1. Pinot Noir

2. Physical characteristics
Very old vine
Lots of mutations
Shows off terroir well
Prefers soils with lots of calcium (limestone)
Prefers cool weather, but needs lots of sun

3. Physical characteristics
Thin skinned grape
Susceptible to rot
Also susceptible to Pierce’s Disease
Vines have short relative lifespan (40-45 years)
Clonal selection in vineyard very important

4. Winemaker choices
Called Holy Grail of wine because of difficulty in making really good version
Needs extra care to extract color and tannin without losing aromatics
Aging occurs in older barrels
Major component in sparkling wine production

5. Regions Burgundy Champagne Elsewhere in Europe
Cote de Nuits has the best terroir and best versions
Champagne
For sparkling wine production
Elsewhere in Europe
Germany
Italy
Switzerland

6. New World regions Oregon California New Zealand
Willamette valley in particular
Planted with Burgundy clones
California
Carneros
Santa Barbara
New Zealand

7. Styles Can be refreshing, aromatic or ageworthy
Light red – considered to be a white wine in disguise
Vintage is very important (weather as part of terroir)

8. Styles Nose: Palate: Red berries Mushrooms Earthy Low extraction
Low to medium acid and tannin
Fruit, earth and savory components

9. Pairing suggestions Very food friendly, better with light dishes
Burgundian cuisine – coq au vin, boeuf bourguignon
Oregon – pair with salmon
Pair with simpler dishes as wine can be complex