# Williams Selyem Estate Vineyard Pinot Noir (2010)

- **Producer:** Williams Selyem
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €83
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, red plum, black cherry, vanilla, cloves, cedar, leather, earth, mushroom, tobacco

## About this wine

The 2010 Williams Selyem Estate Vineyard Pinot Noir is a 100% Pinot Noir from the renowned Russian River Valley in Sonoma County, California. This wine is a testament to the challenging 2010 vintage, which yielded grapes of exceptional concentration and character due to climatic extremes. The Estate Vineyard itself is a carefully curated site, planted with multiple Pinot Noir clones on specific rootstocks to enhance complexity and express the unique terroir. Williams Selyem, a winery with roots in passionate home winemaking, adheres to a philosophy of minimal intervention, focusing on handcrafted techniques to allow the vineyard's voice to be heard. The wine's structure and depth suggest significant aging potential, reflecting the winery's commitment to producing age-worthy Pinot Noir.

## Interesting facts

- The Estate Vineyard was formerly known as the Litton Estate.
- The vineyard is planted with five different Pinot Noir clones.
- The 2010 vintage was described by winemaker Bob Cabral as one of the most challenging of his career.
- Williams Selyem wines are primarily sold through an allocation system.

## Food pairing

The wine's medium-plus acidity and velvety tannins are well-suited to cut through the richness of game birds and pork, while its complex fruit and earthy notes complement the savory and sweet elements of the suggested dishes. The wine's intensity can stand up to robust flavors.

## Wine making process

The winemaking process for the 2010 Williams Selyem Estate Vineyard Pinot Noir emphasizes a non-interventionist philosophy. Grapes were fermented in repurposed stainless steel dairy tanks, with manual punch-downs every six hours to manage the cap. The wine underwent foot treading, a traditional method for gentle extraction. Following fermentation, the wine was aged for 20 months in French oak barrels, with 71% being new. The winery avoids mechanical pumping and filtration, aiming to preserve the wine's natural character and structure. The vineyard itself is a testament to thoughtful viticulture, with a diverse planting of Pinot Noir clones and rootstocks selected to match the varied soil conditions.