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Pinot noir's home is France's Burgundy region, particularly in Côte-d'Or.
It is also planted in Argentina, Australia, Austria, Bulgaria, Canada, Chile, northern parts of Croatia, Czech Republic, the Republic of Georgia, Germany, Greece, Israel, Italy, Hungary, Kosovo, the Republic of Macedonia, Moldova, New Zealand, Romania, Serbia, Slovakia, Slovenia, South Africa, Switzerland, Ukraine, United States and Uruguay.
Pinot noir grown for dry table wines is generally low-yielding and of lesser vigour than many other varieties, whereas when grown for use in sparkling wines (e.g.
Champagne) it is generally cropped at significantly higher yields.
The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging.Rita Hills American Viticulture Area in Santa Barbara County.In New Zealand, it is principally grown in Martinborough, Marlborough, Waipara and Central Otago.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.Traditional red Burgundy is famous for its savory fleshiness and 'farmyard' aromas (these latter sometimes associated with thiol and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favored a lighter, more fruit-prominent, cleaner style.