French for “dark, black, without light”

We had been asked for a number of years by our followers if we would make, at some point in the future, a blend called “in the black”, because of our other blend, “in the red”. So, when we started to make a small profit for the first time, we figured why not. But instead of doing that, exactly, we decided it would be more fun to call it noir. More subtle, and an apt descriptive for how dark it feels.

noir is mostly Syrah, with a small amount of Counoise. We like adding Counoise because it adds a little bit of lift, finesse, elegance to the dark, savory, and earthy notes of our Syrah.