1966 vineyard and cellar notes ocr.pdf - cornell university
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RESEARCH CIRCULAR NO. 9 DECEMBER 7967
VINEYARD AND CELLAR NOTES
W.R. Robinson, J. Einset, K.H. Kimball, and J.J. Bertino
New York State Agricultural Experiment Station, Geneva, Cornell University
B 9 6 4 VINEYARD AND CELLAR N O E S
V I N E Y A R D E V A L U A T I O N S a r e based on o b s e r v a t i o n s made on a l i m i t e d number of v ines over a per iod of a iew t o many y e a r s . Most a r e , t h e r e - f o r e , pre l iminary i n na tu re .
T H E P E R C E N T A G E of t h e T R E L L l S F I L L E D and t h e P R U N I N G W E I G H T S a r e t h e b e s t o b j e c t i v e measure- ments of v i n e v i g o r . These f i g u r e s i n - d i c a t e t h e r e l a t i v e v i g o r of t h e v a r i - e t i e s a s growing i n t h e S t a t i o n v i n e - y a r d s . The p o t e n t i a l p r o d u c t i o n i s c l o s e l y r e l a t e d t o t h e v ine v i g o r . I t shou ld be n o t e d t h a t c e r t a i n s e c t i o n s of the vineyards a r e b e t t e r than o t h e r s . In these a r e a s t h e genera l v igor of a l l v i n e s may b e h i g h e r t h a n e l s e w h e r e .
T H E E V A L U A T I O N S o f H A R D I N E S S t o low w i n t e r t empera tu res a r e m o s t l y based on e x p e r i e n c e i n t h e S t a t i o n v i n e y a r d s and a r e i n many i n - s t a n c e s p r e l i m i n a r y and may be changed with f u r t h e r exper ience.
A L C O H O L : Ebulliometer measurements
E X T R A C T : S o l i d s determined by Brabender Mois ture Tes t ing Oven.
T A N N I N : C o l o r i m e t r i c m e a s u r e m e n t s o f t o t a l phenol ics .
V I S C O S I T Y : A physical measure o f body.
O P T I C A L D E N S I T Y : 0. D. a t 525 i s propor t iona l t o c o l o r i n red range.
T R I S T I M U L U S COLOR: L i s l i g h t n e s s where 0 i s b lack ; 100 whi te . S a t u r a t i o n i s ( a 2 f b2))/,, p ro - p o r t i o n a l t o s t r e n g t h o f co lo r . Hue is expressed a s t h e hue ang le , 0 (Cot. Q - a/b. 0 t o 600 i s e q u i v a l e n t t o v i o l e t red t o orange. As O changes from 750 t o 1 1 0 0 , t h e h u e c h a n g e s f rom p i n k i s h yellow t o g reen i sh yellow.
W I N E Q U A L I T Y : R a t i n g s o f 1 and 1- e x c e l l e n t t o v e r y good; 2- t o 2f ordinary t o good; 3, d i s - card.
P R E P A R A T I O N O F S A M P L E S : Red w i n e s were f e r m e n t e d on s k i n s fo r f i v e days a t room temperature W h i t e s w e r e c r u s h e d , s u l f i t e d , and p r e s s e d t h e f o l l o w i n g day. A l l wines were fe rmented a t 600 a f t e r p r e s s i n g .
Sugar was added t o b r i n g s o l u b l e s o l i d s t o 21%; and a l l musts were a m e l i o r a t e d 15% by volume w i t h a 21% s u g a r s y r u p .
W. B. Robinson, Department of Food S c i e n c e and Techno logy; J . E i n s e t and K . N. K i m b a l l , Department of Pomology; and J . J . B e r t i n o , Department of
Food Sc ience and Techno logy
A p u b l i c a t i o n o f t h e New York S t a t e A g r i c u l t u r a l E x p e r i m e n t S t a t i o n , Geneva
A d i v i s i o n o f t h e New York S t a t e C o l l e g e o f A g r i c u l t u r e , I t h a c a A s t a t u t o r y c o l l e g e o f t h e S t a t e U n i v e r s i t y
PRELIMINARY VINEYARLl NOTES
WHITE WINES % T r e l l i s P r u n i n g C l u s t e r S i z e Cold F s u t t V a r i e t y Pa ren tage F i l l e d Weight ( l b s . ) and Compactness Hard ines s Co lo r
Diamond (American hybr id ) 90 2% Medium- compac t Hardy White
Medium hardy Hardy
White White
Himrod (Geneva s e e d l e s s h y b r i d ) O n t a r i o x S u l t a n i n a Kensington (American h y b r i d )
I o n a (American hybr id ) N iaga ra (American hybr id )
1 Medium-compact 2 Medium- compact
Hardy Hardy
Red White
P i n o t Chardonnay (V. v i n i f e r a ) 100 7 Small-compact Tender White
White R i e s l i n g (V. v i n i f e r a ) Tender White
Romulus (Geneva s e e d l e s s h y b r i d ) O n t a r i o x S u l t a n i n a
Vine red (Canadian h y b r i d ) S e l f e d Brocton
1% Medium t o l a r g e - l o o s e Tender t o medium White- hardy Hardy
s e e d l e s s Red I
Geneva H y b r i d s GW-1 (29805) GW-2 (30366)
Catawba x Seneca 8 0 S.V. 5-276 x (Z in fande l x O n t a r i o ) 100
2% Medium t o large-compact Hardy Red 4 Medium t o l a r g e - l o o s e t o Hardy White
compact 3 Large-compact Hardy White S.V. 5-276 x Schuyler 100
GW-4 (34338) S.V. 5-276 x Seneca 90 2% Large - loose Medium hardy White I P i n o t Blanc x O n t a r i o S.V. 5-276 x Seneca
Hardv White Medium hardy White
Medium hardy White I S.V. 5-276 x Schuyler
Gladwin 113
15302 ( s e e d l e s s )
Massaso i t x Urbana
O n t a r i o x S u l t a n i n a
4% Large - loose Hardy L i g h t - r e d
% Medium t o large-compact Tender t o medi- White um hardy s e e d l e s s
15305 ( s e e d l e s s )
18055
O n t a r i o x S u l t a n i n a
O n t a r i o x S u l t a n i n a
Medium hardy White s e e d l e s s
Hardy White
S.V. 5276 x Schuyler Medium t o large-compact Hardy t o l o o s e
White
MAP, YSkS QUALITY
WNIE WINES Ce 1 l a r Narves t A l c o h o l E x t r a c t T o t a l V i s c o s i t y Tannin O.D. T r i s t i m u l ~ s C o l o r V a r i e t y No. D a t e B r i x % % A c i d % c . p . mg/ZOO 525 my L 8 S a t . R a t iag D e s c r i p t i o n
ml.
