Davis Bynum 2022 Chardonnay / 2021 Pinot Noir

Davis Bynum is among the legendary names in the Sonoma County Wine game. While Davis himself passed back in 2017, his legacy had been in the hands of Rodney Strong Vineyards for some years prior. Among the bold face highlights of Bynum’s career was bottling the very first single vineyard Pinot Noir in Russian River Valley.

I’m always eager to taste anything new from the greater Rodney Strong umbrella of offerings. New releases and bottlings from Davis Bynum label are certainly among their number.

Davis Bynum 2022 River West Gravel Lens Chardonnay ($50)

This tiny production of a mere 115 cases represents what is an exceptional Chardonnay. Minerals, stone and citrus fruit and bits of toasty oak are all in play here. This is a deeply nuanced and broadly appealing Chardonnay that will appeal to fans of multiple styles of this amazing grape.

Davis Bynum 2021 River West Pinot Noir ($65)

If you want to “go to school” on Pinot Noir, the selections from Davis Bynum are a great place to start. This first vintage of this wine is impressive to say the least. Red fruit such as strawberry and cherry are intermingled with oodles of spice. As with the Chardonnay, this is a tiny production at just 147 cases. The River West Pinot Noir is quite reminiscent of the Chardonnay, simply in that the flavor profile hits a wider than typical variety of the grapes flavor and aromatic markers. It’s delicious now and will reward at least half a dozen years of proper cellaring,

I paired these wines with a Lentil and Potato Soup. I call it 30th Century Lentil Soup, for the simple reason that the spice blend BBQ 3000 from Penzey’s is the overriding thing that ties it together. Both wines worked marvelously alongside this richly flavored soup. The Chardonnay brought out the spicier aspects of the soup and the Pinot played perfectly alongside the rich tomato component.

4 Tablespoons Extra Virgin Olive Oil

4 Cloves Garlic Chopped

1 Yellow Onion Finely Chopped

2 Carrots, Peeled and Chopped

3 Ribs Celery, Chopped

2 Cups Lentils (Petite French, Brown, or Black Beluga)

2 Medium Potatoes, peeled and diced

9 Cups Low Sodium Chicken (or Vegetable) Broth

1 Tablespoon Penzeys BBQ 3000

3 Tablespoons Tomato Paste

2 Bay Leaves

1 Teaspoon Kosher or Sea Salt

1 Teaspoon Freshly Ground Black Pepper

In a large Dutch oven or Stock Pot warm the olive oil over medium heat. Add the garlic, onion, carrots and celery; sauté for 5 to 7 minutes or until the onion is softened and pale gold and the carrots are bright orange. Add the Tomato Paste and BBQ 3000, stir until aromatic. Stir in the lentils and sauté for a minute or two, incorporating the lentils thoroughly. Pour in the broth and water and then add the thyme, bay leaf, salt and pepper. Add the potatoes. Cover partially and simmer, stirring from time to time for about 45 minutes or until the lentils are completely tender. Reduce the heat, if necessary to keep the soup at a gentle simmer.

Discard the bay leaf. Taste and adjust the seasoning with salt. Spoon into deep bowls and garnish with a handful of croutons and a bit of your best quality extra virgin olive oil.