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

  • Cabernet Sauvignon

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

  • Pinot Noir

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

  • Chardonnay

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

  • Zinfandel

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

  • Chenin Blanc

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

  • Gewürztraminer

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

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Williams-Selyem on Snooth

  • 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?


  • I'm hosting a BBQ dinner party and one of courses is smoked brisket with a sweet, tangy, pretty spicey BBQ sauce.  Wanting to explore outside of the Riesling realm, and I already have beer covered in another course, I find suggestions of fruity Shiraz and Zinfandel.  Thoughts, recommendations ? Read More

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


  • We were lucky enough to attend the sold-out Project Zin fundraiser for the Downs Syndrome Association of the North Bay last night in Healdsburg, CA.  Clay Mauritson of Mauritson Family Wines/Rockpile Wines and Charlie Palmer of Dry Creek Kitchen (and about half a dozen other acclaimed restaurants) sponsor this event.  Between their respective ma... Read More

    From the article Project Zin 2013


  • We were lucky enough to attend the sold-out Project Zin fundraiser for the Downs Syndrome Association of the North Bay last night in Healdsburg, CA.  Clay Mauritson of Mauritson Family Wines/Rockpile Wines and Charlie Palmer of Dry Creek Kitchen (and about half a dozen other acclaimed restaurants) sponsor this event.  Between their respective ma... Read More

    Forum post in the topic Project Zin 2013 (Year 3)


  • Hey Fox, Project Zin looks like a winner. Why didnt you talk about it sooner ... CellarsValdez Family WineryWilliams Selyem Nice lineu Read More

    Forum post in the topic Outthere, A Little Help, Please


  • I just received notification from Bedrock that I might have the opportunity to buy some of their new release and, thus, be elevated to full e-mail membership.  So, I am wondering if you have any recommendations on the following that I may request.  My gut feeling is that the most attractive wines might be the ones with the lower bottle limits:De... Read More

    Forum post in the topic Outthere, A Little Help, Please


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