Pinot Noir

Pinot Noir is recognized to be a 'difficult' grape to grow in wine making business. This is one of the oldest varieties to be cultivated and has been vinified since the first century AD. It has so many other names has been grown in various places.

These include Algeria, Argentina, Australia, Austria, Brazil, Canada, and Croatia. Czechoslovakia, England, France, Germany, Greece, Hungary, and Italy are the other places where they love Pinot Noir. Lastly, countries like Mexico, New Zealand, Switzerland and the United States are into active production of such wine.

The reason why it is difficult to ferment is due to the presence of 18 amino acids. These are naturally balanced in this variety and Pinot Noir ferments violently. It often results to boiling up and out of the container.

Also it naturally rich like in the ratio of 3 to four times higher as compared to other varieties. The wine is more so richer especially, when it is grown in cooler climates and more humid areas. This may not affect the taste but it may draw concern from health conscious client.

Lately it shows promise in a great possible future in the Willamette Valley of Oregon. Also it can be further produced in the Okanagan Valley of British Columbia, and New Zealand. These areas have growing seasons too short and too humid to have dependable exceptional results.

The most popular of all is the California Pinot Noir Wine which is light and fruity. For the past 2 decades, Californian vintners are improving and developing better methods, selections and techniques to increase production success. These vintners are Santa Maria Valley (Santa Barbara County), Russian River Valley (Sonoma County), Carneros (in both Sonoma and Napa Counties); Anderson Valley (Mendocino County); and Santa Lucia Highlands (Monterey County).

It has no longevity in a bottle and will reach its peak in 5 to 8 years past the vintage. Its taste is classified to have spicy taste of cinnamon or mint. It is full bodied and rich but not heavy.