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Pinot Noir NZ: Where New Zealand Pinot Noir Comes From and What It Tastes Like
New Zealand Pinot Noir explained: why the grape is fussy, how Central Otago, Marlborough and Martinborough differ, how it is made and how to serve it.
In short
- New Zealand Pinot Noir is a light to medium red with cherry fruit, soft tannins and a spicy edge.
- Pinot Noir is fussy and thin skinned, and it does well in cool places like much of New Zealand. Central Otago tends to be darker, Marlborough brighter and fruitier, and Martinborough more savoury.
- Serve it slightly cool in a bigger glass, with salmon, chicken, duck, lamb or mushrooms.
- Four bottles below show three regions side by side.
Why is Pinot Noir so fussy?
A thin skinned grape that needs the right place.
Pinot Noir has thin skins and ripens early. Heat makes it lose freshness, and a wet, humid season can bring rot, so it needs a cool, fairly dry place to do well.
That is why New Zealand suits it. Many of the country's vineyards are cool, with the sea or mountains close by, and Pinot Noir is now the country's main red grape.
It also shows where it grew very clearly. Soil, slope and weather all come through in the glass, so two Pinot Noirs from the same country can taste quite different. That is why the region on the label is worth reading.
How do NZ Pinot Noir regions differ?
Place shapes Pinot Noir, and these three show how.
Central Otago sits inland in the south of the South Island. Summer days are warm and dry, nights are cold, and that swing suits Pinot Noir. The wines tend to show darker fruit such as dark cherry and plum, with spice and often a little more weight.
Marlborough is at the top of the South Island, a sunny, dry region mostly known for Sauvignon Blanc. Its Pinot Noir tends to be brighter and more cherry led, with raspberry and silky tannins. In the clay hills of the Southern Valleys, the wines can be fuller and more textured.
Martinborough is a small wine area at the bottom of the North Island, in the Wairarapa. Its Pinot Noir tends to be more savoury and firmer in structure, with dark cherry, spice and smooth tannins.
These are tendencies, not rules. The maker, the vineyard and the year all change what is in the bottle, so use the region as a starting point and follow what you like.
How is Pinot Noir made?
Gentle handling, from the vineyard to the barrel.
Pinot Noir is usually made gently. Many makers pick by hand and ferment in open topped tanks, where the skins are pushed down into the juice by hand. Some leave a share of whole bunches in the tank, which can add aroma and grip.
Afterwards the wine often rests in French oak barrels, some new and some used, before it is bottled. The result is the silky tannins and fine texture that Pinot Noir is known for.
How do you serve Pinot Noir?
A little cooler, in a bigger glass.
Serve Pinot Noir slightly cool rather than at room temperature. Around 14 to 16 degrees is about right, which is roughly 20 minutes in the fridge before you pour.
Use a bigger glass with a wide bowl. It gives the aromas room to open up, and Pinot Noir is an aromatic red.
At the table it is easy to match. The soft tannins and bright fruit suit salmon, roast chicken, duck, pork, lamb and mushroom dishes. A big, rich steak is better with a heavier red.
Toi Toi Central Otago
Dark cherry, plum and subtle spice.
A Central Otago Pinot Noir with dark cherry, plum and subtle spice notes. The tannins are smooth and the balance is refined, which makes it a clear first look at what the region does.
- Grape
- Pinot Noir
- Region
- Central Otago
- Per glass
- About $5.00
Mt Difficulty
Concentrated cherry and berry, with fine tannins.
From Bannockburn in Central Otago, with concentrated cherry and berry notes, elegant structure and a long finish. Taste it next to the Toi Toi to see how two wines from the same region can differ.
- Grape
- Pinot Noir
- Region
- Central Otago
- Per glass
- About $7.40
Dog Point Marlborough
Vibrant cherry fruit and a smooth finish.
An elegant, structured Marlborough Pinot Noir with vibrant cherry fruit and red berries. It is the brighter, more cherry led style described above.
- Grape
- Pinot Noir
- Region
- Marlborough
- Per glass
- About $9.40
Te Kairanga
Our Martinborough pick, with smooth tannins.
A Martinborough Pinot Noir with dark cherry and spice character, smooth tannins and an elegant structure. It is the North Island bottle in this guide, and a good one to compare with the two from Central Otago.
- Grape
- Pinot Noir
- Region
- Martinborough
- Per glass
- About $4.80
The Classic gift box
Give a Pinot Noir with treats.
Pick a Pinot Noir from this guide and we box it with treats, wrapped and delivered NZ wide.
- Includes
- Chocolate, savoury nibble, something sweet
- You choose
- The bottle
Quick answers
What does New Zealand Pinot Noir taste like?
Mostly cherry, with some plum or raspberry and a little spice, and soft tannins. The exact mix depends on the region and the maker.
How is Central Otago Pinot Noir different from Marlborough?
Central Otago tends to show darker fruit such as plum, often with a little more weight. Marlborough tends to be brighter and more cherry led.
Should Pinot Noir be served chilled?
Slightly. Aim for about 14 to 16 degrees, which is roughly 20 minutes in the fridge, then pour it into a bigger glass.
What food goes with Pinot Noir?
Salmon, roast chicken, duck, pork, lamb and mushroom dishes all suit it. A big, rich steak is better with a heavier red.
Which New Zealand Pinot Noir should I try first?
Toi Toi from Central Otago is an easy first look at the region, and Te Kairanga from Martinborough is a good North Island comparison.
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