S t r o n g l a b r u s c a ; s l . b i t t e r ; o r d i n a r y Good n e u t r a l wine A c i d ; American f l a -
nimrod 66-22 9/22 17.6 13.0 1.28 0.56 1.32 12.6 Kensington 66-216 10/13 19.5 11.6 2.10 1.12 1.28 23. 4
V O r F lowery l a b r u s c a S l . h a r s h , b u t a c - c e p t a b l e ; American Good, c l e a n , neu- t r a l f l a v o r * F i n e , f u l l - b o d i e d ,
I ona Niagara
P i n o t Chardonnay 66-259 10/26 22.0 11.6 2.36 1.06 1.30 27.1
White R i e s l i n g 66-258 10/26 21.4 11.7 2.79 1.14 1.31 32.0 f r u i t y wine* Hard a c i d i t y ; good f l a v o r and aroma D e l i c a t e aroma; good body; s l . a c i d
Geneva H y b r i d s GW-l(29805) 66-143 10/5 19.0 13.1 1.56 0.70 1.32 21.4 GW-2 (30366) 66-203 10/13 22.8 12.5 1.91 0.92 1.30 21.0
Sound Catawba f l a v o r N e u t r a l f l a v o r ; good body; t a r t Young, d e l i c a t e p e r - fume; s h a r p a c i d * D e l i c a t e f l o w e r y aroma; t h i n b u t sound* F r u i t y aroma; c l e a n * C l e a n aroma; t a r t and s o u n d Good body and b a l a n c e ; W-7 (33472) 66-90 9/29 18.4 12.8 1.35 0.72 1.31 20.0
Gladwin 113 66-179 10/10 16.8 12.6 1.50 0.70 1.33 22.6 n e u t r a l f l a v o r Very f r u i t y , b u t n o t d i s t i n c t i v e ; heavy body Odd f r u i t y aroma. Prob- a b l y n o t d e s i r a b l e C l e a n and n e u t r a l ; good c o l o r American aroma; s l . h a r s h arid a c i d Good body; p l e a s a n t , f l o w e r y aroma, s l . a c i d and h a r s h
15302 ( , s e e d l e s s ) 66-177 10/10 12.5 12.0 2.04 0.74 1.33 22.6
15305 ( s e e d l e s s ) 66-144 10/5 15.0 12.7 1.70 0.82 1.33 23.8
* C o n s i s t e n t l y e x c e l l e n t r e c o r d o v e r a t l e a s t f o u r y e a r s o f t e s t i n g
PRELIMINARY VINEYARD NOTES
WHITE WINES Variety Parentage
% Trellis Pruning Cluster Size Cold Fruit Filled Weight ( l b s . ) and Compactness Hardiness Co lp r
39606
39762
40693
4276 2
44659
4,4968
45010 4,5198
French Hyb r i ds Baco 2-16 (Totmur)
Pinot Chardonnay x Ontario
S.V. 5-276 x Seneca
Eumelan x Baco No. 1
Dutchess x Baco No. 1
Dutchess x Baco No. 1
Ontario x Sultana
Pinot Blanc x Ontario
Bell x Interlaken
Bell x Interlaken
Eumelan x Baco No. 1
Agawam x S.V. 14-287
Seibel 7053 x Delaware
Seibel 5455 x Delaware
( (Campbell x Secretary) x Seneca) x S. 4986)
Ontario x S. 7052
(S-1000 x N.Y. 15302) x Romulus
(Ontario x Sultana) x Romulus
Pinot Blanc x S. 5279
S. V. 5-276 x Pinot Chardonnay S.V. 5-276 x Pinot Chardonnay
Medium to large
Medium to large-loose
Medium- compac t
Medium to small-loose
Small-compact
Medium to large-loose
Medium- compac t
Small to medium?
Small, loose to compact
Medium- long, loose
Small, loose
Medium-compact
Small to medium, compact
Large-compact
Medium- compact
Medium to large, compact
Medium to large, compact
Medium to large, compact
Small to medium, compact Medium-compact
Medium, loose to compact
Hardy
Hardy
Medium hardy
Medium hardy
Hardy
Hardy
Hardy
Hardy
Hardy
Medium hardy
Hardy
Hardy
Hardy
Medium hardy
Hardy
Hardy
Hardy
Hardy
Hardy Medium hardy
Medium hardy
White
White
White
White
White
White seedless White
White seedless White
White
White
White
Red
White
White
White seedless White seedless White
White White
White
WHITE WINES Var ie ty
French H y b r i d s Raco 2-16 (Totmur)
ANAL YSD QUALIW - P
C e l l a r Harves t Alcohol E x t r a c t T o t a l W z s c o s ~ t y Tanntn O.D. Tr r s t zmulus Color No. Ba te Brzx % % Aczd % c . p . rng/100 525 rnf L 8 S a t . Rat zng D e s c r ~ p t ton
ml.
Flowery r o s e - p e t a l ; muscat t ype S1. t h i n & o r d i n a r y ; b i t t e r a f t e r t a s t e High f l a v o r ; some l a b r u s c a Well ba l anced ; s l . American f l a v o r Undes i r ab l e green aroma Not i n t e r e s t i n g ; l a - b rusca aroma Acid; s l . herbaceous aroma N e u t r a l f l a v o r ; l a c k s aroma; c l e a n t a s t e S1. l a b r u s c a f l a v o r , very f r u i t y D e l i c a t e aroma; h a r d a c i d i t y Nice f r u i t y aroma; good bu t s l i g h t l y coa r se D e l i c a t e aroma; f i n e , ba l anced wine Some Delaware f l a v o r ; s l herbaceous aroma Good body; f a i r aroma; t a r t Wel l -balanced, f r u i t y wine I-Ioney-like bouquet; good f l a v o r & c o l o r Odd aroma; n e u t r a l f l a v o r ; t a r t Good body; s l . ha r sh , bu t s t o u t F l avo r n e u t r a l ; a c i d Some l a b r u s c a f 1 avor and aroma
66-38 9/26 2 0 . 0 1 1 . 9 2 .10 1 . 0 8 1 . 3 0 2 1 . 2 9 8 . 4 9 7 . 9 6 . 6 2 Thin and a c i d
PRELIMINARY VINEYARD NOTES
WHI W WINES Variety
% Trellis Pruning Cluster Size Cold Fruit Filled Weight (lbs.) and Compactness Hardiness Color Parentage
Galibert Coulondre 120-53
Galibert Coulondre 122-31
Medium to large-loose
Medium to large-loose
Large compact
Hardy White
Hardy White
White Galibert Coulondre 261-13 (Cadillon dore' )
Medium hardy
Joannes Seyve 12-428 Long medium-compact Tender Pink
Joannes Seyve 23-416 Large long loose
Large-compact
Hardy Pink
Pink Joannes Seyve 26-627
Joannes Seyve 26-674
Medium hardy
Tender
Hardy
Pinkish
Ravat 6 (Ravat Blanc B) White
Ravat 34 Ravat 51
Young vines Young vines
Hardy? Hardy?
