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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 148 notes) - hiding notes with no text | | | Tasted by gesusser on 3/29/2024 & rated 94 points: Wow really good last bottle. One hour decant and this was excellent last bottle with grilled pork chops. Tasty fruit/cherry and spice, in the well done Rhys style (715 views) | | | Tasted by James Kim on 3/15/2024 & rated 91 points: Stood up for 1 week. Decanted off fine sediment for 1 h in morning. Back into bottle for evening tasting. Took another 1.5h to open up. Nice, seamless aromas of stems, bark, earth, herbs, some sous bois, and red cherries. Palate is still tight. Tart cherries, stems, lots of herbs, minerals, bark and a bit of earth. Excellent acids on a medium( body. Mild tannins. Nice savory finish. This is nice but it's still tight and coiled on the palate. I'll open the next bottle in 3-5 yrs. 91+ (784 views) | | | Tasted by drrobvino on 12/1/2023 & rated 93 points: My final bottle of this wine, last had it about 4 yrs ago. Enjoyed abut 1/3 bottle on nite 1, then the other 2/3 on day 2.
I thought this wine was on the downhill on the first nite, showing some slight stewed black and blue fruit notes on the palate.
On the 2nd day, there was a burnt rubber note (Seth R called it a "greenness" that dominated the wine). I find it is a bit distracting, but the wine is so pretty, the obvious pedigree shines through.
Moving to more black and blue fruits, with notes of tea leaves, cinnamon, and brambly wood/stems. There is a nice acidity, with resolving finely grained tannins, and good grip on the solid finish.
I would drink this one up right now, give it a decant and let it settle in. (1152 views) | | | Tasted by gesusser on 11/30/2023 & rated 94 points: Hour decant and this was superb. Smooth cherry, black tea, some tobacco notes
Most excellent with grilled wild sockeye salmon w/ my special rub(lotsa brown sugar)
Prime time
Drink up (1120 views) | | | Tasted by Acohen on 11/18/2023 & rated 91 points: Cherry, black tea and spice (1064 views) | | | Tasted by Seth Rosenberg on 10/7/2023: Took this to dinner at Fawn. At first I really liked this - the fruit was great with exuberant and complex red-blue fruits: raspberry & blackberry, along with some nice spice. A back note of the classic Rhys stemmy-green-herbal. The herbal note was more prominent on the palate but still in check. But with time the green stemmy note grew on the nose and palate until it dominated. Ok on the nose but the palate was bitter with it. Still drinkable but it was just too much. Early on it was probably a 16-16.5/20 but it settled into a 13-14/20. (1167 views) | | | Tasted by jbaron on 9/21/2023 & rated 91 points: At the age of 13, the tastes are fairly resolved and the nose is good. I wish, though, that the mouth was a little less acidicly tart, and perhaps softened a bit by some lightly soft tannins rather than the slightly sharply aggressive ones here.
Still, a nice drink, if a bit tart. (1044 views) | | | Tasted by JRB1 on 9/18/2023 & rated 95 points: This paired beautifully with a pork chop. Bouquet of dark cherry with a deft oak touch, and some funk. On the palate an intense but at same time delicate cranberry, with strawberry and sour raspberry. Long aftertaste. (1028 views) | | | Tasted by pjhr on 8/16/2023 & rated 94 points: As delicious as the last bottle! (1022 views) | | | Tasted by Pinotfanbg on 7/25/2023 & rated 89 points: All the elements to be really good but a bit disjointed, with spikey acidity needing further integration. Will it ever get there? (1111 views) | | | Tasted by jjct on 7/17/2023: Mature, drinking very well. (1084 views) | | | Tasted by kingkanu on 6/24/2023: Showing some age now, garnet and bricking around the rim, sous bois alongside the tangy dried red fruits, still cranberry tones, plenty of acidity and freshness and a very long finish. this is fully mature now (1173 views) | | | Tasted by t_moderne on 6/7/2023 & rated 94 points: Opened and decanted. Saved half in a 375ml bottle.
Dark ruby color.
Nose offers a dark fruited profile with tones of forest floor and dried herbs.
Some dried tangerine peel as an accent.
Intro on the palate is a tangy cranberry, strawberry note. Lively and fresh with acidity and touch of macerated red berries.
Quite enjoyable.
I have previously found a crunchy fresh cranberry note to the Rhys Alpine pinots when opened young (4 years or less from vintage). This with its 12+ years of age, shows some darker woodsy elements. The cranberry is still there - just more like a dried cranberry.
Following day - enjoyed the balance in the 375ml bottle. I had also saved some in the original bottle and refrigerated.
The 375ml retained the fresh light re berry touch.
The wine that was exposed to air for a longer period showed a darker black fruit profile.
For me, I preferred the fresher, lighter, red berry style.
Quality Cork; branded with vintage and vineyard.
