11 Sept., 1916.] Notes on Portuguese Vine Varieties. 569 



•' Villa Maior is quoted as stating that Bastardo yields 51.8 per cent, of choice 

 must, lightly rose-coloured, of density 1.140 (17 deg. 7 Beaume), containing 

 29.285 per cent, sugar and 0.23 per cent. acid. Sr. da Costa quotes somewhat 

 different percentages. 



'■ Bastardo crushed alone produces a generous wine, very agreeable a,nd of 

 great flavour [Grande flavor), a wine which as a rule ages early, attaining at 

 the end of two years the characteristic colour of onion peel. Under the micro- 

 scope the must, which is of rosy colour, shows a very considerable number of 

 ferments, the cells being turgid and very active." 



Sr. Duarte de Oliviera contributes a long and interesting^ article 

 concerning this variety to Ampelographie,^ in which, in addition to 

 quoting a good deal of what we have reproduced above, he gives the 

 following information: — 



The curious confusion between Bastardo and Pinot is dealt with, 

 it being pointed out how Villa Maior corrected the ©rror — 



" Bastardo became included among the Douro varieties without it being 

 possible to say whence it came or why it bears its present name. It has no 

 analogy with foreign sorts, and in our ignorance concerning its origin we are 

 forced' to admit that it must be Portuguese; if it is truly so, it is the richest 

 gem in the Portuguese oenological ci-own, because it is to it especially that Port 

 wine owes its world-wide reputation. 



" Though widely distributed throughout Portugal, and everywhere appreciated, 

 it was on the Douro that it played the largest part in the making of wine. In 

 such celebrated vintages as 1834 and 1846 the presence of this grape can be 

 recognised as soon as the bottle is uncorked, even by those who ; re not profes 

 sional wine tasters. 



'• Since the reconstitution of the vineyards, Bastardo has not played so large 

 a part as it formerly did, especially in the hotter parts of the Douro, where the 

 warm sun causes it to shrivel, even before vintage. The neglect of this most 

 valuable vine is deplored, but it is recognised that it was inevitable, since the 

 yield cannot be relied upon — capricious in its production and unable to withstand 

 either thick fogs or the ardent rays of the midsummer sun, the vats would remain 

 almost empty if other comrades more common {Bourgeois), but more generous, 

 did not often save the situation. Therefore, on the Douro, in all very sunny 

 aspects, Bastardo has been shown the door ; but we must state that no one dares 

 to say, or even to think, that it ought not to co-operate, as formerly, in the 

 making of the great wines. Bastardo is not wanted, but a good souvenir is 

 retained of it. Bastardo has been the great variety which has made the repu- 

 tation of Port wine. 



" Except in Minho (northern Portugal), where it is pruned long, it is usually 

 pruned short. Thus treated, and grafted on vigorous stocks, the bunches are 

 larger tlian they would otherwise be. 



•' Bastardo comes into leaf about the same time as other sorts usually grown. 

 Though always an early sort, since it has been grafted on resistant stocks it is 

 even earlier." It is this earliness which is causing it to disappear altogether 

 from the Douro. It also causes it to fall a prey to birds and insects; thrushes 

 in particular do mucii damage to its fruit. It is a very vigorous vine, and the 

 stem becomes enormo-is; it resists downy mildew fairly well, but suffers much 

 from Oidium, especially in moist situations. 



" Fermentation trouljles similar to those referred to bv older autlu)rities are 

 mentioned. 'I'he fermentation of this grape is exceediuL'iy lazy, extraordinarily 

 slow of accomplishment. Even though the grapes be not over-ripe, the must is 

 always thick and viscous; it is necessary to wait several days and to stir fre 

 qneutly in order to bring the wine to deg. Beaume, so as to make a table wine. 

 In the ease of conversion into Port the vat is racked at 5 deg. or 6 deg. Beaume. 

 Fermentation then proceeds quicker, because the most diffiodt stage is the 

 reduction of the gravity from 5 deg. to deg., especially wlien the oriyinnl 

 gravity of tlu' must was greater than 12 deg. or 13 deg., as it frequently is at 

 Traz OS Monies, and very common with second and tliird grade wines on the 

 Douro.t 



• Edifi'rt l)y M.M. Vi.J.i and Vf^rmnrol. 



t It. is wirt'hy of not • tint v.ry hi«li Ui-anin*' strongth is not considered nocessury for thi" clioiccr 

 Porta. Tills is iii agr<'P(n"nt witli tin- criticism of Au-*tralian winos nf Port typi-, by coinpotonl wInn 

 jndgca, as bwing excessively sweet. 



