Grape Varietal

Pinot Noir

Pinot Noir is one of the world’s most revered red grapes, celebrated for its finesse, aromatic complexity, and transparent expression of terroir. Native to Burgundy, it produces elegant wines marked by red cherry, raspberry, and floral aromas with silky tannins and bright acidity. Equally captivating in Champagne, Oregon, and New Zealand, Pinot Noir reflects its growing environment with subtlety and precision, making it a true benchmark of elegance and balance.

Origin

Burgundy (France)

Notable Regions

Burgundy, Champagne (France), Willamette Valley, Sonoma (USA), Central Otago, Martinborough (New Zealand), Baden, Ahr (Germany), Yarra Valley, Tasmania (Australia), Casablanca Valley, San Antonio Valley (Chile), Patagonia, Uco Valley (Argentina), Hemel-en-Aarde, Elgin (South Africa), Valais, Vaud (Switzerland), Trentino-Alto Adige (Italy)

Popular Styles

Burgundy, Willamette Valley Pinot Noir, Sonoma Coast Pinot Noir, Central Otago Pinot Noir, Champagne Blanc de Noirs

Ageing Potential

10+ Years

Serving Temperature

Best enjoyed at 14-16°C

Alcohol

12.5-14.0%

Glass

Burgundy

Taste Profile

Light

Body

Bold

Smooth

Tannins

Tannic

Soft

Acidity

Acidic

Dry

Sweetness

Sweet

Main Flavors

Primary (Grape-derived)

Red CherryRaspberryHibiscusStrawberry

Secondary (Winemaking-derived)

CloveVanillaSmokeToast

Tertiary (Ageing-derived)

EarthMushroomLeatherDried Rose

Color

Young

Mature

Aged

Old

Food Pairing

General pairing principles

Delicate Proteins Dishes Earthy Dishes Aromatic/Spice-Driven Dishes Umami-Driven Dishes

Asian Pairing Suggestions

Japanese Salmon or Tuna Tataki Chinese Five-Spice Duck Thai Coconut-Based Curry Vietnamese Lemongrass Chicken Chinese Char Siu (BBQ Pork)

Pairs well with moderately spiced dishes, where flavors stay balanced with the wine’s ripe fruit and smooth tannins. Avoid very spicy food, as the wine’s structure may intensify the heat.