Pink White to pink White Young vines Hardy? Ravat 578
Seibel 2653 Hardy Small to medium-loose
Medium to large-compact
White
Seibel 4986 (Rayon D'Or) Tender White
Seibel 5279
Seibel 5296
Medium-loose to compact
Large- compact
Hardy
Hardy
White
White
Large-compact to loose Medium to large-compact
Medium hardy Medium hardy
White White
Seibel 6980 Seibel 7136
Small to medium-compact Medium-compact to loose
Hardy Medium hardy
White White
Seibel 8229 Seibel 9110
White Seibel 9249 Small-compact
Medium to large-compact
Tender
Hardy White Seibel 10076
Seibel 10868 Medium Hardy White to pink
ANALYSES QUALITY
WHITE WINES Ce 1 l a r Harves t Alcohol E x t r a c t T o t a l Vascos r ty Taanzn O.D. Trzs tzmulus Color Varzety No Date B r r x % % Act& % c . p . mg/200 525 my L & S a t . Rat t ng D e s c r t p t eon
n l .
G a l i b e r t Coulondre 66-84 9/29 120-53
G a l i b e r t Coulondre 66-85 9/29 122-31
G a l i b e r t Coulondre 66-181 10/11 261-13 ( C a d i l l o n dor'e)
Joannes Seyve 12-428 66-140 l0 /4
Ord ina ry , s h a r p a c i d
Poor aroma
Good body; f r u i t y ; ba lanced and t a r t
Good, c l e a n f l a v o r & aroma; t a r t Aroma and f l a v o r good; Joannes Seyve 23-416 66-182 10/10 a c i d Th in , bu t good f l a v o r and aroma N e u t r a l f l a v o r ; a c i d and t h i n
Joannes Seyve 26-627 66-86 9/29
Joannes Seyve 26-674 66-212 10/12
F a i r aroma; s l . a c i d and h a r s h S l i g h t b i t t e r n e s s D e l i g h t f u l wine. Flow- e r y , d e l i c a t e aroma S1. h a r s h and b i t t e r ; a c i d Good body & ba lance ; n e u t r a l f l a v o r
Ravat 6 (Ravat Blanc 66-87 9/29 B)
Ravat 34 66-36 9/23 Ravat 51 66-151 10/6
Ravat 578 66-35 9/23
S e i b e l 2653 66-211 10/12
S e i b e l 4986 66-39 9/26 (Rayon D'Or)
S e i b e l 5279 66-2 9/14
Hard , u n p l e a s a n t aroma
N e u t r a l , f r e s h and f r u i t y
S e i b e l 5296 66-133 10/4 Hard and s t e e l y ; good f l a v o r Hard , a c i d , and c l ean Hard a c i d i t y ; n e u t r a l f l a v o r & aroma
S e i b e l 6980 66-81 9/28 S e i b e l 7136 66-213 10/13
S e i b e l 8229 66-134 10/4 S e i b e l 9110 66-176 10/10
Acid; heavy f l a v o r N e u t r a l aroma; s l . t h i n and h a r s h F a i r aroma; s l . t h i n and b i t t e r
S e i b e l 9249 66-241 10/14
F ine aroma; good c l e a n f l a v o r ; e x c e l l e n t L i g h t c o l o r ; e x c e l l e n t f l a v o r & aroma*
S e i b e l 10076 66-20 9/20
S e i b e l 10868 66-40 9/26
' C o n s i s t e n t l y e x c e I l e n t r eco rd over a t l e a s t f o u r y e a r s o f t e s t i n g
PRELIMINARY VINE YARD NOTES % Tre 1 lis Pruning Cluster Size Cold Fruit
Parentage Fi 1 led Weight (lbs.) and Compactness Hardiness Color WHITE WINES
Variety
Seibel 11342 Small to medium loose to compact
Medium hardy Pink
Long- compact Tender Seibel 13047
Seibel 13680
Fink
Large-very compact
Large-loose
Medium-loose
Tender White to pink White Seibel 14639
Seibel 15051
Seyve Villard 5-276 (Seyval Blanc)
Medium hardy
Medium hardy White
Tender?
Tender Seyve Villard 12-129
Seyve Villard 12-259
Seyve Villard 12-354
Medium to large-loose
Medium-compact
\Yhi te to pink M i t e Tender
Tender Very large-compact
Very large-compact
White
Tender
Hardy
Seyve Villard 12-364 White to pink White Seyve Villard 12-375
Seyve Villard 12-481
Seyve Villard 14-281
Large-loose to compact
Medium to large-compact
Medium-compac t
Medium hardy White
Tender to medi- um hardy Hardy Seyve Villard 20-365 (Dattier de St.
Vallier B) Large-loose to compact White
Seyve Villard 23-410 (Valerien B)
Seyve Villard 23-501
Seyve Villard 23- 512
1
%
3
Young vines
Medium-loose to compact
Large-compact
Medium-loose
Medium-long compact
Tender
Medium hardy
Medium hardy
Hardy
White to pink Pink
Pink
Vidal 256
O t h e r H y b r i d s Illinois 208-3 Vineland 50081
SV 1-72 x G.C. 256-28 Alden x Romulus
Medium- compact Medium to large-loose to
cornpacL
Hardy Medium hardy
White White
ANAL YSES
WHITE IVINE.9 C e l l a r H a r v e s t A l c o h o l E x t r a c t T o t a l V i s c o s i t y Tannin 0.19. T r i s t imulus C o l o r V a r i e t y No. D a t e B r z x % % A c z d % c . p . mg/100 525rnp L 8 S a t .
ml.
S e i b e l 1134,2 66-139 10 /4 1 9 . 2 1 2 . 2 1 . 5 8 0 . 8 1 1 . 3 0 2 0 . 2 9 8 . 9 9 9 . 8 5 . 3
S e i b e l 13047 66-21 9/22 1 7 . 2 1 2 . 8 1 . 5 5 0 . 6 8 1 . 3 3 1 7 . 6 99 . 2 1 0 4 . 3 5 . 3
S e i b e l 13680 66-205 10/12 1 8 . 0 1 2 . 0 2 . 0 0 1 . 1 0 1 . 2 9 2 2 . 9 9 8 . 3 9 3 . 6 4 . 8
S e i b e l 14639 66-137 10/4 1 3 . 2 1 2 . 5 1 . 9 1 1 . 1 2 1 . 3 3 22 .7 9 9 . 2 9 2 . 9 3 . 9
S e i b e l 15051 66-132 10/4 1 9 . 0 1 2 . 2 2 .27 1 . 3 7 1 . 3 1 1 9 . 8 9 9 . 8 8 2 . 5 3 . 8
Seyve V i l l a r d 5-276 66-88 9/29 20 .0 1 2 . 6 1 . 4 6 0 . 8 0 1 . 3 1 1 9 . 6 ( S e y v a l B l a n c )
Seyve V i l l a r d 12-129 66-202 10/12 1 6 . 7 1 1 . 0 2 .35 1 . 3 8 1 . 3 2 20 .2
Seyve V i l l a r d 12-259 66-153 10/6 1 4 . 5 1 2 . 5 2 . 0 5 1 . 1 0 1 . 3 3 2 2 . 5 9 8 . 5 9 6 . 6 6 . 1
Seyve V i l l a r d 12-354 66-210 10/12 1 2 . 9 1 2 . 4 1 . 9 5 1 . 2 0 1 . 3 1 1 8 . 8 9 8 . 7 1 0 5 . 5 4 . 9
Seyve V i l l a r d 12-364 66-206 10/12 1 2 . 2 1 2 . 2 2 . 8 6 1 . 1 4 1 . 3 2 1 7 . 4 9 8 . 6 9 9 . 4 4 . 9
Seyve V i l l a r d 12 -481 66-154 10/6 1 5 . 5 1 2 . 8 1 . 7 8 0 . 9 0 1 . 3 2 2 1 . 8 9 9 . 5 9 9 . 9 4 . 1
Seyve V i l l a r d 14-281 66-45 9/27 1 6 . 2 1 1 . 8 1 .80 0 . 9 0 1 . 2 8 1 6 . 0 9 9 . 0 9 8 . 8 5 . 3
Seyve V i l l a r d 20-365 66-239 10/14 1 1 . 4 1 2 . 0 1 . 5 5 1 . 0 9 1 . 3 2 22 .4 ( D a t t i e r d e S t . V a l l i e r B)
Seyve V i l l a r d 23-410 66-138 10/4 1 7 . 9 1 2 . 6 1 . 4 4 0 . 7 4 1 . 3 2 1 7 . 2 ( V a l e r i e n B)
Seyve V i l l a r d 23-501 66-237 10/14 1 3 . 4 1 2 . 1 1 . 6 9 0 . 8 4 1 . 2 9 2 0 . 2
Seyve V i l l a r d 23-512 66-44 9/27 1 9 . 7 1 2 . 2 1 . 6 0 0 . 7 4 1 . 3 1 1 9 . 0 9 9 . 3 1 0 7 . 1 4 . 0
Vida l ' 256 66-152 10/6 1 9 . 0 1 2 . 0 1 . 8 0 0 . 9 2 1 . 3 1 :!3. 5 9 8 . 2 9 4 . 1 4 . 2
O t h e r H y b r i d s I l l i n o i s 208-3 66-19 9/20 1 5 . 8 1 2 . 5 2 . 7 1 0 .76 1 . 3 4 1 9 . 6 V i n e l a n d 50081 66-235 10/14 1 6 . 2 1 2 . 4 1 . 6 2 0 . 8 0 1 . 3 0 2 0 . 4
* C o n s i s t e n t l y e x c e l l e n t r e c o r d o v e r a t l e a s t f o u r y e a r s o f t e s t i n g
QlJALI?Y
R a t i n g D e s c r i p t i o n
F l a v o r h a s " r h u b a r b " n o t e . Good c o l o r & b o u q u e t S1. a c i d ; s o u n d , c l e a n f l a v o r Good f l a v o r and body; t a r t V. s l . s u l f i d e aroma. P r o b a b l y good E x t r e m e l y a c i d ; neu- t r a l aroma V. l i g h t c o l o r ; neu- t r a l f l a v o r C l e a n , f r u i t y aroma; a c i d Very good c o l o r ; t a r t ; e x c e l l e n t A c i d ; n e u t r a l f l a v o r ; s l . b i t t e r P o o r aroma and f l a v o r ; mus ty ; a c i d F i n e f l a v o r and aroma: good c o l o r C l e a n and t a r t ; sound f l a v o r and aroma F i n e , b u t s l i g h t l y t h i n and a c i d Good aroma, b u t t h i n and a c i d
Well b a l a n c e d ; f r u i t y ; good body * P o o r f l a v o r & aroma; p e r h a p s s u l f i d e Good b a l a n c e ; c l e a n & f r u i t y Good aroma; sl. t a r t & h a r s h
S t r o n g r a i s i n y perfume Flowery a roma; s l . t h i n & h a r s h
PRELIMINARY VINE YARD NOTES
RED WINES % Trellis Pruning Cluster size Cold Fruit Variety Parentage Fi 1 led Weight (lbs.) and Compactness Hardiness Color I
Bacchus (American hybrid)
Blue Eye (Missouri hybrid)
Cabernet Sauvignon (V. vinifera)
Clinton (American hybrid)
Concord (American hybrid)
Foch (See French hybrid, Kuhlmann 188-2)
Isabella (American hybrid)
Lomanto (American hybrid)
Veeport (Canadian hybrid) Wilder x Winchell
Geneva H y b r i d s GR-1 34803 Buffalo x Baco No. 1
Hardy
Hardy Blue l u e I % Small to medium-compact Tender
3% Small-compact Hardy Blue l U e 1 2% Medium-loose to compact Hardy
2% Medium-compact to loose Tender Black
7 Small to medium Hardy Black I 1 Medium-loose Hardy Black
1 Medium-compact Medium hardy Blue
GR-2 34824 Buffalo x Baco No. 1 100 5 Small -loose Medium hardy Blue
GR- 3 3498 1 Buffalo x Baco No. 1 100 3 Medium-compact Tender Blue
Buffalo x Baco No. 1 100 Buffalo x Baco No. 1 100 Buffalo x Baco No. 1 90 Seibel 4643 x Ontario 80
Lomanto x (Ontario x Sultanina) 60
Eumelan x (Fredonia x Black Monukka) 90
S. 6339 x (Chasselas Golden x Ripley) 50
S. 6339 x (Chasselas Golden x Ripley) 70
S.V. 5-276 x Schuyler 7 0
S.V. 5-276 x Schuyler 6 0
Hardy Blue I Medium hardv Blue
2% Small-loose to compact Medium hardy Blue 1% Medium-loose Medium hardy
1% Small-loose Hardy ,Iue Blue I Small-compact
Medium- loose
Hardy
Tender I Blue
2 Medium- compact Medium hardy Blue
2 Large-compact Tender to medium Blue hardy Medlum hardy Blue
ANAL YSD
RED PINES Ge 1 l a r Harves t Alcohol Extrac t T o t a l V i s c o s i t y Tannin O.D. T r i s t i rnu lus Co lo r Variety No. Date B r i x % % A c i d % c . p . mg/lOO 525mp L 8 S a t .
m l .
