Likes this wine:

94 Points

Friday, November 15, 2019 - Ok. This was good. From the first really tight taste to the fully open two hours later. Heavy. Cherry. Layers. Had with meat with a sour cherry and port sauce. Great combo. This is what I want in a bigger Pinot. Can age longer. Other vintages have been great also.

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3 comments have been posted

  • Comment posted by srh:

    11/16/2019 10:24:00 AM - As I'm cellaring 2 (& this is the only vintage I've ever tasted), I value YOUR opinions re past & present ageability! :)

  • Comment posted by Eatmypixels:

    11/16/2019 11:07:00 AM - Hello. I am no expert. This vintage is really good but others are slightly better. This vineyard is one of my go to’s for a heavier style. This held up to beef and a cherry port sauce. So there. We opened the bottle as we both had a hard week. We had this bottled earmarked for next year. General rule is to start drinking at eight years for most of their wines. This was still fruit forward and has not fully devoloped the next layer of undertones. The earthy, tobacco, mushroom that you get from their older wines this great winery. So I say drink in the next three years for fruit forward or wait until its 10th birthday to maybe 15 for getting that extra layers. Depends on what you like and what you paired it with. Our dinner was really good with the wine at this age.

  • Comment posted by srh:

    8/2/2021 3:22:00 PM - Mea culpa for not having previously thanked you for ALL the toil you put into your response to me. 😊 Finally, SHOULD you be interested, I’ve uploaded info for this vintage which you can peruse at your leisure. 😉

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label

2013 Williams Selyem Pinot Noir Hirsch Vineyard

(see all 28 vintages)

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