13.7% abv. (1212 views) | | | Tasted by galewskj on 1/22/2023 & rated 92 points: Dinner at Irene's: Lots of berries and well-balanced with acid. After about 45 minutes in glass that seemed like it was becoming sharp and maybe falling apart. That lost it 1 point in my book, and a bit sad that these Rhys pinots take a long time to mature yet quickly nose dive, at least this one. (1759 views) | | | Tasted by rocknroller on 1/21/2023 & rated 90 points: A Mix at Irene's (Irene's House, St. Paul): Murky Medium plus red color. PNP, drank a glass over 75 minutes. Tart cherry, red currants, cranberry nose. The palate is ripe but sour red fruits, sour chranberry, sour cherry; a bit much. (1739 views) | | | Tasted by grafstrb on 12/9/2022 & rated 92 points: -- decanted approx. 30 min. before initial taste --
-- tasted non-blind over 3 hrs. --
NOSE: expressive; moderately aged red berries, and a healthy dose of bottle funk; high-toned; flip-flops between aromas of cherries and purple berries.
BODY: garnet color with medium-light bricking throughout --- color is of medium depth; medium-light bodied.
TASTE: high acidity; medium-light oak; straddles red/purple berries line; tastes moderate aged; very light earthy/aged fruit funk (not brett); no tannin; medium+ concentration of fruit flavor; background hint of strong mineral. Strikes me as being in its prime drinking window. Drink Now.
50, 5, 12, 17, 8 = 92 (1640 views) | | | Tasted by gharter on 11/5/2022 & rated 93 points: Is in its drinking window, sadly my last bottle as its the best one yet. PnP. Very aromatic with cherry, cranberry, earth, pencil shavings, spice, cedar, earth and dried herbs. The palate leans more toward cherry, pomegranate, earth, slight herbal, spice and plum, Medium body. Long, silky smooth finish. Should hold for many years. (1411 views) | | | Tasted by pjhr on 10/10/2022 & rated 94 points: Delicious black berry, mushrooms, and forest floor notes on the open nose and savory palate with refreshing acidity on the long finish. Drinking beautifully! (1782 views) | | | Tasted by davudvl on 9/20/2022 & rated 92 points: Earth , mushrooms, forest, a bit of barnyard. Well integrated with fruit. Not a fruit bomb. Wife loved it. (1627 views) | | | Tasted by davudvl on 6/20/2022 & rated 93 points: Very nice. Well integrated. An old school Burgundian palate and nose with a touch of new world fruitiness. Great acidity and very long finish. (1858 views) | | | Tasted by Jahull03 on 4/9/2022: This is what we were waiting for - pencil shavings and black pepper, pomegranate dropping into a touch of plum. This has evened out nicely. Plenty of energy and no rush, but strikes me as mature. No comment as to whether this is “unmistakably CA”, or as to whether that matters… to me, this is very good Pinot in a relaxed, mature, possibly-peaking fashion. And it gives me confidence to continue aging Rhys. (1902 views) | | | Tasted by EhrlichDY on 11/21/2021: Unmistakably California showing ripe flavors with dark fruits. The wine is at the beginning of a long peak. Drink now over the next ten to fifteen years. California fans should love this wine. (2278 views) | | | Tasted by andrewdodd86 on 11/19/2021 & rated 95 points: Beautiful, elegant and restrained. All elegant forest floor and fall leaves on the nose, dark black raspberry, not red fruit really, maybe some dusty cherry if that. Blood orange, tobacco and mushroom. Delicious! (2132 views) | | | Tasted by rosenst1 on 10/9/2021 & rated 88 points: PnP. Medium dark red. Unusual nose of pine/wood shavings, dark fruits, and spice. Medium weight on the palate with nice balance and some awkward acid and tannins on the finish. I have a checkered history with this wine and just don't know what to make of it. Will wait on last bottle but not optimistic. (2272 views) | | | Tasted by Cote d'Or on 10/9/2021: Tasted over 2 hrs and day 2
-med dark red mild edge clearing
-rhubarb spice
-med acidity, med/med- weight rhubarb spice red fruit takes on medicinal note on day 2, med/med- tannins
-nice complexity, ready to drink now (2105 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, January 2013, Issue #49
(Rhys Vineyards Pinot Noir - Alpine Vineyard Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Rhys Pinot Noir Alpine Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Rhys Vineyards Pinot Noir Alpine Vineyard Santa Cruz Mountains) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Rhys Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Alpine Vineyard On weinlage-infoUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Santa Cruz Mountains Santa Cruz Mountains Winegrowers Association | Wikipedia
Once referred to by wine writers as the Chaine d'Or -- or "golden chain" -- the Santa Cruz Mountains AVA sits above Silicon Valley, running along the craggy range next to the Pacific on some of the prettiest parts of Northern California. The area supports more than 75 wineries, despite being limited by geography and high land prices.
In 1981 the Santa Cruz Mountains Viticultural Appellation became federally recognized, one of the first American viticultural areas to be defined by geophysical and climatic factors. The appellation encompasses the Santa Cruz Mountain range, from Half Moon Bay in the north, to Mount Madonna in the south. The east and west boundaries are defined by elevation, extending down to 800 feet in the east and 400 feet in the west. |
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