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Williams Selyem Rochioli Riverblock Vineyard Pinot Noir 2008

Pinot Noir from Sonoma County, California
  • CG94
0% ABV
  • RP93
  • WE97
  • CG95
  • RP95
  • WE95
  • ST94
  • W&S94
  • WE96
  • WS92
  • WE97
  • CG96
  • RP92
  • CG91
  • WE95
  • WS92
  • RP90
  • W&S94
  • WS91
  • RP92
  • WS90
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Try the 2001 Vintage 109 97
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Winemaker Notes

The aromas of ripe boysenberries, blueberry jam, forest floor, mineral and cola come through in the nose. Sweet and concentrated flavors of ripe blackberries, plums, earth, spice and cola highlight the mature thriving tannins on your palate. The concentration and expansiveness of the tannins from this vineyard still make it one of my all time favorite sites in the Russian River Valley.

Critical Acclaim

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CG 94
Connoisseurs' Guide
Ripe and rich, concentrated and mannerly at one and the same time, this attractive wine splits the difference between the direct, deep reach of the Litton Estate bottling and the greater elegance of the Allen Vineyard version. It is a touch rounded to start, then firms up across the palate and tightens in the finish. It will benefit from a few years in the cellar and is sure to find a rich, supple stance over time.
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Williams Selyem

Williams Selyem Winery

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Williams Selyem Winery , Sonoma County, California
2008 Rochioli Riverblock Vineyard Pinot Noir
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 County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

PDX108015_2008 Item# 108015

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