Bacchus (American 66-233 10/13 19.8 10.4 2.70 1.18 1.26 217.0 3.0 16.8 15.5 43.5 h y b r i d )
Blue Eye 66-243 10/17 13.4 1 2 . 1 2.26 1.25 1.31 105.0 1.4 38.7 12.7 64.3
Cabernet ( V i n i f e r a ) 66-230 10/13 18.4 11.8 2.10 0.90 1.29 110.0 5.1 20.3 15.5 53.0
Cl in ton (American 66-192 10/10 19.2 13.1 3.30 1.47 1.35 129.0 5.5 18.8 16.1 47.9 hybr id )
Concord (American 66-175 10/6 15.6 10.2 2.21 1.06 1.30 64.5 3.7 28.5 12.9 63.0 hybr id )
Foch (See French h y b r i d , Kuhlmann 188-2)
I s a b e l l a (American 66-217 10/13 16.4 11.9 2.20 1.02 1.29 82.5 4.3 25.9 16.7 64.2 h y b r i d )
Lomanto (American 66-220 10/12 16.0 11.3 3.00 1.21 1.28 260.0 21.2 6.0 11.4 14.7 hybr id )
Veeport (Canadian 66-29 9/28 15.2 12.2 1.82 0.78 1.31 124.0 8.1 21.0 13.4 59.6 hybr id )
Geneva H y b r i d s GR-1 34803 66-106 9/30 18.0 11.0 2.46 0.80 1.27 92.5 20.5 7.4 7.9 23.4
*Consis tent ly e x c e l l e n t r e c o r d over a t l e a s t f o u r y e a r s of t e s t i n g
Rat ing B e s c r i p t i on
2 S t r o n g , grapey f l a v o r ; h igh a c i d
2- Weak aroma; a c i d and t h i n
2 Herbaceous and a c i d ; c o a r s e
3 S t r o n g aroma and f l a - vo r ; herbaceous
2- Very s t r o n g l a b r u s c a f l a v o r
2f- S t r o n g l a b r u s c a ; good body
1- I n t e r e s t i n g perfume; deep c o l o r ; a c i d
1- Nice c l a r e t t ype ; c l e a n f lowery aroma
1- Good c o l o r and body; a c i d *
2f Good t a n n i n and c o l o r ; s l . ha r sh
1- F r u i t y and p l e a s a n t ; l i g h t r e d
Acid and a s t r i n g e n t F r u i t y , sound r ed* Aroma poor ; s l . h a r s h , b i t t e r and a c i d Labrusca f l a v o r ; t a r t and a s t r i n g e n t Good body; s l . a c i d and a s t r i n g e n t * Sound wine; s l . a c i d and a s t r i n g e n t * L i g h t c o l o r , f lowery; s l . t h i n T h i n , a c i d and o r d i n a r y
2 L i g h t and t h i n
PRELIMINARY VINEYARD NOTES
RED WINES % Trellis Pruning Cluster size Cold Fruit Variety Parentage Filled Weight (lbs.) and Compactness Hardiness Color
33723 S.. 1000 x Buffalo 100 2% Small-compact Hardy Blue
34791 Buffalo x Baco No. 1 7 0 1 Medium-loose to compact Medium hardy Blue-
Buffalo x Baco No. 1
Eumelan x Baco No. 1 Eumelan x Baco No. 1
Eumelan x Baco No. 1
Eumelan x Baco No. 1
black Tender Blue
Hardy Blue Tender Blue
6 Medium-compact Hardy Blue
8 Small-loose to compact Hardy Blue
35762 Eumelan x Baco No. 1 90 2% Small to medium-loose Medium hardy Blue
37039 Hungarian x (Seneca x Vul~ina) 100 5% Hardy Black Small-compact
39348 S.V. 14-287 x Ives 6 0 1 Small to medium,loose Hardy Blue
39 58 5 Seibel 7053 x Delaware 8 0 1 % Small-compact Hardy Blue
41543 Catawba x V. labrusca 100 3% Small -loose Hardy Blue
41 547 Catawba x V. labrusca 100 3% Small -loose Hardy Blue
44897 Landot 244 x Cabernet Sauvignon 8 0
French H y b r i d s Baco NO. 1 (Baco Noir N)
Bertille-Seyve 2846
Bertille-Seyve 2862
Bertille-Seyve 5563
Bertille-Seyve 6283
Burdin 4650
Castel 19637
2% Small to medium, compact Medium hardy Blue
9 Medium-compact to loose Hardy Blue
3 Medium-loose to compact Hardy Blue
-4 Medium to large-compact Medium hardy Blue
% Medium to large-compact Medium hardy Blue
1 Small-loose Hardy Blue
1% Medium-loose Tender Blue
5 Medium to large-loose Hardy Blue
ANAL YSH
RED WINES Ce l Ear Harves t V a r i e t y No. Date B r i x % % A c i d % c . p . mg/lOO 525 r n ~ L & S a t .
French Hybrids Baco No. 1 (Baco No i r 66-76 9/28 1 9 . 0 1 1 . 5 2 .40 1 . 0 6 1 . 3 1 112 .0 5 . 3 1 9 . 9 1 3 . 4 56.0
N B e r t i l l e - S e y v e 2846 66-57 9/26 1 7 . 9 1 2 . 0 2 . 7 1 1 .07 1 . 3 2 149 .5 1 3 . 3 5 . 4 1 . 5 1 5 . 5
B e r t i l l e - S e y v e 2862 66-224 10/13 1 5 . 2 1 1 . 6 2 . 4 4 1 . 0 2 1 . 3 0 131 .0 4 . 5 20 .6 1 4 . 1 57 .3 (Le Commandant )
B e r t i l l e - S e y v e 5563 66-197 10/11 14 .0 1 2 . 0 2 .26 1 . 0 5 1 . 3 1 110 .0 3 . 4 2 5 . 5 1 4 . 4 6 4 . 4
B e r t i l l e - S e y v e 6283 66-48 9/26 2 0 . 5 1 2 . 2 2.09 0 .78 1 . 3 3 100 .0 5 . 2 1 7 . 4 1 3 . 8 48.7
Burdin 4650 66-193 10/11 1 6 . 8 1 2 . 5 2 . 1 5 0 . 9 8 1 . 3 1 107.0 6 . 2 1 6 . 4 1 2 . 9 51.7
R a t i n g D e s c r i p t ion
2f B e a u t i f u l c o l o r ; aroma l a c k i n g
1 Heavy c o l o r and body
Good body; f l owery ; deep c o l o r Stemmy, green f l a v o r S l . stemmy f l a v o r ; o r d i n a r y Rose' c o l o r ; r o s e p e t a l aroma Clean, v inous aroma and f l a v o r Stemmy aroma; e a r t h y f l a v o r Flowery aroma; a l i t t l e t h i n and a c i d Flowery; g rapey , medium c o l o r American aroma; V. s l . s u l f i d e Clean, s t r o n g l a b r u s c a f l a v o r S t r o n g c o l o r ; l a b r u s c a f l a v o r Thin and a c i d ; s l . stemmy
2f Sound wine; p l e a s a n t a s t r i n g e n c y
1 F ine body and c o l o r ; f l a v o r and aroma sound
2 Deep c o l o r ; on ly f a i r aroma
2f Perfumy r e d ; unusual f r u i t y f l a v o r
2 Herbaceous aroma; a s - t r i n g e n t
1 Well ba l anced , p l e a s a n t wine; deep c o l o r *
1- Good c o l o r and body; s l . herbaceous
* C o n s i s t e n t l y e x c e l l e n t r eco rd over a t l e a s t f o u r y e a r s o f t e s t i n g
PRELIMINARY VINEYARD NOTES
% Trellis Pruning Parentage Fi 1 led Weight (lbs.)
