At a glance

Producer

Williams Selyem

Region

Russian River Valley, Sonoma County, California, USA

Grape variety

Zinfandel

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$120-$175 (secondary market, as primary release was mailing list only)

Tasting profile

Rich blackberry, black cherry, plum, blueberry, baking spice, subtle oak, and hints of earth and pepper.

Evolution: Primary fruit integrates with secondary spice, leather, and forest floor; tannins soften and acidity persists.

At peak: Fruit, spice, and earth in harmony; layers of texture and complexity expected through 2025.

Structure

Acidity

Fresh, vibrant, and balanced

Tannins

Medium, supple, and polished

Alcohol

Typically 14.0%-14.6%, balanced for the region

Aging potential

High for Zinfandel, can develop nuance up to 10+ years

Drinking window

Peak drinking

2021 to 2024

Optimal window

2019 to 2026

Current status

Approaching maturity but still fresh

Current condition

The wine is showing well with well-integrated fruit and structure, entering mid-peak phase.

Williams Selyem Zinfandels from Bacigalupi Vineyard show excellent depth and structure due to old vine fruit and careful winemaking. The 2016 is entering peak maturity with balanced fruit, tannin, and acid. Best drinking window is now through 2026 before subtlety may fade.

Food pairing

Barbecue pork ribs, grilled lamb, duck with berry sauce, aged cheddar, wild mushroom risotto.

Serving

Decant

Yes (30 minutes) — Decanting will help to aerate the wine, enhancing its aromas and flavors, especially given its medium tannins and age.

Sustainability

Sustainability score: 7/10

Producer focuses on sustainable farming (cover crops, minimal chemical inputs, integrated pest management), efficient water use (drip irrigation), reduced synthetic fertilizers, and moderate packaging/weight. Winery employs energy-efficient practices but does not use recycled glass extensively or lightweight bottles.

Williams Selyem prioritizes sustainability in sourcing and vineyard practice, working with Bacigalupi—one of Sonoma's earliest certified sustainable vineyards. While not organic or biodynamic, their practical commitment to ecological farming and conservation is evident. Packaging is standard, not especially light. The winery is a leader in local stewardship, but lacks advanced certifications or published carbon-neutral goals. Overall, the wine scores well for sustainability relative to premium California producers, but room exists for further renewable energy use and packaging innovation.