Williams Selyem Estate Vineyard Pinot Noir, Russian River Valley, USA

威廉斯樂姆酒莊黑皮諾干紅葡萄酒

點擊次數(shù)：3978

Crisp acidity and an almost primary character still seem to characterize the 2006 Pinot Noir Bucher Vineyard, which is made largely from newer Dijon clones. It is medium ruby, has tart acids, and a spicy finish. With over a dozen Pinot Noirs, one would think that winemaker Bob Cabral would be perennially stressed out having to deal with so many different vineyards. However, except for the blend of Russian River and Westside Road Neighbors, they are all legitimate vineyards, and I can fully comprehend why they would want to keep them separate. As I have said before, there is a clear “house” style, with wines tending to have a slightly higher acid profile, lower pHs. But there is no doubting that these are well-made wines which are, for the most part, age-worthy Pinot Noirs which, with some patience, reward cellaring. In 2006, a challenging vintage in the Russian River area (less so on the Sonoma Coast), the 2006 vintage has turned out well at Williams-Selyem. Of course, 2007 is a more fragrant, purer vintage from an integrity perspective, so those wines will be a no-brainer. I will comment on all the single vineyards, but as I write them, I must offer a word of advice: don’t dare ignore the brilliant Zinfandels and Chardonnays that Cabral turns out. They are not as renowned as the single-vineyard Pinots, but they are top-flight wines. A Pinot Noir that really depends on vintage for success is from the San Benito Valley south of San Francisco, home to the old Almaden winery.Tel. (707) 433-6425; Fax (707) 433-6546

Medium-bodied plum and black cherry flavors are delicate and appealing, with a dash of cedar and spice on the finish. Drink now through 2010. 3,106 cases made.??–JL??Region: California / Sonoma / Russian River Valley Select to Add

Fairly tannic, this lovely Pinot Noir has a dusty, dry astringency that tamps down the palate’s enjoyment of the fruit, and suggests aging. Yet the vast flavors range from cherries, pomegranates and persimmons to the cola and Asian spices that always characterize WS Pinots. Best after 2010 and for six years or so.——S.H.(3/1/2009)—— 92