Hi Francesco,
I have a project that I have to submit for my class, and I’d like your opinion on one of the questions: Why is a Pinot Noir from Australia so different in style from a Burgundy Pinot Noir? I know the basic reasons for this (mostly due to the difficult/delicate nature of growing the grape itself), but would like to know what you think.
Thanks,
Joe
Thank you Joe for the question, Its been a while since Ive did one of these. Pinot is a difficult grape to grow perfectly. It is prone to extreme weathers, has thin skin which makes the berries vulnerable to all sorts of diseases, and it also has problems in the cellar during fermentation and these are just a few.
But these types of situations exist no matter where Pinot is grown, be it Burgundy or Australia. The main difference here is the terroir. Grapes are products of their environment, just like you and I. The soil, sun, rain, air circulation, and exposure all help to determine their character, including the wine maker. When one or more of these factors are changed the product is different, hence you have differences between Burgundian Pinot Noir,Australian, New Zealand, and American etc.
Lets talk a little specifically about the terroirs of Burgundy and Australia.
The risk of growing Pinot in Burgundy is very high compared to other places, but the reward is worth it. The climate is continental and usually experiences cold winters which can damage or even kill young vines. Burgundy is northerly enough that the grapes just make it to full ripeness and there is constantly a threat of hail and under ripe fruit. The long and cool growing season allows the berries to produce all of those complexities and nuances that we all love; patience is a virtue. In some years, there is too much rain and too much cold which can hurt production and quality. Pinot does not live and easy life, but this why some say the best wines in world come from Burgundy. Check this post out about Bad Soil, Good Grapes to get a better idea.
Burgundian Pinot Noir
The soil is extremely varied in Burgundy. There is limestone, marl, sand and gravel that exist through out the region and within single vineyards. Pinot tends to be planted on soils richer and marl and Chardonnay planted on limestone. These soils provide drainage and warmth which help the grapes to ripen. The bottom line is that these conditions allow the Pinot Noir grape to flourish and produce their best wines. The wines are aromatically complex and elegant. The color is light ruby and the flavors are more earth driven than fruit forward. The wine delicately caresses your mouth with a good intensity backed by a symphony of nuances.
Here's a look at another vineyard in Burgundy. The trees in the background are important in blocking strong and cold winds that can damge teh vines. you can also get a good look at the soil in this one.
Now let’s take a look at Australia. The problem with Australia is that the climate is way too hot in most places. Yarra Valley and Geelong have particularly cooler climates and this is where the better Pinots are being produced. Most Pinots from Australia are over extracted and fruit bomby due to the heat. The grapes are picked in an over ripe state resulting in jammy fruitiness with a high alcohol content that takes away from the elegant nature of the grape. The use of oak is sometimes overdone as well.
There are poor examples of each in both regions. Some Australian Pinot is better than some Burgundian Pinot. The producer and vintage are vitally important, especially for Pinot. Where conditions prevail for the grape, the better the resulting wine. When buying, look for regions that have a known reputation for producing quality grapes.
another time) they have really great flavors of raw bread dough, bread crust, yeast, fruits, flowers and minerals to just name a few. The fine bubbles and great acidity of these sparkling wines do a really nice job of cleansing your mouth and getting you ready for the next piece. These wines are a perfect pairing with unagi ( smoked and grilled eel sushi ).
