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This savory wine leads with red fruits and dried herbs. Hints of baking spices are apparent today and will continue to integrate into the aromatics with age. The […]Read More
|Barrel Description||57% new, 43% 1 yr.|
|Barrel Aged||16 months|
This savory wine leads with red fruits and dried herbs. Hints of baking spices are apparent today and will continue to integrate into the aromatics with age. The palate is dominated by red fruits and the concentration on the mid-palate is compelling. Typified by minerals and savory notes, the Weir will develop additional layers with time in the cellar. The finish is beautifully long with effusive smoky minerals. A recent retrospective tasting from the Weir Vineyard highlighted the grace with which these wines age.
It was an auspicious start to the 2017 growing season with steady rain followed by dry spells which allowed for the soil profile to fill up progressively. The waterworks kicked into high gear in January at which point over 20 inches of rain had accumulated. That’s nearly double the historical average. 2017 was epic in many respects and at one point the Russian River waters touched Westside Road and the winery was waterfront property! As the waters receded and the soil dried up, temperatures moderated, and bud break ensued by mid-March. Steady rain through the vegetative cycle was balanced with days of brilliant sunshine which helped to grow green, healthy plants. The weather was very fine in May for the flowering period and ideal for the fruit set. As the season progressed there were periods of heat that occurred with some regularity. With plenty of water in the soil profile, the plants did not stress too much and physiological maturity continued at an accelerated pace. Due to the diversity in our vineyard sources, there is normally a natural spread in the pick dates. However, in 2017 there was compression of the harvest and many of the vineyards were ready in a short period of time. The process was nearly complete by the time the intense Labor Day heat wave hit and, thankfully, had concluded before the devastating wildfires in October. Through a Herculean effort in the vineyards and at the winery we were able to pick the grapes at the optimal time and preserve the freshness and acidity of the vintage. The consequent wines show a refinement to the tannin structure which will allow for early consumption but will age gracefully with mid-term cellaring. Through and through, the 2017 is an excellent vintage.
The 2017 Pinot Noir Weir Vineyard is beautifully lifted and precise, as wines from this appellation tend to be. Crushed flowers, crushed berries and mint add nuance as this high-toned, perfumed Pinot opens up in the glass. The Weir will appeal most to readers who appreciate delicacy in Pinot Noir. A.G.
Medium-light ruby; attractive, fragrant, earthy, herbal, elegant, red fruit flavors with hints of cola and cinnamon, and a mineral note on the finish; medium tannin; lingering aftertaste. Enjoyable now as it developed with airing in the glass, though worthy of several years of aging. Very highly recommended. 91
There isn’t a lot of pinot noir in the hills south of the Anderson Valley. And pinot wasn’t the most likely variety for Bill and Suki Weir to plant when they bought a parcel of rocky grazing land there, near the headwaters of the Navarro River, in 1987. A lawyer by trade, Bill studied viticulture, then, after a trip to Burgundy, he sourced plant material from Mount Eden, which traces its cut- tings back to Domaine de la Romanée-Conti; he used it, along with the Wädenswil clone, to plant his first 7.5 acres, in 1992. By 1998, he had convinced Burt Williams to buy some of his fruit and Williams Selyem has been making Weir Vineyard Pinot Noir ever since. It is among the most distinctive and, often, the most beautiful of Williams Selyem’s range. This 2017 has the grandeur of an American grand cru: It speaks of mountain forests and coastal desert cold. There’s brightness to its scent of roses, and sumptuous richness to its texture, knitting the wine’s dark fruit and energy together in a flavor that lasts for minutes.
Reviewed by Joshua Greene.