Depending upon where the individual grapes are grown within the Burgundy region, the bottle will present with a different name on the label, denoting quality.
Wines labelled with Grand Cru use grapes coming from only the best and most select vineyards in the area, Premier Cru represents one step down from Grand Cru, though they are almost the same, Village Wines utilise grapes coming from one of the particular villages of the region, and finally, Regional Wines use a blend of grapes coming from right throughout the area, typically seen as the entry level for Burgundy wines.
Flavourwise, bottles of pinot noir coming from the Burgundy region will almost always present as very complex in their flavour profile.
Prominent flavours often include cherry, black plum, leafy tobacco, and even subtle spice, all featured within a typically medium-bodied and strongly-acidic expression of pinot noir.
To discover more about the pinot noir wines from the Burgundy region, be sure to consider this article that explores the region in more depth.
Pinot Noir in Australia
Pinot noir grapes most likely first made their way into Australia at some point during the early 19th Century, around the same time as many other varietals.
Though the grape was first cultivated in the warmer climate Coonawarra region in South Australia, it really shines through best in the cooler climates of Victoria and Tasmania, where most of the best examples today are produced.
Yarra Valley Pinot Noir
The Yarra Valley region in Victoria is ranked as one of the best cool climate wine-producing regions in Australia.
Many of the best examples of Australian cool climate pinot noir originate from here, alongside quality examples of chardonnay and sparkling wine, much like the Burgundy region in France.
The area sits in close proximity to the major city of the state, Melbourne, making it a popular tourist destination for many local and foreign visitors.