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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 93 pts. in 54 notes) - hiding notes with no text | | | Tasted by texaswinelover on 7/22/2023: Corked broke off. Couldn’t remove and had to strain wine. Tasty and delicious but experience somewhat affected. (756 views) | | | Tasted by gzim on 3/20/2023: Some spice but almost no fruit. No off putting aromas so hard to say it’s flawed, but it’s just not at all like any Rhys Horseshoe Pinot I’ve had before.
Something missing? (977 views) | | | Tasted by xwine on 3/23/2022: Not at all like the previous bottle last year, which was somewhat burly. This was better balanced and more elegant, with some spice notes. Very, very nice! I should note that the cork almost totally crumbled; was able to get the last few millimeters of the cork out in a whole piece, so nothing dropped into the wine. (1260 views) | | | Tasted by jlm on 1/30/2022: Deep ruby core to medium ruby at the rim. Reticent nose opens over several hours to show still somewhat faint aromatics, which lean towards the darker end--black cherry, blackberry--and turned earth. The palate has decent fruit density, but the texture is rather firm and foursquare, with some drying tannins dominant on the back end. Not nearly as charming as an '07 Alpine from about 6 months ago. Hard to gauge upside. But i think a decant would be a good idea if you're opening this now. (1377 views) | | | Tasted by pjhr on 9/17/2021 & rated 92 points: Delicious dark red cherries, spice, earth, and mineral notes on the nose and palate with vibrant acidity on the moderate long finish. (1498 views) | | | Tasted by xwine on 4/17/2021: A fairly large scale pinot, even at this age, with big, dark and deep fruit. The color is very deep and suggests a much younger wine. A burly rather than lithe pinot. I'm not so sure this is ready to fade (as some have said) but I don't see it having much upside. A good wine, but nowhere near some of the gems I have had from Rhys. Nothing wrong with drinking up now, but I think it will be fine over the next five to ten years. (1313 views) | | | Tasted by jgreco on 3/29/2021 & rated 91 points: The 2007 Rhys Vineyards Horseshoe Vineyard is past it's prime, but is still aging gracefully. A lot going on here with dark berries, cherry liquor, leather, and spices. This is the most mineral of Horseshoes I’ve ever had. Drink them up if you have them. (1373 views) | | | Tasted by gzim on 1/25/2021 & rated 92 points: 2007 Rhys Horseshoe Pinot Noir - very soft cork, was pulling right thru with the regular opener - used the Durant.
Gorgeous red fruit- fully mature deep darkest red berry, has a beautiful light sweet core but not at all over the top. Balance! Light on the palate - showing no age in looks. Really is on the Burg side of the road - nice finish- crisp with a touch of minerality and super fine tannins.
Was this the first vintage?
30 minutes (and 3 glasses) in - the slight tightness of the finish disappeared and fruit becomes more dominant with the sweet core lingering ..... (1302 views) | | | Tasted by Vinomnivore on 12/21/2020 & rated 90 points: At 12 years old, there is bound to be some bottle variation. Overall this one felt slightly over the hill. Integrated/smooth but the fruit and aromatics were a bit muted without a lot of interesting tertiary elements to pick up the slack. Drank over two days, and while it held up it didn't really improve.
A pleasure to drink but not special. (1154 views) | | | Tasted by pjhr on 10/25/2020 & rated 93 points: Delicious red cherries, spice, earth, and underbrush notes on the nose and layered palate with savory tannins on the long finish. (1064 views) | | | Tasted by Pinotfanbg on 9/15/2020 & rated 95 points: Still a bit tight on opening. Really blossoms with air showing a beautiful perfume of cinnamon and vanilla spice, red flowers and blueberry fruit. The color is dark purple, but the wine is not bricking at all. Really at prime right now. Good juicy back bone with fine grained tannis providing a bit of grip on the finish. Has the meaty blue pinot fruit I've only found in Pisoni vineyard fruit before. Finishes long on its juicy fruit with a bit of chalky minerality. (986 views) | | | Tasted by Kevnzworld on 3/15/2020 & rated 94 points: Interesting to read the initial wine critic reviews then drink the wine 13 years in.
A nice balanced Cali Pinot with some secondary flavors. The fruit has held up enough to support the age. (1151 views) | | | Tasted by jakuda on 12/21/2019: Pop and pour. I've had this a couple times since release.
