Pinot noir originates in Burgundy and is the father of all Pinots and one of the two required red grape varieties in champagne. It was probably named after the pine because its grape cluster is small and compact like a pine cone, and the Latin name for the pine is pinus. It does not contain a lot of tannins and acids, but it has other properties that make it special. Pliny described it in the vicinity of Rhône in France in the 1st century AD. The wine has a lighter ruby colour, but takes on copper and brownish shades over the years and with development. When young, its aroma is reminiscent of berries (blackberry, red and black currant, raspberry, strawberry, cherry), later of jams from these fruits, and with longer development it acquires plant nuances (humus, tuber, coffee) and finally animal aromas (leather, fur). Certainly we do not expect characteristic of Merlot or even Cabernet Sauvignon in Pinot noir. The wine itself is quite special.
Drago Medved: VINSKE BRAVURE
(Založba Modrijan, 2011), str.399