A benchmark expression of Russian River Valley Pinot Noir, the 2023 Davis Bynum is a portrait of balance, elegance, and place. From a late but exceptional harvest, this vintage captures the nuanced purity of Pinot grown in one of California’s most iconic AVAs, marrying ripe fruit with refined oak and a vibrant mineral core.
Taste
The nose opens with aromas of ripe red plum, strawberry compote, and red cherry, lifted by hints of baking spice, caramel, and toasty oak. On the palate, layers of concentrated cherry and strawberry glide over a creamy texture, accented by subtle oak spice and mineral freshness. The acidity is bright yet integrated, giving energy to the smooth, balanced mid-palate. A long, graceful finish echoes with cherry compote, spice, and a gentle kiss of oak.
About the Winery/Winemaker
Davis Bynum made history in 1973 by bottling the first single-vineyard Pinot Noir from the Russian River Valley, cementing the region’s reputation as one of the world’s premier Pinot sites. Today, under the guidance of winemaker Greg Morthole, the estate continues its legacy of producing site-driven wines that reflect the valley’s diverse microclimates and soils. With a focus on gentle winemaking and sustainable practices, Davis Bynum honors both tradition and innovation in every vintage.
Why We Love It
This Pinot strikes the perfect balance between ripe California fruit and Old World restraint. The 2023 vintage, shaped by a challenging but ultimately rewarding growing season, showcases a seamless interplay of red fruit, spice, and mineral tension. It’s both approachable now and structured for graceful aging—a true Russian River classic at a remarkable value.
Technical Wine Notes
Origin: Russian River Valley, Sonoma County, California
Varietal: 100% Pinot Noir (Clones 37, 113, 115, 667, 777, Jackson, Pommard, Wente)
Farming: Sustainable practices
Vintage: 2023 (late harvest; ideal fall conditions)
Soil: Varied alluvial and sandy loam soils
Fermentation: Traditional fermentation with select Pinot Noir clones
Aging: 14 months in French and Hungarian oak (31% new)
Alcohol: 14.5% ABV
Acidity: 0.59 g/100mL
pH: 3.48
Style: Silky, balanced, fruit-driven yet refined, with excellent aging potential
