The Pinot Noir grape is difficult to grow and is also difficult to make into wine. The range in quality can be quite dramatic thus making it a tricky purchase for the consumer as well.

Flavor characteristics: The wine is most often of medium intensity of fruit with a certain sweet fruitiness, red berry, cherry, raspberry or strawberry, with a silky texture. Pinot Noir will have a lower level of tannin and pigments from the thinner skins, while having slightly higher acidity. The wines are more charming in their youth and evolve more rapidly, the best decline slowly, while some can have distinct barnyard and animal aromas with a sour acidity.

Grape characteristics: The Pinot Noir has an early bud break and is susceptible to spring frosts and colure. This finicky grape is prone to mildew, rot [due to thin skins], and viruses. The best wines seem to come from limestone soils and cool climates, in warmer areas the grapes tend to loose aroma and acidity. Pinot Noir has been growing in France's Burgundy region since the 4th century A.D. and while there are 46 different clones in France. It is possible to choose one for its productivity[ high yields], resistance to rot, and ripeness. # 115 is the most planted clone while 114 is more highly regarded. The Pommard clone is well distributed in the U.S.

Winemaking: After the grapes have been harvested they must often be sorted to remove rotten bunches, sometimes in the vineyard and in the winery. Next, a cold soaking of the skins and juice is done to increase flavor and color. The fermentation is often done in small open top tanks and the cap is punched down by hand. Oak aging is often used in moderation.

Classic growing regions: Burgundy, Champagne

Other growing regions: Alsace, Loire, United States, Germany[ Spatburgunder] , Italy [ Pinot Nero], Australia, New Zealand.