Although I have alluded to this in posts on other threads, this requires a thread of its own.
Great news: Perhaps as soon as this winter and certainly before the end of the year, Burt Willaims will resurrect his prowess in making stellar wines especially vineyard designated pinot noir. His own vineyards are now in their 5-6 year period and are producing beautiful fruit already evidenced from wines from his daughter, Margi of Brogan Cellars and Chris and now Drake Whitcraft, of Whitcraft Winery. He is free and clear from his non compete agreement with the sale of the Williams Selyem Winery.
In fact, one of the best pinots Ive had this year came from a 2007 Margis Block from her labeled My Fathers Vineyard which I believe is from Burts Morning Dew Ranch Vineyard. [As an aside, one of the other best pinots Ive had this year was from the Brogan Cellars Buena Tierra, Helio Doro Block which Margi calls "sex in a glass". Its a WINNER.]
Mike- I dont know if hell be doing the old vines Zinfandels of years past.
Tim- I do not know the label name he`ll use.
Gene- There will be an announcement down the line; I will post it here if it is not in an obvious release to everyone.
To all: I consider Burt a good friend and do not want to pry any more than what I have shared which has been OK`d to do. If I get more info down the line, I will definitely pass it on.
It’s a bit subtle, Mike. Most people won’t get it.
Hacienda Del Rio was the original name for Williams-Selyem. But the Hacienda Wnry just East of Sonoma sued
for trademark infringement and to avoid legal costs, they changed their name to Williams-Selyem. And the rest is history.
Don’t know who own HaciendaWnry these days. Probablt FredFranzia.
Tom
How much concern should there be for smoke taint? Burt doesn’t seem like the type of guy that would tinker with the grapes and uses what he has as a vintage showcase. Doesn’t the smokiness eventually dissipate with bottle age?
Winemaker note: There is initially a smokey aroma that combines with a dark berry fruit component with hints of roasted nuts and earth, medium rich palate, ripe tannins and berries on the finish. To sum this wine up in a more poetic vein ‘the veil of the vintage present as it should be does not obscure the strength of the terroir.’ My suggestion with this wine is to decant it for aeration, after the wine is aerated for a while the smoky components recede a bit and the fruit comes forward showing berry and pie cherry complexities. The wine at all stages pairs well with grilled salmon, lamb, veal and pork.