Weir Vineyard sits in the Yorkville Highlands of Mendocino County, 16 acres of Pinot Noir on an ancient, rocky hillside that climbs from 850 to 1,000 feet. The soils are gravelly and brittle — old rock that stresses the vines and concentrates their energy. The Pacific Coast is close enough to deliver the cool climate that slow-ripening Pinot Noir demands. This is not an easy place to farm, which is precisely why the fruit is worth working with.
Bill Weir was a San Francisco Bay Area attorney who traded the family’s Piedmont home for a sheep farm in the Yorkville Highlands because he believed the ground could produce Pinot Noir worth the obsession. He wasn’t a fifth-generation farmer. He was someone who tasted great Burgundy, drew a straight line from vine to glass, and acted on it. The Old Vineyard is planted to Romanée-Conti and Wadenswil 2A clones; the New Vineyard to New Pommard and Rochioli Riverblock clones. Yields are intentionally low — whatever few clusters are produced carry the full weight of what this land has to offer.
Bill Weir passed away in 2023. His sons Donnie and Bix farm the vineyard today, with improved methods and a clear sense of what they inherited. Williams Selyem has sourced from Weir since 1999, producing some of the most celebrated vineyard-designate Pinot Noir in the portfolio from this singular piece of Mendocino County ground.