The information on this page comes exclusively from the bibliographic review “La variété ‘Baco noir’ : revue bibliographique”, written by Olivier Yobrégat (IFV, December 2025).

Origin and naming

Bred by François Baco (1865-1947) in 1902, Baco Noir results from an interspecific cross between Vitis vinifera cv ‘Folle Blanche’ (female parent) and an individual of the Vitis riparia species. Its breeder named ‘Riparia grand glabre’ as the male parent, but as Galet (1988) pointed out, that genotype has physiologically female flowers and the little pollen released by its reflexed stamens is considered infertile. Such parentage is therefore unlikely: the pollen used probably came from another individual of the same species, a possibility already hinted at in 1913 by Darrigan, who mentioned the use of a pollen mix in his nomenclature of Baco hybrids.

First designated by the breeder’s number ‘24-23’, then from 1910 as ‘Baco 1’ or ‘Baco no. 1’, the variety has been named ‘Baco Noir’ since 1964.

Ampelographic profile

Characteristic	Description
Leaf	—
Bunch	Rather small to medium (about 150 g), cylindrical, compact
Berry	Small spherical berries, no foxy varietal aromas
Budburst	Early — exposed to spring frosts, low fruitfulness on secondary buds
Ripening	Early (first period, close to Chasselas)
Vigour	Very vigorous, even exuberant; long semi-erect canes, long pruning advised, wide spacing; can cover pergolas and easily form high-trained vines
Susceptibilities	Highly tolerant of downy and powdery mildew; somewhat more prone to botrytis on bunches; very susceptible to black rot (American sources); insufficient tolerance to root phylloxera — grafting required in most soils; little prone to coulure
Oenological potential	Wines can reach high alcohol, with strong acidity and deep colour but low tannin; diglucoside anthocyanins present (Vitis riparia inheritance); red and black fruit aromas (cherry, blackberry, plum), sometimes peppery or herbaceous under high vigour; moderate oak ageing sometimes used in very cold climates

Distribution and acreage

In 1958 the first French vineyard register recorded 11,749 ha of Baco Noir, ranking it ninth among cultivated producer hybrids and just under 3% of the total area planted to interspecific producer hybrids (over 403,500 ha at the time). The variety then followed the general decline of producer hybrids — except Baco Blanc, part of the Armagnac PDO blend and used for distillation — until it all but vanished from the French vineyard.

Year	1958	1968	2006	2018	2023
Area in France (ha)	11,749	8,463	13	6.5	4.1

Worldwide, the variety spread to Canada from the 1940s — reportedly introduced by the French oenologist Adhémar de Chaunac along with some thirty non-foxy French hybrids — and to the United States from the 1950s. Canada is where it is most planted today (704 ha recorded in 2017 in Ontario, Quebec and British Columbia); the United States has only 25 ha (Michigan, Mississippi, New York, Oregon, Pennsylvania, Wisconsin) and Switzerland barely more than one hectare. With 735 ha in total, Baco Noir ranks 26th worldwide among cultivated producer hybrids (T. Lacombe, 2024, after Anderson 2020 and OIV 2017).

In Canada, Baco Noir was deemed good enough to be listed, alongside eight other interspecific hybrids, among the varieties allowed to produce single-varietal wines under the VQA (Vintners Quality Alliance) Ontario and British Columbia appellations.

Growing behaviour

From the earliest observations the variety has been described as very vigorous, even exuberant, producing long semi-erect canes: several authors recommend wide spacing, note that it can cover pergolas or easily form high-trained vines, and advise long pruning to match its strong vegetative growth. That vigour is confirmed today by existing vines, isolated stocks found during field surveys and feral regrowth.

Its phenology is early throughout the cycle, from budburst to ripeness (first period, close to Chasselas), exposing it to spring frosts, all the more so as its fruitfulness on secondary buds is considered low, unlike other hybrids. Fruitfulness on fruiting canes, by contrast, is high and regular and allows high yields under long pruning, despite rather small to medium bunches (about 150 g), cylindrical, compact, with small spherical berries. The variety is little prone to coulure.

Baco Noir is highly tolerant of downy mildew (small spots that quickly become necrotic) and powdery mildew; it is somewhat more prone to botrytis on bunches. Several American sources, however, describe it as very susceptible to black rot (Smiley, 2016). Its tolerance to root phylloxera is insufficient to grow it ungrafted in most soils.

Technological and oenological potential

Baco Noir berries produce no foxy varietal aromas; a herbaceous flavour may appear under high vigour and high yields. At good ripeness the wines can show high alcohol, strong acidity and deep colour — so much so that Michard classed it in 1944 among the teinturier hybrids, which is a mistake. The variety is, however, low in tannin. Several authors (Van Buren, 1970; De Rosso, 2012) report significant levels of diglucoside anthocyanins, a trait inherited from its Vitis riparia ancestry.

In cool climates the sensory profile is often described favourably: dominant red and black fruit aromas (cherry, blackberry, plum), sometimes peppery or herbaceous notes. Tannin structure is generally light; moderate oak ageing is sometimes used to round out the acidity found in very cold areas (Canada, northern USA) and to soften herbaceous notes and a tendency towards bitterness described in some vintages.

A variety growers wish to bring back

Little affected by the main diseases, vigorous, productive and regular, with an early cycle, Baco Noir is a variety growers would like to reintroduce to the vineyard. Its short cycle and fruitfulness favoured its adoption in cold areas across the Atlantic, but its characteristics suggest good adaptability; very hot areas should suit it less well, and its tolerance to water stress or heat waves is poorly documented. The wine profile matches today’s market: fruity, deeply coloured yet round on the palate, with acidity that preserves freshness — modern winemaking and ageing practices should help soften the herbaceous and bitter characters sometimes described.

Application for registration in the Catalogue

The application for registration in the Catalogue was carried by the association “Vitis Batardus Liberata”, which works towards the use of as many resistant varieties as possible, both old and new. The technical registration dossier was prepared by Olivier Yobrégat.

Source

Olivier Yobrégat, “La variété ‘Baco noir’ : revue bibliographique”, IFV, December 2025.