RltfOSUVitResults of OSU Variety Evaluation

DidSlkDavid Scurlock

Viticulture specialist Ohio Agricultural Research and Development Center The Ohio State University

1 Relative cold hardiness of various grape genotypes*

Cold hardiness Range of critical Species Examples of cultivars class ltlow temperat ures* Very tender 55°°FF to -5-5°°FFMost Vitis Chenin blanc, Merlot, Semillon, vinifera Syrah, Sauvignon blanc, Zinfandel

Tender 00°°FF to -8-8°°FFMost Vitis Chardonnay, Cabernet Sauvignon, vinifera Gewurztraminer, Pinot gris, Pinot noir , Sangiovese,Viognier

Mod. tender --55°°FF to -10-10°°FFVitis vinifera Riesling, Cabernet franc, Lemberger, and hybrids Gamay noir, Chambourcin, Noiret Mod. hardy --1010°°FF to -15-15°°FFMost hybrids Chardonel, Traminette, Norton,Seyval blanc,Vignoles, Valvin Muscat, Corot Noir Hardy --1515°°FF to -20-20°°FFMost Vitis Catawba, Concord, Delaware, Niagara labrusca Very hardy -20°FtoF to -30°F Some hybrids Frontenac, Foch, LaCrescent

* Extension bulletin E2930, 2007 2 Major H ybrid Varieties

Chambourcin Seyval 11 Dechaunac % 9% 13%

Others Vidal 36% 31%

2001 Grape Producer Survey 3 MjMajor E uropean V ari eti es

Chardonnay 20% Cabernet franc Riesling 13% 31%

Cabernet Sauvignon Pinot gris 10% Others 9% 17%

4 Kingsvill e AARS C u ltivars

Variety Cl # Yld Clwt 100Bwt %SS pH %TA Auxerois 84 b 21.5 a .25 abcd 189.23 cd18.6 ef3.40 b .58 f Bianca 81 b 18.8 a .24 abcd 222.62 b19.3 de3.11 fg .87 cde Cab Sauv . 70 bc 11. 2 cd .16 bcde 135. 26 hi 21. 4 b 3322de.22 de .89 bcde

Chardonnay 47 cd 9.5 cd .20 bcde170.12 def 22.4 b3.54 a.75 de

Kozma 55 74b4 b 20. 8 a.a .28 a 164. 17 ef g 20. 1 c d 333.35 b .78d8 cde

Kozma 525 47 cd 12.5 bc.28 abc185.72 cde 21.3 bc3.32 bc.84 cde

NY 62 116 a17.4 ab.14 cde 262.48 a19.9 de3.39 b.75 de

P. Gris 66 bc 16.9 ab .35 a 157.57 fgh 20.1 cd3.31 bcd .73 e

5 AiAuxerrois

6 Auxerrois - Viticulture

„ 1818--1919°°Brix,Brix, 0.550.55--0.650.65 %TA, 3.30-3.30-3.403.40 pH „ 8.5 tons/acre „ Cluster thinning „ Hardiness of Chardonnay „ Breaks bud early „ Harvest late September „ Train systemsystem--VSPVSP

7 Auxerrois - Enology

„ Relatively important variety in Alsace the French Moselle and Luxembourg „ Most noted for its low acidity „ If yields are suppressed it can provide a rich wine with aging potential producing honeyed tones like a matured Chablis „ Can be blended with Pinot Blanc to provide some structure „ Can benefit from oak aging or stainless steel

8 Bianca

9 Bianca - Viticulture

„ 21-22°Brix, .80% TA , 3 .25 pH „ Late harvesting will produce high sugar, low acid and high pH „ High yields -7.5 tons „ Disease resistant „ VSP train system

10 Bianca SV - Enology

„ Vinification can be similar to Chardonnay and Sauvignon blanc „ Whole cluster pressing may express the nice floral - fruity aromas „ Some residual sugar may provide a unique table wine

11 Kozma selections Pal Kozma at Szigetcsep, Hungary

„ Kozma 55 „ Kozma 525 „ Hybrid „ Vinifera cross „ Rayon d'Or x „ Saperavi (Charni) Perle von Csaba x Blaufrankish

