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Williams Selyem Ferrington Vineyard Pinot Noir 2005

Pinot Noir from Anderson Valley, Mendocino, California
  • WE95
  • RP90
14.3% ABV
  • V94
  • WE91
  • WE92
  • CG92
  • RP92
  • WE95
  • WE94
  • WS93
  • CG93
  • WE94
  • CG91
  • CG95
  • WE94
  • WS92
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14.3% ABV

Winemaker Notes

Mocha and ripe wild cherries stand out in the nose of this concentrated wine. Racy cherry-cola flavors and rich fat tannins fill your mouth, along with truffles in the finish. The newer clonal plantings from this ranch are finally maturing and are now adding an immense amount of depth and complexity to this wine.

Critical Acclaim

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WE 95
Wine Enthusiast
Even in its extreme youth, this lovely Pinot shows a supple elegance that’s almost drinkable now. Almost, but not quite. The tannins are ripe and smooth but thick, and the young raspberry, cherry and tangerine fruit needs time to develop and mesh with the oak. But it’s a beautiful wine, Williams Selyem’s best Ferrington in memory, and a near-perfect expression of Anderson Valley Pinot Noir. Hold until late 2008.
RP 90
Robert Parker's Wine Advocate
The 2005 Pinot Noir Ferrington Vineyard exhibits a deep ruby color along with a nice, earthy, sweet nose of blue fruits, raspberries, and cherries. Medium-bodied with good acidity, light tannin, and a pure, Cote de Beaune-like style, it will drink well for 5-7 years.
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Williams Selyem

Williams Selyem Winery

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Williams Selyem Winery , Anderson Valley, Mendocino, 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.

Anderson Valley

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Surrounded by redwood forests and often blanketed in chilly, ocean fog, the Anderson Valley is one of California’s most picturesque appellations. During the growing season, moist, cool, late afternoon air flows in from the Pacific Ocean along the Navarro River and over the valley's golden, oak-studded hills. High and low temperatures can vary as much as 40 or 50 degrees within a single day, allowing for slow and gentle ripening of grapes, which will in turn create elegantly balanced wines.

The Anderson Valley is best known for Pinot Noir made in a range of styles from delicate and floral to powerful and concentrated. Chardonnay also shines here, and both varieties are often utilized for the production of some of California’s best traditional method sparkling wines. The region also draws inspiration from Alsace and produces excellent Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris.

Pinot Noir

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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).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

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. 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 Villages or Cru level wines.

KHM117009_2005 Item# 117009