Pinot noir is the noble red grape of Burgundy’s Cote d’Or and the pinot family of grapes is considered one of the oldest grape varieties in the world, thought to have been in existence for more than 2000 years. Today, pinot noir has spread all over the world and tends to produce the best grapes and wines when grown in relatively moderate to cool climates, like New Zealand. It can be soft and fruity without harsh tannins, which makes it very popular.
Aromas
Pinot noir offers red-fruit aromas such as strawberries, raspberries, red cherries, and redcurrants; and when grown in hotter climates shows more black fruit aromas such as ripe plums, blackberries and cherries coupled with mushrooms, dried herbs and spice. As pinot ages, it can develop aromas of "forest floor'’, hints of truffles and savouriness.
Wine style
Pinot noir is generally of medium body and medium tannins, often described as ripe or silky, and medium to high acidity. The best wines can be deceptively light in colour with only medium tannins but have intense, multi- layered flavours and great length.
Pinot noir in New Zealand
Pinot noir is New Zealand’s most planted red grape and its success has been championed all over the world. Around 10 per cent of the crop is usually destined for sparkling wine production.
Wairarapa
Martinborough was the first New Zealand region to gain international recognition for the quality of its pinot noir, with vineyards planted along a seam of limestone, near the town of Martinborough. Dry River, the Martinborough Vineyard and Ata Rangi were some the early pioneers focused on making great burgundy using similar clones, vineyard techniques and winemaking practice. Their wines remain outstanding examples today.
Central Otago
In the mid-1990s, planting in Central Otago took off and their fruit-driven style is often associated with ripe black cherries, dried herbs and plums, higher alcohol and sweet spice from ageing in new oak barrels. It is this "friendly'’ style that has made Central Otago wines so successful and highly sought after. Mt Difficulty, Wooing Tree and Misha’s Highnote are great wines to look out for.
Marlborough
Pinot noir in Marlborough was originally planted to make sparkling wine, as an important component in Montana’s hugely successful Lindauer blend. Over time, Marlborough pinot noir has grown in reputation, with a variety of styles being produced, some of a lighter style while others show dense plum and beetroot flavours and aromas. Excellent examples include Fromm, Greywacke, Seresin and Clos Henri.
North Canterbury
There are also outstanding examples of pinot noir grown in North Canterbury with Pegasus Bay being an early innovator. Pyramid Valley, Mountfort and Black Estate offer a range of styles.
Try these wines
Valli Waitaki Vineyard Pinot Noir 2012
With no fining or filtering and only 4680 bottles made, this dense, fruit-driven wine captures the distinctive terroir of the Waitaki Valley in North Otago with its marginal climate and limestone soils. RRP$65
Cambridge Road Animus Pinot Noir 2012
This small Martinborough vineyard focuses on pinot noir and syrah. Animus offers excellent buying with aromas of dark cherries and violets, along with savoury and spice. RRP$29
Aurum Pinot Noir 2012
Driving to Wanaka from Cromwell, you will find Aurum at the foot of the Pisa Range. This delicious pinot noir shows raspberries and cherries with a delicious savouriness from 18 months aging in oak. RRP$35
Buy these wines
All wines available to buy online at heraldwine.co.nz for a limited time.
Pinot with food
In New Zealand pinot noir there is a common fruit theme of red cherries, black cherries, plums and mushrooms. Underneath this is the influence of oak in the wine that can introduce spice, cinnamon and vanilla aromas and along with the soft, silky tannins, enable this wine to be matched with many meals. Pinot noir is frequently paired with duck and lamb dishes.
All wines available to buy online at heraldwine.co.nz for a limited time.
In her latest book New Zealand Wine Guide: An Introduction to the Wine Styles and Regions of New Zealand, Celia Hay, Director of the New Zealand School of Food and Wine and well-respected wine educator, explains in detail about new Zealand's wine regions, significant grape varieties and wines produced.
RRP $49 from nzwinebook.com and selected retailers.
