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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 237 notes) - hiding notes with no text | | | Tasted by sm___ on 3/22/2024: I am still trying to figure this wine out. 6 purchased from the October 2023 Rhys Vineyards Library Offering. This is my 3rd bottle. My recommendations are to make sure it stands up for at least 24 hours, is poured without sediment, and is left to decant for at least 3 hours. Initial notes on the nose and palate are green and vegetal, and only with the time and air do forest floor, mushroom, and soy notes appear. On the palate it still has plenty of acid, the fruit is dark and brambly, but still missing something? Perhaps it needs more time in bottle or decanter, or more careful pouring. I have 3 more bottles to find out. (515 views) | | | Tasted by Ben Christiansen on 3/1/2024: Smells like Syrah of all things, but its definitely labeled Syrah. Rick notes Ruhbarb acid but it certainly smells like Syrah to me. (855 views) | | | Tasted by Kiralux on 12/19/2023 & rated 91 points: Great wine: beautiful nose and colour. Dark cherries and black fruit; forest floor; tart black fruit. Smooth tannins and very long, complex finish. This was a treat. (876 views) | | | Tasted by joshdrinkswine2008 on 11/25/2023 & rated 95 points: Wow! Love at first sip. Dark cherries, ripe blackberries, pine needles, hints of kumquat, chocolate, and eucalyptus. Felt like I was walking through Portola redwoods. Velvety smooth with just enough tannins to give structure. (860 views) | | | Tasted by galewskj on 10/1/2023 & rated 93 points: This is right where it was 2 years ago. The nose is fabulous, pine forest floor, spice, dark cherry. It's really savory, rich, complex. I picked up on kumquat. There is spice as it warms up and gets air in the glass. (1312 views) | | | Tasted by pjhr on 3/15/2023 & rated 94 points: Delicious ripe black cherry, earth, and whole cluster spice notes on the nose and layered and evolving palate with refreshing acidity and fine tannins on the long savory finish. (1778 views) | | | Tasted by ljl203 on 2/12/2023: Corked (1622 views) | | | Tasted by kabert on 1/19/2023 & rated 92 points: Pours dark purple/black with no brown edges, and with a nose of minerals and dark fruit. Cork was perfect. Sometimes tasters’ notes on CT are a mixed bag from one taster to the next but the below notes seem pretty consistent with each other and with my experience. This was a one-off bottle for me and I haven’t had this wine previously, though from prior notes it doesn’t sound as though this was ever a fruit bomb (and so those seeking in-your-face fruit may be disappointed). Now, 15 years in, this is outstanding - the fruit is mostly cherries/dark fruit, with pine and forest floor and even some meatiness on day two, all supported by a moderate beam of acidity. Superb with homemade pizza (and on its own). (1534 views) | | | Tasted by pjhr on 12/27/2022 & rated 93 points: Delicious ripe black cherry, earth, and hint of whole cluster spice on the nose and smooth palate with refreshing acidity and fine tannins on the long savory finish. Continues to drink well. (1424 views) | | | Tasted by jfkwines on 5/20/2022 & rated 91 points: 2 hour decant to wake it up
First taste at opening was closed up
Really smooth after decant
Some cola and fruit
Paired well it roasted chicken (1948 views) | | | Tasted by galewskj on 11/11/2021 & rated 93 points: Mixed bag (The Kenwood): This has evolved substantially since I had it 7 years ago. The nose is fabulous, pin forest floor, spice, dark cherry. I can't see this getting any better. (2594 views) | | | Tasted by I'd Rather Be Drinking Wine on 11/11/2021 & rated 93 points: Luis rides again @ The Kenwood: PnP - This was drinking extremely well tonight, but was edged out by a 2012 Occidental Elizabeth tonight. Nose was perfumed with lots of florals and baked cherry with some spice and hints of herbs and forest floor. The palate was equal to the nose, showing plenty of red and dark cherry, bramble and baking spice. The silky mouthfeel was a bonus! 93+ tonight and in a great spot...I would not hesitate to open one if I had it in my cellar! (2794 views) | | | Tasted by rocknroller on 11/11/2021 & rated 92 points: Mixed WTDS at The Kenwood (The Kenwood, Mpls, MN): Dark red color. PNP, drank a glass over 90 minutes. Fun nose, nice aromatics, cherry, sweet fruits, black cherry, incense, blood orange, hints of cherry cola and later some light dried forest floor notes. The palate is medium full bodied, dark red and black fruits, hints of dill and vegetal elements, cigar ash, sleek tannins and texture. My favorite of this trio paired with the Occidental Elizabeth and Catherine. (2374 views) | | | Tasted by Vinomnivore on 6/28/2021 & rated 94 points: Really lovely wine - balance of nice dark cherry, bright acidic lift, but deep mineral / iron depth. Rhys can go the distance - would like to try this in 5 years. (2708 views) | | | Tasted by jfkwines on 5/16/2021: Corked showed signs of damage so I will reserve to make a score. With a cheese cloth filter and a 2 hour decant the wine was fine, still very dark and a little brooding.Some cola, cider and a bit of fruit Paired decently with a roasted duck (2356 views) | | | Tasted by Nanda on 4/20/2021 & rated 93 points: This is in a terrific spot with buoyant, round, fresh blackberry and black cherry fruit that is laced with spice, toasted herbs and florals. So much flavor and textural complexity. Long, bright finish. (2276 views) | | | Tasted by James Kim on 3/19/2021 & rated 93 points: Stood up for 3 wks. Decanted off fine sediment. Tasted 2.5h after decant. Very complex aromas of mostly black cherries with some red cherries that give the aromas some lift, damp forest floor/earth, a bit of green stems and a hint of bark. Palate w dark cherries with some unripe plums, forest floor, bark, a bit of