A rough, brambly nose. Still a big, chalky, tannic (for a pinot), but shows elegance. Tangerine long finish. (1220 views) | | | Tasted by WetRock on 11/9/2019: Tasted blind. Quick impression from a large tasting. Reserved nose. Touch of stems. Narrow and wrapped up. Dark fruited with grip. Tight. Some potential. (1411 views) | | | Tasted by jbaron on 6/16/2019 & rated 93 points: Perhaps still too young and a bit reticent but the pieces seem to be falling into place, albeit slowly. (1308 views) | | | Tasted by dougie on 9/10/2018: Opened for 4-5 hours. Closed for a long time. Fruit started to come out after a long time. Hold! (1579 views) | | | Tasted by jreis on 12/23/2017: Dark cherry, earth, asian spices, sandalwood and roses on a beautifully fragrant nose. Still a little reticent on the palate, with dark fruit and earth and some crunchy acidity. Drinking very nicely, but still has lots of room for improvement. (1899 views) | | | Tasted by mlawren1 on 6/25/2017 & rated 93 points: Mature and perfect. Strawberries and blue berries over an earthy core. (2093 views) | | | Tasted by mlawren1 on 6/4/2017 & rated 94 points: Nice mature pinot. Berries are starting to merge into earthy mushrooms. (2007 views) | | | Tasted by jbaron on 5/13/2017 & rated 91 points: All of the raw materials are here but the wine seems oddly reticent (and a bit tart) like it's just not yet ready for prime time. At ten years, though, difficult to see the fruit outlast the structure
Still nice, though. (1946 views) | | | Tasted by brigcampbell on 12/11/2016: Book Club - Grand Finale: A dirty mulch nose and soil like you just ran the tractor through the field. Dark color, very dark pushing opaque. There's dark red fruit, incense, chalk, stemmy stuff, and fine tight tannins. This was decanted but only for 30 minutes. It definitely required more time but showed very well. As for aging, looks like a winner. (2456 views) | | | Tasted by Frank Murray III on 12/11/2016: Never tried this wine before, which is unusual in light of the many times visiting the winery and my years of buying. We splash decanted this, and it was allowed to slow ox for another hour under open cork. Dark color, and the stems still continue to influence the aromatic. Kind of a cracked spice, pepper and dried flower, which in reading this, you might think a syrah aromatic, which isn't far off. Dark cherry, soil and tight edges. This is still plenty young and not fading, and with the stems being imprinted on the wine still, it'd be good to age this further and/or decant it well if enjoying now.....this afternoon, I decided to revisit the remaining 1/2 glass that was leftover in the bottle from last night. It sat out without a cork and has been mixing at room temp. The fruit has softened, now more of a black cherry, with the same soil tones and a bit gentler structure. This tastes more Burgundian today, the juicier fruit profile, the tilled earth and savory acidity. For those who own this vintage of 'Shoe, I'd say let this age a bit more, say check in again during 2018 and see. This will never be a delicate Rhys, probably always be savory from a bigger vintage so not sure what it will do with time. (2046 views) | | | Tasted by zinnut on 12/5/2016 & rated 89 points: Stemmy, cola, tea. Not things I like very much in pinot. Thin, weak tea on the palate. I just don't like this style. (1673 views) | | | Tasted by Stumpy on 4/23/2016 & rated 90 points: Ranked a bit lower than others as I picked up a touch too much of the cola that I have found in many 2007s. Didn't go over to the cough syrup side but was a bit too pronounced for my taste. (2116 views) | | | Tasted by rm wines on 10/14/2015: Fruity and delicious today. But there is so much lurking. Drink or hold for many years. (6543 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Rhys Producer website2007 Rhys Pinot Noir Horseshoe VineyardOur inaugural Horseshoe Vineyard Pinot Noir features a gorgeous perfume of minerals, black fruits, cherry skin and a touch of dried herbs. We love the firm, intense, and detailed character and the elegant and weightless texture. The firm structure really begs for cellar time.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.Horseshoe Vineyard
Acreage: 3.51 acres
Clones: Wente, Hyde & Mt. Eden (spaced 6'x4' & 6'x5')
Elevation: 1450' to 1500'
Aspect: Primarily South
Slope: 5% to 20%
Geology/Spoil: 18"-24" of rocky topsoil over Monterey shale
(Source Rhys Vineyards)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 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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