Pinot Noir

Location: Worldwide

Origin: Pinot Noir is one of France's oldest grapes, cultivated more than a century ago by the Cistercian monks in Burgundy.

Top Growing Sites: France, California, Argentina, New Zealand, Germany, Italy, Oregon

Climate: Varies on location; Cooler climates produce more delicate and light-bodied Pinot Noir. Warmer climates produce riper and fuller-bodied Pinot Noirs with higher alcohol.

Pinot noir buds early and ripens early, and the longer the berries can stay on the vine before becoming too ripe, the more complex the resulting wine will be. Too much heat and sun cause pinot noir to ripen before it has a chance to develop its full potential for flavor and aroma.

Soil Type: Limestone, silt-clay, sandy, sandy-loam

Wine Style: Still Red Wine; Pinot Noir is almost always made in a dry style.

Acidity: Bright and silky

Glassware: A large round bell-shaped glass. This glass is important to collect the delicate aromas of Pinot Noir.

Serving Temperature: Pinot Noir has an ideal serving temperature range of 55–65°F. You can serve lighter wines closer to 55°F, and fuller-bodied Pinots closer to 65°F.

Cellar: Varies on the bottle and vintage; around 10-15+ years is common

Genetics/Parent Grape(s): Gouais Blanc

Vine Species: Vitis Vinifera

Flavor Profiles: The best Pinot Noir taste has complex flavors that include cherry, raspberry, mushroom and forest floor, plus vanilla and baking spice when aged in French oak.

Fun Facts:

  • The name Pinot Noir comes from the French words for “pine” and “black,” a reference to the pine-cone shape of its clusters on the vine and the color of the grapes.

  • During the Middle Ages, only nobility and church in northeast France were allowed to grow some form of Pinot in the favored plots. Lower class would grow what were thought of as inferior varietals.

  • In South Africa, pinot noir vines were crossed with Cinsault grapes and thus created a new variety called Pinotage in 1925.
  • Pinot Noir has been cultivated since at least Roman times and is believed to be only 1 or 2 generations removed from its wild ancestors in northeastern France or southwestern Germany.

  • Pinot Noir is a very hard grape to grow. Since the grape’s bunches are tight, fungi and rot are at ease in the comfortable humid conditions between the grapes. This makes the grapes susceptible to disease. The grape has a thin skin that doesn't do a good job protecting against pests.

  • Pinot Noir is thought to be some 2,000 years old
 compared to other well known grapes like Cabernet with a mere few hundred years under it’s belt.

  • The varietal has lower sugars which mean lower alcohol and greater acidity for making wines like RosĂ©.

  • There are 700 ways to classify Burgundy wine
 and counting.

  • Pinot noir is also used in the production of Champagne

  • Pinot noir can be particularly prone to mutation and there are many different clones available, all with their own specific needs and flavor notes.