Light-bodied, silky red with cherry, raspberry and earthy notes. Difficult to grow, which is why great Burgundy is so prized.
History
Pinot Noir is one of the oldest grapes in cultivation, with Cistercian monks in Burgundy tending vines from the Middle Ages. Dukes of Burgundy banned Gamay in 1395 to protect it. It is thin-skinned and hard to grow.
Why it exists
The grape reflects the soil it is grown on, so Burgundy's villages have different tastes. The wines are light-bodied and aromatic.
Ingredients
- Pinot Noir grapes
- Yeast
- French oak barrels
How it's made
- Grapes are harvested by hand
- Often cold-soaked before fermenting
- Fermented with some stems and punched down by hand
- Pressed gently
- Aged 12-18 months in French oak
how to enjoy it
Serve & enjoy
Slightly cool (14–16°C) with duck, salmon, mushrooms.
For readers of legal drinking age. Please drink responsibly.
Ratings & notes
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