Sauvignon gris

 Origin - France

This cultivar is a grey mutation of Sauvignon blanc

Imported from ENTAV, France in 2013.

First grafted in 2016 in Stellenbosch.

Plantings in 2024:

Foundation Blocks – 419

Mother Blocks - 2021

Description

The description matches that of Sauvignon blanc, except the skin color of ripe berries, which in this case, is usually grey or sometimes pink.

Phenology

Time of bud burst: 3 days after Sauvignon blanc

Time of maturity: early mid season, same as Sauvignon blanc.

Production

Sauvignon gris is less productive than Sauvignon blanc.

Susceptibility to diseases and pests

The susceptibility of this cultivar is very similar to Sauvignon blanc.

Clone

GX 917 – average production, wine are full bodied and aromatic

Type of wine/Flavours

Sauvignon Gris typically has a more subdued aromatic profile compared to Sauvignon Blanc. It features notes of white peach, elderflower, nectarine, and lavender, with succulent passionfruit and quince flavors in the mid-palate.

Texture: Wines made from Sauvignon Gris often exhibit a silky texture with a slight waxiness, contributing to a richer mouthfeel. This varietal has high sugar content and good acidity, creating a balance between sweetness and freshness. The overall flavor is rounder and less aggressive compared to Sauvignon Blanc

Chenel

Origin and cultivation background

South African-bred white wine grape cross by Prof. Offer, with Chenin blanc and Trebbiano as combination parents, released in 1974. Trials over the years have shown that Chenel is very resistant to berry cracking and rainy weather, and that it is virtually immune to botrytis and sour rot, even under the worst conditions. It has produced excellent results using intensive cultivation methods, for example irrigation and high trellising, with high yields and balanced wines that in some cases have a floral bouquet on fermentation. Although Chenel initially enjoyed active interest, particularly in irrigated regions, it has never been planted on a large scale. It is currently cultivated in all the regions, with the exception of Malmesbury. The largest concentration is found in the Robertson area, followed by Worcester.

Cultivation characteristics

Vigorous, medium-dense and well adapted to various climatic regions. Because of its resistance to rot and strong vigor, it is usually cultivated on fertile, low-lying soils under irrigation in warmer regions. Under these conditions, in conjunction with high trellising, yields of 23 to 27 ton/ha are produced when spur pruned. Fairly resistant to odium and downy mildew, and virtually immune to botrytis and sour rot. Usually produces neutral table wines with good balance.

Chenel has good compatibility with commercial rootstocks.

GENERAL CHARACTERISTICS

Yield potential

16-20 tons per ha

Average sugar concentration

20-22°B

Average acid concentration

6-8 g/l

Clone characteristics

Only one clone, CH 35 is available. CH 35 exhibits high vigor with above-average yields.

No specific cultivar characteristics - typically have a neutral flavor.

MORPHOLOGY

Shoot tips

Felty, white.

Leaves

Medium-sized, round, weakly three-lobed, dull green, blistered, webby underneath.

The petiole sinus is narrowly V-shaped, lateral sinuses very shallow. The teeth are slightly convex and pointed. The veins and petioles are green.

Bunches

Medium and fairly long, cylindrical, slightly shouldered, well filled but not compact.

Wing bunches are often well-developed.

The peduncle is of medium length.

Berries

Medium-sized, short oval. Thin, tough skin.

The pulp is juicy with a neutral taste.

PHENOLOGY

Bud burst

First half of September (approximately 5 days later than Chenin blanc).

Flowering

First half of November (4 to 5 days later than Chenin blanc).

Ripening

Late mid-season, last half of February to first half of March (4 to 7 days later than

 

 

Vititec clone information 2024

Stellenbosch rainfall

Resistant grape cultivars in South Africa

Gruner Veltliner

 

Grüner Veltliner is an aromatically shy variety that is native to Austria and produces wines that are focused on its zippy acidity and delicate primary aromatics.

The wines may show botrytized notes (saffron, ginger, added texture) in the Wachau (Austria) for example when the grapes are harvested late, at smaragd ripeness level. Grüner Veltliner are rarely put in contact with new oak and the main winemaking contribution are from yeast extract and lees contact. A low level of dissolved carbon dioxide is likely especially at entry level.

Sparkling wines from Grüner Veltliner are possible. The wines are primarily made to be drunk young when they are fresh and vibrant but the high acidity and extract of the variety are good indicator of ageability.

Reference regions are in Austria: Wachau, Kamptal, Kremstal, Weinvertel. Laterals include Furmint, Assyrtiko, Pinot Gris, Riesling, and Chenin Blanc. Its recent trendiness, due to its ability to pair well with food, has helped seen this variety blossom in regions outside Austria.

Grape cluster: medium to very large; medium density; conical; shouldered, with large round to oval berries; greenish-yellow, to foxy-yellow on the sun-exposed side.

Leaf: medium-sized, pentagonal to circular, with five to seven lobes, and a moderately hairy underside. The typical white woolly hair on the shoot tip gives the variety its synonym - Weissgipfler

Ripening time: mid-season

Conditions:

It grows especially well in deep loam soils, not drought resistant, is sensitive during flowering, and is susceptible to peronospora, Roter Brenner (Pseudopezicula tracheiphila) and chlorosis

Clone available:

GF 9613

Pinot gris

Nicolas Quillé 

Pinot gris is a mildly aromatic variety that can be relatively neutral especially at high yields and in warmer regions. It makes a quaffable white wine that is weighty from its lack of acidity accentuated by the potential for residual sugars especially in Alsace. Because its skin is pink, it is often rich in phenolics providing a little color to the wine and a hint of astringency and/or bitterness which the residual sugar helps to balance. 

Pinot gris are not very ageable and are mostly made to be drunk young. The only exception to this rule are Alsatian Pinot Gris that have significant residual sugar and that develop exquisite nutty tertiary aromatics. Alsatian Pinot gris are vastly more complex and concentrated and are in a class apart from anyone else in the world. 

Classic regions for Pinot Gris include Alsace, Italy (Alto Adige, Friuli, Venezia Giulia), Oregon as well as Marlborough & Mornington. Laterals to Pinot Gris include many Italian white grapes such as Verdicchio, Vernaccia, Arneis, Cataratto, Trebbiano, Fiano, Greco, Falanghina and also Picpoul, Chenin Blanc and Chardonnay.

GENERAL CHARACTERISTICS

Yield potential - 10-12 tons per ha

Average sugar concentration  - 20-23°B

Average acid concentration - 7-9 g/t

Clone characteristics

PG 40 – average production and vigour, good balanced clone

PG 52 – lower production, smaller bunches, ripens earlier, higher wine quality

PG 457 - average production and vigour, slightly earlier, less susceptible to botrytis

The available clones are characterised by well-balanced, fruity wines with pronounced peach and plum flavours. Intensive selection for the further development of clones is undertaken on a continuous basis.