Pinot Noir
The silky, fickle red of Burgundy. It's the pride of Oregon's Willamette Valley, the Sonoma Coast and Santa Rita Hills, and a rising star in Michigan and the Finger Lakes.
Pinot Noir is the great red grape of Burgundy and one of the most sought-after wines in the world. It's thin-skinned, early-ripening and notoriously fussy, and it shows its best only in cool climates. When it works, it makes silky, aromatic reds of real finesse. It's also one of the main grapes in Champagne and other sparkling wines.
What It Tastes Like
Pinot Noir is light to medium in body, with red cherry, raspberry and strawberry, plus earthy notes of mushroom and forest floor, rose petals and spice. Tannins are silky and acidity bright. Cooler regions give tart, savory wines, and warmer ones give riper, darker fruit.
Where It Grows
Oregon's Willamette Valley, including the Dundee Hills, Eola-Amity Hills and Chehalem Mountains, is America's Pinot Noir heartland. In California it shines in the Russian River Valley, Sonoma Coast, Anderson Valley, Los Carneros, Santa Lucia Highlands and Santa Rita Hills. Michigan's Leelanau Peninsula and Old Mission Peninsula and New York's Finger Lakes make lighter, more delicate versions, and Michigan uses it for sparkling wines too.
What to Look For
- Willamette Valley Pinot Noir, the benchmark American style.
- Cool-climate Pinot from Michigan or the Finger Lakes for a lighter take.
- Pinot Noir rosé and sparkling Blanc de Noirs.
Where to Find Pinot Noir
Wine regions on American Winery Guide where Pinot Noir is grown or poured: