Pinot noir is a red wine grape variety of the Vitis vinifera species. The name also refer to wines created predominantly from Pinot noir grapes.
Pinot noir grapes are grown throughout the wine growing world, mainly in cooler regions, but the grape is chiefly associated with the Burgundy region of France.
Other regions that have gained a reputation for Pinot noir include the the Carneros, Central Coast and Russian River AVAs of California, the Walker Bay wine region of South Africa, Tasmania and Yarra Valley in Australia and the Central Otago, Martinborough and Marlborough wine regions of New Zealand.
Pinot noir is also a primary variety used in sparkling wine production in Champagne and other wine regions.
It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.
When young, wines made from Pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries.
As the wines age, Pinots have the potential to develop vegetal and 'barnyard' aromas that can contribute to the complexity of the wine