We are excited to announce our new partnership with Reynvaan Family Vineyards (pronounced “RHINE-van”), marking a major milestone as our first-ever domestic producer.
The Reynvaans established their estate in 2004 and, with a focus on Syrah and other Rhone varieties, their alignment with European Cellars’ Rhone heritage forms one of the two main pillars at the core of our shared philosophy: the other being “Place over Process.”
In a world where shortcuts and compromises often overshadow true craftsmanship, how do we reconcile our relentless pursuit of excellence with the profound commitment to “doing things the right way”? The Reynvaan family winery exemplifies this balance, creating extraordinary wines while staying true to their principles. With a blessing of beautiful lands with a rich terroir history, hard work, and some old-fashioned luck on the golf course, this Washington winery has become the newest member of the European Cellars/Third Leaf wine merger. Notably, the Reynvaan family winery is the first domestic producer ever introduced to the portfolio amongst legendary wineries such as Domaine de la Janasse, Clos St. Jean, Domaine Lafage, and more.
The soils of the Walla Walla Valley, revered and enigmatic, owe their grandeur to the ancient cataclysm of the Missoula Floods, which roared across the land between 15,000 and 13,000 years ago. These colossal glacial deluges swept through the Pacific Northwest, leaving a rich tapestry of silt, sand, and gravel. As a result, the valley’s soils are a complex mosaic of loess, volcanic ash, and alluvial deposits. This diverse composition provides excellent drainage and a range of mineral content, contributing to the distinct terroir that enhances the flavor and complexity of the wines produced here. There, nestled within a 28,000-acre agricultural preserve, lies the Reynvaan family winery in Washington state.
The Reynvaan story began in 2004. Seeking a respite from the Arizona heat, Matt Reynvaan moved to Walla Walla Valley at his parents’ suggestion, as they were considering purchasing a property that was previously an old wheat farm. Initially working at a local golf club, Matt quickly fell in love with the region’s beauty and became intrigued by the burgeoning wine scene, influenced by interactions with club members who were also winery owners. His interest in wine deepened, leading him to enroll in enology and viticulture classes at the local community college. A pivotal moment came during a charity golf tournament when winemaker Mike Sharon of L’Ecole 41 offered Matt an internship on the condition that he hit a challenging golf shot within ten feet of the pin. Matt succeeded, securing the internship and marking the start of his journey into the wine industry in the fall of 2004. During this time, he also began discussing future winemaking possibilities with an expert French consultant. With a vision and determination, they embarked on a journey to revitalize the land, which had previously had years of farming chemicals soaked into the soils. Through sustainable practices and careful soil management the property thrived, welcoming back native flora and fauna, becoming a haven of biodiversity and vitality.
As their vines took root and began to flourish, Matt’s journey led him to France in 2006, where he interned at Château Smith Haut Lafitte, gaining a deep appreciation for French winemaking. This experience profoundly influenced his understanding and passion for creating exceptional wines, which he brought back to Walla Walla to infuse into his own vineyards. It was there that he honed his winemaking philosophy, gained an appreciation for all-natural vineyard processes, and deepened his love for Syrah.
The terroir of the Walla Walla Valley, enriched by the unique soil and climate, provides the perfect canvas for cultivating Bordeaux varietals and Syrah. The rocky, mineral-rich soil imparts distinctive characteristics to the grapes, resulting in wines that exude complexity and depth. The wines crafted at Reynvaan winery are a testament to the fusion of French winemaking techniques and the unique terroir of the Walla Walla Valley. With a focus on Syrah and Bordeaux varietals, the estate’s vineyards yield grapes of unparalleled quality, reflecting the essence of the land from which they spring.
The vineyard’s harvesting process starts early in the morning, emphasizing the human touch and edit throughout the entire day. Each block is picked based on the Reynvaan’s taste and quickly transported to the winery’s cold room to prevent premature fermentation. Only native and wild yeasts are used, necessitating careful temperature control. Fruit then undergoes meticulous hand-sorting and is processed into small fermenters, sometimes with Viognier for co-fermentation. Fermentation takes place in a warm room, with hand-crushed grapes used to activate the yeast. The winemaker monitors each lot daily, adjusting techniques like punch downs or pump overs based on the year’s conditions, ensuring a tailored approach to winemaking. Fermentation typically lasts 12 to 14 days.
At Reynvaan, sustainable farming practices are not just a choice but a way of life. Cover crops, including a blend of grasses and clovers, were planted to rejuvenate the soil, fostering a healthy and biodiverse environment. The vineyard’s dedication to sustainable practices is evident in their classification as sustainable, with a close alignment to organic principles. The careful stewardship of the land has not only revitalized the soil but also mitigated the impact of climate change, adapting to the evolving weather patterns while preserving the integrity of the grapes. Personal touch is evident in every step of the winemaking process for Reynvaan.
What are the Reynvaan’s most excited about in the near future? The Contender and Stonessence 2022 bottlings are highly noted by the producer, and we look forward to seeing what they have in store for the remainder of their time with Third Leaf Wines. Reynvaan winery is the first domestic producer added into the European Cellars and Third Leaf Wines merger, which makes a lot of cultural sense as a producer in the US who is focused on European principles with Rhone varieties. As the Reynvaan’s put so elegantly, they are interested in “doing things the right way”, and their wines are a testament to that.
We are proud to offer allocations of their renowned Syrahs—In The Rocks, In The Hills, The Contender, Stonessence, and Foothills Reserve—as well as their Bordeaux blend, The Classic, to our wholesale network immediately.
–By Debbie Antoszyk