Pinot Noir’s mythical home, Burgundy, has produced some of the world’s most inspiring wines.
The exhilarating personality of Pinot Noir has seen the wine world take up the fickle challenge to grow the ‘heartbreak grape’! Pinot is difficult to grow, demanding low yields if you want to achieve quality, with an incredibly short picking window to get it right, and, unforgiving in the winery.
Where is it grown?
You’ll find it in Germany, Austria, many other regions in France, America, Australia, South Africa and New Zealand. Plantings in the New World expanded rapidly from the 1980’s and continue to grow today.
The early plantings are now mature and we’re seeing balanced old vines produce high-quality fruit. Beyond vine maturity, winemakers have now had decades of experience making Pinot and are producing sophisticated wines of ever increase quality. Given the demand and exponential price growth of Burgundy, that’s something we’re thankful for!
In Australia, initial plantings were of two main clones MV6 and D5V12, also known as ‘Upright’ and ‘Droopy’ respectively in reference to their growing habit. MV6 has definitely been the winner of the two! In the late 1990’s, there was n influx of the ‘Dijon clones’ particularly 114, 115, 667, and, 777. You’ll often see these clonal names on wine labels. More recently the Pommard clone, and, Abel, initially smuggled into New Zealand from the vineyards of Romanée-Conti have made it to Australia.
In the early days, you’d see bottles of Pinot + Hermitage coming out of the Hunter. Now, we see the cool climate regions in Victoria: Yarra Valley; Mornington; Macedon; and; Gippsland, South Australia: Adelaide Hills, and, most regions across Tasmania making the most exciting wines.
Martinborough, Marlborough, and, Otago in New Zealand are making some wonderful wines.
What does it taste like?
Like any variety, there is an incredible diversity of flavours, aromas, and, textures to be found in Pinot.
From fresh red fruits to darker, spicier fruit. Earthy, savoury, truffley, perfumed, floral characters are all in the mix. We see aroma, flavour and texture layered in from inclusion of stalks, whole bunches, techniques like carbonic maceration, cold soaking (maceration), oak use and beyond. In their youth, good Burgundies are often tightly wound, and less giving. Plush, supple textures are the hallmark of good Burgundy, although some more robust wines are a pleasure to devour as well. As a generalisation, we’ve seen a shift to a more gentle extraction of tannins and wines that are more approachable by those who have historically made more extracted Pinot in Burgundy. Leroux’s efforts in Pommard and Faiveley’s efforts across the region are good examples.
They often go into a dip for a few years after bottling and emerge transformed. A fully mature top-end Burgundy is entrancing, intoxicating, and, has such incredible expression and personality that you can be happy just smelling it! The secondary development of these wines offers incredible harmony, they become seamless, complexity lifts to a new level, yet it is hard to pick out any individual flavours and aromas. The best manage the trick of having incredible depth of length of flavour yet a light presence, dancing across your palate!
We’re writing a series of posts exploring the villages of Burgundy that you can read in the Wine Bites Mag.
The counterpoint is that Burgundy can be a dismal experience with many wines banking on the name and classification of their vineyard to charge prices they are not worthy of. It can be a minefield if you don’t know what you’re looking for. Equally, there are still some affordable hidden gems!
For many years the new world tried to make great Burgundy instead of great Pinot. With growing experience, confidence, and, balanced, old vine fruit, new world makers are simply making the best possible expressions of Pinot they can from their sites. Broad experimentation is still ongoing as always with wine, but, has slowed a little. Focus on fruit sorting and gentle handling has allowed almost infinite control of the ‘infusion’ of tannins, colour, and, flavour from each berry, as opposed to extraction. Great experience with élévage has resulted in great clarity of how to expose the wines to oxygen and sulphur and achieve more expression from the end wines.
All in all new world wines are competing with Burgundy up to all but the highest level wines, and, with the prices of Burgundy on upward trajectory are great value drinking.
New world wines tend to be more immediately giving and opulent than their Burgundian counterparts. Not as long-lived, they still undergo a transformation as they age, although, perhaps, not to the same degree as the greatest Burgundies.
On top of all of this, climate, change is having a dramatic effect, both in the New and Old World. Vintages are more extreme in Burgundy, picking times are earlier than they were a decade ago, although partly as a result of balanced old vines in the new world.
The best wines will come from the growers and makers who are agile, react and learn from the change.
Check out all the articles in the Wine Bites Mag exploring Pinot Noir.
Looking for a Pinot? Check these out. If there’s something else you want call us on 1300 811 066 or Request a Wine Here. We have access to an incredible array of tasty Pinot!
Check out all the Pinot Noir Here!
Pinot Noir | Rully, Burgundy
Bright and vibrant ruby colour. On the nose there is a seductive and aromatic bouquet shared between aromas of red fruits such as black cherry, raspberry and a finish of floral and spicy notes.
The palate distinguishes itself with freshness nourished by a fully integrated acidity which reveals fruity and once again spicy flavours of this wine. The palate is silky and balanced thanks to ripe and fine tannins. They soften the palate and lengthen its sensation of rich and elegant texture. They n
$247
$237ea in any 3+
$227ea in any 6+
Pinot Noir | Santa Rita Hills, America
A combination of three parcels throughout the famous Sanford & Benedict vineyard. Two of the plantings are 10-12 years old, but certainly responsible for the dark, deep core of this wine. The third piece, a small fermentation of the original, own-rooted plantings from 1971, brings the elegance and floral lift.Antonio Galloni, Vinous 94 Points
$241
$231ea in any 3+
$221ea in any 6+
Pinot Noir | Morey-Saint-Denis, Burgundy
There's a great purity & vibrancy to Magnien's wines. His Faconnières is superb!
Once again there is a plethora of floral elements present on the elegant nose of red currant, cherry and pretty spice wisps. The succulent, fleshy and punchy middleweight flavors a really lovely texture that carries over to the youthfully austere and delicately balanced finale. Excellent. Drink: 2032+Allen Meadows, Burghound 91-93 Points
$336
$321ea in any 3+
$306ea in any 6+
Pinot Noir | Vosne-Romanée, France
About Mongeard-Mugneret The Mongeard family arrived in Vosne-Romanée in the 1620, with records showing a Mongeard working as vigneron for Domaine de la Romanée-Conti in 1786. Their legacy now spans over eight generations, however they continue to produce wine with the utmost respect for tradition. In 1945, Jean Mongeard, whose mother was a Mugneret, found […]
$417
$402ea in any 3+
$387ea in any 6+
Pinot Noir | Gevrey-Chambertin, Burgundy
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This is the finest bottle of Rousseau's 2001 Chambertin I have ever had. With each taste, the 2001 has something new to say. At times, it is the aromatics that stand out. In other moments, the wine's structure, energy and overall complexity are totally alluring. Dark and brooding, with compelling inner sweetness, the 2001 simply can't be denied. It is utterly profound. It is as simple as that.
This tasting of Rousseau’s Chambertin spanned eleven
Pinot Noir | Gevrey-Chambertin, Burgundy
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Rousseau's 2002 Chambertin is in the zone. Succulent, racy and open, the 2002 is ready to deliver pleasure. The purity of the fruit alone is striking. Even so, the 2002 is still very much at the early part of its first plateau of maturity, as the flavors remain very bright and fresh. In this vertical, the 2002 comes across as a wine of immediacy, with a bit less structure and overall energy than the very best vintages. I say that with some hesitation,
Pinot Noir | Gevrey-Chambertin, Burgundy
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Good medium red. Strawberry, coffee, rose petal and smoky oak on the nose. Sweet, ripe and plump, with aromatic flavors of plum and spicy oak. Here the nearly 100% new oak percentage (the foregoing wines get little or no new oak) adds considerable sex appeal and nicely frames the wine's rather delicate fruit. Finishes long, subtle and aromatic, with an impression of finer tannins.
Neal Martin, Vinous 90 Points Tasted Mar 2004
Rousseau's 2001
Pinot Noir | Gevrey-Chambertin, Burgundy
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The 2001 Chambertin Clos-de-Bèze Grand Cru has astonishing intensity on the nose, perhaps more like a 1999, with copious black cherries, black truffle, juniper berries and eucalyptus. It seems incredibly young even when juxtaposed against Méo-Camuzet’s Cros Parantoux from the same vintage. The palate is medium-bodied, quite structured and grippy, backward and rather masculine yet with disarming poise. This Clos-de-Bèze is only just beginning to s
Pinot Noir | Gevrey-Chambertin, Burgundy
Price on Application – Contact us.The 2002 Gevrey-Chambertin
Clos Saint-Jacques 1er Cru is just a tiny bit smudged on the nose, but it rectifies that with aeration, offering disarming brambly red fruit, bergamot and potpourri scents, just a slight ferrous tincture in the background. The palate is fine-boned with pure red fruit, structured and slightly disjointed initially. Yet it coheres magnificently in the glass, so smooth. I was shocked when the vintage was revealed because this bo
Pinot Noir | Gevrey-Chambertin, Burgundy
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Good medium red. Strawberry, coffee, rose petal and smoky oak on the nose. Sweet, ripe and plump, with aromatic flavors of plum and spicy oak. Here the nearly 100% new oak percentage (the foregoing wines get little or no new oak) adds considerable sex appeal and nicely frames the wine's rather delicate fruit. Finishes long, subtle and aromatic, with an impression of finer tannins.
