Agree with those who find Pinot Noir lighter bodied relative to other grapes (in general).
I’ve had and enjoy Pinot from most regions but the majority of my experience is new world (US).
Within that Pinot Noir spectrum, I prefer the more elegant, delicate versions where the florals and lighter flavors shine and aren’t overwhelmed by a bigger body or ripe flavors.
A very long time ago, I was told by someone that the one place in the US where PN is grown that has limestone soils is the Santa Cruz Mountains. [Of course, since I was told this in the mid-1980s a lot of PN has started to be grown in places where it was not grown then, so there could be more places today.] I don’t drink much PN from the US, esp. PN from the US with age. Do you (or anyone else here) find that PNs from the Santa Cruz Mountains have more minerality than other US Pinots?
Yes.
Rhys, Mount Eden, David Bruce Estate and particularly McHenry come to mind.
Limestone? Chalone AVA.
Dan, as you are my resident SCM (well, especially Mount Eden) expert, I was hoping you would respond.
Ha…ha…ha :
Stem or no stem - that is the question.
Stem or no stem - that is the beauty.
Stem or no stem - isn’t that all lies in the hands of the wine-maker ?
Stem or no stem : isn’t that all lies in the heart and the mind of the wine-lover ?
How do blanc de noir champagnes fit into this proposed dichotomy?
Depends…there’s Meunier.
I’m happy to restrict the question solely to blanc de noirs of Pinot Noir only – even though that might seem to fly in the face of the traditional berserkers penchant for hi-jacking and thread drift at every possible turn.
Well you already hijacked it, so…
Sante Arcangeli doesn’t get much internet buzz, but are fantastic. Their Split Rail bottling is singular and would be a worthy contender in a blind tasting of SCM PNs. It’s an old vine site David Bruce planted and used to source. Their other PNs aren’t slouches, either.
Madson is another great one that’s more about a loyal, local client base, as many of the small producers there have. Sandar & Hem is up there as one of the best, too.
The following text is written for anyone who does not own a copy of the burgundy book - 2nd Edition : Inside Burgundy by Jasper Morris.
I love what he wrote from page 772 to 774.
Here is a brief summary : he began by saying that here should be some rules for enjoyment of burgundy wines as nearly ( or most ) of red burgundy wines were craft with at least 90% of the PN.
At the end of page 774, J.Morris provided clear examples what his friend : HGB ( Chart A ) prefers robust and juicy wines. He does not want to mess around with light, under-nourished wines. *Gives me something I can get my teeth into…:
For his other friend : Chart B is looking for the ethereal side of burgundy - fragrance and elegance - I don’t want to be sandbagged when I drink my burgundy; delicacy is what I am searching for.
Yes - Terroir should be entered into the discussion.
It should not be excluded.
If there is no terrior…there is no PN.
I would argue that if there is no terroir it is all just Pinot Noir.
Yes - nicely said. Very interest.
As I live in Quebec, Canada and the access to source and pay for PN from Burgundy is more easily available and not as pricey as PN from other countries, I agree, .
So here is my question which I am seeking a wise answer : is it true that PN from Pommard is more full-bodied than PN from Volnay ?
Or PN from Volany is more ligh-bodied than PN from Pommard ?
What so you say ?
Depends on the producer.
I have to say I am also generally a devotee of “pretty” Pinot (lighter Pinot). When I drink Pinot I’m looking for aromatics, elegance, tension, and freshness. Pinot that can bridge the gap by being elegant, lean, and aromatic, while also having the acid and tannic structure to hold the wine together is the sweet spot for me.
That’s not to say I don’t also enjoy a well-made bigger Pinot too. Sometimes I’ll be in the mood for Gevrey-Chambertin or a stricter Sonoma Pinot, especially when the food calls for it. But there’s just something about the eminently drinkable, ethereal style of Pinot that resonates with me more. It’s why Marsannay has always had some of my favorite examples, even when it can be a bit simple sometimes. And I can’t usually afford Chambolle or NSG…
Hello - T. Schmucker. You are speaking for me.
Sometime I am in hood to drink as Chart A and one in a while, I would like to drink as Chart B - see my post above.
I am a Gevrey lover as Chambertin is a complete wine in the whole Kingdom of Bourgogne. RC is too perfect; LT is too exotic; Musigny is too parfume; Richeboug is too rich; and RST is too feminine…and only, only Chambertin is a complete wine.
Just my 2 cents.
when I do not wish to spend too much I will do for a Marsannay…
OK - I like your comment that it depends on the producer.
Let me tell you a story. There is a gentleman who is a farmer who lives in Volnay as his family has been living here for many generations and he married a lady whose parents are also farmer living in Pommad for many generations.
They have 2 sons and they live in Volnay.
They take care of their many vineyards, one in Volnay and one in Pommard. They are next to each other. These 2 vineyards have vines of the same age and they produce the wines in exactly the same way.
So do you believe that the wine from Volnay tasted like a light-bodied PN ?
.
Did the marriage last?