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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 267 notes) - hiding notes with no text | | | Tasted by malbrecht on 9/20/2023 & rated 91 points: Fruit forward, with notes of cherry, strawberry, and spices transitioning to some grassy notes and some minerality, with oak influence apparent on the finish. 13.3% ABV. Holding up well at 13 years old. (988 views) | | | Tasted by JRB1 on 8/10/2023 & rated 93 points: My recollection of this from 10 years ago that it was heavy on oak, somewhat monolithic, and toward the heavy body spectrum. While the bouquet now reminds me of the same wine, the oak has largely receded except on the finish, and this has a lively mouthfeel. Well done! (983 views) | | | Tasted by gharter on 4/10/2023 & rated 91 points: In a really good place. PnP, no need to decant. aromas of black fruit, raspberry, pepper, herb, and earth. Still loaded with flavor. Medium bodied. Blackfruit, plum, raspberry, spice, herb, pepper, and earth flavors.. smooth , silky tannins in the long finish. Very good now, not sure it will improve, but I see no decline in the near future. (1231 views) | | | Tasted by gharter on 1/12/2023 & rated 90 points: PnP. Opens with black fruit, raspberry, pepper, herb, earth. Flavors of blackfruit, plum, raspberry, spice, herb, pepper, earth. Medium body with a smooth finish. (1280 views) | | | Tasted by hiroshisugi on 9/17/2022 & rated 94 points: Elegant nose, fresh and spicy. On the palate a very velvety, red fruit dominated character. Outstanding Pinot at its peak. (1464 views) | | | Tasted by Burgundy Al on 12/30/2021 & rated 89 points: Lots of ripe black fruit throughout with even more spice. Good weight. Shockingly fresh, and my only nit is that I wish the whole cluster spice character softened more in the decade since release. (2806 views) | | | Tasted by davidstjean on 10/22/2021: Gross. Light, no taste, no body. Will let sit open for a while to see if it develops. (1857 views) | | | Tasted by WST on 7/25/2021: As with Ceritas, I buy mostly their single vineyard wines. But like the Ceritas Costalina, every time I open the Rhys San Mateo I’m surprised how good it is. This was showing so signs age. Loamy black cherries, a little sappy but crisp. (2187 views) | | | Tasted by mclanew on 7/18/2021 & rated 91 points: Slow oxed for 20 minutes. Very attractive nose of plums, raspberries, violets and herbs. Medium bodied, with good poise, energy and acidity. At a great place right now. An excellent entry level wine. (2058 views) | | | Tasted by Cote d'Or on 5/26/2021: Tasted over 2 hrs
-nearly semi-translucent mild clearing
-fragrant stemmy spice rhubarb fruit and a whiff of maturity
-med acidity, med/med- weight gentle ripe sweet red fruit slightly smoky with a touch of spice and minerality, med- tannins
-drinking very well now with just a touch of maturity - has several more good years ahead of it (1993 views) | | | Tasted by pgb67 on 4/5/2021 & rated 93 points: My first Rhys and now I am on the hunt for more. One of those pinots that tastes delicate on the entry palate, but then the long, mouth-coating finish really grabs your attention. Nose and flavors of ripe cherry, strawberry, Asian spices. Finessed and voluptuous. (1743 views) | | | Tasted by Scamber on 11/26/2020 & rated 93 points: From magnum on Thanksgiving. Slow ox. Bit of bricking but still vivid ruby and slightly cloudy core. Initially tart and closed, opened and softened throughout the night and into the next day. Red fruit and medium+ acidity, not a ton of earth, layers slowly unfolded. More than 24 hours later was its best. At least from this well-stored large format, not past prime: really good now. (1928 views) | | | Tasted by KenK on 11/21/2020 & rated 91 points: While quite enjoyable and fruit forward, this is beginning to show some early signs of fading. Fruit flavors are ripe wild raspberry with underlying earthy herbal tones. Good spices add some intrigue and enough lift to keep it from getting heavy. No rush to drink up, but this seems to be just a bit on the stewed fruit side vs vibrant side. I can see why some feels this comes across with some Grenache character. (1857 views) | | | Tasted by wineshlub on 11/15/2020 & rated 91 points: Opened one hour in advance. Aroma of tart cherry and dishwater. Rich cherry clove flavors up front, mild cola in the finish. Firm backbone, some complexity, good staying power.
