ON VINEYARDS. 
205 
the Vineyards of my ingenions friend, the Hon. Charles Ha- 
who has been long diflinguifhed for his peculiar elegant 
“ tafte, he would havefpoken with more certainty. To him I 
“ am particularly obliged for the following exadl defcription 
“ which he has, at my requeft, given of the rules he had pur- 
fued, and which he has given me leave to publilh.” 
The Vineyard at Pain s- HUT is fituated on the South fide of 
a gentle hilly the foil a gravelly find ; it is planted entirely with 
two forts of Burgundy grapes, the Auvernat, which is the 
mofi delicate, but the tender efl j and the Miller grape, commonly 
called the Black Clufter, which is more hardy. The frf year I 
attempted to make red wine in the ufual way, by treading the 
grapes, then letting them ferment in a vat, till all the hujks and 
impurities formed a thick cruf at the top, the boiling ceafed, and 
the clear wine was drawn of from the bottom. 
This efay did not anfwer j the wine was fo very harf and 
aufere, that 1 defpaired of ever making red wine fit to drink •, 
but through that harfimefs I perceived a flavour fomething like 
that of fame fmallYxtc\z\\ white wines, which made me hope I 
Jhould fucceed better with white wine. That experiment fucceeded 
far beyond my mofi fanguine expectations ; for the very Jirfi year 
I made white wine, it nearly refimbled the flavour of Champaign ; 
and in two or three years more, as the Vines grew Jlronger, to 
tny great amazement ray wine had a finer flavour than the befl 
Champaign 
