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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 86 notes) - hiding notes with no text | | | Tasted by Randman0 on 1/25/2023 & rated 93 points: Delicious. Not showing any age at all. (434 views) | | | Tasted by DoubleMagnum on 12/7/2022 & rated 92 points: Medium garnet color. Sweet nose, with notes of cherry, blackberry, strawberry and toast. Medium body, mild tannins and a medium acidity. Much more fruit forward than the Savigny we had next to it. The finish is bright and of mid length. This can still develop with some cellar time. It still feels fresh. A modern expression of Pinot Noir that still manages to retain some elegance. Well made. (554 views) | | | Tasted by slywka7 on 3/28/2020 & rated 94 points: Gave this a quick decant. Aromas of cranberry, dried strawberry, sassafras, mushroom and hint of earth. Flavors of cranberry, strawberry, cherry, clove and cinnamon. Ends with a great finish of 30-35 seconds with strawberry notes. Tasting very young and fresh. Certainly not like an 11 year old California Pinot Noir. (1468 views) | | | Tasted by Cellar Baron on 11/2/2019 & rated 93 points: Wow! (1493 views) | | | Tasted by puppetclause on 7/9/2019: A little Maderized and not nearly as good and soft as the 2010 right next to it. (1857 views) | | | Tasted by vino_per_tutti on 7/5/2019 & rated 87 points: After reading other recent notes, I'm thinking I bought the two worst bottles of the vintage. This one is turned - more like port than a pinot. Lots of overripe heat on the nose; heavy, ponderous black cherry and oak. Have had good success with Flax before, but this wasn't the year for me...Drink up if you're holding! (1378 views) | | | Tasted by JS199 on 6/14/2019 & rated 93 points: Excellent as always. (1340 views) | | | Tasted by DoubleMagnum on 6/13/2019 & rated 93 points: I don't know if there is any bottle variation on this but I found this insanely good. The nose of this wine is intoxicating. Wow... not in a million years I would say this is California pinot from the nose. This smells like Burgundy. Once you taste it though, you see the ripeness of the fruit come through. Not jammy by any means though. It's fairly balanced. Oak is masterfully integrated. The cedar notes along with the red fruit, and the dried fruit, wet leaves, leather saddle, forest floor. wow... such complexity in the glass. The mouthfeel is silky smooth, bright and ripe at the same time. The tannins are fully resolved. The finish is long. Great effort. Lovely wine. It should stay like this for a few year longer. Drink up. (824 views) | | | Tasted by vino_per_tutti on 4/21/2019 & rated 86 points: Was so looking forward to this - Flax is my go-to "value" buy in the W-S line - but this bottle greatly disappointed. Red cherry juice on the nose; thin cherry cola on the palate. Quick, flat finish. Perhaps this was not built to age? Curious to see what other's think. (846 views) | | | Tasted by JS199 on 1/4/2019 & rated 93 points: Similar to previous notes. (955 views) | | | Tasted by goldgarf on 12/22/2018 & rated 84 points: Good but not great. (858 views) | | | Tasted by JS199 on 9/16/2018 & rated 94 points: The star of the night. A deep and rich styled pinot with lovely spice and brown sugar on the finish. Mature and oh so silky. Drinking perfectly now and has some time left, no fading. (1000 views) | | | Tasted by Carl Thoma on 1/10/2018 & rated 92 points: California Pinots are not Burgundy or Oregon pinots. They are closer to a Syrah in that rich, fruit intense. Wine still show excellent fruit and very smooth. It is somewhat one dimensional so I doubt it gets any better. Drink it now. It is probably better by itself as lacks structure and acidity to really pair well with food save steak. 14.5%. (1559 views) | | | Tasted by levinml on 11/20/2017 & rated 93 points: Nice to see consistent notes with my last bottle 3 years ago. I think this is one of the best WS I've had in years. Big nose, nice fruit flavors, balance that lets you allow this to sit in your mouth a long time and long finish. Sorry I don't have more and hope other WS bottlings do as well. (1062 views) | | | Tasted by joraesque on 10/28/2017 & rated 90 points: Started opening up after 60 minutes. (1155 views) | | | Tasted by JS199 on 8/7/2017 & rated 94 points: This was the highlight of the night. Big and generous. Mature. As it got more air, it had a more weightless quality to it. (1234 views) | | | Tasted by retired_and_roving on 6/12/2017: As has been my prior experience with the WS wines, this a very ripe heavily extracted styled pinot. Agree with prior notes on the cherry cola flavors, but would add that it also had some pretty good acidity so did not get gloppy. If this is your style of pinot you will probably like it, but just too generally fruit forward and heavy for my drinking pleasure. Time to sell off or serve my remaining WS at a party. (1307 views) | | | Tasted by Outplaying on 2/4/2017: Silton's note on 5/4/16 describes this well. (1163 views) | | | Tasted by Stumpy on 1/26/2017 & rated 88 points: A nice wine but I would not say light on its feet. Heavier for a WS with darker berry/cola-sequel flavor profile. (1186 views) | | | Tasted by dlduchon on 10/28/2016 & rated 70 points: Overripe, devoid of any Pinot Noir nuances. Tastes like cherry cola, not a fine wine. I am not a RRV hot climate Hot style Pinot fan. From the reviews I am in a distinct minority. (1344 views) | | | Tasted by arthrovine on 9/9/2016 & rated 93 points: Opened my first of these. Initial aromas and flavors are offputtong warm vintaged extracted grape flavors sloppily juxtaposed with mishmashed heat and fleshy mouthfeel.
2 hours later, the wine transformed into a beautiful nuanced expression of RRV Pinot. Lots of baking spice, fall spice, dark red fruit spectrum. Good acidity balanced well with medium body. Gorgeous long finish.
Drink now with decant or hold. Seems like it will go at least 5 more years (1452 views) | | | Tasted by silton on 5/4/2016 & rated 92 points: Fully integrated and in no danger of fading. Will take years to develop any possible tertiary characteristics but I like this in its present condition with the fruit in the foreground with rounded off acids and good power on the nose. 92+ (1489 views) | | | Tasted by DonWinspear on 4/9/2016 & rated 90 points: There is just a hint of brick color in the wine. The nose is moderate; strawberry, some oak, a hint of spice. The palate opens up to reveal cherry, strawberry, pepper, spice. Nicely balanced tannins and acidity. This is a really nice pinot that is just now starting to head down the path that takes it from new to old world. A moderate finish with no bitterness or unevenness. (1237 views) | | | Tasted by SMZ on 1/10/2016 & rated 93 points: Opened up nicely over two hours...velvet smooth (1478 views) | | | Tasted by kkleg on 8/2/2015 & rated 95 points: Nutmeg, cola, earth, and dark fruit on the nose. Palate is wonderfully balanced, with notes of earth and beautiful black cherry. This is in a perfect spot right now. Drink and enjoy. It's fantastic! (1671 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Williams Selyem Pinot Noir Flax Vineyard Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Williams-Selyem Winery Pinot Noir Flax Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Williams Selyem Producer website2009 Williams Selyem Pinot Noir Flax VineyardThe aromas of blackberry, blueberry, plum, cola and mushrooms come to life in the glass. Rich, fat and broad tannins harmonize the focus of berry and spice flavors across the palate. Very classic Flax vintage with better acidity which adds a sophistication and sexiness to the wine. Ageing this wine for 6 or 7 years will only bring into focus the black fruits and spicy flavors that will develop nicely across your palate.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.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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