Pinot Noir

Overview

Pinot Noir is a thin-skinned grape, known for its fickle nature and for being difficult to grow in many climates and soils, and incredibly sensitive to the size of crop, doing best at small yields. Pinot Noir ripens early and as such is not suitable to very warm climates where ripeness would be achieved before aromatic complexity. Partly given its thin skins, Pinot Noir is a transparent grape, able to communicate differences in terroir better than most other red varieties.

The classic grape of red burgundy, Pinot Noir is behind some of the greatest terroirs of the limestone-clay hillsides of the Cote de Nuits in Burgundy. Globally adored for their silky texture, herbal forest floor enticing  aromas, and sensuous balance, the Grands Crus of the Cote de Nuits are the pinnacle of what the grape variety can achieve.

Germany and the South Island of New Zealand, along also with some of the Pacific Northwest, Chile, and Australian states of Victoria and Tasmania, are all relatively cool in climate, thus offering the perfect long and slow growing season for Pinot Noir. In California, Carneros and Russian River Valley, as well as the cool coastal sites of Sonoma, but also the Central Coast’s Santa Maria and Sta Rita Hills are other great growing areas for Pinot Noir.

Typical Blends and Winemaking 

Pinot Noir is always produced on its own as a varietal wine and is known as one of the best red grape varieties for expressing the terroir in which it was grown, no doubt to an extent given its thin skins and transparent appeal. Occasionally whole bunch fermented and allowed a period of cold extraction before fermentation starts to enhance its red colour, Pinot Noir has great affinity with the subtle spice and phenolic textural lift which French oak barrels can contribute.

• Pinot Noir (100%)

Typical aromas and flavours

Red berries (strawberry), cherry, violets, cloves, vanilla    

Food matching

Pinot Noirs tend to go well with simply cooked meats, especially without too much sauce or heavy charring, as well as a variety of game, like pheasant, grouse and duck breast – for example roasted duck or goose with cranberry sauce for the festive season, or duck confit with caramelized orange. Rack of lamb also works well, especially with slightly fuller bodied and riper examples, as does venison. Mushrooms, both as accessories but also in risotto and pasta, goes well with a variety of Pinot Noirs, as does meaty fish, like monkfish and cod, especially when accompanied by for example girolles and red wine-based sauces. Mild cheeses, such as hard cow’s and sheep’s milk, young brie, and goats cheese also works well.