Collection: Pinot Noir

Sippify stocks Press + Bloom Adelaide Hills Pinot Noir — hand-picked and hand-plunged with 20% whole-bunch fermentation and 10 months in French oak, with just 340 dozen produced — and the Beresford Emblem Pinot Noir, sourced from high-altitude Adelaide Hills vineyards in Kuitpo and Aldgate.

Pinot Noir is the lightest-bodied of the classic reds, prized for perfume and elegance rather than power. Expect red cherry, strawberry and raspberry with savoury undertones of forest floor and spice, silky fine tannins and bright acidity. The Press + Bloom shows light cherry-rose colour, lively spice and red berry on the nose with smoky oak hints, and vibrant cherry and light plum on the palate.

Pinot Noir needs a cool climate to retain acidity and develop perfume without becoming jammy. The Adelaide Hills sits at high altitude where cool breezes promote slow ripening and extended flavour development — Beresford's Emblem fruit comes from Kuitpo and Aldgate for exactly this reason. The result is a quintessential cool-climate expression with fresh red fruits and delicate spice.

Pinot Noir is arguably the most food-friendly red there is. Classic matches are duck, roast chicken, pork and mushroom dishes — wild mushroom risotto is close to perfect. Its lighter body and bright acidity also make it one of the few reds that genuinely works with salmon and tuna, and it's excellent with soft washed-rind cheeses.

Serve it slightly cooler than other reds — around 14–16°C, so about 20 minutes in the fridge. Too warm and the alcohol dominates the perfume that makes the variety special. A large-bowled glass helps gather the aromatics. Most Pinot Noir at this level doesn't need decanting, though a brief 15 minutes in the glass will open it up.