or_reporting(E_ERROR | E_PARSE); ?>2014 Rhys Pinot Noir Alpine Vineyard
Vinous
Rhys Vineyards, 2014 Rhys Pinot Noir Alpine Vineyard

95
"The 2014 Pinot Noir Alpine Vineyard bristles with energy. Rose petal, mint, white pepper and blood orange give the Alpine its super-appealing aromatic upper register, but there is plenty of depth lurking beneath. Here the flavors are bright and nicely focused, while the richness of the vintage is mostly felt in the dense, potent finish."
–Jul-16
Wine Advocate
Rhys Vineyards, 2014 Rhys Pinot Noir Alpine Vineyard

94
"Another complete, broad and layered red that delivers on all accounts, the 2014 Pinot Noir Alpine Vineyard reveals a healthy ruby color as well as a darker core of red and black raspberry fruits, peppery spice and forest floor in its medium to full-bodied, balanced personality. I love its mid-palate, and while it certainly offers pleasure today, it should be at its best from 2019-2029."
–Oct-16

Rhys Vineyards, 2014 Rhys Pinot Noir Alpine Vineyard

LOGIN
To activate the Trade Zone, please login here.
CUST or REP ID
PASSWORD

Register
Forgot Password?
WINE
2014 Rhys Pinot Noir Alpine Vineyard
Rhys Vineyards

VINEYARD: From its steep and rocky perch, Alpine Vineyard gazes at the Pacific Ocean 10 miles in the distance at an Elevation of 1230-1400ft. The chalky Purisima Formation soils are shallow and rocky while the slopes can range up to 40%. The altitude and proximity to the ocean contribute to a very cool climate, but unlike most of California’s cool and foggy sites Alpine has little wind. This unique combination of climate and soil produces wines that do not taste like any other Pinot Noir or Chardonnay in the world.

VINIFICATION: No crushing even for de-stemmed lots. One or two ton fermenters, mix of oak and steel - cold soak at 50 degrees F for five days, gradually ramp up of temp, mid-70’s F ferment temp, peaks at 85-88 degrees F - All foot trodden, twice a day down to 5 Brix and then once a day to dryness.

AGING: Goes dry on skins after 10-14 days, pressed off into barrel with lees, on gross lees for 12 months - rack off lees in tank to put blends together, when blends are assembled, back to barrel, then bottled after 17-18 months total elevage.

Reviews: (rollover to view)


Producer Page: Rhys Vineyards