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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 79 notes) - hiding notes with no text | | | Tasted by PRVSips on 5/10/2024 & rated 93 points: Opened with an hour decant. Drank with grilled pork chops and portobellos.
This was wonderful from the first sip. Open and plenty of fruit. OK not the fruit of a Sonoma Pinot but that’s why I buy Rhys.
Struggle to see this getting much better with time. (179 views) | | | Tasted by WoodieBayArea on 3/30/2024 & rated 91 points: this was Ok but given its age it was surprisingly closed (I hope)... not a lot of fruit or secondary flavors and a lot of acidity (which I typically like, if its alongside some palate flavor)... hmmm... maybe should wait another 4-5 years for my next... and I did decant for 3-4 hours, so had some time to open up a bit (446 views) | | | Tasted by jbaron on 1/5/2024 & rated 93 points: Something about the aged, dried forest leafy nature of this wine is very appealing, making it more than it would otherwise seem to be. (743 views) | | | Tasted by mclanew on 12/23/2023 & rated 95 points: Popped and poured. Lovely nose of strawberries and flowers. The wine is medium bodied, balanced with good punch. Cherry, strawberry, herbs, underbrush on the palate. Very good persistence and depth. This can continue to age. Impressive. (660 views) | | | Tasted by joshdrinkswine2008 on 11/25/2023 & rated 92 points: Earthy, forest floor, raspberries, spice. Needed to open a bit (773 views) | | | Tasted by kabert on 5/26/2023 & rated 91 points: Tart red cherry and raspberry that’s beginning to compete with some darker florest floor and spice. Acidity noticeable and helping give it focus. (1130 views) | | | Tasted by jlm on 4/14/2023: Compelling aromatics of raspberry, spice, and stone emerge after just a little bit of air. The palate is light to medium in weight, solky textured, with a snappy acidity giving it nice freshness. The fruit character on the palate is starting to mature, and the tannins are present but completely integrated. Drinking very well and not in any danger of decline, but probably in its peak window now. (981 views) | | | Tasted by jbaron on 1/15/2023 & rated 92 points: Very “nice.” No reason to keep any longer.
Good nose. Light mouth with aged red fruit. Brambly. Slightly tense length that adequately and efficiently reflects the mouth. (1132 views) | | | Tasted by pjhr on 11/30/2022 & rated 93 points: As delicious as the last bottle! (1338 views) | | | Tasted by jjct on 11/14/2022: Very aromatic. Prominent acid and tannins. Lovely red and blue fruit, spice, earth. Mature but nowhere near over the hill. (1520 views) | | | Tasted by pjhr on 7/10/2022 & rated 93 points: Delicious sour red cherry, forest floor, and spice on the nose and palate with savory moderate long finish. Right in my wheelhouse! (1170 views) | | | Tasted by xwine on 6/4/2022: Drinking quite nicely. Some spice and subtle red fruit, well balanced. A tad better then next day. Given some recent notes, I opened this with some trepidation but was pleasantly surprised. Profound? No. Enjoyable? Yes. (1175 views) | | | Tasted by gesusser on 4/9/2022 & rated 90 points: Just ok..thin, some raspberry. Not a good QPR IMO. (1263 views) | | | Tasted by Nutty08 on 12/28/2021 & rated 92 points: Showed well. On the raspberry cranberry end of the fruit spectrum, but starting to show some tertiary notes. Cedar and sandalwood notes on the nose that repeat on the finish. Mid weight and balanced. Just a hint of bitterness on the finish. (1626 views) | | | Tasted by talbot61 on 9/11/2021 & rated 90 points: Ready to drink. Slightly cloudy. Medium body, moderate acidity, low tannin. Cardamom and clove, with raspberry fruitiness -- complex and engaging, but with weak follow-through; a very light aftertaste. (1589 views) | | | Tasted by rc@ughey on 9/6/2021 & rated 89 points: Good but not superb. Not sure there's much more improvement in store. (1493 views) | | | Tasted by coremill on 6/27/2021 & rated 88 points: This is fine enough -- controlled dark cherry fruit, a hint of woodsy spice. The stems have mostly integrated, and this avoids the overt sweetness of some Rhys PNs (maybe that's the vintage). But it does nothing for me. (1529 views) | | | Tasted by pjhr on 6/23/2021 & rated 94 points: Delicious sour red cherry, forest floor, and spice on the nose and layered palate with savory long finish. Drinking beautifully! (1336 views) | | | Tasted by drmarclevine on 1/4/2021 & rated 93 points: Dry and brittle cork which we struggled to remove. Decanted for 90 minutes. Opened slowly but beautifully with aromas of red cherry, cherry bark, cola, and some mushroom-funk. Woodsy red cherry and mild tobacco leaf in the mouth. Mid-palate filled out nicely with aeration. Solid core of red fruit on the attack finishing long, minerally, and clean. More interesting and complex than your typical fruit-forward California Pinot. Successful combination of power and finesse and a lovely drink. (1684 views) | | | Tasted by bullmrkt on 10/24/2020 & rated 93 points: What others describe as spice/tea/smokiness comes across to me as a nice bit of funk, the kind often found in Burgs but also some gamey sauvage, like you’d get from a northern Rhône. The whole clusters at work I surmise. Certainly unique among Cali pinots and even Rhys, and I quite enjoyed it. My first Home Vineyard and I’ll be back for more. (1702 views) | | | Tasted by mmontanile on 8/13/2020 & rated 91 points: Had a bit of smoke when opened which was not not my favorite. Opened up nicely after an hour. Red fruits and spice. Would drink again. (1845 views) | | | Tasted by Matt T on 6/12/2020 & rated 92 points: Interesting profile somewhere between California forward fruit and Oregon dust and structure. Well composed with a medium length finish. Drink with a short decant or hold. (1865 views) | | | Tasted by fredb on 3/14/2020: Medium-dark red color. Nose of cherry, cranberry, and some tea/spice notes. Palate has cranberry and rhubarb fruit character with some black tea and allspice that carries into medium finish. This is fully integrated and head and shoulders above the other 2011 Rhys lineup (have not tried Skyline yet). Drink over the next 3 years. (2099 views) | | | Tasted by norsktorsk on 3/2/2020 & rated 91 points: This needs at least an hour of air (1965 views) | | | Tasted by gharter on 2/18/2020 & rated 90 points: a really nice wine for the vintage. Lighter in body than other years. Red fruit, spice, tobacco. smooth finish. (2107 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Nov/Dec 2022, Issue #102, Recently-Tasted Old School And Neo-Classical American Wines January 2023 (11/1/2022)
(Rhys Vineyards “Home Vineyard” Pinot Noir (San Mateo County)) Login and sign up and see review text. | By Allen Meadows
Burghound, Jan-14, Issue #53
(Rhys Vineyards Pinot Noir - Home Vineyard Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Santa Cruz Mountains: California’s Best Kept Secret (Jul 2013)
(Rhys Pinot Noir Home Vineyard San Mateo County) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2013, Issue #45, Recently Tasted Old School and Neo-Classical American Wines
(Rhys Vineyards “Home Vineyard” Pinot Noir (San Mateo County)) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Rhys Vineyards Pinot Noir Home Vineyard San Mateo County) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Vinous. (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.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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