PINOT NOIR

Pinot Noir is a type of red grape originally from the Burgundy region in France, where people sometimes call it ‘red Burgundy’. Rarely blended in still wine, it creates some of the most sought-after wines in the world.

Pinot Noir is a light-bodied red wine, bursting with a blend of red fruit and spice, often accompanied by earthy undertones. As a rosé wine, Pinot Noir comes in different styles, but they’re usually light-bodied wines with subtle strawberry and raspberry tastes and smells.

The Côte d’Or area in Burgundy, well-known for its expensive and collectable wines, includes famous wineries like Domaine de la Romanée-Conti. Pinot Noir is also important in making Champagne and Cremant sparkling wines.

If you’re looking for a standout Pinot Noir, you’re in luck. Check out our carefully selected collection, whether you’re pairing it with a special meal or just enjoying a bottle with friends. A great Pinot Noir is waiting for you to pop the cork. And don’t forget, Australia, particularly regions such as Yarra Valley, Mornington Peninsula and Tasmania, also produce world-class Pinot Noirs known for their elegance and fresh fruit profiles.

Pinot Noir is among the oldest grape varieties in the world and has deep roots in France’s Burgundy region. But its attraction extends well beyond French borders. Pinot Noir thrives in several European countries, including Germany (known locally as Spätburgunder), Switzerland and Northern Italy.

Beyond Europe, Pinot Noir has also found a second home in North America, especially in Oregon and California, where the wines are known to rival even the traditional Burgundy wines. It also thrives in New Zealand, Chile and the cooler landscapes of Argentina’s Patagonia.

In Australia, Pinot Noir is grown in several regions, particularly those with cooler climates suitable for this delicate grape. Here are the key regions:

• Yarra Valley, Victoria: Known for producing elegant Pinot Noirs with red fruit characteristics and earthy undertones.
• Mornington Peninsula, Victoria: The maritime climate here produces Pinot Noirs that are often rich in fruit flavours with a good balance of acidity.
• Macedon Ranges, Victoria: This cool wine region produces Pinot Noir wines that are often lighter-bodied with vibrant acidity and intense fruit flavours.
• Tasmania: The island state’s cool climate is ideal for Pinot Noir, resulting in wines that are often delicate yet complex, with bright fruit flavours and high acidity.
• Adelaide Hills, South Australia: This cool region in South Australia is known for elegant, balanced Pinot Noirs.
• Great Southern, Western Australia: The sub-regions of Denmark and Pemberton are known for their Pinot Noirs with bright fruit flavours and a good structure.

Growing the delicate, thin-skinned Pinot Noir grapes demands dedication and meticulous care. The grape thrives in cool climates, maintaining its signature light and refreshing profile.

Pinot Noir is particularly sensitive to the terroir in which it is grown. This means single-varietal Pinot Noir wines can vary greatly based on their geographic origin. For example, a Pinot Noir from Burgundy might exhibit more earthy and floral notes, while one from California might have riper fruit flavours and a fuller body.

Pinot Noir is a light to medium-bodied red wine that presents a notably smooth palate with a hint of tannins and pleasant acidity. It’s different from bolder red wines like Cabernet Sauvignon because it’s a bit softer, which makes it easy to drink.

If you try a classic European Pinot Noir, you’ll notice it has a silky feel and a long finish, often bringing out mature, leafy flavours as it ages. Pinot Noirs from other places have a smooth, velvety feel, with less of that fresh, ‘green’ character. Instead, they show off more of the delightful ripe fruit flavours.

The winemaking process greatly influences Pinot Noir wine, too. Factors such as fermentation temperature, use of oak, length of ageing, and whether the wine undergoes malolactic fermentation can all impact the wine’s flavour, aroma and texture.

The flavour of Pinot Noir is influenced by both the climate and location of the vineyards where the grapes are grown and even more so by the wine’s age. As Pinot Noir matures, its colour deepens, and its flavours and aromas become more profound.

Typical notes include red fruits like cherry, raspberry, and strawberry, along with hints of spice, earth and floral undertones. The flavour profile can vary significantly depending on the region and winemaking practices.

Young Pinot Noir wines are known for their intense fruit and floral flavours, which may include:

• Cherry
• Hibiscus
• Raspberry
• Redcurrant
• Strawberry
• Violet

Over time, Pinot Noir evolves to reveal deeper, savoury flavours like:

• Clove
• Game
• Forest floor
• Mushroom

Pinot Noir is quite a versatile food wine due to its light to medium body, high acidity and complex flavours. Here are a few dishes that pair well with Pinot Noir:

• Poultry: The classic pairing for Pinot Noir is duck, but other poultry such as chicken or turkey also goes well.
• Grilled salmon: The high acidity and bright fruit flavours in Pinot Noir can complement the rich flavour of salmon.
• Mushroom dishes: The earthy mushroom flavours can highlight similar characteristics in many Pinot Noirs.
• Lamb: Lighter, less tannic red wines like Pinot Noir can pair wonderfully with lamb.
• Soft cheeses: Brie or camembert can be an excellent match as they won’t overwhelm the delicate flavours of the Pinot Noir.
• Sausages and charcuterie: The high acidity and red fruit flavours of Pinot Noir balance well with fatty and salty meats.

Pinot Noir should be served slightly cooler than room temperature, ideally between 13-16°C. If it’s too cold, it can dull the flavours and aromas; if it’s too warm, the alcohol can overpower the delicate nuances of the wine.

Pinot Noir often benefits from decanting, especially younger wines. This helps to aerate the wine and allows the flavours and aromas to open up. Pour the wine into a decanter and let it sit for about 30 minutes to an hour before drinking.

Use a large, bowl-shaped glass (often called a Burgundy glass) to serve Pinot Noir. This type of glass is designed to direct the wine to the tip of your tongue where you can taste more of its delicate flavours and also allows for better swirling to release the wine’s aromas.