This post is dedicated entirely to Pinot Noir! We’ll explore Pinot from all over the world and share tasting notes, food pairings, winemaker notes and other nerdy tidbits of information. This is an evergreen post, and we’ll continue to update it as we try new wines!
Notes about Pinot Noir
Pinot Noir is arguably the most popular light bodied red wine on the planet. Known for its fresh & fruity flavor profile, Pinot Noir is an excellent gateway for people who are learning about wine for the first time. Marked by flavors of red fruits like cherry, strawberry, raspberry, or cranberry, higher quality pinots also offer complex notes of baking spice, mushroom and hibiscus. The wine is typically lower in tannins (the bitter/astringent flavor profile found in dryer red wines), and usually has a higher acid level.
Pinot Noir grapes prefer intermediate climates that favor longer, cooler growing seasons. Indigenous to Burgundy, France, Pinot Noir “clones” have been transplanted all over the world. Some of the most popular growing regions include California, Oregon, New Zealand, France, Germany and some cooler parts of Italy and Argentina. Pinot Noir is also one of the most widely used grapes in making Champagne or Methode Champenoise Sparkling Wine. Other expressions of Pinot Noir may include Rosé of Pinot Noir or “White” Pinot Noir.
Because Pinot Noir is a more difficult grape to grow, and arguably more temperamental in the wine making process, the cost of Pinot Noir tends to accelerate a steeper rate than other red varieties. While finding a quality Pinot Noir under $15/bottle is possible, it’s somewhat difficult to find. At this price point I believe it has become increasingly rare to find a wine that’s made exclusively from Pinot Noir grapes. It’s more common for winemakers to add trace amounts of other, more robust varieties that will give the wine a richer flavor at a cheaper price.
Alias Pinot Noir
California – $10.99/retail
At a Glance:
- 100% California Pinot Noir! No filler in this budget-friendly daily drinker.
- Bright garnet color in the glass.
- Tastes like ripe cherries and strawberries.
- Supported by other flavors of black pepper, tea and earthy gravel soil.
Food Pairings:
- Lighter meats such as chicken, pork or veal
- Balsamic Maple Glazed Salmon
- Cheese/Charcuterie
Bottom Line:
- This wine is designed to be an entry-level “industrial” wine that still maintains its integrity. No filler in this wine means you’re getting 100% Pinot Noir, which I have a lot of respect for. No specific region or AVA listed on the bottle means this fruit can come from just about anywhere in California. Flavor may change from vintage to vintage. Solid wine that’s hard to beat at this price.
“Domaine de l’Aigle” by Gerard Betrand
Limoux, France – $27.99 – $34.99/retail
At a Glance:
- Unusual for Pinot Noir to be produced in this region. One of the most inland, highest elevations in the entire region. This allows the Pinot Noir to grow beautifully and benefits from coastal cooling.
- Gerard Bertrand is one of the premier up-and-coming French winemakers.
- 100% estate-grown fruit means they have full control of the viticultural technique and can grow the grapes to compliment their winemaking style. This also allows them to offer the wine at an exceptionally fair price.
- Because this wine is from the “old-world,” it’s common for non-fruit components to be present in the aroma and flavor. This could present itself as mushroom, forest floor, potting soil, baked clay, limestone, river rock, etc.
Profile:
- Ruby Red Color w/ hints of Copper.
- Baking spice, small berries (raspberry, red currant), toasted vanilla.
- Tender, fruity and slightly spicy on the palate.
- Fine silky tannins with a long, complex and smooth finish.
Food Pairings:
- Grilled red meat
- Lauren’s Chicken & Cabbage!
- Grilled Fish
- Fine Cheeses
Colene Clemens “Dopp Creek” Pinot Noir
Chehalem Mountains, Oregon – $32.99/retail
At a Glance:
- A beautifully complex pinot noir from the Chehalem Mountains within the Willamette Valley, Oregon.
- This particular winery is exposed to a windy, higher elevation microclimate that gives the grapes a slightly thicker skin than other wineries in the valley. This translates to more non-fruit nuances in the flavor profile from the maceration process.
- Oregon Pinot Noir is typically higher in acid than California Pinot Noir.
- Consume within 3-4 years.
- 3,790 cases produced.
- 6 different clones used in production: Wädenswil, Dijon 115, Dijon 667, Pommard, Dijon 777, Dijon 114
Profile:
- Delicate aromas of rich purple fruit and thyme flowers.
- Ripe cranberry & cherry flavor with hints of cardamom and savory herbs.
- Engaging tannin structure that elongates the finish and highlights the a hint of toasty oak.
Food Pairings:
- Roasted poultry (Chicken, Quail, Squab, etc.)
- Grilled Pork Tenderloin
- Semi-soft cheeses such as Gruyere, Comte, Emmenthal, Gouda
- Pungent (stinky) cheeses like Tallegio or Reblochon
Landmark Vineyards “Overlook” Pinot Noir
California (Monterey, Sonoma, Santa Barbara) – $27.99/retail
At a Glance:
- Carefully selected fruit from specific vineyards in Santa Lucia Highlands, Russian River Valley, and Santa Rita Hills give this wine an incredible pedigree
- Hand-harvested and de-stemmed to maximize fruit extraction
- Aged in French Oak barrels (25% new)
Profile:
- Medium Ruby/Purple in Color
- Ripe Strawberry, Black Currant, Raspberry, Black Cherry
- Leather, Tobacco, Cedar
- Moderately long finish w/ toasty oak notes and baking spice
Food Pairings:
- Roasted Beet Salad w/ Arugula, Goat Cheese, and Pecans
- Filet Mignon w/ Mushroom Cream Sauce
Sanford Pinot Noir
Santa Rita Hills, California – $42.99/retail
At a Glance:
- A blend of both their estate vineyards: the historic Sanford & Benedict Vineyard (72%) and La Rinconada Vineyard (28%). Both vineyards are in the heart of the Sta. Rita Hills appellation.
