Pinot Noir

La Crema has worked only in cool-climate sites since 1979, and the Sonoma Coast is where that discipline shows: fog and ocean wind keep t...

Most sparkling rosé leans on Pinot Noir; Fitzrovia is more than two-thirds Chardonnay with a measured fraction of still Pinot Noir blende...

Hoffmann & Rathbone make tiny quantities and refuse to release them young, so this 2015 has had seven to ten years on lees before disgorg...

Two old friends set out in 2008 to make an English sparkling wine that could stand beside the best, and chose their chalk accordingly.

Bodega Thieriot sits five miles from the Pacific, the coldest vineyard Senses farm, and it shows in the perfume and tension of the wine.

Wiston's chalk escarpment on the South Downs is as close as England gets to Champagne's geology, and the family have farmed it on biodyna...

Wiston sits on the same chalk as Champagne and has been working it since 2006, with the Coquard basket press and old Burgundian barrels to match.

Ridgeview have been making sparkling wine in Sussex since 1995, which in England counts as a long time, and the consistency is what they ...

Terra de Promissio is one of the Petaluma Gap's most sought-after Pinot Noir sites, shared with Williams Selyem and Kosta Browne, and Sen...

Franciacorta is Italy's answer to Champagne and Bellavista is one of the two houses that made its reputation, working only its own vineyards.

Elgin is the coolest wine region in South Africa, and Richard Kershaw is one of very few Masters of Wine anywhere who makes his own wine.

Most rosé is made to be drunk cold and forgotten; this one is whole-bunch pressed into old Burgundy barrels and left eight months on its ...

English rosé has a natural advantage: the cool season that makes the sparkling wines work also gives still rosé aromatics and acidity mos...

German Pinot Noir rosé is a quieter proposition than the Provençal style, and at 11.5% this one trades weight for lift and drinkability.

Sancerre rosé is a fraction of the appellation's output and rarely leaves France, which makes a good one worth seeking out.

Neudorf has been making Pinot Noir in Nelson since 1978 and remains one of the few New Zealand names whose wines genuinely repay keeping.

Saint Clair bottle their Pioneer Blocks separately rather than blending Marlborough into one wine, and Block 14 is the Doctor's Creek sit...

A parcel selection rather than a blend: only the rows of clone 777 that reached the estate's own bar.

Central Otago Pinot Noir at this price is usually thin or over-extracted, and Rockburn's entry wine is neither.

North Canterbury limestone and clay give Pinot Noir a savoury frame that little else in New Zealand matches.

Alto Adige makes Pinot Nero in a lighter, higher-altitude style than Burgundy, and the mountain herb note is its signature.

Duval-Leroy makes Femme de Champagne only in years it considers exceptional, and 2002 is widely held to be the Champagne vintage of its decade.

Blended exclusively from reserve wines, which is unusual and gives maturity and toast without losing the house's citrus freshness.

Abelé 1757 is the fifth oldest house in Champagne and keeps production deliberately tiny, so this cuvée rarely travels far.