Seeking Pinot Noir Data

[Dick Peterson]

I don't make Pinot Noir any more but most winemakers who do have their own histories and experience levels with how the flavor, body, etc can change with handling. First, the most likely thing that will change the style and flavor of Pinot is the location and year in which the grapes were grown. You already knew that but unless you actually try it in several locations you can't discuss the differences because there aren't any easy terms to describe the flavor differences you'll see. It's easier to taste them together and see the differences than write descriptors of the differences that outside readers will understand. My memory of the best Pinots I made (from Monterey County) was that the wines were infinitely better as the brix level at picking went up. That was also true in Napa Valley when I made Pinot at Beaulieu Vineyard but it was always true that the Monterey wines were better also. I'm sure it was because the Monterey climate was considerably cooler in the summer than anything in Napa Valley even though Napa is farther north. (Monterey is much more influenced by the cold Alaska current offshore.)

I'd suggest that you choose the labels you like best, then write to each of the winemakers there and ask them for their thoughts. Dick Petersoon