Pinot Noir
Pinot Noir is a very old grape that has over 1,200 distinct clones. The entire Pinot Family has the same DNA, but mutations have differentiated their characteristics. Few other varietals adapt to local terroir in such a pronounced way.
| Top Regions: |
Napa-Carneros Santa Rita Hills Sonoma Coast |
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| Food Pairings: | Mushrooms, Salmon, Turkey, Caramelized Onions, Pesto | |
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The Pinot Noir grape is difficult to cultivate to maturity and even more difficult to make into a wine that achieves its potential. It is a thin skinned, delicate grape that needs a long, cool growing season. Pruning, trellis selection and harvest technique can all have a major impact on finished Pinot Noir wines.
Through better clonal selections and winemaking techniques, the quality of California Pinot Noir has increased dramatically. Pinot Noir is grown all over California is and made in many styles of wine.
The Cote d’Or, or “Slope of Gold,” in Burgundy is the heart of the Pinot Noir grape in Europe. Both local terroir and the winemaker’s philosophy have a large impact on these wines. Producers range substantially in quality, but high labor costs make all of these wines expensive.
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