4 replies to this topic

[Garmoni]

Looks like I will be fortunate enough to take my first decent harvest of Noiret and Corot Noir this year. Just looking for any tips or consideration from those that have work with these grapes? Any yeast recommendations would would also be appreciated.

[dagobob]

I've made both from grapes two years ago with very good results (the Noret winning a silver medal). I followed my standard procedure:

fermentation:
Maurivin B yeast started with/Go-Ferm
Fermaid K nutrient
Stavin Oak Beans
Opti-Red
Lyxallyme EX enzyme

post fermentation:
MLF
Stavin medium toast Oak Beans
Biolees
TanCor Grand Cru (but just a little)

ps, I made a blend of about 50/50 Noiret and the Corot Noir which came out great. Highly reccommend it.

[bzac]

there are some studdies from Geneva New York on these varietals , Double a vineyards has them on their website.

it seems they had the best results using GRE yeast and a big heat spike .

[wxtrendsguy]

3rd yr doing Corot Noir here....color is the toughest beast tends to be more purple, recommend long skin contact. Last year got better color that way.
2 batches last year, one was free run, the other was the pressed....the pressed has improved with age and actually tastes better than the free run here at the almost 1 year mark. Definitely will blend at bottling. Definitely needs oak of some sort. I also did a lighter hand crush last year with a lot of whole berries left at fermentation.

Very first attempt at CN left a lot of black cherry taste and very purple wine, this was made from purchased juice.
Last year was from my own grapes grown outside my door, much better color and flavor so just goes to show that making wine from fresh grapes trumps prepressed juice...at least for this variety...

Bought a bottle 2 years ago from the Finger Lakes of a 50/50 CN and Noiret blend...was actually a nice pizza wine.

[bzac]

Some oak powder in the fermenter an really help stabilize the colour in hybrids. 2/g Litre
A fermentation stage tannin as opposed to a post ferment tannin would be an alternative.

And that heat spike (85'f) I mentioned has two benefits , one is to pull colour out of the skins and the other is to reduce any green tendencies young vines contribute and let the fruit core shin through