Pinot Noir

Pinot Noir

(Pee-no Nwar)

Anacapa Vintners 2010 Santa Maria Pinot Noir

Strawberry Citrus and Avocado Salad With Presqu’ile Rosé of Pinot Noir

For more about Presqu’ile Rosé of Pinot Noir and Presqu’ile Winery

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Pinot Noir

Pinot Noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The pine alluding to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot Noir grapes are grown around the world, mostly in the cooler climates, and the grape is chiefly associated with the Burgundy region of France. Pinot Noir is used to make the Italian wine Franciacorta. Other regions include: the Willamette Valley of Oregon, California,  South Africa, Australia and New Zealand. Pinot Noir is the primary varietal used in sparkling wine production in Champagne and other wine regions.

Source Wikipedia

In this section we taste through the Presqu’ile 2012 Pinot Noir made by Presqu’ile Winemaker Dieter Cronje as well at 2 Pinots from Luceant Luminesce a 2011 and a 2012.

The Presqu’ile 2012 Pinot Noir was done with whole clusters and spent 18 months in neutral oak. It was fascinating to do a side by side with Kevin Law’s 2011 and 2012 Luceant Luminesce Pinot Noirs. Again all the grapes are from Presqu’ile Vineyard. 2011 was a cooler year and Kevin used 1/3 whole cluster and 25% new oak for this vintage, as opposed to the 2012 which was bigger. The 2012 vintage he went 75% whole cluster and 50% new oak. It’s amazing to see the difference a vintage can make as well as the differences created by the amount of whole cluster press and oak which can impart tannins and other flavors.

Kevin was the lone American on the panel. He jokes when the get to him “I don’t have an accent”. His wines have previously been produced under the Luminesce label but they have had to relinquish that name. In the interim you will see them often listed as Luceant Luminesce as they segue into their new name Luceant. Before opening his label, he spent 7 years as the assistant winemaker at Tantara. He is soft spoken and you won’t find him out on social media. This humble winemaker spends all his time pushing to make greater wines. The differences in his two Pinots were many, but they were both beautiful expressions of their vintage and style.

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Dominate Flavors







dried mushrooms



Red Vines
black plum
black plum
vanilla beans
vanilla beans
tobacco loose
tobacco loose
Veraison Balletto Vineyard Sonoma Russian River Valley North Coast
Veraison in the Pinot Noir at Balletto Vineyard

Picking Pinot Noir at Clos Pepe

Pairing with cheese

Cheese Pairings

Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swis


How to serve

how to serve

try serving at cellar temp 55 to 60 Degree’s

warming it slightly will release more aromas

some may need to decant

pair with food

Pair with food

fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta dishes; bigger,

more tannic Pinots are ideal with duck and other game birds, casseroles, stews like beef bourguignon.


Pinot Noir Blog Posts

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