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.
2017 Central Coast Pinot Noir
Reviews
90 / Wine and Spirits
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.
93 / Wine Enthusiast
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.
88 / Vinous
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.
- Alcohol
- 13.9%
- pH
- 3.58
- TA
- 0.56g/100mL
- Barrel Aging
- 10 months
- Barrel Selection
- 30% new, 36% 1 yr., 34% 2 yr.
When to Drink
2020-2027
Learn more about cellaring and opening Williams Selyem wines.