Petite Pearl Culture and WinetastingPetite Pearl Wine Styles Discovering how it adapts to different...
Transcript of Petite Pearl Culture and WinetastingPetite Pearl Wine Styles Discovering how it adapts to different...
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Petite Pearl Culture and Winetasting
Tom Plocher, Plocher Vines
Hugo, Minnesota
www.petitepearlplus.com
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Petite Pearl
MN
1019
Manitoba
Riparia 64
Landot 244
MN1094
MN
1016
E.S. 4-7-26
Carmine
Seyve-Villard
12-375
Mandan
Wilder
Landot
4511
N. Dakota
riparia
E.S.
283
MN 78
Swenson
Red
E.S.
2-12-27
E.S.
193
E.S.
5-14
St.
Croix
Seyve-Villard
12-375
E.S.80
Seibel1000
MN 78
E.S. 593
Open
MN 78
Seneca
Beta
Kendaia
Witt
riparia
Concord
Seibel11800
MN 78
vinifera
labrusca
labrusca
vinifera
Lignan blanc
Ontario
Olmo, UC-Davis, 1946
Hansen, SDSU, 1935
French Hybridizers, 1875-1935
Vitis species
Elmer Swenson, 1950-2004
Old American hybrids, 1800’s
Hemstad, UM
Rogers, 1858
NYSES, Geneva, 1906-39
Cabernet Sauvignon x Carignan
Grenache
Louis Suelter, MN, 1880
Geneology of Petite Pearl
3/2/2017
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Petite Pearl Fruit Characteristics Berry 2g; cluster 85-140g (Ave 96g), up to 180g on Red River Valley black clay
Rather tough skins; good resistance to mildew and splitting; no reports of botrytis in the Upper Midwest
Best quality at 4 tons/acre
Ripens fruit over a range of heat from 2200-2600 degree Days F and 155-160 days growing season
MN 1094 x E.S. 4-7-26
3/2/2017 Petitepearlplus.com Introduced in 2009
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Vine Characteristics
Neat moderate growth habit, few laterals, drooping shoots
Low maintenance and good fruit exposure on high cordon
Good disease resistance with a normal spray program (2 prebloom-2 postbloom)
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Vine Characteristics
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Winter Hardiness
Good hardiness during transition seasons:
-November, 2014- Cool growing season followed by sudden below zero cold in mid and late November. -12F in Hugo
-November-December, 2016- Record warm November; sudden cold in Mid-December. -22F on 17 Dec. in Hugo
-March 2012- Record warm temperatures from 10-24 March followed by cold in April
Pretty good mid-winter hardiness over the years, except for the Polar Vortex in 2014
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Late spring freezes- May 14, 2016
1 8 15 22 29 6 13
Tem
pe
ratu
re (
F)
0
10
2
0
30
4
0
50
60
7
0
80
90
10
0
April May
-1 C
1
0 C
2
5 C
3/2/2017
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The day after…
3/2/2017
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Typical Petite Pearl Harvest Characteristics
Hot summers-Twin Cities and south 22-24 Brix, pH= 3.45, TA= 8 Cooler climates 21-22 Brix, pH= 3.28-3.38, TA= 9-10
High ratio (3:1) of tartaric to malic acid
Soft tannins that are extractable during fermentation.
Thick jammy must
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Petite Pearl Wine Styles Discovering how it adapts to different climates with different ripening conditions
A range of wine styles:
Fruity dry reds produced with shorter maceration times or with carbonic maceration
Elemental style dry reds using long maceration; less fruit, but star anise, clove, celery seed, mushrooms
Rose’ wines with great color, fruit and body
All have good balance between acidity, alcohol, and tannin
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2016 Petite Pearl Rose’, Lincoln Peak Winery, Middlebury, VT
Harvested 9/18/2016 22 Brix, 3.29 pH, 7.8 TA
Hour and a half skin contact in press Fairly hard press cycle
Cool fermented with 71B yeast Yeast nutrient Back sweetened to 0.5% RS Degassed
Bottled 12/1/2016 – not fully cold stable Wine – 12.2% Alc, 3.35 pH, 6.9 TA
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2016 Petite Pearl Parallel 44 Vineyard, Kewaunee, WI
02-01-17 Oak staves (“45 degrees Rhone” French oak favors mouthfeel, structure and spice over toast ) Added fine lees - 20 gallons (Louise Swenson) Current chemistry pH 3.49 T.A. 8.5
Harvest 10-10-16 pH 3.27 Brix 21.0 T.A. 9.0 Innoculated 10-01-16 ICV D80 Next day Malo VP41 Punched down 3X a day Pressed 10-05-16 at Brix=5
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2013 Petite Pearl Parallel 44 Vineyard, Kewaunee, WI
01-30-14 oak staves for about 6 weeks (“46 degrees Burgundy” French oak favors toast over mouthfeel) Bottled 8-25-14 Bottle Chemistry pH 3.36 T.A. 8.3 R.S. 1.0%
Harvest 10-10-2013 Brix 21.1; pH 3.36; T.A. 10.5 10-12-13 Inoculated with Assmanhausen (AMH) Next day Malo MBR31 Punched down 3X a day 10-16-13 Pressed at Brix .5 11-26-13 added 25% Marquette
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2013 Petite Pearl, Bear Creek Winery, Fargo, ND
Harvest 9 October 22 Brix pH= 3.28 TA = 9.5 Crushed, sulfited and 48 hours cold soak Inoculated D254 yeast and, 24 hrs later, VP41 malo 18 days maceration at 80-85F; gentle pressing 12 months in Hungarian oak Not filtered Bottle chemistry Alcohol= 12.5%; pH= 3.61, TA= 7.7
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Thanks!!
Steve Johnson, Parallel 44 Winery
Chris Granstrom, Lincoln Peak Winery
Rod Ballinger, Bear Creek Winery