Otto Nieminen wrote:I wish we could get some here. Baco especially - I've been really intrigued by some notes on Baco I've seen.
Otto, Baco is a grape that really requires a skilled hand in the vineyard as much as in the cellar. The reason is that it inherited the high acidity of its wild Vitis riparia
ancestors. Other hybrids also have riparia ancestry (Foch, De Chaunac, Chancellor) but their acid balance tends to be better in my opinion.
In my experience, the best Baco Noirs were the ones that received hands-on attention in the vineyard and then were aged in small casks - Hungarian and Slovenian oak, rare woods to use on Baco, seem to impart the nicest spicy overlays that play well with the grape's natural hickory-smoke/bacon-fat nose.
That said, Baco is also a really easy grape to get horribly wrong - I've had some that was so sour as to be unpleasant, even for this committed fan of hybrids.
I wish that Hernder's Baco was more commonly available. I think they do an even better job of it than does Henry of Pelham, which is the most famous producer in Ontario.