Corot noir is was developed by Bruce Reisch at Cornell University New York State Agricultural Experiment Station in 2006. Corot noir is the result of a cross between hybrids Seyve Villard 18-307 and Steuben. It ripens mid-season to late-season, has a deep red color and attractive berry and cherry fruit aromas. It was bred to have a greater resistance to cold weather and vine diseases. You will find this variety in the Finger Lakes, Illinois, Indiana, and Ohio.
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Corot Noir on Snooth
We are growing both the Corot Noir and the Noiret in Eastern Tennessee. We have made wine from both. The Noiret has a fabulous flavor for fresh eating. The wines we have made thus far are not great on their own but we are blending them with Chambourcin. Read More
All - I'm curious to know if anyone has tried and analyzed any of the grapes ... new grapes-'Noiret'™, 'Corot noir'™ and 'Valvin Muscat'™ to address funkiness in cool-climate American hybrids and improve their viability in those regions (hopefully improve taste, too).'Noiret'™, 'Corot noir'™ and 'Valvin Muscat'™are the seventh, eighth and nint... Read More
A blend of chancellor, noiret, corot noir, chambourcin, merlot, and concord. Semi-sweet but real smooth. Read More
Beautiful coloration and fruit forward nose. This wine has notes of blackberry, currant, cherry and anise. Cherry and anise become more prominent as the wine breathes. Read More
Mar 15, 2009
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Mar 15, 2009
This grape has enormous potential for northern terroirs. The nose is robust and fruity and on first taste there are definite notes of blackberry and blackcurrant. As the wine breathes, a chewy black cherry quality emerges that is laced with basil and warm anise. This wines flavor is amazingly reminiscent of a Red Zinfandel. It also shares some c...
Interesting wine - better if left to breathe for a while... Read More
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