Ripe fruit aromas offer a perfumed nose of Maraschino cherries, wild berry, white truffle, cardamom, anise and green tea. I find that the ripe and rich tannins carry long through the finish. Balanced acidity and breadth of grape tannin help complete the forward fruitiness. A wonderful growing season in the Central Coast.
—Winemaker Bob Cabral
2006 Central Coast Pinot Noir
- Alcohol
- 13.9%
- pH
- 3.49
- TA
- 0.62g/100ml
- Barrel Aging
- 10 months
- Barrel Selection
- 35% new, 35% 1-year-old, 29% 2-year-old
When to Drink
2011-2015
Learn more about cellaring and opening Williams Selyem wines.