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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 69 notes) - hiding notes with no text | | | Tasted by Schwarzer Hund on 7/31/2022: Medium red color, mixed berry nose expanding with time, ripe mixed berry (mostly cherry) fruit, a it sweet, very smooth with a medium length sweet fruit finish. Actually a tasty wine with king salmon. We will drink our remaining bottles over the next 2-3 years. (612 views) | | | Tasted by John Dunlap on 7/16/2022: A quick taste from a 750ml. Good fill and intact cork. A nice wine with delicate flavors, but drink up. This is an example of how Williams Selyem's blends can age nicely beyond five to seven years. Of course there are contributing factors such as vintage, bottle size, and of course storage. (721 views) | | | Tasted by MK9786 on 11/8/2021 & rated 92 points: Still tasting fresh. (748 views) | | | Tasted by Burgundy Al on 10/13/2015 & rated 86 points: Nice red berry throughout, still fresh. Some nice baking spice, but overall slightly too sweet for my preference. Bought from WS at release. (2975 views) | | | Tasted by Barry Notes on 11/9/2014 & rated 92 points: P/w 1 hour decant. Good cork. Clear, purple w/brown tint, some bottom sediment. Very nice, big Pinot nose. Well integrated, perfectly balanced wine in ideal drinking window. Not too ripe with good acid. Big and rich with nothing off. Just as good after 12 hours with same flavor intensity. Still got lots of time left but why wait. Nothing off, D/J (2804 views) | | | Tasted by astrauss on 10/10/2013 & rated 89 points: Initial nose of strawberry which over time evolved to add some root beer aromas and allspice. Hazy lighter red color to the eye. Nice sweet berries on the palate. Nice wine. Served with grilled pizza. (2946 views) | | | Tasted by Barry Notes on 8/26/2013 & rated 92 points: PnP w/15 min decant. Very slight fine haze, med ruby color, nice legs. Proper clean/big nose. Med body/finish, good integration/balance, nice acid/soft tannin. Not over the top extraction w/correct Pinot flavor profile. Good juice in prime drinking window. Nothing off, $49. Should hold for another few years yet but why wait. (3097 views) | | | Tasted by mnewzs on 8/16/2013 & rated 92 points: Nicely balanced, I like the fruit (2718 views) | | | Tasted by Barry Notes on 7/29/2013 & rated 91 points: PnP w/10 min glass time. Clear, med purple/red color. Med nose. This RR was very nice. I like 05 Pinots, they are rich/bold. Nice balance, big, proper Pinot flavors. Decent finish. Good drinking window. Nothing off. (1599 views) | | | Tasted by bhouk on 2/5/2013: Very enjoyable for its silky texture; overtly sweet, but balanced out by a light to moderate earthiness. What I sometimes don't like in WS Pinots is pronounced cola/sassafras, present a couple of years ago in this wine is no longer at all in evidence here. A good example of this style of Pinot, and a wine that definitely improved and integrated with medium-term bottle age. (1515 views) | | | Tasted by Sir Lloyd on 11/17/2011 & rated 90 points: Drinking well. Definitely at it's prime. Cherry cola on the palate. Light and not much complexity. Very enjoyable to drink with my favorite Pinot noir cheese...port salute. (1633 views) | | | Tasted by gutt22 on 10/1/2011: 13.8% alcohol. This has hit its peak, and it's absolutely beautiful. Very light red cherry color. On the nose, bursting with red cherry, spice, floral, and mushroom notes. In the mouth, a vibrant, balanced wine that showcases the best of red cherry from the Russian River, along with tea and floral notes that are bolstered by earthy spice. Still a nice acidic kick. Strong finish. Just delightful. A- (1538 views) | | | Tasted by windypinot on 9/16/2011 & rated 87 points: Nothing distinctive; popped and poured; subtle, medium body effort (1595 views) | | | Tasted by lynarthur on 8/19/2011 & rated 90 points: Still drinking well - similar to last bottle. (1617 views) | | | Tasted by AccaDacca on 5/30/2011 & rated 89 points: Cherry, cherry, cherry. Solid depth, with solid finish and fruit comes through nicely. (1556 views) | | | Tasted by plitton on 2/2/2011 & rated 89 points: PnP. This is a very good wine but singular dimensioned. Light RRV color