RED WINES Variety
Cluster size Cold Fruit and Compactness Hardiness Color
Couderc 2 80 1% Large-loose Medium hardy Blue
Couderc 3 Couderc 17
4% Large-compact Hardy Blue 1 % Medium-loose Medium hardy Blue
2 Medium- compact Hardy to medium Blue
% Medium to large-compact Medium hardy Blue
% Small medium-loose Hardy Blue
Galibert Coulondre 115-24
Galibert Coulondre 129-1
Humbert 3
Joannes Seyve 11-369 Joannes Seyve 13-756
Medium to large Tender Blue Medium- compac t Tender Blue
Joannes Seyve 26-205 (Chambourcin N) Large-loose to compact Tender Blue
Ten. to med. hardy Blue Medium hardy Blue
Joannes Seyve 26-649 Kuhlmann 149-3 (Lucie K)
Kuhlmann 188-2 (Marechal Foch) Small-compact Hardy Blue
Small to medium-compact Medium hardy Blue Kuhlmann 191-1 (Pinard)
Kuhlmann 296-1 (Neron) Small-compact Medium hardy Blue
Landot 2832 (Oeillade de Conzieu) Medium-loose Tender Blue
Landot 4511 Young vines Small to medium-loose to Hardy? Blue compact
Medium-loose Tender Blue Ravat 262
Seibel A Seibel 2 Seibel 14
Medium hardy Blue Hardy Blue Hardy Blue
Tender Blue Medium hardy Blue Medium hardy Blue
Seibel 4643 Seibel 5163 Seibel 5437
Medium to large-compact Hardy Blue Seibel 5455
RED WINES C e l l a r Barves t Alcohol E x t r a c t T o t a l V i s c o s i t y Tannin Var i e ty No. Date B r i x % % Acid % c . p . m g / l O O
ml.
T r i s t i m u l u s Color 1. 8 Sat . Rat i ng D e s c r i p t i o n
Couderc 2 66-219 10/13 1 2 . 0 1 2 . 5 2 .14 1 . 0 9 1 . 3 1 8 0 . 0 Clean, n e u t r a l f l a v o r ; a c i d Herbaceous aroma F r u i t y and p l e a s a n t , but t h i n
Couderc 3 66-163 10/5 1 5 . 9 1 2 . 4 2 . 2 2 1 . 0 8 1 . 3 3 125 .0 Couderc 17 66-227 10/13 1 5 . 4 1 2 . 2 1 . 8 4 0 .82 1 . 3 1 4 9 . 0
G a l i b e r t Coulondre 66-194 10/11 1 9 . 9 12 .0 2.40 1 . 0 0 1 . 2 9 151.0 115-24
G a l i b e r t Coulondre 66-53 9/26 1 9 . 0 1 1 . 8 2 .12 0 . 8 4 1 . 3 0 104 .0 129-1
Humbert 3 66-170 10/4 1 4 . 7 12 .0 1 . 9 6 0 .68 1 . 3 1 154 .0
A s t r i n g e n t ; s l . o f f aroma T a r t , c l e a n f l a v o r ; s l . f r u i t y Well ba l anced ; good c o l o r and f l a v o r Thin and s l . b i t t e r E x c e l l e n t body, c o l o r , and aroma*
Joannes Seyve 11-369 66-188 10/12 1 5 . 4 12 .5 2 .12 1 . 0 9 1 . 3 2 8 5 . 0 Joannes Seyve 13-756 66-114 9/29 1 9 . 0 1 1 . 9 2 . 5 1 0 .97 1 . 3 1 216.0
Joannes Seyve 26-205 66-200 (Chambourcin N)
Joannes Seyve 26-649 66-231 Kuhlmann 149-3 66-30
(Lucie K ) Kuhlmann 188-2 66-70
(Marechal Foch) Kuhlmann 191-1 66-23
( P i n a r d ) Kuhlmann 296-1 66-31
(Neron) Landot 2832 66-232
( O e i l l a d e de Conzieu) Landot 4511 66- 168
S1. a c i d and a s t r i n g e n t ; s l . stemmy Flowery aroma; s l . b i t t e r S l . herbaceous; good ba l ance and f l a v o r F ine aroma, c o l o r , and body * Harsh; e a r t h y and herba- ceous S1. green and t h i n ro sd ; a c i d F r u i t y ; s l . h a r s h and a s t r i n g e n t Acid; ha r sh ; s l . he rba - ceous S1. t h i n and a c i d ; aroma and f l a v o r good Acid , bu t sound Thin and a c i d ; a s t r i n g e n t
Ravat 262 66-60 9/27 1 7 . 0 1 2 . 3 2 .10 0 . 9 4 1 . 3 3 7 8 . 0
S e i b e l A 66-64 9/27 1 8 . 0 1 1 . 7 2 . 2 4 0 . 8 8 1 . 3 1 155 .5 S e i b e l 2 66-247 10/14 1 7 . 4 11 .6 2 . 2 9 0 . 9 9 1 . 3 2 118 .0 S e i b e l 14 66-189 10/11 1 6 . 4 1 2 . 1 2 .26 0 . 9 8 1 . 2 9 5 2 . 0 Flowery aroma; s l . t h i n ;
l i g h t c o l o r Thin and a c i d ; l i g h t co lo r S1 . Cabernet aroma; a c i d S t rong t e i n t u r i e r ; h igh a c i d ; good body; a s t r i n - g e n t N e u t r a l aroma, sound f l a v o r
S e i b e l 464,3 66-190 10/11 14 .0 1 2 . 1 2 . 1 4 1 . 0 9 1 . 2 8 9 5 . 0 S e i b e l 5163 66-116 9/29 1 7 . 2 11 .8 2 .20 1 . 0 0 1 . 3 2 103 .0 S e i b e l 54,37 66-108 10/3 18 .8 1 1 . 7 2 . 8 4 1 . 1 8 1 . 3 1 245.0
S e i b e l 5455 66-191 10/11 1 8 . 0 1 2 . 0 2 .26 1 . 0 4 1 . 2 9 8 7 . 0
*Cons i s t en t ly e x c e l l e n t r e c o r d over a t l e a s t f o u r y e a r s o f t e s t i n g
PRELIMINARY VINEYARD NOTES
% T r e l l i s P r u n i n g C l u s t e r s i z e Cold F r u i t P a r e n t a g e F i l l e d Weight (16s . ) and Compactness Hard ines s Co lo r
RED WINES V a r i e t y
