Cellars — Pinot Country Domaines, wineries and tasting rooms — who presses the fruit, and who lets you in. nanobotco.github.io/pinot-noir/cellars/ · 19-Sep-2026 · 31K
Pinot Droit — Pinot Country Upright-growing, high-cropping selections that suited a grower paid by weight. California sold a series of them under the misnomer 'Gamay Beaujolais', and Burgundy planted them in ground where nobody was looking. nanobotco.github.io/pinot-noir/clone/pinot-droit/ · 16-Sep-2026 · 26K
Monopole — Pinot Country A named vineyard held whole by one owner. Rare in Burgundy, where inheritance splits everything, and printed on the label whenever it is true. nanobotco.github.io/pinot-noir/word/monopole/ · 16-Sep-2026 · 26K
Wädenswil, UCD 2A — Pinot Country A Swiss research-station selection that reached Oregon early and stayed. Lighter in colour, higher in aromatics, and often blended against Pommard to fill the middle. nanobotco.github.io/pinot-noir/clone/wadenswil-ucd2a/ · 16-Sep-2026 · 26K
Tasmania — Pinot Country Australia's coldest vineyards, split between the Tamar in the north and the Coal River and Derwent in the south. Most of the pinot noir goes into sparkling base; the rest is picked ripe enough to bottle red. nanobotco.github.io/pinot-noir/region/tasmania/ · 16-Sep-2026 · 30K
Hand harvest — Pinot Country Picking into small crates by hand, so the bunch arrives whole and the cellar decides what to do with it. nanobotco.github.io/pinot-noir/practice/hand-harvest/ · 16-Sep-2026 · 26K
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
Aubert de Villaine — Pinot Country Co-director of the Domaine de la Romanée-Conti from 1974 to 2021, and the man who spent a decade carrying Burgundy's climats to UNESCO. nanobotco.github.io/pinot-noir/person/aubert-de-villaine/ · 16-Sep-2026 · 26K
Henri Jayer — Pinot Country A Vosne-Romanée grower who started with a 3-hectare inheritance in the 1950s and changed how the Côte handles pinot noir — destemming, cold soak before fermentation, no filtration, clean fruit above all. nanobotco.github.io/pinot-noir/person/henri-jayer/ · 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
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