San Mateo, Pinot Noir
Rhys Vineyards

San Mateo, Pinot Noir,



Rhys Vineyards, San Mateo, Pinot Noir, 2013

Justerini & Brooks Tasting note
Rhys Vineyards, San Mateo, Pinot Noir, 2013

A blend of fruit from Family Farm and Horseshoe vineyards, displaying fine, high-toned red fruit, orange peel and wild strawberry notes that are presented in a more ethereal package than the AV, with beautiful transparency of flavour and the finest of bones. Coming in at under 13% alcohol, like many of the Rhys wines, this delivers lots of elegant mineral stony character with the delicate fruit flavours. Fleet of foot and ready to drink now or enjoy over the coming 5+ years. Very fine.

Antonio Galloni, Vinous
The 2013 Pinot Noir San Mateo County is bright and decidedly citrus-laced in its profile. Bright red cherry, orange peel, white pepper and savory herbs. The 50% whole clusters add lift, but are also impeccably balanced throughout. With time in the glass, distinctly sweet, kirsch-inflected notes are pushed forward. Delicate and lithe in the glass, the 2013 San Mateo will drink well pretty much upon release. The 2013 is mostly Family Farm with a touch of Horseshoe.
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This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
Rhys Vineyards

Rhys Vineyards

Kevin Harvey’s Rhys Vineyards has built up a near cult like following in just a decade of releases. His bottlings of Pinot Noir, Chardonnay and Syrah from both the Santa Cruz Mountains and now also the Anderson Valley in Mendocino are rightly seen as amongst the very top echelon of wines produced anywhere in the United States.

Everything about these wines speaks of attention to detail and a deep commitment to making great wine. From purchasing uncoopered staves of the finest French oak a full four years prior to cooperage, to the vast underground purpose built winemaking cellar, no detail is left to chance. In the often steep vineyards, vine density is extremely high and as a result farming is entirely manual and very labour intensive. In the winery, vinification is carried out at a micro-level in tiny 4ft square vats: fermentations are native and everything is gravity-fed without pumping, fining or filtration. In essence, the wines are given kid gloves treatment, and then aged in almost neutral French barrels, so better to promote the site specific characters of the vineyards in the portfolio.

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