Emerging Cold Hardy Wine Grape Cultivars

Mark Hart, Mt. Ashwabay Vineyard, Washburn, WI

Tom Plocher, Hugo, MN www.petitepearlplus.com

13 January, 2015

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Agenda

• Who are Mark and Tom? • The process of breeding grapes

5 minutes for questions

• Emerging varieties for red wine • Emerging varieties for white wine

15 minutes for questions

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Who are we?

Duluth

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Grape breeding process

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Grape breeding process Step 1. Emasculate inflorescence on seed parent

“cap”

Anther Pistil

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Grape breeding process Step 1. Emasculate inflorescence on seed parent

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Grape breeding process Step 1. Select pollen

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Grape breeding process

Step 2. Pollinate and bag

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Grape breeding process Step 3. Grow out berries and harvest seed

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Grape breeding process Step 4. Apply pre-stratification treatments and stratify seed

48 hours in water 24 hours in Hydrogen Peroxide 24 hours in Gibberellin 30-60 days in cold moist storage

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Grape breeding process Step 5. Germinate seed

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Grape breeding process Step 6. Plant seed and grow out seedlings

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Grape breeding process Step 7. Plant out seedlings in the field

Copyright, Plocher Vines, 2014 13 1/21/14

Grape breeding process Step 8. Evaluate and select elite seedlings

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Grape breeding process Step 9. Propagate elite seedlings for second test

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Grape Breeding ???

Grape Breeding Google Group https://groups.google.com/forum/?hl=en&fromgroups#!forum/grapebreeders

Cornell Grape Breeding Pages http://www.hort.cornell.edu/reisch/grapegenetics/breeding/crossing1.html

Emerging red wine varieties

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Petite Pearl TP 2-1-17 TP 1-1-34 St. Croix Sabrevois

Petite Pearl (TP 2-1-24) Berry 2g; cluster 85-140g (Ave 96g) Thick skins; good mildew resistance Good winter hardiness over many years; good choice for all of Zone 4. Late budbreak in spring; secondary buds are nearly as productive as the primaries Neat moderate growth habit, few laterals, low maintenance on high cordon Ripens fruit over a range of heat from 1200-1350 C degree days and 160 days growing season Certified virus free at FPS MN 1094 x E.S. 4-7-26

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Petite Pearl (TP 2-1-24) Very good harvest parameters: 24 Brix, pH = 3.45, TA = 0.7 Abundant soft tannins. Wine:

Garnet red; Complex, with typical hints of clove, star anise, celery seed, and wild mushrooms; Good tannin structure, fullness in the mouth and finish; Excellent balance of acid, tannin and alcohol.

Outstanding blending component to add color, body, tannins, and softness to lighter more acidic wines.

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T.P. 2-1-17 Berry 2.5 g; cluster 100-250 g (ave. 129g) Very early wood ripening and great winter hardiness; the most rugged vine from my work; tested into Zone 3b Rather late bud break in spring Neat growth habit, moderate vigor on top wire cordon Good disease resistance and little rot or splitting Ripens 7-14 days earlier than Petite Pearl Will be named this year; Available in 2016

MN 1094 x E.S. 4-7-26

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T.P. 2-1-17

At harvest: 22-23 brix, pH = 3.4-3.8, TA < 0.8% Juice is less dark than Petite Pearl and less tannin in skins, but it is fruitier Wine:

As a Rose Very fruity (raspberry) rose with 24 hours cold soak; Saignee rose with tropical fruit notes;

As a Dry Red Soft and fruity with complex aromas of temperate climate fruits

All styles have had good balance between acid, tannin, and alcohol

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T.P. 1-1-34 Berry 2g, black; Cluster 120-200 g Some injury in the worst winters at Hugo, MN; best in U.S. Hardiness Zone 4b or 5 Leaves have some resistance to fall frost, allowing fruit to hang and ripen late into fall. Late budbreak in spring. Ripens rather late, slightly after Frontenac, 10 days after Petite Pearl, in early October here in Hugo, MN Will be named this year; Available in 2016

Troubador x E.S. 5-4-16

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T.P. 1-1-34 At harvest: 22-24 brix; pH = 3.25-3.3.5; TA < 1% Lots of polyphenols in skins; good portion of them as tannin As a red wine

Deeply colored; abundant soft tannins in the middle mouth and finish; Good balance between acid, tannin, and alcoho;l Aroma is complex, dark chocolate flavors over raspberry

As a rose Garnet color, cherry aroma and lots of body; lush vinifera-like fruit, good balance and finish.

Wine quality rated above Petite Pearl

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St. Croix Berry 1.8g, dark blue-black; Cluster 75-120 g

Ripens midseason to low brix, 16-20. Needs >2000 GDD to fully ripen.

Usually hardy in Zone 4, but some variability observed.

Generally very good disease tolerance. Some susceptibility to downy mildew.

ES 283 x ES 193

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St. Croix At harvest: can reach 21 brix, 19-20 typical; fully ripe flavors can be too strong. Acidity moderate.

As a red wine: Wine characterized by black cherry, blackcurrant and plum flavors. Wine with much skin contact has a special flavor (licorice, tobacco & meat). Low tannins; usually gets oak treatment in this style MLF reduces acidity.

As a rose: Usually harvested at about 16 brix for this purpose. Heavier flavors have not developed at this stage, strawberry, and lighter cherry. Essentially no tannins at this stage

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Sabrevois Berry 1.8g, blue-black; Cluster 60-120 g

Ripens midseason to low brix, 15-20. Needs >1950 GDD to fully ripen.

