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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 65 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 7/19/2018 & rated 88 points: Ripe black cherry with sweet spice and hints of cherry cola. Good weight and balance offsets the sweetness nicely. Better now vs when last tasted 5 years ago. Holding up very nicely. (1947 views) | | | Tasted by KenK on 1/6/2018 & rated 88 points: Dark earthy spiced cherry cola aromas. Big, bold, rich, dry, black spice, and roasted cherry. Well extracted and ripe, yet firm with good spice. Bit monotonous and heavy. No longer my preferred style, but good. (1350 views) | | | Tasted by JBVino on 3/19/2017: my new world leaning wife loved this bottle but I the old world thought it had great balance of strong fruit presence but married with solid secondary flavors (more burgundian in nature) and great length.
fun wine. (1890 views) | | | Tasted by lynarthur on 2/14/2017 & rated 94 points: This has aged very well. More of a burgundy taste than you would expect of a RRV Pinot. Tannins have completely smoothed out and just a hint of fruit and acidity left to make for a great wine. (1502 views) | | | Tasted by tomlee on 6/6/2016 & rated 93 points: Ruby red in color. 14.4% ABV. Sublime nose of warm cherry pie, pine needles and forest floor. Elegant, complex and exceptionally well balanced. Flavors of black cherries, cloves, nutmeg and mushrooms. This was always a favorite in the WS lineup and it is unfortunate that the wine is no longer made. In a great spot now. Drink over the next 1-2 years. (2095 views) | | | Tasted by bhouk on 3/13/2016: A winning combination of black raspberries and wet earth. Exudes class. Has aged extremely well and appears to be in excellent position to be enjoyed over the next half-dozen years. (1148 views) | | | Tasted by bobdobilina on 4/8/2014 & rated 92 points: Chicago Rotating Dinner Series - Williams Selyem 10 Year Retrospective (Perrenial Virant, Chicago): Dark Red color, impenetrable at the core.
Rich liquor aromas, with dried herbs, licorice and Chambord.
Very rich on the palate with licorice, sweet caramelized strawberries, plum and winter cranberries. Moves to show savory qualities of forest mushrooms and Chinese five spice on the end palate. Soft tannins, but the power of the wine will probably allow it to keep for a while younger. The RRV flight definitely showed a lot bigger, although not lesser quality than the other flights. (2609 views) | | | Tasted by Burgundy Al on 12/1/2013 & rated 87 points: Nicely mature for an RRV Pinot Noir at close to 10 years old, but a little too ripe and one dimensional, still showing cherry cola hints with heat on finish, albeit with good cherry fruit in front of some earthy hints. (2570 views) | | | Tasted by prosp on 11/3/2013 & rated 87 points: Definitely time to drink up! Losing its bright notes. (2397 views) | | | Tasted by Sennma on 11/2/2013 & rated 86 points: Might be a touch past prime at this point. Tart cherry flavors dominate with a touch of cola in the background. Finishes a little short. Time to drink up if you still got them. (1993 views) | | | Tasted by winemo on 9/1/2013 & rated 89 points: Drink sooner than later. Complexity is disappearing. Highlighted by dried fruit and herbal features. (2018 views) | | | Tasted by Gravity on 5/31/2013 & rated 89 points: Just past its prime... still drinking well but not getting better (1676 views) | | | Tasted by Blake Brown on 5/18/2013 & rated 90 points: no longer available since 2010, this vineyard produced some fine Pinot for WS; I liked this bottle`s mint and briar notes dancing along with lots of concentrated red and blue fruit. (1133 views) | | | Tasted by davidspieker on 3/15/2013 & rated 89 points: Cloudy ruby color. Aromas of dark fruit, must and clove. Dark cherry, earth and clove flavors with medium body and pleasant finish. (1275 views) | | | Tasted by Burgundy Al on 2/26/2013 & rated 86 points: Very ripe black and blue fruit aromas with some sweet spice. Similarly lush and concentrated on palate with a sweet sense that hasn't really evolved in an interesting direction. A good degree of cola character clearly comes through. Not nearly as enjoyable as I recall from when tried shortly after release. Slightly flawed bottle? (1701 views) | | | Tasted by