Williams-Selyem

707-433-6425 Healdsburg, CA 95448
United States

Today, the winemaking torch has been passed into the skillful hands of a carefully selected team headed by Executive Winemaker, Bob Cabral. They share a passion that requires a strong but intuitive approach, given the capricious nature of the varietal. These artisans respect and employ the original handcrafted approach to winemaking that has made Williams Selyem wines so sought after today. The winery carefully executes the Williams Selyem philosophy of "respecting the juice." From fermentation to bottling, including the no pumping and filter-free methods, the winemakers use these processes to ensure that the quality of the wine is not compromised. Fortunately, they seem to have none of the typical pressures that many wineries do today and are therefore able to focus strictly on quality. This almost ceremonial approach to creating these wines can be tasted in every bottle. Bob says there's no other place he'd rather be making wine than in the Russian River Valley. Much like the philosophy of Burt Read more »

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Varietals Produced by Williams-Selyem View all

  • Gewürztraminer

    Gewürztraminer’s direct and obvious charm has made it a popular varietal in almost every corner of the wine world. Ex...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Chenin Blanc

    History of the grape: Modern day French oenologist Pierre Galet states Chenin Blanc has been in France at least since...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

  • Zinfandel

    Parentage of the grape: Crljenak to Austria to America. In the 1970s, claims surfaced that the Italian Primitivo is l...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

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Williams-Selyem on Snooth

  • So my wife loves zins but we really like a velvety mouth feel with some good fruit.  Right now our favorite is The Zin by Cosentino.  If anyone has recommendations my wife is starting to sware off all other booze except this zin so help me out.  We are open to other reds as well. Read More

    Forum post in the topic Hello Snooth!- any...


  • There are tons of garage wine stories around here. Sometimes these guys kick ... produced with the now iconic Williams Selyem label. Burt designs it using a letter press and even mixes his own ink for the labels.1983 The first commercial release of Hacienda del Rio.1983 Burt and Ed receive a cease and desist letter from the Hacienda Winery, re... Read More

    Forum post in the topic Homemade wine


  • I don't utter those words easily (homemade wine). Personally, I think it's crap and that there's no such thing as GREAT homemade wine.I was wondering what some of your stories and/or responses are with and when offered said crap.I occasionally am offered a bottle (because wine may come up in conversation with acquaintances or clients) and I resp... Read More

    Forum post in the topic Homemade wine


  • It’s a great thing when things just come together. Earlier this year I had planned a trip to California to do some tasting but it had to be postponed. When I went to reschedule I noticed a thread in the Snooth Forum  that was looking for people to join in a West Coast Pinot Noir Throw Down. I wasn’t sure what exactly that entailed but I am alway... Read More

    From the article $25 to $35 Pinot Noir


  • Williams Selyem Weir Vyd. Pinot Noir Writing On Label 2007

    Snoothrank:

    Gorgeous floral, crushed fruit and fine oak aromas on the nose but on the palate this is soft and easy going without enough fruit to buffer the alcohol. Probably falling apart. 84pts Read More

    Wine review by Gregory Dal Piaz


  • Back in July, I proposed a West Coast Pinot Noir throwdown on the Snooth forums.  In what was a pot-luck twist on one of Gregory dal Piaz’s “Drink My Wine” events, I suggested that any Snooth forum posters could congregate in my neck of the woods—Oakland, California—and bring a bottle of their favorite Pinot Noir from whatever region they think ... Read More

    From the article Snooth's West Coast Pinot Throwdown 2013


  • That was a blast. I want to thank everyone who made it possible with a tip of the hat to Mr and Mrs Foxy!Great hospitality, food, and friends, and we also had some wine. I didn't include the Patz and Hall wines in my WOTN voting since they had so many entrants in the line-up, but the Burnside and Moses-Hall were both excellent and the Sonoma Coa... Read More

    Forum post in the topic Pinot Throw Down for West...


  • Here are my notes. Flight 1 '90 Faively Charmes Chambertin Grand CruReddish-brown, advanced nose, white pepper, red currant, dried cherries, a little grip. Over the hill. Guessed France '10 Domaine des Lambrays Clos des Lambrays Grand Cru Morey St DenisRuby Red, cranberry nose, whole cluster notes, medium weight, some cherry and strawberry fruit... Read More

    Forum post in the topic Pinot Throw Down for West...


  • Williams Selyem...not to be confused with Winston Salem, NC. Read More

    Forum post in the topic Pinot Throw Down for West...


  • Zin is almost always a good call with BBQ and esp with brisket.  I wouldn't go too fruity, as the extremes of Zin get too jammy to create an offset to the sauce.  I like a more structured Zin--yes, it exists--like a Williams-Selyem, a Carlisle, a Mauritson Rockpile.  But here's one that would be really neat:  Ulises Valdez's St. Peter's Church Z... Read More

    Forum post in the topic What to drink with BBQ brisket?


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