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| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 14 notes) - hiding notes with no text | | | Tasted by realstevebeam on 11/10/2023 & rated 94 points: Decanted an hour. Consumed over the evening.
I do love a well-balanced, savory Pinot. Sandalwood. Cedar. Cigar Box. Dry mossy loam. Leather. But also strawberry and orange peel. Additional florals as it opens. Maybe just a touch of surprising warmth on the nose occasionally. Both an easy drinker and a wine that reveals a beautiful depth if you're patient. Quite lovely now with a hefty decant. Enough fruit for another 10 at least. (1506 views) | | | Tasted by Marginalia on 5/22/2023 & rated 91 points: Black cherry
Raspberry blackberry
Bitter Orange rind
Pomegranate
Long finish
Bright acidity medium tannins.
After an hour tannins are a bit softer, but I was also having it with a tri tip and bacon-y ranchero beans.
More dark fruits raspberry or black raspberry.
Next day
Raspberry …. Vanilla/
Pomegranate / blood orange
Cranberry
The Reddest part of a super ripe peach… maybe even peach pit.
Day 3
Red/black berries
Iron/iodine minerality
Lovey acidity/ length
Still some tannins..(stem?)
Pepper
Tea
Rose (1692 views) | | | Tasted by oldwines on 6/7/2022 & rated 92 points: From 375ml bottle, pale and somewhat murky translucent medium ruby-crimson. Nose has lots of floral elements and sweet spices with including vanilla, cloves, etc. Alcohol is noticeable on both the nose and palate despite the labeled 13.8% ABV. Palate is nicely textured and very bright with acidity. Again lots of spice and red berry fruit. Finish is moderately long with a little menthol. Probably better with more time in the cellar. (3080 views) | | | Tasted by WoodieBayArea on 6/4/2022: was a few day ago, 500ml btl, remember this being really good (2317 views) | | | Tasted by WoodieBayArea on 5/11/2022 & rated 92 points: wow, this (500ml) was really good, it had good lift and good fruit but also a little hint of complexity / spice (hopefully hiding a bit at this young age)... liked this as much as the '19 Horseshoe and more than some other 2019 -- typically lesser -- vineyards (2411 views) | | | Tasted by cchoukal on 3/4/2022: Nose is all fruit, but an austere, foggier type; less ripe maybe. On thé palate, immediately a sharp or edgy attack, but overall well balanced and smooth. (2373 views) | | | Tasted by Kaizah on 2/17/2022 & rated 92 points: Lovely. Pull the cork and drinks well right now. Easily sit a bit longer. (2370 views) |
| Rhys Producer websitePinot 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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