20 Facts About Pinot noir

Regions that have gained a reputation for red pinot noir wines include the Willamette Valley of Oregon; the Carneros, Central Coast, Sonoma Coast, and Russian River AVAs of California; the Elgin and Walker Bay wine regions of South Africa; the Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, and Yarra Valley in Australia; and the Central Otago, Martinborough, and Marlborough wine regions of New Zealand.

Pinot noir is the most planted varietal used in sparkling wine production in Champagne and other wine regions.

Pinot noir is a difficult variety to cultivate and transform into wine.

When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries, and strawberries.

Leaves of Pinot Noir are generally smaller than those of Cabernet Sauvignon or Syrah.

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Ferdinand Regner argued that Pinot Noir is a cross between Pinot Meunier and Traminer, but this claim has since been refuted.

Pinot noir Meunier has been shown to be a chimerical mutation which makes the shoot tips and leaves prominently hairy-white and the vine a little smaller and early ripening.

Almost any given Pinot noir can occur as a complete mutation or as a chimera of almost any other pinot.

White berried sport of Pinot Noir was propagated in 1936 by Henri Gouges of Burgundy, and there is 2.

Brock said that when compared to supplies of Meunier from France, Wrotham Pinot noir: had a higher natural sugar content and ripened two weeks earlier.

Indeed, despite the fact that today virtually all plantings of Meunier in the UK stem from French and German nurseries, the name Wrotham Pinot noir is still a legally acceptable synonym for this variety, although little, if ever, used by UK growers.

Gouget Noir is sometimes confused as being a clone of Pinot Noir but, DNA analysis has confirmed that it is a distinct variety.

Pinot noir was not necessarily the Pinot involved here; any member of the Pinot family appears genetically capable of being the Pinot parent to these ex-Gouais crosses.

Pinot noir is increasingly being planted in the U K and is the second most widely planted variety, almost all of it for sparkling wine.

Roger Dion, in his thesis regarding Philip the Bold's role in promoting the spread of Pinot Noir, holds that the reputation of Beaune wines as "the finest in the world" was a propaganda triumph of Burgundy's Valois dukes.

Burgundy's Pinot Noir produces wines that can age well in good years, developing complex fruit and forest floor flavors as they age, often reaching peak 15 or 20 years after the vintage.

Large amounts of Pinot noir were planted in central Moldova during the 19th century, but much was lost to the ravages of phylloxera; Soviet control of Moldova from 1940 to 1991 reduced the productivity of vineyards.

In Slovenia, the Pinot Noir is produced especially in the Slovenian Littoral, particularly in the Goriska Brda sub-region.

In Spain, Pinot Noir is grown in many of the wine regions from the north to the south, but the vast majority of Pinot Noir is grown in Catalonia, where it is used in still wines and Cava, Spanish sparkling wine.

Pinot noir brought cuttings to the state in 1959 and made his first commercial planting at HillCrest Vineyard in Roseburg Oregon in 1961.