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Our Baco Noir grapes were harvested in early to mid October and were selected from high quality Niagara vineyards. After harvest the grapes were gently pressed in pneumatic style bladder presses and then the grape juice was transferred into stainless steel tanks with the skins and fermented for 21 days with pump-overs done twice daily to create an even distribution of flavours in the wine. The wine was then transferred into new American oak barrels which created bold, toasty and spicy notes in the wine. The Baco Noir was stored in these barrels for upwards of 12 months, adding significant complexity to the wine. The wine was then filtered and cold stabilized before being sent to the bottling line.
A full bodied Baco Noir with a nose rich in raspberry, plum and oak spice characteristics. The palate is complex with notes of jammy red fruit, cassis and a smooth smokey finish.
Awards & Ratings
- 2021 All Canadian Wine Championships, Silver