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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 212 notes) - hiding notes with no text | | | Tasted by gharter on 4/16/2024 & rated 88 points: PnP. Opens with red and black cherry, earth, stems, spice, floral and light cedar. Rich and smooth. On the palate is more red and black cherry, earth, stems, spice and light cedar. Smooth, medium finish. My last bottle. I was not impressed with the previous 3 bottles, but it seems to have finally come around and this was very enjoyable. no hint of decline. (237 views) | | | Tasted by Burgundy Al on 5/6/2023 & rated 89 points: Still wonderfully fresh, easily balanced, also subtly nuanced and spiced. Very good now, while not close to fading. (1451 views) | | | Tasted by WetRock on 1/16/2023: There is a lot to like about this. Unfortunately its all orbiting some green stemminess that's still fairly potent. Silky mouthfeel and some smoked rockiness were very welcome. The fruit still carries much of the power of its youth though its clearly beyond the primary. Its just that big celery stalk and asparagus thing ruining the party. That leaves some light pepper and tannin which is a plus but the greener notes are hard to ignore. Droops on its frame over night, with tartness showing up so drink up. Pretty good though if you are a fan of big stem inclusion. (880 views) | | | Tasted by Schwarzer Hund on 12/15/2021: dark red, 90 minutes of airtime in bottle produced subtle earthy berry nose, dense mixed berry fruit, toasted brioche, with a surprisingly good dose of rose petal, finishes long with spicy fruit. Great wine for the price. (1157 views) | | | Tasted by Schwarzer Hund on 8/11/2021: Dark red, opened 60-75 min before dinner, nice dark berry nose, earthy luscious dark berry and cassis on palate, medium weight, very smooth medium length finish. Don't remember the initial cost when we purchased from winery but certainly less than the single vineyard releases. Good value in our minds. (1421 views) | | | Tasted by rustyRudy on 5/15/2021 & rated 92 points: Mild brown tint. Very tart black raspberry, still drinking very fresh and young. Great depth. Finishes with great red berry flavors bursting from the glass (1642 views) | | | Tasted by galewskj on 4/25/2021 & rated 92 points: Drank half a bottle over 2.5 hours. I didn't know what to expect and was pleasantly surprised. Lovely red-fruit, black cherry, earth and cranberry. Really nice acidity, with a spicy lingering finish. This tastes like a restrained California pinot. (1380 views) | | | Tasted by Badfish on 1/8/2021: Dark ruby garnet core fading slightly at the rim. The nose is gorgeous with pure heady aromas of raspberries, black cherries, crushed stones, underbrush, and rose petals. The palate has ideal balance with rich red fruits, spicy earth complexity, sweet supple tannins, and fresh lifting acidity. Definitely seems like the stems have given this a nice spice tinged lift to the overall profile and especially to the finish. A gorgeous wine from Rhys and a super positive indicator for good things to come from their aged wines. (1386 views) | | | Tasted by CMN on 11/29/2020 & rated 79 points: Gorgeous nose of ripe red raspberries up front and in supporting roles are green herbal notes (likely attributable to 100% whole cluster fermentation) and a bit of Pinot funk. The palate is substantially less exciting, with sour rhubarb flavor and oak char dominating the palate. Tannins aren't terribly noticeable while drinking, but the finish is akin to licking fine grained sandpaper (or at least what I imagine it to feel like). Pristine storage; I don't think that this is flawed, so much as I'm just not vibing with this wine.
Day two: the char note is nowhere to be found, but the whole cluster is evident, and now the red fruits are mixed with a floral/stemmy hybrid. Significantly better on the second day; a long decant is warranted. (1168 views) | | | Tasted by Charlie Carnes on 7/29/2020 & rated 89 points: Very nice dark red and purple fruited, pinot noir. This also has a pretty light brown/clay earth mineral component. It is drinking nicely right now. (1282 views) | | | Tasted by Tubulus on 4/18/2020: Great nose. Palate did not quite live up. (1192 views) | | | Tasted by fclarity on 2/22/2020 & rated 92 points: This wine had a deep red center and very light red rims. The medium intensity nose generated rhubarb, sour cherry, tan spices, and some mineral notes.
This wine was a bit disjointed when first poured with some prickly acidity. After 8 hours of decanting, the wine was rich and ripe with a nice texture and substantial (for a pinot) rounded tannin. It had good length.
