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Williams Selyem Hawk Hill Vineyard Chardonnay 2007

  • WE95
  • WS90
  • W&S90
750ML / 14.87% ABV
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  • WE94
  • WS90
  • RP92
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750ML / 14.87% ABV

Winemaker Notes

The aromas of citrus blossom, stone fruits, roasted nuts, honeysuckle and minerals dominate. The wine expresses very concentrated flavors of Meyer lemons, ginger, pineapple, honeysuckle and crushed stone, and finishes with a candy lemon drop expression. The wonderfully balanced acidity and extended barrel aging give this wine plenty of aging potential.

Critical Acclaim

All Vintages
WE 95
Wine Enthusiast
Very powerful, very strong, almost overwhelming in the sheer wealth of fruit and oak, but balanced with acidity. Winemaker Bob Cabral himself calls it “concentrated.” It detonates on the palate with an almost dessert wine quality of lemons, pineapples, honey, vanilla and minerals, but it's totally dry. Will hold for perhaps six years.
WS 90
Wine Spectator
Floral, honeysuckle, spice and leesy, pithy citrus peel scents are full-bodied on the palate, with lively acidity and spice and citrus notes. Gains depth and complexity on the finish, where a pleasant minerality folds in.
W&S 90
Wine & Spirits
From a hillside in the southwestern corner of the Russian River Valley, this chardonnay makes a cool impression with its pear and lemongrass flavors. The oak is a little primary for now, with nut and caramel flavors over the fruit. But it's the chardonnay flavor that persists. Age this a year or two to let the fruit come forward, then match its flavors with the pine nuts and currants of a Zuni roast chicken and bread salad.
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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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Russian River

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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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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

KHM303197_2007 Item# 303197