12 Kozma 55

13 Kozma 55 - Viticulture

„ Parental influence „ Hardiness similar to „ Mediu m v igo r Seyval „ Upright growth „ Bud break average habit / weak shoots „ Disease resistance „ Botrytis „ Ripens late midmid-- season „ Very productive - can over crops easily

14 Kozma 55 - Enology

„ Enologists preference „ Good color „ Big tannin „ Aroma

15 Kozma 525

16 Kozma 525 - Viticulture

„ Parental influence „ Moderate vigor „ Saperavi (Charni) X „ Adapts well to VSP Blaufrankish „ Hardiness similar to „ Ripens mid-mid-season+season+ Chardonnay „ Mod era te to hig hly „ Bud break average productive „ Disease resistance - „ Large loose clusters better than most vinifera „ ThickThick--skinnedskinned berries cultivars resistant to infection

17 Kozma 525 - Enology

„ Highly rated wines „ Deep red color „ MdModera te tannin

18 Valvin muscat

19 Valvin muscat - Viticulture

„ 19.119.1°°Brix,Brix, 0.84 %TA, 3.33 pH „ RitttbttiResistant to botrytis „ Mod. suscep. –downy, powdery, black rot „ Must be grafted (3309) „ Train system –VSP– VSP „ Harvest late Sep. – Oct., 66--77 tons/acre „ Hybrid--hardhardy to --1010°°~~ --1515°°FF ((ySeyval ) „ DTA --14.614.6°°FF for 50% primary bud kill

20 Valvin muscat - Enology

„ Spicy, floral aromas similar to Muscat Ottonel

„ Must be fully ripened

„ Fruit typically cold soaked (41(41--5050°°F)F) for 24 hrs before fermentation

21 Kingsvill e AARS C u lti vars (cont’d)

Variety Cl # Yld Clwt 100Bwt %SS pH %TA P.Noir 29 36 de 6.8 cdef .18 bcde 168.08 def 19.5 de 3.31 bc 1.05 ab

P.Noir 115 39 de 7.5 cde .18 bcde 183.95 de 20.1 cd 3.39 b .94 bc

P.Noir 777 31 def 5. 2 def .17 bcde 142. 33 gh 19. 6 de 338b3.38 b .81 cde

P.N.Mariafeld 13 ef 3.2 ef .22 bcde 207.18 bc 20.1 cd 3.31 bcd 1.12 a

P.N.Pommard 34 d e f 5.8d8 def .1d15 cde 1200fh152.00 fgh 19. 9 d e 3263.26 c de.78d8 cde old P.N.Pommard 9 f 1.2 f .13 de 142.90 gh 19.9 de 3.40 b .92 bcd

Regent new 23 def 2.4 ef .11 e 150.15 fgh 19.2 de 3.30 bcd .77 de

Regent old 45 cd 8.1 cde .17 bcde 173.95 edf 18.9 def 3.22 de .79 cde

22 Pinot noi r

23 Pinot noi r - Viticult ure

„ 20.50 -22.0- 22.0°°Brix, 0.75 - 0.90 %TA, 3253.25 - 340pH3.40 pH

„ Cluster thi n & l eaf pl uck

„ Spray program

„ VSP

24 Pinot noir - Enology

„ Produces wines of distinct fruitiness with lower tannin levels

„ Tricky to vinify and extract color

25 Regent

26 Regent - Viticulture

„ (Silvaner x Mth) x Chambourcin „ Resistant to downy & powdery „ Mod. suscept. to botrytis „ Bud break early „ VSPVSP--uprightupright shoot growth „ Yield - 3 tons/acre „ Rootstock recommended

27 Regent - Enology

„ Color intense red wine

„ Short fermentation on skins for color extraction

„ Full bodied wine

28 FtFrontenac

29 Frontenac - Viticulture

„ Reflects the best characteristics of its parents, V. r ipar ia 89 and th e F rench h yb rid L and ot 4511 . „ Full crop after temperatures as low as -33ºF. „ Very disease resistant, with near-immunity to downy mildew. „ Leaf phyloxera „ Consistently heavy producer , with small , black berries in medium to large clusters.