Good, but pricey. This is definitely California style Pinot Noir, but a toned down version that avoids the elements (e.g. pronounced cola flavors) that tend to turn me off. (1849 views) | | | Tasted by ricardito on 10/13/2020 & rated 82 points: Served blind and popped and poured for Tuesday night baked salmon on a bed of Basmati rice with home made Bob Gibson White BBQ sauce. Colour dark ruby with very sour rhubarb on the nose. Palate so imbalanced by a pervasive savoury element of garrigue and unripened green peppers, with an impossibly short finish.... all four of us at the table were repulsed and I immediately went for another bottle. Blind three of four of us thought grenache and one outlier went for a Oregon Pinot using a high percentage of whole cluster fermentation. All thought the wine to be about 5 or so years old. Revealed to be the Rhys San Mateo Pinot 2010 - recorked and placed in fridge, and reopened 8 days later. 8 days out and warmed to room temperature, the dark monster revealed a moderately stemmy nose, and a green pepper palate, but more civilized than on initial opening. I am not really a fan of unbridled whole cluster fermentation-particularly when the stems are no where close to being lignified and ripe-and especially when it overwhelms the entire contents of the bottle. DRC experience tells me that the cluster greenness generally dissipates at 20-25 years, but I can only imagine that the fruit of this monster may dry out by then. Not sure what the other tasters were drinking when describing this, but easily the worst Rhys we have had. Wish we had another bottle to age for another 20 years to see if Hogwarts time magic could civilize this very unpleasant beast ! (1916 views) | | | Tasted by Maphill01 on 10/11/2020: No formal notes, first of two bottles won at auction. Thought it was a goner, pushed up cork, signs of past seepage. Seemed off upon opening, but wouldn’t you know, with some air, still giving pleasure. Probably a bit advanced, red fruit, earthy, spice notes, rich flavors, but not cooked. (1865 views) | | | Tasted by Backdoctor on 7/26/2020 & rated 92 points: Medium bodied Pinot, still has good fruit on it. Love Rhys (1643 views) | | | Tasted by jreis on 7/13/2020: Lovely nose of orange peel, sandalwood, rose petals and white pepper. Nice sweet cranberry/raspberry fruit on the palate with good balancing acidity. Very good wine for the price, but lacks some of the stuffing of the single vineyard wines. Not sure how much more complexity this will pick up with age, but should drink well for at least another 5 years. (1756 views) | | | Tasted by GrapeScott on 6/3/2020 & rated 89 points: Loamy spicebox nose, with a bit of orange peel. Bing cherry fruit on the palate, with a pleasant tartness. A bit thin and one dimensional. Reminds me a lot of the Rivers-Marie Sonoma Coast, but not quite the same value. (1899 views) | | | Tasted by theharve on 4/9/2020 & rated 92 points: very good much better than the Fam Farm. Tasting my was yhru the 2010s. (1835 views) | | | Tasted by millerarner on 1/13/2020 & rated 91 points: Reliably tasty, and delivers a lot for the price, if not as elegant or interesting as their single vineyard offerings. (2213 views) | | | Tasted by Tubulus on 11/29/2019 & rated 90 points: Cola, raspberry, high acid and also some sensation of sweetness. (2185 views) | | | Tasted by Burgundy Al on 11/23/2019 & rated 90 points: Black berry and cherry aromas with so much floral and spice support. Wonderfully rich, powerful and fresh with enough tannins to keep this well balanced. My only nit would be the whole cluster nature of the spice protrudes more than it harmonizes into everything else. This is a very impressive <$50 bottle, the first of a 6-pack I purchased upon release, and I expect it will continue to evolve and drink well through at least 2025, if not longer. (2759 views) | | | Tasted by theRealPepe on 11/9/2019: Opened at a restaurant. Bit of a savory note and otherwise quite pleasant but not notable. (2136 views) | | | Tasted by andrewdodd86 on 11/6/2019 & rated 91 points: Drastically different then the sea smoke. All dusty cherry, touch of earth and forest floor, leaves. Browning from age. Higher acid. (2076 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 - San Mateo County Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Rhys Pinot Noir San Mateo County) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Rhys Vineyards Pinot Noir San Mateo County) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Rhys Producer website2010 Rhys Pinot Noir San Mateo County2010 Rhys San Mateo County Pinot Noir
Our wildly popular San Mateo blend makes its return for the first time since 2006, and we feel that the 2010 version is even better. The barrels for this excellent blend were carefully selected from our Alpine, Horseshoe and Family Farm vineyards and display key characteristics from all three. The nose offers up components common to the wines of Family Farm, including floral and rose petal notes, forest floor and bright red fruit notes. The intense fruit, spice and texture of Alpine and Horseshoe drive the palate, where the dark red and black fruit lead to a spicy and mineral infused finish. We feel the San Mateo will drink well now and improve for many years.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.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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