• Frank Murray III wrote:

    October 11, 2014 - Rhys Tasting With The Gang (My House): Opened and poured in prep for the Rhys dinner here at the house tonight. Perfect chill, right stem. There is a distinct pineapple note here, along with a light coconut. The lime skin note adds the zip of acidity and I can sense this is going to be pretty fruit focused and sexy in tone style. Will retaste later in about 3 hours...this seemed to show the oak more over dinner, with the coconut and vanilla barrel tones, which also adds a creaminess. Good acidity, just a fatter feel. We tasted this next to the 2010 Horseshoe chard, which I preferred very much over this Alpine. In the end, as just one Rhys drinker, I wish the oak on this wine would get pulled back.

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  • bonedoc wrote:

    September 23, 2014 - Lemon curd, chalk and some creaminess. To my palate minimal oak or malo detected, I would say rather a Burgundian, restrained in style for a Cali chard. Good, not great now, I bet this will be better in 3-4yrs or more. Tough sell to pay $70 for the possibility of delayed gratification. 92+?

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  • HowardNZ Likes this wine:

    July 19, 2014 - 2007 Burgundies for Brodie and Raz (Wellington, New Zealand): Pale gold. A rich, ripe bouquet of vanilla bean, almonds, lemon, pear and some lactic aromas. The toasty oak component is quite obvious here. This is hedonistic, with more weight and less complexity and focus than the Combettes. It was a primary, large scaled Chardonnay with plenty of fruit, that was suggested as being a bit too broad and lacking acid. I put this down to the youth of the wine, which might develop more detail and nuance once it sheds its baby fat.

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  • KeithAkers wrote: (91 points)

    July 18, 2014 - An Epic Night of Rhys (Sun Wah BBQ, Chicago IL): Nose: The nose is certainly on the tighter side and it takes several passes to get the tones of red apples, pears, marshmallows, white fruits, and some papaya. There is excellent depth that shows through the tightness.

    Taste: Medium/full bodied with tart medium/high acidity. There is a sharpness to the acidity that is a bit overpowering with red apples, pears, white fruits, and some papaya notes.

    Overall: This is most certainly on the young side. There are some excellent raw materials here and it needs time to fully show itself.

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  • egh Likes this wine: (93 points)

    July 3, 2014 - Offers plenty of power, weight, concentration, and richness, but the wine's impressive balance, vibrancy, delineation, complexity, and judicious oak treatment/signature prevents it from ever coming across as ponderous or overwrought. As for the aromatic and flavor profile, I detected notions of lemon curd, pineapple, tangerine oil, honeysuckle, roasted nuts, and a kiss of creamy oak/vanilla bean. Dinner at Piccolo.

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  • Brsed Likes this wine: (94 points)

    June 8, 2014 - Drank at El Ideas for Emilys' birthday so no formal notes. Tropical flavors with some zest.

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  • cubswinws Likes this wine: (92 points)

    May 1, 2014 - Super nice and crispy with great apple and pear flavors. Nice acidity on finish.

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  • jwsmith wrote: (93 points)

    March 30, 2014 - Really nice perfect balance very burgundy like,..

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  • Wine Sparty wrote: (88 points)

    March 16, 2014 - Popped and poured with grilled tilapia. Aroma has vanilla and some lemon curd. Taste has a good deal of acidity from lemon, along with a nice complement of minerals. The nose really turned me off on this, but the taste made me like it more.

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  • Grape Stuff Likes this wine: (94 points)

    February 14, 2014 - No formal notes. An absolute stunner of a wine, enjoyed at Passionfish in Pacific Grove with a butter poached lobster dish. Paired perfectly. Just the right touch of oak and butter notes, dominated by a floral potpourri, white peach and overall deft balance, great length, and a delicious effort.

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