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Byron Pinot Blanc 2001
In 1990, the Robert Mondavi family purchased Byron, and Ken Brown became Winemaker and General Manager. He and Tim Mondavi, Robert's son, set about designing the new Byron Winery as an expression of their shared belief in natural farming, experimental viticulture and gentle grape handling. They wanted to eliminate pumping, which shears grape stems, skin and seeds, allows tannins and other harsh elements into the juice and can make wine bitter.
With the aid of noted architect R. Scott Johnson, who designed the Opus One winery in Napa Valley and San Francisco's Transamerica building, Ken designed a multi-level winery that replaces pumping with gravity flow, resulting in more complex, dynamic wines. Byron's vineyards were also expanded and replanted as Ken Brown experimented with trellising systems, new rootstocks and clones, row orientation, and planting density in his quest for the perfect grape.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
Lightly aromatic, pleasantly soft, and always approachable, Pinot Blanc is best known in Alsace, where it is considered a workhorse variety that takes a backseat to the more complex Pinot Gris. A white mutation of Pinot Noir, it produces easy-drinking, enjoyable wines here. In Italy, as Pinot Bianco, it gets a little more complex, especially in the mountainous Alto Adige region. It is perhaps most successful as Weissburgunder in Germany and Austria, where the wines are subtle, delicate, surprisingly complex, and age-worthy. There is also some Pinot Blanc performing well in Oregon and cooler pockets of California.
In the Glass
Typically, Pinot Blanc has a relatively full body and expresses simple but pleasing aromas of crisp green apple, pear, citrus, and white flowers. The finest examples possess stony minerality and occasionally ripe stone fruit flavors, and with age can develop intriguing notes of honey, vanilla, and almond.
Delicate Pinot Blanc works well with lighter fare such as salads, seafood, chicken, or turkey, but is truly at its best with Alsatian pairings like Hollandaise dishes, onion tarts, or the region’s notable soft cheeses such as Muenster.
Pinot Blanc’s delicate aromatics, full body, and moderate acidity make it a great alternative to the world’s most popular white wine. Anyone experiencing Chardonnay fatigue and looking to try something new would benefit from giving Pinot Blanc a try.