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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 55 notes) - hiding notes with no text | | | Tasted by peternelson on 11/23/2018 & rated 92 points: Fantastic, well-balanced, notes of small berries, hint of anise, strawberry, silky and smooth, excellent all around. At Redbird w/family (1355 views) | | | Tasted by dmitchell4 on 6/11/2015 & rated 90 points: Burgundian will not improve fruit beginning to fade. (2468 views) | | | Tasted by DoubleMagnum on 8/4/2013 & rated 91 points: Firebrick red in color with a bit of cloudiness. More cola and spice on the nose this time around. It went well with a seared salmon, buttered grilled corn and chimichurri sauce. Some earthy notes, medium acidity, well rounded on the palate. Tannins are present but not invasive. Solid bottle. VG Effort. (3731 views) | | | Tasted by DoubleMagnum on 4/15/2013 & rated 90 points: Great old world nose, new world palate, good extract and length. Enough substance for further development. (3810 views) | | | Tasted by Deadhead on 1/22/2013 & rated 90 points: Lighter style Pinot. Well balanced. Very good. (3927 views) | | | Tasted by gutt22 on 12/27/2012: 13.9% alcohol. This really surprised me. I haven't been as much a fan of the Central Coast blend lately, but this was really showing well. Light cherry color. Pretty nose of black cherry and light spice. In the mouth, smooth and supple, with very pleasant texture and tremendously pure red and black cherry fruit. Lovely. A- (3404 views) | | | Tasted by davidspieker on 5/22/2012 & rated 89 points: Notes from second evening. Slightly cloudy, light ruby color. Funky cherry aroma. Cherry, tea, and light cola flavors with medium body and finish. Nice, simple style. (2561 views) | | | Tasted by tfesmgk on 5/6/2012 & rated 90 points: Very nice, light and fruity but not jammy, good earth. (1472 views) | | | Tasted by dino_mike on 9/26/2011 & rated 87 points: Nice pinot but perhaps just over the hill. Nice fruit after 3 hours. It took that long to balance out the hard structure. Sweet cherry that was balanced with good length after it sat a bit. Pleasant finish and ultimately a classy and elegant bottle though a bit more polish and smoothness would have been desirable and in keeping with style and reputation of WS. (2085 views) | | | Tasted by BailliSacks on 9/18/2010 & rated 90 points: Oh, right. This is what we always liked about WS. Light and balanced, so unlike the too sweet 2007s. So nice. (2602 views) | | | Tasted by toeswest on 7/12/2010 & rated 90 points: The food was:
Tilefish
Shortrib ravioli truffle sauce
Crispy pork milanese
Duck breast with roasted corn papardelle
and the WS pinot pleased everyone after taking about 30 minutes open: 90 89 90 89 89 (2853 views) | | | Tasted by Hbgsurgeon on 7/10/2010 & rated 92 points: Great balence. Drank on my birthday. Bob's the man. (2914 views) | | | Tasted by vanpe003 on 6/24/2010 & rated 90 points: No detailed notes. Solid wine that drinks well now. (2829 views) | | | Tasted by dougie on 5/12/2010 & rated 88 points: Waited for it to explode, but it never made it to excellent. Very good wine. (2935 views) | | | Tasted by scott davis on 4/24/2010 & rated 89 points: Opened, not decanted. Slightly cloudy light purple in the glass. Pleasant but muted aromas of red berry and light funk. Fresh flavors of cherry, strawberry, cola, and black tea, which are crisp and gain weight on the palate. Elegant, with soft tannins on the medium finish. (3067 views) | | | Tasted by windypinot on 3/27/2010 & rated 90 points: Served with tuna tartare at appetizer wine tasting and was even better than the more traditional white match; great fruit-driven pinot offering; not heavy and balanced very well with the food (2942 views) | | | Tasted by Counselor Chris on 3/8/2010 & rated 91 points: A pleasantly surprising overachiever. This had bright red fruit, nice baking spices and some dried red flowers, finishing with a good cleansing acidity. A balanced and food-friendly wine with a cheerful personality. (3054 views) | | | Tasted by jts_brown on 2/14/2010 & rated 92 points: light color, light mouthfeel but not weak by any means. this was an elegant mouth full of sour cherries and spice. it was great now. Really a fantastically enjoyable wine but I did like it best on night 1. Drink soon. (3152 views) | | | Tasted by FPNova on 12/29/2009 & rated 90 points: Five Pinots: #3. Bright cherry, spice and roses intensely fill your mouth. Perfect acidity leads to a medium long finish. Drinking nicely now. (3651 views) | | | Tasted by tthorn on 5/18/2009 & rated 86 points: Acidic, light bodied, raspberry and sour cherry. Not so exciting. (3696 views) | | | Tasted by TheFoodieTraveler on 2/13/2009 & rated 93 points: This is a great pinot - I wish I bought more. All sour cherry, some earthiness, great finish. After an hour really opened up. (3797 views) | | | Tasted by brettlaurvick on 12/10/2008 & rated 92 points: Had a Michael Mina @ the Bellagio. Awesome bottle of wine and best dinner while in Las Vegas, hands down. This was my first W-S Pinot and it exceeded my expectations. Light body, silky. I didnt want to finish the bottle (4048 views) | | | Tasted by onewineheaven on 11/19/2008 & rated 90 points: A very pretty wine that is drinking well now but should hold for at least two or three years. A lovely raspberry red color refreshes the eye while the almost cool raspberry, cherry-cola flavors refresh the palette even as they engage in a teasing dalliance on your tongue with Jamaican pepper. (3914 views) | | | Tasted by gdm1 on 10/10/2008 & rated 90 points: Nice fruit and drinkable now... will buy again. (3841 views) | | | Tasted by judgepalmer on 10/8/2008 & rated 89 points: glad I opened and well worth drinking now. pure red fruit (mostly raspberry/strawberry for me, but I can see how people get cherry) in a light bodied package with some definite spice and a little cola character. nice. (3864 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #52 (7/15/2008)
(Williams Selyem Pinot Noir Central Coast) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Williams-Selyem Winery Pinot Noir Central Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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