and body with a hint of baking spices. I'll update this if a little air softens the palate. (1908 views) | | | Tasted by Texas Jerky on 6/25/2010 & rated 88 points: Color: clear light garnet center, with lightening to rose at the edges. Even a clear outer ring. Nose: after initial blast of cherry, showed good earth notes, leaves, with cola coming out after about 30 minutes. On the palate, big dark fruits, cherries, some tart plum, with good balance and depth. The long finish offers up cola to follow up the early fruit impression. (2109 views) | | | Tasted by bhouk on 5/30/2010: Medium-weight, precisely flavored (with a prominent sassafras component), a lot to like here. I'm not sure that additional time will knit together the already enjoyable flavors, but only that integration is lacking from making this wine all it could be. There is a real danger in extended aging here, it seems to me. Worth another year or two in the cellar before popping last cork; downside seems larger than upside for waiting any longer than that. (2175 views) | | | Tasted by vanpe003 on 5/27/2010 & rated 91 points: A great wine that seems to be drinking in its prime. Much more nuanced, balanced and light on its feet than the '05 Jayson also opened. (2255 views) | | | Tasted by treaganjr on 1/25/2010 & rated 90 points: This was story-book William's Selyem. Guests for dinner compared it very favorably with some of the top Burgundian wines from France. The wine had a bright medium intensity garnet ruby color in the glass. On the nose it was classic "Bill and the same for the flavors. Lots of cherry, some spice and earth...all at just the right intensity. The wine was medium weight and elegant. (2551 views) | | | Tasted by wineshaman on 12/27/2009 & rated 89 points: Popped and poured, sweet candied red fruit in the nose, with a hint of floral spice. Red plum, cherry and vanilla on the palate that turns a little sour on the finish. A little thin and underwhelming but still tasty. Based on this bottle, I would drink sooner than latter. (2432 views) | | | Tasted by gutt22 on 11/15/2009: 13.8% alcohol. Light cherry color. Beautiful nose of red cherry, black cherry, a bit of spice, and a distinct floral note. In the mouth, elegant and with great balance. Full of fruit, with good layers of floral and mineral complexity. Gentle but necessary acidity. Long finish. Delightful and retaining plenty of life for a few more years. A- (2772 views) | | | Tasted by kleinahoe on 11/5/2009 & rated 92 points: Big, full of fruit, nice structure (2750 views) | | | Tasted by plitton on 10/14/2009 & rated 87 points: Unmistakably California Pinot but it's too harsh on the palate and finishes too alcoholy. Not going to get any better. (3048 views) | | | Tasted by underwds on 8/12/2009 & rated 90 points: Lots of cherry and a bit of strawberry on the nose and front palate. Fades gracefully to some tobacco and tea and finishes with a bit of toast. Nice red color and pleasant mouth feel.
1/21/11 Noted more black fruit in the second bottle. A very nice transfer from fruity front to complex mid-palate to smooth finish. Integration and complexity was good. Would probably notch it up a point or two versus the first rating. (2813 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #47 (6/30/2007)
(Williams Selyem Pinot Noir Twenty-Fifth Anniversary Sonoma County) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Williams-Selyem Winery Pinot Noir Sonoma County) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| Williams Selyem Producer website2005 Williams Selyem Pinot Noir Sonoma CountyAlcohol: 13.8%
CABRAL NOTES FROM MAILER - The fresh aromas of ripe Bing cherries, tasted vanilla beans, wild berry fruit with a hint of smoky bacon, herbs, and rose petal open up immediately in your glass. This medium bodied wine shows true pinot flavors of cherries, raspberry, cola, thyme, violets and roasted vanilla beans. A blend of vineyards primarily from the RRV, the wine finishes clean and long with a sweet note of cherry at the end. A balanced wine to consume while patiently waiting for the vineyard designates to mature.Pinot 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 CountySonoma Coast |
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