As a very popular wine producing region in recent years, Burgundy is well-known among wine lovers. The Pinot Noir wine produced in Burgundy is famous for its elegance and variety of styles, even if it is just the same grape variety, from Marsannay in the north to Chalonnaise in the south, there are thousands of “Crema” “, creating a very diverse range of wines. However, Pinot Noir is not only excellent in Burgundy. More and more countries are constantly trying to create Pinot Noir with more local characteristics.
Variety business card:
Pinot Noir
Regarding the origin of Pinot Noir, people believe that it originated in the northeast of France or the southwest of Germany. This idea has also been confirmed genetically: Pinot Noir and Pinot Noir naturally grow in these two regions. Wild vines are only a few generations apart.
About the name Pinot:
One theory is that because the shape of the grape clusters and the compactness of the fruit are similar to pine cones, they were named after the French pronunciation of pine.
Another possibility is that it may come from a place in France, such as Pignols in the Auvergne province, where Pinot grapes have been grown since the Middle Ages.
Although Pinot Noir is the grape used in Domaine Romanée Conti, one of the most expensive wines in the world, it is also one of the most difficult wine grapes to grow. Pinot Noir is naturally delicate and is an early-maturing variety that is easily affected by spring frosts. Its thin skin also makes it more susceptible to downy mildew, powdery mildew, etc., resulting in serious decline in fruit quality and yield. Therefore, in some slightly hot and dry areas, the chance of Pinot Noir suffering from diseases will be reduced, but the problems of sunburn and premature ripening are also challenges faced in these areas.
Production area distribution:
France
Burgundy: As the top production area for Pinot Noir expression, Burgundy has too many impressive sub-regions, among which Neuilly-Saint-Georges is one of them. As a well-known sub-region of Côte de Nuits, it has 41 first-class vineyards and 97% of the Pinot Noir planting area in the region. The Pinot Noir produced here usually has aromas of roses and licorice, as well as fruity aromas such as cherries and strawberries. After aging, it will show aromas of leather, truffles and animal skins.
Loire Valley: Pinot Noir has not been cultivated here for a long time. In 1959, the Sancerre region in the Central Vineyards was granted the right to produce red and rosé wines from Pinot Noir. AOC. Around 1990, local winemakers began to pay attention to brewing higher-quality Pinot Noir. The Pinot Noir produced here is lively and delicate, with more floral, strawberry and red currant flavors. There are some high-quality wines and quite good ones. aging potential.
USA
Pinot Noir also has a long history of planting in the United States. As the third largest wine grape planting variety in the United States, after Chardonnay and Cabernet Sauvignon, it was planted in California in the late 19th century and Oregon in the 1960s. Planting has already begun. Due to the Pacific Ocean in the east, the climate here is greatly influenced by the ocean, and the morning fog and ocean breeze help to balance the temperature in the production area.
In addition, some vineyards are located at higher altitudes, which also plays a role in lowering the temperature of the vineyards. High-quality Pinot Noir here will show the taste of ripe red fruits, sometimes some game and plant flavors, and the aroma of sweet spices brought by oak barrels.
Argentina
When it comes to Argentina, everyone’s first impression should be the iconic Malbec, but Pinot Noir is also a rising star in Argentina in recent years. Thanks to the rise of sparkling wine in the 1960s, Pinot Noir began to gain a foothold in Argentina.
Although the planting area of Pinot Noir in Argentina is still not in the top ten rankings, its planting area is still increasing. Thanks to Mendoza’s high-altitude vineyards, the Pinot Noir here reaches excellent maturity while retaining the aroma of many red fruits such as raspberries and blackberries. The wine is concentrated and will also produce earthy after aging. And mushroom and other breath, can show a different kind of elegance.
New Zealand
New Zealand has only officially started commercial Pinot Noir wines in 1987, and it’s amazing how quickly its reputation for quality Pinot Noir has been built. In New Zealand, Pinot Noir is mainly grown in the southern North Island and most sub-regions of the South Island: Wairarapa, Marlborough, Nelson, North Canterbury and Central Otago.
The diverse climates in the sub-regions have created different styles of “New Zealand style” Pinot Noir, but their main theme is structure and elegance displayed under the abundant fruit aroma, usually with sweet black fruit aroma, accompanied by some Chocolate flavor.
Wine recommendations
1. Edouard de Launey Village Saint-Georges
Old vine dry red wine
Reasons for recommendation:
- Burgundy’s legendary wine merchant
- The winery’s winemaker is the winner of IWC Winemaker of the Year
- Wine Spector & Tim Atkin 91 points
- Wine Enthusiast 93 points
The complex, fresh aroma is reminiscent of sour cherries, rich forest berries and flowers, followed by hints of caramel crème brûlée and sugared almonds. Velvety tannins, richness and intensity on the palate. The finish has pleasant licorice and violet aromas.
2. Roy Cross dry red wine
Reasons for recommendation:
- Special soils with Kimmeridgian rocks and marls
- The grapes are produced from 40-year-old vines and have a richer flavor.
- Multiple CellarTracker 90+ ratings
- Bettane et Desseauve16.5/20 rating
Aromas of red berries, fresh strawberries, cherries and flowers. There will also be a sense of minerality from the local soil. The wine is well balanced and has a wonderful silky mouthfeel.
3. Decoy Pinot Noir dry red wine
Reasons for recommendation:
- A brand owned by the well-known American winery Duckhorn
- Representative American Pinot Noir
- Multiple Wine Enthusiast 90 points
Seductive aromas of wild strawberries, red cherries and plums, with subtle hints of dried herbs, forest floor, sweet vanilla and baking spices. Comprised of fine tannins and a silky texture, the finish is long and concentrated with alluring bright acidity.
