Pinot Noir

About Pinot Noir at Caravan Wines & Spirits

Silky, aromatic and food-friendly, Pinot Noir is the elegant red that shines from Tasmania and Yarra Valley to Burgundy and Central Otago. Explore expressive, cool-climate styles alongside fuller, single-vineyard releases—curated for both weeknight dinners and special occasions.

Expect red cherry, raspberry and strawberry notes with hints of rose, spice and forest floor. Australian Pinot Noir (especially from Tasmania, Yarra Valley and Mornington Peninsula) tends to be vibrant and perfumed, while Burgundy leans savoury and structured; New Zealand often shows darker fruit with bright acidity. Serve lightly chilled (14–16 °C) to emphasise freshness and finesse.

• Key regions: Tasmania (Coal River & Derwent Valleys), Yarra Valley, Mornington Peninsula, Adelaide Hills, Burgundy (Côte de Nuits & Côte de Beaune), Central Otago, Marlborough, Oregon’s Willamette.
• Styles: Light to mid-weight; whole-bunch or de-stemmed; minimal to moderate new oak.
• Food pairing: Roast chicken, duck, pork belly, mushroom risotto, seared tuna, charcuterie.

Explore related collections:
Red Wines,
Chardonnay,
Champagne.

Featured bottles to try:
Apsley Gorge Pinot Noir 2022,
bubb+pooley WKR Vineyard Pinot Noir 2023,
Clarence House Estate Block 1 Pinot Noir 2023.

Australia-wide delivery with dispatch from Brisbane.

FAQ: What does Pinot Noir taste like?

Classic Pinot Noir shows red cherry, strawberry and raspberry with floral notes and subtle spice. Cooler regions bring bright acidity and fine tannins; warmer or riper styles can add darker fruits and a touch of oak-derived vanilla or clove. The finish is typically long, savoury and elegant.

FAQ: How should I serve and store Pinot Noir?

Serve lightly chilled at 14–16 °C in a Burgundy bowl to highlight aromatics. Unopened bottles of quality Pinot Noir can cellar 3–10+ years depending on producer and vintage. Once opened, re-cork and refrigerate; enjoy over 1–3 days as aromas evolve.

FAQ: What foods pair best with Pinot Noir?

Pinot Noir excels with roast chicken, duck confit, pork belly, grilled salmon or tuna, mushroom dishes, and umami-rich vegetarian plates. Its bright acidity and fine tannins complement savoury sauces and earthy flavours without overpowering delicate textures.