Howie Hart wrote:I recently bottled a blend of four 2011 red hybrids with Baco being the major player (35%). I obtained the Baco Noir must (crushed grapes in pails) from Niagara-On-The-Lake. I'm quite pleased with the result. [...]
Howie, what was the acidity like?
I don't know what it is about most commercial Bacos in Ontario, but they have traditionally had a sourness that stuck out, sometimes a bit much. H of P's 2011 example has really brought that under control, while still showcasing Baco's greatest strong points.