Petit Verdot

Petit Verdot is a very old, well-established cultivar from the Médoc in France. Due to the good colour and tannin structure it is mostly used as a blending partner. 

Petit Verdot is a late ripening cultivar that only ripens fully in the warmer vintages of Bordeaux. The plantings in France declined from 685 hectares in 1958 to the current 380 hectares due to its inconvenient late ripening. 

Under the warmer South African conditions, Petit Verdot ripens late mid season (end of February to middle March) with average vigour and good production. In Stellenbosch the average production is 5-7 kg/vine with a must acidity of 7-9 g/l at 23-25 ºB. The bunches are average to large and the berries are even smaller than those of Cabernet Sauvignon.

The three clones available in South Africa, PR 400, PR 8719 and PR 1058 are all from French origin. PR 400 and PR 8719 are very fertile and crop control is necessary. The wines are concentrated, tannic and rich in colour with spicy, peppery flavours.

PR 1058 from ENTAV has lower fertility and below average production with full balanced wines and good colour.

 Clone comparison of of Petit Verdot N

- Appellation: Médoc- Rootstock: 101-14 MGt

- Soil: sandy

- Planting density: 6500 vines per hectare

Summary

Clone 1058 is less productive because it is less fertile than clone 400. Clone 158 provides the richest wines in total polyphenols with a higher color intensity. The evaluation was performed on an early ripening site. In another site in a cooler terroir, 1058 was ripening much later than clone 400 and has struggled to ripen properly

Greek varieties suitable for climate change

Fifty Greek varieties has been introduced into France to study their suitability for use in the changing climate. Five of them were the subject of registration and a listing in the French national catalog: Aghiorgitiko N, Assyrtiko, Moschofilero Rs, Roditis Rs Xynomavro N. 

"They have to keep a main characteristic of aromatic freshness even in the conditions water stress and high temperatures in Greece, "said Laurent Audeguin. This indicates that among these five varieties, Moschofilero Rs appears promising, bringing together both productive characters and good acidity. Their propagation is underway and should be available within two years. 

Moschofilero
Although there are several differently coloured clones of this aromatic, late-ripening Greek variety, most vines produce pink- or grey-skinned grapes which are used to produce white wines.

Image: Moschofilero by Elisavetch at Greek Wikipedia

Its likely origin and most common home is in the centre of the Peloponnese, where the Mantinía appellation requires 85% Moschofilero.

It has high acidity and sometimes struggles to ripen, rarely reaching more than about 11% alcohol, especially at elevations of 600m or higher on the Mantinía plateau. On warmer sites, the variety can yield richer wines but, whatever the style, these white wines are characterised by grapey and floral aromas, ranging from delicate and stony to intensely fragrant with fruit flavours such as citrus and even apricot. The best examples are not only highly aromatic but also deliciously refreshing and quaffable. The use of oak is rare but some producers, such as Tselepos and Spiropoulos, make both oaked and unoaked versions.

Resistant varieties should be renamed

http://vigne.reussir.fr/actualites/les-varietes-resistantes-doivent-etre-renommees:AW2RBFX5.html?utm_source=dlvr.it&utm_medium=twitter

Jean-Michel Boursiquot, ampelographer and professor at Montpellier SupAgro, would restore some truths on resistant varieties and names used. Interview.

Jean-Michel Boursiquot, ampelographer and professor at Montpellier SupAgro, said that the names of some current resistant varieties may mislead the consumer.

What is the difference between a cultivar (cepage) and a variety?

The term cultivar originated in the sixteenth century. It was used for the first time by a poet (JA de Baïf, 1573), and this word initially referred to all the vines grown on a parcel. At that time, it was used exclusively for Vitis vinifera. The term "cultivar" should be reserved for Vitis vinifera, and not for interspecific crosses that also use the term "resistant varieties". One can also speak of "rootstock varieties." In Vitis vinifera, the cultivar is sometimes confused with the variety. This is the case for example for Syrah, or Malbec, where for the cultivar in question, there is only one variety. Conversely, for Grenache (blanc, gris, noir, lledoner pelut) or Pinot (noir, blanc, gris, meunier) we find several varieties that come from mutations, not crosses. When variations affect important characteristics that have technological implications, such as color of the berry, it is called varieties. The resistant plants we are talking about right now are the ones from crosses between Vitis vinifera and American or Asian species. It is therefore "resistant varieties".

Where did this confusion between cultivar and variety originated?

There was a deviation in Germany in the 1990s. Institutes have conducted interspecific crosses and obtained new resistant varieties such as Regent, they wanted to plant in AOC. But the EU law is very clear. It only allows for the  that the planting of Vitis vinifera in AOC at the moment. Rather than a regulatory change, the Germans classified, improperly and wrongly, it in Vitis vinifera, where it should have been classified into resistant varieties. 

Do you favor an evolution of this legislation?

