Pinot
Blanc
Pinot
blanc is a genetic mutation or clone of pinot
gris, which is in turn, a clone of pinot
noir.
The leaf
structure, clusters and berries so resemble
Chardonnay that there are many vineyards in
Europe where plantings of the two grapes are
intermingled. This may have led to some
confusion and mis-naming of grapes as "pinot
chardonnay" (chardonnay is decidedly not
of the pinot family).
Clones of
pinot blanc vary in vine vigor and fruit
production capacity, but all clones are
characteristically high in acid and low in
aromatic intensity. Leafroll virus is almost
endemic in pinot blanc and both size and general
vine vigor are below average when propogated
from older plantings. Bunches are compact and
not suited to rain-prone locations, although
crop recovery from early frost tends to be
above-average. Crop size varies from three to
five tons per acre, depending on clone and vine
size.
Pinot blanc
berry skins have an unusually high tannin
content and the wines are prone to
browning.
Pinot blanc is
allowed in both the Mâconnais and wine
labeled "Bourgogne Blanc", but plantings are
nearly phased out of the Burgundy appellation.
There are still many pinot blanc vineyards in
Alsace, where the variety sometimes is called
Klevner.
Plantings
are extensive in Italy, where the grape is known
as pinot bianco. Many vintners there make
relatively neutral-tasting, crisp, high-acid
versions intended for early consumption. Due to
its low aroma and high acid, high production
clones of pinot blanc are also used for blending
with muscat in Spumante.
There are
vineyards in both Germany and Austria, where
pinot blanc may be called Weissburgunder
and is even made into a
trockenbeerenauslese version. There is
also much pinot blanc planted in Eastern
Europe.
A
considerable amount of pinot blanc is planted in
Uruguay and Argentina. Most of the 1,000 or so
acres of pinot blanc in California are planted
in Monterey County.
Aroma in pinot
blanc is very light, non-distinct, nearly
neutral. It is balanced with high acid and can
be full-bodied. California winemakers frequently
get fairly good results by applying the same
techniques as they might to Chardonnay, barrel
fermentation, lees stirring, full malolactic,
etc.
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Pinot
Blanc Smell and/or Flavor
Elements
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Varietal
Aromas/Flavors:
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Processing
Bouquets/Flavors:
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Nut:
almond
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Malolactic:
butter, cream, hazelnut
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Fruit:
apple
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Oak:
vanilla, sweet wood, toast, smoke,
tar
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by
Jim
LaMar
