This grape variety is originally from Burgundy and was apparently already grown there in the time of the Ancient Gauls. It is now grown in several French regions, the best-known being Burgundy where the monastic orders already made highly-reputed wines in the Middle Ages, as well as Alsace, the Jura, and the Loire Valley. It is planted worldwide for high-quality red or sparkling wine production: Germany, Switzerland, Italy, Austria, Czech Republic, Slovakia, Croatia, Yugoslavia, Rumania, Bulgaria, Russia, Georgia, and Azerbaijan, as well as throughout the Americas, from Canada and the United States to Argentina, Chile, Uruguay, and Brazil, not to mention South Africa, Australia, and New Zealand. Two countries produce outstanding quality Pinot Noir: the United States, particularly Oregon, and the New Zealand vineyards of Martinborough and Central Otago. Pinot Noir adapts well to temperate climates but is always fragile as it is susceptible to downy mildew, powdery mildew, gray rot, grape fanleaf, and leafhoppers. This makes it difficult to grow successfully. Yields must also be restricted to make great wines. Hot-climate Pinot Noir wines tend to be lower quality as excessively hot sun dries out the bunches. Red Pinot Noir are often light in color, taking on onion-skin tones with age. They have all the qualities of great wines: structure, length, finesse, and complex aromas (red-berry fruit and roasting coffee). They are aged in oak barrels and may be enjoyed young or aged in bottle. Sparkling wines made from Pinot Noir are also very high quality, as shown by the many Champagne producers who include Pinot Noir in their blends.