Pinot Noir

Chehalem Ridgecrest Vineyard

While enjoying a glass of wine, we do not think about the vineyard that it came from, the problems vintners face, the difficulty growing a particular grape. We just enjoy. Sipping on a glass of wine can bring back memories, it can also make us smile with the aromas.

Yesterday while drinking a brand I had not yet tried of Pinot Nior, Meiomi 2014, I wondered what made this brand so different and acidic than others I had previously tried. The year, the region, the soil, the sun, the amount of rain that particular year, temperatures, so many things affect a harvest, it's flavors, and it's yield. California saw this years harvest at about 50% off the norm, though it's rumored the flavors this year are ideal, so expect the prices for 2015 to be more than 2014.

Pinot noir grapes at Santenay, in Burgundy

My question was still, why so acidic? According to "Pinot Noir is also one of the more difficult wines to ferment. Partly due to the presence of 18 amino acids, which are naturally balanced in this variety. Pinot Noir ferments violently, often 'boiling' up and out of it's container, speeding the process out of control." The grape is thin skinned, and this creates another problem for vintners, color retention. - Wine Pros

Pinot Nior tends to be light flavored and crisp red berries, sometimes with cherry. Others describe it as earthy, wet leaves. Some are full bodied, there are thought to be more than 1,000 strains of this particular grape. Each with it's own characteristics. Thus one will be vastly different than others. Meiomi is fuller bodied, strong colored, heavier legs, and crisp red berries, but acidic. While Fire Steed is aptly described by the winery as "this wine's aromas of raspberry, cinnamon, blueberry and flavors of cocoa powder and Rainier cherry, encourage second sip before flowing into the soft, lingering finish." Fire Steed falls into the excellent category, year to year obviously the crop and flavors vary. In fairness, I am comparing my tasting of a 2013 Fire Steed to a 2014 Meiomi. If I come across a 2013 Meiomi, I may have to give it another try.

Oddly this grape dates back to being one of the oldest grapes for cultivation, even the Romans cultivated it. Slopes must be just right, sun too. The grape is susceptible to plague and doesn't grow well in all climates. While it is produced in many countries, the United States has become one of the main producers of this grape, though many brands are available, not all are excellent. Probably the most famous areas would be Carneros and Russian River Valley, both in California, and Willamette Valley in Oregon. Coming up are smaller vineyards in Washington state. Another large producer is New Zealand, famous for white wines, they are producing some fantastic reds as well, Pinot Nior being one of them.

 

Pinot gris (center) and Pinot blanc (right) are color mutations of Pinot noir (left).

 Photos from Wikipedia