This is a nice little pinot that is still a few years away from its ideal drinking zone. I don't think it is going to get a lot better but age could release some additional complexity. (1350 views) | | | Tasted by Badfish on 2/1/2020: Drinking beautifully with soft earthy red fruit throughout. Complicating notes of baking spice and slate with crisp acidity to balance the dense fruit and tannins. The nose is simply gorgeous with black cherry, boysenberry, violet, and flint. Those notes carry over to the beautifully elegant palate and give this wine a complete and complex profile. I feel this wine is a great indicator of what the single vineyard Rhys Pinots will deliver at maturity. (1431 views) | | | Tasted by KenK on 8/21/2019 & rated 93 points: Wow, this was really rocking tonight vs about a dozen other Rhys Pinots from many sites and vintages. A so called second wine from Rhys, but out shined the majority of the single vineyard wines. Wonderful depth of fruit with beautifully balanced acid and tannin structure with layers of spices and complexity. A bit of a bruiser, but holds it all together so well. (1755 views) | | | Tasted by Burgundy Al on 8/20/2019 & rated 89 points: Rhys Dinner Following Rhys Tasting (Prairie Grass - Northbrook IL): Wow, what a great wine for declassified fruit, especially that it has evolved and developed nuanced complexity with cellar time. Nicely mature red and black cherry with earth and spice hints. Good weight, better length, and very good balance. (2198 views) | | | Tasted by bergkamp10 on 4/20/2019 & rated 91 points: Fresh ripe nose with blackcurrant and raspberry. Fruit forward on the palate, smooth rich dark fruits, nice density clean mid palate. Persistent finish with darker fruits to the fore. Quite good, but one dimensional and unashamedly new world. Has aged well, but in a good place with limited upside. (1498 views) | | | Tasted by Chrisinroch on 2/2/2019: nice enough on open, but much better day 2 and 3. (1603 views) | | | Tasted by jfkwines on 10/10/2018 & rated 92 points: Really great spot, cherries abound, integrated tannins. I think this is the end of the prme drinking window (1887 views) | | | Tasted by Federsin on 5/27/2018: Dominated by its fruit, resolved tannins, low acidity, decent enough, would not think this will get any better (2396 views) | | | Tasted by Tubulus on 5/14/2018 & rated 90 points: Certainly more integrated than the last bottle from a few years back, don't notice any herbaceous stemmy notes. Just some dark fruit, a little age, nicely in balance with perhaps slightly lower acid than I would like. Enjoyable though nothing really jumped out. (2178 views) | | | Tasted by Cote d'Or on 4/17/2018: PopnPour tasted over 1 hr and day 2
-nearly opaque dark red no bricking
-big sweet rich rhubarb spice stems
-med acidity, med weight and depth, sweet rhubarb red fruit faint pine element (agree with most recently posted TN on this one-first time I've picked this up in a Rhys pinot), some spicy oak and med/med- tannins on decent length finish; more open and oak more noticeable on day 2
-stylistically very Rhys, this is near the quality level of some of the single vineyard wines, this bottle still may have some further positive development left in it, I would be an outlier on the Community Drink Dates as it may not have even peaked yet and surely will be doing well for another 3-5+ years (1979 views) | | | Tasted by Rieslingfan on 3/23/2018: This was served blind, and so absent all the hype and baggage that goes with Rhys. It was really good. It was also distinctive, with interesting pine needle accents to the deep red fruit. Solid acidity and a dash of finishing tannin made for a balanced, complete wine. (2177 views) | | | Tasted by flentvall on 2/20/2018 & rated 92 points: Drinking very well at the moment. Balanced, with nice purity of fruit. Pleasantly surprised, though not sure why I wouldn't expect it to perform. (1824 views) | | | Tasted by SimonG on 2/17/2018 & rated 91 points: Dinner@BA: Blind. Sweet pinot fruit. My co-conspirator nails it as Cali Pinot, and from there we get to Rhys quickly. Very mellow, bright ruby with a touch of garnet. This is now fully ready. Quite surprised to find it's the Santa Cruz given the depth and purity of fruit, but then in 09 this is a blend of declassified Alpine and Horseshoe. This is lighter, and redder fruited than a bottle last year. Over the course of a couple of hours this shows well, but does start to subside and seem quite broad and simple, so serve cool and don't decant. Just about **** (1736 views) | | | Tasted by jfkwines on 1/5/2018 & rated 90 points: Cherry, light mouthfeel but good texture on the back of the taste. Held up well to roast duck (1391 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2011, Issue #44
(Rhys Vineyards Pinot Noir - Santa Cruz Mountains Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Exploring California's Central Coast (Aug 2011)
(Rhys Pinot Noir Santa Cruz Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/28/2011)
(Rhys Pinot Noir Santa Cruz Mountains) Barrel sample - dark purple red violet color; big, tart black fruit, tar, menthol, smoke, deep nose; tight, tasty, smoke, charcoal, berry, green herb, green peppercorn palate; medium-plus finish 91-92+ pts. (100% whole cluster; 13.3% alcohol; fruit from Horseshoe and Alpine Vineyards) 91 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Rhys Producer website2009 Rhys Pinot Noir Santa Cruz MountainsThis new bottling is a careful blend of barrels from both our Alpine and Horseshoe vineyards. This Pinot exhibits the same hallmark characteristics of our single vineyard wines, with abundant spice and floral aromas and flavors, fresh red fruit and pronounced mineral notes through the long finish. With air, we feel it is approachable now and will continue to 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 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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