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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 159 notes) - hiding notes with no text | | | Tasted by davudvl on 2/20/2024 & rated 95 points: Drank at a wine gathering. Amazing nose and palate . (782 views) | | | Tasted by galewskj on 12/30/2023 & rated 93 points: Pop and pour, drank about half the bottle over 2 hours. There is a minerality to this that reminds me of Burgundy. However, the rest of the flavor profile is California. Candied cherry, baking spice, vanilla with a flinty finish. (764 views) | | | Tasted by mclanew on 12/20/2023 & rated 92 points: Popped and poured. Really fresh nose of strawberry, herbs and spice. The palate is more plain. Medium bodied, fairly round, red berry fruit, herbs and tea. Hasn’t develop much complexity but enjoyable to drink. (663 views) | | | Tasted by Cote d'Or on 7/29/2023: Tasted over 1 hr and day 2
-nearly semi-translucent med red mild bricking
-highly aromatic complex stems spice cinnamon rhubarb red fruit oak
-med acidity, med/med- weight rhubarb spice red fruit opens up by day 2 some slightly medicinal notes intermingled with some slightly oxidative mature elements, dusty med- tannins
-like many Rhys pinots with some age this has wildly complex aromatics, though the palate is less interesting and a bit tired (1075 views) | | | Tasted by gharter on 6/12/2023 flawed bottle: Last bottle and it was undrinkable. Not sure what the flaw was. wasn't brett or corked. (1180 views) | | | Tasted by gharter on 5/27/2023 & rated 90 points: There must be bottle variation. This bottle is showing so much better than the last one. PnP. Starts with aromas of sour cherry, earth, spice, leather, and herbs. Layers of flavor with sour cherry, spice, earth, leather, stems. Starting to show more complexity. The tannins have softened nicely, (1074 views) | | | Tasted by grafstrb on 3/20/2023 & rated 92 points: -- decanted 15 min. before initial taste --
-- tasted non-blind over 2 - 3 hours --
NOSE: expressive; red-fruited (cherry and pomegranate); pleasantly high-toned with a savory bent.
BODY: rustic garnet color of medium-shallow to medium depth; bricking throughout; light to medium-light bodied.
TASTE: juicy red fruits, but only medium-light concentration of fruit flavor; medium+ to high acidity; rhubarb; stony element in the background; not tannic; seems loose, but well-balanced; Drink Now and over the near term.
50, 5, 12, 17, 8 = 92 (1258 views) | | | Tasted by galewskj on 2/6/2023 & rated 93 points: Pop and pour, drank about half the bottle over 2 hours. This took about 20 minutes of glass time to resolve itself. Once it did, it had great complexity and nuance, more than I remember from a bottle 1 year ago. The cherry fruit shows well and there are savory secondary flavors, herbs of provenance, underbrush, a small touch of orange rind and oak. (1513 views) | | | Tasted by ash_then_chase on 2/4/2023 & rated 91 points: Is it gevrey? Is it pommard? It is so chalky and it is so bright. A touch of pickle juice. Red fruit abound. @ Gramercy Tavern (1099 views) | | | Tasted by ron m on 12/19/2022: Solid bottle from Rhys. Typical flavor profile, cherries and cranberries, not much complexity to nose. Polished, solid mouthfeel, good acidity. I felt this was better on day 2 but it may have been a little too cold when opened. Either way to me it seemed like there's plenty of life left in it. (868 views) | | | Tasted by mdefreitas on 10/22/2022 & rated 93 points: Noticeably better than my last bottle, 9 years ago. The structure has resolved and complexity was gained. Still showing good fruit, with lovely savory elements. Cherry, herbs, forest floor, tree bark and spice. Wonderful balance and symmetry. (1008 views) | | | Tasted by azb on 10/2/2022 & rated 91 points: Still very good but starting to fade. Drink soon! (944 views) | | | Tasted by mclanew on 1/29/2022 & rated 95 points: Popped and poured. This is lovely. Airy, floral nose wafts from the glass. The wine is medium bodied, elegant and refined. Wild strawerry, rapberry, a little earth and spice. This is in the perfect drinking window now. (1622 views) | | | Tasted by galewskj on 1/18/2022 & rated 92 points: Pop and pour, followed 2 glasses over 3 hours. This is not agressive, it has bright fruits of cherry and strawberry. It seems like a tasty California pinot, seems price appropriate for the $59 I paid from the winery, I'm not sure it's worth much more. (1808 