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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 150 notes) - hiding notes with no text | | | Tasted by woody0198 on 11/25/2023 & rated 93 points: Spectacular (319 views) | | | Tasted by pdotterw on 11/23/2023 & rated 90 points: Thanksgiving 2023. Still has peppery Russian River Nose but not as fruit forward. Very drinkable and enjoyable. Was stored in the dark, on its side, in a Vinotemp for its entire life. That certainly helped extend its life. (233 views) | | | Tasted by woody0198 on 8/20/2023 & rated 91 points: W Maserati club (326 views) | | | Tasted by 559Cheers on 12/11/2022 & rated 92 points: Raspberries with some blending of cherries. Rosses and violets also on the palette. Cola on the nose with blue flowers. Quite aromatic. Nice acidity. Very nice Williams-Selyem bottle. (731 views) | | | Tasted by mazik on 5/20/2022 & rated 85 points: Over the hill, maybe; I loved it in 2015. But now the cola is overpowering. Gives RRV pn a bad name. (1005 views) | | | Tasted by Sperls on 4/15/2022 & rated 93 points: Expressive cherry and cola nose and fruit, nice mouthfeel and finish, chewy too. Decent acidity. Feels at its peak. (914 views) | | | Tasted by malbrecht on 12/31/2021 & rated 89 points: Expressive nose of cherries and forest scrub. Opens with cherries and a little raspberry, transitioning in the mid-palate to herbal, vanilla, and cola notes. A little odd on the finish and didn't quite live up to the interesting nose on this wine. (1225 views) | | | Tasted by Rhwinetracker on 2/25/2021: Dark cherry, some cinnamon, orange peel. Very little tannin. Medium high acid. Good. (1887 views) | | | Tasted by BGK810 on 2/10/2021 & rated 90 points: Raspberry, strawberry, and cherry red fruits. A little earth, great acidity and a twenty second finish. Williams-selyem wines are excellent and have great longevity. (1703 views) | | | Tasted by wondersofwine on 12/16/2020: Labeled as 14.1% abv. First night I had it with Stouffer's Turkey Tetrazzini. Dark purple color; nearly opaque; displays viscosity. I find the primary scent to be dark plum with a secondary aroma of dark berries. I enjoyed the flavor from the first sip--finding ripe dark plum and plumskin, black currants and possibly blackberries. It is on the ripe side rather than tart and acidic but has a charming aspect. It has a lengthy finish with a little fuzzy tannin on the finish. This wine may be in its prime currently. I have one more bottle and will probably consume it this year. I would rate it 89 or 90 points. (1728 views) | | | Tasted by tfesmgk on 12/5/2020 & rated 93 points: Drinking great. Drank over 2 days and loved it both days. (1580 views) | | | Tasted by schott on 11/14/2020 & rated 91 points: I will be the contrarian relative to recent reviews on this one. I think if this has been stored even reasonably well, it is still an excellent wine. We popped and poured this one - perhaps slightly too cold initially. It is a lighter Pinot - both in color/clarity and in taste. However, it is exceptionally well balanced and very easy drinking - no decant required. Wonderful raspberry and blueberry with a bit of cola. This is drinking very well now and if it has been well cellared, it has some time to go. 91-92 easily. (1439 views) | | | Tasted by Topsoil on 10/10/2020 & rated 90 points: Probably past prime. Needs at least 30 minutes to open up but did not evolve with more time after that. Agree with other recent reviews. (1050 views) | | | Tasted by 4vino on 8/5/2020: Muted/flat 1st day, opened up 3rd day; recommend drinking up (90) (1161 views) | | | Tasted by Cholera on 6/5/2020 & rated 88 points: Prob past prime. Although some may like the Burgundian lack of depth, fruit and terroir. Pretty blasé at this point. Only acerbic, muted cola note on the palate remains. Too bad (1425 views) | | | Tasted by Been There on 4/17/2020 & rated 91 points: Quick notes, given chef-du-soir duties. Clear, dark ruby color with translucence. Moderate nose, floral, high-toned, no evident age. Med+ acidity, with some "freshness" vs overbearing. Youthful medium-bodied palate, with some of that "cola" characteristic of some CA Pinot Noirs. No significant depth, but sufficiently satisfying, able to stand up to rack of lamb with a heavy dose of Basque Piment d'Espelette and fresh rosemary.
