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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 58 notes) - hiding notes with no text | | | Tasted by MartyL on 4/15/2019 & rated 94 points: This was a true cellaring victory. Perfectly mature. Light red color, edging towards brown with clearing at the rim. Secondary/Tertiary aromas dominate here, tending towards tea/exotic spices/almonds, with a bit of mature sour cherry fruit. Elegant mouthfeel, wonderfully complex. Sorta what you hope for in say a 25-30 year-old Burgundy and more than what one could want from a wine like this. (1021 views) | | | Tasted by espesqpa@gmail.com on 10/11/2015 & rated 96 points: Fully mature, at or near its peak, still good red color at edges, very fruity pleasing aroma, tart cherry like flavor, long finish. Burgundian like, not a fruit bomb. (2301 views) | | | Tasted by bh4buffs on 11/23/2014 & rated 90 points: Rosy garnet color, rich fruity nose. Nice berry fruit and floral notes on the palate leading to a smooth, refined finish. Good compliment to filet, king crab legs, and grilled asparagus. (2477 views) | | | Tasted by grumi62 on 9/30/2014 & rated 89 points: pnp, good. (2488 views) | | | Tasted by garypn on 10/31/2013 & rated 90 points: Nice pinot. Beginning to come apart, but only slightly. I would not hold for any longer. (2858 views) | | | Tasted by windypinot on 8/24/2013 & rated 90 points: Pleasant surprise; still balanced and fruit forward (2419 views) | | | Tasted by toddvh on 5/19/2013 & rated 89 points: Fruity, nice acid, didn't have as much of the secondary characteristics of age as I was expecting, but still nice to drink. It's unlikely this will improve with more age. (1549 views) | | | Tasted by kgmd on 4/13/2012 & rated 88 points: slow to evolve after opening, took about 2 hours to develop a distinct nose which is dry cherry and hint of spices. On the palate, strawberries and dust. Really old to be drinking now, past its prime, which can be detected by the tart finish that just lingers on the palate after the fruit and dust fade. (1928 views) | | | Tasted by Tchelistcheff on 2/27/2012 & rated 91 points: Beautiful wine. Still much to enjoy, though on the downward slope. (1726 views) | | | Tasted by kleinahoe on 1/21/2011 & rated 90 points: Balanced, but startint to lose its oomph. (1913 views) | | | Tasted by Mattkic on 12/26/2010 & rated 82 points: Good - fruity (1826 views) | | | Tasted by WineLover007 on 9/5/2010 & rated 86 points: nose: light plum, cherry, strong but not completely identifiable.
taste: cherry, a light, general, generic fruity taste.
good, not great. since I've drank this twice in a week.....definitely recommend drinking now....
enjoy. (2099 views) | | | Tasted by WineLover007 on 8/29/2010 & rated 84 points: No one smell dominates, it's a mixture. Maybe plum, cherry, cinnamon?
The taste, however, is more direct but, still, a bit indescribable by me. The downside is the taste is not all that interesting, but pleasurable in a light way. Perhaps it's past it's prime...I better drink the remaining bottle I have. (changed score to 84 from 83, on more reflection) (1799 views) | | | Tasted by Colima74 on 2/21/2010 & rated 91 points: Consumed over two days. On day one, this seemed to have picked up weight since the last time I tried it. Red fruit, but tending a bit to the dark side. If I hadn't known, the nose would have made me think RRV. Good acidity though. On day two (or maybe three), much more elegant and leaner, which is how I remember this. Maybe going thru a difficult stage, but this has years left. Drink now, or hold 2-3 years. (1971 views) | | | Tasted by zheem on 10/28/2009: Delicious. I might have guessed RRV because of prominent spice, ripe strawberry and cola. Nice lingering finish. (2066 views) | | | Tasted by davidspieker on 9/21/2009 & rated 87 points: Clear, pale garnet color. Weak aroma of baking spice and cherry. Medium body with lively acidity and subtle flavors of red cherry and spice. Nice lingering finish. Good, but not a knock out. Decent food wine. (2173 views) | | | Tasted by VinVinoWine on 5/9/2009 & rated 86 points: Bright WS fruit, their style is becoming more evident across different price levels. But, this has a tad of a fuzzy finish on the bouquet. Yet others liked it. Medium weight food wine. (2449 views) | | | Tasted by gutt22 on 2/16/2009: 14.1% alcohol. Opened one hour before serving but not decanted. Black cherry color. Gorgeous, spicy bouquet of black cherry, minerals, earth, anise, and baking spice. In the mouth, beautifully balanced, elegant, and packed with flavor. Cherry and raspberry fruit, with a luscious spice backbone that leads to excellent acidity. Long finish. Another 2004 winner from Williams Selyem. I really like how they handled the vintage. A- (2364 views) | | | Tasted by rjonwine@gmail.com on 1/26/2009 & rated 92 points: David Niederauer Monday Wine Dinner - Yquem, Burgundies, SQNs, Massandra (The Plumed Horse Restaurant, Saratoga, California): Light medium cherry red color with pale meniscus; orange and spicy cherry nose; tasty, spicy berry, cherry and orange palate; medium-plus finish (runner up for WOTF) (3903 views) | | | Tasted by Rangstrom on 12/27/2008 & rated 90 points: Time to take a quick peek at the W-S '04s. A lithe and supple wine, exceptionally so for the vintage. Red fruits with a hint of oak on the nose. Light, clear and bright ruby red. A fanfare of cherry, cranberry and raspberry on the tongue. Good balance. The only negative is that it had a tendency to twist sour on the finish. It would be a huge mistake to overlook the W-S blends, especially at the price. (2443 views) | | | Tasted by dino_mike on 10/19/2008 & rated 92 points: Nice nose of cola, cloves and blackberry. Rich full mouthfeel and a long strong and balanced finish. A lot of finess here. Flavors of dark berries and cherry cola with touch of wildness to it. Very nice. Will drink well for 3 years. (2443 views) | | | Tasted by gutt22 on 9/3/2008: 14.1% alcohol. Such a striking contrast when drinking this next to the 1995 Swan. The first thing you notice -- other than the darker, younger color -- was the oak on the nose. The oak blew off with more air, although it remained present throughout the evening. There was a hint of the cherry fruit lingering behind. In the mouth, however, this was a really pleasing wine. The palate was vibrant, packed with black cherry fruit and excellent acidity. Certainly not a tremendously complex wine, but really enjoyable and beautifully made. B+ (2471 views) | | | Tasted by huevosconvino on 8/1/2008: I agree with ruddy's rating; nothing like my last bottle, very simple this time, which is unfortunate. (2517 views) | | | Tasted by MLwine on 7/20/2008 & rated 93 points: Extremely balanced. Fabulous with grilled tuna. Impressive. (2531 views) | | | Tasted by ruddy on 4/6/2008 & rated 89 points: Nicely acidic, simple cherry/cola palate. Nose is barely there, but pleasantly fruity. A solid food wine. (2684 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Williams Selyem Producer website2004 Williams Selyem Pinot Noir Central CoastAlcohol: 14.1%; Grown, produced, and bottled by Williams & SelyemPinot 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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