Pinot Noir was, in fact, a type of grape. What made these grapes interesting was their highly variable nature: even the slightest changes in temperature, humidity, soil conditions, or rainfall could cause them to mutate. The most common mutations were the white Pinot Blanc, the gray Pinot Gris, and the black Pinot Meunier.
As for the Black Viona Yetana mentioned, it was brewed from the rarest deep-purple Pinot Noir grapes. Wine made from these deep-purple Pinot Noir grapes had an exceptionally varied bouquet, with notes of strawberry, cherry, blackberry, and red berries; sometimes even hints of violet, plum, and damson preserves, possibly accompanied by spices and herbal aromas. After aging in oak barrels, it developed even more spice notes, such as cinnamon, rosemary, and mint.
In terms of taste, the flavor of great Pinot Noir was called "a peacock spreading its tail." Once it entered the mouth, layered flavors of black and red berries unfolded across the palate, rich enough to fill the entire mouth. It was especially known for its silky smoothness, richness, sweet juiciness, and velvety texture. The finish should be crisp, soft, and lingering. That silky smooth mouthfeel was one of the most important characteristics of great Pinot Noir.
Its flavor carried a sweet fruity fragrance, with cherry and strawberry notes, alongside tastes of damp earth, cigar, mushroom, and chocolate. Yet it was not harsh to drink, instead feeling remarkably harmonious and natural.
However, these rare Pinot Noir grapes depended entirely on the weather for their growth. Their yield was pitifully low, and they were produced in only a handful of places. Thus, even the Toussaint royal family could gather only a very limited quantity of deep-purple Pinot Noir grapes each year.
That alone showed just how rare this wine was.
"You're saying this money pouch smells