subtle, spice and California earth, refined red fruits - beautiful wine and not likely to last too much longer. a wine from another era and does not resemble most California Pinots. This wine remained lovely over 2 hours. There is a fine, leesy sediment that I recommend standing the bottle up for a week and carefully decanting the wine, avoiding the last few ounces. It is not a terrible, but the last pours were cloudy and slightly more astringent
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Burt Williams Dinner (Divino): Nice, yet somewhat light nose of spices, cherries, and a hint of leather. Lovely acidity on the palate with baking spices and strawberries. Very nice finish, in a great spot right now.
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1994 WILLIAMS SELYEM ALLEN VINEYARD PINOT NOIR in magnum- we opened and poured this into Riedel Vinum Burgundy glasses; the colour was a cloudy red strawberry denoting Burt`s unfiltered/ unfined, minimalistic winemaking protocol; the nose had that signature spicy cinnamon component that distinguishes this vineyard`s Pinots; in the taste profile, the spice and cinnamon continued on to provide pleasing accents to the red raspberry, strawberry and red cherry fruit; it was served up in a silky texture and everything seemed to just come together by mid palate and hold on for a grand climatic finish. I enjoyed every sip and since this was in a mag there were lots of sips.
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Dinner with Edson (Maybeck): Light ruby, slightly cloudy; moderately aromatic, red fruit, plenty still remaining, complexity is present but fading a tad; palate is light bodied, good red fruit, nice medium acid balance but lacks depth; medium length. Nice. 89-90
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Mismatched against a pepper beef tenderloin and didn't hold up nearly as well as a 1995 Allen Vineyard. Lighter and subtle flavoring. Very pleasant...would like to try it paired with a less massive dish.
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3/20/2021 - vindictive wrote:
subtle, spice and California earth, refined red fruits - beautiful wine and not likely to last too much longer. a wine from another era and does not resemble most California Pinots. This wine remained lovely over 2 hours. There is a fine, leesy sediment that I recommend standing the bottle up for a week and carefully decanting the wine, avoiding the last few ounces. It is not a terrible, but the last pours were cloudy and slightly more astringent
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2/26/2020 - glou.sf Likes this wine: 93 Points
Burt Williams Dinner (Divino): Nice, yet somewhat light nose of spices, cherries, and a hint of leather. Lovely acidity on the palate with baking spices and strawberries. Very nice finish, in a great spot right now.
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2/18/2018 - Blake Brown Likes this wine:
1994 WILLIAMS SELYEM ALLEN VINEYARD PINOT NOIR in magnum- we opened and poured this into Riedel Vinum Burgundy glasses; the colour was a cloudy red strawberry denoting Burt`s unfiltered/ unfined, minimalistic winemaking protocol; the nose had that signature spicy cinnamon component that distinguishes this vineyard`s Pinots; in the taste profile, the spice and cinnamon continued on to provide pleasing accents to the red raspberry, strawberry and red cherry fruit; it was served up in a silky texture and everything seemed to just come together by mid palate and hold on for a grand climatic finish. I enjoyed every sip and since this was in a mag there were lots of sips.
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6/30/2017 - aagrawal wrote: 89 Points
Dinner with Edson (Maybeck): Light ruby, slightly cloudy; moderately aromatic, red fruit, plenty still remaining, complexity is present but fading a tad; palate is light bodied, good red fruit, nice medium acid balance but lacks depth; medium length. Nice. 89-90
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12/17/2011 - pizzler wrote: 90 Points
Mismatched against a pepper beef tenderloin and didn't hold up nearly as well as a 1995 Allen Vineyard. Lighter and subtle flavoring. Very pleasant...would like to try it paired with a less massive dish.
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