Pinot Noir

Question 1

Characteristics of a pinot noir

Answer 1

• Black grape variety with a thin skin.
• Requires cool to moderate climate to produce good quality grapes. If growing conditions are too warm, grapes lose their fresh fruit flavor, and taste unattractively cooked.
• Prone to rot and disease
• Usually pale to medium in color
• High in acidity with low to medium tannins
• Red fruit flavors (strawberry, raspberry, red cherry) ranging from fresh to cooked

Question 2

P.N. winemaking and maturation options

Answer 2

• Most commonly produced as a single varietal wine, with the exception of sparking wines, such as champagne.
• Often matured in oak, using older and larger barrels so as not to overwhelm the delicate notes of the wine.
• the best p.n. have subtle oak-derived aromas (smoke, cloves) that are balanced by the fruit flavors
• most p.n. are intended to be consumed young, however some very good or outstanding examples can develop complex tertiary flavors (forest floor, mushroom) in the bottle, several years later.

Question 3

important regions for pinot noir:

France, Burgundy

Answer 3

• Climate ranges from cool (north) to moderate (further south)
• Most celebrated vineyards are located in Cote d’or
  - consists of cote de nuits (north) and cote de beaune (south)
• Bourgogne AOC – typically light to medium bodied wines with low tannin, high acidity, and fresh fruit flavor. Lack flavor intensity to age.
• Village wines – typically better situated, sometimes on slopes with favorable aspect and well drained soils. Generally more flavor intensity, complexity and length.
• Premier cru and grand cru – grand cru considered the very best vineyards, producing the most concentrated and complex wines with greatest potential for aging. Both cru and grand cru are commonly found on south or south-east facing slopes, benefiting from extra sunlight and warmth.
  - concentrated fruit flavors (strawberries, red cherries), subtle oak aromas (cloves, smoke) and evolve tertiary flavors (forest floor, mushroom) in the bottle.

Question 4

Important regions p.n

• usa, california & oregon

Answer 4

cali - most of cali is to warm to grow p.n. however there are regions that can depend on their proximity to the coast (fog, and coastal breeze) to cool vineyards. (p27)
- cali p.n tend to have ripe fruit flavors (strawberry, red cherry) and notable flavors from oak (vanilla). Finest examples can develop pronounced tertiary flavors (forest
floor, mushrooms) with bottle aging

oregon - due to it’s northerly latitude and exposure to the pacific, oregon is cooler than cali with a moderate climate.
-complex fresh red fruit flavors, subtle oak flavors (smoke, cloves), and can develop tertiary flavors (earth, mushroom) with bottle age.

Question 5

Important regions for pinot noir

-chile – coastal sub region of Casablanca Valley to the north of Santiago

Answer 5

• Cooled by both sea breeze and morning fogs from pacific ocean
• Fruity p.n. often with flavors of cooked strawberries.
• Often more affordable than p.n. from other places

Question 6

Important regions for pinot noir

• South Africa – Walker bay

Answer 6

• Production focused on the coolest coastal regions with strong southerly sea breeze, producing vibrant red-fruit flavors

Question 7

Important regions for Pinot Noir

• Australia – Yarra Valley and Mornington Peninsula in Victoria

Answer 7

• Receive cooling breezes from the Southern Ocean
• Styles can range from light and fragrant wines, to riper wines with cooked red-fruit flavors (red plum, strawberries) and medium tannin

Question 8

Important regions for Pinot Noir

• New Zealand – Martinborough and Marlborough, & Central Otago

Answer 8

• P.N. is the premier black grape variety in New Zealand
• Despite it’s southerly latitude Central Otago produces New Zealand’s ripest and most powerfully flavored P.N. The region is protected from sea breezes and rains by a ring of mountains. This results in wines with pronounced fruit flavors (strawberry, red cherry), medium to full body, and medium tannins. (p28)