GRAPES AND WINES IN CALIFORNIA. I43 



occurs, \vc will note it, giving our present experience on the sub- 

 ject. 



Climate. — The California climate, with the exception of the sea- 

 coast, especially where the prevailing western winds drive the 

 fogs over the locality, is eminently adapted for the culture of 

 grape-vines, and it is proved conclusively that no European lo- 

 cality can equal within two hundred per cent, its productiveness. 

 The oldest inhabitants have no recollection of a failure in the 

 crops of grapes. The production is fabulous ; and there is no 

 doubt in my mind that before long there will be localities dis- 

 covered which will furnish as noble wines as Hungary, Spain, 

 France, or Germany, ever have produced. Vineyards planted in 

 various counties, beginning at San Diego up ^to Shasta, have 

 given magnificent results, and leave no doubt in the mind that 

 the north is as favorable and productive as the south. 



Site. — In California site is not so material as in European coun- 

 tries, especially where, during the summer season, a good deal of 

 rain falls ; and if the vineyard is not exposed during the whole day 

 to the sun, the rain will rot and damage the grapes. California, 

 having an even temperature, is warm and without rains in sum- 

 mer. Almost any locality will do ; but if a western gentle slope 

 can be obtained, by all means it should be taken. 



Soil. — "When the planter resolves to plant a vineyard, he should 

 determine whether he is planting to produce grapes for wine or 

 for market. If for the former, he must look for a soil which is 

 made by volcanic eruptions, containing red clay and soft rocks, 

 which will decay by exposure to the air. The more magnesia, 

 lime, or chalk the soil contains, so much the better. This kind 

 of soil never cracks, and retains the moisture during the summer 

 admirably. Such a soil will produce a wine that will keep good 

 for fifty or one hundred years, and improve annually ; is not lia- 

 ble to get sour, or, when exposed to the air after one year old, to 

 get turbid, and change color in the bottle or glass. 



If such soil can not be found on the ground desired to be laid 

 out for a vineyard, the second best may be taken, which is a shell- 

 mound. There are many localities in this State, even as high as 

 the mountain tops, where acres of land consist of decayed shells. 

 Such soil will give a good wine in great abundance. The next 

 best to the above soil is a gravelly clay, slightly mixed with sand, 

 so that it will not crack. If it can be, red color or dark black ; 



