Whole Bunch Wines Guide to Pinot Noir
It's the Whole Bunch Wines Guide to Pinot Noir. A temperamental grape variety which can produce something truly exemplary in the right conditions. Whether it is made into a single varietal still wine across the world, or a blending partner in rarified sparkling wine - Pinot Noir shines.
It's time to learn a little bit more about this world-class grape variety.
Image Courtesy of Vine Pair
The Pinot Noir Grape
Pinot Noir is a thin-skinned and deeply acidic grape variety which ripens early. The skin and ripening mean that the Pinot Noir grape variety can run into some troubles. It is prone to mildew, the grapes can grow mouldy, they can lose their acidity in the heat. However, when treated properly it can be exceptional.
It is best suited for cool to moderate climates, due to this propensity for losing acidity. The flavours can be jammy and cloying, they lose the palpable freshness that is so desirable, particularly for low tannin varieties such as Pinot Noir.
However, this does not mean that all Pinot Noir is simply tart and fresh. They can show remarkably concentrated red and black fruit flavours, as well as smoke and spiced notes from oak and bottle ageing. It is not uncommon to find flavours such as mushroom, forest floor, dark chocolate, tobacco, liquorice, cloves and many more.
Where Is Pinot Noir Grown?
France is the ancestral homeland of Pinot Noir. More specifically, Burgundy. Here, you can find some of the world's most desirable wines, with vineyards such as Domaine de la Romanée-Conti commanded £1000s a bottle. Don't dismay though, wonderful Burgundian Pinot Noir can be found for far more reasonable prices as well. Here, Pinot Noir is often oak aged, which lends that savoury quality to the fresh and vibrant red and black fruit flavours.
Image Courtesy of Great Domaines
Another key French region which is known for Pinot Noir is Champagne. Here, Pinot Noir is blended with two other grape varieties - Pinot Meunier and Chardonnay. Pinot Noir serves to add complexity, acidity and red fruit flavours.
If we move away from Europe and onto the Americas. The USA has garnered some real acclaim for Pinot Noir, none more so than the West coast of America, especially California and the Pacific North-West.
Microclimates in Californian sub-regions, such as the Russian River Valley, are where to look for. Here, the coastal fogs float through the region to help cool the vines and block from the sun. This allows for slower, less intense ripening.
Then, in the Oregon, many winemakers have found deep similarities between the climate and soil types between Oregon and Burgundy. This has led to thoroughly old world interpretations of Pinot Noir from this new world wine region.
Finally, we couldn't talk about Pinot Noir without giving a big shout-out to New Zealand. As with Sauvignon Blanc, Marlborough is an absolute hotbed of high-quality, yet affordable, Pinot Noir. This is a really zippy, new world interpretation of the grape variety. High in acid and full of red fruit flavours - an absolute treat! However, to the south in New Zealand, we have Central Otago. Here, you have a unique and powerful style of Pinot Noir. It has much more concentrated fruit flavours, spiced and woody aromas, and ABV of 14-15%!
What Do We Stock...
We are going to highlight three of our absolute favourite red wines for take-away or to drink in at Whole Bunch Wines. If you're looking for a cheese-pairing the staff will have you covered as well! We've also got heaps more on the shelves, so stop in and say hello.
Jean Claude Boisset Les Ursulines Pinot Noir
Classic red Burgundy right here, it is ruby red in colour with pronounced aromas of wild strawberry and raspberry with hints of black pepper. On the palate, flavours of juicy red fruits and sweet spice are well-balanced with bright, lifted acidity and round, silky tannins.
De Loach Heritage Reserve Pinot Noir
De Loach was actually acquired by the aforementioned Jean-Claude Boisset. In keeping with the estate’s Burgundian heritage, the Russian River Pinot Noir is vinified in open-top wood fermenters and then aged in French oak for 12 months (mostly second, third and fourth use). The wine is multi-layered with fine tannins, bright acidity and enticing notes of fresh red fruits.
Trinity Hill Hawke's Bay Pinot Noir
Trinity Hill Hawke's Bay Pinot Noir is still wonderfully acidic, with limited yet velvety tannins. It is also still bursting with red fruit flavours of cherry, raspberry and strawberry, which is what you'd expect from a New Zealand Pinot Noir. However, the high percentage of gravel soil has really aided ripening which provides the wine with strong flavours of blueberry, plum and a brambly spice.
Don't Miss Out!
Make sure to check out our wine tastings and monthly wine club, if you want to try great wines like the ones mentioned in this blog post. Links below:
- Manchester Wine Tastings & Events
- Sauce Subscription (Monthly Wine Club)