1966 Vineyard and Cellar Notes OCR.pdf - Cornell University

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 measurements 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



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


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- 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



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


WHI W WINES Variety

% Trellis Pruning Cluster Size Cold Fruit Filled Weight (lbs.) and Compactness Hardiness Color Parentage

Galibert Coulondre 120-53




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


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



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



Large-loose to compact


Medium-compac t

Medium hardy White

Tender to medium 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- 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


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



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


% 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



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 herbaceous 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


% 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

1966 Vineyard and Cellar Notes OCR.pdf - Cornell University

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