S e i b e l 5898 Hardy Blue
Medium t o large-compact S e i b e l 6905
S e i b e l 7052
S e i b e l 7157
Hardy Blue
Tender Blue Small-compact
Small t o medium-compact Tender Blue
Medium hardy Blue Large- long- compact S e i b e l 7162
S e i b e l 7349 Hardy Blue
S e i b e l 8355 Medium hardy Blue
Medium hardy Blue S e i b e l 8357
S e i b e l 8365 S e i b e l 8718
)/4 Young v i n e s
Hardy? Blue Hardy? Blue
S e i b e l 8916 Medium t o large-contpact Medium hardy Blue
Hardy Blue S e i b e l 9549 Small t o medium-loose
S e i b e l 10146 S e i b e l 10878 (Che lo i s N )
Medium-loose Small t o medium-compact
Medium hardy Blue Hardy Blue
S e i b e l 12393 ( S e i b e l Nero) Hardy Blue
S e i b e l 13666 S e i b e l 13669
Medium- compact Medium-compact
Med. hardy-hardy? Blue Tender Blue
S e i b e l 13694
S e i b e l 14117
Medium-compact
Medium t o large-compact
Medium hardy Blue
Medium hardy Blue
S e i b e l 14164
S e i be1 14,189
S e i b e l 14514
Large-compact
Medium t o large-compact
Hardy Blue
Hardy Blue
Hardy Blue
ANALYSES
RED WINFS Cel Ear Harves t r%lcohol E x t r a c t T o t a l V i s c o s i t y Tannin O.D. T r i s t i m n l n s Co lo r V a r i e t y No. Date B r i r % % A c i d % c . p . mg/lOO 5 2 5 ~ L 63 S a t .
ml.
S e i b e l 5898
S e i b e l 6905
S e i b e l 7052
S e i b e l 7157
S e i b e l 7162
S e i b e l 7349
S e i b e l 8355
S e i b e l 8357
S e i b e l 8365 S e i b e l 8718
S e i b e l 8916
S e i b e l 9549
S e i b e l 10146 S e i b e l 10878
(Che lo i s N) S e i b e l 12393
( S e i b e l Nero) S e i b e l 13666 S e i b e l 13669
S e i b e l 13694
S e i b e l 14117
S e i b e l 14164
S e i b e l 14189
S e i b e l 14514
* C o n s i s t e n t l y e x c e l l e n t r e c o r d over a t l e a s t f o u r y e a r s o f t e s t i n g
R a t i n g D e s c r i p t i o n
2f L i g h t ; p l e a s a n t and f r u i t y
2f Acid; p l e a s a n t f r u i t i - n e s s
2f F r u i t y , distinctive a r o - ma; dark c o l o r
1- Rose'; s l . t h i n and b i t - t e r
1- F r u i t y , c l e a n f l a v o r ; good body
2f Deep c o l o r ; f l a t aroma; a c i d
1 E x c e l l e n t t e i n t u r i e r : ex- treme a c i d , t a n n i n *
1 E x c e l l e n t t e i n t u r i e r ; r e - sembles S . 8355
2 Harsh; t h i n and a c i d 2 S1. h a r s h , b i t t e r and
herbaceous 2- High a c i d ; g r a s s y aroma
1 F ine f l a v o r , c l e a n ; good body *
2f S1. t h i n ; n e u t r a l 2f S1, stemminess; b i t t e r
2 Thin and a c i d ; neu- t r a l aroma
2f F r u i t y aroma; s l . ha r sh 2f L i g h t and f lowery; s l .
t h i n 2f Clean f r u i t y f l a v o r ;
s l . t h i n 2f Acid; s l . h a r s h ; f r u i t y
aroma 2f S1. f r u i t y ; s l . t h i n
and a c i d 2 Poor aroma; pe rhaps
t r a c e o f s u l f i d e 2 T e i n t u r i e r . Ha r sh ,
herbaceous
PRELIMINARY VINEYARD NOTES % Trellis Pruning Cluster size Cold Fruit
Parentage Fi 1 led Weight (lbs.) and Compactness Hardiness Color RED WINES
Variety
Seibel 15063 Seyve Villard 3-160
Large-compact Tender Blue Medium-long-compact Medium hardy to Blue
tender Large-compact Tender Blue Seyve Villard 12-391
Seyve Villard 12-417 Seyve Villard 18-307
Medium-loose to compact Medium hardy Blue Medium-loose Medium hardy Blue
Seyve Villard 18-315 (Villard noir N ) Medium-loose to compact Hardy Blue
Seyve Villard 19-253 Large-compact Tender Blue
Medium-loose to compact Hardy Blue Seyve Villard 23-18
Seyve Villard 23-657 (Varousset N ) Medium to large-compact Medium to tender Blue
Canadian Hybrids Vineland 49431 (Vintage) (Lomanto x Seneca) x S. 10878 Vineland 50151 Seibel 5455' x S. 14664 Vineland 52081 Alden x S. 14514
Small to medium-compact Hardy Blue Medium to large-compact Hardy Blue Medium to large-loose Medium hardy Blue
Vineland 52151 Vineland 53033
S. 8357 x Ruby Alden x S. 9110
Small to medium-compact Hardy Blue Medium to large-loose Hardy Blue
Vineland 53091 Dunstan 9 x V. 37022 Medium to large-loose Hardy Blue
RED W 1 N B C e l l a r Harves t Alcohol E x t r a c t T o t a l V i s c o s i t y Tannin O.D. T r i s t i w u l u s Color Var i e ty No. Date Briar % % A c i d % c . p . mg/400 5 2 . 5 ~ ~ ~ L 8 S a t . Rat i ng D e s c r i p t i o n
me.
