Today is National Pinot Noir Day! (18th August 2022)
To celebrate, here is three things you may not know about Pinot Noir...
1. What does it all mean?
Derived from the French word Pine, Pinot alludes to the pinecone-like shape of grape clusters in which Pinot Noir grows. Noir means black. Pinot Noir = black pinecone, as simple as that!
2. The Pinot family
Prone to mutation, Pinot Noir has produced other grapes such as Pinot Gris, Pinot Black and Pinot Meunier.
In 1925, viticulturist and chemist Abraham Perold cross-pollinated Cinsault and Pinot Noir to create South Africa’s own iteration known as Pinotage.
3. The Heartbreak Grape
Pinot Noir produces a low yield and is often referred to as the heartbreak grape as it is notoriously hard to grow. It Buds early making it susceptible to spring frost and coulure. It is also prone to rot and viruses due to its thin skin. These factors mean Pinot Noir requires the upmost care in the vineyards.
Pinot Noir at JN Wine
Olivier Leflaive Bourgogne Rouge Cuvée Margot 2020
A flattering nose with aromas of small red berries (strawberry, raspberry). A fresh and elegant palate with crunchy red and blue fruit present with sleek, fine tannins.
Leflaive have decided to blend vineyards from la Côte de Beaune, from Puligny-Montrachet to Pernand-Vergelesses and old vineyards in les Hautes Côtes. About twenty different plots. Cuvee vinified from the purchase of grapes and sometimes from selected cuvees.
Ideal with meat pies and spicy food.
Weingut Salwey Spatburgunder 2019
Weingut Salwey in Oberrotweil is proud of its history as a classic family-run estate. Yet that tradition only tells part of the story. Konrad is the third generation of Salwey to run the winery, which focuses on Pinot varieties traditional to the Kaiserstuhl region. The estate is renowned for its fine vineyards, including three "Erste Lagen": Oberrotweiler Henkenberg, Eichberg and Kirchberg. Konrad Salwey is renowned for his willingness to experiment. He knows it takes daring to try new techniques, and nerve to move on if need be — all in the interest of making better wine.
The wines are strongly shaped by the loess and weathered volcanic soils of the vineyards, and are always fully fermented. In the cellar, nature is provided with plenty of time and space to do her work. Our job is to guide the other variables, including strict standards in the vineyards, a 100% selective hand harvest and wild yeast fermentation in large wooden barrels.
