It is certainly an ancient variety, whose origin is a source of much speculation; however, most sources link its origin to France and more precisely to Burgundy. It probably got its name from the French word for pine (pin), which refers to the shape of the cluster. The first mentions of Pinot Noir date back to the 14th century, when Philippe the Bold, Duke of Burgundy, banished the Gamay variety from the Côte d'Or, making way for Pinot.
Apart from France, large plantings can be found in the United States and Germany (as Spätburgunder). In Hungary, where it was formerly called Kisburgundi, it is cultivated on just over 1,100 hectares and is most widespread in the Eger, Balatonboglár and Villány wine districts. The conditions in Eger yield extremely appealing, fresh, cool, dynamic wines with fruits of the forest and red berry fruit, while wines from Villány are characterised by intense, ripe fruit. It is also used for sparkling base wines and as it not only thrives in cool climates but also prefers calcareous, marly soils, it is no wonder that it is by far the most common black grape in the Etyek-Buda vineyards. There are some outstanding wines from certain parts of the Balaton and Upper Pannon wine regions. It loses its majesty and delicacy in blends as it is quickly drowned out by other varieties.
The best Pinot Noirs have irresistible aromas, a silky, velvety texture and are always really sophisticated overall. It is characterised by its thin skins and thus generally has a medium colour intensity at most. Cold maceration is often used with the variety. Its tannins are relatively restrained, but this only makes its acidity even more appealing. Its aromas are rather characterised by red berries. In cool regions or vintages, notes of cherry, redcurrant, tomato leaf, beetroot and herbs may dominate in cool conditions, while in warm regions or vintages, it may be led by ripe fruit, sour cherry, silky tannins and soft acidity, perhaps even with some jammy notes.