||Has only recently been tested in New York. It is the primary red wine variety of Beaujolais in France, and New York wines have been well received. We do not have enough experience to judge its real potential, and so plantings should be considered experimental.
||Has red fruit but makes white wine with very distinctive spicy aromas that have a selective market appeal. It is distinctly less cold hardy than the best adapted V. vinifera varieties, and its high vigor and long vegetative growth cycle have created problems in many New York vineyards. The large vines result in shaded fruit, uneven ripening, and less than optimal cold hardiness. On favorable sites and with appropriate canopy management techniques, however, production and wine quality can be excellent. We have only tested a single clone from California.
||Glenora grapes are a medium to large, loose, heavy, well filled clusters. The Glenora grape vine produces a small to medium, seedless bluish-black grape with thin, smooth skin. Glenora grapes are sweet, spicy, fine-textured, highly flavored flesh. High vigor, keeps well on the vine.
||produces very large clusters of large, oval, amber berries. The late-ripening fruit may be high in acid if not fully ripened; full maturity is not reached reliably in most New York locations. Clusters are susceptible to bunch rot. The flavor is a rich combination of muscat and labrusca. The vine is hardy and productive.
||- (Geneva Red 7) (Buffalo x Baco noir) highly vigorous, highly productive and winter hardy, with moderate resistance to diseases. 'GR 7' makes dark red wines with a classical hybrid aroma. It has better tannin structure than Baco noir and De Chaunac. It still has a short finish. It is best made as a light (not heavily extracted) wine. Use hot pressing, short skin contact time or some carbonic maceration. It has a place in traditional red hybrid blended wines, and is already in limited commercial production. Predicted temperature of 50% primary bud kill in mid winter = -17.1 F *