sous bois. Full bodied with nice acids. Complex. Beginning to take on some aged characteristics and definitely room for further evolution. Excellent on this night, though. Open next bottle in 2-3 yrs. 93+ (1911 views) | | | Tasted by jkscully on 3/18/2021: This is very austere and tannic. I think it should have had several more years of ageing. Oh well. You can taste the whole cluster. Nice fruit here. Dark rich fruit, cola, and then lots of wet earth and wet stones. Also, there’s some hints of tar and licorice. Nice orange and pomegranate acidity on the finish. Very nice, though, again, I think it would be better in about five years from now. (1978 views) | | | Tasted by B Paul on 1/11/2021: My last of four bottles purchased on release. Cherry, earth and spice, plus a cola note on the nose indicating Cali Pinot. Bottle was in great shape and drinking very well as the structural elements all seem resolved and everything in harmony. Drink. (2128 views) | | | Tasted by LotionInTheBasket on 11/26/2020: A Thanksgiving accompaniment and a good one. Cork unfortunately disintegrated trying to open, however the wine was fine. Wide base decant for just short of an hour, The color is a dark garnet with some watering at the edges swirling lightly in the glass. Quite a potent nose of dark fruits, earthy goodness, spice and resin. The front leads off with dark cherries, vanilla, green herbs and damp earth. The middle gives a kick of medium acidity and firm tannins with the fruit fading a bit, perhaps a bit watery. The finish is driven by a drying texture with rocky plum elements that fade quick leaving the dry tannic texture to linger, nicely though. Great with food for that later element, it really prepares your palate to enhance what you're eating. Unlike other fruit heavy bottles, this is more elegant and refined. The fruit is only really the first act and a cameo in the middle and back. Tertiary structural elements take focus heading to the finish. It has an overall balance so nothing is overcrowding at a given point however its less integrated end to end as it feels like a 3 act play. That's not a bad thing, and its interesting. Plus over all it did get more plum-like after 2 hours. It evolve. I'll pencil my last bottle for sometime in the next 2-3 years with another holiday dinner. (1901 views) | | | Tasted by DougLee on 11/14/2020 & rated 91 points: Darker ruby. Brilliant nose of mountain flowers, cherry pits, fresh-cut berry, damp cellar, earthen depth. Constantly evolving palate over the evening with dense black plum, cinnamon, tart black cherry, and rocky earth elements making appearances. Firm tannin and balancing acidity leading to a moderately long finish of brambles and firm dark fruit. Very good wine seemingly needing more time to integrate. (1987 views) | | | Tasted by jreis on 11/11/2020: Drank alongside the 08 Alpine. Popped and poured at cellar temp. Quite dark purplish red with no signs of bricking. Brambly, smoky black cherry fruit on the nose with a hint of sandalwood. Orange peel, dark cherry and loamy earth on the palate with a nice acidic finish. Just a little hole in the mid palate would be my only criticism, otherwise a very nice drink. Further along the maturity curve than the 08, but still plenty of life left. (1971 views) | | | Tasted by pjhr on 10/26/2020 & rated 93 points: Continues to drink beautifully with a bit if air. Delicious ripe black cherry, earth, and hint of whole cluster spice on the nose and smooth palate with refreshing acidity and fine tannins on the long savory finish. Great juice! (2060 views) | | | Tasted by dougsmith on 10/8/2020 & rated 90 points: Deep ruby color. Intense nose of mixed berries: black cherry, cranberry, strawberry; and a smoky earthiness. Medium bodied on the palate and a touch thin compared with the nose. Fine, slightly dry tannins on the finish. (1971 views) | | | Tasted by DoubleMagnum on 5/9/2020 & rated 92 points: Medium garnet in color. Notes of cherry, cranberry, sandalwood and raw cedar on the nose. Dry on the palate, medium plus acidity. Medium tannins with a dusty texture. Medium alcohol. It clocks in at 13.3%. Acidity is more prominent towards the end. Notes of mushroom, soy sauce and oyster sauce on the palate. There's some oak but it is well integrated. This can definitely fool you for a riper vintage Burgundy. Like a 2009 Beaune premier cru. Long finish. First time drinking this producer. Love it. (2272 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2009, Issue #36
(Rhys Vineyards Pinot Noir Alpine Vineyard Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Rhys Vineyards Pinot Noir Alpine Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/2/2011)
(Rhys Pinot Noir Alpine Vineyard) Opaque black red violet color; padron chile, green bean casserole, stems nose; maturing, padron chile, green bean, stems, tart black cherry palate; needs 4-5 more years; medium-plus finish (tasted from two bottles, with consistent notes) 88 points | By Richard Jennings
RJonWine.com (7/19/2010)
(Rhys Pinot Noir Alpine Vineyard) Very dark red violet color; forest floor, tart red fruit nose; mineral, Burgundian, forest floor, tart raspberry, green tea palate with green notes; medium-plus finish 92+ pts. (vineyard planted to 16 clones of Pinot, including Calera, Swan, La Tache, Hyde and Wente) 92 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Rhys Producer website2007 Rhys Pinot Noir Alpine VineyardThe firm and detailed intensity of the 2007 vintage perfectly complements the trademark and generosity of Alpine Vineyard. The nose is exotic with complex black and red fruit, savory herbs, and forest floor notes. This is more structured and in need of more cellar time than the 2006 bottling of this wine.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.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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