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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 194 notes) - hiding notes with no text | | | Tasted by peternelson on 3/3/2024 & rated 92 points: Slightly lighter in color and flavor from the Horseshoe. Really lovely floral notes and ripe cherry candy along with Rhys's signature spiciness. Brighter with a little more acid spine. Amazing shape, really good and still fresh. CA PN EWG at Otono. 92-93 Prefered this slightlly over the Horseshoe. (899 views) | | | Tasted by Robert R. on 1/27/2024: Popped, let sit a few hours, consumed over two nights. Improved with time/air. Nice nose, better palate. Red berries, spices, earth. Tannin still prevalent. Good finish. Agree with a few other comments that the mid palate was relatively weak. All in all, a very good Rhys outing that was a pleasure to drink. Try again in a few years. (937 views) | | | Tasted by jjct on 1/4/2024: Beautiful fruit, assertive, somewhat coarse tannins. I did not give this air, but will for my next bottle. (978 views) | | | Tasted by zscheiner on 12/29/2023: This is nice, with a beautiful nose and plenty of cherry fruit left but the midpalate is a bit hollow. Strong start, and long, slightly tannic finish, but lacking some weight and depth. Decanted right before service and drank over 2 hours so perhaps it would have benefited from more air and time. (938 views) | | | Tasted by L84Dinner on 11/23/2023 & rated 93 points: Opened and decanted 2 hours. Smooth and refined, broad fruit palate. Still great color but a little bricking. Gained weight and complexity on day 5. (994 views) | | | Tasted by paulst on 10/17/2023 & rated 95 points: Light and austere; elegant; light blackberry-cherry; lean elegant earthy finish. (1214 views) | | | Tasted by fclarity on 10/13/2023 & rated 94 points: I gave this wine a couple hours of air and it improved the entire time. It had a fabulous nose of raspberry, sandalwood, tan spices, and plum.
This was a bit light in the mouth at first but rounded out and became more balanced with time. It had very good length.
This needs 4+ hours of air and had moments when it flirted with 95 points but just couldn’t sustain those heights. Will it improve with more time? It seems possible . (999 views) | | | Tasted by talbot61 on 7/24/2023: Boston Wine & Poker, Lincoln, Mass.: Very dark. A lot of tannin. Serious intensity but no sweetness, with an unexpected edge of grapefruit flavor. This was impressive but not very generous, and I had no idea what it was, even though I would usually expect to be able to identify a Rhys Pinot. (1415 views) | | | Tasted by DougLee on 7/8/2023 & rated 92 points: Darker translucent ruby. Nose of piercing red and black berry, iodine, a bit of orange peel, musky violets, earth. Layers of focused black cherry, raspberry, iron particles, packed earth, and a touch of austere astringency (not a negative) on the intense but lithe palate. Freshening acidity and firm but integrated tannin. Longer finish of bold dark berry, iodine, and iron granules. A beauty of a wine caught in early adolescence. (1143 views) | | | Tasted by jlm on 5/19/2023: I agree with Bravo.Solares, this is drinking very well right now, with fully expressive aromatics and great balance. The fruit is maturing and the acidity is totally integrated and fresh. With air, I found the tannins emerged and made this a touch firm on the back end. I think it's got enough life in it that they'll continue to integrate over the next few years, though they may never completely melt. (1384 views) | | | Tasted by bravo.solares on 4/15/2023 & rated 94 points: This was exceptionally good. One of the best aged CA PNs I have ever had. Audozed in bottle for 2.5 hrs, then drank over 2 more hrs. Some lovely tertiaries have now emerged on the nose - even if, visually, it looks quite young, with barely any bricking. Superb nose. Red cherries, mushroom, Asian spices. With more air contact, it becomes less masculine and muscular, and the upper register starts singing. Palate follows the nose, with very good structure - especially in terms of acidity. I imagine this will keep drinking very well for 4-5more yrs. (1247 views) | | | Tasted by DaleW on 12/21/2022: Still young, some tannin, good acidic balance, black cherry and rose petals, brambly, no cherry cola in sight. Could use a bit more time but I enjoy. B+ (1787 views) | | | Tasted by Smooth Jazz on 11/22/2022 & rated 94 points: I’ve previously not been a fan of Rhys Pinots - finding many of the wines to be quite reticent. Gorgeous nose and kaleidoscopic on the palate with mouth watering red fruits with almost a eucalyptus undertone. Lacks a bit of mid-palate depth to be truly world-class - but now I am nit-picking. Fun wine. (1580 views) | | | Tasted by James Kim on 10/28/2022 & rated 92 points: Stood up for about 1 week. Decanted off fine sediment for 1.5h then back into bottle to restaurant. Note is about 3.5h after decant. Nice aromas of green stems, cherry fruit, earth, bark and nice minerals. Palate with lovely cherry fruit, some stems, minerals, and a bit of bark and leather. Full bodied with nice acids and medium tannins. The minerals really stood out on the palate and the use of stems is evident - may jut out just a bit now. I think there is still room for improvement with hopefully, greater integration and balance of the palate. (1646 views) | | | Tasted by fclarity on 10/17/2022 & rated 90 points: This was a bit reduced upon first opening. It developed reasonably well with a few hours of air but was never great. It appears to be at peak. (1799 views) | | | Tasted by sdr on 8/16/2022 & rated 91 points: A good example of a successful California Pinot Noir at peak - and its limitations. Nicely sappy and intense, although maybe a bit too tart. Juicy, fruity blackberry and raspberry flavors. Yet ultimately fairly simple and not all that interesting. Delightful for casual drinking with the right food, not for contemplation. (1939 views) | | | Tasted by dougie on 7/24/2022 & rated 94 points: Same as two years ago. Drinking nicely with decant. No hurry st all. Nice to see Rhys hitting it out of the park. (1595 views) | | | Tasted by xwine on 1/29/2022: Wow, this is still pretty tightly wound up. Medium dark fruit, some spice, lovely texture. This still needs time. Seems like I shouldn't open another bottle for four or five years. (2431 views) | | | Tasted by Tree512 on 11/28/2021 & rated 94 points: Finally ready to drink! Full fruit without being rich, deep without tannins poking through, good balance, perfect match with a roasted chicken. Long, complex and thoroughly enjoyable. (2435 views) | | | Tasted by Rieslingfan on 11/21/2021: I opened a bottle of this wine back in February, and while it was developing it was still a bit of a brute. This bottle decided to go in a completely different direction, at least so far. On opening it was a rose garden in the middle of a mossy wood. The fruit didn’t even show up on the nose. It showed up on the palate, all dark and stormy, and the roses had thorns, as the tannins clamped down on the mid-palate.
