There's a reason Pinot Noir is known as the heartbreak grape. This finicky grape is notoriously difficult to grow and even more difficult to produce into a high-quality wine. But when done right, Pinot Noir can be absolutely stunning. What are some things you can do to make your Pinot Noir reach its potential?
CHARACTERISTICS AND ORIGINS
Pinot Noir is a red wine grape variety of the species Vitis Vinifera. Pinot Noir is derived from the French words for "pine" and "black." It alludes to the varietals' tightly clustered dark purple pinecone-shaped fruit. It is also one of the most ancient wine grapes on the planet.
Pinot Noir is known for its delicate flavor and aromatics. It is believed to have originated in Burgundy, France, and is still widely planted in the region. Pinot Noir grapes are alsoplanted in Oregon, California, and New Zealand, amongother places.
The flavor of Pinot Noir is often described as being fruity, with notes of cherry, raspberry, and strawberry. The grape also has a reputation for being high in acidity, which can make it a good candidate for aging. Pinot Noir wines are often light in body, with moderate tannins.
FERMENTATION TECHNIQUES
Pinot Noir should ferment at cooler temperatures. This applies to making wine from fresh grapes, fresh juice or wine kits. Because the grape is very delicate, and can easily be overwhelmed by warmer temperatures, keeping your must on the cooler side is the way to go. Fermentation at too high of a temperature can result in your wine being too fruity, and a drop in acidity which could make it flabby. The ideal fermentation temperature for Pinot Noir is in the high 60s Fahrenheit and should not exceed 70. This temperature range will allow the grape to retain its delicate flavor and aromatics, while still allowing the wine to develop some complexity. That said, keeping your temperatures low will not be without challenges. Use yeast nutrient and closely monitor your temperatures especially if you are trying to ferment closer to the mid 60s.
Your yeast selection matters a lot with Pinot Noir. Lalvin RC-212 is derived from natural yeasts of the Pinot Noir grape and will bring out the best in your wine. The type of oak used is also important in shaping the final flavors of your Pinot Noir. French oak is the most popular choice as it imparts subtle vanilla and spice notes. American oak is another viable option also producing vanilla but with nutty subtleties. After your oak exposure, let it age because that is when your Pinot Noir will develop most of its subtleties. When done correctly, Pinot Noir can be a truly magnificent wine. Theseessential winemaking techniques are key in crafting a high-quality, delicious bottle.
If you are working from fresh grapes, there are other considerations essential in harnessing the power this Burgundian varietal. First and foremost, it is important to startwith high-quality grapes. Pinot Noir is a thin-skinned grape, meaning it is susceptible to rot and disease. Careful viticulture practices are essential in producing healthy grapes so if you are buying them after they have been harvested, carefully inspect them for mold and damage. Also check the stems for browning. If the grapes pass your quality test, they should be carefully destemmed and crushed before beingtransferred to fermentation vessels. Primary fermentation can last up to 14 days because the lower temperatures make your yeast process the sugar more slowly. Don’t worry about it becoming too tannic either. Pinot Noir has a high juice to skin ratio.
So, there you have it. With the right fermentation temperatures, proper care, oak selection and aging, you can enjoy making stellar Pinot Noirs again and again. Impress your winemaking friends by defying the challenges of this notoriously difficult grape. Good luck!
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