About Baco Noir

Baco Noir is a hybrid grape variety, which means a offspring of two varietals that belong to different Vitis species.

Baco Noir was first bred in France by Francois Baco (1865-1947), hence the name, at the end of 1800, during the phylloxera plague epidemic.

Baco Noir is a cross between Folle Blanche (Vitis Vinifera) and a native North American Vitis Riparia grape variety.

Described as a meatier Pinot Noir or a ready to drink Cabernet Sauvignon, it was bred to be phylloxera-resistant.

The berries are small with black skin, giving a very dark color to the wines.

High acidity, like Riesling, typical of the cold climates and low tannins call for the support of oak.

Many undergo Carbonic Maceration (like Beaujolais) to emphasize the fruity style.

The main issues with Baco Noir are the high yields and the undesirable foxy aroma (earthy and sweet muskiness).

Aging

Most Baco Noirs should be drunk after releasing (drink me soon style).

Oaked Baco Noirs improve much after 5 years. Best examples 10 years.

Suggested to decant one hour before serving.

Baco Noir in North America

The ability to withstand harsh cold, made it popular in northeastern U.S. and Canada in the 1950s.

This resistance makes it a favorable alternative to growing Pinot Noir (the hardest grape to grow).

Today it is grown everywhere from Nova Scotia to Oregon, from the Great Lakes Region (Michigan, New York, Ontario) to Colorado.

In Ontario, Central Canada, it is the most widely planted grape and known for the good quality (Ontario's Signature Grape).