10 Jui.Y, 1916. 1 Foitttguese Varieties of Vines. 3&9 



luxuriant, and tlie leaves start to fall early. In 1915 the sugar strength 

 of Bastardo was 16 degrees at the beginning of vintage in February. 

 The lower sugar strength this year was probably due to insufficient 

 foliage to nourish the crop, but the bunches contained a very largo 

 percentage of raisins, of which the sugar Avas not in solution in the mu?t 

 when the sugar strength was taken. 



Alvarelliao is a far more vigorous grower, and the somewhat pale- 

 coloured bunches were extremely numerous, but they weighed very 

 badly. The berries had started to shrivel, and the acidity strength had 

 greatly diminished. At the same time, this variety could have been 

 picked later with advantage, although in appearance complete maturity 

 had been reached. Judging from the experience of the 1916 vintage, 

 Alvarelhao is not a heav}^ bearer, and must be classed as a quality grape 

 pure and simple. 



Touriga cari-ied a good crop, which proved to be larger than that 

 carried upon the Grenache, although in appearance the crop on the 

 Grenache seemed very much superior. The bunches were solid and well 

 filled, and showed no signs whatever of shrivelling from the heat. This 

 must be classed as a variety ripening later than Shiraz, and standing 

 dry weather better. If it had been picked later the sugar strength would 

 undoubtedly have been greater. This appears to be an extremely 

 valuable vine. The yield is satisfactory, it resists drought well, the 

 berries are thick-skinned, and stand Aveather, and the quality of the 

 wine is at present showing great promise. It is a variety to be recom- 

 mended for extensive culture. As it appears to ripen later than Shiraz 

 it should be of very great utility in the Rutherglen district for dry 

 wines as well as sweet. 



All the Portuguese varieties were fermented in the same manner. 

 The grapes were stemmed and crushed, and the must was pumped iiito 

 the fermenting tanks in the ordinary war. Yeast was at once added of 

 a variety cultivated by Mr. de Castolla, and which was used for the 

 whole Mount Opliir vintage. No false heads were used, and the skins 

 were allowed to rise to the surface. As soon as the marc became firm 

 the liquid was run off from the skins on an average 24 hours after the 

 vats had been filler]. Contact with the skins might have been prolonged 

 with advantage witli Bastardo and Alvarelluu) without unduly increasing 

 the colour. Touriga if left in prolonged contact with the skins wcmld 

 produce a. wine of very deep colour. Fermentation was checked by 

 fortification when the must of eacli variety had been rcMluced to about 

 5 degrees TJeaumr. Owing to a limited spirit supply each variety did not 

 receive itU'iitical treatment, and a slight variation in suijar content 

 resulted. During fermentation eacli variety had a totallv different 

 perfume to the better-knoAvn Euro})ean varieties. In tlie case of 

 Alvarelhao this wai especially mark(>d. 



The wines resulting are now entirely distinct. Alvarelbilo has a 

 pronounced boucpn't and ])ungent almost ])e[)perv flavour. IJastardo i« 

 a pale-coloured wine witli a most marked raisin flavonr. Touriga is 

 a wine of distiiu'tive character, and a flavour already suggesting vintaire 

 port. Grenache treated under identical conditions is a far more neutral 

 wine. 



At a latei- slaire it will be more easy to arrive .-if a true estimate of 

 the relative (pinlity of eacdi variety. At present the wines show great 



