External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 85 notes) - hiding notes with no text | | | Tasted by thomaskeil on 2/23/2024 & rated 92 points: Short note. Less overtly fruity at this stage. Greenish/herby secondary aromas and flavors nicely adding much complexity to this wine. Light gritty tannins and good acid mid and late palate. Sadly my last. This has a future. (325 views) | | | Tasted by llink on 3/2/2020 & rated 90 points: Aging nicely. Some Brett on the nose, but minimal and balanced by some red cherry fruit and spice. Ripe palate but not over the top. My earliest Rhys, seems more raw than later vintages. (1108 views) | | | Tasted by WetRock on 11/9/2019: Bretty nose. Tart palate that is also brett laden. It's not compleely overridden but the tartness seems to come from a wine that saw some infection. An interesting wine almost wanted to peek out but it seemed to far gone for me to really examine it much longer. (1275 views) | | | Tasted by millerarner on 6/9/2019 & rated 89 points: If I’d read my own note on this from last year, I wouldn’t have opened another one yet. More unbalanced than before. Still showing young as far as color and fruit character, so there’s no rush in that regard, but presently it’s too awkward. Also quite reduced as others have mentioned, apparently to the point that in-bottle development is stunted. The body & nose make it seem more like an old world Mourvèdre than what it is. Served blind, even an experienced taster might be unlikely to identify this as a Pinot in its current state, and if I was scoring this strictly on varietal typicity I’d knock off a few more points. Long exposure to air did help, so hopefully time will resolve some of the issues. (1160 views) | | | Tasted by millerarner on 11/23/2018 & rated 91 points: Surprised at how floral the nose was. Not as much on the palate, although something translated as “sweet”. Interesting composition that doesn’t readily reveal itself as a Pinot, and considering how old it is, shows on the youthful side. Slightly out of balance, so maybe it all comes together in a few more years. (1391 views) | | | Tasted by gzim on 10/24/2018 & rated 94 points: Double Decanted pop n'pour. Served in Flight #2 at my Blind Dinner.
Really amazing how well this is aging. Picking up a bit more Tea Leaves, and plenty of very gentle spice with dark red fruit. All about balance. Still seemed to have years in front of it! Super mouthfeel and finish, Bravo! (1338 views) | | | Tasted by thomaskeil on 9/25/2017 & rated 91 points: Decanted 2 hours (helped open). Surprisingly tight and 'young' on opening, so decanted. Still with loads of primary red berry fruit on the nose along with Asian spice, forest floor. Palate has medium to medium plus fruit with nicely balancing acid and a line of tannin. Light oak treatment is noticeable and pleasant. Layered flavors and textures. Great with pan-seared sea bass. This could easily be held for another decade, but quite nice now with a decant. (1180 views) | | | Tasted by KenK on 9/12/2017 & rated 90 points: Nice ripe cherry fruit with lovely stemmy perfume. Smooth rich fruit forward with nice floral spice. (1354 views) | | | Tasted by KenK on 6/3/2017 & rated 88 points: Heavily reduced nose that did not really improve with decanting. Surprisingly extracted and on the sweet side, more grenache like vs pinot. Nice flavors and good, just not what I was expecting. Personally, while not mature, doubt this improves. (1548 views) | | | Tasted by Burgundy Al on 6/3/2017 & rated 89 points: Another Saturday at Chevalier...Mostly Blind (Chevalier Fine Wines - Chicago IL): Tasted double blind. Massively reduced aromas to start, making this very challenging to assess. Better on palate. Showed very ripe and slightly jammy black and red fruit, which I initially thought Grenache. Moderate weight and better length. Tough to say how this will evolve. first vintage of the wine, so very young vines. I will have to open one of my bottles sometime soon. (1910 views) | | | Tasted by Nanda on 6/11/2016 & rated 93 points: Decanted for ~45 minutes and consumed over the next 1.5 hours. Terrific layered nose with a good dose of barnyard funk that is perfectly integrated with earthy red fruit, herbs and dried spice. Fruit is still nice and rich. The wine is quite fresh at age twelve. I'd wager that this is now at peak, but no rush as there were no signs of fading. (1950 views) | | | Tasted by Knicksfan on 3/8/2016 & rated 93 points: My patience has been rewarded; nice PN now (1591 views) | | | Tasted by Loren Sonkin on 5/2/2015 & rated 92 points: A lot of Pinot Noirs (My backyard): This started off slow and took some time to open and hit its stride. On opening there is some funk but not much fruit. With air, a nice sour cherry profile developed. Nice texture. Still seems on the younger side of peak. Nice layering now though. Sour cherry fruit. nice balance. Not a block buster but more feminine. (2650 views) | | | Tasted by peternelson on 9/21/2014 & rated 92 points: At Smoke, Oil, Salt--blind: Syrah-like in richness, with slight barnyard/compost note that was attractive to me; raspberry puree but not sweet, slightly cloudy, big but balanced. Very interesting and quite good. (2317 views) | | | Tasted by pjhr on 8/16/2014 & rated 91 points: Delicious dark berry, earth and mushroom notes on the nose and rich palate with balanced acidity on the moderate finish. (2072 views) | | | Tasted by 14frimaire on 6/8/2014: Brett and sharp acidity. (2001 views) | | | Tasted by Tel007 on 6/8/2014: Major brett bomb. (1883 views) | | | Tasted by