Pinot Noir is the connoisseur's red, a thin-skinned grape that shows exactly where it was grown. It gives pale, perfumed wines built on red fruit, bright acidity and fine, soft tannin, graceful rather than powerful.
Red Burgundy and the spiritual home of Pinot Noir
Pinot Noir found its voice on the limestone slopes of the Côte d'Or, where Cistercian monks mapped the vineyards and defined terroir long ago. This is the heart of red Burgundy, where one village can taste quite distinct from its neighbour, and the grands crus of Gevrey-Chambertin and Vosne-Romanée reach remarkable heights. Domaine de la Romanée-Conti sits at the summit, though the pleasure of Burgundy is just as real in a good village wine. Classic red Burgundy is savoury and earthy, with cherry, undergrowth and a whisper of oak rather than sweet fruit.
New World Pinot and its role in Champagne
The grape has travelled well to the world's cooler corners. Oregon's Willamette Valley makes fragrant, cranberry-edged reds that nod to Burgundy, the style our Oregon range shows at its best. In New Zealand, Central Otago and Marlborough give riper, more vivid wines full of dark cherry and wild herb, while California's Sonoma Coast leans plusher and more generous. In Germany the grape is called Spätburgunder and now turns out silky, serious reds. Pinot Noir is also a pillar of Champagne, lending body and structure to the blend and starring in Blanc de Noirs.
Pinot Noir FAQ
What food pairs with Pinot Noir?
It is one of the most flexible reds at the table. Duck, roast chicken, pork and mushroom dishes are naturals, and its acidity makes it one of the few reds that suits salmon and tuna.
What temperature should I serve Pinot Noir?
Slightly cool, around 13 to 15°C. A short spell in the fridge lifts the perfume and keeps the wine fresh; served too warm it can taste flat and dull.
Is Pinot Noir light or full-bodied?
Light to medium bodied, with softer tannin than Cabernet or Syrah. It suits anyone wanting a red with finesse rather than weight, though warmer regions give fuller styles.