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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 99 notes) - hiding notes with no text | | | Tasted by Jdwinedrinker on 3/22/2020: Drinking very nicely. Rich velvety fruit. Not over the hill to my taste. Bought on release (1356 views) | | | Tasted by jdhannah on 3/10/2020: On the down slope but it's still an enjoyable ride. I like past prime but if you don't y b ou won't love, and definitely drink up
Opened a 2007 ws rochioli riverblock last night and was just peak... Difference in intensity and complexity was pretty big (1291 views) | | | Tasted by buckeye76 on 8/25/2019 & rated 94 points: Last opened over ten years ago, and obviously has not lost anything. Still deep in color with cherries, raspberries, licorice, currants, spice, and some earthiness in the nose. The flavor is very much like the nose. Medium to full bodied, nice complexity, and a long finish. Delicious! (1472 views) | | | Tasted by Martysfo on 2/7/2019 & rated 92 points: Who said that CA Pinot noirs can’t age. This one is a wonderful example of a perfectly aged Pinot. Some nice garigue on the nose, cherry and earthy. Long finish with some bracing acidity. Enjoyed this wine with grilled wild king salon. (1542 views) | | | Tasted by Magnolian on 3/23/2018 & rated 93 points: I reviewed this 7+ years ago and at the time it was one the best PNs I had ever tried. If anything I should have graded the 2010 version even higher (95 or 96) as few if any wines I've had since then have surpassed it. The 2018 version hasn't lost much, and it remains a delicious, interesting, and incredibly complex wine. It has has perhaps given up a touch of intensity on the attack (I remember a piercingly strong beam of strawberries) and a touch of acidity. You are lucky if you still own this, but in my judgment it is just a bit past its peak. (1794 views) | | | Tasted by tomlee on 10/2/2016 & rated 94 points: Light crimson in color. Almost translucent. 14.4% ABV. Surreal nose of black cherries, cloves and forest floor. Medium body with tremendous acidity. Structure and power that belies eleven years of bottle age. Pomegranate, cherries, anise and baking spices on the palate. Everything is in the right place with this wine. One of the better Pinot Noir's I have had in recent memory. Drink over the next 2-3 years. (2387 views) | | | Tasted by Burgundy Al on 5/25/2016 & rated 86 points: Great fruit, but too sweet for real Pinot Noir. (2835 views) | | | Tasted by jerhardt on 2/21/2016: Sweet and ripe like the WS pinots of this era. For fans of the style, this should be very attractive. I would prefer a bit more structure, subtlety, and complexity. (2502 views) | | | Tasted by McMalbec on 2/6/2016: Considering the circumstances we encountered at the restaurant we took this bottle to, it would be unfair to score it.
Our server reported that he had a difficult time with the cork (which could be true) but I detected no cord in the wine.
The manager came to our table and said that he had no appropriate glass in which to serve our wine as a bus boy had accidently tipped the rack holding many of their glasses. He offered sparkling wine flutes which did not work. Since service was slow, I ran home to get some legitimate glasses. It took a while for the wine to open up but it was enjoyed. I will score it after we drink our last bottle under more controlled circumstances. (2370 views) | | | Tasted by dmitchell4 on 1/15/2016 & rated 94 points: Burgundian (2233 views) | | | Tasted by wabi47 on 1/5/2016 & rated 92 points: ABV14.4; medium body with nice fruit density; complex mixed red fruit, leaf mold, clean loam, a bit of menthol; in a really good spot right now--enough fruit and now secondary flavors. More savory than sweet, but still with RRV signature. (1509 views) | | | Tasted by RLP805 on 5/31/2014 & rated 92 points: Still has loads of fruit cherries, strawberry and some cola. well balanced maybe a little thin. Drinking well but I would still give it a couple of years. (2622 views) | | | Tasted by gpatramanis on 4/19/2014 & rated 93 points: Berries/cherries, and a touch of cola and earth. Maybe mushrooms? Drinking