Reading a recent article written by Brian Croser, (one of the leading figures in Australian winemaking – See Petaluma and Tapanappa) on why after 40 years as a winemaker he was turning his hand to making Pinot Noir, I was inspired to write a few thoughts on this most captivating grape.

Unlike other varieties, such as Cabernet Sauvignon, Pinot Noir is a hugely demanding and tricky grape variety. Aside from its role in Champagne its home is undoubtedly in Burgundy where it produces some of the world’s most sensual and elegant (and in some cases expensive) wines. That said it has successfully found itself in numerous other regions around the world (most notably Central Otago in New Zealand and Oregon in the US). Wherever it is made though the style that arguably all good Pinot Noir has in common is a less tannic (compared to Syrah and Cabernet Sauvignon for example) structure and a charming fruitiness. It is this finesse and charm that is behind the adoration of many fine wine consumers.

On a technical note a few characteristics of Pinot Noir include:

- Performing best on Limestone and Marl soils and in cooler climates.
- Being susceptible to many diseases, and as it tends to bud early is vulnerable to frost.
- Being highly unstable genetically. There are a considerable number of different clones all chosen for different growing reasons. Other Pinot varieties (such as Pinot Gris and Pinot Blanc) are all mutations of this principle grape.
- Being relatively thin skinned it makes wines that are rich in colour but lack real depth.

In terms of taste Pinot Noir has many complex aromas that can linger on the palate. Youthful notes of red and black berry fruit are notable. With age comes more earthy, farmyard, gamey, leather and mushroomy characteristics. With an average capacity to age of 5 to 10 years, the very best wines, from the best vintages, (such as those from Domaine Romanee Conti) can even go on to develop and age for several decades.




< Back