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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 143 notes) - hiding notes with no text | | | Tasted by arthrovine on 6/11/2020: Popped and poured after Death row for weeks. Decanted for an hour. Served in Grassls 1855. Bought on release. Lots of sediment.
Cork fractured and was dry. No seepage. Initial aromas were concerning; macerated dark almost prunes, warm. Its cooked? Palate was sloppy dark berries, although good acidity. No alcohol
After decanting, everything came into balance and revealed a nice balanced coastal pinot on the black cherry spectrum. There are some mild to moderate aged characteristics on the palate and aromas on display after the decant.
A good to very good wine. Not sure the pleasure factor supports 10 plus years of aging effort for this bottle. Yet quite interesting. (1602 views) | | | Tasted by jonleerhp on 11/12/2017 & rated 94 points: PNP and this baby was singing. Raspberry, spice box, pepper and very integrated. Actually had last 1/3 of the bottle the next night and it held up nicely. Good to see this wine hanging so well at age 10. Won’t be waiting long to enjoy the next bottle (2457 views) | | | Tasted by UpfromtheCellar on 11/8/2017 & rated 88 points: Ripe fruit on the nose with a hint of cola. On the palate it was restrained, with more savory and earth. Well balanced. Short finish. (2317 views) | | | Tasted by yatchisin on 3/25/2017 & rated 90 points: Berry, plum, licorice, lingering. Not necessarily as complex as some W-S pinot, but still a tasty pour. (3396 views) | | | Tasted by Sir Long Pour on 10/21/2016 & rated 85 points: This wine fell a bit on its face. Taste was off, thin and a bit burnt. Was cellared in perfect condition, not sure what may have happened. Disappointed. (4221 views) | | | Tasted by Sternmat on 6/26/2016 & rated 92 points: Still going strong. Great light red fruit balanced by acidity (4011 views) | | | Tasted by lebo9968@gmail.com on 4/5/2016 & rated 87 points: Kind of blah. Not much going on upon open. Pretty thin and shallow palate. (3754 views) | | | Tasted by Jahull03 on 9/23/2015: Fine, but not special (4246 views) | | | Tasted by lebo9968@gmail.com on 8/10/2015 & rated 88 points: Pretty purple color. Still tight. Hard to coax a whole lot out of the wine. Consumed over 4 days with consistent notes. (3182 views) | | | Tasted by Buckwheet on 8/6/2015 & rated 90 points: Very nice pinot! Drinking beautifully now. Not terribly complex but very smooth. Paired well with grilled Coho salmon. (2787 views) | | | Tasted by dtirsell on 6/23/2015 & rated 90 points: Slightly Acidic, still plenty of fruit, richer 4 hours later after opening. Some blueberry, cola and a bit of oak/smoke. (2483 views) | | | Tasted by Hbgsurgeon on 6/10/2015 & rated 91 points: Drinking great. Yum! (2280 views) | | | Tasted by kgh on 5/18/2015 & rated 90 points: Better than expected at this age. Red berry, plum, graphite, and spice combine for a very pleasing finish. (1729 views) | | | Tasted by Burgundy Al on 5/16/2015 & rated 88 points: Red berry and cherry aromas and flavors with savory spice and very good balance and persistence. Very enjoyable throughout. (2012 views) | | | Tasted by bhouk on 3/29/2015: Ripe, but not too ripe. Packs a punch, but not hot. Sweet potpourri in the attractive nose. Sweet fruit, with a bit of cola/licorice/sassafras in the mouth. Big, California Pinot, and about as good as it gets in this style. I have gotten away from buying WS Sonoma Coast in the last few years, but will have to reconsider. (1746 views) | | | Tasted by pgb67 on 1/20/2015 & rated 91 points: Thanksgiving 2014: Serving W-S pinots is a Thanksgiving tradition for us and we had another solid showing here – good texture and complexity – profile of cherry, red plum and mushroom. Good acidity and holding up fine while aging, although it certainly seems to be in a prime window now. Not as complex as the W-S SVDs. (2173 views) | | | Tasted by TLR on 12/26/2014 & rated 87 points: Average/a bit empty with high acidity. I think this is in a bad place right now. It had wonderful nose but mid palate it just could not come together it was trying but failed. This is drinking youthful so give it 5 more years at least. (2182 views) | | | Tasted by wondersofwine on 11/23/2014 & rated 88 points: 14% abv. Cork split vertically and I had to filter out cork bits with a tea strainer. I found the nose of this wine more impressive than the taste. I tried the first glass of this side-by-side with the last glass of the Williams Selyem Pinot Noir Russian River Valley from the same vintage. I sensed a family resemblance in the two wines, but, in this vintage at least, I preferred the Russian River Valley blend. The Sonoma Coast Pinot Noir had dark fruit elements and a slightly savory note. It was pleasant with baked chicken thighs and onion in a mushroom sauce. (2108 views) | | | Tasted by Burgundy Al on 11/16/2014 & rated 88 points: Red berry and cherry on nose and palate that I liked a lot. Subtle spice and soft structure. Still fresh, probably best in the next year or two. (2812 views) | | | Tasted by dlduchon on 10/17/2014 & rated 88 points: Nice pinot noir. Holding up well but no reason to age longer. Good balance, restrained fruit, a hint of earthiness. Quite enjoyable. Quite different than the typical fruit forward, juicy wine from WS. (2171 views) | | | Tasted by dlduchon on 8/12/2014 & rated 80 points: Nice basic "pinot". Cola nose. California style pinot with almost no pinot/Burgundian characteristics. Interesting wine for its individuality. Could use a bit more acid to balance the finish. Perhaps lacking structure and earth. (2272 views) | | | Tasted by vanpe003 on 7/20/2014: Decent enough, but a bit monolithic / one-dimensional. A bit heavy handed on the oak for my preferences. I would give this somewhere around 90 points. (2668 views) | | | Tasted by stubbie999 on 7/1/2014: Good and solid, but underwhelming. While a delicious, light and structured Pinot, there's a lack of distinction that I expect from this producer. (2082 views) | | | Tasted by EhrlichDY on 5/30/2014 & rated 90 points: In a good spot right now. Ripe fruit, good balance, a hint of cola, smooth on the palate. Drink now. A reasonable value. (2203 views) | | | Tasted by Burgundy Al on 3/29/2014 & rated 87 points: Lots of red berry aromas and flavors, still very fresh and bright. Modest spice support. Very good fruit throughout, but with a sweetness at finish that didn't thrill me. (2579 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Williams Selyem Producer website2007 Williams Selyem Pinot Noir Sonoma CoastAlcohol: 13.8%
Produced & BottledPinot 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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