The aromas of wild blackberries, black truffle, earth and minerals dominate the nose completely in this vintage. Concentrated flavors of blackberry cobbler, cinnamon, and cherry cola are complemented by the silky grape and oak tannins in the finish. This wine shows much more fruit-driven complexity than I have seen in past vintages.
—Winemaker Bob Cabral
2006 Weir Vineyard Pinot Noir
- Alcohol
- 14.4%
- Residual Sugar
- residual sugars…
- pH
- 3.47
- TA
- 0.62g/100ml
- Barrel Aging
- 15 months
- Barrel Selection
- 69% new, 31% 1-year-old
When to Drink
2011-2015
Learn more about cellaring and opening Williams Selyem wines.