Wine Spectator

Mission Accomplished, James Laube

Wine Spectator’s James Laube discusses legendary winemaker Bob Cabral’s departure from Williams Selyem winery in Russian River.

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Wine Enthusiast

Wine Enthusiast’s Annual Wine Star Awards, By Wine Enthusiast

With about 35 different bottlings each vintage, up to and including the dramatic, ageworthy vineyard-designated Pinot Noirs, Williams Selyems’s wines have excelled over the last few years.

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Wine Enthusiast

Wine Enthusiast’s Winemaker of the Year

Williams Selyem winery is proud to announce that Bob Cabral, Director of Winemaking for Williams Selyem, has been named Winemaker of the Year for by Wine Enthusiast Magazine.

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Napa Sonoma Magazine

Wine Country’s Bob Cabral has produced some of the best wines in the World, BY LAURA LEVY SHATKIN

For diehard wine lovers, rock star winemaker Bob Cabral’s name is synonymous with the best of Sonoma County’s Pinot Noir.

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Steve Heimoff

Bob Cabral's Next Step, by Steve Heimoff

For diehard wine lovers, rock star winemaker Bob Cabral’s name is synonymous with the best of Sonoma County’s Pinot Noir.

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Wine Spectator

Williams Selyem Winemaker Bob Cabral Stepping Down, by Tim Fish

Williams Selyem winemaker Bob Cabral, who took the reins from founding winemaker Burt Williams at the winery in Sonoma’s Russian River Valley 16 years ago, will be stepping down at the end of 2014.

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Wine Review Online

A Salute to Bob Cabral, By Linda Murphy

Oh, the shoes he had to fill, and those he leaves behind. Bob Cabral, who in 1998 became only the second winemaker in Williams Selyem’s 33 years as a commercial winery, will leave after the 2014 harvest.

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North Bay Business Journal

Bob Cabral wins Wine Industry Award in winemaking, by JEFF QUACKENBUSH

Many credit Bob Cabral, 54, with helping U.S. consumers fall in love with pinot noir and make Sonoma County a known source for the wine.

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Palate Xposure

WEDNESDAYS WITH WINEMAKERS – BOB CABRAL, by Ilona

Bob Cabral is best known for his sixteen year stretch as Williams Selyem‘s winemaker. There, he was responsible for crafting some of California’s most sought after Pinot Noirs.

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The Label Story

My wife Heather and I were fortunate enough to work with Byron Hoffman on our label design. This process was developed though several meetings at our home in Healdsburg that would sometimes last four or five hours. We talked about our family, my passion for music (rock ‘n’ roll in particular), how the wine business has provided us with an amazing life, and why we decided to pursue this project. We believe Byron very much captured our vision. This was one of the most rewarding processes I have ever been through. It seemed to finally bring our dream to life.

I adamantly resisted having my name “splashed” across the labels, so it may take a much closer look to find it. “Bob Cabral Wines” was used because the name “Cabral” had already be trademarked by a North American company importing Portuguese ports. That was just fine with me. We have used proprietary names for each wine. Each of those names has personal meaning and significance, those names have the largest font you’ll see on each label. Appellation, varietal, and vintage also are visible, since those are the most relevant information to any wine label. Byron deftly added many subtle elements from my fascination of old concert posters: the “bleeding” of color and backward lettering in a sort of balloon font to the color and texture of the paper stock we used. Each label also has a fragment of song lyric that I chose for a number of different reasons. Each is unique and meaningful to me, and I hope you find your own inspiration or muse as you enjoy the wines.




Rat De Cave

The French candle-stand called “Rat de Cave” or Cellar Rat, was the essential working tool used in the wine cellars of Burgundy. Its origin stems from far back in the past. In the year 1000 the Monks of the famous Abbey of Cluny, near Vougeot, used it to illuminate the caves that housed their wine barrels. This provided them with the necessary light to work with the wine barrels throughout the vintage. During fermentation, the colour of the flame showed the eventual evolution of gases as the wines underwent a chemical transformation. The Monks then knew to leave the caves due to lack of oxygen - a “canary” if you will. The handle or “rats tail” provides an easy grip and the hook permits to hang the stand on a nail or the head of an oak barrel. This would allow the Monks to rack the clear wine off of the heavy sediment or lees.

We chose this “tool” as a tribute or symbol to the traditional Burgundian methods I am using to craft our wines. Incorporating these traditions is an essential part of my winemaking thought process and vision - plus it’s really cool. You will not see this symbol on any of our labels, but should become quite familiar with it on the end of our bottle capsules. We hope that the flame inspires everyone towards a world of hope, peace and love.