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Baco noir
Baco noir
Baco noir
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Baco noir
Grape (Vitis)
Baco Noir vines before budding
(November 2006 in Nova Scotia).
Color of berry skinNoir
SpeciesVitis vinifera var. Folle blanche × Vitis riparia
Also calledBaco 1, Baco N°1, Baco #1, Bacoi, Bago, Bakon, Bako Speiskii
Original pedigreeVitis vinifera var. Folle blanche × Vitis riparia
Pedigree parent 1Vitis vinifera var. Folle blanche
Pedigree parent 2Vitis riparia
Notable regionsOntario, New York, Michigan, Mississippi, Wisconsin, Pennsylvania, Oregon, New Mexico
VIVC number870
Wine characteristics
GeneralMedium body, deeply tinted

Baco noir (pronounced BA-koh NWAHR) is a hybrid red wine grape variety produced by Francois Baco from a cross of Vitis vinifera var. Folle blanche, a French wine grape, and an unknown variety of Vitis riparia indigenous to North America.[1]

Regions

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In 1951 the variety was brought to the cooler viticulture regions of North America, such as British Columbia, Ontario, Nova Scotia, New York, Michigan, Mississippi, Wisconsin, Pennsylvania and Oregon. In 1955 the variety was brought back to Canada, where the "George" clonal variety is commonly used. Baco noir was the target of a vine-pull program in Canada in the early 1980s, which means that there are few older plots of this variety left in Canada.

Some of the oldest Baco Noir vineyards in Ontario were shovel-planted by Henry of Pelham Winery’s co-founders, Paul, Matt, and Daniel Speck, in 1984 in the Short Hills Bench of the Niagara Peninsula. As pioneers of Ontario’s Baco Noir, the Speck Brothers have been instrumental in the varietal’s rise, championing it as a signature grape of the region. Their commitment to Baco Noir has led to widespread success, producing bold, complex wines that have become integral to Henry of Pelham’s portfolio and the Niagara wine identity.

Oregon's first Baco noir vines were imported by Philippe Girardet in 1971 for his winery located in the Umpqua Valley.

This variety is also grown in certain parts of Colorado as vineyard area expands beyond the traditional AVAs of Colorado and across the Front Range.

See also

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References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Baco noir

View on Grokipedia
from Grokipedia
Baco noir is a French hybrid grape variety developed in the early by viticulturist François Baco through a cross between the grape Folle Blanche and an unknown selection of the American species , resulting in a cold-hardy, disease-resistant well-suited to cool-climate . This grape produces deeply colored wines characterized by intense fruit flavors such as cherry and , notes of smoke, and high acidity, often yielding medium- to full-bodied reds that age well and pair with hearty dishes. Its thin-skinned clusters ripen early, typically in mid-September, making it reliable in regions prone to short growing seasons, while its vigorous growth thrives on heavy soils and demonstrates resistance to common fungal diseases like powdery mildew, , and black rot, as well as . Originally bred in southwestern to combat phylloxera devastation, Baco noir faced prohibition in its homeland after 1934 due to French regulations favoring pure varieties, leading to its near-extinction there; however, it found renewed success in , particularly in , New York, , and parts of the Midwest, where it has become a staple for producing affordable, robust red wines. More recently, plantings have expanded to experimental sites in and other warmer areas, adapting its hardy traits to diverse terroirs while maintaining its signature earthy profile.

History

Origin and Development

Baco noir was developed by French viticulturist François Baco in the Landes region of southwestern during the late as a variety aimed at combating the epidemic that had devastated European vineyards since the late . The variety resulted from a cross between Folle Blanche, a traditional white grape used in production, and an American hybrid teinturier known as Grande Glabre, selected for its deep color and vigor. This parentage combined the finesse and quality potential of European vinifera with the disease resistance and cold hardiness of North American species, addressing the vulnerabilities exposed by and other pathogens like . Baco's primary goal was to create a resilient vine capable of producing quality wine grapes while restoring productivity to French vineyards in cooler, more challenging climates. Initially planted in regions like and the , Baco noir gained traction for its adaptability until the 1930s, when French regulations under the emerging (AOC) system prohibited hybrid varieties in favor of pure to preserve traditional wine quality and heritage post-phylloxera recovery. This ban, culminating in the 1935 outlawing of most hybrids, led to a sharp decline in its cultivation in France, prompting its migration to where it found new prominence.

