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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by Rhone Rick on 8/3/2017 & rated 50 points: Dead. Properly stored but just over the hill. My bad. Lost this one in the shuffle & should have taken it down sooner. (1593 views) | | | Tasted by ilcalmo on 7/7/2017 & rated 91 points: A fine old Cali pinot that resembles a Burgundy in many ways. The fruit is relatively smooth and pure, the spices are correct, and the finish is reasonably long, though the acidity is surprisingly lively. The only thing that might betray this wine's NW origins is a slight cola note. (1595 views) | | | Tasted by joraesque on 12/1/2016 & rated 91 points: Very similar in smell and taste to a Spatburgunder. Notes of petrol, ripe bitter cherries, and anise. Drank great for the first hour. 14.2% ABV. (1800 views) | | | Tasted by DoubleMagnum on 5/6/2016 & rated 94 points: WS ages like Burgundy. So much subtlety and nuance on this 16 year old, it is truly intoxicating. The fruit is still alive and kicking. No over ripeness. Bright acid. Mostly red fruits. Long finish. Great effort. (2136 views) | | | Tasted by Rhone Rick on 4/12/2013 & rated 93 points: Classic William Selyem flavor profile, med-light body but super crisp acid and core of red fruit and must. Great front mid and back palette... beautifully balanced. (3597 views) | | | Tasted by John Dunlap on 2/21/2010 & rated 93 points: Drank this wine with dinner; notes are limited; however, the wine was first rate and deserves recognition on CellarTracker as such.
Bottle resting in cellar since purchase at the winery. Wine in very good shape with excellent ullage. Light sediment, but not decanted. Intact cork. Pinot Noir favors immediately noticeable upon opening, which is generally a harbinger of good thing to follow. Good color and lots of well-integrated fruit and cola flavors in the nose. Palate was very elegant and rich, but not ripe or hot. Refined berry and cola elements; both of which were nicely integrated. Acids and flavors were well-balanced, lovely finish. This wine is at its apex – a joy to drink. Gives credence to the idea that William Selyem Pinot Noirs form good years are wonderful to drink after a decade of cellaring.
Served with polenta topped with wild mushrooms – a perfect match. (3409 views) | | | Tasted by RoccoSydney on 1/31/2010 & rated 95 points: Still with some fruit nose. Brownish color. Super soft yet tobacco finish (3159 views) | | | Tasted by kscopela on 10/26/2009 & rated 88 points: Not my style of pinot but got better as it opened. Earthy Funky old World nose. Slight chemical or Tar smells also. Better than the nose on the palette but still a funkified wine. (3055 views) | | | Tasted by Margauxguy on 8/17/2009 & rated 94 points: sublime, soft and delicious, soft red fruits, cola berry and a touch of spice, last bottle was disappointing, this was great. (2851 views) | | | Tasted by suthersm on 5/6/2009: Wonderful wine and a great reminder of what I've enjoyed about WS. Nose was floral, earthy, and had cranberry/cherry notes. Vibrant fruit that had a "sweetness" without being ripe. Also had some resin and slate notes. Acidity is present and well integrated. Drinking exceptionally well now, but likely to drink well for a couple more years. (1814 views) | | | Tasted by lebo9968@gmail.com on 9/19/2008 & rated 92 points: Very nice wine, drinking in its prime. Light red color. Great nose of cola, forest floor, muted cherry. Pallet similar to nose, but a but short. Not going to get any better. Still very good 2nd day. Actually seemed a bit richer or deeper. Some very strong root beer or cola on the pallet. (1655 views) | | | Tasted by Bushwood on 6/29/2008 & rated 84 points: Upon opening the nose shows brett with some red fruit underneath. The palate is fairly simple, red fruit flavors with a good dose of brett that is backed by spritzy acidity. Not flawed but rater simple. (2076 views) | | | Tasted by winotoo on 5/26/2008 & rated 90 points: No detailed note but holding up well. Nice nose, very smooth. Not going to get any better so I'll drink my other soon. (1787 views) | | | Tasted by monzell on 12/5/2007 & rated 93 points: Initial nose of med. fruit and clear bret. With some time, the bret complexity broadened to a rich, supple, wonderful wine. (2129 views) | | | Tasted by lebo9968@gmail.com on 8/17/2007 & rated 90 points: Medium red color, with a purple tinge. Looks very young - no browning to it at all. Nose of cola, vanilla, and some bright, sweet berry, maybe raspberry. The nose showed lots of potential. Pallet was still mostly mid pallet. Sweet cherry. Pleasant wine. Drank at dinner with Russ. (1896 views) | | | Tasted by monzell on 2/18/2007 & rated 89 points: Medium fulll. Initial clarity and brightness. Cherry and pinot characteristics. Over a few hours, it seemed to grow thicker and less bright -- though still very nice. Served with a rich beef stew. (2351 views) | | | Tasted by lebo9968@gmail.com on 9/28/2006 & rated 88 points: Surprisingly medium to dark red color, with a purple tinge. Looks very young - no browning to it at all. Nose of cola, vanilla, and some bright, sweet berry, maybe raspberry. The nose showed lots of potential. Pallet was a bit disapointing. Rather short. Mostly mid pallet. Sweet cherry. After some air, more bright cherry. Finished bottle next day. It lost the cola and vanilla on the nose, leaving only the berry. Pallet more of a mild cherry or raspberry. Pleasant. (2152 views) |
| 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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