2006 Williams Selyem Pinot Noir Bucher Vineyard
International Wine Cellar | Rating: 90($54) Medium red. Fresh raspberry and candied cherry aromas are complicated by tobacco and Asian spices. Juicy red and dark berry flavors shows a liqueur-like concentration but are also impressively energetic and pure. Becomes chewier and riper on the finish, which leaves a strong note of bitter cherry behind.Author: Josh RaynoldsIssue: May/June 2008
Wine Advocate | Rating: 89Crisp 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.Author: Robert Parker
Wine Spectator | Rating: 88Ripe and fleshy, with sweet-sour cherry and touches of spice and mineral. Complex and easy-drinking, ending with a burst of juicy fruit. 598 cases made.Drink Dates: 2009-2012Author: James Laube
Self | Rating: 92Author: swimmer
Self | Rating: 95Right at its peak, nearly perfect. Intergated tannin, still full of fruit, great mouthfeel.Author: jacques
Quality across the board is exceptionally high, with especially notable Pinot Noirs. There are no secrets to Williams Selyem's success: they seek low yield, fully ripened grapes from superb vineyard sources.
See other similar producers:Kosta Browne Winery,Siduri,Kistler Vineyards
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 268 bottles owned
- 124 collectors
- Average collector rating: 94
(Out of 124 collectors)