Pinot Noir

• Color: Red 
• Grape Parentage: French ampelographer Louis Levadoux wrote in 1956 that the vine could have been domesticated from the wild Vitis vinifera silvestris, but this is unconfirmed by current science.  Pinot has a parent-offspring relationship with Savagnin, but it is currently unknown which is the parent and which is the offspring.
• Place of Origin: Burgundy (Pinot is an ancient vine, likely grown in Burgundy for more than 2,000 years)
• Origin of Grape Name: “Black” Pinot (“Pinot” is derived from the French word for “pine cone,” a reference to the shape of the grape cluster).  The name “Pinot” first appeared in print in 1375, although it was previously noted as “Moreillon” in a 1283 legal work.
• Major Countries of Production:
  • France: 30,659 hectares (2011, FranceAgrimer)
    • Côte d’Or département: 6,526 ha
    • Saône et Loire département: 3,181 ha
    • Cher département: 897 ha
    • Haut-Rhin département: 880 ha
    • Yonne département: 840 ha
    • Bas-Rhin département: 732 ha
• Germany: 11,756 hectares (2011, German Wine Institute)
• Baden: 5,699 ha
• Pfalz: 1,609 ha
• Rheinhessen: 1,387 ha
• Württemburg: 1,289 ha 
• United States:
  • California total: 37,290 acres (2010, the Wine Institute)
  • Sonoma County, CA: 11,013 acres (2010, the Wine Institute)
  • Monterey County, CA: 8,569 acres (2010, the Wine Institute)
  • Santa Barbara County, CA: 4,258 acres (2010, the Wine Institute)
  • Oregon: 12,406 acres (2010, Oregon Wine Board)
• New Zealand: 4,309 hectares (2009, New Zealand Winegrowers)
• Italy: 4,080 ha (2010, Il Corriere Vinicolo)
• Australia: 3,518 ha in total (2010, Wine Australia)
  • Yarra Valley: 725 ha (2010, Wine Australia)
  • Tasmania: 575 ha (2010, Wine Australia)
• Chile: 2,884 hectares (2011, Wines of Chile)
• Synonyms:
  • France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
  • Italy: Pinot Nero, Pignola
  • Germany: Spätburgunder, Blauburgunder, Blauer Klevner
  • Austria: Klevner
  • Switzerland: Savagnin Noir, Servagnin (Vaud)
  • Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Crn Burgundec (Macedonia) Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia)
• Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation (suggested but not proven, and it is increasingly likely that Pinot’s clonal diversity is actually due to its much longer history as a cultivated vine in comparison with other major varieties)
• Major Clones and Characteristics:
  • Pinot Gris, Pinot Meunier, Pinot Blanc, Frühburgunder (Pinot Noir Précoce), and Pinot Noir are all clones of Pinot, rather than separate varieties. Following are specific clones of Pinot Noir.
  • Dijon Clones: Raymond Bernard isolated these clones officially-certified clones, known for their tendency to ripen early, at Dijon in Burgundy in the 1970s. The original plant material came from Domaine Ponsot. 113, 114, 115, 667, 777, and 828 are the most widely planted in the USA. In Burgundy, 75% of the vineyards have Dijon Clones. The Dijon Clones are known as Bernard Clones in Australia.
  • Roederer Clones: Imported into the USA by Louis Roederer for use at the company’s Anderson Valley outpost, these clones are widely used for sparkling winemaking in the USA.
  • Pommard Clones: Originally taken from Château de Pommard in the 1940s, the Pommard Clones are common in Oregon vineyards, and the wines typically show hefty fruit, color, and spice.
  • Wädenswil Clones: Clone 2A is the most prominent and successful selection in this group of Swiss clones, adding finesse, perfume and lift.
  • Jackson Clones: Cuttings from the Foothill Experiment Station near Jackson in Amador County, planted in 1889, provided the material for this set of rare, low-yielding selections. This is the oldest documented Pinot Noir in North America.
  • Martini Clones: Selected from heritage vines at Inglenook and replanted in Carneros at the former Stanly Ranch (partially owned by Louis Martini) in the 1950s, the Martini selections are common today in Carneros and the Russian River Valley.
  • Swan Clone/Selections: These field selections were taken from Joseph Swan’s Russian River Valley estate, originally planted in 1969, and a virus-free clone is now available. The source for his budwood may be Domaine de la Romanée Conti (as a suitcase clone) or the Martin Ray Vineyard.  The Swan Selections tend to provide bright fruit and elegance.
  • Mt. Eden Clone/Selections: The Mt. Eden (Rae) Clone was selected by Meredith Edwards in 1975 from material at the estate.  The vines at Mt. Eden were originally imported from Burgundy by Paul Masson in the 1890s. Various other field selections have been taken from the Mt. Eden Vineyards and are referred to as either Mt. Eden, Masson or Martin Ray selections.
  • MV6: “Mother Vine Six” is one of the cuttings James Busby brought into Australia in 1831. The material originated in Clos Vougeot, and it is now a common planting in the Yarra Valley.
  • For more on Pinot Noir clones, check out the detailed examination by Christy Canterbury, MW.

• Preferred Soil Type: well-drained, calcareous soils and marly loam
• Common Blending Partners: Chardonnay, Gamay, Meunier

Typical Descriptors and Structure for Côte d’Or Pinot Noir

• Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato
  • Possible Stem Inclusion
  • Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
  • Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash
  • Spice: Red Licorice, Anise, Clove
  • Other: Game, Leather
  • Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves
  • Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune)
• Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol

Typical Descriptors and Structure for Russian River Valley Pinot Noir

• Visual: High Clarity, Bright Ruby Color, Moderate Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune
  • Floral: Purple and Red Flowers, Potpourri
  • Herbal: Tea Leaf, Citrus Zest/Peel
  • Spice: Red Licorice, Clove, Cinnamon
  • Other: Cola, Cola Nut
  • Earth: Moderate Minerality
  • Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel
• Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated Alcohol

Typical Descriptors and Structure for Willamette Valley Pinot Noir

• Visual: Ruby Color, Moderate Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry
  • Floral: Purple and Red Flowers, Potpourri
  • Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf
  • Spice: Red Licorice, Oak Spices
  • Other: Cola, Cola Nut
  • Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor
  • Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel

Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol