Stylistically, there are as many versions of Pinot Noir as there are Pinot Noir clones…and there are estimated to be between 200-1000 clones! Coupled with winemaking variables, a tendency for the grape to dramatically reflect vintage variation, and its ability to express the savor of the site, it is somewhat difficult to categorize the variety at all.

Consistency is perhaps Pinot Noir’s greatest shortcoming. There are often broad differences in color, flavor, and aroma between the wines of one producer and another. Yet, regardless of where or how it is grown, Pinot Noir always expresses itself in terms of texture and perfume.

The variety’s low to moderate tannin content and crisp acidity allows aroma and mouth feel to dominate the sensory experience. In fact, most Pinot Noirs are described in terms of fabric: silk, satin, taffeta, brushed cotton.

A sweet and fruity Pinot Noir is typically fruit driven with notes of raspberries, cherries, and strawberries. It carries delicate and light floral flavors with a feel of silk and also contains supple tannins. A more savory and complex Pinot Noir will have more organic flavors as opposed to fruit flavors; mushrooms, forest, earth, and smoke are some of the flavors you will typically taste. It is full-bodied, weighty and has hints of incense, sandalwood, and spice in the bouquet. It feels like satin or brushed cotton as you taste it and contains a moderate amount of tannins.