beautifully. Probably at it's peak now. Outstanding Pinot! (2667 views) | | | Tasted by affordableCollector on 9/19/2013 & rated 90 points: burnt red with orange hints in the color. earth, berry, smoke, cherry, spice, on the nose. vanilla, cherry cola, earth, spicy, on the palate. tart fruits, medium acid, on the finish. (2976 views) | | | Tasted by PDavisMarble on 5/26/2013 & rated 91 points: Bright rose red. Nose of cherries, candied plums, and a hint of strawberries & chocolate. Strong opening notes of cherry cola, chocolate, currants and earth. Finished with toast, strawberries and wet stones. Drinking beautifully. (3058 views) | | | Tasted by davidn on 4/30/2013 & rated 92 points: Nice bright red fruits and a nice slightly sweet finish. Pop & pour. Maybe a couple of years left but I recommend to drink now. (3393 views) | | | Tasted by siloak on 1/22/2013 flawed bottle: Ugh... off bottle?... slighltly raisiny...worse day two.... (2561 views) | | | Tasted by RAMwines on 11/28/2012 & rated 92 points: A big fruity and spicy nose immediately after opening. Lots of berry flavors on the palette. Well Balanced with a nice long finish. Drank with dinner at La Familia Italian Restorante in Reno. Really nice Pinot! (2768 views) | | | Tasted by MichielV on 11/25/2012 & rated 91 points: W mackerel (soy, sherry, vinegar, maple syrup glaze). This was great. Nice color with some age showing. On the nose this was cherry fruit but had so e creme brulee and spice. On palate this is very balanced with lots going on. Very nice finish that keeps going. With air time this only got better altyough the tannins dried out a bit. I'd wait 3-5 yrs for a next try. (2105 views) | | | Tasted by JS199 on 10/31/2012 & rated 93 points: Exactly like previous note. The nose was absolutely ridiculous. Halloween pizza night. (2069 views) | | | Tasted by tfesmgk on 10/28/2012 & rated 93 points: Fantastic, dark, dense, great nose. Even better the next day. (1914 views) | | | Tasted by RAMwines on 10/22/2012 & rated 93 points: Consumed over 2 evenings (Saturday & Monday). Rich color and hints of berries and spices on the nose. Very nice fruit on the palate. but not overly fruit-driven, well balanced acidity. Smoother on the second night. I have a couple more bottles which I won't rush to drink... plenty of time left with this '05 Pinot.
Details: The 52 acre Flax Vineyard, owned by Phil and Toby Flax, was purchased from the actor Fred MacMurray in the late 1970's. It is located in the heart of the Russian River Valley on the hillside above Westside Road adjacent to the famed Allen Vineyard. Of the 52 acre Flax Vineyard, the Williams Selyem Flax is sourced from the Big West block (3.61 acres) and the South Hill block (3.02 Acres) which were both planted in 1996 to a Pommard Pinot Noir selection on 3309C rootstock. (1805 views) | | | Tasted by Edclr on 5/27/2012 & rated 92 points: Drank alongside 06 Serene Bradford. This was more fruit forward, brighter fruit, but nice acidity, well balanced, still lots of time left. Bradford was more dark fruits, and I would not call it a fruit driven wine, and more complex in texture and flavor profile. Both good wines. (2166 views) | | | Tasted by dream on 12/29/2011 & rated 88 points: A little sweet but a nice, delicate pinot with a lovely fairly complex finish. (2752 views) | | | Tasted by vanpe003 on 12/13/2011 & rated 92 points: Pop/pour. Sweet/sour pinot nose. More of the same on a relatively rich palate with a hint of cola resin on the backend. Smooths out, integrates with 30 minutes in the glass and gains a point or two as a result. In a pretty good place for current drinking. (2668 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.Flax VineyardThe Flax Vineyard is located just south of our winemaking facility, in the Russian River Valley. Three blocks totaling 9 acres make up this unique vineyard. Planted in 1996, the UCD4 (Pommard) clonal selection on 3309P rootstock seems to have found a home in the fractured sandstone soils of this region.
Details on weinlagen-infoUSAAmerican 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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