Introduction to North America

Baco Noir was introduced to in the 1940s by French-born winemaker and viticultural pioneer Adhémar de Chaunac, who brought cuttings from to while working as a consultant for Brights Winery in Niagara. De Chaunac, seeking hardy varieties suited to Canada's challenging climate, included Baco Noir among approximately 40 European and hybrid vines he imported in 1946 to support post-Prohibition recovery and experimentation in the region's nascent wine industry. This marked the grape's initial migration from its prohibited status in to a new context where its cold tolerance and disease resistance could be tested. By the mid-1950s, Baco Noir saw its first significant plantings in Ontario's Niagara region, where it was initially employed in experimental programs to develop resilient hybrids for local conditions. Growers and researchers valued its vigor in cooler climates, leading to trial vineyards that demonstrated its potential beyond blending, though adoption was cautious amid the industry's focus on native varieties like Concord. Despite the longstanding stigma against hybrid grapes, often dismissed for producing wines perceived as inferior to those from varieties, Baco Noir gradually gained acceptance in through consistent performance and quality results in varietal wines. A key milestone came in the late 1980s with the establishment of the Vintners Quality Alliance (VQA) Ontario standards in , which recognized Baco Noir as a permitted variety for quality-designated wines, albeit in Tier 2 status, affirming its role in the province's premium production.

Viticulture

Vine Characteristics

Baco Noir is an interspecific hybrid grape variety resulting from a cross between Folle Blanche () and an unknown selection, developed by François Baco in around 1902. This parentage imparts a vigorous growth habit to the vine, characterized by strong upright shoots that can become semi-trailing if not managed, making it suitable for heavy soils where excessive vigor is less pronounced. The produces large, lobed leaves typical of its hybrid heritage, which contribute to a robust canopy that supports in cooler climates. Its clusters are medium-sized and loose, bearing small, round berries with blue-black skins that provide a high yield due to the berries' juicy pulp. These berries are deeply pigmented, owing to the variety's teinturier characteristics inherited through its lineage, resulting in intense color extraction even from brief skin contact. As a hybrid, Baco Noir exhibits partial resistance to , stemming from the V. riparia parent, which reduces the need for grafted rootstocks in some regions. It also shows moderate tolerance to fungal diseases such as black rot, powdery mildew, and , aided by the loose cluster structure that promotes airflow and discourages spore development. The vine demonstrates cold hardiness down to approximately -25°F (-32°C), allowing survival in marginal viticultural areas with severe winters. At harvest, Baco Noir berries typically feature high titratable acidity levels around 7-9 g/L, which maintains freshness in the resulting wines, alongside moderate sugar accumulation of 20-22° . This composition underscores its adaptation to cooler growing conditions, where acidity preservation is a key trait.

Growing Requirements

Baco noir thrives in cool climates characterized by short s of 150-180 frost-free days, making it suitable for regions with cold winters and moderate summers. The variety performs best with average growing season temperatures ranging from 15-25°C (59-77°F), allowing for early while minimizing risks from excessive heat. Its cold hardiness, derived from hybrid parentage, enables survival in areas prone to winter temperatures as low as -25°F (-32°C), though spring frost protection is often necessary due to early bud break. The grape adapts to a range of soils but excels in well-drained loamy or gravelly types with a of 6.0-7.0, which support healthy root development and nutrient uptake. It shows tolerance for heavier clay soils, promoting vigorous growth, but is sensitive to waterlogging, which can lead to and reduced vigor. Proper site selection emphasizing good drainage is essential to avoid these issues. Baco noir vines are typically trained using cane-pruning systems such as or bilateral cordon, which accommodate their procumbent growth habit and moderate vigor. Balanced pruning—retaining 20-30 buds per vine based on pruning weight—is critical to prevent overcropping and ensure quality, with typical yields of 4-6 tons per acre under optimal management. Cluster may be required in vigorous sites to maintain balanced vine and achieve full ripeness. Common challenges in Baco noir cultivation include susceptibility to botrytis bunch rot in humid environments, particularly during rainy ripening periods, which can be mitigated through canopy management to improve air circulation and targeted applications. The variety also shows moderate vulnerability to powdery mildew, , and black rot, necessitating vigilant monitoring and cultural practices like shoot positioning and leaf removal. Its hybrid heritage provides inherent resistance to , reducing the need for grafted rootstocks in many soils.

