Some promising very new Selections
Since the selections featured on this website were developed, my breeding work has, of course, continued. I am excited about some new selections made in more recent years. Some of these need more evaluation for winter hardiness and wine quality. But each one is promising in its own way. These give a little glimpse of where my breeding work is headed in the future.
•Seedling from a 2006 cross of
E.S. 10-18-06 x Vitis palmata mix
•Selected in 2009
•My first selection for spring freeze resistance, after the severe freeze of 17 May, 2009
•Slow growth after budbreak derives from its pollen parent, Vitis palmata.
•Big cluster, Ave.= 180g (120-300g)
•Light and fruity red wine from 24 hour cold soak and pressing; not much tannin
•Zone 4b hardy
•Seedling from a 2000 cross of
E.S. 5-4-16 x E.S. 6-4-47
(E.S. 6-4-47 = E.S. 4-14 x Himrod)
•Selected in 2004
•Berry 2.5g and rather meaty; Beautiful cluster up to 30cm long, multi-stemmed somewhat loose; up to 300g; resembles Sultanina
•Reliably hardy to at least -35C; produced a full crop after the record cold winter of 2013-2014, one of the few selections at Hugo to do so.
•Middle to late budbreak in spring.
•Vigorous and highly productive; upright shoot growth; requires cluster thinning and management of lateral growth.
•Good resistance to diseases and no splitting or rot
•Ripens late Sept./early October in Hugo, with intense red color, sugar up to 24 Brix, and TA a bit high, 1.2-1.4; Also, rather high tannin content in skins; slight labrusca flavor.
•Makes intensely dark red tannic wines with a hint of foxiness. Perhaps could be useful as a component in port wine. Excellent parent for breeding hardy seedless table grapes.
•Seedling from a 2009 cross of
T.P. 1-1-12 x Golubok
•Selected in 2013
•First fruit and micro wine in 2013
•In first blind tasting with Petite Pearl as a benchmark, rated highly for soft tannins, ripe plum nose and flavor, and long finish; described as “syrah-like”; wine was rated higher than the Petite Pearl.
•Hardiness still must be proven