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- Variety Pinot Noir
- Vintage 2018
- Brand Pierre Boisson
- Cellaring 10-15 Years
- Wine Type Red
- Alcohol Percentage 13.5% Alcohol
Pierre Boisson Auxey-Duresses Rouge 1er Cru 2018"A superb, indulgent Auxey-Duresses, with very great refinement. The nose is b..."$165.00 -
- Variety Pinot Noir
- Vintage 2019
- Brand Pierre Boisson
- Cellaring 3-5 Years
- Wine Type Red
- Alcohol Percentage 13.5% Alcohol
Pierre Boisson Bourgogne Hautes Cotes de Beaune Rouge 2019"The fruit comes from two Haute Cotes vineyards: ‘Les Chaignots’ in Orches and..."$80.00
Pinot Noir is a red grape that is one of the most challenging to grow in any part of the world. Due to its thin skin and tight bunches, it is susceptible to both mould and disease. However, when it is successful, it produces some of the most amazing wines in the world. Although its home is Burgundy, it has emerged as a popular variety in Australia. Representing only 1% of grapes crushed, it has built a high profile with a number of world-class, distinctly Australian wines being produced. The greatest examples coming from the cool climates of the Adelaide Hills, Tasmania, Mornington Peninsula, Geelong and the Yarra Valley.
Pinot Noir performs well on the deepish limestone based subsoils that are found on Burgundy's Côte d'Or. However, yields need to be kept in check. Pinot Noir's concentration and varietal characters disappear rapidly if yields are excessive. Some of the best and most expensive wines in the world are still found in Burgundy.
Pinot Noir also plays a key role in Champagne, being blended with Chardonnay and Pinot Meunier. In the US, Oregon and Washington state are producing outstanding wines. In New Zealand, great Pinot Noirs are crafted in Martinborough and in Central Otago, New Zealand's only true continental climate.
The thin skins of Pinot Noir mean the wines are lighter in colour, body and tannins. However, the best wines have grippy tannins, fragrance and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, but as it matures, the best wines develop a sensuous, silky mouthfeel with the fruit flavours deepening and gamey nuances emerging.