Pinot Noir

APPEARANCE

ON THE VINE: small, dark, oval berries on small, compact, cylindrical bunches. Thick, tough skin.

IN THE GLASS: bright translucent ruby, or cherry-red; ageing to a russet centre with amber edge.

 

Brimming with berries: intense cherry, cranberry, raspberry and strawberry. Characteristic organic smells of barnyard, damp forest-floor, leaves or even mushrooms with maturity. Newer clones lend to greater fruitiness. Spice, camphor-wood and oak may show, too.

TASTE

A textured mouthfeel: red berries integrated with vegetal flavours carry onto the palate.

ORIGIN

Pinot Noir ‘took root’ in the Côte d’Or – heart of the Burgundy region in France – in the 4^th century AD, and in Champagne, where it is traditionally blended with Chardonnay. Pinot requires warm sun, cold nights and fidelity in the cellar – its tendency to turn on the vintner in the absence of these has earned it a reputation as a “heart-break” varietal. The grape has not travelled well beyond its native Burgundy, and even there the search for a great bottle is littered with many poor (yet still expensive) examples.

IN SOUTH AFRICA

The BK5 clone was first planted at Muratie in the 1920s. The introduction of newer clones in the ’80s and ’90s marked the change from an austere, organic Pinot to a rich, robust, fruit-driven wine from a number of producers. With occasional exceptions, most of the better local Pinot Noir reds hail from Walker Bay, especially, as well as Stellenbosch and Paarl, whereas there are good Cap Classique winemakers throughout the Cape who favour Pinot in the base wine for their bubblies, usually blended with Chardonnay though sometimes used on its own.

BEST EXAMPLES

Top Grand Crus from Burgundy include Bones Mares from Chambolle-Musigny, Romanée-Conti from Vosne-Romanée, and the Chambertin wines. Consistently good from the Cape: Hamilton Russell, and Bouchard Finlayson Tête de Cuvée.

AGEING POTENTIAL

The better Burgundian Pinots may last decades. Cape Pinots usually last five to 10 years, at most (better vintages may hold together longer), tending to show organic, forest-floor and leaf with age.

MATCHING WITH FOOD

Best served with light meals: salmon, duck, chicken, ham or veal. Also recommended with risotto and pasta.

SERVING TEMPERATURE

Between 16° and 18° C.