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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 196 notes) - hiding notes with no text | | | Tasted by dlduchon on 4/17/2021 & rated 84 points: From magnum and tried to pair it with food to go with it un-Pinot like flavor extraction and enjoyed it more than the prior bottles. Also time has appeared to smoothed out the edges. (1734 views) | | | Tasted by arthrovine on 8/8/2020: Popped and poured. Generic Bordeaux glasses at a restaurant.
This is why I age Setem’s (and others) Sonoma coast Pinot. Gorgeous cherry with black tea, saline, and faded musty faint leather. Great acidity. Terrific showing. Glad I have more. (2083 views) | | | Tasted by JS199 on 3/19/2020 & rated 92 points: Much better than the previous bottle. Good amount of fruit with that classic sour finish from the sonoma coast. (2079 views) | | | Tasted by JS199 on 1/27/2019 & rated 89 points: A tad simple and a touch sweet. Otherwise, a good Pinot. Not much on the complexity side. (2918 views) | | | Tasted by LesPaul on 12/14/2018 & rated 90 points: This was probably close to a superb wine at its peak, and it's still quite excellent on a gracefully aging downslope. Big flavor, certainly, with lots of fruit still showing, but alongside a legitimate darker, spicier, secondary complexity that really completes the package. Texture and palate are middle weight, not ungainly. Better immediately on opening than after the first hour, but no further falloff on Day 2. Drink now. (2994 views) | | | Tasted by theunit on 9/2/2018 & rated 93 points: Drinking wonderfully right now (2175 views) | | | Tasted by BGK810 on 7/11/2018 & rated 91 points: Cherry, strawberry and good acidity. Medium - finish. Drink up. (2194 views) | | | Tasted by dlduchon on 7/7/2018 & rated 60 points: Complete disappointment, as bad as prior bottles. Difficult to drink. (2028 views) | | | Tasted by dlduchon on 6/7/2018 & rated 60 points: Consistent with my two other notes. I found it difficult to drink. Disappointing. I don’t understand all the consistent high scores for a wine like this. (1597 views) | | | Tasted by dlduchon on 3/16/2018 & rated 79 points: In a blind tasting I would never guess this as a Pinot. I don’t understand the praise for a wine that is a Pinot, but tries to be something else. I thought the Sonoma Coast was cool, why does this taste so ripe and disjointed. (1627 views) | | | Tasted by dlduchon on 12/7/2017 & rated 59 points: Candied hi-c flavor profile that is not very wine like. Shrill acid finish. Little Pinot qualities for what I prefer in a Pinot. I am in the minority as there are many high scores who seem to prefer this style of wine. I found it difficult to drink. Purchased from the winery on release and cellared since. NO Burgundy qualities, at least none I have ever had. I am sad this winery has gone in this direction. There was a time many years ago when their wines had a refinement that was enjoyable, but, perhaps would not get them the points from the extractomatic lovers. (1810 views) | | | Tasted by EricDilda on 5/5/2017 & rated 90 points: Solid. Red fruit. Nice balance. (2507 views) | | | Tasted by retired_and_roving on 3/14/2017: PnP, consumed over three nights, best on night 2. Aromatic nose of red fruits and some floral components. This is very juicy, cherries, cranberry and pomegranate. Quite fruit forward but the acidity reigns it in ultimately delivering that juicy quality. (2693 views) | | | Tasted by Castle Peak on 3/5/2017 & rated 93 points: Bright crisp strawberries, nectarines and warm baking spices. Opened up a lot after a couple hours. Low acid and medium finish. Wonderful mouthfeel. Drinking well. (2353 views) | | | Tasted by suarezd on 12/25/2016 & rated 92 points: Balanced, with bright fruit, mild oak and spice, minimal cola and fat. Drinking well. (2418 views) | | | Tasted by retired_and_roving on 12/4/2016: Pnp - consumed over 3 nights. Initially seemed quite fruit forward both aromatically and on the palate. Lots of big ripe red berries. The backbone of acid is there though to keep the fruit in check. Perhaps not my favorite style, but as a daily drinker this was fine. (1757 views) | | | Tasted by joraesque on 10/22/2016 & rated 88 points: Showing tasty, sweet fruit, as it's generally the case with the W-S Sonoma Coast bottling, but the wine is on a downhill slope. Was best wishes him the first 30 minutes--began exhibiting more heat afterward. 14.1% ABV.
88-89 (1701 views) | | | Tasted by VinoAddict on 10/8/2016: Right from the start, we knew this was going to be good. Aromas of raspberry and dark fruit on the nose. Plenty of structure to the body, yet approachable and easy to drink. Rich flavors and a medium finish coupled with what appears to be a lower ABV made this disappear in no time. Wish I had more in the cellar. Delicious! (1703 views) | | | Tasted by BrunelloBob on 8/22/2016 & rated 91 points: Nice. Burgundy and Cali had a kid. She was pretty, smelled good, and went OK with food.
