566 Journal of Agriculture, Victoria. [11 Sept., 1916. 



mixture, and I found it much superior to all that were tasted — even to 

 Champagne." 



Seeing that the wine wasi only a year old this confirms the rapid 

 maturation of the wine made from Bastardo. Fonseca further states: — 



" This variety produces much in all classes of soil but as its grapes are very 

 subject to dry up and also to rot, a year seldom occurs in which they can be 



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vintaged in perfection; besides this defect they have another, viz., that if 

 crushed alone, or even if present in great proportion, they are not capable of 

 yielding a wine of much duration ; the wines of Ga.ivosa, on the Alto Douro. in 

 which there is a large proportion of Bastardo, are choice (finos), delicate, of an 

 exquisite flavour and excellent bouquet, but nevertheless they are poor in colour 

 and body, and do not keep so well as others of the Alto Douro; in the trade 

 they are not classed as wines of colour and body, even though they contain a 

 fair proportion of Alvarelhao and other sorts." 



