About the Pinot Noir Varietal
Pinot Noir is a notoriously fussy grape: It requires the perfect climate of cool temperatures and ample sun to flourish; it is prone to disease and mold; it is thin-skinned and easily bruised. The grapes must be picked at just the right time or they lose flavor. And it doesn’t get any easier after harvesting! Pinot Noir ferments violently and can change significantly while maturing. It can fail to deliver on flavors and aromas that were promised early on, resulting in an inferior product despite careful finessing from the beginning.
Luckily, Oregon’s growers are well-equipped to care for this particular plant. Oregon’s cool climate benefits from a strong summer sun, receiving more intense rays than Burgundy. The cool, rainy spring and fall are the perfect bookends to the drier summer, giving the grapes the dry growing season that they require. Brella’s growers have the finest vineyard sites in the region and embrace low-input viticulture practices that reduce the use of pesticides.
If all goes just right, this hard work results in a beautiful wine with a soft, velvety texture and full-bodied but delicate flavor. Brella tastes like a Pinot Noir wine should, with exceptional red-berry fruits, spicy notes, and soft tannins. Who wouldn’t go to great lengths for this kind of payoff!
Pinot Noir’s Juicy Secrets
- Pinot Noir is also used to make sparkling wine & Champagne, rosé and even some white wines.
- Pinot Gris/Grigio and Pinot Blanc are mutants of the original Pinot Noir grapes.
- Pinot Noir grapes are more tightly clustered than some other varietals, making them more susceptible to mold.
- The juice of Pinot Noir grapes is clear, not red. The color comes from the thin skins during fermentation.