Pinot Noir- (pee-no nwah) -a.k.a. Savagnin Noir, Clevener, Spätburgunder
This fragile and difficult grape produces all the great reds of the Côte d'Or and Côte Chalonnaise, and is a principal grape of Champagne. Highly sensitive to temperature and humidity, it prefers cool dry climates. Buds early in the season and also ripens early. Very susceptible to overproduction. Magnificence and failure occur in seemingly equal measure. The finished wine demands careful storage as the Pinot Noir is highly prone to oxidation. Has presented a great challenge to West Coast winemakers with some notable success in Oregon and cooler California microclimates.Its finest expression is in Burgundy where old vines, low yields and careful vine husbandry and vinification have produced silky,fragrant wines of great complexity and finesse. Nuances of raspberries, strawberries, and cherries complement violets on the nose in many young red Burgundies. A gamey (barnyard) bouquet evolves with time along with deepening flavors of darker fruits. Color evolves from ruby-garnet to rustier hues.
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