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2016 Williams Selyem Precious Mountain Pinot Noir

Removed from a temperature and humidity controlled wine storage unit

2 available
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Ends Sunday, 7pm Pacific

RATINGS

94Burghound.com

A bit more wood is present on the brooding aromas of poached plum and a range of dark berries that are trimmed in hints of spice, floral and exotic tea. The lavishly rich and concentrated middle weight plus flavors culminate in a palate soaking, powerful and overtly muscular finish that is bold, powerful... This is a 'wow' wine and most impressive.

92Jeb Dunnuck

...loads of mulled red and black fruits, leather, and dried flower aromas and flavors. It's rounded, nicely textured, has a singular character, and a great finish.

91Wine Enthusiast

...grippy, concentrated wine full of powerful tannins. Dried herb, tea, blood orange and pomegranate combine for a force of flavor.

90+ Vinous / IWC

... Intensely mineral and savory notes are at the forefront, while the fruit is pushed into the background. Chalk, white pepper, citrus peel and smoke add character to the earth tones...

PRODUCER

Williams Selyem

Williams Selyem was founded in 1981 when Ed Selyem and Burt Williams, friends who shared winemaking as a hobby, decided to make a commercial vintage. The men were neighbors in the Russian River Valley with full time jobs that were unrelated to winemaking. Nevertheless they purchased grapes and made Zinfandel, then single-vineyard Pinot Noir. Williams Selyem Pinots quickly earned a cult following. In 1998 the founders sold the winery to John and Kathe Dyson, former customers with backgrounds in wine production and business. The winemaker is John Cabral. Though the estate is best known for Pinot Noir, it also makes Chardonnay and Zinfandel. Says Robert M. Parker Jr: “The overall style of Williams Selyem Pinots remains one of elegant, high-acid wines that can age….”

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.