The Baco Noir ripened unusually early this year and had relatively low acid (for Baco Noir). The flavors were so interesting, that the winemaker decided to ferment it separately from other red hybrids. THe result was so pleasant that we saved a portion to age in French oak and bottle separately. It was aged for 6 months with French oak on the heavy lees before bottling in July.

Also called Lemberger, it is a similar to Pinot Noir (distant relations) but much more cold hardy for the region. Cold soaked for 3 days before thrice daily punchdowns in open top vessels. Malo-lactic fermentation completed in barrel with twice weekly lees stirring to build texture and complexity.

Formerly Known As Pasta Red Reserve, Our estate Baco Noir was picked for the blend, but its powerful acidity was tempered with the addition of Merlot and Syrah with just a touch of Sangiovese. The Merlot and Syrah add weight and complexity to the palate, while the Baco Noir provides bright acid notes and a deep purple hue. The Sangiovese adds some strawberry notes just for fun.