Pym-Rae Red Blend Napa Valley 750mL

Pym-Rae Red Blend Napa Valley 750 mL
Proprietary Bordeaux-Style Red Blend | 14.1% ABV | Mount Veeder, Napa Valley

Process & Profile

Pym-Rae is produced by the Tesseron family, known for Château Pontet-Canet in Bordeaux, from a high-elevation estate on Mount Veeder. The vineyards, planted in the early 1990s, are dry-farmed and certified organic and biodynamic. The wine is typically composed of Cabernet Sauvignon, Merlot, and Cabernet Franc, with each varietal vinified separately before blending. Fermentation takes place in temperature-controlled stainless steel, followed by extended maturation in French oak barrels to achieve complexity, depth, and structure.

Tasting Notes

• Nose: Cassis, black cherry, and blueberry layered with violet, lilac, and notes of licorice, cedar, and warm baking spices.

• Palate: Concentrated dark fruit with a vibrant lift from fresh acidity, supported by firm yet polished tannins. Subtle herbal tones and mineral depth add dimension.

• Finish: Long, persistent, and structured, carrying spice, cocoa, and earthy undertones.

What Makes It Special

• Produced by a legendary Bordeaux winemaking family in Napa’s Mount Veeder AVA.

• From dry-farmed, organically and biodynamically cultivated mountain vineyards.

• Bordeaux varietals blended with a focus on balance and terroir expression.

• Limited production with significant aging potential.

• Recognized by critics for both power and elegance.

How to Enjoy

Decant for at least 1–2 hours to allow full aromatic development. Serve at 60–65 °F in a large-bowl red wine glass. Ideal pairings include roasted lamb, grilled ribeye, or braised short ribs. This wine will evolve gracefully for 15–30 years in a proper cellar.

Frequently Asked Questions

1. What grapes are in the blend?
   Cabernet Sauvignon, Merlot, and Cabernet Franc in varying proportions.

2. Is it certified organic or biodynamic?
   Yes, both.

3. Where is the vineyard located?
   High-elevation sites in Mount Veeder, Napa Valley.

4. How long can it age?
   15–30 years with proper storage.

5. Should it be decanted?
   Yes, at least 1–2 hours for optimal expression.