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Williams Selyem Hirsch Pinot Noir 2011

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WE95
  • TP94
  • W&S91
14.1% ABV
  • RP93
  • CG96
  • RP91
  • WE95
  • WE99
  • WS92
  • WE95
  • W&S94
  • WE97
  • WE93
  • W&S93
  • RP93
  • WE93
  • WS91
  • RP90
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Currently Unavailable $125.00
Try the 1999 Vintage 109 97
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14.1% ABV

Winemaker Notes

Aromas of wild blackberry cobbler, sassafras, Asian spices and white pepper fill your nose. The broad, angular tannins fill your mouth and finish with flavors of wild berry, dark chocolate, sage, morel mushrooms and toasty, sweet oak. A very site-driven wine with unique characteristics which will age for several years in your cellar.

Critical Acclaim

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WE 95
Wine Enthusiast
One sip is all it takes to be blown away by this Pinot's beauty. It's exquisitely crafted, a testament to both the vineyard and the winery's oenological talent. The palate is bright and tangy with acidity, and incredibly complex flavors of wild berries, mushrooms, balsam, cola and Asian spices. It's dramatic now, but will continue to improve for at least 15 years.
TP 94
Tasting Panel
Bright and elegant with lovely acid structure and pure cherry and raspberry fruit; stunning style and vivid flavors; long and exquisite.
W&S 91
Wine & Spirits
Williams Selyem's 2011 Hirsch is a strapping wine, bursting with dark blue and purple fruit tones and showing a lot off cocoa-scented oak. It's somewhat primary right now, but there's a lively earthiness to the tannins that predicts the complexity. with air, the wine's full power and length begin to show, suggesting that this deserves some time in the cellar.
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Williams Selyem

Williams Selyem Winery

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Williams Selyem Winery , Sonoma Coast, Sonoma County, 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.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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.

RMI127145_2011 Item# 127145