TO Aug., 1909.] Shcrr) : Its Making and Rearing. 523 



one strongly of the one we know as Sweetwater, by its leaves, fruit and 

 habit of growth ; like the latter sort, it is an early ripener. The similarity 



-of the two was mentioned many years ago by Dr. Kelly in his works on 

 the Vine in vSouth Australia, and again by Mr. Thomas Hardv, of Ade- 

 laide.* The identity or otherwise of these two vines will shortlv be settled 

 as authentic specimens of the Palomino variety were imported into Victoria 

 by the writer last >ear. That the English Sweetwater should be of Spanish 

 origin is by no means unlikely, seeing the large trade which has flourished 

 for centuries between Cadiz and England. Any one introducing cuttings 

 into a cold country would naturally select the early ripening Palomino. 



Pedro Ximenes, though often to be met with in the vineyards, is not 

 nearly so important a constituent of Sherry as is usually stated in books 



•on wine. This variety is mostlv made into the syrupy wine of the same 

 name, used to sweeten the sherries of commerce before shipment. Though 

 very extensively grown in the districts of Malaga, Huelva and Seville, and 

 to some extent also at Montilla, it is not so plentiful at Jerez, though 

 some authorities consider its admixture, in small proportion, with the 

 Palomino to be an improvement. It is said in some quarters to be none 



-other than the Riesling of the Rhine which, over a century ago, was 

 introduced into Andalucia by one Peter Siemen, whose name in Spanish 

 was corrupted into Pedro Ximenes. Though picturesque, this story cannot 

 be true, for this vine is absolutelv different from the Riesling. 



Such varieties as Mantua de Pila and Mantiio CastcUa)io, Cano Cazo, 

 Perruno, Beba, Calon, and Uva de Rey, are also to be met with, but 

 usuallv in smaller proportion. The " Mantuos " are later grapes, chiefly 

 grown in the sand soils, where they produce wines worth up to ^£"2$ pe.r 

 butt. In some parts of the district, chiefly near Chippiona, some 

 muscats are grown ; from these is made a very luscious Moscatcl wine. 

 Muscats are never, by any means, mixed with the grapes used for making 

 sherrv. 



Vintage. 



This takes place about the end of September, or beginning of October, 

 when the grapes have attained complete maturity, but before they are 

 over ripe. For the lighter Manzanillas, they are picked somewhat 

 ■earlier; hence it is that vintage is usually concluded at San Lucar before 

 it has commenced at Jerez. As a result of the change of fashion from 

 the fuller "after dinner" wines of former days in favour of "Fino" 

 sherries, vintage at Jerez commences rather earlier now than it did twenty 

 or thirty years ago. 



Judging from the strengths of the voung wines which I saw. the gravity 

 of the musts would varv between 13 deg. and 16 deg. Beaume (i.ioo and 

 1. 1 25 s.g.). For wines of the fino type, 14 deg. and 15 deg. would be 

 most usual. This wall give some idea of the state of maturity. 



The grapes are carefully gathered into small wooden boxes fitted with 

 handles. Sometimes the vines are gone over twnce, in order to insure 

 that onlv thoroughlv ripe grapes are brought in. In these boxes, known 

 as tinetas, the fruit is conveyed to the casa de lagares or crushing house, f 

 where the extraction of the juice is carried out. A photograph is repro- 

 duced of that at Obregon, the property of Don Francisco Ivison y O'Neale, 

 one of the best vineyards of the district, which is typical of the majority 



* See Notes on Vineyards in America and Europe, p. 67. 



+ Lavp-e vinevai-iis are not the ru'e in the Jerez I'istrict. The n-oft profitahle size is said to be 

 between 50 and If'O'acre-. This oan be managed by a capataz (working overseer) with a jfansr of men 

 -nnrler liim more satisfactorily than those of larf;er or smaller size. 



