# Blackbird (2020)

- **Producer:** Wild Arc Farm
- **Colour:** red
- **Type:** still
- **Grapes:** Riesling, Noiret
- **Region:** New York, United States
- **Style:** Natural
- **Alcohol:** 10.5%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, black pepper

## About this wine

Wild Arc Farm's Blackbird is an innovative red wine from New York, embodying the producer's experimental approach to winemaking. This unique offering is crafted to be a low-alcohol, bracingly fresh 'chillable red'. The wine is a creative co-ferment of the red hybrid grape Noiret with the white grape Riesling, a technique specifically employed to temper the inherent peppery notes of the Noiret. While the blend proportions have varied across vintages, such as 50% Riesling and 50% Noiret in 2020, and 70% Riesling with 30% Noiret in 2023, the core philosophy remains consistent. The fruit for the 2023 vintage was sourced from the Hudson River Region, showcasing the distinct terroir of New York.

## Interesting facts

- This 'red' wine is predominantly made from white Riesling grapes, often up to 70% of the blend!
- It's a co-ferment, meaning red Noiret and white Riesling grapes are fermented together.
- The producer intentionally blends white grapes to soften the peppery character of Noiret.
- Designed as a 'chillable red,' it's meant to be served cool for maximum freshness.

## Food pairing

The wine's high acidity and light body make it incredibly versatile. It effectively cuts through the richness of fatty foods like charcuterie and fried dishes, while also complementing the freshness of crunchy greens. Its 'chillable red' nature and pronounced fruit intensity make it an excellent match for lighter fare and spicy dishes, where its bracing acidity can beautifully balance the heat.

## Wine making process

The winemaking at Wild Arc Farm for Blackbird emphasizes minimal intervention and organic practices. Grapes are organically farmed and hand-harvested, ensuring quality and respect for the vineyard. A defining characteristic of Blackbird's production is the co-fermentation of red and white grapes, which for the 2023 vintage involved a four-week maceration on skins. Fermentation is carried out using wild, indigenous yeasts, contributing to the wine's natural expression. The wine undergoes no filtering or fining, preserving its natural character and texture, with only a small dose of sulfites added at the crush stage.