668 



Journal of Agriculture. 



[lo Oct.. 1910. 



The red Terret, owing chiefly to want of durability, ha.s been almost aban- 

 doned, in spite of the quality of the wine made from it and its value as a 

 table grape. The other two yield white wine, and are sports from the red 

 type, which do not share its defects. 



Terret Bourret is a very heavy bearer which produces a neutral wine 

 of fair quality, useful for blending pui poses and more alcoholic than 

 its heavy crops would lead one to expect. Though it will probably 

 prove of value for the production of neutral dry white wines, it is chiefly 

 as a source of spirit that it is likely to be used in our vineyards. For this 

 purpose it has very much to recommend it. Though not quite so heavy a 

 bearer as Aramon, its wine being more alcoholic, enables an equal vield of 

 spirit to be obtained per acre with less handling and with a lesser expen- 

 diture in the way of moisture, an important item in drv climates. 



Cinsaut — Syn. Bourdeles, BoudaVes — In Victoria. Black Hamburg, 

 Blue Imperial, Black Prince, Grand Turk, Terret, &c. — It may come 



as somewhat of a sur- 

 prise to manv Vic- 

 torian wine-makers to 

 learn that the majority 

 of what are looked 

 upon as choice wine 

 varieties near Alont- 

 pellier belong rather 

 to the table grape class 

 than what we usually 

 look upon as wine 

 sorts. A notable ex- 

 ample is Cinsaut, a 

 grape well known in 

 Victoria, though not 

 by this name. In the 

 Rutherglen district it 

 is known both as Blue 

 Imperial and as Black 

 Hambro', the latter 

 name being especially 

 misleading, since the 

 true Black Hamburg, 

 or Frankelthal, is a 

 totally distinct variety 

 ripening much earlier. 

 At Great Western, 

 Cinsaut is generally 

 known as Black Prince — another misnomer apt to create confusion, 

 since the true Black Prince is an entirely distinct sort. In other 

 parts of the State I have known it to be called by such names as Grand 

 Turk, Terret, &c. Though largely sold in the fresh state for table pur- 

 poses in Victoria, this grape is also made into wine to no inconsiderable 

 extent. As to its fitness for this purpose the most divergent opinions are 

 expressed by growers who have had experience of it. Some denounce it 

 as producing a watery wine of no value, whilst others hold a far higher 

 opinion of it. Personally, I have known dry red wine of good qualitv 

 though, perhaps, somewhat lacking in colour, to be made from it on sandy 

 soil near Echuca ; whilst on stony hillsides near Rutherglen, I have seen 



LEAF OF CINSAUT. 

 One-third natural size. 



