Pinot Noir

Pinot Noir's origins trace back nearly 2,000 years to the Burgundy region of France, making it one of the world's oldest cultivated grape varieties. DNA analysis reveals it is a parent or grandparent of at least 16 other varieties, including Chardonnay, Gamay, and Aligoté.

Historical Timeline:

• 1st Century AD - Romans likely cultivated early Pinot ancestors in Burgundy
• 814 AD - Charlemagne mandates grape cultivation in Burgundy
• 1395 - Duke Philip the Bold bans Gamay, promoting Pinot Noir
• 1700s - Cistercian monks map Burgundy's climats and terroirs
• 1904 - First plantings in Oregon's Willamette Valley
• 1960s - Modern clonal selection begins in France

The Name: Pinot derives from the French word for 'pine cone,' describing the tightly packed, pine cone-shaped clusters. The 'noir' simply means black, referring to the dark skin color.

Genetic Importance: Pinot Noir has spawned an entire family: Pinot Gris, Pinot Blanc, and Pinot Meunier are all genetic mutations of the original vine.

Pinot Noir's reputation as a difficult grape to grow stems from its thin skin, tight clusters, and exacting climate requirements. It is the viticultural equivalent of high-maintenance—demanding but rewarding.

Growing Characteristics:

• Budbreak: Early, making it frost-vulnerable
• Ripening: Early to mid-season
• Berry Size: Small, tightly packed
• Skin Thickness: Very thin (less tannin, more delicacy)
• Vigor: Moderate, prone to overcropping

Climate Requirements: Pinot Noir demands a Goldilocks climate—warm enough to ripen fully but cool enough to preserve acidity and delicacy. It excels in marginal climates (Burgundy, Oregon, Tasmania, Central Otago) where the struggle to ripen develops complexity.

Soil Preferences: Limestone and chalk soils are traditional and preferred, providing excellent drainage and mineral uptake. The famous Côte d'Or is defined by its limestone bedrock.

Clonal Selection: Over 1,000 clones exist, each with distinct characteristics:

• Dijon clones (115, 667, 777) - Small berries, concentrated flavors
• Pommard - Richer, deeper color
• Wädenswil - Swiss clone popular in Oregon

France - Burgundy The undisputed spiritual home. The Côte d'Or's tiny vineyards (climats) produce the world's most sought-after Pinot Noirs. Grand Crus like Romanée-Conti, Chambertin, and Musigny represent the pinnacle. The region's unique terroir classification system demonstrates Pinot's exceptional sensitivity to site.

United States - Oregon The Willamette Valley has emerged as America's premier Pinot region. Cool temperatures, marine influence, and volcanic/sedimentary soils produce wines with Burgundian elegance and New World vibrancy. Sub-regions like Dundee Hills and Eola-Amity develop distinct personalities.

United States - California Sonoma Coast, Russian River Valley, and Santa Barbara County (particularly Sta. Rita Hills) produce outstanding examples. Generally riper and more fruit-forward than Burgundy but increasingly refined.

New Zealand - Central Otago & Martinborough The world's southernmost wine regions produce distinctive, intensely aromatic Pinot Noirs. Central Otago's continental climate creates dramatic day-night temperature swings that develop complexity.

Germany - Spätburgunder The Ahr, Baden, and Pfalz regions produce excellent Pinot (called Spätburgunder), often lighter and more delicate than French examples.

Pinot Noir's thin skin and relatively low tannins allow terroir to shine, creating diverse styles across regions.

Classic Burgundy Style Elegant, earthy, and complex. Emphasizes savory elements—mushroom, forest floor, gamey notes—alongside red fruits. Lighter color is typical. Extended aging in French oak (often 20-50% new) adds subtle spice without overwhelming the fruit.

New World Fruit-Forward California and Australia often produce riper, darker-fruited wines with more obvious oak influence. Flavors lean toward black cherry, cola, and baking spices. Higher alcohol (14-14.5%) and richer texture.

Cool Climate Style Oregon, New Zealand, and Tasmania emphasize bright acidity, red fruit purity, and mineral undertones. These wines often show the most Burgundian character outside of France.

Champagne/Sparkling Pinot Noir is essential in Champagne production, providing body and structure. Blanc de Noirs Champagne is made entirely from red grapes (Pinot Noir and Meunier).

Rosé From pale Provence-style to deeper Pinot Noir rosés, the variety makes excellent pink wines with red fruit character and refreshing acidity.

Visual: Pale to medium ruby, notably lighter than Cabernet Sauvignon. Develops brick and orange hues relatively quickly with age due to lower anthocyanin content. Transparency at the rim is typical.

Aroma Profile:

• Primary (Fruit): Red cherry, raspberry, strawberry, cranberry
• Secondary (Fermentation): Stem-derived spice when whole-cluster fermented
• Tertiary (Age): Forest floor, mushroom, truffle, leather, dried rose, game

The Complexity Factor: Pinot Noir's appeal lies in its ethereal complexity—layers of aroma that unfold over hours in the glass. Great Pinot delivers intellectual stimulation alongside sensory pleasure.

Taste Profile:

• Body: Light to medium
• Tannins: Low to medium, silky texture
• Acidity: Medium-high to high
• Alcohol: 12-14%
• Finish: Long, persistent aromatics

Aging Potential: Top Burgundy can age 20-50+ years, developing extraordinary complexity. New World examples typically drink well for 5-15 years.

Pinot Noir's moderate weight, bright acidity, and silky tannins make it one of the most food-versatile red wines.

Classic Pairings:

• Duck breast - The quintessential match; duck's richness meets Pinot's acidity
• Coq au vin - Traditional Burgundian dish made with the wine
• Salmon - One of few reds that pairs beautifully with rich fish
• Mushroom dishes - Echoes the wine's earthy tertiary notes

Perfect Matches:

• Roast chicken (the sommeliers' go-to)
• Pork tenderloin with herbs
• Beef Bourguignon
• Gruyère and Comté cheeses
• Thanksgiving turkey

Why It Works: Pinot's lower tannins won't overwhelm delicate proteins, while its acidity cuts through richness. The earthy complexity complements mushrooms, truffles, and autumnal ingredients.

Temperature Tip: Serve slightly cooler than other reds (55-60°F/13-16°C) to preserve freshness and aromatics.

What to Avoid:

• Heavy beef stews (overwhelms the wine)
• Very spicy dishes
• Strongly flavored blue cheeses