8 May, 1907.] Rccoiisfitntioii in the Girondc. 317 



and that in the choire of varieties the chief i)oints of interest may l)e 

 summarized .as follows: — 



I. 3309, 3306, 101^^, for all average soils. 



2'. Rupestris du Lot and Metallica, for all dry soils. 



3. Riparia Gloire, for all moist soils and ordinarv flats. 



4. J 202' and Aramon x Ganzin, for all average .soils for drying 



varieties. 



This choice is realK the recommendation of the very best to the 

 exclusion of all others based upon the fruit-bearing qualities of the vine 

 when grafted, its longevity, affinity and adaptation. I have not considered 

 limestone .soils as they are uncommon in Victoria. All wine-making 

 \arieties will take equallv well with an\ of the above-mentioned American 

 \arieties, and their affinity seems to all intents and purposes the same, 

 if onlv the Muscats are excepted, for which the American and Vinifera 

 Inbrids are to be recommended. These, although only half Americaai. 

 have so far in France shown complete resistance to phylloxera, which fact 

 will l)v now be amplv demonstrated in the plantations at the Rutherglen 

 College. 



Much has been said concerning the grafting affecting the quality of 

 the fruit, and nearlv 30 years' experience in the Gironde has conclu- 

 sively proved that, given the same treatment, the grafted vines will produce 

 wines of quite equal quality to ungrafted vines. The opinions commonly ex- 

 pressed in France of the deterioration of the French wines is as unjust 

 as it is erroneous. Certainlv there is a general deterioration in the 

 quality of the common types of wine in the Gironde, but that is not due 

 to the American resistant roots, but to the use of inferior fruit-bearing 

 scions. Large areas have been planted in very heavy-bearing ^■arieties 

 which can, whether grafted or ungrafted, never produce wines of any 

 class. Also American fruit-bearing varieties have been mixed with the 

 others .and the qualitv of the whole contaminated. Where, however, onl\ 

 the best varieties have been grafted. Cabernet, Merlot, Malbec, Verdot, 

 &c.. the qualitv of the wine is everv bit as good, if not better, than what 

 was made from the original European vines. I was able to taste two 

 white wines made in 1900 from adjoining blocks in the same Aineyard, 

 one from the old vines which had been saved from phylloxera, and the 

 f>ther from vines grafted in 1884 from cuttings of these upon American 

 roots. Any difference that did exist was entirely in favour of the wine 

 from the grafted vines, which appeared to be slightly more flavoured and 

 softer than the wine from the old vines. The alcoholic strength w.as the 

 same, although the grafted vines gave a yield one-third greater than those 

 ungrafted. The tendency is always to increase the yield, and largely for 

 this reason I cannot too strongly impress upon growers the necessity of 

 using onlv the very best wine-making varieties. Common poor wines there 

 are in plenty, but good qualitv wines will always command a ready sale 

 at remunerative prices to the grower. 



Having strongly recommended the importation of grafted vines from 

 France to Australia I naturally made all po.ssible inquiries concerning the 

 export of grafted vines from France to other countries. The general 

 opinion of growers was that with ordinary care in disinfection there can 

 be no possible reason whv grafted rooted vines should not be sent from 

 France to phylloxerated areas. In France growers will buy and have 

 l>ought from nurseries infested with Black Rot, Oidium, Mildew, Cochylis, 

 &c., and planted the vines among their own healthv vines without there 

 being an\ contamination from these diseases. Vines have been sent from 