Nice acidity still, no rush to drink. (1927 views) | | | Tasted by pdadams66 on 4/23/2016 & rated 89 points: Getting better will bottle age. Bright, fresh pinot noir with good fruit and backbone. Drink or keep for another 3 years. (2376 views) | | | Tasted by Oskiwawa on 4/22/2016 & rated 90 points: Definitely a step above the 2010 Central Coast whihc we drank a couple days ago. Decent fruit with enough acidity to hold it together. Nice enjoyable Ca Pinot. Drink now or over the next 3 years. (2167 views) | | | Tasted by Buckwheet on 3/25/2016 & rated 89 points: Fantastic nose and wonderful initial mouthfeel. Medium bodied with lots of mature fruit and soft tannins. But it disappeared quickly and turned a bit tart on finish. Had higher expectations but still a very good bottle of wine. At release price, this was worthwhile. But there are better bottles available at $50+. (2190 views) | | | Tasted by kultcha on 3/23/2016: No formal notes taken but entering a very good drinking phase. Oak started out a little noticeable at first but with 30 mins of air this became quite well balanced. (2247 views) | | | Tasted by pdadams66 on 3/9/2016 & rated 90 points: Drinking well now, with some supporting acidity. Might be better in a year or two. (2129 views) | | | Tasted by brujazz on 2/26/2016 & rated 91 points: Aerated and decanted. Needed to sit in the glass for awhile to really open up. Really beautiful. I think this is the best of the Williasms Selyem appellation wines. Bouquet and flavors of cherries. Pepper and cinnamon that flow into a complex finish. (1922 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Williams Selyem Pinot Noir Sonoma Coast) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Williams-Selyem Winery Pinot Noir Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Williams Selyem Producer website2010 Williams Selyem Pinot Noir Sonoma CoastWinemaker’s Notes
The wild raspberry, citrus blossom, rose petal and mocha nose exudes classic Sonoma Coast pinot noir. Your mouth will explode with flavors of wild berries, cranberries, toasted nut bread, white pepper, toffee and toasted marshmallow. Rich tannins and acidity balance out the ripe wild berry flavors, pomegranate and fresh herbs. The long sensual finish completes this wonderful experience. The majority of this blend is comprised of Dijon clones that perform extremely well on the Sonoma Coast. — Winemaker Bob Cabral
The Vineyards
The pinot noir for this blend was sourced primarily from the Peay Vineyard and our Drake Estate Vineyard.
Harvest 2010
The 2010 vintage produced wines reflective of each individual vineyard site and appellation with concentrated aromas, rich fruit flavors, nicely balanced acidity and supple tannin structure. The hallmark of the 2010 vintage is one of extremes; between cool, early season temperatures and extreme late season heat, wines of tremendous character were made through careful attention to detail.
Above average rainfall in the winter months ended the streak of several average water years and ensured ample soil moisture for early season growth. Bud break initiated in late March and was somewhat delayed due to cool, rainy weather. Unseasonal cold and wet weather persisted into flowering, causing uneven berry set, or millerandage, where each cluster had a mixture of normal sized berries and tiny, shot berries, also referred to as “hens and chicks.” In addition to a reduction in yield, the net effect of millerandage is that wines of intense flavor and color were produced.
Summer brought unseasonably cold daytime temperatures with the morning marine layer not clearing until 1pm or 2pm each day. The briefly sunny days were followed by cool evenings, which gave the grapes great flavor and color development while preserving the natural acidity. The foggy mornings did compound lingering mold pressure present from the wet spring and therefore canopies were thinned to allow increased air flow and sun exposure to protect against Botrytis. On August 23rd, an unprecedented heat spike saw temperatures reach as high as 115F causing heat damage to the fruit on vines with open canopies. This “spike” lasted for three days and the intense heat necessitated careful crop thinning and sorting in the vineyards. Old vine Zinfandel vineyards were devastated and Chardonnay and Pinot Noir yields were further reduced. The return to cooler weather allowed for continued maturation of undamaged fruit and harvest started in earnest by mid-September. Warm early October weather hastened harvest and allowed for full ripening through to the end of the season when all of the fruit was picked by mid-October, prior to the late season rains.
The 2010 vintage was one of the most challenging I have experienced in my 32 vintages at a commercial winery. Meticulous sorting in vineyards, sorting again at the winery and careful attention to detail produced evocative and unique wines. A vintage of extremes with wines of deep color, juicy flavors, perfumed aromas and juxtaposed with tremendous finesse and balance, 2010 is truly a wonderful vintage in the making.
TECHNICAL NOTES
Barrel Description: 40% new, 30% 1-year-old, 30% 2-year-old
Barrel Aged: 11 months
pH: 3.56
TA: 0.71g/100ml
Alc.: 14.1%
pH: 3.56
Release Date: Spring 2012
Release Price: $49
Drink/Hold: Drink
Optimal Drinking Window: 2014-2020
Source: Winery 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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