- 8 different varieties of Pinot Noir used from multiple soil types.
- 2018 was the coolest vintage they’ve had since 2011, adding more spice and savory character.
- Aged for 11 months in French Oak (25% new).
Profile:
- Dark ruby in color
- Very spice-driven on the nose (clove, cinnamon, lavender)
- Detectable earthiness, forest floor
- Balanced palate offers spices and savory notes accompanied by dark fruit, espresso and leather.
- Balanced acidity with smooth tannins result in an enjoyable, lengthy finish.
Food Pairings:
- Lauren’s Strawberry Caprese Salad
- Roasted Chicken
- Grilled Lamb-chops w/ Cherry Reduction
Simi RRV Pinot Noir – $44.99/retail
Russian River Valley (Sonoma), California
At a Glance:
- 100% Pinot Noir inspired by the “coast fog, varied topography and soil” is a truly delicious pinot noir
- The Russian River Valley is one of the most prized growing areas in America for Pinot Noir & Chardonnay. The Russian River provides exceptional geothermal properties to help regulate temperature and moisture.
- Fog from the Pacific Ocean rolls up the river in the mornings to help provide larger than average diurnal shifts allowing for warm to hot days and cool to cold nights. This is an optimal growing condition for Pinot Noir
- “Goldridge” soils were formed by prehistoric volcanic eruptions the created sandstone of loam throughout the region
Profile:
- Wild strawberry, plum and aromatic tea leaves on the nose
- Flavors of dark plum, forest floor with hints of oak spice on the palate
- Luxurious mouthfeel and mid palate with a long, smooth finish
Food Pairings:
- Roast Pork w/ Fennel and Herbs
- Porcini Risotto w/ Parmigiano-Reggiano
- Rabbit Cacciatore w/ Polenta
Pike Road Pinot Noir
Willamette Valley, Oregon – $21.99/retail
At a Glance:
- 100% Willamette Valley Fruit hand selected from a variety of vineyard partners. They believe the “multi-vineyard” approach enhances the overall complexity of a wine.
- Hand-picked and hand-sorted, then fermented in smaller open-top tanks.
- Aged for 10 months in French Oak
- Sister winery of the prestigious Elk Cove Vineyards
Profile:
- Dark ruby in color
- Aromas of plum, cherry and violet
- Well-integrated flavors of black cherry & plum with a hint of savory herbs
- A delicate, lush finish make this wine very approachable
Food Pairings:
- Tortellini Pesto Pasta Salad
- Rotisserie Chicken w/ Roasted Vegetables
- Blackened
Left Coast White Pinot Noir
Willamette Valley, Oregon – $22.99/retail
At a Glance:
- White Pinot Noir is an emerging category of wine, pioneered by Left Coast. Some White Pinot noir is made in more of a rosé style, but this particular wine displays more white wine markers
- An approachable and unexpected style of wine made entirely from estate fruit.
- A complex, yet crisp and clean white wine that offers something new for a variety of wine aficionados.
Profile:
- Soft gold in color w/ a slightly pink undertone
- Aromas of honeysuckle, shortbread, and ripe pear
- Well balanced body with flavors of dried apricot & pineapple
- Slight minerality and salinity on the finish
Food Pairings:
- Serve this wine chilled with:
- Sweet & Spicy Asian Chicken Lettuce Wraps
- Lobster Rolls
- Hors d’oeuvres of all shapes and sizes
Submission Pinot Noir
California – $15.99/retail
At a Glance:
- A fun new project started by a well-respected Toronto-based wine group.
- Their portfolio includes a Cab, Pinot, Red Blend, Chardonnay & Rosé
- They work with a variety of winegrowers to achieve optimal results across the board.
- Fruit for the Pinot Noir comes from Monterey, Sonoma & Mendocino Counties
- 100% Pinot Noir aged in 20% new French oak
Flavor Profile:
- Bright ruby red color
- Aromas of raspberries, cranberries and bing cherry with subtle hints of lavender and rose hips
- Very rich and full body for a Pinot Noir, soft tannins and vibrant red fruit w/ a soft aromatic finish
Food Pairings:
- Lauren’s Strawberry Caprese Salad
- Roasted Chicken
- Grilled Lamb-chops w/ Cherry Reduction
About the Author
Cameron is a co-founder of Whisk & Shake. His journey in the food & beverage world began as a delivery driver for a small mom & pop Italian restaurant in Dallas at the age of 18. He quickly became intrigued by the inner workings of restaurant life and enrolled in the culinary program at Johnson & Wales University. Since graduating with degrees in Foodservice Management and Culinary Arts, he’s held management positions in both front and back of house ranging from Executive Chef to Retail Operations Manager. In 2019, he successfully passed the Certified Sommelier exam administered by the Court of Master Sommeliers. He has been a professional wine buyer for over 10 years and picked up his craft cocktail knowledge while tending bar at one of the premier cocktail bars in DFW. In his free time, Cameron loves golfing, fishing and just about anything outdoors.
