48 



long-jointed, of a yellowish-grey colour, with rather small buds. Leaves 

 rather large, five-lobed, teeth blunt and irregular, upper-surface of dark 

 green, glossy and bulgy, under-surface downy ; bunch medium, and 

 close ; berries small, round, thick-skinned, of a golden colour when 

 ripe, brownish where exposed to the sun. 



* Sauvignon (Red). See Cabernet. 



f Sauvignon (White). Synonyms : Surin Fie, Blanc Fume, 

 Feigentraube. 



One of the choicest of all the white varieties. It, together with the 

 Semillon, yields the celebrated Chateau Yquem wine, and most of the 

 other renowned vineyards of Sauternes. In the first region it would 

 give excellent results. It thrives in most soils, but gives the best 

 results in a well-drained friable pebbly clay soil. 



The Sauvignon is hardy, little subject to fungus diseases, but is a 

 poor bearer. 



It is a vigorous spreading grower, with medium-size yellowish-brown 

 wood. Leaves small, thick, three-lobed, broader than long, teeth 

 short, blunt, and uneven, upper-surface smooth, under-surface downy; 

 bunch small and close; berries medium size, slightly oval, trans- 

 parent, thin-skinned when ripe, of a delicious flavour. 



Semillon. Synonyms: Colombier, Goulu Blanc, Chevrier, 



and sometimes, erroneously, Malaga. 



This is another " Sauternes " variety, the wine made from it is 

 similar to that of the Sauvignon in most respects, although not quite 

 so perfumed. It is a better bearer than the Sauvignon, which it re- 

 sembles to some extent, differing from it by the colour of the wood, 

 which is dark-brown (mahogany). Leaves large, three or five-lobed; 

 bunch large, rather close; berries large, almost round, of a golden colour, 

 with thin skin. 



* Shiraz. Synonyms : Red Hermitage, Schiras, Sirac, Syra, 



Sirrah, Serine, Candive. 



An excellent red variety, perhaps more extensively cultivated than 

 any other in Victoria. 



It forms the base of the celebrated Hermitage vineyards of France, 

 where it was first planted by a monk, who, returning from Shiraz, in 

 Persia, brought the cuttings with him. So goes the story, and it 

 explains the two most common names by which it is known. 



