Pinot Noir is the variety used for the red wines of Burgundy and one of the principal varieties for the sparkling wines of Champagne. Pinot Noir is thought to be one of the first wild vines to be cultivated and refined for the purpose of making wine.

It can be so fastidious and difficult to grow, subject to genetic variation, resulting in the existence of over 1000 clones of the variety. It may be the first wild vine that was taken to be used domestically, but is yet to be tamed. Hence the vine can degenerate and die young and is fairly susceptible to diseases.

Pinot Noir grows well in welldrained deep soils and also in calcarous soils. The vigour of the plant is moderate, with cane-pruning giving the best results. The vine yields a low amount of grape bunches which ensures that the best quality wines are produced.

Pinot Noir does best in cool climates where the growing period is longer to develop better colour and flavour.
Pinot Noir grown in warm to hot regions often produce wines that are very light in colour and lack any real fruit expression.

Not only can Pinot Noir be responsible for the best wine you’ve ever drunk, it can also be the grape responsible for the worst bottle of wine that you have ever come across. As pointed out earlier in this article, Pinot Noir can be very difficult. However, when grown in the right conditions, the grapes can turn into a wine that is truly worth writing home about.

Aromas and flavours that are typical indicators of Pinot Noir include herbs and spice, strawberries, red cherry, raspberry, violets, plums, beetroot, prunes and sarsaparilla.

After spending time ageing in the bottle, the wine expresses more developed fruit characters. These are typically leather, tobacco, mushroom, truffle and forest floor characters.

The way in which the winemaker makes the wine can also influence the characters that can dominate the nose and palate of the wine.

Young, Light and Lively
This style is an example of a lighter bodied and lighter flavoured wine showing herbal, cherry and  strawberry flavours.

Young, Velvety and Complex
A medium bodied wine showing a great complexity of flavours – raspberry, sarsaparilla, rhubarb, beetroot, plum and mulberry. The wine has a mouth feel that is round, velvety and fresh with the tannins and acid adding a slight puckering sensation.

Aged, Silky Soft and Intriguingly complex
With time the primary fruit characters, described earlier, evolve into the developed fruit characters. The sweetness that comes from these developed fruit characters and the alcohol, adds softness to the palate. The best Pinot Noir wines also have a hint of the primary fruit characters.

Lighter Burgundian styles are best enjoyed with charcuterie and simply roasted or grilled game. Lighter Australian styles are best enjoyed with seared and char-grilled meat and fish. Smooth, medium bodied styles are an excellent match with roast game, venison, kidneys, coq au vin, boeuf bourguignon, dishes containing mushrooms and soft rind cheeses. Wines that have been aged for some time go particularly well with game.

Our 2006 Pinot Noir Merlot, is a vibrant ruby red wine, with a herbaceous smokey oak nose Rich ripe cherries lead you over silky tannins to an intense, peppery, lingering mid palate. A most evocative wine.