*Three Stars* The 2010 roster of Pinots from Williams Selyem arguably ranks with the best we have seen, yet, among the many beauties therein contained, this outstanding effort lodges a hard-to-dispute claim of occupying the very head of an overachieving class. It is as deep and concise and pure in fruit as it is impeccably polished, and its layered flavors of ripe cherries, vanilla, crème caramel and graphite compel sip after satisfying sip. It is amazingly rich, but it is always light on its feet, and we confess that waiting for it to grow into its best some five years hence is sure to be no easy task.
This shows the extraordinary richness and complexity that the winery’s estate vineyard has exhibited over its lifetime. It’s vast in cherry, red currant and licorice flavors, plus multiple layers of sautéed mushroom, exotic baking spice, mineral and sweet, smoky sandalwood. It’s also very tannic, with a brisk spine of acidity. Good as it is, it needs time for all the parts to knit together. Better after 2018. *Cellar Selection*
Opaque ruby. Highly perfumed aromas of black raspberry, potpourri and sandalwood are complicated by notes of coffee, mocha and anise. Offers a suave combination of richness and restrained sweetness, with berry liqueur and floral pastille flavors lifted by zesty minerality. This sharply focused, vibrant Pinot finishes sweet, seamless and very long, with resonating spiciness and a hint of dusty tannins. (ST)
The 2010 Pinot Noir Williams Selyem Estate Vineyard is arguably the most complete of these 2010 Pinots. Rose petals, dark red berries, spices and licorice are woven together with a level of pure finesse that I don't see in the other Williams Selyem 2010s. A long, subtle, beautifully perfumed finish makes it impossible to resist a second taste. There is so much to admire in the 2010 today, but I also sense it will age quite gracefully. (AG)
From the vines surrounding William Selyem’s new winery on Westside Road, this is a ripe, rich Pinot Noir. The fruit is tart, bringing sour cherries and dusty cherry skins to mind; the tannins are sweetened up by oak. Finely balanced, this needs bottle age to develop.
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