Pinot Noir

Pinot Noir’s reputation for difficulty is well earned. Its delicate skins and compact bunches make it vulnerable to disease, while its sensitivity to yield means that only the most attentive viticulture can coax greatness from it. Overcropping strips the grape of its character, leaving wines dilute and unremarkable. In Burgundy’s Côte d’Or, where the variety reaches its pinnacle, yields are deliberately kept low to preserve concentration and finesse.

Despite its pale colour and gentle tannins, Pinot Noir is anything but simple. Young wines often brim with red fruit-raspberry, cherry, redcurrant-while time in bottle brings a silken texture and savoury, gamey notes of sous-bois. At its best, it achieves a rare balance: lightness of frame coupled with depth, intensity, and haunting complexity.

Though Burgundy remains its spiritual home, Pinot Noir has travelled widely. It plays a vital role in Champagne, lending structure and depth to the region’s finest blends. Beyond France, it has found distinctive voices in California’s Russian River Valley and Carneros and New Zealand’s Martinborough and Central Otago. Each region offers its own interpretation, but the grape’s elusive charm remains constant.