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stolix , coffeemuse

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Average Retail:
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W.Searcher High: $95.00
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2007 Williams Selyem - Pinot Noir Sonoma Coast Pinot Noir - USA - California - Sonoma - Sonoma Coast - Red

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2007 Williams Selyem - Pinot Noir Sonoma Coast
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USA - California - Sonoma - Sonoma Coast

Red Pinot Noir
Producer Notes

The emergence of Williams Selyem as one of California's Pinot Noir leaders is an improbable success story. Founders Burt Williams and Ed Selyem started making wine under the Hacienda del Rio Winery label in a garage in Fulton. Their first wine was a 1981 Zinfandel, but very soon after they began their quest for great Pinot Noir. By the late 1980s, Williams had retired as a typesetter and Selyem... More »

Score
92
WS 90
WA 88
BH 88?
IWC 92
Drink Dates
Comm: 2011-2015 WA: 2010-2017 WS: 2010-2014
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750ml $49.95
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Professional Reviews

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BH 88?
Source Burghound
Issue Issue 36
Drink Dates 2012+

Here the fruit is mildly riper with a lightly spiced nose of red raspberry and cherry fruit aromas that slide into delicious and energetic medium-bodied flavors that presently display a noticeable trace of astringency on the otherwise persistent finish. This may or may not round out but for now it's a bit of a question mark.

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IWC 92
Source International Wine Cellar
Issue Issue 144

($42) Deep, bright red. Pure aromas of spicy red berries, flowers and minerals are deepened by a gentle smoky quality. Suave and silky, offering sweet strawberry and raspberry flavors and showing no obvious tannins. A juicy, precise wine that finishes with impressive clarity and lingering sweetness. There's a lot of Hirsch fruit in here, Bob Cabral told me.

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WA 88
Source Wine Advocate
Issue 187
Drink Dates 2010-2017

The 2007 Pinot Noir Sonoma Coast's light ruby color is accompanied by aromas of strawberries and cherries, an attractive texture, tart acids, and an elegant, Chambolle-Musigny-like personality.

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WS 90
Source Wine Spectator
Drink Dates 2010-2014

Spicy red cherry, plum and rose petal scents are delicate and elegant. Medium-bodied, with a touch of candied cherry. This ends as it begins - delicate and elegant - gaining nuance and finesse.

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Community Tasting Notes average score of 92 points based upon 7 reviews

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rdalehite 93
Author rdalehite
Site / Blog   Trust Rating 91.288%
Tasted On 02/11/2013
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Southbound Union 88+
Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.397%
Tasted On 10/26/2012

Seems their app blends are a bit hit and miss. This was a miss, given the price. Had that jelly overtone that makes their wines sometimes difficult to enjoy. Not a bad wine, but not very good

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Comments
91
Author Charles M71
Site / Blog   Trust Rating 97.917%
Tasted On 07/26/2012
Drink Dates 2012-2015
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94
Author CBS Wine
Site / Blog   Trust Rating 96.148%
Tasted On 02/10/2012
Drink Dates 2011-2015
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Robert R928 92
Author Robert R928
Site / Blog   Trust Rating 96.875%
Tasted On 12/17/2010
Drink Dates 2012-2015

Still a bit young. Nose of intense candied cherry with hints of cola and a trace of spice. Flavors of cherry are balanced by nice acid and a silky mouthfeel. A little hot but should age nicely over the next 3-5 years.

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Michael S78 93
Author Michael S78
Site / Blog   Trust Rating 98.065%
Tasted On 09/26/2010

Opened and decanted for thirty minutes. Initial nose of cherry and cola with some really interesting sassafras root and mint. On the palate this wine displays flavors of crisp, clean, sharp bright red cherry. There is a really impressive ground coffee flavor throughout. The tannins are really grippy and all through the mouth. Recanted and vacuum sealed. Opened on day four. The coffee is still there but some really nice plum flavors have developed and really meld with the coffee. There is now a smooth mineral spiciness, lots of stone. The wine has really developed into another beast. Really complex with lots of spice and dark earthy dirt and forest floor. A little mushroom, too. Really awesome transition, great wine! Hold 1-2 years (probably longer) and revisit or decant for 1+ hours.

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92
Author quimbysdad
Site / Blog   Trust Rating
Tasted On 11/22/2009
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.