Despite the heat, it's still relatively cool in Ireland compared to mainland Europe. I was right to try Pinot Noir, another short-season grape which was made fickle by growing it in warmer regions. If Pinot Noir can do well in Ontario, we should be able to have some success with it in Mayo!
We haven't had a crop of Pinot Noir yet, but when we do, I will treat it delicately. Pinot Noir's success stems from its unique ability to express terroir, its elegant and complex flavour profile, and its versatility in food pairing. The grape is known for its delicate aromas of red fruits, earthiness, and floral notes, as well as its light to medium body and silky tannins. Pinot Noir's popularity also comes from its ability to showcase the characteristics of the vineyard in which it's grown, making each bottle a unique reflection of its origin. While Pinot Noir is prized for its quality, it is also notoriously difficult to grow, requiring specific cool climates and careful vineyard management.
Pinot Noir thrives in cool to moderate climates with consistent temperatures throughout the growing season. This helps the grapes ripen slowly and develop nuanced flavours, avoiding overly tart characteristics. Wine publications advise that the ideal temperature range for Pinot Noir during the growing season is generally between 55°F and 60°F (13°C to 16°C). Adequate sunshine is needed for proper ripening, but excessive heat can be detrimental. The best Pinot Noir regions often have a balance of sunshine and cool temperatures.
Ireland's climate, while often wetter and cooler than traditional Pinot Noir regions, falls within the range of what is considered suitable for this grape, especially as temperatures warm due to climate change. The Old Roots Vineyard in Co Wexford has successfully grown Pinot Noir among other varieties.