Rhys Vineyards was founded by Kevin Harvey. Prior to winemaking, he had a stable and successful career at Microsoft. However, after planting his first Pinot Noir vine in the backyard of Santa Cruz Mountains AVA, he decided to embark on a new chapter in life. In 2004, he started his first vintage under the Rhys Vineyards label.
Rhys Vineyards aspires to produce unique and expressive Pinot Noir, Chardonnay, and Syrah in California. With this goal in mind, they selected cool, coastal climate areas with rocky soils to develop a total of seven vineyards. Six of these vineyards are located in the Santa Cruz Mountains, while one is situated in Anderson Valley. Each vineyard possesses distinct soil and terroir characteristics. The Santa Cruz Mountains is one of the best-preserved wine-producing regions in the world, known for producing some of the finest New World wines, including Ridge Monte Bello and Mount Eden Chardonnay, which are inspiring wines. The combination of local climate and geology is also unique. The region is surrounded by two bodies of water—the Pacific Ocean to the west and the San Francisco Bay to the east. This topography creates a cool climate that moderates the heat in the late season, resulting in fully ripened fruit that exhibits remarkable balance and concentration. Anderson Valley extends from southeast to northwest, becoming progressively cooler as it approaches the Pacific Ocean. The geological diversity in this area is rich, including rocky slopes facing southwest that produce richly mineral-driven wines. Rhys Vineyards carefully selects vineyards to highlight the geological diversity and special conditions of the mountainous region. Each vineyard is situated on unique and distinct soil types.
Winemaking at Rhys Vineyards focuses on achieving the following goals: purity, silky texture, and concentration. They practice organic and biodynamic grape cultivation methods, enhancing the flavors and complexity of the fruit while allowing it to grow naturally without interference. The grapes are hand-picked and immediately chilled upon harvest for sorting. Fermentation occurs naturally using the indigenous yeast present on the grapes, rather than added nutrients. The grape's own biodiversity promotes ample natural fermentation capability. Natural fermentation increases complexity and enhances the vineyard's character. All grapes undergo consistent fermentation parameters, peak temperatures, cold soaks, and foot treading, with the resulting differences in the wines dependent on their origin rather than winemaking techniques. No water, clarifiers, or filtration are added throughout the winemaking process, and the wines are aged in oak barrels that have been air-dried for four years, following the Burgundy tradition. This method is costly but the gentle oak influence helps to enhance the fermentation of the grapes, resulting in pure fruit aromas and subtle oak flavors, while preserving the uniqueness of each vineyard as much as possible.
