Silky and elegant Pinot Noir wine has claimed its place as one of Australia’s heavy-hitting reds. Thanks to passionate winemakers, quality is at an all-time high.
Australian Pinot Noir is delicate and food-friendly with flavours of cherries and red berries. It’s also commonly used in sparkling wines. Pinot Noir is one of the hardest grapes to grow, but producers in Australia’s cooler climates have mastered the art – and it’s never been better.
In the Glass
Style and Character
Australia produces a range of different styles influenced by region and exciting winemaking techniques. It’s an elegant and satiny wine that’s lighter in style than bold reds like Shiraz and Cabernet Sauvignon.
Pairs with
Salmon, chicken, duck, pork, cured meats, pâté and terrine, comté cheese.
Typical Flavours
In the Winery
Ageing
Some top-quality Pinot Noir from cool climates can be aged for 10–15 years. As it ages, it develops savoury, earthy flavours. Store it in a cool, dark and dry place where the temperature doesn’t fluctuate. Wines sealed under cork should be stored lying down.
Drinkability
There are some high-end, cool-climate Pinot Noir wines that benefit from a few years of ageing to let their flavours develop. But most Australian Pinot is made for early drinking – it rarely requires ageing to be enjoyed.