A sister of St. Croix, many similarities

Hardy in Zone 4.

Generally very good disease tolerance. Some susceptibility to anthracnose. Easy to keep clean.

x

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Sabrevois At harvest: can reach 21 brix, 19-20 typical. Acidity moderate.

As a red wine: Similar to St. Croix, but with slightly higher acidity. Wine characterized by black cherry, blackberry and plum flavors. Wine with much skin contact gets flavors of bacon/meat or unripe tomatoes. Carbonic maceration used to avoid unwanted flavor extraction and emphasize fruit. Low tannins.

As a rose: Usually harvested at about 15-16 brix for this purpose. Strawberry flavor, but not complex.

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Emerging white wine varieties

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Louise Swenson Prairie Star Lacrosse Brianna Adalmiina

Louise Swenson Berry 2.3g, light green-yellow; Cluster 60-110 g

Ripens midseason to low brix, 18-20. Needs >1950 GDD to fully ripen.

Normally hardy in zone 4, variable in zone 3.

Generally very good disease tolerance. Some susceptibility to anthracnose and black rot. Easy to keep clean. Do not use sulfur.

Low vigor on mineral soils. Warrants closer spacing and longer establishment.

Grower reports from NE have been better than in Midwest. ES 2-3-17 x Kay Gray

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Louise Swenson At harvest: 18-19 brix typical. Acidity low to moderate.

Wine: Balanced sugar/acid. Fairly neutral, but has honey tones and a delicate floral aroma. Usually a mineral taste. Can have a citrus (grapefruit) component. Body is light. Can make a varietal or use in blending with other grapes to reduce acidity without a significant change to flavors. Some tendency to oxidize, watch treatments.

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Prairie Star Berry 2.2-2.5g, light yellow-green to golden yellow; Cluster 90-130g, when fully filled.

Ripens midseason to low brix, 19-22. Needs >2100 GDD to fully ripen.

Normally hardy in zone 4.

Generally very good disease tolerance. Some susceptibility to powdery mildew.

Shoots susceptible to wind breakage near bloom

Fruit set can be quite poor in some years at some sites. ES 114 x Seyval Blanc

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Sasha Bortonov

Prairie Star At harvest: 19-20 brix typical. Acidity is moderate.

Wine: Good sugar/acid balance, but some acid management often needed. Neutral, but with good body. Best varietals have been when given a malolactic to add buttery diacetyl, and some oak/barrel time. Makes a very good blending component.

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Lacrosse Berry 2.2g, medium to light green; Cluster 110-140g.

Ripens late-midseason to medium brix, 20-22. Needs >2250 GDD to fully ripen.

Not hardy in zone 4, needs zone 5.

Less disease tolerance than some of the other hybrids. Black rot is worst problem.

Good growth and yield from secondary buds. Breaks bud fairly late.

Upright growth habit.

Sister to St. Pepin. ES 114 x Seyval Blanc

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Sasha Bortonov

Lacrosse At harvest: 19-20 brix typical. Acidity is moderate (1.2%).

Wine: Good sugar/acid balance, but some acid management often needed. Lightly fruity and aromatic, faint muscat. Fairly versatile. Fruity wines are cool fermented and usually semi-dry. Can given a malolactic fermentation to increase body, and some oak/barrel time. Also makes a good blending component.

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Brianna (E.S. 7-4-76) Med-large berry; ave cluster = 115g Good winter hardiness south of the Twin Cities, Zones 4b and milder; productive on secondaries Moderate susceptibility to Black Rot and botrytis; slight to Downy and Powdery Vigorous and semi-procumbent growth; easy to manage Ripens mid-late August in Ames, Iowa; early Sept. in Twin Cities area Widely grown for white wine in Iowa and Nebraska 1/13/15 Northern Grapes Project Webinar Series

Kay Gray x E.S. 2-12-13

Brianna

Recommended harvest parameters: 17.5-19.5 Brix; pH 3.25 - 3.45; T.A. 0.9-1.1% In this range, dominant flavor is pineapple; produces an excellent aromatic semi-dry white wine Flavor changes quickly from pineapple to a mix of grapefruit, apricot, tropical fruit and a hint of labrusca; juice is flat and “loses it's brightness”. Berries high in pectin and benefit from enzyme addition at crush for better juice yield

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Adalmiina (ES 6-16-30) Berry 2.2g, greenish yellow to light golden; Cluster 85-120g. .

Ripens early to medium brix, 18-21. Needs >1800 GDD to fully ripen.

Mostly hardy in zone 4, but some damage.

Breaks bud late in the spring, good frost avoidance.

Young shoots are quite sensitive to wind damage. Need supportive trellis – VSP.

Some powdery mildew. Prone to splitting.

ES 2-3-17 x ES 35

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Adalmiina (ES 6-16-30) At harvest: Ripens to a fairly low brix, 19-20, low acidity (<1%)

Pulpy texture requires pectinase

As a wine: Wine is light & delicate, Light pineapple; mineral character, with some fragrance.

Can acquire a light labrusca flavor when over-ripe.

Sometimes off aromas in young wines, make sure N is adequate and don’t bottle too early.

Berries are rather pulpy; enzymes at crush will increase juice yield

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Other varieties to consider Whites St. Pepin Edelweiss Petite Amie Osceola Muscat (ES 8-2-43) L’acadie Blanc

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Reds DM 8521 Baltica – Hasanski Sladkii

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Questions ???

Identification Guide of Grapevines Grown in a Cold Climate http://guideampelo.info/en

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November 11-14, 2015 www.VitiNord2015.org