Pinot Noir is a red grape that is one of the most challenging to grow in any part of the world. Due to its thin skin and tight bunches, it is susceptible to both mould and disease. However when it is successful, it produces some of the most amazing wines in the world. Although its home is Burgundy, it has emerged as a popular variety in Australia. Representing only 1 percent of grapes crushed, it has built a high profile with a number of world class, distinctly Australian wines being produced. The greatest examples coming from the cool climates of the Adelaide Hills, Tasmania, Mornington Peninsula, Geelong, the Yarra Valley and Great Southern.
Pinot Noir performs well on the deepish limestone based subsoils that are found on Burgundy's Côte d'Or. However, yields need to be kept in check. Pinot Noir's concentration and varietal characters disappear rapidly if yields are excessive. Some of the best and most expensive wines in the world are still found in Burgundy.
Pinot Noir also plays a key role in Champagne, being blended with Chardonnay and Pinot Meunier. In the US, Oregon and Washington state are producing outstanding wines. In New Zealand, great Pinot Noirs are crafted in Martinborough and in Central Otago, New Zealand's only true continental climate.
The thin skins of Pinot Noir mean the wines are lighter in colour, body and tannins. However the best wines have grippy tannins, fragrance and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, but as it matures, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey nuances emerging.
"No mean-spirited bastard ever made a decent Pinot Noir." - John Saker. Pinot Noir: The New Zealand Story