Pinot Noir (pea-noh nwah) refers to the shape of the bunches this black grape produces, rather like a pine cone.

For lovers of big-bodied wines, Pinot Noir can taste a little light and weak in comparison to some of the heartier, big, warm-climate reds. Pinot Noir is a more delicate wine but no less complex than other red wine varietals. As a cool-climate grape, the wine it produces is light but it is by no means a lightweight. It is a sultry and tempting wine that will keep you guessing until the last drop.

This grape loves a cool climate, such as the Highlands and from its origins in Burgundy, France it has spread around the New World of wines to regions where temperatures can be considered marginal. 

Along with Chardonnay and Pinot Meunier, Pinot Noir is one of the grapes used to produce Champagne. The grape is elegant with a delicate, thin skin and requires gentle, skilled handling.

The cost of growing, harvesting and processing Pinot Noir has been significant in the past. Greater planting experience and better technology and skill means an increase in high-quality Pinot Noir that is commercially viable.

As one of the oldest grapes to be grown, Pinot Noir has mutated several times and you will often find growers referring to the various clones they use to create their wines. Each clone suits the region, climate and soils, thus making it even more complex and mysterious.