Much more fruit loaded and rounded than the Santa Cruz Mountains release, the 2013 Pinot Noir San Mateo County comes mostly from the Family Farm vineyard, with a touch from Horseshoe. It gives up lots of strawberry, Bing cherry, spice, and floral nuances to go with beautiful fruit and texture on the palate. It's one of the most approachable Pinots in the lineup, but I suspect it will still have another 5-7 years of longevity. (JD)
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. (AG)
The wine is very pretty and stylish, albeit in a bit more fruit-driven style than a typical Rhys pinot noir and suggests a bit of younger vine fruit in the blend. However, the 2013 San Mateo bottling is nicely cool, coming in at a very suave 12.9 percent octane and offering up a complex aromatic blend of cherries, beetroot, gentle notes of woodsmoke, coffee, herb tones and a lovely topnote of roses. On the palate the wine is pure, fullish and silky, with a fine core of fruit, lovely and quite elegant fruit tones, modest tannins and a long, tangy and beautifully balanced finish. This is really a lovely bottle in the 2013 vintage, with plenty of fruit complexity and a very seamless style. (Drink between 2015-2030)
A cool, restrained and elegant if all but mute nose only grudgingly reveals pretty and notably airy aromas of red currant and cherry scents. There is good vibrancy to the delicious and caressing middle weight flavors that are lush and generous yet manage to retain good focus on the clean, dry and polished finale. This is not super complex at present but I very much like the delivery. Note further that while this could easily be enjoyed now I would be inclined to allow it 3 to 5 years of cellaring first with the goal of allowing more depth to develop. Drink: 2019+
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