Pinot Noir Grapes: Characteristics and Description of the Variety

Pinot Noir is a legendary French grape variety used to make Burgundy wine. Cultivated for hundreds of years, it is found throughout the world. Vineyards with Pinot Noir varieties and its clones are located in Europe, South America, the United States, and New Zealand.

Growing conditions influence the flavor of the berries and their yield, so this variety performs differently in each country. This allows us to speak of the diversity of flavors in the grapes, and therefore the quality and aroma of the wines produced from them.

Characteristics of the variety

This variety This industrial grape variety was developed in France by crossing the renowned dark Pinot Meunier with the Traminer grape. It produces the best yield and flavor in Burgundy, but in other regions, results are variable.

Ripening times vary from 130 to 145-150 days. The bushes are medium-sized, with upright shoots. Young shoots are greenish, but as they mature, their color darkens to a dark brown by the first year. The leaves are small, with five distinct lobes, and the central portion of the leaf blade is widened. The underside is slightly pubescent. The color is greenish-yellow.

The vines ripen well, with most of the released shoots forming fruit (90-92%). The flowers are bisexual, so the Pinot Noir does not require intercropping with other grape varieties.

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In terms of yield, Pinot Noir is inferior to many industrial varieties. When grown on commercial plantations, it yields up to 60 centners per hectare. The highest yield is just over 100 centners. It grows best in regions with warm, but not hot, summers. In extreme heat, the berries ripen early, failing to develop an optimal balance of sweetness.

It is considered a capricious variety, although it can withstand temperatures down to -23ºC…30ºC. When growing in risky farming zones, it is advisable cover the vines for the winterThe variety does not tolerate spring frosts well, as it begins to open its buds early.

When grown in different regions, it is prone to spontaneous mutations. Therefore, Pinot Noir in the US, Japan, or Russia differs significantly from the Burgundy variety.

Description of fruits

The vine produces medium-sized bunches. The grapes are cylindrical in shape and dense. The variety's resemblance to a pine cone earned it the name Pinot Noir, meaning "black pine cone." The peduncle is woody and long. Grape clusters weigh 100-120 grams.

The berries are small and often deformed due to being packed so tightly in the cluster. They average 1.2-1.5 grams in weight. The skin is dark blue, almost black. The pulp is juicy and slimy. The juice is colorless. Pinot Noir is characterized by its high juice content, up to 70-78%.

There are few seeds inside, no more than 2-3. The taste is excellent, with hints of fruit and berries (blueberries, currants). Interesting hints of smoke, coffee, and ginger add a unique flavor.

During extreme heat or prolonged rains, and when farming practices are not followed, severe pea formations occur in the bunches. The berries also lose their flavor.

Pinot Noir's primary purpose is winemaking. The variety is prized for its harmonious balance of sugars and acidity, producing exquisite table wines and champagnes. Sugar levels range from 18-25%, and acidity levels range from 7-9 g/l. Industrial production involves both single-varietal wines (Pinot Noir alone) and experimental blending with other varieties (Pinot Gris, Chardonnay).

Advantages and disadvantages

Pinot Noir, a grape developed in France, is the ancestor of many varieties of the wine grape. Its advantages include:

• medium-sized, compact bushes, which simplifies agricultural technology and allows you to grow grapes in small areas;
• rapid growth of replacement shoots (important if the bush is seriously frozen);
• frost resistance;
• excellent taste of berries as raw material for wine production.

Pinot Noir produces stunning berry-flavored bouquets, which is why, despite its capriciousness, it is prized by winemakers worldwide. The wine is purple in color (from Burgundy Pinot Noir). Wines from clones of this variety range from pale pink to white.

Flaws:

• high dependence of berry yield and taste on growing conditions;
• susceptible to gray mold;
• often affected by phylloxera and leaf roller.

Among the agricultural techniques, preventive treatments (throughout the season) of the vineyard are mandatory diseases and pests.

Varieties of Pinot Noir

Attempts to grow famous variety Burgundy grapes were cultivated in the USSR and the Russian Federation. Three varieties were obtained, with black, white, and grayish berries:

• Early Pinot (second name – Michurinsky Pinot);
• Pinot Franc (Crimean);
• Pinot noir.

Pinot Michurinsky was developed by domestic breeders Shtin and is distinguished by its early berry harvesting time and frost resistance.

The vines are not very vigorous, producing 2-3 clusters per vine. Pruning and crop control are required. The berries are oval, with juicy flesh and a thick, pruinate layer on the skin.

Black Pinot is cultivated for landscaping purposes because middle zone Does not require winter shelter. The berries in the clusters are small, black, and aromaless. The flavor is pleasant, with a subtle tartness. They ripen early, and the crop is ready for harvest in just 110 days.

Pinot Krymsky ripens more slowly, taking at least 150 days to harvest. The clusters are small, with numerous berries. The grapes are small, dark blue with a gray bloom. A thick waxy layer gives the clusters a grayish, dusty appearance.

Pinot Franc overwinters well in southern climates, but can be susceptible to spring frosts. Its yields are small and it is grown for its flavor. The grape is used in winemaking, as a complementary component to the base wines used in champagne production.

Planting grapes

This variety is demanding in terms of soil and light conditions. A southern location, preferably on a slope, is preferred.

