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Williams Selyem Allen Vineyard Pinot Noir (1.5L Magnum) 2014

  • WE95
  • WW94
  • RP93
  • CG91
1500ML / 14.1% ABV
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1500ML / 14.1% ABV

Winemaker Notes

Alpine strawberry and black cherry aromas are accompanied by an intriguing appearance of pencil shavings. Dried thyme, vanilla, and nutmeg add a high-toned texture to the bouquet. The palate shines with a perfect acid profile and sense of minerality and stoniness that add to the texture of the palate. Allen Vineyard Pinot Noir is the perfect balance of elegance and power.

Critical Acclaim

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WE 95
Wine Enthusiast
Another longtime standout for Williams Selyem, Allen Vineyard fruit imparts textural subtleties and a wealth of minerality and freshness. Citrus-driven in its cranberry and orange flavors, it shows depth and complexity, accented by lively thyme and clove notes.
WW 94
Wilfred Wong of Wine.com
Superbly crafted, the bold and larger-than-life 2014 Williams Selyem Allen Vineyard Pinot Noir penetrates the palate without holding back. The wines ultrarich black fruit and savory oak flavors pair it with beef as well as lamb dishes. (Tasted: November 17, 2017, San Francisco, CA)
RP 93
Robert Parker's Wine Advocate
Pale to medium ruby-purple colored, the 2014 Pinot Noir Allen Vineyard delivers expressive spice notes of cloves, cinnamon and anise over a red currant, red cherry and lavender core. The well-structured, medium-bodied palate packs-in a great intensity of fruit, finishing with lingering mineral notes.
CG 91
Connoisseurs' Guide
Nicely ripened with an invitingly pure and insistent sense of fruit but still a bit tighter in its framing with evident acidity tempering its nascent inclinations to suppleness, this wonderfully well-defined youngster teases with tantalizing glimpses of increased richness and nuance to come. It is at once concentrated and fairly light on its feet, and it has the vitality, the depth and the very sure fruity focus of a Pinot that is destined to grow with great grace and become more compelling as the next half-dozen years pass.
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Williams Selyem

Williams Selyem Winery

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Williams Selyem Winery , California
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Williams Selyem Winery began as a simple dream of two friends, Ed Selyem and Burt Williams, who pursued weekend winemaking as a hobby in 1979 in a garage in Forestville, California, and made their first commercial vintage in 1981. In less than two decades, Burt and Ed created a cult-status winery of international acclaim. Together they set a new standard for Pinot Noir winemaking in the United States, aligning Sonoma County's Russian River Valley in the firmament of the best winegrowing regions of the world. Today John and Kathe Dyson, who purchased the winery from Burt and Ed in 1998, carry on the passion for Pinot Noir winemaking without compromise. As for the wines... they just keep getting better and better.
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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

CWT354356_2014 Item# 354356

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