Pinot Noir

Ask almost any vigneron what grape is the most difficult to grow and they'll tell you the same: Pinot Noir. But why? And if so, why bother?

Pinot Noir has thin skins and tight bunches, which make it prone to mildew, rot, and sunburn. It has a propensity to build up sugar very quickly, which outside of its native Burgundy can lead to high alcohol and low acidity. Most flavor comes from the grapes' skins—but since Pinot's skins are so thin, its flavors tend to be delicate, soft and ethereal. It can be a challenge to find balance without a deft hand. On top of all that, yields are notoriously low.

So why go through all that trouble? Because, done right, there is simply nothing better than Pinot Noir.