Pinot Noir’s reputation is being one of the most temperamental and difficult grapes to grow and create consistent wines from. This is not only due to environment and weather, but also due to the tendency of pinot noir to easily mutate in variations of itself. Due to this, pinot noir tends to be produced in smaller quantities than cabernet sauvignon, which is relatively stable.
Rarely blended with other grapes, most pinot noirs vary greatly in style, especially between old world and new world vinification styles. Pinot noir at it’s best is charismatic, elegant, silky, and sensuous. While pinot noir generally lacks body and tannin of merlot and cabernet sauvignon, it does typically have moderate acid and alcohol. While some drinkers assume this means that it lacks flavor, nothing could be farther from the truth. Well made pinot noir is typically packed with cherries, plums, damp earth, cedar, mushrooms, cigars, chocolate, and dried leaves. The best pinot noir typically have come from Oregon and Burgundy, France.
Style: Dry, aged in oak.
Notable Growing Locations: California, France: Burgundy / Champagne, New Zealand, Oregon