Bright red. Vivid red berry, cherry and blood orange aromas are complemented by fresh rose and dusty minerals. Racy strawberry and raspberry flavors are impressively precise, with tangy orange zest and floral pastille qualities adding verve. Gentle tannins emerge with air and extend through the long, spicy finish. (ST)
Splitting the difference between the sweet cherry succulence of its Russian River Valley siblings and the slightly leaner style found in the other offerings from Williams Selyem, this attractive wine has the markings of a wine that could age into the kind of quiet elegance not often seen in California. Even now, it will be better with fowl than with heavy meats.
In a great vintage of this wine, the delicate wild strawberry and tart cherry flavors have a firmer structure. Here, those flavors are more forward and sweet, like maraschino cherry liqueur. The wine is soft and gamey, with brightness in the finish that provides some lift. A light pinot for roast quail.
A high-toned and slightly candied crushed red berry fruit nose trimmed in a very subtle touch of wood spice merges into round, forward and supple light to barely medium-bodied flavors that possess fine intensity and while this is definitely on the fruit-driven side, there is reasonably good depth and persistence on the ever so slightly warm finish.
Although this Pinot is a bit thin, it does offer plenty of elegant sophistication. The structure shows off the Sonoma Coast, with vibrant acidity and a clean, dry mouthfeel. The flavors are of cherries with bitter skins, pomegranates, rhubarb, cola and peppery spices. Drink now.
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