Pinot Noir

Physical characteristics Very old vine Lots of mutations Shows off terroir well Prefers soils with lots of calcium (limestone) Prefers cool weather, but needs lots of sun

Physical characteristics Thin skinned grape Susceptible to rot Also susceptible to Pierce’s Disease Vines have short relative lifespan (40-45 years) Clonal selection in vineyard very important

Winemaker choices Called Holy Grail of wine because of difficulty in making really good version Needs extra care to extract color and tannin without losing aromatics Aging occurs in older barrels Major component in sparkling wine production

Regions Burgundy Champagne Elsewhere in Europe Cote de Nuits has the best terroir and best versions Champagne For sparkling wine production Elsewhere in Europe Germany Italy Switzerland

New World regions Oregon California New Zealand Willamette valley in particular Planted with Burgundy clones California Carneros Santa Barbara New Zealand

Styles Can be refreshing, aromatic or ageworthy Light red – considered to be a white wine in disguise Vintage is very important (weather as part of terroir)

Styles Nose: Palate: Red berries Mushrooms Earthy Low extraction Low to medium acid and tannin Fruit, earth and savory components

Pairing suggestions Very food friendly, better with light dishes Burgundian cuisine – coq au vin, boeuf bourguignon Oregon – pair with salmon Pair with simpler dishes as wine can be complex