Winemaking with Pinot Noir
Pinot Noir is the grape that divides winemakers—some find it frustratingly difficult, while others consider it the pinnacle of winemaking expression. Known for light to medium-bodied wines with ethereal aromatics, silky texture, and complex flavors, Pinot Noir rewards careful attention to detail.
Understanding Pinot Noir
Pinot Noir characteristics:
- Thin skins: Less color and tannin than most reds
- Delicate aromatics: Strawberry, cherry, forest floor
- Light to medium body: More like a white wine structurally
- Early drinking: Most Pinots are best within 5 years
Key Winemaking Principles
Handle Gently
Pinot Noir demands gentleness:
- Avoid aggressive crushing
- Minimal punch-downs
- Short maceration (5-10 days)
Temperature
Ferment cooler than other reds:
- 65-75°F (18-24°C)
- Preserves delicate aromatics
Whole Cluster
Consider whole-cluster fermentation:
- Adds complexity
- Contributes stem tannins subtly
- Traditional Burgundian technique
Conclusion
Pinot Noir is a grape of nuance, not power. Let the fruit speak for itself.