2017 Baco Noir
This vintage of estate-grown Baco Noir was machine picked on September 13, 2017. At harvest the sugar was 17 brix and the pH was 3.15. A total of 2.06 tons of fruit was crushed, de-stemmed and inoculated with BRL97. The fermentation lasted 7 days. The fruit was pressed and inoculated with malolactic bacteria and placed in a heated room at 68 degrees Fahrenheit. Once ML was complete, 4lbs of medium toasted French oak chips were added to the tank for 8 months. The wine was filtered and bottled in May 2017 with a final residual sugar of 1% and pH of 3.63.
The color is an attractive ruby. Up front the nose is full of tart cranberry and subtle black pepper. The palate is light, tart with moderate acid but balanced by a full malolactic fermentation. Tart cranberry leads the palate followed with light oak and a peppery finish. This wine is dry and soft enough to be enjoyed at room temperature yet light and fruity enough to be served with a light chill.
114 cases produced