It is desirable to change European regulations on this point. What is important and what should prevail is the quality and specificity of the products and the opportunity to reduce phytosanitary inputs. I'm not a government workings specialist, but some people in France are planning to push in this direction. I think all the other countries would follow.

What is your opinion on the names of these new varieties?

These new varieties, called cabernet volos, cabernet cortis, cabernet blanc, cabernet noir or cabernet Jura, originated from a cross between Cabernet Sauvignon and an interspecific hybrid. They have a maximum of 50% of the genome of cabernet. To get a rate of 90%, you would have to recross several times with Cabernet Sauvignon, and this would lead to stunted varieties and low productivity, due to inbreeding. Current resistant varieties are not Cabernets. They will not give the same wine taste and this will be very different from one variety to another.

The name could also create a lot of confusion. This will trivialize the terms of merlot, cabernet or sauvignon. At present, there are already more than 20 varieties of Cabernet! When there are 80 or 100, what will they do? How will nurserymen and winemakers find it? As for the consumer, they may be lost and will lose confidence. Market access by traditional varieties was a major economic success vector. A loss of confidence on these names would be very dangerous. These new varieties must use different names to avoid confusion or deception.

Moving Legislation

Professional advice from FranceAgriMer gave a positive opinion on a draft decree reframing the varieties classification procedure. Once it is ratified by the ministry, after positive opinion of the CTPS, the size limit of the experiments will be increased to 20 hectares by arean and by variety. Furthermore, a list of 25 varieties was proposed by professionals for accelerated enrollment in the classification.

At the name level of these varieties, the EU sets no limit. It is currently the breeder who has discretion. "But there is a demand from several countries to legislate on the subject, explains Eric Rosaz, the INAO. France is pushing at the European level  to the OIV. We are opposed to name a variety by using all or part of the name of a geographical indication, as is the case for the Cabernet Jura for example. "

Paulsen 775

Paulsen 775

Origin: A Berlandieri x rupestris hybrid, obtained by Paulsen in Palermo, Sicily in 1894

Description:

Tip of the growing shoot: upright, flat, triangular, cobwebby, half-enclosed by the developing leaves which are greenish-bronze with wine-red edges; axis green, cobwebby.

Upper young leaf: folded, shiny brown on green background, downy on the upper surface, brush-like hairs on the veins on the lower surface.

Lower young leaf: orbicular, entire, dark green, glabrous on the upper surface, primary veins wine-red, slightly pubescent On the lower surface; petiolar sinus V—U-shaped, open; teeth irregular, convex, broader than long, mucronate. 775 P defoliates late.

Petiole: rather short, reddish-brown, pubescent.

Shoot: semi-upright in growth-habit with vigorous summer laterals, internodes wine-red, nodes not enlarged, violet-red, pubescent.

Flower: male, always sterile.

Tendril: bifurcated, violet-red, brush-like hairs at the base.

Cane: very thick, dark chocolate-brown, ribbed, polygonal in cross-section with a small pith and fairly broad diaphragm; wood very hard.

Dormant bud: small, dome-shaped, longer than broad, sharply pointed.

One-year-old root system resembles that of 110 R.

Aptitudes: According to Pastena (14) the cuttings of 775 P root and graft fairly well. This rootstock has a very good affinity with commercially cultivated V. vinifera varieties in Italy. In fertile soil its grafted vines are too vigorous, accompanied by a poor fruit set. 775 P accommodates itself well to soils which become dry and compact during summer, and also tolerates stagnant water in the soil. It can support up to 17 per cent active lime in the soil (14). Cosmo et al. (8) considered it to be the best rootstock obtained by Paulsen

Distribution: 775 P is practically unknown outside Italy. Its ungrafted vines grow very vigorously in dry badly-drained clay soils in South Africa.

From: Rootstocks for Grapevines. DP Pongracz

New varieties available to the South African wine industry

Ongoing climate change affects the characteristics of the grape harvest in many wine regions. Depending on weather conditions and market needs, it is necessary to correct the composition of the grapes, grape must or wine, for organoleptically balanced products.

Since 2007 Vititec has been involved in an import program in order to provide a wider range of cultivars available for South African winemakers to be more innovative in their plantings. A total of 17 new varieties and 63 new clones were imported over the last 8 years.

Some of these varieties, mainly from the Mediterranean area, can be the South African wine producers  answer to adapt to climate change. Through this approach, Vititec  also provides the wine industry with internationally renowned grape varieties capable of producing exciting wines suitable for the changing market.

Vititec, in association with local producers and nurseries, is currently involved with the planting and evaluation of this varieties new to the South African wine industry. This work is ongoing with other grape varieties with a view to adapt to water stress (Agiorgitiko, Nero d’Avola, Zinfandel (syn. Primitivo) and  Torrontes.

