Williams Selyem Estate Vineyard Allen Vineyard Chardonnay, Russian River Valley, USA

威廉斯樂姆酒莊艾倫園霞多麗干白葡萄酒

點擊次數：10091

The 2006 Chardonnay Allen Vineyard is another wine that has terrific aromas but then seems to fall off in the mouth. The superb attack is reason to get excited, as the wine displays plenty of lemon blossom and honeyed citrus, with hints of wax and butter. It is on a fast aging track as well, so I would drink it over the next 1-2 years. With over a dozen Pinot Noirs, one would think that winemaker Bob Cabral would be perennially stressed out having to deal with so many different vineyards. However, except for the blend of Russian River and Westside Road Neighbors, they are all legitimate vineyards, and I can fully comprehend why they would want to keep them separate. As I have said before, there is a clear “house” style, with wines tending to have a slightly higher acid profile, lower pHs. But there is no doubting that these are well-made wines which are, for the most part, age-worthy Pinot Noirs which, with some patience, reward cellaring. In 2006, a challenging vintage in the Russian River area (less so on the Sonoma Coast), the 2006 vintage has turned out well at Williams-Selyem. Of course, 2007 is a more fragrant, purer vintage from an integrity perspective, so those wines will be a no-brainer. I will comment on all the single vineyards, but as I write them, I must offer a word of advice: don’t dare ignore the brilliant Zinfandels and Chardonnays that Cabral turns out. They are not as renowned as the single-vineyard Pinots, but they are top-flight wines. A Pinot Noir that really depends on vintage for success is from the San Benito Valley south of San Francisco, home to the old Almaden winery.Tel. (707) 433-6425; Fax (707) 433-6546

Similar to the ’05, the winery’s ’06 Allen Chard is quite dry and savory, and shows the minerality this vineyard often displays. Yet it’s also creamy and fruity, offering up a wealth of sweet Meyer lemondrop, white peach and lime flavors. Feels a bit nervous and immature now, and could improve considerably in the cellar over the next several years. ——S.H.(2/1/2009)—— 93