The modern fairy tale of Pinot Noir

The modern fairy tale of Pinot Noir

The growing interest in Pinot Noir already deserved extra attention. But the tasting pack of wines from various Californian regions that we received at the editorial office just gave that final push. Attentively, we drank the bottles empty. 'It's a dirty job, but somebody has to do it', as quoted by Mike Connors in Tightrope! ever said. - TEXT EDITORS | IMAGE PEXELS.COM

The modern fairy tale of Pinot Noir

Expectations of the grape pinot noir are high. Tasting the wine is like the fairy tale of Goldilocks in the house of the three bears: looking for the very best porridge. Pinot noir is a fickle grape that needs proper care. We know the classic provenance of Burgundy, but great wines are also made overseas in California. It is a gold mine. Here, the grape finds exactly those spots where its delicate thin skin does not burn. Where the heat is tempered by ocean winds.

Enthusiastic winemakers

Family farms and a new generation of enthusiastic organic winemakers in the Golden State provide the right oak treatment for depth, and precise tannin management for a silky smooth mouthfeel. When Pinot Noir achieves that exact balance, you will be enchanted - by lush, exotic, spicy and sexy wines.

Difficult grape to share

Of California's vineyards, 10 per cent are now planted with the grape variety, which was brought by European immigrants. In 1861, Hungarian Count Agoston Haraszthy, founder of the Buena Vista Winery in Sonoma County, was the first to bring cuttings of pinot noir to California. Due to the finicky nature of the grape, very little was planted for a century. It was not until the 1970s that California began to produce quality Pinot Noirs, partly due to having access to a greater diversity of base plants - the University of California at Davis has registered more than 100 pinot noir clones. With 19,000 hectares, it is the third grape variety in the Golden State, after cabernet sauvignon and chardonnay.



Want to know more about Pinot Noir? You can read about it in WINELIFE 82. Order this one here!

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