Pinot Noir

Pinot-Noir

Viticulture

Compact berries
Thin uneven skin
Makes for uneven ripening & varied results within vine, vineyard and region!
Buds & ripens early, a low yielding varietal.
Mutates frequently:
Pinot Gris, Blanc and Meunier
50 clones recognized in France alone
Vines have short relative lifespan (40-45 years)
Susceptibility: Mildew, frost, Pierce’s disease, coulure
Climate: cool to temperate with lots of sunshine
Soil: well drained, chalk or Limestone

Vinculture

Demonstrates pronounced vintage variation
Needs extra care to extract color and tannin without losing aromatics
Pigeage: Gentle push down of skins back into fermenting grape juice to extract more color, flavor & tannins. Done in open top vessels.

Undergoes Malolactic Fermentation, converting tart malic acids to softer lactic acids, for a rounded wine
Oak aging occurs in older barrels
Cool climates: chaptalization to improve fruit & alcohol, especially in Burgundy.
Warm climate: prolonged maceration to extract more color & flavor

 

 

Old World New World

France:

  • Burgundy
    • Pinot Noir reaches its apogee in Cote d’Or (Golden Slope), more specifically within the Cote de Nuits.
  • Champagne
    • Blended with Chardonnay and Pinot Meunier for sparkling wine production
  • Loire Valley
    • Sancerre
  • Alsace

Germany

  • Local Alias: Spatburgunder

Italy:

  • Local alias: Pinot Nero

Switzerland

  • Blauburgunder, Dole

 Unite States:

Oregon
First planted in 1965Willamette Valley

California
Carneros
Santa Barbara
Santa Maria Valley
Santa Rita Hills
Sonoma
Russian River Valley
Central Coast

New Zealand
most planted red varietal
Central Otago
Martinborough

Argentina
Local alias: Pinot Negro
Patagonia

Australia
Tasmania
Around Melbourne
Yarra Valley

Color: Translucent jewel-like ruby red
Aroma: Dried strawberry, raspberry, some plum, black cherry, mushroom, barnyard, leather, game, spice, black tea, gamey
Body/Texture: Light to medium; silky to velvety
Acidity: Medium to low
Alcohol: Medium
Tannins: Medium to low
Flavors: Strawberry, cherry, plum, spice, earth, limestone minerals, savory, sandalwood