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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 358 notes) - hiding notes with no text | | | Tasted by grafstrb on 11/14/2023 flawed bottle: Bretty, but drinkable. (1067 views) | | | Tasted by Charlie Carnes on 2/15/2023: Too bad for FF 2009😫 (1475 views) | | | Tasted by JRB1 on 1/13/2023 & rated 94 points: My first of several. Plummy, purple fruit flavors, medium plus body, plush but acidity makes it lively rather than heavy and….a slight bit of Brett or stem gives this complexity. (1265 views) | | | Tasted by grafstrb on 8/19/2022 flawed bottle: Bretty (1773 views) | | | Tasted by yaCellar on 8/19/2022 & rated 94 points: These have begun showing Brett/funk, but this bottle is clean. My first without the horseshit kiss. PnP. Forest floor, wet sticks, and a bramble pie cooling by a distant window. This is Autumn Pinot at its most perfect. Plush mouthfeel with viscosity like a mild reduction (not reductive). While the tannin has faded, the concentration provide more than expected structure. (1452 views) | | | Tasted by andrewdodd86 on 6/11/2022 flawed bottle: Undrinkable and flawed. VA on the nose. Funk barnyard on the palate. Got way worse with air. (1402 views) | | | Tasted by yaCellar on 5/30/2022 & rated 92 points: Little bretty (1082 views) | | | Tasted by dougie on 5/26/2022 & rated 80 points: Bad! First Brett bottle one after a few good ones. (968 views) | | | Tasted by SB5784 on 2/5/2022 & rated 91 points: Dark ruby red in color. Nose of dark red and black fruits. Spice. Especially as it’s opened the spice and secondary notes have come out. Lots of wood smoke, and some thing green (herbs?) but in a good way. On the palate, dark red fruit driven with good density and grip. Touch of spice. A backbone of acid and rip tannin structure that is well integrated. This is clearly made in a warmer climate, but is very well balanced with mid palate concentration and mineral lift. Decent length on a fruit driven finish. In a good drinking window right now. (1303 views) | | | Tasted by mclanew on 1/2/2022 & rated 95 points: Popped and poured. This needed about twenty minutes of air to get to its best. Beautiful, ethereal floral nose. The wine is medium bodied, silky and red fruited. Red cherry, herbs and spice. The wine is really well integrated and focused with good balance and acidity. This is in a perfect drinking window now. (1393 views) | | | Tasted by grafstrb on 12/21/2021 flawed bottle: Bretty. (1476 views) | | | Tasted by dave kammerer on 11/7/2021 & rated 94 points: Fantastic bottle, pure intense fruit tannins resolved, this is why I bought lots of Rhys. I wish all of the bottlings were this good. (1354 views) | | | Tasted by jwebtx on 10/13/2021 flawed bottle: Flawed. Band-aid. Shrill. (1476 views) | | | Tasted by galewskj on 9/10/2021 & rated 89 points: Pop and pour. Here's a restrained central coast pinot noir that is well balanced. It's pleasant enough, it doesn't have the nuance, lift or interest that I want in a $60 pinot noir. You might call it Burgundian but its missing the stony minerality. (1500 views) | | | Tasted by llink on 8/24/2021: Popped and poured. Lot's of Brett, not a great bottle. Fruit is mellowing, saved 1/2 for another day. (1490 views) | | | Tasted by pbaek on 12/29/2020: This has a green note on the nose, bell pepper or something like that. There’s also notes of red fruit, tomato and earth. Lean body, light and airy, shows lovely, spicy fruit and eucalyptus on the palate combined with chalk. The fruit is still primary and so this will develop more complexity with additional age in the cellar. Great wine. (2001 views) | | | Tasted by Nanda on 12/14/2020: While this has had brett issues and this bottle isn’t immune, it’s just a very slight note and mostly fades with air. I’m not sure I’d even call brett, without knowledge of the history. Black cherry and toasted herbs aromas. Gevrey-like meaty palate flavors with serious concentration and density. Long, dense and power packed finish. Balancing structure suggests this can not only hold for a decade+, but also gain more nuance. (1775 views) | | | Tasted by ljl203 on 11/11/2020 & rated 89 points: Band-aids, armpits, and sour cherries. I guess that's Brett. Spicy, drinkable enough. (1714 views) | | | Tasted by bobpsi on 10/19/2020: PnP. Moderate nose of dark cherry, baking spice and a hint of brett. Still strong spine of acidity, supporting black fruits, spice and floral notes. Drinking well at age 11. (1863 views) | | | Tasted by Dmax808 on 7/10/2020 & rated 91 points: Probably waited too long for this one. Faded fruit and none of the lively acidity from its younger self. (1839 views) | | | Tasted by James Kim on 4/26/2020 & rated 92 points: Stood up for several weeks and decanted off sediment. Now 2h later. Aromas of the barest hint of barnyard brett, black cherries, blackberries, just a bare hint of balsamic vinegar, mild stems, and mild sous bois. Nice elegant, balanced palate w black cherries, ripe blackberries, bark, stems, mild earth and hints of sous bois. Medium+ body with nice acids and mild tannins give structure to the wine. Nice finish of blackberries, stems, earth, and a bit of sous bois. Nice balance with some elegance. Getting some aged characteristics and entering its optimal drinking window for my palate. Wish I had another bottle to open in 2-3 years. Lovely tonight though. (1850 views) | | | Tasted by rcg62 on 3/20/2020 & rated 92 points: Pretty cool, smells (barn) and looks like an aged burg. Color still great. Drinking great. Black dried cherry. Lingers!
