APPENDIX. 



a nee of large bunches of large grapes, but the 

 wine, though abundant, is weak, and has Httle 

 colour. 



44. Brunfourcat. This grape yields the best wine 

 of the district, but in less quantity than the above. 

 According to Negrel Ferand, it came originally 

 from Bourdeaux, and yields an excellent wine 

 when cultivated in a light soil, on the slope of a 

 hill. 



The folloMing three varieties are from the Hill of Hermitage, 

 and are the varieties exclusively cultivated in the hest vine- 

 yards. 



45. CiRAS — Cavoleau, Scyras. This variety is alone 

 used in making the best red wines of Hermitage. 

 Cavoleau mentions a tradition which exists in the 

 neighbourhood, that this variety was originally 

 brought from Shiraz, in Persia, by one of the 

 Hermits, who resided in the Hermitage, of which 

 the ruins still exist on the Hill where the cele- 

 brated wine of that name is produced. 



46. RoussETTE — Cavoleau, Roussanne. This va- 

 riety yields by itself a dry spirituous wine, and is 

 not very productive. 



47. Marsan — white. This variety by itself yields 

 a sweet wine mixed with the Roussette, it pro- 

 duces the best white wines of Hermitage. 



The two following varieties are vines of Burgundy, from the 

 Clos Vougeot. 



48. PiNEAU Blanc, or Chaudeny — white. Pro- 

 duces indifferently ; is the only variety of white 

 grape cultivated in the best vineyards. 