Not a profound memorable wine, but a good wine, unscathed by age. There is some Burgundian character, a good trait in my mind. I do not think it will improve, but seems to be in (and not in immediate danger of dropping out of) its drinking window. (1397 views) | | | Tasted by VlgJeff on 1/22/2020 & rated 88 points: PnP. Pretty much the same TN as the previous bottle two months ago. Medium bodied with red fruits, earth, some spice, but with a bit too much of that RRV cola. Probably best to drink up within the year. (1690 views) | | | Tasted by VlgJeff on 11/21/2019 & rated 88 points: PnP. A relatively solid pinot from the broad W-S line up. Medium bodied with red fruits, earth, some spice, but with a bit too much of that RRV cola. (1726 views) | | | Tasted by PinotPaul on 11/18/2019 & rated 92 points: Very nice. (1567 views) | | | Tasted by ajm2573 on 9/26/2019 & rated 85 points: This may be past it’s drink window. Very tart not ripe red fruit. (1740 views) | | | Tasted by JS199 on 9/19/2019 & rated 91 points: Good and predictable. Nice mid week drink. (1431 views) | | | Tasted by wineguy1968 on 12/6/2018 & rated 91 points: This was a little backward and hollow on first opening but with about 30 min of air it’s showing nicely with sappy red fruit earthy notes and spice. Short to medium finish. Solid but far from my favorite WS. (2502 views) | | | Tasted by underwds on 11/23/2018 & rated 88 points: Black cherry and baking spice. Front end was a little bit muddled, and back end was a little short. Nothing bad whatsoever, just nothing stood out. Maybe mentally challenged because of the brightness of the '12 Sonoma Coast and Sonoma County I had yesterday.
11/30/2019 Ditto. Nothing bad, but nothing to really compliment either. Meh. (1985 views) | | | Tasted by levinml on 10/25/2018 & rated 92 points: This is good pinot the way I like it; mostly not too acidic and nice complexity through good initial flavors. Drank well over three nights. Hate to say decent value at $50, but not far off. (2229 views) | | | Tasted by sbajaj10 on 10/14/2018 & rated 90 points: Delicately perfumed, hints of honey & melon (2153 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Williams-Selyem Winery Pinot Noir Russian River Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Williams Selyem Pinot Noir (russian River Valley) Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Williams Selyem Producer website2012 Williams Selyem Pinot Noir Russian River ValleyWinemaker’s Notes
Our 14-year-old Drake Estate Vineyard provides us with the majority of fruit for this flagship blend, which is crafted with primarily Pommard selections and then layered with Heritage clones like Swan, Mt. Eden, Martini and Wente. The nuances of blackberries, ripe cherries, Italian plums, Shitake mushrooms and crème brûlée fill your glass. The opulent and rich tannins are emphasized by the dark berry fruits and complement the lengthy, velvety and unctuous finish. These focused dark fruits and cherry cola flavors truly highlight the unique terrior expressions of the Russian River Valley. Very age worthy.
The Vineyards
The Pinot Noir for this blend was primarily sourced from our Drake Estate Vineyard, our Williams Selyem Estate Vineyard and the Bucher and Bacigalupi Vineyards.
Harvest 2012
Simply put, the 2012 vintage was amazing in many respects. After the cool growing seasons of 2010 and 2011, which resulted in excellent quality but very low yields, Mother Nature was smiling on us in 2012 with superb growing conditions for a bountiful harvest. The exceptional weather during the spring allowed for moderate vegetative growth, superb flowering conditions and an above average fruit set — berries and clusters sized up beyond original expectations. 2012 was a vintage where ripe mature stems, seeds and skin tannins were achieved with harmoniously balanced natural acidity. Enveloped with pure intense aromas, juicy flavors, and rich textures, these structured wines are clearly the result of a truly extraordinary vintage. A vintage like this, where everything comes together perfectly, is rare and will certainly be a vintage to enjoy for many years to come!
Technical Notes
Barrel Description: 40% new, 40% 1 year old, 20% 2 year old
Barrel Aged: 11 months
pH: 3.59
TA: 0.62g/100ml
Alc: 14.1%
Released Spring 2014
$52
Source: Winery web sitePinot 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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