Pinot Noir

Styles

Cool climate:

Moderate climate:

Warm climate:

Secondary flavors:

Tertiary flavors:

Raspberry leaf, strawberry, savoury vegetable with high acidity and low tannins

Tinned strawberry, cherry with medium high acidity and low to medium tannins

Can become stewed, jammy and unbalanced

Smoke, toast and savory notes from oak ageing

Brettanomyces characters often found

Features

Difficult to get extraction right during wine making

Under ripeness can create cabbage like notes

Very high-quality potential

Low yield increases production costs and selling price

Can be hard to grow and is prone to rot

Sometimes used to make Blanc de Noir

Blends well in sparkling wines adding body and length