External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 33 notes) - hiding notes with no text | | | Tasted by bobdobilina on 1/4/2024 & rated 94 points: From the river block of the Rochioli Vineyard. Last vintage made by Burt Williams. Presumably made at the neighboring Allen Vineyard (also owned by the Rochioli's). A warm sunny vintage. 14.0%ABV. Bottle is in great condition and fill is good.
Clear mid garnet color with a small amount of very fine sediment.
Very present nose, with a wide array of scents, probably best described as potpourri: rose petals, cinnamon, sandalwood, lavendar and rosemary.
Very red fruited on the palate, mostly red cherry, but also raspberry and rhubarb. Fruit has moderate richness and definitely gives off California sunshine.
Palate has medium length and tannins are present but fine grained. Perhaps a touch of heat on the end palate, although balanced with some acid cut.
This really shows no sign of fading, and probably better than my last bottle. (245 views) | | | Tasted by misterstarre on 2/12/2023 & rated 94 points: So good if not simple. This leads with mellowed dark, candied cherry and has a ton of potpurri and rose both in the nose and palate. Even better the second day when some slight volatility resolved. (521 views) | | | Tasted by bobdobilina on 3/5/2020 & rated 92 points: Bright mahogany color.
Savory nose. Sous bois, autumn, cherries. Heady, but just a touch muddled.
On the palate, fresh mint, spice, bing cherries, cola, earth. Nice vinous quality. (1263 views) | | | Tasted by KeithAkers on 1/23/2020 & rated 91 points: Honoring Burt Williams with some old Williams-Selyem (S.K.Y. restaurant, Pilsen, Chicago IL): Nose: The nose is fresh and lively with dark red cherries, raspberries, strawberries, plums, candy notes, spice tones, and violets. This is well balanced and red fruited with the fruit still holding nicely.
Taste: The feel is medium bodied with crisp, medium+ acidity and silky, medium tannins. The structure is principally resolved now but it's still there for a framework. The feel is well balanced and silky with dark red cherries, raspberries, strawberries, plums, candy, and violets.
Overall: This lovely and mature with a lot of freshness to this day. There is good balance, but it lacks some depth and extra levels of complexity past having fresh fruits. (1183 views) | | | Tasted by Blake Brown on 6/30/2017 & rated 95 points: 1997 WILLIAMS SELYEM ROCHIOLI RIVERBLOCK VINEYARD PINOT NOIR- 2 bottles; our first bottle had some VA which fortunately did not dominate and spoil the wine; we drank the bottle and then opened another one to get the true essence of what this is all about; fresh red and black cherry along with some plum and blackberry flavours abound with a touch of spice; it was in perfect balance; one great bottle and one not so great, a rare occasion for me and this wine. (1853 views) | | | Tasted by Blake Brown on 5/31/2017 & rated 86 points: 1997 WILLIAMS SELYEM ROCHIOLI RIVERBLOCK VINEYARD PINOT NOIR- I`ve had so many wonderful bottles of this wine and expected it to be a strong challenge to the 97` Rochioli I paired it with; it was not; although it improved a bit with time, this bottle had suppressed fruit notes and little of the spicy component that has embellished it in other tastings; the absence of the usual rich and vibrant fruit profile suggests to me it may have been corked, a VERY RARE experience with these wines. (1674 views) | | | Tasted by dino_mike on 11/28/2016 & rated 94 points: Drinks fabulously at this age. Stunning dark berry fruit with lots of earthiness, but not dry earth, loamy earth to support the big black cherry and black berry fruit still quite assertive through a medium long finish. The wine is actually full bodied, quite dark but not 'heavy'. I'm sure its been an excellent wine for years now, but this is a nice age to drink it. It might even be better in another year. (1756 views) | | | Tasted by Hebrew Hammer on 6/13/2016 & rated 93 points: - Ruby color. (1368 views) | | | Tasted by Hebrew Hammer on 2/22/2014 & rated 95 points: Epic! Fruit forward. Tastes like a box of cherries (2277 views) | | | Tasted by Hebrew Hammer on 10/19/2013 & rated 94 points: - Brick color. (1885 views) | | | Tasted by ericindc on 3/16/2013 & rated 92 points: Very nice. Still doing great. This got much better over the course of 2 hrs. Recommend open and decant 2 hrs. Nose of black fruits, spice, funk, and dirt, some menthol that blows off after a bit. Pretty big alcohol hit on the nose. Taste was balanced between strong masculine fruit and a delicate elegance. Mixed sweet black and red fruits, earth, mushroom, light herbal note, great mouthfeel, and a long finish, with only a slight alcohol burn.
