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.
Davis BynumView all wine
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... View More