A close-up photo of pinot noir grapes.

Pinot noir, celebrated for its adaptability and smooth taste, remarkably mirrors the characteristics of its growth environment, endearing it to both winemakers and wine enthusiasts.

With origins dating back over a millennium, pinot noir is famously rooted in France’s Burgundy region. Cultivated since the times of the Romans, it is one of the most esteemed varieties of the region. The grape’s thin skin and disease vulnerability make it a challenging cultivar, often referred to as the “heartbreak grape.” Yet, under ideal conditions, it yields wines with incredible complexity and richness.

There has been a resurgence of interest in pinot noir recently, prompted by an increased recognition of its sophistication and compatibility with various cuisines. Winemakers across the globe are exploring clones and methods to enhance its natural characteristics. Furthermore, there is a growing trend toward sustainable and organic farming practices aimed at achieving more authentic representations of pinot noir.

While Burgundy remains the benchmark for pinot noir, this grape has found success in various corners of the globe.

Pinot noir makes up a substantial part of the U.S. wine market. In 2023, it was the third-most planted grape variety by acreage in California. And just to the north in Oregon, more than half of all the state’s planted grapes in 2022 were pinot noir, accounting for 60% of vines in the state.

New Zealand’s Central Otago and Marlborough regions are also gaining recognition for their vibrant and expressive interpretations of this grape.

As climate change poses challenges for grape growing, the future of pinot noir may see further shifts in where and how it is cultivated.

What makes pinot noir so special? It’s the grape’s remarkable ability to express the nuances of its terroir. The best pinot noirs are known for their complex aromas, often featuring red and black fruits, floral notes and a hint of earthiness or minerality. On the palate, they are typically light to medium-bodied, with bright acidity and silky tannins. This makes pinot noir a versatile pairing for a wide range of foods, from roasted poultry and salmon to mushroom dishes and soft cheeses.

And being a lighter red, pinot noir is a sublime choice for red wine drinkers looking for a bottle that isn’t too overpowering during these hot and heavy summer months. Here are five bottles below that exemplify a solid pinot noir.

At approximately 10% the size of Bordeaux, Burgundy is a small yet significant region renowned for its Pinot Noir and Chardonnay wines. It is also the home of Maison Louis Latour, a family-run wine producer with over 200 years of history. Maison Louis Latour excels in crafting Burgundy wines and holds the largest collection of Grand Cru vineyards in the region, offering a wide range of price points suitable for newcomers to French wine. Among their notable wines is the 2022 Bourgogne Pinot Noir, featuring a dark ruby hue, a nose of red fruit and aromas of blackcurrant. This wine pairs well with grilled meat and aged cheeses.

This one is an ideal choice for summer grilling, thanks to its versatile and complex flavor profile that features bright red fruits and a smooth texture. These elements pair well with various BBQ dishes, while its spicy and smoky notes complement grilled foods perfectly. Touted as a benchmark for Oregon pinot noirs, the Ponzi Vineyards 2022 Laurelwood pinot noir is crafted from sustainably farmed vineyards, adding to its appeal. The Ponzi family has been producing pinot noir for over 50 years, cultivating 140 acres of certified sustainable vineyards on Laurelwood soils in the Willamette Valley. The Laurelwood District AVA, pioneered by sisters Maria and Luisa Ponzi, features ancient fractured basalts layered with fine loess, imparting unique characteristics to their wines, making this pinot noir a sophisticated yet approachable option for social celebrations.

Reed and Megan Skupny’s Rockhound Wine, a new venture from the second generation of the family-run Napa Valley winery Lang & Reed, launched a few years ago with a mission to produce innovative wines that defy traditional boundaries in the wine industry. Their 2021 pinot noir, sourced from the Radian Vineyard in the Santa Rita Hills in Southern California, was aged for 16 months in French oak barrels. This full-bodied wine showcases hints of balsam and strawberries, with flavors of bramble berry pie, dark chocolate and coffee nibs on the finish. The wine, with an alcohol content of 15.3%, is ideally served slightly chilled in warmer weather with a Niçoise salad or during winter with braised lamb shanks and parmesan polenta.

Founded in 1962 by viticulturist Dr. Konstantin Frank, this Finger Lakes winery revolutionized New York state and American viticulture at large by introducing wine grape plants to the Eastern United States. Now led by fourth-generation Meaghan Frank and her father, Frederick Frank, the winery continues to innovate with a diverse portfolio, including traditional method sparkling wines, ancient Georgian varieties and renowned rieslings and pinot noirs that highlight the Finger Lakes terroir. The winery’s original pinot noir vines, planted in 1958, produce lovely wines with notes of cranberries, cherries and subtle oak notes. This light-bodied 2021 pinot noir pairs well with foods like mushrooms, grilled chicken or tuna, pork tenderloin and seared salmon.

Yering Station was the first vineyard with vines planted in 1838 in the state of Victoria in southeastern Australia. Situated in the Yarra Valley, the estate encompasses five vineyard sites across the Yarra Glen and Coldstream sub-regions, benefiting from elevations of 150 to 1,500 feet. Acquired by the Rathbone family in 1996, Yering Station has achieved international acclaim for its viticultural innovation and sustainability practices. Renowned for producing top cool-climate pinot noir (as well as chardonnay and shiraz), the winery’s 2021 pinot noir showcases an elegant tannin structure, bright acidity, and a berry fruit profile, enhanced by 10 months of barrel fermentation in new and used French oak, which imparts warmth and spice notes.

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