Winemaking

PINOT NOIR

Pinot Noir is the classic red wine varietal of the Burgundy region of France. Outside of Burgundy, this grape has regularly produced high quality wines in only a few areas –Oregon, some of the cooler parts of California, and New Zealand.

Pinot Noir is a challenging grape to cultivate. It buds very early, so it’s susceptible to spring frosts. The grapes grow in compact bunches that are prone to rot. To achieve full flavor, yields must be kept low and the grapes need a long, slow ripening period. So during the growing season the grower has to undertake intensive shoot-thinning, bunch-removal, and leaf-plucking. And rain or humidity in autumn can cause bunch rot.

In New Zealand, Pinot Noir thrives in the cool South Island regions of Central Otago and Canterbury and the cool North Island region of the Wairarapa (Martinborough). The grapes grow best in stony soil with good drainage.

Pinot Noir is often described as having an earthy, spicy, herbal aroma and a taste of cherries. But perhaps more than any other varietal, Pinot Noir is able to capture and reflect the unique characteristics of each individual vineyard. In New Zealand, wines made from Pinot Noir reflect a wide variety of winemaking styles. Many wine experts believe that New Zealand Pinot Noir will soon take a leading role on the global stage.

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