Pinot Noir

Pinot Noir is a variety of red wine grapes grown in many world wine regions but predominantly in cooler climates. The grape is primarily associated with the Burgundy region of France but has found a definite home here in Australia and New Zealand. As well as single varietals, the grape is also known for being one of the three main varieties used in the production of Champagne (the alternates being Pinot Meunier or Chardonnay).

Pinot Noir is one of the four grape varieties in the Pinot family. Originating in France, the name Pinot derives from the French word ‘Pine’, referring to the grape variety’s tightly clustered, pine cone-shaped fruit bunches and Noir (Black). The other relatives are Pinot Blanc (White), Pinot Gris (Grey), and Pinot Meunier (Miller).

Whilst Blanc, Noir and Gris are obvious to assign meaning in the translation, Meunier is a little more left field, with the name Miller being derived from the appearance of the bottom of the leaf, which is white and looks like it’s been dipped in flour. I did say it was left field!

Many wine lovers are passionate about this varietal, as it is notoriously difficult to cultivate and transform into wine. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards.

Whilst Merlot took a dip in popularity in the US after the immensely popular movie Sideways in 2005, Pinot Noir sales grew 16%!

As the grapes like cooler climates, great examples can be found in Australia, such as the Mornington Peninsula, Adelaide Hills, Yarra Valley, Tasmania, and New Zealand, in Central Otago and Marlborough.

Aromas

Pinot Noir is renowned for its aromatic complexity with bright red fruit aromas such as cherry, cranberry, and pomegranate. It has floral notes of rose and violet and earthy undertones of forest floor, leather, and smoke.

Flavour

Pinot Noir offers a refined and complex profile with primary red cherry, raspberry, and strawberry flavours. Secondary notes of mushroom, forest floor, and subtle spices like clove or cinnamon may also be present. Tertiary flavours of dried leaves and truffles can be found in aged wines.

Tannins and Body

The wines have low to medium tannins that are typically smooth and silky, providing gentle structure. They are light to medium-bodied, with an elegant and nuanced texture.

Cool v Warm climate

Pinot Noir is highly sensitive to climate, and its style varies greatly depending on the growing conditions:

Cool-climate wines have red fruits like cranberry and sour cherry with more pronounced herbal, floral, and earthy notes. Higher acidity contributes to a fresher and more vibrant profile. Fine and delicate tannins enhance the wine’s finesse and ageability. The wines are light-bodied and aromatic, often with minerality and a savoury edge. They can be found in regions like Burgundy (France), Oregon (USA), New Zealand (Marlborough), and Germany (Spätburgunder).

Warm-climate wines have riper fruit flavours, such as black cherry, plum, and boysenberry, with richer spice and vanilla notes from oak ageing. Lower acidity leads to a rounder and more opulent palate. Slightly more pronounced tannins offer a fuller mouthfeel. The wines are medium-bodied, fruit-forward, and lush, with a softer, approachable character. They can be found in regions like California (Sonoma and Santa Barbara), Australia (Yarra Valley), and warmer parts of Chile.

Listed below are the wineries that produce Pinot Noir.

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