33% Baco Noir , 17% Chambourcin, 50% Cabernet Franc (as per website).Natural, high-quality cork closure. 13% alc./vol.
Deep, yet clear, dark garnet with a good ruby tint. Some spice enters on the nose and is soon followed by Baco's brackish rootsy aromas, and a bit of cherry in the background. You can pretty much pick up each of the varieties and their contributions to the blend. Tart entry, with rootsy celeriac flavours, wrapped in a touch of oak spice. Brisk tartness, but good balance; a touch of warmth on the mid-palate, with more oak spice (very balanced) and that familiar Chambourcin cherry fruit, all rounding it out. Very invigorating - it went well with the cast iron pizza that I made from scratch.
A three-way red blend using a vinifera component, together with a hybrid component (or, as in this case, two hybrids), is a good formula. Years ago, Henry of Pelham made a Cabernet-Baco blend that showcased the best of each grape variety, and was a good blend.
This was a very good wine, and the price is right.
(Note: it was decanted for a bit over two hours.)