S e i b e l 15063 66-130 10/4 1 7 . 4 1 1 . 5 1 . 8 6 1 . 0 0 1 . 2 9 38 .0 2 . 1 3 7 . 2 1 3 . 6 58 .8 1- P l e a s a n t f r u i t y f l a v o r Seyve V i l l a r d 3-160 66-49 9/26 21.6 1 1 . 3 2 .32 0 .78 1 . 3 2 1 3 8 . 0 6 . 8 2 1 . 2 13. 3 5 8 . 4 2 Lacks c h a r a c t e r ; s l .
o f f aroma
I Seyve V i l l a r d 12-391 66-218 10/12 1 5 . 0 12.7 2 .09 1 .16 1 . 3 2 69.0 2 . 2 36.0 1 2 . 9 7 4 . 5 1- Clean and f r u i t y ; s h a r p
a c i d i t y Seyve V i l l a r d 12-417 66-195 10/11 1 6 . 6 1 2 . 3 2.20 0 . 8 9 1 . 2 8 119 0 3 . 7 26 .2 1 5 . 3 63.6 2f S1. g reen and ha r sh Seyve V i l l a r d 18-307 66-56 9/26 1 9 . 8 10 .8 2 .20 0 . 7 8 1 . 2 4 1 4 7 0 4 . 4 7 . 6 6 . 5 23 .8 1 Good body and t a n n i n ;
I c l e a n f l a v o r *
Seyve V i l l a r d 18-315 66-223 10/13 1 8 . 0 1 1 . 2 2.30 1 .06 1 . 2 8 104 0 5 . 3 1 7 . 7 1 3 . 2 5 3 . 3 2f F r u i t y , sound wine ( V i l l a r d n o i r N ) ---
Scyve V i l l a r d 19-253 66-52 9/26 19 .6 1 2 . 4 2 .36 0 . 8 5 1 . 3 3 106 .0 2 . 3 1 6 . 9 1 2 . 3 5 0 . 4 2 Some herbaceous aroma;
I S ~ y v e V i l l a r d 23-18 66-196 10/11 1 3 . 5 -
hciyve V i l l a r d 23-657 66-226 10/!2 1 7 . 4 (Varousse t N )
Canadian H y b r i d s Virieland 49431 66-165 10/6 1 6 . 2
Vineland 53091 66-244 10/14 1 6 . 0
musty 2f Sound r e d ; t a r t and a s -
t r i n g e n t 2 f F r u i t y ; medium body; ac -
c e p t a b l e
1- Clean aroma; a s t r i n g e n t 2 F r u i t y , bu t o r d i n a r y 2 Unusual f r u i t i n e s s ; s l .
b i t t e r and a c i d 2 Th in ; a c i d ; and o r d i n a r y 2f L i g h t c o l o r ; f lowery a -
roma; s l . t h i n 2- Thin and a c i d ; stemmy
aroma
I *Cons i s t en t ly e x c e l l e n t r eco rd over a t l e a s t f o u r y e a r s of t e s t i n g
PRELIMINARY VINEYARD NOTES MUSCAT WINES % Trellis Pruning Cluster size Cold Fruit
Variety Parentage Filled Weight (lbs.) and Compactness Hardiness Color
White Muscats Canada Muscat (Geneva hybrid) Muscat Hamburg x Hubbard 3 Medium-loose Hardy White
Couderc 299-35 (Muscat de Moulin) 60 1 % Medium-loose Medium hardy Bhi te
Seyve Villard 14-287 60 1% Medium-loose Medium hardy White
25308 (Geneva hybrid) (N.Y. 10774 x Muscat Hamburg) x Ontario 70 1 Medium-loose Hardy White
35779 (Geneva hybrid) Muscat of Alexandria x Winchell 50 % Medium-to large-loose Medium hardy White
35789 (Geneva hybrid) Muscat of Alexandria x Winchell 70 43078 (Geneva hybrid) Canada Muscat x (N.Y. 10782 x M. Hamburg) 75 43096 (Geneva hybrid) Canada Muscat x (N.Y. 10782 x M. Hamburg) 70
1 Medium-loose Tender White 2 Medium loose to compact Hardy White 1% Medium-compact Hardy White
Red Muscats New York Muscat (Geneva hybrid) Muscat Hamburg x Ontario 90 3 Medium-loose Hardy Red
14,528 (Geneva hybrid) Muscat Hamburg x Hubbard 100 4 Large-loose Hardy Red to blue
14819 (Geneva hybrid) N.Y. 10782 x Muscat Hamburg 50 % Medium to large-,loose Medium hardy Red to blue
MA% Y S B QUALIW
MUSCAT WINES C e l l a r Harvest Alcohol Ex t rac t To ta l Viscosi ty Tannin O.D. Tris t imulus Color Variety No. Bate B r i z % % A c i d % c .p . rng/100 5 2 5 ~ L @ S a t . Rat ing Descr ip t ion
m l .
White Muscats Canada Muscat (Geneva 66-257 10/23 16.8 16 .5 10.89 0.94 2.17 35.0 97.2 94.7 16.0 2 Rais in f l a v o r
hybr id ) Couderc 299-35 66-62 9/27 18 .2 12.0 2.05 1 .04 1 . 3 1 19.6 99.2 104.5 5 .6 2; Perfumy muscat; very
(Musdat de Moulin) flowery; a c i d
Seyve Vi l l a rd 14-287 66-47 9/27 21.8 14 .7 12.44 0.80 2.26 36.0 98.0 94 .9 8 . 2 1- P leasan t and d e l i c a t e ; not s t r o n g muscat
25308 (Geneva hybr id ) 66-204 10/13 21.0 21.4 11.96 0 .48 2.50 31.5 98.6 78.0 6 .8 2- Stemmy labrusca ; weak muscat
35779 (Geneva hybr id ) 66-209 10/12 16 .0 12.6 1 .88 1 . 0 4 1 . 3 3 30.6 98 .9 104.3 4 .8 1- F r u i t y aroma; s l . harsh and b i t t e r
35789 (Geneva hybr id ) 66-208 10/12 17.8 12.0 2.05 1 .08 1 . 2 9 26.8 99.2 105.0 4 . 2 1 Good muscat; f i n e wine* 4.3078 (Geneva hybr id ) 66-236 10/14 20.5 16.6 10.40 0.90 2.08 34.0 9 8 . 4 86 .0 4 . 4 2- Herbaceous; weak muscat 4.3096 (Geneva h y b r i d ) 66-238 10/14 20.2 14.4 9.90 0.88 1 . 5 8 33.0 99.4 88.6 4 . 0 1- Del ica te muscat; ac id
Red Muscats New York Muscat 66-58 9/27 1 7 . 3 17.4 10.90 0.56 2.13 212.0 1.1 54.0 12 .3 52.9 1- Flowery muscat*
(Geneva hybrid) 14,528 (Geneva h y b r i d ) 66-221 10/13 15 .0 13 .3 12.78 0.89 2.85 144.0 1 . 6 35.4 7 .6 6 6 . 1 1- P leas ing , but weak,
muscat aroma 14819 (Geneva hybr id ) 66-225 10/13 1 8 . 4 16.5 10.80 0.86 2.23 186.5 1 . 3 33 .3 16 .2 63.6 2f Medium muscat, but
harsh
I *Consis tent ly e x c e l l e n t record over a t l e a s t four y e a r s of t e s t i n g
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