2006 Rhys Alpine - Any Recent Experiences?

WINE TALK
1

I’m planning to open one of these this weekend, and I’m wondering how I should decant…

The best experience I’ve ever had with Rhys was an 06 Fallstaff when I opened it the day before, took a small sip and then let it slow-ox in the cellar over night. The next day it picked-up a lot of weight and complexity. I’m thinking that I won’t go so extreme with this - maybe just pop it that morning and let it slow-ox till dinner.

Any thoughts or recent experiences?

2

Wetrock brought one to an offline in March. Pretty delicious pinot, clean with great fruit. I think Cris has a tasting note on CT for this.

Just saw the note: 3 hours decant

3

I had this last weekend with copper river salmon and thought it was delicious. No decant. Opened about three hours ahead of dinner and did not recork.

4

Mike,

Definitely decant, slow ox or some other method of getting some air on this. Here’s my TN from 6 weeks ago.

5/23/2009: Decanted two hours. Beautiful dark ruby red. Expressive nose of earth, forest floor, baking spice. Dark fruits, mushrooms and bracing acidity. Enjoyable now with air, cellar time should produce magic.

5

Back in 1Q (was not decanted):

“2006 Rhys Alpine Vineyard PN - Too young, somewhat muted, fruit did not start to shine for a while. When it started to appear, was delicious, deepening cherry. Clearly needs time. IMO, it will become a super pinot.”

6

As per Charlie’s note, the 3 hours decant was followed by another hour or two open…fyi

7

I agree with what has already been said. Here is my note from April


Decanted 1 hour- drank over 3 hrs. This has the nose of a Sonoma coast pinot- pine needles and earthy forest floor. Really showing the whole clusters at this point giving the wine plenty of bite, very dark color and supple red fruits. Needs a couple of years in my opinion to smooth out the rough edges, but should evolve very nicely.

8

Thanks guys! Glad that there are no rumors of the wine shutting-down.

I’ve recently formed the opinion that lighter-styled pinots do better when they are slow-ox’ed - rather than just being decanted. It takes more planning, but I’ve been generally happier with the results when I just pull the cork in the morning and let it sit upright in the cellar 6-8 hours before the meal.

9

I think that’s a good idea, Mike. I usually tell everyone to decant all of our wines, including the Chardonnay, as they all show better with as much air as you can give them. I opened one this weekend for a group about 6 hours in advance. Didn’t decant, but poured a bit off and recorked. It was showing well after the 6 hours.

10

I’ll have the decenter ready for you at the house [tease.gif]

11

Yes, that '06 Alpine was showing nicely, Jeff. I noted that it had a smoother texture and was less tannic on the finish than the '07 - don’t know how much of that is due to the respective vintages vs. the extra year of bottle age.

12

I thought it would already be taken by one of your First Growths! [wink.gif]

13

I’d say both, Ken. The 07’s are more structured to begin with, but the wines really start to shed their baby fat after the first year in bottle. Thanks for coming, BTW, it was good to meet you and everyone else.

14

did faust tell you? damn him [grin.gif]