In one sentence: Pinot Noir is a thin-skinned red grape associated with light-to-medium-bodied wines, red-fruit flavours, freshness and fine tannin. It is highly sensitive to site and winemaking.
BodyLight to medium
Typical fruitCherry, strawberry
Common regionsYarra, Mornington, Tasmania
What is Pinot Noir?
Pinot Noir is a red wine grape used for both still red wine and traditional-method sparkling wine. In Australia, leading regional expressions include the Adelaide Hills, Mornington Peninsula, Tasmania and Yarra Valley.
What does Pinot Noir taste like?
Australian Pinot Noir commonly shows cherry and strawberry fruit, with styles ranging from delicate and light to deeper and more savoury. Oak, whole bunches, ripeness and site can all shift the result.
Why is Pinot Noir difficult?
Its thin skins, compact bunches and sensitivity to climate make vineyard site, disease pressure, crop level and picking decisions especially important.
What food suits Pinot Noir?
Its moderate body and acidity make it versatile with pork, chicken, duck, salmon, mushrooms, charcuterie and lighter beef dishes.