Bob McDonald

9.5

My first of 6. Smells like a full bodied Pinot Noir. The palate is rich with a lovely fruit sweetness, cherry and plum, and again, a full bodied Pinot Noir with intensity. Ticks all the boxes. Texture and the tannins are silky. Enough acid and tannin to go another 8 to 10 years. 98 points from HH. — a month ago

Rob Brobst III

9.7

8 hour double decant needed! Magnificent offering from an unexpected region. — a year ago

Scott C

Founder / Co-director SR Wine imports

9.1

8 g l sugar , serious Riesling . Intense lime , wet stones . Good length. — 3 years ago

Bryan Kesting

9.3

I find the William Selyem Pinots at their best at 8-10 years. — 4 months ago

Henry Fuseler

9.0

8/2023. Nice flavor. Sits well on the pal — 8 months ago

Randall Brater

9.1

Decanted 8 hours on day 1 thanks to @Jason Brater recommendation (sometimes I listen). Was quite delightful with ripe fruit and berries. On Day 2, was even better. Supple tannins and velvety smooth with hints of plum, berries and a little tobacco. Amazing price. — 2 years ago

Bob McDonald

9.2

On Saturday I conducted a Cabernet tasting at home with 8 mates. The theme was 2009 vintage Bordeaux v Margaret River with this outlier from NZ included. This had leafy minty notes with a touch of coffee. A medium weight palate with a certain hardness which was a negative. Still a good future. Ended up being out classed in the company to follow. I will drink my remaining 6 bottles over the 5 to 10 years. — 4 years ago

Scott E. Becker

9.4

[Tasted on December 8, 2024 at Home with Tom]

Mango and pear fruit, with almond, brioche and nutmeg. Round and well balanced. Beautiful wine. Wine was ranked as #3 on Wine Spectator’s Top 100 of 2022. — 5 months ago

Lesli Powers

9.4

Volume 8, drinking in early 2023. — a year ago

Alder Yarrow

Wine Blogger Vinography

9.5

I have owned more bottles of this specific wine in this vintage than almost any other from California. Why? Because it’s one of the greatest wines that was made in California during the 90s. Most people have never heard of this tiny winery up in Yuba County, but for a while they were making some of the most terroir-driven wines in California’s history. Grown on a dome of decomposing granite, this blend of Cabernet Franc, Cabernet Sauvignon, and Merlot has a deep stony minerality and a gorgeous cedar and smoked meat perfume. Cedar, leather and cherries mix with crushed stone and forest floor on the palate. Still-zingy acidity makes for a mouthwatering package. The last bottle of this I pulled from my cellar was not in great shape, and I had begun to fear I needed to drink my remaining 8 bottles quickly, but this one proved my fears unfounded. Shazaaaam! — 3 years ago