Long maceration on Pinot noir
Long maceration on Pinot noir
Sep 9, 2010 6
Winemakers love to gripe that Pinot Noir is the hardest wine to make. I disagree. It is not that it is difficult to make; Pinot Noir is difficult to get right. First, if you are not starting with good grapes you might as well pack it in. Americans don’t like to be told this, but all vineyards are NOT created equal. And great Pinot vineyards are scarce on the ground, at least as much so in America as in Burgundy (where less than 10% of the Pinot Noir acreage is designated grand cru). Second, not all winemakers are temperamentally suited to make Pinot. During the winemaking process, Pinot Noir punishes ego. Winemakers who must put their personal stamp on every wine they make invariably make bad Pinot, because tinkering with the process or “fixing” what appear to some winemakers as “problems” just does not work with this grape
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