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Davis Bynum Jane's Vineyard Pinot Noir 2011

Pinot Noir from Russian River, Sonoma County, California
    14.5% ABV
    Ships Tue, Jan 23
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    Currently Unavailable $24.99
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    14.5% ABV

    Winemaker Notes

    I choose a selection of Pinot "clones" to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more fruit driven, without being distracting; with a round, soft mouthfeel, and less oak and alcohol than you often find in California Pinot Noirs.

    Critical Acclaim

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    Davis Bynum

    Davis Bynum

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    Davis Bynum, , California
    Davis Bynum
    The Davis Bynum Winery story begins in 1951 when Davis Bynum, then a young newspaper man for the San Francisco Chronicle, bought 50 pounds of grapes from Robert Mondavi and made 3.5 gallons of petite sirah. "It wasn't a great wine," says Davis, "but then we drank it all before it was six months old!"

    In 1971, Davis acquired vineyard land in the Napa Valley, near St. Helena. After unsuccess-fully attempting to build a winery on the property in 1973 (due to a moratorium on new winery construction by the Napa county planning commission), the Bynum Family -- Davis' wife Dorothy, son Hampton and daughter Susan -- purchased the 83-acre River Bend Ranch in the Russian River Valley in Sonoma County. On the property was a 1950's hop kiln which the Bynum Family converted into the winery and permanent home. "A friend convinced us to come over to the Russian River Valley. You can grow better grapes there anyway," Bynum chuckled.

    In the first few years of operation at the new winery, grapes were hauled over from Napa and crushed along with local Russian River Valley fruit. This ended when the Napa property was sold off in 1976. During this period, the Bynum Family made their first pinot noir -- the 1973 Davis Bynum Pinot Noir from the Rochioli Vineyard was the first ever pinot to carry a Russian River designation.

    Today, Davis Bynum Winery crushes about 250 to 275 ton of grapes annually (which makes about 15,000 cases of wine), bottling premium varietals under the Davis Bynum label. It is still family oriented: Davis oversees the vineyards and finances, though he now leaves winemaking decisions in the capable hands of Gary Farrell. His son, Hampton, oversees the daily operations at the winery as well as sales, and is responsible for product development. During harvest, Hampton helps with winemaking. Dorothy, Davis' wife, oversees the landscaping and a building improvement program.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    SOU330362_2011 Item# 121953

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