The Rise of Single-vineyard Pinot Noirs

By Tom Marquardt and Patrick Darr

If you’ve been to Burgundy, you know the euphoria you feel standing outside an iconic grand cru vineyard like La Tache or Romanee-Conti.
You wonder how one row of vines can produce some of the most expensive and extraordinary wine in the world while a row right next to it is just a premier cru.

Such is the mysterious aura of Burgundy, the indisputable epicenter for pinot noir — a grape that like no other expresses the soil from which it grows.

Jen Walsh stood beside those same vineyards and remembers the goosebumps. “It was like going to church or on a pilgrimage,” she recalled.
Walsh made her first pinot noir for Elk Run Vineyards in Mt. Airy, MD, then headed to Volnay to see how the Burgundians made wine.
Bitten by the pinot noir bug, she got her master’s degree in viticulture and enology from UC Davis before landing her current job at La Crema in 2017. No surprise: she’s still making pinot noir.

To read more, pick up a copy of the May/June issue of LiveIt magazine.