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Petite Pearl Culture and Winetasting
Tom Plocher, Plocher Vines
Hugo, Minnesota
www.petitepearlplus.com
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
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
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)
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
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
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
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
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
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
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
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