Pinot Noir
Pinot noir has a very long history. Specialists agree that it has been accurately described in a piece of writing by agronomist Columelle in the 1st Century. We can therefore state that when Gaule was conquered by the Romans, pinot noir was already being grown there. It is generally considered to originate from Bourgogne, which is still considered its real homeland.
In Neuchâtel, a document dated 998 mentions a vine yard planted in Cortaillod. Now, we know that the name cortaillod is the pinot noir from Neuchâtel. Pierre Galet mentions a piece written in Bourguignon in 1394 in which the names pinot fin and plant fin can be found.
Pinot noir's arrival in Valais is much more recent, 1848, according to Claude-Henri Carruzzo. That year, the State Counsel ordered 50,000 feet of Cortaillod which were planted in the Sion area. According to the same author, there was a small amount of pinot noir in Salquenen in 1885. At that time, pinot noir went under different names: petit-bourgogne, petite-dôle and salvagnin. The name "grosse-dôle" was reserved for the gamay from Beaujolais. It was called dole in Valais until 1942. It was the famous Dr. Henry Wuilloud who was first to put the name Pinot from Diolly on his wine labels.
Pinot noir is an early vine variety (1st period). It is sensitive to frost as it blossoms very early. Depending on the atmospheric conditions (cold and humidity), it could have problems setting fruit and be subject to millerandage. It has also shown itself to be sensitive to grey rot towards the time of ripening. Amongst the vast choice of selections and clones, varieties well adapted to diverse climates or needs (earliness, fertility, production regularity, use - calm or sparkling wine -, resistance to rot etc.) can be found.
Pinot noir vines can be recognised by their slightly jagged leaves which are even and heavily blistered. The bunch of grapes is small to medium sized and compact. The grapes are small, round or slightly egg-shaped and they have a thick skin.
As mentioned above, pinot noir is fine and delicate; some would even say feminine. This elegance is also present in the pinot noir from Valais. As a general rule, pinot noir has to be planted in the most exposed places due to its earliness. It can lack delicacy and develop jammy notes as well as a tile colour after only a few months after being bottled. When placed in less favourable plots and harvested at the best time, it makes a fruity, silky and slightly tannic wine. Depending on the selection and the wine-making techniques used, it is also possible to obtain storable wines and concentrated wines which are ideal for being aged in barrels.
Pinot noir is originally from France, where they have reserved the best parts of their vineyards for it. More than 20,000 hectares are cultivated in Bourgogne and Champagne and 1,600 hectares in the Loire Valley. It is also cultivated in smaller quantities in the Jura/Savoie area, the Rhône Valley and in the south.
There are 7,500 hectares of pinot noir cultivated in Germany and 3,500 hectares in Italy. On top of that there are 5,600 hectares of pinot noir in the USA, and smaller vineyards in Portugal, Spain, Austria, Hungary, the Czech Republic, Rumania, Serbia, Croatia, Russia, Georgia, Azerbaijan, Luxemburg, Great Britain and in the Netherlands. Overseas, pinot noir is also cultivated in Argentina, Uruguay, Columbia, Chilli, South Africa, Australia (where they grow almost 2,000 hectares), and in China. There are almost 60,000 hectares of pinot noir worldwide.
Pinot noir is the vine variety which is planted the most in Valais. It represents 34% of the vineyards. In total, it occupies more than 1,804 hectares. Pinot noir is often converted into wine on its own, but it is also part of the composition of dole and it also contributes its fineness and fruitiness to numerous wines which are made by blending together more than one type of grape.
It is difficult to accurately describe pinot noir's character, as it can differ greatly from one wine maker to another. As a general rule, because of its fineness, pinot noir is delicious when drunk with white meat and certain red meats. It also goes very well with poultry or mild cheese. It can also be drunk alone, when it is possible to appreciate its fineness, its delicacy, its silky texture and its fruitiness.