Wine Characteristics

Flavor Profile

Baco Noir wines are characterized by aromas of dark fruits such as black cherry, plum, blackberry, and blueberry, often accompanied by earthy and smoky undertones including leather, tobacco, and subtle spice notes like black pepper. On the palate, these wines exhibit vibrant flavors of currant, blackberry, and cherry, with herbal elements such as sage or dry herbs adding complexity, while occasional mineral hints emerge from the grape's hybrid heritage. In terms of structure, Baco Noir produces medium- to full-bodied reds with high acidity (typically 3.2–3.5 and titratable acidity around 8–10 g/L), moderate to low that contribute a smooth texture, and alcohol levels ranging from 11% to 13% ABV, resulting in lively yet balanced wines. The high acidity provides a crisp backbone, while the modest avoid astringency, making the wines approachable in youth. These sensory attributes often draw comparisons to lighter styles of or Gamay-based wines like those from , sharing a sense of freshness and bright fruitiness, though Baco Noir stands out with greater rustic earthiness and deeper color intensity. Harvest timing influences the profile significantly: early picking emphasizes tart, vibrant acidity with prominent red fruit and spice notes, whereas extended hangtime on the vine develops jammier dark fruit expressions and softer acidity for a rounder .

Winemaking Techniques

Baco noir grapes are typically harvested in mid-September in cool-climate regions, aligning with its early ripening to avoid fall risks. Harvest occurs at 20–22° to achieve a balance between accumulation and retention of the grape's characteristic high acidity. This timing ensures optimal while preserving the variety's fruit-forward potential, with yields managed to prevent overcropping that could dilute quality. Winemaking follows standard red wine protocols, beginning with crushing and destemming to initiate skin contact for color and tannin extraction, typically lasting 7–14 days. Fermentation is often conducted at cooler temperatures of 15–20°C to emphasize fresh fruit aromas, with punch-downs performed twice daily to manage the cap and enhance phenolic extraction. For lighter styles, carbonic maceration or partial carbonic methods are employed, involving whole-berry fermentation to boost fruitiness and color stability while minimizing harsh tannins. Malolactic fermentation usually follows primary fermentation to soften the wine's elevated acidity. Techniques like cold soaking at 5°C for 24 hours or enzyme additions can further optimize anthocyanin and tannin levels in hybrid reds such as Baco noir. Aging options vary by style: tanks preserve the varietal's vibrant, fresh character for early-drinking wines, while 6–12 months in French or American oak barrels adds structure, notes, and integration to counter the grape's naturally low content. Post-fermentation settling for 2 weeks, followed by every 3–5 months, is common to clarify and stabilize the wine before bottling around 12 months after harvest. versions are produced using the saignée method, where pink juice is "bled" from the must early in maceration to create a deeper-colored , with the remaining must continuing as . Blending is frequently practiced to enhance body and color, often incorporating or Marquette for added depth and tannic backbone, or small amounts (5–20%) of vinifera varieties like to improve mid-palate weight. These practices allow Baco noir to express its deep color and balanced acidity effectively across varietal and blended expressions.

