If Pinot Noir were a person, they'd be that friend who cancels plans three times, shows up an hour late, and then somehow makes the whole night unforgettable anyway. Frustrating to handle, but a joy to be around.
Pinot Noir is notoriously tricky to grow but almost too easy to drink - here’s everything you need to know about it.
Back to basics: where did Pinot Noir originate?
We’ve got the French to thank for Pinot Noir. This is one of the oldest cultivated varieties in the world and originates from the Burgundy region. The name itself is a dead giveaway, coming from the French words for pine (pinot) and black (noir) — nods to the grape's tight, pinecone-shaped clusters and dark skin.
So, why all the drama?
Our winemakers consider it a challenge to grow for a number of reasons. Pinot Noir’s tight grape clusters are prone to water entrapment (and potential rot), it thrives in very specific climatic conditions, and its thin and delicate skin means extra care must be taken every step of the way, from vine to barrel.
Naked winemaker Cynthea Feldheim sums it up: “[Pinot Noir] can be a winemaker's dream and nightmare. There is always something new to learn between the grape, and its marriage to its maker.”
That ‘marriage’ is not a casual metaphor. Pinot doesn't just reflect the region it's grown in, it reflects the person making it. Two winemakers working with the same fruit in the same region can produce completely different wines.
Fermentation, blending and ageing choices have marked effects on the final taste. It's expressive in a way that more forgiving grapes simply aren't.
Which is exactly why independent winemakers lose their minds over it. And why, when an Angel-funded winemaker gets it right, you end up with something genuinely special in your glass.
Inside the winemaking process
Pinot Noir takes time, skill, and the kind of creative freedom that independent winemakers - backed by Angels - actually have.
Cold soak: Before fermentation starts, many winemakers let the crushed grapes sit in cold conditions with their skins to draw out colour and flavours, minus the harsh tannins.
Open-top fermentation: Pinot is often fermented in open vessels, with winemakers physically pushing the floating cap of skins back down into the juice multiple times a day, known as ‘punching down’. It's pretty labour intensive work, but getting the best out of the grape takes a little effort - and the result is well worth it.
The saignée method: a French term meaning ‘to bleed,’ this process takes a portion of juice from the tank before fermentation, concentrating what remains. It’s a technique favoured by Naked winemaker, Nicky Parish: "We pulled about 10 per cent of our juice from Pinot during cold soak and racked to older barriques which were fermented separately. For my last vintage, I took the blend a step further and added a tiny portion of the barrel-fermented Pinot Noir back in.
Dunnolly Nicky Parish pouring a glass of Pinot Noir
“The idea is to liven the primary fruit - in this case, we're getting lifted notes of strawberry and rhubarb, giving the final blend vibrancy and elegance."
What can you expect in the glass?
The answer depends on where the grapes were grown, but across all styles you can generally expect:
Red fruits such as cherry, raspberry and strawberry. In cooler climates these are bright and fresh; in warmer climates they get riper and jammier.
Soft, silky tannins - unlike a Cab Sauv or Shiraz, Pinot won't dry your mouth out. It's smooth. This is why it works so well with a variety of dishes, and why red wine newcomers tend to love it.
High acidity for that fresh, lip-smacking, moreish quality and versatility at the dinner table.
Earthy complexity found in more mature vintages - we’re talking hints of mushroom and forest floor. Sounds odd, tastes wonderful. It's what separates a good Pinot from a great one.
And sometimes, floral notes such as violet, rose petal, a lifted quality that feels almost perfumed. Particularly common in cool-climate styles.
Where to find the best Pinot Noir in Australia and NZ
Australia and New Zealand have become two of the best Pinot-producing regions on earth, with our winemakers producing bottles that hold their own against their European counterparts.
Yarra Valley, Victoria
Cool, elevated conditions make for Pinot with perfumed aromatics, bright red cherry, and an earthy elegance on the finish. These are wines that reward patience, but they're also lovely to drink young.
Try: Santolin Family Reserve Yarra Valley Pinot Noir 2023
Tasmania
If you want to understand why the wine world is getting very excited about Australian Pinot, start here. Tasmania's cool maritime climate and pristine conditions produce wines of extraordinary freshness and delicacy - vibrant red fruits, floral lift, a long mineral finish. This is Pinot that can genuinely age.
Try: Gypsy Caravan Tamar Pinot Noir 2024
Adelaide Hills, South Australia
High elevation means cool temperatures, and the Hills deliver Pinot Noirs that punch seriously above their price point. Juicy and approachable up front, with enough structure and spice to keep things interesting. Great everyday Pinot territory.
Try: Randal Tomich Adelaide Hills Pinot Noir 2025 or Adam Barton’s Rabbit & Spaghetti Pinot Noir 2025
Central Otago, New Zealand
The world's southernmost wine region, and one of its most dramatic. Pinched between mountains and schist soils, Central Otago produces Pinots of real intensity - dark fruit, silky texture, and a concentration that comes from long, sun-drenched days and very cold nights.
Try: Rod Easthope Central Otago Pinot Noir 2023
Marlborough, New Zealand
More aromatic and lifted than Central Otago, Marlborough Pinot is about freshness and precision - red berries, spice, and a beautiful clean finish. The Sherwood family, Naked winemakers from the Waipara Valley next door, have been Pinot pioneers in this part of the world for years.
Try: Small and Small Penelope Reserve Pinot Noir 2023 or Lay of the Land Ben Morven Farm Pinot Noir 2022
4 tips to elevate your Pinot Noir experience
1. Give it space. Just 20-30 minutes resting in the glass or a decanter makes a noticeable difference, particularly with younger wines. It helps the fruit to open up and softens anything that's still a little tight.
2. Serve it cool, not cold. Aim to keep your bottle in the fridge for about 20 minutes to allow the fruits to flourish.
3. Use a wide glass. A larger bowl gives the wine more surface contact with air, which opens up the aromatics. It genuinely smells (and therefore tastes) better.
4. Match the weight of the wine to the weight of the food. That means lighter, cool-climate Pinots go well with fish or roast chicken, while richer Pinots are great for lamb ragu or duck confit.
Ready to get stuck in? Browse our Pinot Noirs here.
Some fun Pinot facts to keep in your back pocket
- It's often a key ingredient in Champagne. Pinot Noir forms the backbone of many traditional-method sparkling wines - the skin is removed quickly so the juice stays pale, but the grape adds body, red fruit, and structure.
- The colour fades with age. Young Pinot Noir is a bright, translucent ruby. As it ages in the bottle, it gradually fades to a garnet and eventually brick-orange hue.
- Pinot Noir and Pinot Grigio are related. They're both mutations of the same grape variety. Different skin colours, completely different wines.
Pinot Noir grapes at the vineyard
Whether you're a long-time Pinot devotee or only just starting to see what the fuss is about, there's a bottle with your name on it.
