Pinot Noir Winery

Question 1

Pinot Noir Disease Sensitivity/Thickness of Skins

Answer 1

Susceptible to many dieases/thin skinned (sorting required adding to cost)

Question 2

Pinot Noir Unique Skin Aromas

Answer 2

Red Fruits, Floral, Delicate
May be fermented as whole bunch or destemmed (various styles)
Whole bunch can add perfume, freshness, and tannins

Question 3

Pinot Noir Aromatic Variety?

Answer 3

Yes
Fermented at moderate to warm temps to retain primary fruit

Question 4

Pinot Noir Reductive or Oxidative in winery?

Answer 4

Reductive
Fermented in small open top vessels allowing pumping over (remontauge) and punching down (pigeage)

Question 5

Pinot Noir Skins/Pigmentation

Answer 5

Thin skins with low anthocyannins (cold soak is common to extract more color)

Question 6

Pinot Noir Tannin Levels

Answer 6

Low to moderate
Higher quality wines may have slightly higher tannin levels from longer maceration
Not blended - typically single varietal

Question 7

Pinot Noir Affinity for Oak

Answer 7

Yes
Important aim not to overwhelm delicate fruit
Proportion of new oak varies