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.

The Cabernet Franc developed surprisingly ripe flavors given the 2021 growing season. We were also able to let it hang much longer than we expected given the rain. The fruit came in beautifully ripe and unscathed by disease, so we were able to cold soak and ferment without issue. Most was aged in stainless steel to preserve the purity of the fruit but a portion was racked into barrel with 10% new oak after fermentation to complete maloloactic fermentation and age for 14 months.

This vineyard thrived in 2021, so we were able to let the fruit hang longer than any other pick that year. Grapes were crushed and cold-soaked for 3 days to help extract color and flavors, before going through fermentation. It was then racked to barrel, where it completed malolactic fermentation and aged for 14 months.

All wines were aged in barrel for 14 months, where they also completed malolactic with weekly lees stirring to help the fermentation. In the spring, the winemaker hand selected her favorite barrels to make this blend. Meritage wines are designed by American winemakers using classic Bordeaux 'noble' grapes. The name derives from 'merit', regarding the quality of the grapes, and 'heritage', reflecting the centuries old tradition of blending often considered to be the winemaker's highest art form.

The grapes were handpicked and brought to the cellar, where we drained 10% of the juice in the saignée method to concentrate flavors. Grapes were crushed and cold-soaked for 3 days to help extract color and flavors, before going through fermentation. It was then racked to barrel, where it completed malolactic fermentation and aged for 14 months. A small amount of Cabernet Franc was added before bottling for complexity of flavor.

The perfect wine for all of your favorite pasta dishes! Baco Noir was machine picked from our estate for this sweet wine. Traditionally a hybrid wine blend, we decided to use 100% Baco Noir due to the quality of the fruit. Excellent as a slightly chilled wine for warm summer days, but equally delicious at room temperature.

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.