Neal Martin, Vinous 90 Points Tasted Mar 2004
Rousseau's 2001
Pinot Noir | Gevrey-Chambertin, Burgundy
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Good ruby-red. Black raspberry, licorice and chocolatey oak on the nose. Offers compelling lushness, sweetness and fat for a 2002; wonderfully harmonious from the outset. Very suave, clearly defined flavors of blackberry and blueberry retain their shape through to the very long aftertaste. Tannins are quite fine.
Neal Martin, Vinous 94+ Points Tasted Mar 2005
The 2002 Chambertin Clos de Beze bursts with spicy red cherry aromas. This medium t
Pinot Noir | Gevrey-Chambertin, Burgundy
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Full ruby-red. Extraordinarily perfumed, profound nose combines tangy black raspberry, rose petal, coffee and game; essence of Cote de Nuits pinot noir. Lush, sweet and seamless; wonderfully silky and aromatic in the mouth. Truly palate-staining wine, with compelling sweetness and smooth, thoroughly buffered tannins.
Stephen Tanzer, Vinous 94+ Points Tasted Mar 2002
The medium to dark ruby-colored 1999 Chambertin Clos de Beze has a beguiling
Pinot Noir | Gevrey-Chambertin, Burgundy
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There is a slightly cloudy aspect to the appearance. This has begun to turn secondary with overtly earthy and sauvage characters to the perfumed and pure aromas that lead to rich, punchy, intense and tautly muscular flavors that exude a fine minerality on the utterly delicious, balanced and long if robustl finish where a hint of wood surfaces. I have had two very different experiences with this wine as one bottle seemed relatively light and almost rea
Pinot Noir | Gevrey-Chambertin, Burgundy
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An exceptionally pretty, even perfumed nose is still relatively primary with its combination of various red berries, earth and soft earth and leather nuances. There is excellent size and weight to the seductively rich but overtly powerful big-bodied flavors that deliver outstanding length where the only minor nit is a touch of warmth. This remains notably robust and will need at least another 5 to 10 years to arrive at its full peak. In a word, impres
Pinot Noir | Gevrey-Chambertin, Burgundy
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Like night and day between this and the Mazis as here there is much more weight, size, earth and power with a much firmer tannic spine plus an edgier, more complex finish. This is still a bit awkward but it should benefit from another 6 months in cask. This too could be the best Rousseau Clos de la Roche in several vintages.
Allen Meadows, Burghound 89-92 Points Tasted Jan 2004 Drink: Try from 2008-2017
The 2002 Clos de la Roche Grand Cru ha
Pinot Noir | Gevrey-Chambertin, Burgundy
Price on Application – Contact us.Initially this opens with just enough
reduction to push the fruit to the background so if you're going to try a bottle anytime soon I would strongly suggest decanting it first. Once the reduction clears off there are airy and cool notes of Asian-style green tea, truffle and an array of red berry fruit scents. The intense and intensely mineral-driven middle weight flavors display excellent vibrancy on the beautifully long if ever-so-slightly edgy and y
Pinot Noir | Gevrey-Chambertin, Burgundy
Price on Application – Contact us.This too is very forward and pretty but there's more depth and structure than usual. The medium weight flavors are very supple, ripe and nicely elegant with mouth coating sap and relatively pliant tannins. There is better finishing intensity than usual and this is the best vintage of this wine than I've seen in a while.<
Allen Meadows, Burghound 88-91 Points Tasted Jan 2004Palish medium red. Light, lively aromas of red fruits and rose peta
Fanco's done it again!
Pinot Noir | Yarra Valley, Australia
You'd be hard pressed to fined a better value Pinot than this! Cherry, plum, baking spice, a little more earthy – more bass than treble here – some vanilla, thyme and mint in the mix too. It’s full of juicy red and black fruited flavour, a slight orange peel amaro twist through it, a pleasing amount of grainy/silty tannin, kind of autumnal too, a little rhubarb and spice, with a juicy and sappy finish of excellent length. Lots of flavour and a good amount of chewy texture. It’s balance o
Pinot Noir | Victoria, Australia
D'Anna + Middleton + Lewis = DML VIN Pinot! Red cherry, plum, spice, a little samphire and thyme, a slight smokiness too, and dried roses. It’s fine, but offers more grunt and substance than the more delicate Yarra Valley offering, more grain and grip through the tannin, poached strawberry and ripe pomegranate with a bit of crunch on a long finish. It’s lively and regional, and so nicely turned out. Gary Walsh
$64
$62ea in any 3+
$60ea in any 6+
Pinot Noir | Yarra Valley, Australia
D'Anna + Middleton + Lewis = DML VIN Pinot! It’s very pretty and refined. All fresh raspberry and red cherry, floral perfume and a dusting of spice, kind of juicy, but nicely composed, expanding and filling the mouth with flavour and gentle emery tannin, fresh and long through the finish. Wholesome feeling, classic styling, and just lovely to drink Gary Walsh
$64
$62ea in any 3+
$60ea in any 6+
Check out all the Pinot Noir Here!
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