Cultivated by the Gauls before the Roman invasion, Pinot Noir has always been right at home in Burgundy. It has since been planted in Alsace, Germany and even in the coolest parts of Spain or in the U.S. state of Oregon. Temperamental, frost and disease-sensitive and an early ripener, it is like an exceptionally gifted but difficult child. However, its short growing season is a benefit in northern regions where the warm weather ends quickly. In Burgundy, the climate is ideal for Pinot Noir and it produces spectacular wines that are complex, well-balanced and rich in aromas. It is also the only red variety grown in Burgundy and yields an astoundingly diverse range of expressions. With 25,000 hectares of the 60,000 planted worldwide, France is the largest producer of Pinot Noir. Though its color is not particularly intense, its long-lasting finish and delicate aromas make it a highly sought-after variety. With small red fruit, cherry, kirsch, leather, underbrush and gamy aromas, Pinot Noir is unquestionably a safe bet. Its light tannins and silky, melting texture make it a pleasure to drink, and it can be successfully cellared as well.
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