Home > Good, ModGoodDevelop, Tasting Notes and Wine Reviews > Crushed By Foot: Two Wines From Ryme & Verse

Crushed By Foot: Two Wines From Ryme & Verse


Ryme Cellars was founded by Ryan and Megan Glaab in 2007 followed by the introduction of Verse Wine in 2011. The Ryme wines tend to feature Italian varietals whereas the Verse wines have featured the more popular varietals Chardonnay and Pinot Noir. In exploring these new wines I decided to pick one from each line. I first opened the 2011 Verse, Pinot Noir. At first it was flirting along a style of wine which is, quite honestly, not my favorite. But then on the second night it relaxed and expressed that it should develop into something interesting. My favorite of the pair is the 2011 Ryme, His Vermentino. I had no clue what to expect from a skin-contact Vermentino from California so it was with complete curiosity that I poured my first glass. The skin-contact is certainly exhibited but it is nothing extreme, instead it adds complexity and character. I drank the bottle over a week, one glass at a time. It showed best on the second and third nights with one glass at a time proving to be quite engaging. I am still curious to try more. These wines were purchased directly from Ryme Cellars.


2011 Ryme Cellars, His, Vermentino, Las Brisas Vineyard, Carneros – $32
This wine is 100% Vermentino which was crushed by foot, whole cluster fermented with the skins for two weeks, pressed to barrel then aged for ten months. Alcohol 11.9%. The color was a light+ nutty yellow which was slightly cloudy. The light nose was of rich, honied aromas which took on orange and tropical notes followed by fragrant flowers. In the mouth there was ripe fruit with vibrant acidity before the wine became so smooth and seamless. It left powdery, ripe flavors in the aftertaste. With air it maintained a gentle texture and fine aftertaste but developed hints of stones. Lovely to smell. *** Now – 2015.


2011 Verse Wines, Pinot Noir, Las Brisas Vineyards, Carneros – $28
This wine is 100% Pinot Noir which was mostly destemmed, fermented with indigenous yeasts then aged for 10 months in neutral oak. Alcohol 12.9%. The nose stood out with grapey aromas of red fruit and a little Pilsner. In the mouth the flavors were vibrant art first with tart red fruit on the tongue tip. It was youthful with primary, grapey fruit, yellow citrus notes, crunchy acidity, and some baking spices. It tasted more like a “natural wine” on the first night but that dissipated a bit on the second night as it fleshed out and took on more spices. **(*) 2014-2018.


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  1. May 20, 2013 at 8:01 am

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