33 



produce by hybridization between the Tinto or Teinturier and the 

 ordinary cepages of the South of France a new variety with the red 

 juice of the former and the many advantages of the latter sorts. His 

 experiments were successful, and he and his sons have since given us 

 many varieties, the best known of which are the Petit Bouschet 

 (Aramon x Tinto), Alicante Bouschet (Grenache x Tinto), Terret 

 Bouschet, and Aspiran Bouschet. These sorts are of value for the 

 production of intensely deep-coloured wines. 



* Burgundy. See Pinots. 



* Cabernet Sauvignon. Synonyms : Petit Cabernet, Vidure, 

 Navarre, Vinidure, Sauvignonne, and in Australia it is fre- 

 queutly, but erroneously, called Carbinet. 



This is one of the choicest red varieties of France. It forms the 

 basis of all the best vineyards of Bordeaux, and is largely cultivated 

 in the cool region of Victoria. The wine made from it cannot be 

 surpassed. As wine made from it is a little rough when young, it is 

 better to mix it with some other sorts at vintage time ; the wine is 

 then ready for market sooner than would otherwise be the case. 



It is unfortunately a shy bearer, and is very subject to set badly at 

 flowering time. It is also very liable to fungoid diseases, especially 

 oidium and anthracnosis (black spot). Under very favorable conditions 

 it may give as much as 500 gals, per acre, but the average in good soils 

 cannot be said to be more than 200 gals. 



It is only in the cool region of Victoria that the cultivation of 

 the Cabernet is to be recommended. In the warm parts the advantages 

 gained from it are not sufficient to make up for the small yield. 



It comes into leaf late, and escapes late frosts. It ripens at the end 

 of the second period. 



The soil which suits it best is a pebbly soil resting on a clay sub- 

 soil, also gravelly, so as to insure thorough drainage, the Cabernet 

 suffering, perhaps, more than any other sort from an excess of 

 moisture around its roots. 



It is at all times, unfortunately, very subject to fungoid diseases, 

 especially oidium and anthracnose, but is exceedingly so if badly 

 drained. 



The fruit-bearing buds of the Cabernet are situated at some distance 

 from the old wood. It follows that it must be pruned long ; if short- 

 pruned, it will often prove perfectly sterile. 



D 