It should be noted that the main objectives of Vititec is to improve the potential of the wine plant material while maintaining all the characteristics and identity of each variety. Vititec contributes to the conservation of all varieties of vines grown by both the sanitary quality of plants free of viruses through the consideration of the diversity of grape varieties and wine types. This activity is a real link between research and production, unique in its structure, operations and results. Most of the vine varieties propagated by Vititec and its partners are under license from ENTAV-INRA®. The  mark demonstrates a recognized know-how and acquired from vines evaluated over more than 40 years. It guarantees the origin, authenticity, plant health quality and the genetic origin of the clones.

The new varieties available:

- Macabeu (syn. Viura): white variety from Spain (Catalogne). It is a vigorous and productive variety with large clusters and medium berry size. It is a late ripening variety and well adapted to hot climates. The wines are pleasant both often lack acidity. Carefully grown, with limited yields, this variety known as Viura in Spain,  could produce really very delicious, full-bodied and ageworthy dry white Riojas.

- Vermentino: white variety from Italy. It is a vigorous and productive variety with large clusters and medium to large berry size. The cultivar is well adapted to drought and less fertile soils. This is a typical Mediterranean grape variety, retaining its acidity well even in relatively warm regions. It is the dominant white wine grape of Sardinia and Corsica. Vermentino or Rolle is also widely grown through southern France, where it can produce much livelier wines than some of those made from fuller-bodied varieties such as Grenache Blanc, Marsanne and Viognier.

- Counoise: red grape variety from Provence, France. It has medium clusters and large to medium berry size. One of the 13 grapes permitted in Chateauneuf-du-Pape, Counoise is also found in the Languedoc and occasionally throughout the Southern Rhone. It is often use in blends and its contributions to the blend is a peppery flavor and high acidity. Occasionally encountered as a peppery, dusty varietal that is usefully high in acid.

- Petit Manseng: white grape variety from the south west of France. It is a vigorous variety with small clusters and very small berry size. It has the ability of high acidity at high sugar levels and produce aromatic dry and seet wines of very good quality. The small-berried Petit Manseng is also the key to making Jurançon Moelleux, which owes its sweetness not to noble rot but to shrivelling, or raisining, on the vine.

- Piquepoul blanc: white grape variety from Languedoc, France. It is a fertile and productive grape variety with large clusters and medium berry size. The variety is late ripening and well suited to sandy soils and hot climates. It is a traditional Languedoc variety making high-acid, full-bodied, lemony wines of which the best known is Picpoul de Pinet made around the village of Pinet. The high acidity makes it also an ideal blending partner to freshen up white wines.

- Terret noir: red grape variety from Languedoc-Roussillon. It has large clusters and medium berry size and is well suited to hot and dry climates. It is one of the cultivars permitted in Chateauneuf-du-Pape and produce fruity, light coloured wines.

- Lledoner pelut: - mutation of Grenache noir. It is a vigorous variety and is less sensitive to coulure than Grenache noir. It has medium to large clusters and medium berry size. Now appreciated as an entirely separate variety, Lledoner Pelut was for a long time considered to be a clone of Grenache. It differs from Grenache Noir in that it has a hairy leaves on the lower side, hence its name “Pelut”. Lledoner is the Catalan name for the “Micocoulier”, or European hackberry tree, a lovely southern tree that grows small black berries with a large kernel. The variety is generally grown alongside Grenache gris and Grenache noir in Catalonia. It ripens slightly later than Grenache Noir, but is less sensitive to oxidation and gives fruitier wines.

- Sauvignon gris: mutation of Sauvignon blanc. Description corresponds with Sauvignon blanc, except for the grey or sometimes rose skin colour at full maturity. Although it is a mutation of Sauvignon Blanc (in fact it is sometimes also known as Sauvignon Rose), it does actually taste rather like a cross between Sauvignon Blanc and Pinot Gris - seems to have the extra richness and aroma of a good Pinot gris but the crisp green acidity of a Sauvignon Blanc.

- Marselan: red grape variety from a cross between Cabernet Sauvignon and Grenache. It has medium to large clusters and small berries with low production. Marselan has the creamy, fleshy texture of Grenache along with the complexity of Cabernet Sauvignon, which also imparts a trace of tannin to the mix. It has a little of everything: tasty red-cherry fruit, a somewhat flashy mouthfeel, and soft but discernible tannins.

Chardonnay 1066

Chardonnay Clone 1066 

Very low production with loose clusters and prone to millerandage, not widely distributed.

It is of exceptional richness in sugar.

Rich and full on the palate, it is suitable for vinification and aging in barrels.

Very early maturity, it must only be cultivated in order to be harvested for “fin” wines.

Limit to only 10-15% in Grand crus

(ENTAV - small and highly millerandage clusters. Earlier clone, popular for its low production, superior sugar content and quality of wines produced. To be used for high value-added production because of its low yield.)

Tempranillo

Tempranillo clone 776

Average to lower production, wine typical of the cultivar