Updated my tasting notes and bumped up 3 points based on a much better experience the second day. Initially very tight and harsh, sour raspberry & dark cherry but not pleasant fruit. Only slightly improving with some air, came across as thin so gave up after one glass. Day 2 the wine became richer, more defined and full bodied, the fruits were more prominent, sweet & juicy. Smooth tannins, just enough herbal & spice qualities to make it interesting. Major transformation. Hope I have better luck with my remaining Williams Selyem, have Central Coast & Russian River Valley.
Thanksgiving 2013 + a couple other parties: I wouldn’t have picked this out as W-S if tasted blind – shows a ripe, K-B style and does it reasonably well, although perhaps too much candy and not enough fruit – flavors and aromas of kirsch, framboise, almond extract and vanilla.
APPEARANCE = Deep black red, bright, purple tint, near opaque, no sediment; 4/4 BOUQUET = Tea, berry, mushroom, fairly tight scents, earth, herb, dark berries; 11/14 TASTE = medium body, crisp, a little sharp, tight, flat, mild fruit, stemmy; 12/18 PREFERENCE = tight, uninspired, a little harsh, stayed this way over several days, never released anything; 0/4
Much better than the last bottle (which I reviewed here). Cherry, baking spices, and a little vanilla-oak remind me of the cherry compote dessert from an old Hungry Man dinner variety. The nose carries a faint woodiness and there is an occasional note of mild camphor that may be the manifestation of some stems and underripe fruit-- but not enough to be a flaw in my estimation, merely a curiosity of character. I am pleased by the manageable 13.9% EtOH; hot pinots really turn me off.
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