The soils are limestone and clay, loosely structured, and gravelly. Pinot Noir grows in this type of soil in Burgundy, and in other regions it adapts to local soils.

It grows well in slightly acidic soils with a pH of 6-6.5 and responds well to the addition of ash. For spring planting, prepare the holes in the fall. For fall planting, prepare the holes 3-4 weeks before planting. Leave 80-90 cm between plants and 1-1.2 meters between rows.

Drainage and fertilization are essential (250 grams of ash and 250 grams of nitroammophoska per hole). After planting, the soil is mulched 8-10 cm deep with peat, leaves, and straw.

Care

All attempts to grow "true" Burgundy grapes in other countries have been unsuccessful. Pinot Noir harvests in their homeland are unique, with a distinctive bouquet of flavors. At the same time, winemakers successfully cultivate Pinot Noir varieties, producing berries with distinct aromas and flavors. It's important to note, however, that this variety is very demanding in terms of proper watering and fertilizing.

Watering

Water generously, but not too frequently. It is recommended to dig furrows and trenches, and use drip irrigation systems to ensure gradual soil moisture distribution.

The first watering should be in early spring, before the buds begin to bloom. If winters have had little snow, water at the end of March. If there has been sufficient snowfall, irrigate the soil under the bushes in April.

During flowering and for two weeks before, do not water the grapes. Pinot Noir should preferably be watered with room temperature water, not cold or overheated. A mature vine should receive 40-60 liters of water during the summer. In sandy soils, increase the watering rate, avoiding overwatering. Watering depth should be up to 50 cm.

Top dressing

Industrial grapes are fertilized 3-4 times per season, starting at age three. Until then, the vineyard receives sufficient nutrients from the planting process.

Approximate diagram top dressing Pinot Noir:

• the first - before flowering, use chicken manure (40 grams per bucket of water), mullein (2 kg per bucket), nitrophoska (50 grams per bucket).
• the second - two weeks before the formation of berries, use ammonium nitrate, Kalimag (20 grams per bucket of clean water);
• the third - 2-3 weeks before harvesting, use potassium salt, superphosphate (20 grams per bucket of water);
• fourth - after harvesting, use fertilizers with phosphorus and potassium components.

Spraying with boric acid (5 grams per bucket of water) is effective, helping to increase the number of bunches and berries.

Formation

Pinot Noir bushes are medium-sized, so the best options for shaping are:

• low trunk (in the south);
• tall standard with long sleeves (northern regions).

Growing on a tall stem allows the main part of the branches to be raised off the ground, improving light and ventilation. This significantly simplifies maintenance and increases Pinot Noir's resistance to infections.

The shoots are pruned to 7 buds (average). Branches are shaped and removed using sharp pruning shears, with the tools disinfected in a solution of potassium permanganate. Diseased, weak, non-fruiting, and excess branches are removed.

Disease prevention and pest control measures

Grape variety Pinot Noir is moderately resistant to mildew and oidium. Gray mold is a serious threat, so winegrowers treat the vines with special preparations from early spring.

Processing:

• in spring, plants are treated with colloidal or garden sulfur, a solution of baking soda (0.5%);
• when the first leaves appear - with Actellic, Polyram;
• before flowering, and then during the period of grape formation - with Topaz, Ridomil Gold;
• In autumn, spraying with DNOC and Nitrafen is effective.

To combat gray mold, use Bordeaux mixture and potassium iodide solution. For severe infestations, spray the vines with Rovral or Euparen (0.1%).

Pinot Noir is susceptible to chlorosis, so as a preventative measure, a small amount of foliage is pruned from the shoots.

Among pests, the variety's worst enemy is phylloxera. To combat this pest, experienced winegrowers graft Pinot Noir vines onto varieties resistant to aphid infestation.

Spraying against phylloxera (for leaf form):

• first treatment – ​​when the buds begin to open;
• the second – when 10-12 leaves form on the shoots.

The following drugs are used: Etaphos, Maxi, Dilor.

Leaf rollers can be controlled by treating the leaves with Ambush, Fozalon, and biopreparations.

Harvesting

The berries ripen when they reach peak maturity. In central Russia, this occurs in early September. They are harvested by hand, carefully removing the bunches from the vines.

After harvesting, professional winemakers press Pinot Noir bunches with their stems intact to ensure high tannin levels in the wine. Since the juice and pulp of the grapes are colorless, the berries are used to make both red and white wines.

Pinot Noir is a legend among wine grapes, earning a reputation as one of the most "winey" grapes. Although "true" Pinot grows only in Burgundy, its varieties are successfully cultivated in various countries, yielding delicious juicy berries.

Reviews

Nikolay, Voronezh region

I tried planting Pinot Noir, which I got from a nursery. I wasn't particularly impressed with it: neither the vigor nor the yield. The ripening period is slow, so I'll probably remove it and choose other, more interesting varieties.

Igor, Krasnodar Krai

I've already assembled a diverse collection of Pinot clones, including Krymsky, Pinot Gris, Meunier, and others. My main one is Pinot Franc, which I like for its flavor. I grow these varieties exclusively for winemaking. The vines ripen well, producing dark berries with firm skins. The flavor is pleasant. The only drawback, for me, is that the bunches are a bit small in size and weight.