It is a varietal. Like a Cotes du Rhone, a blend of Grenache and Syrah. They secretly add it to Pinots, a bit of cheating. It gives it a bit more color and character, more weight. I am not a fan of Burgundian or Burgundian style pinots, they can be too musty and moldy. It often taste like the mold on the side of a tree, also, I miss the spice and they are too light. Better to turn it into a rose or sparkling. When I have a Burgundian style from a California winemaker, I often think of drinking from a tree in Woodside or Portolla, California.