Bright red. High-pitched red and dark berry aromas are complicated by gingerbread, minerals and dried rose. Stains the palate with sharply focused raspberry and blackcurrant flavors, picking up tangy mineral and exotic floral pastille character with air. Strikingly pure wine, with excellent finishing clarity, cut and juicy persistence. (ST)
Over the last few vintages, the Weir Vineyard has consistently produced one of Williams Selyem's top Pinot Noirs. It's located 950 feet up a ridge in Anderson Valley, and provides fruit from three blocks, including Wädenswil, Pommard and a DRC? selection. In 2007, Weir has the profile of a mountain wine, foresty and fragrant with the scent of small red berries. The freshness comes directly out of the tannin, reverberating like a brass horn. Clean and tightly delineated, this tastes natural and sure. Serve it with roast quail or other game birds.
Shows lots of acidity and also the firm tannins and tug of dried herbs that always accompany this bottling. Quite good, with fruity flavors of cherries, raspberries, currants and cola, but feels a little rustic. Could harmonize over the next 6–8 years.
The other 'outlier' is the 2007 Pinot Noir Weir Vineyard from the Yorkville Highlands. It offers an attractive bouquet of cola/sassafras, wild berries, rhubarb, earth, and spice. The wine hits the palate with reassuring richness before the acids kick in. Readers should remember that this winery has a rather formulaic approach to adding acid to their Pinots, which has worked well over a long history. However, in this case, it seems to shut the wine down, cloaking it in a suit of armor, making palate penetration difficult. Nevertheless, there is a lot of potential here, and the Weir Pinot Noir should open up considerably in 2-3 years, blossoming into an excellent wine. It should last for 10+ years. (RP)
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