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WSET L2 > Ch08 Pinot Noir > Flashcards

Ch08 Pinot Noir Flashcards

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1
Q

Pinot Noir grape characteristics

A
  • Fussy, difficult to grow, easy to drink

- Thin skins, light in colour, low to medium tannin

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2
Q

Pinot Noir Climates

A
  • Moderate or cool climates
  • Too cool - grape won’t ripen = excessive vegetal (cabbage, wet leaves)
  • Hot regions - excessively jammy
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3
Q

Typical flavours of Pinot Noir

A

Red fruit (Strawberry, raspberry, cherry) and some vegetal (wet leaves, mushroomy, gamey) with age

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4
Q

Ageing Pinot Noir

A
  • Some develop great complexity with age - except for the best from Burgundy and other regions, best when young and fruity
  • Common to age in oak - but the toast and vanilla of new oak can overpower the variety’s delicate flavours
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5
Q

Most Pinot Noirs are best consumed:

A

When they are young

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6
Q

Pinot Noir French Regions

A
  • Bourgogne AC
  • Cote de Nuits
    • Gevrey-Chambertin
    • Nuits-Saint-Georges
  • Cote de Beaune
    • Beaune
    • Pommard
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7
Q

Characteristics of Bourgogne AC Pinot Noir

A
  • Medium Body + Light Tannins + Medium to High Acidity

- Balance of Red Fruits + Savoury

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8
Q

Describe Pinot Noir Premier Cru and Grand Crus and give an example

A
  • More intensity, complexity and length especially those from Premier Cru sites within the villages.
  • Grand Cru (Le Chambertin) = most powerful, long lived and complex = expensive
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9
Q

Bourgogne Labelling

A
  • Regional (Bourgogne AC)
  • Commune/Villages (Beaune, Gevrey-Chambertin, Nuits-Saint-Georges)
  • Premier Cru
  • Grand Cru

Domaine = producer makes own wine exclusively from grapes grown in his vineyard

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10
Q

German Spatburgunder Regions

A

Pfalz (south region)

Baden (south region)

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11
Q

Describe German Spatburgunder styles (typical and other)

A
  • Cool climate
  • Typically Light body + Perfumed red berry + Light tannin
  • Fuller bodied, barrel aged styles also made
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12
Q

New Zealand Pinot Noir Regions

A

Central Otago

Marlborough

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13
Q

Describe general New Zealand Pinot Noir

A

More full bodied + Less Acidity + More intense fruits than Burgundy
Spicy + Red Fruit (cherry, strawberry)

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14
Q

Describe New Zealand Pinot Noir styles in Central Otago and Marlborough

A

Central Otago
- Ripest, most intense
Marlborough
- Lighter style and much of it made into sparkling wine

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15
Q

How is a New Zealand Pinot Noir different than a Burgundian Pinot Noir

A

It is lower acidity, with more intense fruit and its more full bodied. Spicy notes may go with the red fruit flavours.

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16
Q

Australian Pinot Noir Regions

A

Most of Australia too hot, some premium wines made where cooled by ocean or altitude

  • Yarra Valley
  • Mornington Peninsula (both near Victoria)
17
Q

Stye of Australian Pinot Noir

A

Style can range from light and delicate with fragrant aromas, to richer fruit (strawberry, plum, dark cherry) + Riper tannin

18
Q

Name two places in Australia that make Pinot Noir

A

Yarra Valley and Mornington Peninsula

19
Q

Pinot Noir in USA Regions

A

California (Most of California too warm)

  • Carneros
  • Sonoma
  • Santa Barbera

Oregon

20
Q

Describe characteristics of California Pinot Noir

A
  • Full Bodied + Intense Fruit
  • Red fruit (red cherry, strawberry)
  • Some have pronounced Animal + Vegetal (leather, meat, wet leaves)
21
Q

Oregon Pinot Noir characteristics

A
  • Moderate climate (more suitable)

- Very High Quality

22
Q

South African Pinot Noir

A 
Walker Bay (coastal)
High Quality - Small Quantities
23
Q

Pinot Noir in Chile

A
  • Casablanca
  • San Antonio
    Intensely fruity + Strawberry Jam
24
Q

What are the key facts of Pinot Noir ?

A
  • Needs cool to moderate climate
  • Is a thin skin variety with low level of tannins and light colour
  • Mostly best consumed when young and fruity
25
Q

BULK Pinot Noir

A

Few inexpensive sources because it’s tricky to grow
Most that produce inexpensive large volumes are too hot for the varietal
- California Central Valley
- Murray-Darling, Australia
- Pays d’Oc, France
- Chile produces soft fruit style that’s inexpensive

26
Q

Pinot Noir in BLENDS

A

Finest STILL wines are unblended

  • Blended in Champagne
  • Burgundy - a few obscure exceptions are blended with Gamay but red Burgundy is mostly 100% Pinot

WSET L2 (22 decks)

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