Intense dark fruit aroma with herbs, earth, licorice and cola around the edges. Mature nose with interesting secondary and tertiary character.
Flavor is spicy with a quick flash of fruit, then the fruit trails off and you’re mostly left with earth and mud. I wish the fruit was more vibrant. This was probably better 5 years ago. Still tasty tho.
Cork was toast, had to bust out the Durand (which hasn’t failed me yet!)
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I am still trying to figure this wine out. 6 purchased from the October 2023 Rhys Vineyards Library Offering. This is my 3rd bottle. My recommendations are to make sure it stands up for at least 24 hours, is poured without sediment, and is left to decant for at least 3 hours. Initial notes on the nose and palate are green and vegetal, and only with the time and air do forest floor, mushroom, and soy notes appear. On the palate it still has plenty of acid, the fruit is dark and brambly, but still missing something? Perhaps it needs more time in bottle or decanter, or more careful pouring. I have 3 more bottles to find out.
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Great wine: beautiful nose and colour. Dark cherries and black fruit; forest floor; tart black fruit. Smooth tannins and very long, complex finish. This was a treat.
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Wow! Love at first sip. Dark cherries, ripe blackberries, pine needles, hints of kumquat, chocolate, and eucalyptus. Felt like I was walking through Portola redwoods. Velvety smooth with just enough tannins to give structure.
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5/4/2024 - Wine_Poobah Likes this wine: 93 Points
Intense dark fruit aroma with herbs, earth, licorice and cola around the edges. Mature nose with interesting secondary and tertiary character.
Flavor is spicy with a quick flash of fruit, then the fruit trails off and you’re mostly left with earth and mud. I wish the fruit was more vibrant. This was probably better 5 years ago. Still tasty tho.
Cork was toast, had to bust out the Durand (which hasn’t failed me yet!)
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3/22/2024 - sm___ Likes this wine:
I am still trying to figure this wine out. 6 purchased from the October 2023 Rhys Vineyards Library Offering. This is my 3rd bottle. My recommendations are to make sure it stands up for at least 24 hours, is poured without sediment, and is left to decant for at least 3 hours. Initial notes on the nose and palate are green and vegetal, and only with the time and air do forest floor, mushroom, and soy notes appear. On the palate it still has plenty of acid, the fruit is dark and brambly, but still missing something? Perhaps it needs more time in bottle or decanter, or more careful pouring. I have 3 more bottles to find out.
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3/1/2024 - Ben Christiansen wrote:
Smells like Syrah of all things, but its definitely labeled Syrah. Rick notes Ruhbarb acid but it certainly smells like Syrah to me.
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12/19/2023 - Kiralux Likes this wine: 91 Points
Great wine: beautiful nose and colour. Dark cherries and black fruit; forest floor; tart black fruit. Smooth tannins and very long, complex finish. This was a treat.
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11/25/2023 - joshdrinkswine2008 wrote: 95 Points
Wow! Love at first sip. Dark cherries, ripe blackberries, pine needles, hints of kumquat, chocolate, and eucalyptus. Felt like I was walking through Portola redwoods. Velvety smooth with just enough tannins to give structure.
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