bh4buffs on 12/4/2012 & rated 90 points: Black currant fruit w/ cherry cola notes. Elegant texture and smooth finish. Still plenty of age left. Paired nicely w/ King Crab Mac & Cheese and roasted brussel sprouts. (1194 views) | | | Tasted by bhouk on 3/11/2012: Really liked this wine. I am not a big fan of the '03 Flax, too hot and stewed; this is, for me, a much better expression of what this vineyard has to offer. It is tight, focused, balanced and complex. The fruit, minerality and earthiness work in harmony. It is both lively and deep. (1658 views) | | | Tasted by UpfromtheCellar on 11/17/2011 & rated 87 points: Dark, plum notes on the nose followed by a bitter (almost sour) taste of fruit and granite and wood. Tough love here, I really wonder if it's ever going to be anything more than a woody, mineral focused Pinot. Very focused but just a touch too lean to be enjoyable. Either starting to fall apart or entering into a "dumb" phase. Not sure I want to stick around and find out... (1998 views) | | | Tasted by dino_mike on 3/3/2011 & rated 84 points: Great color: raspberry and dark reds, medium fragrance with a hint of orange peel and stronger clove and spicy cola. Decent mouthfeel but just slightly out of balance. Maybe it's the alcohol or the subdued fruit that makes it a fairly abrupt and slightly hard finish. Still there's much to like in spite of that hard finish. Dry, light cherry fruit. As it opens up, unfortunately, the fruit doesn't develop much more but the dry tannins become more prominent. After 3 hours it became dryer but the fruit softened and the finish lengthened. I'd say the wine can't improve so enjoy it now with food. (2458 views) | | | Tasted by jcuenco on 2/11/2011 & rated 88 points: Bright cherry fruit, herbs, almost cola like. Tartness on the finish. Has obvious heat on the palate. The alcohol is pretty strong. Not a delicate or finesse wine. More of a hit you over the head style. (2627 views) | | | Tasted by MVisse on 1/3/2011 & rated 93 points: Wonderful wine, full body Pinot, cherry flavors, great with the crown pork roast for Christmas dinner. (2518 views) | | | Tasted by Michael K. on 12/31/2010 & rated 93 points: Drank this with my wife for our NYE dinner. I was amazed when I first tasted this: I expect masculinity from the Flax vineyard - strong, dark fruit; tight tannin; rich earth and wood. Those weren't absent, per se, but they weren't at the foreground. Rather, this wine was expressing itself in a decidedly feminine way. I'm not terribly familiar with Burgundies, so I won't speak to the old world/new world dynamic, but I will say that this a beautifully delicate - but still full-flavored - version of a Russian River Pinot. I'd say that this wine is drinking PERFECTLY right now, at its absolute apex. The tannins still possess structure, but they're neatly woven into the fabric of the wine itself at this point, perfectly incorporated. Cherry cola flavors abound, cedar on the nose, long finish that maintains its complexity until it fades away. I say: open this now. Or wait (maybe) a year. But this wine is drinking beautifully right now and would be a perfect addition to, e.g., an Easter lamb or a Burns Supper. (2527 views) | | | Tasted by decaturwinedude on 8/27/2010 flawed bottle: More than slightly corked, and enough to crap on my duck dish. Bummer (2828 views) | | | Tasted by kleinahoe on 7/31/2010 & rated 91 points: A little smoky, not exceptiional. (2786 views) | | | Tasted by rjonwine@gmail.com on 4/4/2010 & rated 91 points: Medium cherry red color with clear meniscus; rich raspberry, cherry nose; cherry, raspberry, berry, vanilla, brown sugar palate; medium-plus finish (2662 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Williams-Selyem Pinot Noir Flax Vineyard Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Williams-Selyem Winery Pinot Noir Flax Vineyard Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/4/2010)
(Williams Selyem Pinot Noir Flax Vineyard) Medium cherry red color with clear meniscus; rich raspberry, cherry nose; cherry, raspberry, berry, vanilla, brown sugar palate; medium-plus finish 91 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and 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.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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