Really nice and will certainly last past its 20th, possibly even to 2020. (2264 views) | | | Tasted by Burgundy Al on 3/2/2013 & rated 90 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Ripe black fruit aromas and flavors, modest spice. Still showing plenty of good fruit hat hasn't faded but hasn't really picked up the nuance I sometimes find in the best bottles of Williams Selyem at this approximate age. (2872 views) | | | Tasted by gutt22 on 11/19/2010: 14.0% alcohol. A strong showing for this wine. Beautiful red cherry color, with a dusting of bricking at the rim of the glass. Compelling nose of black cherry, red cherry, earth, mushrooms, and flowers. It is an intoxicatingly complex bouquet. In the mouth, refined, balanced, and impeccably elegant, yet packing a strong vibrancy and youthfulness. Velvety mouth feel, which gives the wine a freshness and zing. Retaining good acidity and minerality to brighten up the serious earthy notes, then finishing with a gorgeous, detailed back end. A (2604 views) | | | Tasted by gutt22 on 2/19/2010: Really quite delicious, this seemed youthful and almost closed up still. Black cherry color. Black cherry, spice, and earth on the nose. In the mouth, seems a bit tight. There's generous fruit and spice to it, with a lovely floral and earthy edge, but the wine has a kind of unruly, youthful streak to it, as if it's still a bit untamed. It's balanced and concentrated, but it's like this bottle still needs to harness its power. A- (1818 views) | | | Tasted by M DU VIN on 2/11/2010 & rated 92 points: A wonderful bottle of pinot that is still going strong. Burgundian in its bouquet, it has a very nice nose and nice length. (1979 views) | | | Tasted by petermpls on 2/6/2010 & rated 93 points: Still in its prime! Beautiful floral nose. (1750 views) | | | Tasted by jerhardt on 9/9/2009 & rated 91 points: A solid bottle; relatively elegant and burgundian next to the '98 Rochiolis in the same flight. At its peak, but not fading yet. (1788 views) | | | Tasted by rjonwine@gmail.com on 9/3/2009 & rated 91 points: Burgundy vs. California Chards and Pinot Blindtasting Dinner (The Plumed Horse Restaurant, Saratoga, California): Medium cherry red color with clear meniscus; berry, mint nose, with depth; tart raspberry, cherry, mint palate; medium-plus finish 91+ pts. (group's 2nd WOTF) (2169 views) | | | Tasted by gutt22 on 12/20/2008: 14.0% alcohol. Opened an hour before serving. Remarkably dark red color. No signs of age to it. Beautiful bouquet that is richer than the 1997 Allen we had earlier in the week. Big red and black cherry fruit leads the way on the nose, with enormous complexity behind it. Notes of baking spice, earth, a hint of mushroom, flowers, and minerals. In the mouth, opulent and strikingly youthful, with fresh cherry fruit, wrapped in an elegant robe of spice, earth, and minerals. The acidity is lively, and it gives hints of mushroom and flowers, leading to a long, smooth finish that lets you know this wine has plenty of life left in it. This has much positive development ahead. A (1681 views) | | | Tasted by decaturwinedude on 5/19/2008: CA PINOT IN ATL: Slightest hint of funkiness on the nose. Delicious red fruit framed by nice acidity. Tastes like its five years old. Could drink this all the time and be happy. (2418 views) | | | Tasted by jerhardt on 1/12/2008 & rated 92 points: Light bodied, crystal clear ruby in color. Pure and fine cherry fruit, and drinking young, but well right now. (2014 views) | | | Tasted by DRL01 on 10/21/2007 & rated 93 points: Bought from Winebid and let sit in a Eurocave for 3 weeks. Opened and started pouring within a half hour. The nose was full of complex aromas. On the palate, caramel, vanilla, a touch of spice, and dark chocolate covered cherries. The finish was rich and full of flavor. Age is one of the most important factors that determines a good bottle of wine. (2186 views) | | | Tasted by jerhardt on 9/30/2007 & rated 92 points: At Quattro. The fully saturated cork and signs of seepage had me a bit worried about this one, but like the Olivet Lane if it suffered some heat, it was still showing nicely. I am definitely anxious to try a "pristine" bottle.
Side by side with the '97 WS Olivet Lane. Upon opening, this was the clear winner. Round and relatively soft with deep Russian River cherry flavors. Where this fell behind was in its relative lack of complexity. This is definitely more mature and ready to drink; I will drink over the next 3 years. (2046 views) | | | Tasted by monzell on 9/4/2007 & rated 86 points: 1st night tasted like pure cherry, not much else. Med. body. 2nd night, though well stored, lost a lot. Not much there. (2237 views) | | | Tasted by danstrings on 3/18/2006 & rated 84 points: I was seriously disappointed with this. We had some nice Burgundies open next to it and the Selyem was stinky and dirty next to the Burgs if you'd believe that! Overall, an "over the hill" quality, over ripe, stewed aromas.. a dirty funkiness. Too bad, other Selyems have been nice lately. (2434 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (9/3/2009)
(Williams Selyem Pinot Noir Rochioli Riverblock Vineyard) Medium cherry red color with clear meniscus; berry, mint nose, with depth; tart raspberry, cherry, mint palate; medium-plus finish 91+ pts. (group's 2nd WOTF) 91 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Williams Selyem Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
|
