The cellar

Top-rated Pinot Noir

Every wine

The highest-rated Pinot Noir bottlings we have reviewed, one per producer.

5.0 Burgundy Chambertin Grand Cru Domaine Armand Rousseau 5.0 Burgundy La Tache Grand Cru Domaine de la Romanee-Conti 5.0 Champagne Louis Roederer Cristal Louis Roederer 5.0 Burgundy Musigny Grand Cru Domaine Leroy 4.9 Champagne Dom Perignon Moet & Chandon 4.9 Languedoc Mas de Daumas Gassac Rouge Mas de Daumas Gassac 4.9 Rheinhessen Pinot Noir Grande Reserve VDP.Sektgut Raumland 4.9 Alto Adige Vigna Ganger Pinot Noir Riserva Cantina Girlan

Region by region

Where Pinot Noir is made

19 regions, with their best Pinot Noir bottles and the estates that make them.

Wine and cheese

Cheese with Pinot Noir

Every cheese
Stilfser Local tradition Qualigeo lists Alto Adige Pinot Nero as the other usual partner. Its ripe fruit, fresh acidity and medium, fine tannin set off the strong, spicy paste without burying the slight nuttiness Mila finds in the cheese. Alto Adige Pinot Nero, Alto Adige: Vigna Ganger Pinot Noir Riserva · Trattmann Pinot Noir Riserva · Falkenstein Pinot Noir
Chaource Our pick A non-vintage brut Champagne's high acidity and fine mousse cut through Chaource's salted, creamy paste and leave its mushroom and hazelnut clear. The cheese comes from the Aube, which also grows Champagne. Brut Champagne, Champagne: Bereche Brut Reserve · Pol Roger Brut Reserve · Chartogne-Taillet Cuvee Sainte-Anne
Walliser Hobelkäse Our pick The Raclette du Valais consortium suggests a robust Valais red, Dôle or Pinot Noir, for this hard, salty cheese; the red fruit holds its own against a paste that is firm and slightly brittle. Dôle and Pinot Noir, Valais: Grain Pinot Les Esserts · Adrian and Diego Mathier Pinot Noir La Folie · Cave Saint-Philippe Pinot Noir Reserve du Pere
Crottin de Chavignol Our pick Pinot Noir from Sancerre or neighbouring Menetou-Salon is medium-bodied with high acidity. Its red-cherry or redcurrant fruit sits against the firm, chalky paste of a young or half-aged crottin without overpowering it. Sancerre or Menetou-Salon rouge (Pinot Noir), Loire Valley: Sancerre Rouge Belle Dame · Sancerre En Grands Champs · Sancerre Rouge Charlouise
Formatge serrat Our pick Five years or more on the lees give these single-vineyard Cavas a creamy, savoury depth that stands up to serrat's dense, fatty paste and peppery edge, and their high acidity and fine bead clean the palate between bites. Cava de Paraje Calificado, Penedes: Ars Collecta Paraje Calificado Finca el Tros Nou
Comté Our pick A Comté of around a year keeps its caramel and hazelnut depth without turning sharp. Pinot Noir has the acidity to cut the fat and tannin soft enough not to turn bitter against the paste, so cheese and red fruit stay in balance. Jura Pinot Noir, Jura: Stephane Tissot Cotes du Jura Pinot Noir En Barberon · Pelican Arbois Clos Saint Laurent Pinot Noir · Domaine Grand Pinot Noir En Prele

Plan the trip

Taste Pinot Noir where it grows

Tastings and tours in the regions above, and somewhere to stay.

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