Pinot Noir

Question 1

What are the key viticultural traits of Pinot Noir?

Answer 1

Early budding and ripening; prone to coulure, millerandage, fungal diseases; drought sensitive.

Question 2

What are typical characteristics of Pinot Noir wines?

Answer 2

Pale colour, high acidity, medium tannins/alcohol/body, medium intensity, flavours of cherry, raspberry, mushroom, earth.

Question 3

What type of climate does Burgundy have?

Answer 3

Cool continental; moderate in Côte d’Or with ~700mm rainfall.

Question 4

What geographic feature protects Burgundy from the west?

Answer 4

The Morvan Hills.

Question 5

What is the ideal vineyard altitude and aspect in Burgundy?

Answer 5

200–400m altitude, SE and southerly aspect; mid-slope preferred.

Question 6

Why are mid-slopes ideal in Burgundy?

Answer 6

Thinner soils, cooling winds, less frost risk, better ripening.

Question 7

What is the main soil type in Burgundy?

Answer 7

Limestone and clay.

Question 8

What vineyard hazards impact yield in Burgundy?

Answer 8

Rain during flowering, drought, frost, hail, fungal disease.

Question 9

What is the typical planting density in Burgundy?

Answer 9

8,000–10,000 vines/ha.

Question 10

What are common Pinot Noir clones in Burgundy?

Answer 10

Dijon clones (e.g., 777) – flavours of strawberry, raspberry, cherry.

Question 11

What viticultural practices improve Pinot quality in Burgundy?

Answer 11

Cordon training, gentle pruning, canopy management, green harvesting.

Question 12

How is Pinot Noir vinified to preserve its delicate nature?

Answer 12

Gentle process, cold soak, sorting, ambient yeast, fermentation ~30°C.

Question 13

What cap management methods are used for Pinot Noir?

Answer 13

Pumping over and punching down.

Question 14

How long is Pinot Noir typically aged in oak?

Answer 14

12–20 months in French 228L barrels (mix of old and new).

Question 15

Why is Pinot Noir prone to reduction?

Answer 15

Due to its low anthocyanin and tannin content.

Question 16

What are the yield limits by classification for red Burgundy?

Answer 16

Regional: 69 hl/ha, Village: 40–45 hl/ha, Premier Cru: lower, Grand Cru: ~35 hl/ha.

Question 17

Name 3 Village-level Pinot Noir AOCs.

Answer 17

Gevrey-Chambertin, Volnay, Pommard.

Question 18

Name a few Grand Cru Pinot Noir vineyards.

Answer 18

Clos de Tart, Clos de la Roche, Charmes-Chambertin.

Question 19

What is the only black grape allowed for Alsace AOC red/rosé?

Answer 19

Pinot Noir.

Question 20

How is Pinot Noir used in Crémant d’Alsace?

Answer 20

For sparkling rosé.

Question 21

What climate does Germany have for Pinot Noir?

Answer 21

Cool continental with long, dry autumns and rain shadow protection.

Question 22

What are key Spätburgunder regions?

Answer 22

Ahr, Baden, Pfalz, Rheingau.

Question 23

What is Pendelbogen training used for?

Answer 23

Pinot Noir in Germany – manages vigour, enhances quality.

Question 24

What moderates coastal climates in California for Pinot Noir?

Answer 24

Cold Pacific Ocean, fog, and mountain gaps.

Question 25

Name 3 key California AVAs for Pinot Noir.

Answer 25

Anderson Valley, Russian River Valley, Sta. Rita Hills.

Question 26

What style does Oregon’s Willamette Valley produce?

Answer 26

Medium-bodied Pinot Noir with red fruit, high acidity, and structure.

Question 27

What are common clones in Oregon?

Answer 27

Wädenswil, Pommard, Dijon.

Question 28

What moderates Chile’s climate for Pinot Noir?

Answer 28

Ocean breezes and altitude.

Question 29

Name 2 cool-climate regions for Pinot in Chile.

Answer 29

Casablanca, Leyda Valley.

Question 30

What challenges affect Pinot Noir in Patagonia?

Answer 30

Constant wind and cool temperatures – ripening is difficult.

Question 31

What South African regions grow high-quality Pinot Noir?

Answer 31

Elgin, Walker Bay.

Question 32

What’s the climate in Yarra Valley and Mornington Peninsula?

Answer 32

Cool to moderate; windy in Mornington, Upper Yarra is cooler.

Question 33

What’s distinctive about Tasmania’s Pinot Noir?

Answer 33

Cool maritime, spring frost risk, high rainfall; elegant, red-fruited styles.

Question 34

What’s the most significant Pinot Noir region in NZ?

Answer 34

Central Otago (80% of NZ Pinot).

Question 35

What characterises Central Otago Pinot Noir?

Answer 35

Deep colour, high acidity, ripe tannins, full body.

Question 36

Name 3 subregions of Central Otago.

Answer 36

Bannockburn, Gibbston, Alexandra.

Question 37

What clones are used in Martinborough?

Answer 37

Abel and Dijon clones.

Question 38

Where does Pinot Noir show red fruit notes like cherry and raspberry?

Answer 38

Volnay, Ahr, Anderson Valley, Casablanca, Elgin, Yarra Valley, Marlborough Plains.

Question 39

Where does Pinot Noir show black fruit and fuller body?

Answer 39

Gevrey-Chambertin, Clos de la Roche, Baden (warm parts), Central Otago (Bannockburn), Sta. Rita Hills.

Question 40

Which regions are known for high acidity in Pinot Noir?

Answer 40

Burgundy, Ahr, Santa Barbara, Willamette Valley, Central Otago, Elgin, Tasmania.

Question 41

What soil types are found in top Pinot Noir regions?

Answer 41

Limestone & clay (Burgundy, Baden), slate (Ahr), alluvial (Chile, Marlborough), loess (NZ), granite (Chile Andes).

Question 42

Name 3 premium to super-premium Pinot Noir regions.

Answer 42

Côte d’Or, Willamette Valley, Central Otago.

Question 43

Name good to very good quality Pinot Noir regions.

Answer 43

Casablanca, Patagonia, Carneros, Nelson, Geelong.

Question 44

What regions may produce lower quality Pinot Noir?

Answer 44

Alsace AOC, inland Casablanca, flat Marlborough, hot inland Australia.