Keith Levenberg on 9/18/2013 & rated 89 points: This is developing very nicely and in fact the first Rhys I've had to show real development in the bottle beyond just getting smoother or more open-knit. Some earthy scents are starting to complement the fruit in the aroma. (It didn't occur to me until later that some people sounded the brett alarm on this wine and once again there was nothing in the wine itself that suggested any brett to me.) The fruit is still very rich but is starting to show some deeper tones, again with just the beginning of a somewhat earthy, aged inflection. It needs plenty of airtime to come together though because it does feature a slightly shrill top-note of either unintegrated acidity or a little spritz or a little of both. But otherwise this is pulling itself together very nicely. (9267 views) | | | Tasted by djs on 4/21/2013 & rated 92 points: Dark and pure. Ripe but balanced. Not particularly complex but utterly delicious. (2291 views) | | | Tasted by tederf on 10/31/2012 & rated 91 points: Pop N Pour. At first just a slight spritz on the tip of the tongue - which disappeared quickly. Very vibrant red fruit. Just a hint of funk - very smooth. Ready to drink. (2286 views) | | | Tasted by Burgundy Al on 9/29/2012 & rated 90 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Open, decanted approx 30 minutes. Sulfur to start. Lots of fat black fruit and plenty of oak spice aromas. Big black fruit and good spice on palate, showing some baby fat that should fade away with more air or time in cellar. Slightly on note for now. Showed better an hour+ later when quickly revisited, probably then at 91 point level. (3134 views) | | | Tasted by 14frimaire on 8/18/2012: Stood up for a few days, pulled the cork around 4:30, decanted a little after 6pm, started drinking around 7pm. I was most impressed by the aromatics and the weight, which was slim, even in this first and very hot year. There was a little brett, but not too much, certainly not too much to get in the way and obscure the wine. The palate was OK but a little simple. Perhaps this will continue to grow? It seems to have room; I would have expected more minerality and complexity at this point. (2423 views) | | | Tasted by Erik R. on 6/22/2012 & rated 91 points: a shifty wine, one glass was bretty, the next was not, but even still, better than the flabby 04 Alpine. underneath a light horse blanket, complex, dark, earthy, nice lively grip. (2185 views) | | | Tasted by jlm on 2/13/2012: This has developed an enticing earthy profile on the nose--I don't detect any of the brett that some have noticed here at times--which leads into a rich palate that has some savory overtones as well. The palate is generous and round, but well integrated acidity keeps it from straying into "fruity" territory. The grain of the tannin is noticeable on the finish, and it gives this wine a sturdiness that bodes well for future aging. Certainly more rustic than a recent '06 Alpine, but more developed (obviously) and showing more open. (2217 views) | | | Tasted by gutt22 on 2/9/2012: 13.8% alcohol. This is a special bottle of wine. Dark cherry color. Just a bare hint of funk in the nose. It opens up to reveal tremendous black cherry fruit, which is very pure and concentrated, with complex notes of earth and flowers. In the mouth, texturally gorgeous, with velvety mouth feel that makes this remarkably memorable. It allows the fruit and complex notes to unfold on a glorious canvas. A complete wine with no rough edges that is just a pleasure to drink. A wine to savor. A-/A (2194 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 3rd Quarter, 2006, Issue #23
(Rhys Vineyards Pinot Noir Family Farm Vineyard Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/21/2010)
(Rhys Pinot Noir Family Farm Vineyard) Very dark red violet color; brett, tart cherry, red fruit nose; tight, tart red fruit, mineral, brett, orange peel palate with firm tannins; medium finish (poured blind, and we initially guessed French, but once we narrowed down the location to California, south of the Golden Gate Bridge, the brett made a few of us guess this particular bottling) 88 points | By Richard Jennings
RJonWine.com (7/8/2008)
(Rhys Pinot Noir Family Farm Vineyard) Group's #5 (my #6) – 28 pts; 0 firsts, 0 seconds, 0 thirds, 0 lasts – Very dark cherry red color; odd, piercing, candied, orange peel, cherry and allspice nose, that eventually changes to vanilla and orange peel; big, ripe, monolithic cherry palate, a little boring; medium-plus finish (Kevin informed us he didn't like the oak regimen they used on the '04, and that they have departed from that in subsequent vintages) 87 points |
NOTE: Scores and reviews are the property of Burghound and RJonWine.com. (manage subscription channels) |
| Rhys Producer website2004 Rhys Pinot Noir Family Farm VineyardWinery Note:
2004 Rhys Family Farm Vineyard San Francisco Bay
Family Farm Vineyard is just a few hundred yards from our Home Vineyard. The iron-rich alluvial clay loam soils and eastern aspect combine to create a very unique and complex wine. Soaring nose of mixed red and black fruit laced with complex citrus and scorched earth highlights. Both structured and concentrated on the palate with intense and lingering iron-laden red fruit, orange peel and a touch of oak. We love the intensity and unique complex flavors of this vineyard in 2004. While approachable now, this wine evolves for hours with air and will be at its best in 5-10 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.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 |
|
