D3: Tasting: Recap: Pinot Noir
We look at the Pinot Noir grape, its characteristics, wine-making techniques and where it grows around the world.
Pinot Noir is a thin-skinned grape with a very long history of mutating over the years to produce clonal variations of the grape. Cool climate, early-ripening variety with high levels of acidity. Classic flavours in the red fruit spectrum are typical but as they age developing tertiary flavours.
Chris talks about wine making processes such as carbonic maceration, de-stemming, whole bunch pressing and oak ageing.
The key region for Pinot Noir is Burgundy in France, divided into 5 sub-regions - Chablis (100% Chardonnay), Cote d'Or, Cote Chalonnaise, Macon and Beaujolais (mainly Gamay). Elsewhere in Europe, Pinot Noir is grown in Germany but it is known as Spatburgunder. In the USA you have Oregon (Willamette Valley), California and Finger Lakes (NY). South Africa also grows Pinot Noir in the cooler climate coastal regions as does Australia, again in cool climate regions. Finally we cover New Zealand and the main Pinot Noir regions.
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