Noble 9

Question 1

Cabernet Franc

Answer 1

High Acid, high medium-Tannins, moderate colour. Medium body
Herbaceous, floral (violet), bell pepper, Red fruit, herbs.
Dried fruit flavours and fuller bodied in warmer areas
Normally blended with Merlot and Cabernet Sauvignon, where it contributes intense floral notes, acidity and finesse.
More red in cool climates, richer and blacker in hot climates

Question 2

Cabernet sauvignon

Answer 2

Late ripening. Needs warmth. High tannins, high acids. Cassis

Question 3

Pinot Meunier

Answer 3

For champagne. Buds late, ripens early - avoids frost

Question 4

Grenache

Answer 4

Late ripening. Fresh red fruit
High tolerance to heat and drought
Sweet, thin skinned berries - light coloured.
Cold soaking common to extract flavour and colour also whole bunch fermentation
can be oaked or inert
Careful cap management for finesse.
Post-fermentation extraction on the skins also possible.