This wine has a beautiful nose that is complexed with dark berries and smoky herbs that mix with notes of crushed oyster shell and walnut skin. Tangy flavors […]
Read More| TA | 0.56g/100mL |
|---|---|
| pH | 3.58 |
| Alc. | 13.9% |
| Barrel Description | 30% new, 36% 1 yr., 34% 2 yr. |
|---|---|
| Barrel Aged | 10 months |
This wine has a beautiful nose that is complexed with dark berries and smoky herbs that mix with notes of crushed oyster shell and walnut skin. Tangy flavors of citrus and berries burst from the glass. The tannins are very refined, and notes of nutmeg and toasted chestnut come through on the finish. This is a very elegant offering that should be enjoyed with lighter fare.
It was an auspicious start to the 2017 growing season with steady rain followed by dry spells which allowed for the soil profile to fill up progressively. The waterworks kicked into high gear in January at which point over 20 inches of rain had accumulated. That’s nearly double the historical average. 2017 was epic in many respects and at one point the Russian River waters touched Westside Road and the winery was waterfront property! As the waters receded and the soil dried up, temperatures moderated, and bud break ensued by mid-March. Steady rain through the vegetative cycle was balanced with days of brilliant sunshine which helped to grow green, healthy plants. The weather was very fine in May for the flowering period and ideal for the fruit set. As the season progressed there were periods of heat that occurred with some regularity. With plenty of water in the soil profile, the plants did not stress too much and physiological maturity continued at an accelerated pace. Due to the diversity in our vineyard sources, there is normally a natural spread in the pick dates. However, in 2017 there was compression of the harvest and many of the vineyards were ready in a short period of time. The process was nearly complete by the time the intense Labor Day heat wave hit and, thankfully, had concluded before the devastating wildfires in October. Through a Herculean effort in the vineyards and at the winery we were able to pick the grapes at the optimal time and preserve the freshness and acidity of the vintage. The consequent wines show a refinement to the tannin structure which will allow for early consumption but will age gracefully with mid-term cellaring. Through and through, the 2017 is an excellent vintage.
When John Dyson purchased Williams Selyem in 1998, he already owned vineyards in San Benito County. Today, the team at Williams Selyem seem to be getting the most out of those vines, growing a pinot noir that has an electric-purple color and bright, juicy, crushed berry richness of fruit, with subtle violet scents. It's simple, sleek, balanced and satisfying wine for roast duck breast. J.G.
Aromas of black raspberry sorbet, tarragon and peppercorn combine on the fresh nose of this bottling. The palate snaps with flavors of raspberry and dark pomegranate that ride zesty acidity and a chalk texture, with wild mint lingering in the background. M.K.
The 2017 Pinot Noir (Central Coast) is plump, fruity and easygoing, all qualities that make it easy to drink and enjoy now. There is plenty to like in this delicious appellation-level Pinot from Williams Selyem. A.G.
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2017 Allen Vineyard Chardonnay