Pinot Noir, Armagnac

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.
Although Armagnac is the oldest brandy distilled in France it has taken a back row seat to its more famous cousin Cognac. Not to be confused with Cognac (to the North of Bordeaux,) Armagnac lies between the Adour and Garonne rivers in the foothills of the Pyrenees.

Armagnac was never produced in the same vast quantities that Cognac has been produced and as such, was and continues to be produced by mainly smaller, family-owned producers rather than the ‘big players’ in Cognac.

There are ten different grape varieties used in the production of Armagnac, but four grape varieties in particular provide the backbone for the majority of Armagnacs. Always blended, the four main grape varieties are Baco 22A, Colombard, Folle Blanche and Ugni Blanc.

United Cellars import a wide range of Armagnacs from key producers such as Delord, Castarede, Comte de Lamaestre, Maison Gélas and many more!
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