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Williams Selyem Central Coast Pinot Noir 2005

Pinot Noir from Central Coast, California
  • WE90
  • W&S90
13.8% ABV
  • WE94
  • WE92
  • WE92
  • CG91
  • WS91
  • W&S90
  • WE91
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13.8% ABV

Winemaker Notes

Selected from nine different clonal blocks in our Vista Verde Vineyard, the ripe fruit offers a wonderful perfumed nose of black cherries, rose petal and nutmeg. The bright cherry/strawberry nose, with a hint of truffle, spice, cardamom, toffee and fennel are classic to this vineyard site. Your mouth will water with flavors of wild cherries, pomegranates, sassafras, fennel and white truffles. The balanced acidity helps to carry the rich and round tannins that follow through long into the finish.

Critical Acclaim

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WE 90
Wine Enthusiast
Light and elegant, this polished Pinot is for early drinking. Bone dry and crisply acidic, the wine has the silky delicacy of the variety, with cherry, raspberry, tea, rose petal, cola and woodspice flavors, and a slightly astringent finish of finely ground tannins.
W&S 90
Wine & Spirits
A transparent cherry-red pinot from Williams Selyem's Vista Verde Vineyard near Mt. Harlan, this has dark scents of game and lighter touches of raspberry. The delicate frame becomes rounder with air while clean, black cherry flavors last. Its gentle flavors will match seared bass in a red wine reduction.
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Williams Selyem

Williams Selyem Winery

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Williams Selyem Winery , Central Coast, 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.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

KTY145040_2005 Item# 145040