views) | | | Tasted by KenK on 12/14/2021 & rated 93 points: Nice wine, classic Rhys balancing red fruits and acid very well with a deft delicate hand. (1852 views) | | | Tasted by Golf_Wine on 11/12/2021 & rated 93 points: Short note - typical good Rhys. Got better and better over the 1.5 hour it was with us. No need to decant, evolved nicely over the 1.5 hour and this undertone of crushed ripe raspberries kept evolving to keep the blue fruits and sweetness in check. (1611 views) | | | Tasted by canan on 5/14/2021 & rated 92 points: Sweet cherry fruit and a lovely acidity and has a nice mineralic touch. Don't get me wrong, this wine is still on the sweet side but still in a balanced and elegant way. Loads of things to love and enjoy and I liked it a lot. Seems mature but will probably stay at this point for 2-4 years. (2370 views) | | | Tasted by Backdoctor on 5/2/2021 & rated 93 points: a bit tart, even stood up for a couple days it was a bit cloudy. Still decent fruit on palate, like tart cherry. (1976 views) | | | Tasted by fine137 on 12/28/2020 & rated 95 points: This is drinking at peak, at least to my taste. Bit cloudy, maybe some stem inclusion. Muddled cherry and spice are prominent. Without the ripeness, would be in Vosne. But it’s just got too much fruit in a good way. No cola or other off putting new world Pinot flavors. It’s great, wish I had more. (2303 views) | | | Tasted by jbaron on 12/18/2020 & rated 91 points: Yeah, it’s elegant but there’s a bit less there there than would be optimal. (2001 views) | | | Tasted by Nutty08 on 10/4/2020 & rated 94 points: Almost a year from my last bottle. I think this is in a good place. Nuanced and elegant palate, some savory mature notes but also quite fresh and acidic favoring rhubarb and cherry notes. Savory spicy elements on the nose. Lovely, for me fully mature, may further evolve but I like where this is at. My last bottle. (2458 views) | | | Tasted by mclanew on 9/28/2020 & rated 96 points: Popped and poured. Needed about twenty minutes in the glass to unfurl itself fully. Terrific nose of cherries with subtle notes of earth and tar. The palate is perfectly mature right now and showing terrific balance and fully resolved tannins. Very clean, pure flavors of red cherry, a hint of strawberry, herbs and forest floor. It is so delicious and interesting now I wouldn’t wait although I think it should hold for a few more years before starting to decline. (2065 views) | | | Tasted by Schwarzer Hund on 9/4/2020: Dark ruby red, decanted 90 min before dinner, modest dark berry fruit and spicenose (more air time needed), rich, dense dark berry fruit, tannins integrated, overall balance is very good, long smooth finish. (1916 views) | | | Tasted by rhit on 8/28/2020: Deeper and more intense aromatics than I can remember from the last bottle (3 years ago), but a more crystalline, austere palate impression, with the acid seeming a little more prominent. Still very nice, but right now perhaps not as enjoyable as other Rhys bottles. (1683 views) | | | Tasted by grafstrb on 8/3/2020: -- decanted 1 to 1.5 hours before initial taste --
-- tasted non-blind over a few hours --
NOSE: stony; earthy; muddled strawberry.
BODY: medium-light bodied; rustic garnet color of medium to medium-deep depth.
TASTE: savory and red-fruited; cola and red fruits; not "crystalline"; ripe and rustic; some aged character; open, and somewhat loosely-structured; nothing here compels a Hold recommendation, but I don't think it's necessarily about to fall apart, either. My gut impression score: 89 - 90. Ashley's gut impression score: 91. (2022 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 - Family Farm Vineyard Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Rhys Pinot Noir Family Farm Vineyard San Mateo County) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Rhys Vineyards Pinot Noir Family Farm Vineyard 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 Family Farm Vineyard2010 Rhys Family Farm Pinot Noir
Family Farm is on a roll. After 3 years of dry farming and some changes to better suited clonal selections, this vineyard is really in great shape. The 2010 is a great example with its loamy, red fruited nose and forest floor notes. The sappy red fruit is elegant and deep on the palate. Soft tannins allow this to drink well early yet improve with age.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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