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Williams Selyem Vista Verde Vineyard Pinot Noir 2012

Pinot Noir from San Benito, Central Coast, California
    13.8% ABV
    • WE94
    • CG90
    • WE90
    • WS90
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    • WE90
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    13.8% ABV

    Winemaker Notes

    Deep berry notes intertwined with plum and crushed raspberries jump from the glass, while flavors of vanilla and nutmeg help complete the aromatic profile. This wine has wonderful mouthfeel, which gives way to a refreshing acidity with hints of spice and mandarin orange on the mid-palate. A lifted note of fresh rose petals with underlying chalky minerality and mocha round out this complex wine.

    Critical Acclaim

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    Williams Selyem

    Williams Selyem Winery

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    Williams Selyem Winery , San Benito, 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.

    San Benito

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    Taking advantage of the cool Pacific breezes that arrive via gaps between the Gabilan Range and the Santa Lucia Mountains, San Benito AVA is a great Central coast source for cool climate whites and Pinot noir.

    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.

    RMI136285_2012 Item# 136285