Principal Regions

Canada

Baco Noir has become a cornerstone of Canadian , particularly in 's , where it occupies significant plantings and serves as the province's leading hybrid red grape variety since its introduction in the . The grape's cold-hardiness and adaptability to the region's clay-loam soils and lake-moderated climate have made it a reliable choice for growers facing harsh winters. In , VQA regulations permit varietal labeling for Baco Noir wines containing at least 85% of the grape, ensuring authenticity in a market where it ranks among the top red varieties for production. Annual yields in Ontario typically range from 3 to 5 tons per acre, with an average production of approximately 3,600 tons between 2017 and 2022, supporting over 127,000 cases of Baco Noir wine in 2023 alone. Prominent producers such as Henry of Pelham, with vines dating to 1984, and exemplify the grape's success, crafting wines that highlight its deep color and structure. Outside Ontario, smaller plantings exist in Nova Scotia's , totaling about 37 acres as of 2024, where the grape thrives on heavier soils and contributes to the region's robust red wine portfolio. In , experimental trials in the Valley cover roughly 12 acres as of 2022, testing the variety's potential in warmer, arid conditions. Canadian Baco Noir wines are characterized by their crisp acidity, medium body, and flavors of dark berries like and , accented by herbal, smoky, and spicy notes, often enhanced through aging for added toastiness and structure. This style reflects the cool-climate terroirs, yielding vibrant reds suited to pairing with grilled meats or aged cheeses. Recent innovations include sparkling rosés incorporating Baco Noir, such as those from Sandbanks Winery in , which blend its pigmentation with bright fruit for effervescent expressions gaining traction among producers.

United States

Baco Noir was introduced to the in the mid-1950s, with early plantings facilitated through university breeding and research programs, including those at in New York, where it gained traction as a cold-hardy hybrid suitable for northern climates. By the , it had become established in experimental vineyards, peaking in popularity in states like New York before spreading westward. holds the largest plantings, concentrated in the and Old Mission Peninsula American Viticultural Areas (AVAs), where the grape benefits from the moderating influence of and its cold-hardy traits align with the region's harsh winters. Other principal regions include New York's , where Baco Noir thrives in the area's glacial soils and cool temperatures, supporting about 60 acres of plantings as of and producers like Americana Vineyards that craft medium-bodied expressions of the variety. In Oregon's Umpqua Valley, an emerging area for the grape since the 1970s, plantings began with imports by Philippe Girardet, leading to notable production at wineries such as Girardet Vineyards & , which bottles unfiltered versions highlighting the grape's depth. also features modest plantings, particularly in the region, with like Penn Shore & Vineyards and Glades Pike producing accessible reds from local fruit. Production in these areas typically yields 4-6 tons per acre, depending on cropping practices to maintain , with the grape's vigor allowing for reliable harvests in cold-hardy AVAs despite variable weather. Producers like Leelanau Cellars in , with vines dating to 1976, emphasize estate-grown fruit from established sites, while Oregon's Girardet focuses on multi-layered profiles from estate vineyards. These efforts underscore Baco Noir's adaptability to U.S. northern and coastal climates. In the U.S., Baco Noir wines are typically earthy, smoky reds featuring currant, black cherry, and spice notes, with pronounced acidity and moderate that suit both single-varietal bottlings and blends. examples from Leelanau Cellars often exhibit leathery, currant-driven flavors with smoky undertones, while versions from Americana Vineyards lean toward medium body with bramble and earth. Oregon's Umpqua Valley offerings, such as those from Girardet, add and black fruit complexity, and producers like Glades Pike highlight supple and peppery spice. Increasingly, winemakers are exploring single-varietal expressions to showcase regional , moving beyond traditional blending roles.

