Punching down — Pinot Country Pushing the floating cap of skins back under the wine, by foot or by plunger, several times a day. Pinot's cap rises fast and dries out if nobody moves it. nanobotco.github.io/pinot-noir/practice/pigeage/ · 16-Sep-2026 · 26K
Saignée — Pinot Country Bleeding juice off a red fermenter early, to raise the skin-to-juice ratio in what stays behind. The juice that comes out is sold as rosé. nanobotco.github.io/pinot-noir/practice/saignee/ · 16-Sep-2026 · 26K
Native yeast — Pinot Country Letting whatever came in on the fruit and lives in the cellar start the ferment, instead of pitching a selected strain from a packet. nanobotco.github.io/pinot-noir/practice/native-yeast/ · 16-Sep-2026 · 26K
The numbers on the vine — Pinot Country A grower ordering pinot noir today picks numbers out of a catalogue: 115, 667, 777, or Pommard, or Wädenswil. Each one is a single mother vine, tested clean of virus and copied. nanobotco.github.io/pinot-noir/story/the-dijon-numbers/ · 16-Sep-2026 · 29K
Cold soak — Pinot Country Chilling the crushed fruit and holding it below fermentation temperature for days before the yeast start. Water pulls colour and aroma out of the skins; alcohol has not arrived yet to pull tannin. nanobotco.github.io/pinot-noir/practice/cold-soak/ · 16-Sep-2026 · 26K
Mushrooms — Pinot Country The flavour bridge: older pinot noir picks up a forest-floor smell, and a plate of fungi meets it head on. Glutamates in the mushroom read as savoury, which is the same register a mature bottle moves into. nanobotco.github.io/pinot-noir/pairing/mushrooms/ · 16-Sep-2026 · 27K
Neutral oak — Pinot Country A barrel that has already given up its flavour — third use, fourth, older. It still lets oxygen through the staves and still shapes texture; it just stops tasting of the forest. nanobotco.github.io/pinot-noir/practice/neutral-oak/ · 16-Sep-2026 · 27K
Chardonnay — Pinot Country Pinot's child by Gouais blanc, and the white grape sharing almost every hill in this directory. Where pinot goes, it follows — Burgundy, Champagne, the Willamette, Bien Nacido, Central Otago. nanobotco.github.io/pinot-noir/variety/chardonnay/ · 16-Sep-2026 · 29K
Whole cluster — Pinot Country Putting bunches into the fermenter with their stems still attached, instead of pulling the berries off first. nanobotco.github.io/pinot-noir/practice/whole-cluster/ · 16-Sep-2026 · 27K
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