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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 76 notes) - hiding notes with no text | | | Tasted by Sperls on 7/7/2022 & rated 92 points: Similar notes to last year but just a touch better overall perhaps in terms of everything being well integrated and the sweetness being toned down a bit. Classic cherry, cola fruit, maybe rise hips and a little cinnamon. Starting to show some secondary characteristics too. Last bottle unfortunately. (875 views) | | | Tasted by Sperls on 7/15/2021 & rated 91 points: Drinking well and a bit sweet with nice fruit left and the classic cherry cola/Dr. Pepper overtone. Medium finish. Doesn’t seem in decline but likely doesn’t get much better from here either. (1345 views) | | | Tasted by JRockEsq on 2/6/2021 & rated 91 points: Method: blind; 64 degrees; Grassl Liberte glass
Look: pale ruby; fast, thin legs
Nose: Cola, cherry, bit of pepper and herbs and oak, cinnamon red hots
Palate: black cherry, cola, eel/fish sauce; medium+ finish of herbs, pepper; dry; medium body; medium- tannin; medium acidity
Overall thoughts: Simple, but very tasty wine with decent body and pretty good concentration. It all comes together to make for a great experience. (1543 views) | | | Tasted by davudvl on 1/18/2021 & rated 92 points: Very nice. (1569 views) | | | Tasted by Outplaying on 4/6/2019: Nice nose with intense red berries. Soft and silky with accents of earth and tree bark. A crowd pleaser. (2199 views) | | | Tasted by wineoracle on 1/1/2019 & rated 92 points: Drank at a party and didn't take notes but had a beautiful floral nose with scents of strawberries and cherries. (2021 views) | | | Tasted by Ben F on 11/9/2018 & rated 93 points: Dinner at home, Mill Valley, CA. Bottle purchased on release. From 750ml.
I bought a number of WS wines back in the mid to late 2000's, when I was on the mailing list after an early visit to Healdsburg from NY. The bottles I'd opened in the past couple of years, largely from 2006, hadn't appealed to me as much, which I attributed to changing personal tastes. This was, however, an eye opener, and reminded me why I revisit wines and producers even when I think I've moved on. Beautiful and engagingly perfumed nose of dark red cherry compote and asian spices, with tinge of dark soil minerality. Long finish, complicated with strong floral notes and a judicious touch of RR cola. A pleasure to drink and contemplate. (1957 views) | | | Tasted by jnewman77 on 8/15/2018: This is solid and still tastes relatively young. The nose has lots of sweet red fruits, spice and a hint of wood. The palate is ripe and rich, yet has good acidity and balance. A classic representation of the RRV. (2014 views) | | | Tasted by BGK810 on 1/13/2018 & rated 92 points: Strawberry, raspberry, red fruits. Medium length finish. Very tasty. (1903 views) | | | Tasted by Texas Jerky on 6/16/2017 & rated 91 points: Starting to show secondary character. Deep purple color, nice earthy nose. Silky mouthfeel with flavor depth. Still not delicate, but much improved with 10 years of maturity. (1860 views) | | | Tasted by Cellar Baron on 4/30/2017 & rated 94 points: 94 Day 1 (best-tasting pinot I've had in a while and perhaps my best WS ever. Decided to save some for two days later. Bad call. (1860 views) | | | Tasted by arp46 on 4/21/2017 & rated 92 points: Drank at the Palm and it was delicious with a fabulous nose and notes of raspberries, strawberries and a wonderfully smooth finish. (1719 views) | | | Tasted by gwkozar on 2/17/2017 & rated 91 points: decanted for 30 minutes. served cool. cherry, raspberry, notes of cola, developing secondary flavors. not sweet at all as i tend to pickup from recent WSs. fruit is starting to blend in and not be too bright and overwhelm other flavors. (1675 views) | | | Tasted by Trent Walker on 5/31/2016 & rated 93 points: (From 9.0L) Really fruit forward and primal still. In this format I feel I could have gone another 10 years for this to develop truly nuanced notes Really beautiful layers of lavender and deep cherry with just a baby hint of sweet not damp earth at the edges. Quite spectacular. Only 2 bottles of this made in this format and I envy the holder of the other one. (2262 views) | | | Tasted by jazzop on 8/30/2015 & rated 95 points: Totally evocative of a Gevrey-Chambertin.
Inky purple color, the bottom of the cork looks like it came out of a Syrah bottle. I rarely remark about color because it is irrelevant to flavor, but this one was noteworthy and unusual for a W-S pinot.
Nose: earth, mushrooms, clove, dense black fruit, and something like a cocktail of pastis and birch beer.
Flavor: blackberry cobbler (the fruit, the crust, and the vanilla ice cream in one bite); hints of plum, butterscotch, pepper, and cola. If you told me this was 10% Syrah, I wouldn't dispute it.
Structure: Surprisingly noticeable minerality, smooth & integrated tannins, a little thin near the back end, with a Burgundian dry finish. Did I mention Chambertin? Alcohol and acid are unremarkable background components.
Tasting Conditions: P&P, cellar temp, no food. (2507 views) | | | Tasted by wabi47 on 8/13/2015 & rated 93 points: Big nose of dark cherry, forest floor and spice; full wild berry and dark cherry, clean forest floor, garrigue; good mid palate; maturing nicely with some tertiary flavors, yet still has plenty of life; I have worried about too much oak on earlier bottles of the WS 07s, but this is well balanced. (1976 views) | | | Tasted by atilathehun on 7/25/2015 & rated 90 points: eh...yeah, just eh (2308 views) | | | Tasted by JS199 on 3/15/2015 & rated 91 points: Good but not great. Considering the vintage and the vineyard, this was a disappointment. It came across as hollow compared to other Flax WSs I've had. (2255 views) | | | Tasted by dlduchon on 1/20/2015 & rated 88 points: lighter color. Nice nose but still a hint of fruit punch which is a flaw in my view for a Pinot. Better flavor profile than WS's usual RRV hot style too ripe and extracted Pinot. Short finish, but a balanced one. (1819 views) | | | Tasted by pdadams66 on 11/28/2014 & rated 90 points: Smooth, complex mix of sweet cherries, raspberries and smoke. Good to go right now from a magnum but will last a few more years. (1638 views) | | | Tasted by garetjax_kison on 6/15/2014 & rated 89 points: Popped and poured on Fathers Day prepping dinner. An enjoyable WS Pinot. (2214 views) | | | Tasted by BailliSacks on 4/27/2014: Simpler and less interesting than the Ferrington. Darker, sweeter, with less on the finish. Moxie on the nose. (2558 views) | | | Tasted by rosenst1 on 2/17/2014 & rated 92 points: Popped and poured. Medium ruby; complex nose of forest floor, herbs, and sandalwood. On the palate this was quite smoky initially and this then changed to an herb scented red fruit taste (strawberry), with an intense finish which had well integrated tannins. Seems more Sonoma Coast than RRV, although the structure is also consistent with the vintage. This will go for 3-5 years and may get better, although it drinks very well now. (2366 views) | | | Tasted by TheFoodieTraveler on 1/2/2014 & rated 91 points: well balanced, nice earth and rich cherry (2337 views) | | | Tasted by brujazz on 11/23/2013 & rated 94 points: I'm so sorry to see this wine go. Only because I have no more! This is what top of the line Sonoma Pinot is all about. Perfectly aged, with a complexity from bouquet through finish, of pepper, cinnamon, dried fruit and cherries. Plus, just a wonder accompaniment to a spicy version of Paella! (2244 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(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 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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