Pinot noir wine has bundles of sweet ripe red fruit flavours peppered with notes of herbs, flowers and spices, with medium body and light-to-medium tannins.

PINOT NOIR PLACES

Here in Aotearoa New Zealand, the two main pinot noir regions are Marlborough and Central Otago – each with different flavour and aroma profiles.

Marlborough pinot tends towards fresh floral, herbal and red fruit notes such as raspberry and plum, and medium body and fine tannins.

Central Otago pinot meanwhile often has richer dark red fruit flavours like cherry, robust herb and spice notes, and fuller body – although there are of course local and vineyard variations.

Enjoy With

Pinot Noir is easy to please when it comes to pairing with food. It is light enough for salmon or chicken, but complex enough to complement richer red or game meats. 

Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.

When everyone orders a vastly different meal while dining, Pinot Noir will probably make everyone happy. 

Cellaring and Serving

For the best New Zealand Pinot Noir experience, age for 2-5 years and serve at 15 degrees Celsius/60 degrees Fahrenheit. 

A large round bell-shaped glass is perfect to serve Pinot, as it collects the delicate aromas of the wine.