Winery Wayne Gretzky Estates No. 99Baco Noir
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Baco Noir of Winery Wayne Gretzky Estates No. 99 in the region of Ontario often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Wayne Gretzky Estates No. 99's Baco Noir.
Discover the grape variety: Baco noir
It is the only vinifera-riparia that has been commercialized. It is the result of crossing the folle blanche with the riparia grand glabre created in 1902 by François Baco. Depending on the region, we can still find some small plots of black Baco vines often mixed with other varieties. You will also find trellises or arbors installed a long time ago in front of old houses and still maintained in a more than remarkable way thanks to the great vigour of this variety. It should be noted that there is also a white baco resulting from the crossing of the folle blanche by the noah and resembling much the latter.
Last vintages of this wine
The best vintages of Baco Noir from Winery Wayne Gretzky Estates No. 99 are 2016, 2019, 2018, 0 and 2015.
Informations about the Winery Wayne Gretzky Estates No. 99
The Winery Wayne Gretzky Estates No. 99 is one of of the world's greatest estates. It offers 38 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
