The Pinot Noir grape

The Pinot Noir grape
Florence Cholet returned in 2014 to run the domain that has been in the family for four generations. Florence learned her trade across France, the US, and Australia, where she was perfecting the skills that she learned during her degree in Burgundy. She is a very ambitious winemaker and has changed many of the original vineyard practices, such as they no longer use pesticides or herbicides, and since 2016 they have been using wild years with light filtration. She limits the amount of new oak to 25%, and her wines are just brilliant with good texture and tension, which balances out beautifully the Puligny's drive with succulent fruit.

Indigenous to Burgundy, this fabulous grape variety is a tricky customer to grow: get it right and you’ll taste some of the world’s best red wine, get it wrong and you’ll taste some of the worst. It’s a cool climate grape, which may frequently fail to ripen. Transplant to a warmer climate and it will ripen too soon. It’s thin-skinned so needs to be handled with care. The bunch is a mass of grapes – a haven for any number of diseases let alone rot. 

Pinot Noir is an important ingredient in Champagne and other quality sparking wines. It’s also finding top form in Oregon, USA and Central Otago, New Zealand; areas which are now rivalling Burgundy for the true home of Pinot Noir.

pinot noir

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