Noiret
A Cornell red released in 2006 with a signature black-pepper and mint aroma. It makes medium-bodied reds without the foxiness of older hybrids.
Noiret (pronounced nwah-RAY) is a red hybrid released by Cornell University in 2006. It was bred to make dry reds without the grapey, foxy notes some older hybrids carry. Its signature is a striking black-pepper and mint aroma that often gets it compared to Syrah from the northern Rhône.
What It Tastes Like
Noiret makes medium-bodied, deeply colored reds with blackberry, raspberry and dark cherry, plus black pepper, mint and a green herbal edge. Tannins are finer than in most hybrids, and the acidity is moderate. It's good on its own and very useful in blends, where it adds spice and structure.
Where It Grows
Noiret is grown in New York (especially the Finger Lakes and Lake Erie regions), Pennsylvania, Ohio, Michigan, Indiana, Illinois, Virginia and New England. It handles winters to about -15°F and resists many fungal diseases. That makes it attractive to eastern growers who want a peppery dry red without the fuss of vinifera.
What to Look For
- Dry Noiret, ideally with some oak, to taste the pepper and spice.
- Red blends with Cabernet Franc, Chambourcin or Marquette.
- Rosé with a peppery twist.
Where to Find Noiret
Wine regions on American Winery Guide where Noiret is grown or poured: