A Little Bit About Pinot Noir

March 4th, 2011

With Pinot & Paella taking place this weekend, we thought we’d share with you some information on Pinot Noir! Originally from the Burgundy region of France, Pinot Noir has become internationally recognized for its ability to produce some of the world’s finest wines. Historically, the first recorded reference of Pinot Noir was in 1375, though the vine had been cultivated for centuries prior in Burgundy. Nowadays, Pinot Noir is planted around the world, including Argentina, Australia, Canada, Germany, New Zealand, Slovenia, Switzerland, and the U.S. In the U.S., Pinot Noir is mostly grown in Oregon and California, though it can also be found in New York, Washington, and Michigan. Some of the best Californian Pinot Noirs are found here in San Luis Obispo county, Santa Cruz mountains, Russian River Valley of Sonoma, Monterey County, and the Santa Rita Hills of the Santa Ynez Valley. Incredibly, ampelographers estimate there to be anywhere from 200 to 1,000 clones of Pinot Noir worldwide.



Optimum growing conditions for Pinot Noir are warm days and cool nights; too much heat can cause an overripe, cooked flavor in the wine, while too little heat can cause the wine to be thin and pale. This variety is also vulnerable to spring frost due to being one of the earliest-leafing varieties. It is also a perfect host for the sharpshooter leafhopper, a devastating bug that can potentially wipe out a vineyard as a carrier of Pierce’s Disease. Leaf roll virus has a tendency to infect Pinot Noir vines older than ten years old as well. The Pinot Noir vine is not a vigorous crop, meaning vines often lack the sufficient leaf cover to shelter the fruit from birds. With careful attention, a healthy Pinot Noir crop can make for an extraordinary wine.


Generally, Pinot Noir wines tend to be of light to medium body with a garnet color. Typical primary aromas and flavors  resulting from the grape itself include cherry, strawberry, raspberry, ripe tomato, rose petal, cinnamon, sassafras, rhubarb, and green tea. Depending on where the Pinot Noir is planted, its terroir can give it flavors and aromas reminiscent of mushroom, earth, truffle, and leather. Furthermore, its time in barrel can grant it aromas of vanilla, oak, smoke, and toast.


Here are notes on our 2007 Pinot Noir:


A pretty wine, this vintage is light in color, yet possesses intriguing depths of flavor. Bright red in color with fresh strawberry, dried cherry and a hint of musky rose precede flavors of fig, tea leaf and plum skin. Pair with mild or soft cheeses, as well as earth-flavored food and dishes. Enjoy some dark chocolate with this lovely Pinot anytime.


Winemaker Paul’s commentary on the wine: “The Pinot Noir growing in the Hearthstone Vineyard is carefully monitored and grows on a north east slope to reduce the heat in summer and avoid afternoon sun. Pinot Noir is also one of the more difficult wines to ferment. Partly due to the presence of 18 amino acids, which are naturally balanced in this variety, Pinot Noir ferments violently, often “boiling” up and out of its container. Although this wine needs more attention than other varietals, it produces a large spectrum of berry flavors and can be enjoyed with many foods.”

Il tablet è diviso in 2 parti da una linea, il farmaco ha un effetto farmacologico veloce l’effetto di quale si verifica 15-20 minuti dopo la somministrazione, ha il meccanismo d’azione più complicato che Kamagra per gli uomini. Levitra originale prezzo, cosa scientificamente impossibile, severamente vietato Utilizzare Viagra in combinazione con i farmaci che contengono i donatori di azoto, attiva la guanosina monofosfato ciclico.


We’ll also be pouring our 2008 Pinot Noir at Pinot & Paella – a vintage that expresses deeper and bolder wine characteristics than the 2007 vintage. The two wines are very different from each other and we look forward to pouring them for you!