Wine · Grape variety guide
Grape Variety Guide · WSET Level 2
Pinot Noir
Thin-skinned, site-sensitive, and the grape behind red Burgundy's cult status.
Thin-skinned
Light-medium tannin
Red fruit
Where it grows
- Burgundy, France — the Côte d'Or — the benchmark expression
- Oregon, USA — Willamette Valley
- New Zealand — Central Otago and Martinborough
- California, USA — Sonoma Coast and Central Coast
- Germany — known locally as Spätburgunder
What it tastes like
- Red cherry, red plum, strawberry and raspberry fruit
- Earthy, forest-floor and mushroom notes develop with bottle age
- Light-medium tannin, medium-high acidity, light-medium body
- Pale in colour compared to most other red grapes
Growing notes
- Thin-skinned and disease-prone — notoriously difficult to grow well
- Buds early, so vulnerable to spring frost
- Extremely sensitive to site and clone, which is why it's so closely tied to the idea of terroir
Good to know
Pinot Noir is a natural parent of Chardonnay (crossed with Gouais Blanc). Growers sometimes call it "the heartbreak grape" for how unpredictable and labour-intensive it is to farm successfully.
Exam tip
Expect questions contrasting Pinot Noir's pale colour and light tannin against fuller-bodied reds, and Old World Burgundy (earthy, savoury, red fruit) against riper New World styles.
Part of the Grape Guide — browse all varieties, or jump back to the study sheet.
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