30 Frontenac - Enology

„ Garnet color and cherry aroma

„ Flavors of fblkb blackberry, bl blkack currant , and plum.

„ Wine styles include rosé, red , and port .

31 Limb erger - Viticult ure

™ Vigorous growth ™ 3-4lb/4 lbs/vi ne ™ Canes prone to breakage ™ LthilLarge thin leaves ™ Hardiness similar to Char donnay ™ Very early bud break

32 Lemberger - Enology

„ Wines are highly rated „ Fruity, deep red color, med. to full body „ Sweet, earthiness and black pepper aromas „ Slightly acidic, mild tannins „ Good color extraction „ RtPtRose to Port

33 Wooster Cultivars

AldAve yld Clwt 100bw t PtPrwt Cultivar Harv.date Ave cl # (lb) (lb) (g) %SS pH %TA (lb)

Cab Sauv 13-Oct 53.2 7.6 0.12 131.36 19.5 3.19 0.96 1.13

Chardonnay 21-Sep 47.4 9.8 0.21 166.48 20.2 3.26 0.80 1.08

70.0809.10 30-Sep 41.9 11.0 0.27 225.99 17.5 3.26 0.70 1.18

Fer Servadau 10-Oct 24.6 7.4 0.30 205.69 18.5 3.29 0.92 0.73

73.0136.17 7-Oct 29.0 4.7 0.16 170.71 19.2 3.20 0.87 2.24

TittTraminette 30-Sep 39. 2 818.1 0210.21 300. 08 23. 7 4054.05 0820.82 3183.18

Chardonel 8-Oct 36.4 8.2 0.22 356.31 19.8 3.41 1.03 1.00

Petite Verdot 20-Oct 62.9 7.3 0.12 110.68 19.3 3.11 1.16 0.54

Zweigelt 19-Sep 35.7 8.6 0.26 160.95 18.5 3.15 0.61 0.28

34 Noiret Corot noir NY 73.0136.17 NY 70.0809.10

35 Noiret Corot noir

„ (NY32277 x Chancellor) „ SV18SV18--307307 x Steuben x Steuben „ Vigorous/productive „ Vigorous/productive „ VSP? „ VSP? „ RittResist.to powd ery „ Resist.to powdery but and botrytis nottt to d owny „ Large clusters ripen „ Large clusters ripen late midmid--latelate Oct. Sept.Sept.--earlyearly Oct. „ Excellent fresh juice

36 Noiret -Enology

„ Makes a high quality varietal red wine as well as an excellent tool for blending

„ Fruity in style or benefit in complexity from a malolactic fermentation as well as oak aging

37 Chardonel

38 Chardonel - Viticult ure

„ Seyval x Chardonnay „ Mod. susceptible to „ Vigorous/productive dd&downy, powdery & botrytis „ Med. to late bloom „ Foliage not susceptible „ Ripens early October to sulfur sprays „ Yield 4 -6 tons/acre „ Moderately hardy „ Using DTA the LT50 is ––10.710.7°°FF

39 Chardonel - Enology

„ Characteristic of Chardonnay „ Pleasant and delicate with light fruit „ Good body „ Usually barrel fermented „ Potential for sparkling wine because it retains good acidity

40 Petit verdot

41 Petit verdot - Viticulture

„ 21 -23- 23°°BrixBrix,,, 0.90 - 1.1 %TA,,, 3.25 - 3.50 pH „ Early bud b rea k „ Tender 00°°FF to --88°°FF „ SllbiSmall berries and dlt clusters „ Requires long season

42 PiPetit verd ot - ElEnology

„ Has long been established as a principle BdBordeaux vari itety

„ LtLate ri peni ng vari itety

„ TiiTannic wines ri ihilch in color

„ PiibdtbPepper, spice, cigar box and tobacco aromas

43 Thank you!

Questions?

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