Pinot Noir
Elegant. Complex. Unforgettable.
The Profile
What makes Pinot Noir unique
Flavors
Red cherry, raspberry, cranberry, earth, mushroom, violet
Body
Light to Medium
Dryness
Dry
Acidity
High
Tannin
Low to Medium
Regions
Russian River Valley, Sonoma Coast, Santa Rita Hills, Anderson Valley
Perfect Pairings
Duck breast, salmon, roasted chicken, wild mushrooms
What it tastes like
Pinot Noir is all about subtlety and complexity. Think bright red cherry and raspberry upfront, followed by earthy notes of forest floor, mushroom, and dried violets. The tannins are silky, the acidity is vibrant, and the finish is long and elegant. This is a wine that whispers rather than shouts—but what it has to say is profound.
"Pinot Noir is called the "heartbreak grape" for a reason—but when it's right, it's transcendent."
Why it matters
Pinot Noir is called the "heartbreak grape" for a reason. It's notoriously difficult to grow—thin-skinned, temperamental, and demanding of cool climates and meticulous care. But when it's right, it's transcendent. California's cool-climate regions have proven they can coax magic from this finicky variety, creating wines that rival Burgundy at a fraction of the price.
California Heritage
Pinot Noir is one of the oldest grape varieties in the world, with references dating back to the 1st century AD in ancient Rome.
Where it shines
California Pinot Noir thrives in the fog. Russian River Valley produces lush, fruit-forward wines with velvety texture. Sonoma Coast delivers austere, mineral-driven bottles with laser-like acidity. Santa Rita Hills in Santa Barbara crafts elegant wines with floral aromatics. Anderson Valley in Mendocino offers bright acidity and earthy complexity. The cooler the climate, the more nuanced the wine.
How to choose
Look for cooler regions—Russian River Valley for approachable fruit, Sonoma Coast for structure and age-worthiness, Santa Rita Hills for aromatics. Check the alcohol—under 14% usually means elegance and balance. Single-vineyard bottlings show terroir beautifully. Pinot Noir is ready to drink young but can age gracefully for 5-10 years with proper cellaring.
Pairs well with
Pinot Noir is the sommelier's secret weapon—it pairs with almost everything. Duck breast with cherry sauce is the classic match. Grilled salmon works beautifully with the wine's acidity and subtle tannins. Roasted chicken with herbs brings out earthy notes. Wild mushroom risotto is a revelation—the wine's own earthy character creates perfect harmony.
