2015 Baco Noir

  • SILVER MEDAL 2017 Finger Lakes International Wine Competition
  • “The perfect BBQ wine for summer and stews in the winter”
    Sue-Ann Staff June 2016 

  • Sourced from 20-year-old vines planted on thin clay soils over limestone. Dark fruit dominates with awesome herbal undertones and black pepper spice notes. Blackberry, cherry, ripe black plums and spice on the juicy palate. The perfect accompaniment to a winter stew. (VINTAGES panel, March 2015)

  • Vineyard Data:

  • -Baco Noir harvested exclusively from the estate vineyard in Jordan, ON, sub-appellation 20 Mile Bench
    -20 year old vines grown on thin clay soils with escarpment limestone rock beneath
    -2015 – generally a warm year hence acidity nicely diminished for a more subtle for Baco; high extract of colour and flavour
    -low yields with very tiny berries resulting in 21.8 Brix, 11.0g/L T.A. and 3.10 pH

    Winemaking Data:
    -cool fermented in stainless steel over 1 week with selected yeasts pumping over twice daily
    -no oak aging due to intense flavours and long length to wine.
    -no fining required, bottled early to maintain bright fresh berry fruit sensations

    Technical Data:
    Alcohol   11.5%                                                     Residual Sugar      8 g/L (LCBO = Dry)
    pH           3.45                                                        Total Acidity          7.5 g/L
    Bottled   July 2015                                        Cases produced    120 cases

    Tasting Notes:
    This deep garnet wine with nice dark colour leads off with a lifted fruit driven nose vibrant with blueberry preserve and preserved kirsch cherries layered with herbal notes of dried lavender and subtle earthiness. The palate is clean, light to medium bodied with lovely red berry notes and rhubarb coming through with touch of additional dried tobacco, black pepper and herbs.  The acidity is restrained.  The soft finish is refreshing and leaves the palate cleansed.  Enjoy with grilled meats and veggies, ratatouille, burgers, beef ribs, tomato sauces, pastas, stews, blue cheese, patés and chocolate.  Particularly lovely with milk chocolate.

    Awards:  TBA
    Pricing:   Retail = $16.95 / bottle       Licencee = 
    Availability:  winery, through Churchill Cellars and Vintages early (January 23,2016)


  • 1Coming Soon...
  • Smoked Gouda & Bacon Burgers.....

    1. 2 tablespoons vegetable oil
    2. One 1-pound onion, halved and thinly sliced
    3. Sea Salt
    4. 1/4 cup Frank’s RedHot 
    5. 1/4 cup beef broth
    6. 6 tablespoons unsalted butter, softened
    7. Eight 1/2-inch-thick slices of sour dough bread
    8. 8 slices of double smoked bacon
    9. 2 pounds ground beef, formed into patties 
    10. 1 cup  smoked Gouda, shredded
    11. 1/4 cup your favourite BBQ sauce


    1. In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season...
    2. Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp.
    3. Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with smoked Gouda and cook until the cheese melts.
    4. Set the burgers on the un-buttered sides of  toasts. Top with the bacon, onion and bbq sauce. Pour the Baco!...Enjoy!...Repete!

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Collections: Red Wines

Category: Baco Noir, Red

Type: Red

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