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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by Burgnick on 4/8/2022 & rated 91 points: Cherry cola, wild berries, animal, earth and iron on the nose and palate. Like Selyem in this era, palate is very Burgundian with lovely sweetness. The wine is perhaps a bit short on the length compared to the magnificient 95 Allen Vineyard. (781 views) | | | Tasted by John Dunlap on 7/29/2021: Very quick taste. From an impeccable cellar. Some sediment in the bottle. Nice color with a brown edge. Better than the 1988 WS Rochioli. Rose and tea. A tiny bit stewed. A tad short with some acidity. Interesting, but getting old. Not rated. (991 views) | | | Tasted by misterstarre on 8/21/2019 & rated 92 points: Dark red and clear, with little fine sediment. The nose started off a bit musty with red fruit peeking out. The must blew off and the fruit remained. The wine had a taught attack, and it came off as light but structured, not from tannin, but from acid. There's a lot of non-descript red fruit here and a touch of cola. This was fairly straightforward and tasty, but none of the exciting brown spice, red fruit liqueur, or sage notes I get off the better vineyard designate bottlings. Also, this wine disappeared with food, coming off as mute. But the glass I had standing at the stove while cooking and the one I had at the sink while doing dishes were very enjoyable. (1176 views) | | | Tasted by Blake Brown on 5/1/2017 & rated 95 points: 1995 WILLIAMS SELYEM RUSSIAN RIVER VALLEY PINOT NOIR- consistently delivering fresh, spicy strawberry, red raspberry and red cherry notes, this bottle satisfied as all before it have; still youthful and so viable, this 22 year old Pinot shines and gives up a bounty of treasures albeit with grace and elegance. Drank with the winemaker, Burt Williams. (2015 views) | | | Tasted by aagrawal on 8/22/2010 & rated 88 points: Suduiraut Vertical: Great spice. Red fruits. Palate is a bit too oxidized. Wine is a bit over the hill. (6003 views) | | | Tasted by rjonwine@gmail.com on 12/22/2009 & rated 91 points: Williams Selyem Pinots '93-'02 Blindtasted (Tom's House, Palo Alto, CA): Group's #2 (my #3) – 43 pts; 2, 2, 4, 0 - light medium red color with clear meniscus; focused tart cherry, cinnamon, black cherry and savory nose; tart cherry, mineral, tart red fruit palate with medium acidity; medium finish (2523 views) | | | Tasted by Mike Burke on 6/27/2009 & rated 85 points: Wine was past its prime. Lost all fruit and was cloudy. (5348 views) | | | Tasted by bsherwin on 3/7/2008: A nice mellow wine, but it seems to have seen better days. There was a soupcon of fruit left on the nose, but it was much more herbal and floral than the underlying red cherries. It showed a little baking spice that you'd expect from Russian River, although it may have been that I was looking for it. The mouthfeel was surprisingly creamy, which belied a nice acidity that showed up on the finish. It all seems a little tired at this point than anything else. Not bad overall, but more of shadow. (5117 views) | | | Tasted by mdefreitas on 1/11/2002 & rated 94 points: Light red in color. A wonderful mature nose of funk, earth, cherry and herbs. A great burst of flavor for such a delicate, light-colored wine. Beautifully complex and layered. this is the real deal. (5107 views) | | | Tasted by mdefreitas on 3/4/2000 & rated 92 points: Light red in color, but a nose and palate intensity that is surprising. Beautiful aromas of red cherries, earth, and typical Russian River Valley spice. Long, spicy finish. Layers of persistent flavors. Excellent. (4162 views) |
| By Richard Jennings
RJonWine.com (12/22/2009)
(Williams Selyem Pinot Noir Russian River Valley) Group's #2 (my #3) – 43 pts; 2, 2, 4, 0 - light medium red color with clear meniscus; focused tart cherry, cinnamon, black cherry and savory nose; tart cherry, mineral, tart red fruit palate with medium acidity; medium finish 91 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| 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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