Pinot Noir Flashcards
Why is Pinot Noir rarely used to make high volume, inexpensive reds?
Hard to grow
Can be difficult to extract enough colour and tannin when grown at high yields
When does Pinot Noir bud and ripen?
Early
What it important to be wary of when extracting tannin and colour from Pinot Noir? Why?
Not overworking the juice
Primary flavours may be lost
What flavours come from Pinot Noir grown in a too-hot climate?
Jammy
What are some techniques often employed in the winery when dealing with Pinot Noir? (2 extraction, 1 other)
Pre-fermentation maceration
Whole bunch
Warm ferment (30*C+)
How are whole bunches usually crushed when partial whole bunches are used?
Gradually during punch-down operations
Why might a cooler ferment take place when producing Pinot Noir?
To make lighter, fresher styles
How long might a premium wine age in oak for?
12-24 months
What kind of oak is avoided when maturing Pinot Noir? What is used and why?
New oak is avoided
Second or third use barrels are used to avoid over-powering delicate aromas
What kind of maceration is unusual for Pinot Noir production?
Post-fermentation