I see others talk about the Brett here. And yeah I guess that’s the barn there. But think it works here. (1775 views) | | | Tasted by jjct on 3/14/2020: This bottle was marred by brett. (1794 views) | | | Tasted by jjct on 3/5/2020: Very open and relaxed. Pretty, fresh fruit. I didn't detect any sign of bret. (1830 views) | | | Tasted by BHP1994 on 2/29/2020: Another Brett bummer... (1721 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Jan/Feb 2014, Issue #49, Another Round of Recently Tasted Old School and Neo-Classical American Wines
(Rhys Vineyards “Family Farm” Pinot Noir (San Mateo) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Rhys Vineyards Pinot Noir - Family Farm Vineyard Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Exploring California's Central Coast (Aug 2011)
(Rhys Pinot Noir Family Farm Santa Cruz Mountains) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2011, Issue #33, Recently Tasted California Wines The Search for Traditionalists Turns Up A Crowd
(Rhys Vineyards “Family Farm Vineyard” Pinot Noir (San Mateo County)) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Rhys Vineyards Pinot Noir Family Farm Vineyard San Mateo County) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/23/2011)
(Rhys Pinot Noir Family Farm Vineyard) Dark ruby color; stems, savory, green bean, green bean casserole nose; tight, stemmy, thin tart red fruit palate with firm tannins; needs 7 years; medium-plus finish 88 points | By Richard Jennings
RJonWine.com (1/28/2011)
(Rhys Pinot Noir Family Farm Vineyard) Barrel sample - medium dark cherry red color with pale meniscus; big, menthol, sweet green herb, sweet green pepper nose with a touch of chocolate oak; tasty, smoky, tart cherry, tart black cherry, sweet green peppercorn, smoke palate with some menthol; medium-plus finish 92-94 pts. (100% whole cluster; 13.3% alcohol; 40% new French oak) 92 points |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Rhys Producer website2009 Rhys Pinot Noir Family Farm VineyardThe 2009 Family Farm is charming and delicious with wonderful rose petal and stony notes on the nose. The graceful, vibrant, juicy fruit and loamy complexity of this wine make it hard to resist now but it will improve for many years. We feel that this is our finest Family Farm to date.Pinot 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.Family Farm Vineyardhttp://img243.imageshack.us/img243/9909/rhysvineyardspinotnoirez9.jpg
Rhys Vineyards Family Farm pinot noir photographed in November 2006.
Family Farm Vineyard
Fruit set at Family Farm in the regrafted suitcase selections.
2016 fruit set at Family Farm Vineyard in the regrafted suitcase selections.
Along with Alpine vineyard, the development of Family Farm vineyard started in the year 2000. As we began to understand the site better, we realized that we could increase quality with a selection of smaller-berried, heritage and suitcase Pinot Noir cuttings. Regrafting these grapevines was not an easy choice since it meant that the vines would not be fully productive for 2 or more years. Nevertheless, between the years 2007 and 2010 we regrafted over half of the 6 acre vineyard. Fortunately, after this short-term pain was over it became clear that these choices lead to a definite increase in quality. Today Family Farm is mature with stout vines and the wine is showing increasing depth with an almost old-vine like breadth in the midpalate.
Family Farm Vineyard Pinot Noir retrospective
In preparation for this release, we thought it might be a good time to open a vertical of Family Farm Pinot Noir starting with the first vintage that included some of the new grafts. This vertical showed the character of a couple of extreme vintages as well as a steady increase in quality culminating in the 2013 and unreleased 2014 vintages.
Tasting notes:
2010- While the fruit is maturing this wine still has some youthful structural elements that need time to resolve. The whipsaw of cool and hot weather in 2010 lead to a challenging harvest, but we were able to get Family Farm when it was ready. This shows firm red fruit and more structure than the 2011, and will reward further cellaring.
2011- This example of California’s coolest recent vintage was ready to go. It is an earlier drinking lighter styled example of Family Farm’s black cherry and loam theme.
2012- This vintage showed a big step up in quality. The regrafted sections are fully contributing at this point and the wine shows more depth, intensity and balance than we’ve seen in past vintages.
2013- This is the best vintage of Family Farm to date. It drinks extremely well now and will age beautifully. The mid palate breadth is terrific and offers loads of delicious black cherry and earthy complexity.USAAmerican 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 |
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