Another 30 minutes of air and the fruit gets fresher/brighter. Tannins remain firm, but it’s a better overall balance. 90 minutes after opening I wish I had waited to open this bottle. It’s on a good trajectory. At least I have one more…somewhere. (2693 views) | | | Tasted by gharter on 11/18/2021 & rated 93 points: Rhys wines require patience. This has finally really hit its stride. PnP. Very aromatic showing floral, spice and red fruit aromas. Layers of flavor with tart cherry, red raspberry, currant, spice, earthiness, and pepper that lead to a long smooth finish. Great balance and good acidity. My last bottle, but will probably continue to improve. (2321 views) | | | Tasted by DaleW on 10/23/2021: Much more complete than others, brambly fruit with forest floor and coffee, good acids, still some tannic structure, no hurry here, B+/A- (2327 views) | | | Tasted by pjhr on 10/13/2021 & rated 93 points: Delicious black berry, minerals, and earthy notes on the nose and smooth palate with refreshing acidity and tannins on the moderate long finish. (2118 views) | | | Tasted by NarunP on 8/8/2021 & rated 91 points: 100% Pinot Noir
Brownish garnet, transparent rim, opaque core. Definitely showed signs of time.
The aromas displays a complex notes of dark cherry, coca leaf, wood spices, violet and potpourri.
Soft and well integrated mouthfeel. Some traces of tannin, medium plus acidity, dry, medium body. The fruit profile is of typical Pinot characters: cherry, raspberry, and cranberry. After an hour, the earthiness started to come through. Definitely forest floor and fungi. Finish is high toned with a decent length.
This Pinot is on the elegant side and after almost 13 years, ready for business. It does not show as much complexity as a 1er or grand cru burgundy but can definitely compete with any new world Pinot. Drink now or should hold for another 2-3 years. 91. (2141 views) | | | Tasted by drmarclevine on 5/23/2021 & rated 95 points: Significantly better than the bottle we had several months ago. This was a jaw-dropper. Raspberries, wet leaves and damp soil evident immediately on the nose. Raspberry cough drop with light tobacco notes and more turned soil in the mouth. Still retains some tannic prickle but that only serves to complement the minerality. Fresh, focused, and layered but somehow still light on its feet. Best PN I've had in some time. This can go for another half-decade but really no reason to wait. Stood-up beautifully to beef tenderloin with a lemon/thyme compound butter. Bravo! (2190 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2010, Issue #40
(Rhys Vineyards Pinot Noir - Alpine Vineyard Villages Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2010, Issue #29, In Search of California’s New and Old Schools of Terroir
(Rhys Vineyards “Alpine Vineyard” Pinot Noir (Santa Cruz Mountains)) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2010, IWC Issue #150
(Rhys Vineyards Pinot Noir Alpine Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/19/2012)
(Rhys Pinot Noir Alpine Vineyard) Group's #2, #5 for me, 38 pts - dark ruby color with slight cloudiness; reticent, tart raspberry, sous bois, berry syrup nose; tight, tart cherry, mineral, tart berry palate with a very tart dried cherry core and drying tannins; medium-plus finish 92+ points 92 points | By Richard Jennings
RJonWine.com (1/28/2011)
(Rhys Pinot Noir Alpine Vineyard) Opaque purple red violet color; tar, espresso, smoke, olive, tart black fruit nose; tight, smoke, tart black fruit, tar palate, needs 4-5 years; medium-plus finish 92 points | By Richard Jennings
RJonWine.com (11/6/2010)
(Rhys Pinot Noir Alpine Vineyard) Dark cherry red color; tart cherry, black cherry nose; tasty, tight, tart cherry, black cherry palate with grip and depth; medium-plus finish 92+ pts. 92 points | By Richard Jennings
RJonWine.com (3/13/2010)
(Rhys Pinot Noir Alpine Vineyard) Dark cherry red color; deep tart cherry, floral, blue plum nose; tight, tasty, tart cherry, cherry pie palate with integrated oak; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of Burghound and View From the Cellar and Vinous and RJonWine.com. (manage subscription channels) |
| 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.Alpine Vineyard On weinlage-infoUSAAmerican 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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