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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 17 notes) - hiding notes with no text | | | Tasted by rnellans on 8/12/2021 & rated 92 points: Tasting of '98. '01 and '02 WS Rochioli. These wines all big and ripe compared to a flight of Maume Mazi Chambertin. And stylistically quite different than the Oregon flight. They seem younger than their age. Some funk in the nose. Sweet cherries. Some cola. Lush and nice finish. (646 views) | | | Tasted by Jeremy Holmes on 2/23/2020: A touch of animale funk to the nose along with pine needles. menthol and sweet berry fruits. The palate is sweet, lush and textural, with good volume and freshness and relaxed structural elements. Drinking very nicely. (832 views) | | | Tasted by H2OMansLibrary on 1/27/2017: Drank the same night as the 98 Coastlands. The Rochioli was lacking the acid to continue aging compared to the Coastlands. Still nice, but definitely has seen better years. Drink up. (1399 views) | | | Tasted by docjer on 7/13/2016 & rated 87 points: HOSEA ROSENBERG'S DINNER FOR THE CMF (1570 views) | | | Tasted by H2OMansLibrary on 4/7/2016 & rated 89 points: Dark but slightly faded red color consistent with age. Dried fruit and a bit of cola on the nose. Flavors have been kind of roaming for the past hour, but seem to have settled down with a good amount of fruit, and surprising amounts of acidity and tannin. Not nearly as elegant as the 2000 Mendocino, but still an enjoyable, interesting wine. There's life still left in this one. (1630 views) | | | Tasted by M DU VIN on 7/16/2014 & rated 94 points: A superb bottle of California pinot. While this wine is fully mature, it still has quite a few years of wonderful drinking in front of it. Superb fruit with no signs of fading. (2069 views) | | | Tasted by Hebrew Hammer on 12/19/2013 & rated 96 points: - Garnet color. (1429 views) | | | Tasted by M DU VIN on 7/23/2011 & rated 93 points: A wonderful expression of California pinot noir. Great fruit with nice finish and backbone. (2805 views) | | | Tasted by Ali on 11/6/2009 & rated 92 points: complex, consistent with previous note (2599 views) | | | Tasted by Ali on 2/15/2009 & rated 92 points: Everything has come together, red fruit and cola flavors with nice integration of tannin and acid. (2512 views) | | | Tasted by BradKNYC on 11/11/2008: Sharon Bowman returns to NY with an eclectic mix.: Shows a pretty nose of sweet red cherries, a touch of cola and spice with a hint of green in a pleasant way. Elegant on the palate while maintaining nice fruit levels. Like flavors with no real trace of oak. Very tasty Pinot and drinking well now. A-. (2897 views) | | | Tasted by bsherwin on 4/28/2008: Not the best bottle I've had of this wine, but still very good. It gives a bit of the come hither with earthy raspberries, sassafras and spice and showed a slightly oxidative sweetness that was interesting and uplifting. I still feel this wine lacks a degree of precision and cut, but it still has admirable presence and weight and is a nice complement for the meal. With great proportion to the elements of the wine, a little more age should knit these together better rather than rip it asunder. (2005 views) | | | Tasted by bsherwin on 3/1/2008: The marriage of Williams-Selyem and Rochioli fruit is always going to be a treat. The nose was quietly brooding with an earthy raspberry and tell-tale RRV cola notes and some baking spice. It had a tremendous presence on the palate with juicy, sappy dark red fruit. Still, it lacked a bit of precision and, while the acidity was ample, it still needs a little time to integrate better with the fruit. Given that there was a surprising amount of tannic structure left, I think this actually needs a little time for the fruit to mellow. Who'd've thunk it. (1480 views) | | | Tasted by danstrings on 3/20/2006 & rated 91 points: Dinner at Arcadia San Jose, much much better than the '97 recently had. Very Burgundian nose--almost Maume-like, with big meaty earthy notes. A little sappy and ripe on the palate, giving it away as New World, but real nice. (1952 views) | | | Tasted by sounder66 on 3/12/2006 & rated 92 points: This wine was very different than a 1998 Allen Vineyard pinot I had recently. In the glass, the wine is a deep ruby red with little evidence of its age. The nose was a little closed, but pure russian river baking spice and cola came around with some air. This wine showed much more dark cherry than the light red cherry that the Allen displayed. In the mouth this wine is mouthcoating, pleasing, and still showing a bit of tannin on the finish. Considering the vintage, I am suprised to say you could let this go a few more years without losing anything in drinking pleasure. (1931 views) | | | Tasted by mdefreitas on 5/6/2004 & rated 89 points: Deep nose of dark fruits. Lots of black fruits on the palte. Silky and smooth, yet rather simple. (948 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.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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