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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by Burgnick on 7/27/2022 & rated 92 points: Strawberry, caramel, and sweet oak spice. Palate shows dense core fruit with good structure and power. Best to consume after an hour of aeration. (545 views) | | | Tasted by Burgnick on 12/3/2021 & rated 92 points: Strawberry, red cherry and caramel on the nose. Palate is expressive and Burgundian with precise sweetness. The wine is structured. Drinking wonderfully. This is aged William Selyem at its best. 92-93 (515 views) | | | Tasted by Blake Brown on 1/20/2017 & rated 92 points: 1993 WILLIAMS SELYEM OLIVET LANE VINEYARD PINOT NOIR- this vineyard was first planted in 1973-74; the color was a light to medium red and the nose offered very pleasant spicy red and black cherry fruit; again, the WS wines are hallmarked by wonderful mouthfeel and this one followed suit; a very mellow and graceful wine with enough goodness to please. (1237 views) | | | Tasted by Seth Rosenberg on 9/21/2016 & rated 85 points: Was looking forward to this but was disappointed. Very subdued at first, with some time we got vegetal sweet fruit, lots of spice, still subdued though. Big and burly on the palate - a little hot, with dark cherry and heat finish. Nose - 4.5/6, Palate - 4/6, Finish - 3.5/6, Je ne Sais Quoi - 0.5-1/2 = 12.5-13/20. (2002 views) | | | Tasted by jasonh on 12/15/2013 & rated 96 points: Wow. Home run. Drinking perfectly right now. This wine represents what made Williams Selyem great when Burt was making the wines. Pure cherry, California fruit. Not showing any tannins but the acidity is still strong which holds the wine together. Drink now! (2546 views) | | | Tasted by peternelson on 12/15/2013 & rated 93 points: EWG Conrad's: Sweet berry on the nose, sweet spice nuance, nutmeg, cherries; medium light body, elegant, sliky, very little if any tannins left, but great fruit still present; this is not going anywhere soon. Excellent, amazing CA PN at this age. (2347 views) | | | Tasted by La Peste on 10/27/2013 & rated 95 points: Incredible wine. This is drinking beautifully right now. (2363 views) | | | Tasted by GrapesRGreat on 10/11/2013 & rated 94 points: Wonderful wine that was still clear as a bell after a 2 hour decant. Almost perfectly 50-50 between fruit and non-fruit flavors and well balanced. Silky mouthfeel and long finish. Well done! (1711 views) | | | Tasted by DaleW on 10/3/2010: This didn’t have the Burgundian complexity of the 1991 recently tried, but a solid mature CaliPN. B (2299 views) | | | Tasted by gutt22 on 2/19/2010: Very pretty wine here. Brick color. Gorgeously floral nose, with mushrooms, and dried cherry fruit in the background. In the mouth, velvety and light, with terrific balance. The red cherry is surrounded by forest floor and mushroom notes. The acidity is still here, and the finish is gentle. Perhaps lacking some concentration, but this has held up quite well. A- (1689 views) | | | Tasted by elliotgl on 12/6/2007 & rated 90 points: In the glass a light ruby color with the faintest of amber at the edge - The nose is of mushroom,spice and faint red fruits - In the mouth a very different wine - cherry flavors and red fruit dominate with an acidic backbone that gives this wine focus and verve and carries the cherry and spice in a very nice finish - not a complex wine but very satisfying and enjoyable. (1665 views) | | | Tasted by rjonwine@gmail.com on 3/14/2007 & rated 92 points: 10-course Midweek Blowout Wine Dinner (Z-H, Dönnhoff, Deiss, more) (Bodega Bistro, San Francisco, CA): Iodine and tart red fruit on nose and palate; nice medium finish (1582 views) |
| 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.Olivet Lane VineyardPellegrini’s Olivet Lane Vineyard was planted in 1975 to Wente selection on AXR rootstock. The vineyard sits on 65 acres of sloping benchland in the Santa Rosa Plain, in between the warmer Westside Road region and the cooler Green Valley, where warm summer days are moderated by cool breezes and chilly evening temperatures. The combination of low temperatures, regular fog intrusion and well drained loam, clay soils create an excellent environment for growing Chardonnay that develop cool-climate characteristics and impeccable acid at fairly low sugars. The wines from this vineyard simultaneously express power and finesse, and they do so with tremendous balance.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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