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| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 128 notes) - hiding notes with no text | | | Tasted by WhooskeyWine on 2/25/2024 & rated 93 points: Medium ruby hue. Aromas and flavors of baking spice, leather, nutmeg, raspberry, rose petal, tar, and vanilla. Medium body and tannins, with high acidity. Soft, rounded, and balanced. Drinking perfectly now. (756 views) | | | Tasted by dr_blood on 2/12/2024 & rated 88 points: Notable grapes flavor. Cherry and raspberry. Pleasant light wine (722 views) | | | Tasted by Inforred on 1/26/2024 & rated 91 points: Much improved from the last bottle. Did not decant. Crimson colored with a lot of concentration. Notes of strawberry and blackberry, with rose petal and licorice. Well integrated tannins, and a medium- long finish (660 views) | | | Tasted by GlennO86 on 5/19/2023 & rated 90 points: Earthy, with sour cherry and dark berries. Dry. Nice acidety. Marzipan and anise. Vanilla exit. Quite nice. BftB 🍷 (1444 views) | | | Tasted by dgkula on 3/24/2023 & rated 90 points: Really great density and a bit of funk. Wait another year for the final bottle . (1378 views) | | | Tasted by LesPaul on 3/23/2023 & rated 88 points: Definitely a serious wine. Exceptional concentration, but the darkness overwhelms the desired California sunshine. The seams show on the back palate and especially finish, which appear to be from a different wine - sort of faster, thinner, more aqueous. Not going to get any better, so drink it now. (1205 views) | | | Tasted by sfwinelover1 on 3/20/2023 & rated 88 points: Gift from a friend for Kokkarifest last November. On the nose and palate, light notes of tart cherries, cranberries, and lesser notes of red currants, strawberries and pomegranates, rose hips, earthy minerality and savoriness, likely from the whole clusters, a Rhys signature. Very light darkening to medium ruby with air, light bodied, medium legs. Medium+ acidity, medium- tannins, absolutely no heat. Fair complexity and persistence, good intensity. Off the pour, this was one of the faintest wines I recall, really needing a searchlight to find tasting and palate notes, but this did fill out with a couple of hours of air, with some nice red fruit and rose notes giving the wine at least a bit of punch. Light and lithe, the acidity gives this lift and made it better as a complement to seared salmon than as a sipping wine. While the occasional big and slightly confected pinot, like KB or at a lower level of ether, Lynmar, can be fun from time, but I do cotton to a more taut and rigorous style more often than not, and some of this producer’s SVDs, particularly the Horseshoe and Alpine, are among my favorite CA pinots. That said, this particular cuvee begs the question of when lean becomes simply emaciated, with just not enough meat on its bones, and in this style, I’ve preferred several of Gavin Chanin’s efforts at around this price point—actually, less at what I paid for them compared to what I’m seeing this go for—to this bottling. The Horseshoe and Alpine seem to love bottle age, almost more like a high end French pinot, and it’s possible that this could improve. But other than the acid being *slightly* too pronounced and having the possibility of integrating better, I’m skeptical. I thought that Rhys made these to drink sooner while those cuvees aged, and more personally, after the imporvement in the bottle after the few hours of air, it had lost what little steam it had by the third night. I’d be unlikely to buy this on my own—and it continues an unfortunate trend of my non-wine friends giving me underperforming bottles—and would encourage others to spend the additional $ to go with the bottlings I mentioned above. (1830 views) | | | Tasted by AJBurt on 1/10/2023 & rated 91 points: This seems like it’s in a good place. Lots going on with the nose; roses, wild herbs, red berries, soil, something reminiscent of a butcher’s shop.
Acidity is quite high and could probably use another 2-3 years until it totally settles. Fruit is there but not in the foreground, if anything it reads as austere and a touch bitter. This is def better with food.
Good QPR if you can find for sub-$50. (1815 views) | | | Tasted by Nyllet on 1/6/2023 & rated 89 points: Nice fruit with lots of darker berries and tobacco. Quite sleek with nice high acidity. Need to drink more american PN for sure! (1370 views) | | | Tasted by cchoukal on 1/6/2023: The stuff has finally turned the corner. The oak and strawberry have faded and this is a serviceable Pinot with mild tasting food. (1273 views) | | | Tasted by vinordinaire on 11/19/2022: Aromatic, full fruit, good acidity, excellent finish. (1697 views) | | | Tasted by golfwine on 11/8/2022 & rated 88 points: Surprisingly ripe for an Anderson Valley Pinot; more akin to a RRV exemplar. Fruit-forward with not enough acidity to balance it out. Not offensive but I’d echo the others’ comments on the forum, that it’s definitely nothing special, with similar bottlings available for less money. I’ve really liked 2016 Cali Pinots and so, would have expected this one to stand out and it didn’t.
