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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 74 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 8/27/2020 & rated 91 points: This wine has aged surprisingly well. The cola cola has subsided and it was actually pretty intense (in a nice way). This is a big C-noir, let there be no mistake - none of the lifting etherial-ness found in more delicate or nuanced expressions - but as a 14 year old "mellowed bruiser" it was very enjoyable. Balanced, nice depth, fragrant finish that stayed with you for a long long while. (1063 views) | | | Tasted by RAMwines on 11/22/2019 & rated 92 points: My last 2006 Williams Selyem Pinot Noir. I miss them already. (1131 views) | | | Tasted by gutt22 on 3/26/2017: 14.3% alcohol. Full cherry color. Very pretty nose of lightly candied cherry fruit. Robust on the palate still, with focused cherry and orange peel notes, strong acidity remains, and a moderate finish. Hasn't shown any flashes of secondary characteristics and maybe won't. Drinking well. A- (2260 views) | | | Tasted by kgh on 10/16/2016 & rated 90 points: This has aged well and is still showing impressive cherry and raspberry fruit, with hints of leather, mushrooms, and minerals. Still holding on, but I would drink soon. (2234 views) | | | Tasted by dream on 7/26/2016 & rated 78 points: This has aged poorly (2489 views) | | | Tasted by dmitchell4 on 6/4/2016 & rated 92 points: Still drinking very well (1698 views) | | | Tasted by dougie on 10/19/2015 & rated 91 points: Bright fruit. (1993 views) | | | Tasted by Hbgsurgeon on 7/10/2015 & rated 91 points: Awesome. Drink up! (1457 views) | | | Tasted by aaronwine on 12/27/2014 & rated 94 points: This bottle was drinking nearly perfect. Decanted for about 30 minutes and then in glass for two hours with some development. Balanced and great fruit and range throughout front mid and finish. Better than other top Pinots I've had including other WS, Sea Smoke and Kosta Browne. Perhaps just a special bottle at its peak - everyone tasting agreed it was exceptional. (1774 views) | | | Tasted by vanpe003 on 2/10/2014 & rated 88 points: Pop/pour. A little booze / raisin on the nose. Full on the palate with nice counterbalancing acidity. Noticeable alcohol, but not "heat". Holding up better than many '06s I've tried from other producers. Nice enough wine, but honestly don't know if I'd pick it out as a pinot blind. Drink now. (2564 views) | | | Tasted by dougie on 1/20/2014 & rated 91 points: Drank at party for niner-Seahawks game. :( (2287 views) | | | Tasted by difran on 11/28/2013 & rated 92 points: Light violet color, sour cherry, a little yeast on the nose. (2103 views) | | | Tasted by t_moderne on 11/10/2013 & rated 93 points: Pop and poured and followed over 2 hours. Beautiful nose of cherries, spice and dried cranberries. There is a richness to the wine, with a slight smoky element, rich and dark with a layer of citrus notes that keeps the wine from becoming overbearing. Just keeps getting better with more time being open.
Re-corked and will check in on this after a day. (2221 views) | | | Tasted by JS199 on 10/19/2013 & rated 92 points: This is drinking very well right now. Light rose red in color. A well made feminine pinot with great balance and incredible presence in the mouth. Not that complex, but light and powerful. It's fun to let it dance around on the palette. 92/93 (1845 views) | | | Tasted by tfesmgk on 10/16/2013 & rated 88 points: A little jammy for a 7 year old PN. Still good, very fruity, nice balance. (1142 views) | | | Tasted by davidspieker on 6/25/2013 & rated 91 points: Dark ruby color. With air - cherry and tea aromas with consistent flavors. Almost like cherry cobbler with good acidity and nice integration of flavors. Lengthy finish. (1402 views) | | | Tasted by underwds on 6/11/2013 & rated 88 points: Cherry and raspberry fruit. A little bit of leather, but not in general not much complexity. Nice finish with food friendly acidity, but no oak or tannin. (1270 views) | | | Tasted by TheFoodieTraveler on 4/30/2013 & rated 88 points: Fruit is beginning to fade, too much acid, just not that interesting. End of the bottle got added to a marinade. (1428 views) | | | Tasted by jhieb on 4/20/2013 & rated 91 points: I tend to like Pinots on the heavier side, and Williams Selyem tends to be on the lighter side. Given that this has had a few years of bottle time, the wine has come around to the fuller side. Tons of fruit, and a nicely balanced wine. I've tried a lot of Pinot Noir from Anderson Valley, and, while not the best, this is very good. (1328 views) | | | Tasted by slywka7 on 4/7/2013 & rated 94 points: Drinking very nicely right now. Fruit is perfectly integrated. Soft mouth feel and pure Pinot fruit. Great bottle of wine. (1462 views) | | | Tasted by Gfritzh on 4/1/2013 & rated 87 points: Starting to fade, drink now. (1377 views) | | | Tasted by suburbanfrog on 2/11/2013 & rated 92 points: This is in a great place right now. Ripe fruit and a nice acid balance. Red fruits galore and a wonderful nose that leaves you in anticipation. I have always loved the MacPhail Ferrington pinots and this one ranks right there with them. (1271 views) | | | Tasted by Wrmcbratney on 2/8/2013: Terrible. Cooked fruit, stewed plums, alcohol, wood. (1095 views) | | | Tasted by 64tracks on 11/14/2012 & rated 91 points: Can really smell the leather up front. Tastes of blackberries and plummy fruits. Nice slight tannins and acidity on finish. (1453 views) | | | Tasted by Stumpy on 8/17/2012 & rated 83 points: It is an interesting pinot but seems a bit heavy ang cola heavy. Finish is huge but one dimensional as is the wine overall. (1972 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Williams-Selyem Winery Pinot Noir Ferrington Vineyard Anderson 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.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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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