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WINERY FEATURE | WINE COUNTRY THIS WEEKRAYMOND VINEYARDEvolution Under New Ownershipby Richard Paul HinkleThe five generation story of theRaymonds took a new twist lastAugust when the winery waspurchased by another family with awell-layered vinous history. TheRaymond reputation – built throughdedication and discipline – is now inthe equally-proven vinous hands ofthe French family Boisset.“We are pleased that theRaymonds have given their blessingto our purchase of the winery theycreated back in 1974,” says new proprietorJean-Charles Boisset. “The Raymonds havebeen an integral part of crafting the phenomenalreputation of the Napa Valley. As weembark on this exciting evolution for thewinery we will seek to always honor theirlegacy and ensure they will remain proud ofthe winery that bears their name.”The likelihood of that happening has to becounted good in that Boisset has shown thathe means what he says with his managementof Sonoma County’s DeLoach Winery, whichthe Boisset family acquired several years ago.At Raymond Boisset brought the highlyregarded winemaking consultant PhilippeMelka on board with the 2009 harvest to lendhis vast experience in making CabernetSauvignon-based wines. Just months agoStephanie Putnam – previously with FarNiente and Hess Collection, also good placesfor Cabernet Sauvignon – joined the team asdirector of winemaking. She is assisted in thecellar by Kathy George, the Oregon State gradwho has been with Raymond for twodecades. On the vineyard side, EricPooler is now charged with movingthe Raymond Vineyards – at the estatein Rutherford, in St. Helena and inJamison Canyon – up to sustainableand organic standards.Take a good look at the followingwines, and you’ll see that what’s onthe horizon is well in line with whathas proceeded.Sauvignon Blanc 2009 NapaValley Reserve ($16): Fresh grassand lime in the nose, with a razor likebriskness in the mouth. The finish isstone-hard and crisp, just what you want forthe oyster course.Chardonnay 2008 Napa Valley Reserve($20): Light peach up front, with Frenchbread-and-vanillin oak notes; creamy in themiddle, with lemon pie hints – both the fruitand the buttery crust. Chicken in a creamsauce.Merlot 2006 Napa Valley Reserve ($24):Cassis and menthol and green olive; wonderfullyfluid texture, and just enough oak toastinessto frame all that fruit. Flank steak.20 www.WineCountryThisWeek.com