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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by bobdobilina on 4/8/2014 & rated 92 points: Chicago Rotating Dinner Series - Williams Selyem 10 Year Retrospective (Perrenial Virant, Chicago): Very medicinal nose – like an old time pharmacy. Chinato/spiced wine character with lots of dried herbs over the dried and cooked red fruits.
Sweet and soft impression on the palate with black fruits, herbal tea and old fashioned cough medicine. This was a controversial wine on the night with some thought it corked or faulty (I had initially considered corked, but thought it not the case once the herbal elements started to shine and with none of the telltale signs of TCA for my palate). The least Pinot like of these wines, but a very unique wine that reminds me of a delicate amaro. As an interesting wine, I really loved this, as a Pinot Noir I could see one being disappointed. 92+ (3115 views) | | | Tasted by jlgnml on 12/17/2013 & rated 82 points: Weak, dense berry smell no depth (2774 views) | | | Tasted by StarM on 9/9/2013 & rated 90 points: A well-aged RRV Pinot. Drank with a pork tenderloin with a tart cherry chipotle glaze. Great pairing.
Despite the age, the color remains true with little if any brickiness. Tart cherry on the nose, with hints of greens (maybe kale? I know, strange . . . ). First glass was very nice, with the rich cherry and cola flavors and a smooth mouthfeel and no evident aggressive tannins. Enough acidity to work well with the pork and au gratin potatoes. Second glass was fading toward the end, but still a very lovely wine.
Not sure how much longer the fruit will hold its prominent position, but quite nice for a 9 year old Pinot. (2870 views) | | | Tasted by gutt22 on 10/29/2011: 14.2% alcohol. Red cherry color with slight bricking at the rim of the glass. Fragrant nose of black cherry, baking spice, and a touch of mushroom. In the mouth, vibrant and quite lovely but lacking the total purity and delineation of the finest Selyem single-vineyard wines. There is a juicy black cherry fruit, floral, spice, and mushrooms notes, and tangy acidity. Finish is somewhat clipped. First vintage for a designate here, and a solid effort. B+/A- (4227 views) | | | Tasted by davidspieker on 8/4/2011 & rated 90 points: Medium to dark red color. Aromas of dark cherry, plum, and spice. Medium to full body with nice balance and lingering finish. Very nice but not much complexity. (4190 views) | | | Tasted by S. Lorin on 5/1/2011 & rated 91 points: Let your WS age, this is a well rounded Pinot defined by soft fruit, nice acidity and elegance (2513 views) | | | Tasted by Edclr on 1/13/2011 & rated 90 points: Maybe my rating is only comparative, but last night opened 04 Peay It had a very stewed character to it, which I have never tasted in a W/S pinot. Saved the rest till tonight. Still stewed, but maybe even more so than last night. So, opened this 04 Bucher to see if this was across the line of W/S 04's. The Bucher was exactly as I would have expected, somewhat lean, nice fruit, decent acidity, nicely balanced, not a blockbuster, but a very nice Ca pinot. So, went back to the Peay - still exactly the same. Same alcohol basically on both, but Sonoma Coast vs RRV. Can that be the difference? Bought both right from the winery. I am ditching the rest of the Peay's to my son...let's see how his palate is. (2307 views) | | | Tasted by dream on 11/16/2010 & rated 84 points: Medium-ruby color. Cherry and plum on the nose along with sweet candy. Has a rather thick texture with nice spicy cherry fruit but the finish is somewhat dry and the wine seems a bit disjointed. I liked this better in its youth. (2353 views) | | | Tasted by Nanda on 8/4/2010 & rated 89 points: Surprisingly big, rich and candied nose. Cherry syrup, canned fruit, cola and spice. Abundant and rich palate is a touch flat. Pure fruit. Sweet and flavorful for sure. But on this night its missing that balance and freshness. (2451 views) | | | Tasted by kleinahoe on 6/5/2010 & rated 91 points: A little lean, some heat on the finish. (2305 views) | | | Tasted by robertparkerII on 4/4/2010 & rated 96 points: Dark red fruits on the nose. Taste black cherry, cola, anise. (2426 views) | | | Tasted by tanglenet on 2/3/2010: Provided by TB for a dinner at Osha in SF. Opened not decanted. Light in color and body with cherry and orange citrus. Very Good (2460 views) | | | Tasted by calnative on 1/18/2010 & rated 91 points: sassafras, a bit of cola, and nice red fruits with good structure, silky in the mouth and a lively fruit filled finish. Very enjoyable. I think it should be consumed now with thisl balance and fruit. (2508 views) | | | Tasted by zheem on 12/30/2009: Delicious, and contrary to some previous reviews, I found this somewhat delicate and light, but very flavorful. (2506 views) | | | Tasted by staglin on 8/11/2009 & rated 93 points: Way too young to drink, but it was our son's wedding celebration so what the heck. Bright cherry flavors, excellent acidity. Powerful nose and great mouth feel. (2826 views) | | | Tasted by kgh on 3/24/2009 & rated 93 points: Dark, full-bodied pinot showing vibrant cherry fruit flavors prominent on the palate. Tannins are soft and well-balanced, finish is long and satisfying. Definitely California-style, but nevertheless was an excellent food wine paired with ravioli/tomato sauce. (2927 views) | | | Tasted by BobS on 3/13/2009 & rated 89 points: Heavy weight Pinot representive of to many CA Pinots. Hot finish (3267 views) | | | Tasted by shaneajohnson on 8/11/2008 & rated 90 points: No formal notes. Really liked this. (3059 views) | | | Tasted by kleinahoe on 6/22/2008 & rated 92 points: Nice structure; a bit subdued. (2932 views) | | | Tasted by cabhunter on 5/10/2008 & rated 90 points: Had the WS Bucher last Sat. night. Was ready to go from the first pour, unlike the Ferrington (took 2-3 hours). Lot's of good stuff going on with the wine - fruit, earth, cola, very smooth and decent finish . However, by far the heaviest WS I have had. I assume this is what they mean when they say "Syrah-like" Pinot. Seems to have the weight to go a few years - hold if you can, but it will still be nice to drink if you can't! (3110 views) | | | Tasted by JoshuaG on 8/31/2007 & rated 88 points: Cherry flavors mostly sour cherry. A little too much acid for my taste. I prefer the more complex, larger William Selyem offerings (3308 views) | | | Tasted by AlexRed on 8/20/2007 & rated 88 points: cherry and spice, a little tarragon, which some may like (others tasting did), but it turned me off a bit. finish was medium short. a very good wine but not one that i will pursue. (3348 views) | | | Tasted by huntly on 7/21/2007 & rated 89 points: dark ruby in color, the wine is very inviting in the glass. cherry, herbs and a hint of mint in the nose are fully delivered on the palate. a bit of a short finish, but fulfulling none the less (3382 views) | | | Tasted by BlumJ on 3/4/2007 & rated 91 points: Providing immense pleasure now. Still a bit cloudy, but I kind of like that. Nose of bright red fruits with an undercurrent of brown sugar. Certainly a decent amount of oak here, but not overbearing. Classic WS silkiness in the mouth--everyone kept saying, "its sooo smooth." Palate had lively red fruits, cola and a hint of pleasant mint. Great freshness and acidity. Fine, well-integrated tannins.
I'm sure this will improve over the next couple of years. At least. (3512 views) | | | Tasted by luko on 11/5/2006: I thot this wine and the Coastlands 2004 were neck and neck at the WS open house for pinots of the day. (3899 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (7/14/2006)
(Williams Selyem, Bucher Vineyard Pinot Noir Russian River Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Williams-Selyem Winery Pinot Noir Bucher Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (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 |
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