Pinot Noir is the heartbreak grape — thin-skinned, site-sensitive and capable of the most transparent, perfumed reds in the world. Burgundy is its spiritual home, where single vineyards translate terroir with uncanny precision, but Oregon, Central Otago, Sonoma and Germany now make compelling versions. Pale in colour yet intense in aroma, it offers red cherry, raspberry, rose and forest floor, with silky tannins and bright acidity.
Structure
| Body | Pinot demands cool climates and patient growers; it rots easily, mutates readily and shows every flaw. Great Pinot is about texture and perfume rather than power — chalk and limestone soils in Burgundy, volcanic and sedimentary sites elsewhere. With age it gains gamey, truffled, undergrowth complexity. |
|---|---|
| Acidity | High, bright and energetic. |
| Tannin | Low to medium, silky and fine. |
| Finish | Long, perfumed and delicate, with red fruit and earth. |
| Aroma | Red cherry, raspberry, rose petal, forest floor and clove. |
Serving: 14–16°C (57–61°F) — cooler than most reds. · Decanting: Usually none; a brief 20-minute decant for tight young wines.
Pinot Noir drinking window
| Tier | Drinking window |
|---|---|
| Everyday (under $30) | Drink within 1–4 years. |
| Premium ($30–80) | Best 3–10 years. |
| Collector (Grand Cru Burgundy) | 10–25+ years. |
| Vintage | Drinking window |
|---|---|
| 2015 | Drinking well now. |
| 2019 | Hold to 2032. |
| 2020 | Cellar to 2035. |
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Pinot Noir — questions answered
Why is Pinot Noir so expensive?
It is difficult to grow, low-yielding and prone to disease, and the most coveted Burgundy vineyards are tiny — scarcity meets demand.
Should Pinot Noir be served chilled?
Lightly — 14–16°C, slightly cooler than other reds, preserves its perfume and freshness. A few minutes in the fridge helps in summer.
What does Pinot Noir taste like?
Red cherry and raspberry fruit with floral, earthy notes and silky texture, growing gamey and truffled with age.
Can Pinot Noir pair with fish?
Yes — it is one of the few reds that suits salmon, tuna and other meaty fish thanks to its low tannin and bright acidity.