Technical Notes:
Residual Sugar 4 g/L
Alcohol/volume: 12.5%
Brix at Harvest: 20.1
Total Acidity: 6.6 g/L
Aging in Oak: None
Release Date: Summer 2010
Ageability: 3 to 5 years

VQA DESIGNATION
Ontario

$12.95 (+0.20 bottle deposit)

Vintage Year and Viticulture:
2009 was an interesting vintage starting off cool and ending with a long warm fall. Spring came in with a wet April and a drier May which allowed a slow consistent flowering. The summer was wet and had temperatures 2-3 degrees below normal. Once again the fall made the vintage, drier warm temperatures and cool nights allowed the fruit to develop further. Vineyard management was more important than ever, crops were maintained low and canopies trimmed to maximize the minimal heat and sun units. Patience was rewarded with clean well structured fruit.

Winemaker’s Notes:
Baco Noir was harvested on Oct. 21, 2009 from vines ranging in age from 12 – 25 years. The grapes were crushed and fermented on the skins for 4 days. The wine was aged in stainless steel tanks to highlight the native fruit characteristics of this wine and to maintain its acidity.

Tasting Notes:
Ripe plum, leather and a hint of smoky oak make up the aromas of this Baco Noir. The palate is layered with sweet plum, vanilla and dark chocolate. A strong acidity and full body lead to a well-balanced finish.

Food Pairings:
Beef or lamb dishes, barbequed and grilled red meats or a nice juicy hamburger.

$13.15