Why is this strain not as popular?
Why are there so many differences in its wines?
Why aren’t there aromas and similar tastes in wines of different places?
Everywhere we find wines from Cabernet Sauvignon, but Pinot Noir wine is much less known. This is because the cultivation of this variety is not easy, since the strain needs special conditions for its development, soil and climate, which are not everywhere. It is also more sensitive to the mildew and viral diseases.
The grape is native to Burgundy, there are indications that it was cultivated in the 4th century AD, but the first written record dates back to the year 1375. For some, the family Pinot (Noir, Gris and Blanc) are the same grape, since they share the same DNA. It has tendency to mutate, so it is difficult that its features remain the same.
In its best location, the Côte d’Or, Pinot Noir grows in chalky soil, with minerals and clay, shallow, which favors a good drainage. Burgundy is cooler than Bordeaux, with a more raw and prolonged winter and a cooler summer, with a greater fluctuation between the day and night temperatures. It is an early maturing variety, but it is exposed to the spring frosts and rain during the harvest.
The strain is known for their clonal variation, that is why some wines are of little color and weak flavor, while others are dark with intense fruit flavors. Sometimes the grape produces high yields and at other times, small. Sometimes in its wines highlights the strength and elegance. Some clones (Pinot Droit) have high productivity, with low quality. In La Côte d’Or the clones of low productivity and improved quality are prefered, such as La Pinot Fin and Pinot Tordu.
Sometimes the cold maceration is practiced to increase color and aromas of the grape. Subsequent maceration and fermentation time varies between two and three weeks and the ageing in oak is around 18 months. Many producers do not practice the filtration of wine. The winemakers of Burgundy do not want a wine grape–flavored but prefer that the grape reflects the characteristics of the climate and the land of a specific vineyard; the grape would be the medium for the wine to show terroir. This concept is entirely local, does not deprive elsewhere.
There is no doubt that the best Pinot Noir is made in Burgundy, but not all are good wines. There are regional wines where it is allowed to put them Gamay; they are good wines, but they are not great. The best are those of the Côte d’Or and here, there are also differences: in the northern part, the Côte de Nuits, wines have more color and body, while in the southern part, the Côte de Beaune, wines are light and soft.
The classification of the vineyards is complicated, but the Grand Cru is distinguished because they only show their name on the label, without reference to the commune where they come from. They are generally high quality wines, sometimes sublime. The Primer Cru are much more numerous, they do not reach the greatness of the past but are great wines that reflect the characteristics of the terroir of their origin.
These fine wines of Burgundy have a single defect:
they are unmatched!
40 years ago they were expensive wines, but the amateur could hope to try them. The United States subsequently discovered them and later, also Japan and China. As the best Burgundy wines are of low production, there are not enough for everyone. Only wealthy people can access them. If you ever take them, enjoy them and be aware that you are a lucky person.
Now, the Pinot Noir does not have to be forcefull from Burgundy. Elsewhere, in cold weather places, you can find good examples, in Oregon, in the areas of Carneros and Russian River of California, in some valleys of Chile and Argentina and in other places of the world, one can find good wines from Pinot Noir, but they are different, usually they have more color, more alcohol and tannins. In Germany and Austria, on the contrary, they have little color and they are too light, but when they are well done they are very nice.
Finally… keep looking for the Pinot Noir, with aromas of red berries, low acidity and few tannins, making them to be tasty wines to accompany your meals!
Pinot Noir