This particular wine is often described as a difficult grape to grow. It takes long dedication, hard work and knowledge to grow the perfect Pinot grape. It iss dynamic and has wonderful taste. It is one of the earlier grapes to be cultivated for the purpose of making wine. Ancient Romans knew this grape as Helvenacia Minor it as early in the first century. Algeria, Austria (called Blauburgunder or Spätburgunder), Germany (Spätburgunder),Argentina, Australia, New Zealand, Brazil, Croatia (Burgundac), Czechoslovakia, England, France, Italy (Pinot Nero), Greece, Hungary, Mexico, Switzerland (Clevner, but labeled "Dole" when often blended with Gamay Noir), Canada and the United States are countries were Pinot Noir is recognised.

In many wine experts eyes it is the Côte d'Or ("Slope of Gold") in Burgundy ( Bourgogne), France that has the only region to achieve consistent success from the Pinot Noir. The hills of this wine yard consists of two-mile-wide and thirty-mile-long stretch. The quality of Bourgogne is due to a number of factors. Its vineyards slope gently down toward the East, providing the vines with long sun exposure yet avoiding afternoon heat. The soil there is very calcareous (chalky; containing calcium carbonate), offering good drainage. Well-drained soils have a higher average temperature, which assists ripening. Pinot noir seems to reflect more pronounced Gout de Terroir, or flavour of the soil, than other black grape types, making vineyard site selection a critical factor.

The parent wine may produce offspring that bear fruit that is nothing like the parent's in the size and shape of the berry or cluster and will frequently even have different aromas, flavours, and levels of productivity. There are 46 recognized clones (genetic variants) of Pinot Noir in Dijon, France. Ampelographers estimate there are as many as 200 to possibly 1,000 clones of pinot noir worldwide. By comparison, cabernet sauvignon has only twelve identifiable clones.

Great Pinot Noir creates a lasting impression on the palate and in the memory. Its aroma is often one of the most complexes of all varietals and can be intense with a ripe-grape or black cherry aroma, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras, or mint. Ripe tomato, mushroom, and barnyard are also common descriptors for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavour despite its delicacy. The most appealing quality of Pinot Noir may be its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate. Pinot does not have the longevity in the bottle of the darker red wines and tends to reach its peak at five to eight years past the vintage.