References

  1. https://winemakermag.com/article/baco-noir-the-emigration-of-a-french-hybrid
  2. https://www.wineenthusiast.com/basics/grapes-101/baco-noir-guide/
  3. https://www.lcbo.com/content/lcbo/en/food-and-drink/baco-noir-101.html
  4. https://doubleavineyards.com/products/baco-noir
  5. https://plantingjustice.org/products/baco-noir
  6. https://www.winespectator.com/articles/what-is-the-baco-noir-wine-grape
  7. https://www.myfermentation.com/wine/hybrid-vines-zm0z19fzwoo/
  8. https://www.guildsomm.com/research/expert_guides/w/expert_guides/2440/wine-law
  9. https://glossary.wein.plus/baco-noir
  10. http://www.winemagcn.com/baco-noir-marechal-forch-english.html
  11. https://winesinniagara.com/2014/10/taking-a-deeper-look-into-the-oldniagara-baco-noirs-from-1989-1991-1995-and-heney-of-pelhams-reserve-2012/
  12. https://www.theglobeandmail.com/life/food-and-wine/article-baco-noir-has-thrived-outside-the-limelight-but-it-deserves-its-turn/
  13. https://quench.me/drinks/the-fall-and-rise-of-hybrids-in-eastern-canada/
  14. https://thegrapevinemagazine.net/2021/09/vqa-ontario-the-evolution-of-a-canadian-provincial-wine-law/
  15. https://fps.ucdavis.edu/fgrdetails.cfm?varietyid=254
  16. http://www.hort.cornell.edu/reisch/grapegenetics/bulletin/wine/winetext4.html
  17. https://www.coffey.k-state.edu/lawn-garden/gardening/Grapes.pdf
  18. https://www.fulkersonwinery.com/fruit/baco-noir/
  19. https://popandpour.ca/2020/05/27/wine-review-henry-of-pelham-triple-baco-battle/
  20. https://www.winemakingtalk.com/threads/growing-grapes-in-cold-climates.79978/
  21. https://www.researchgate.net/figure/Titratable-acidity-of-grape-juices-g-100-mL-1-as-affected-by-different-grapevine_tbl5_275651677
  22. https://www.oregonwinepress.com/article?articleTitle=welcome-baco--1696442795--3657--comment
  23. https://winemakermag.com/article/grape-profiles
  24. https://plantpathology.mgcafe.uky.edu/files/mw_grape_productn_b919.pdf
  25. https://www.hort.cornell.edu/reisch/grapegenetics/bulletin/wine/winetext4.html
  26. https://extension.wvu.edu/lawn-gardening-pests/gardening/gardening-101/growing-grapes-for-beginners
  27. https://www.vinerra.com/education/wines/baco-noir-an-in-depth-wine-profile
  28. https://www.vinerra.com/education/grapes/exploring-the-unique-characteristics-of-the-baco-noir-grape-varietal
  29. https://www.peleeisland.com/2021/04/08/all-about-baco-noir/
  30. https://www.adirondackwinery.com/BacoNoir
  31. https://wineparadigm.com/baco-noir/
  32. https://snowfarm.com/blog/fall-in-vermont/
  33. https://winemakermag.com/technique/red-hybrid-grape-winemaking
  34. https://www.umpquavalleywineries.org/welcome-baco-french-hybrid-popularity-increases/
  35. https://ecommons.cornell.edu/bitstreams/96e5eae6-e043-4025-b004-1e39ee70566e/download
  36. https://winemakermag.com/technique/to-saignee-or-not-to-saignee
  37. https://terrypomerantz.wine/baco-noir-wine/
  38. https://vqaontario.ca/wp-content/uploads/2024/02/OWAA-Reference-Guide-Updated-Feb-2024.pdf
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  40. https://nuvomagazine.com/daily-edit/ontarios-star-hybrid-wine-grape-variety-baco-noir
  41. https://henryofpelham.com/baco-noir/
  42. https://www.inniskillin.com/products/red/inniskillin-baco-noir-vqa-wine-750-ml/
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  44. https://bcwgc.org/wp-content/uploads/2025/02/2022-BC-Wine-Grape-Acreage-Report_FINAL_1.pdf
  45. https://henryofpelham.com/baco-noir-buyers-guide/
  46. https://www.sandbankswinery.com/index.cfm?method=products.search&searchText=sparkling&filter=wineVarietalID&wineVarietalID=6C7C3488-D61D-CE3C-0BD3-E7B0BC3C7CB7&lowPrice=40&highPrice=80&wineVarietalID=1C3EA623-DEED-605D-951F-DB4A6307BBAB
  47. https://thewineraconteur.net/2013/04/07/bronte-baco-noir-from-hartford-michigan/
  48. https://ecommons.cornell.edu/bitstreams/8c43755c-e236-4a1e-b0ec-0a1d1ead7f66/download
  49. https://shop.lwc.wine/Wines/Baco-Noir
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  52. https://www.marketviewliquor.com/product/wine/americana-vineyards-baco-noir-750-ml
  53. https://www.girardetwine.com/product/2019-baco-noir/
  54. https://www.pennshore.com/product/baco-noir-2020/174
  55. https://www.gladespikewinery.com/shop/baco-noir/
  56. https://www.canr.msu.edu/uploads/files/e2643.pdf
  57. https://michigan.guides.winefolly.com/wineries/leelanau-cellars/wines/baco-noir-leelanau-cellars/
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