Posted 24 March 2009 - 02:21 AM
Secondly a compliment...far out what a site, it took a while to get here but what a find!
I will be buying my first ever grapes this weekend, they are Seibel (a convenience more than anything) what little I can find on the web suggests they are not of the best quality for winemaking, but as it is my first season I will happily make do.
Has anyone had any experience with this variety and happy to share their perspective on its journey to a palatable drop?
Posted 24 March 2009 - 04:06 AM
So, to make a short answer long, I think you need to be more specific.
Posted 24 March 2009 - 02:35 PM
Posted 24 March 2009 - 04:53 PM
I have a similar story but it was 1975 and it was an excellent wine (Len Penachetti was barely out of high school then). I don't remember the number of the Seibel variety but it was an experimental planting that didn't produce enough for a commercial grower. It had been a vintage year but heavy rains in October bogged down the machines in the heavy clay. I cut 6 bushels by hand for a grower off Louth St. in St. Catharines I used to work for and got to keep 3. I remember being soaked to the skin in mud to my knees.
We used wild yeast and a natural MLF in the secondary and bottled before Christmas. Good local reds were unheard of in Ontario (Don Ziraldo was just starting his first batch of Foch and de Chaunac) and everyone that got a bottle drank it immediately. For many, it was the best wine they'd every had, but in all fairness we were competing against Baby Duck and Mogen David.
However, there are much better choices today. Read the thread on controlling acid in native grapes and tell us the number of the variety and someone will have specific suggestions.
Posted 24 March 2009 - 04:54 PM
I'm from New Zealand and I think this may be one of the few plantations left of this grape - if all goes well I will certainly be looking for a more recognised varietal next time round.
Once again thank you for your comments - much appreciated.
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