Worried that I got on the list and jumped on the single vineyard offerings right outa the gate; ordering some of these Alesia’s to drink while the others are aging to drink ability. Reading that many have been unimpressed; particularly at the price point. It’s a wait & see proposition.
A totally different wine on Day 2, after a day in the fridge. The sappy fruit/sweetness was gone and as it warmed to room temp, the Anderson Valley aromatics blossomed. Likewise, the flavors were typically muted and reminded me of a Village Burgundy. (1788 views) | | | Tasted by CWilliam on 6/12/2022 & rated 92 points: Last of 3 bottles. Medium red color. Paired excellent with grilled salmon. On nose, cinnamon, all-spice, tart cherry and sweet cherry. On palate, tart cherry, sweet cherry & baking spice. Medium body/acidity and low tannins with a long finish. Really enjoyed this. 92+
Would buy again, which is interesting given had opposite opinion ~ 2 years ago. Time has been very friendly to this wine and highly recommended. (2130 views) | | | Tasted by jmc167@me.com on 6/11/2022: What a difference a few years in the cellar and a few hours of decanting makes.
I purchased a case of this wine without much thought and after the first few bottles, was thinking this would be a candidate for cellar thinning.
Tonight, a nice if somewhat reticent nose and palate of rich red fruits, with a hint of some blueberry? Acidity balanced the wine throughout finishing with some dusty tannins.
Super excited to follow this over the next few years... (1879 views) | | | Tasted by Rechrom on 1/30/2022 & rated 90 points: Nice balance and good fruit. Lovely wine with food. Fine on its own, no real panache but great typicality and well integrated. (2848 views) | | | Tasted by Golf_Wine on 7/20/2021 & rated 86 points: Less precise then I’d hoped but maybe as expected. A bit too sweet, maybe drank the wine slightly too warm. This one drinking more like a California Pinot noir, little overwhelming in a chaotic way. That said, if you like the California aspect of Rhys, you’ll be happy. I might be done with my Alesia allotments. (3602 views) | | | Tasted by Aravind Asok on 6/23/2021: Will try again tomorrow, but dark and a bit simple. Tasted against a 2018 Cameron Dundee Hills (roughly half the price) amd that blows this out of the water for complexity and sheer yumminess. (3353 views) | | | Tasted by CWilliam on 6/8/2021 & rated 91 points: Very tasty - really enjoyed and has improved since tasting from 1 year ago - didn't take formal notes. Paired great with grouper. Would buy again. 91+ (566 views) | | | Tasted by Zorg on 6/1/2021 & rated 87 points: Opened the bottle I´v been coravining from for the last 10 weeks and as from the beginning this is a good, young, smooth and fresh PN but nothing special. (2981 views) | | | Tasted by Vinomnivore on 5/21/2021 & rated 90 points: A well made wine and consistent with the Rhys style (low alcohol, nice acidity, purity of fruit) and typical for Anderson Valley. A great wine to share with friend for a picnic lunch - a refreshing wine that does good work with food.
That said, I vastly prefer the Santa Cruz Mountain Alesia to this. The Anderson Valley is a little more straight ahead. Probably a good value at current auction prices but wouldn’t pay a premium for this. (2990 views) | | | Tasted by cchoukal on 4/26/2021: Eh, strawberry jam and oak. At this price point for Anderson Valkey, I’ll stick with Navarro. (2848 views) | | | Tasted by Zorg on 4/16/2021: Coravin glass 4, 86 p. (1935 views) | | | Tasted by mayakacz on 4/3/2021: Cherry, blueberry, blackberry, capsicum, pepper. (1954 views) | | | Tasted by Zorg on 3/25/2021: Coravin glass 3: Young smooth and fresh PN. Good but nothing special. 87 p. (2069 views) | | | Tasted by BHP1994 on 3/21/2021 & rated 88 points: Not nearly as good as my first two bottles. Less fruit. Thinner. You sensed what once was. My last bottle. Movin’ on... (2105 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Rhys Alesia Producer website2016 Rhys Alesia Pinot Noir Anderson ValleyThis delicious Pinot Noir is made entirely from grapes grown in our highly acclaimed Bearwallow vineyard. It offers the same wild berry fruit character and soil inflected finish that customers have come to expect from this Anderson Valley “Deep End” jewel. The quality and single vineyard character of this appellation wine has lead some to call it “Baby Bearwallow” but customers will find nothing “Baby” about it! We hope customers will compare this beautiful Pinot Noir to vineyard designated wines at twice the price.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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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