New member in Kansas

[swaring]

Hello everyone, I’m growing 16 vines in my backyard, and making field blends. It’s my 4th year (2 harvests) with Noiret(3vines), Carot Noir(1), Chambourcin(1), Petite Pearl(3), Marquette(4), and I have 2 Mars that are 7 years old and 2 Chancellors that are new.

I like the blend so far but I’d like to simplify and improve the blend so any advice would be welcome. The 3 Noiret do not yield much and have many blanks on the cordons, plus I don’t love the flavor. I’m thinking about grafting one of the others on to the Noiret rootstocks after cutting them down in the spring, to take advantage of the 4 years of root growth. Would you choose the Chancellor, Petite Pearl or one of the others?

PS The Mars is a table grape with no seeds and a brix around 18. It makes good wine but dominates the blend with light red fruit and I tried it as a rose this year. The rose was good and I’ll throw the skins back into the blend.

I was encouraged to see a few threads about blends of hardy hybrids as this information seems hard to come by. Is the Chancellor a good one to amplify in the blend? It seems that a little of the Petite Pearl goes a long way, it’s very detectable. We have a hot dry climate and GDD well over 3000. Thanks!

 

[Christopher Anderson]

Welcome to WMT! I have about 10 vines, all planted 3-5 years ago. 3 of the vines (I don't know what they are), have not produced quality and quantity grapes. I started last year taking and rooting cuttings from my best vines. I plan on replacing these non-producing vines after the last freeze.

 

[David Violante]

Welcome to WMT! I don’t have experience with those types but I’m sure you will get some great suggestions here. The folks are friendly and have a ton of great knowledge.

 

[sour_grapes]

I cannot help with you vines questions, but welcome to WMT!

 

[swaring]

Thanks for the warm WMT welcome!

 

[Rice_Guy]

welcome to WMT

Your vineyard sounds like mine, two PP, two Millot, two Frontenac, etc etc. I really like PP for flavor. Millot and Briana anre easier for growing. Itasca has high sugar and clean flavor. But grapes with high humidity means fungus and work. I never graduated to a favorite grape. I have more of a country wine mindset, the growing is easier.

 

[wrongway]

Hello everyone, I’m growing 16 vines in my backyard, and making field blends. It’s my 4th year (2 harvests) with Noiret(3vines), Carot Noir(1), Chambourcin(1), Petite Pearl(3), Marquette(4), and I have 2 Mars that are 7 years old and 2 Chancellors that are new.

I like the blend so far but I’d like to simplify and improve the blend so any advice would be welcome. The 3 Noiret do not yield much and have many blanks on the cordons, plus I don’t love the flavor. I’m thinking about grafting one of the others on to the Noiret rootstocks after cutting them down in the spring, to take advantage of the 4 years of root growth. Would you choose the Chancellor, Petite Pearl or one of the others?

PS The Mars is a table grape with no seeds and a brix around 18. It makes good wine but dominates the blend with light red fruit and I tried it as a rose this year. The rose was good and I’ll throw the skins back into the blend.

I was encouraged to see a few threads about blends of hardy hybrids as this information seems hard to come by. Is the Chancellor a good one to amplify in the blend? It seems that a little of the Petite Pearl goes a long way, it’s very detectable. We have a hot dry climate and GDD well over 3000. Thanks!

Sorry I don't know about your questions but HELLO from a fellow Kansan!! I'm a bit west of Wichita.

 

[Retired teacher]

Sorry I don't know about your questions but HELLO from a fellow Kansan!! I'm a bit west of Wichita.

And I’m down in the SE corner. Welcome!

 

[swaring]

Sorry I don't know about your questions but HELLO from a fellow Kansan!! I'm a bit west of Wichita.

Hello Kansas!

 

[swaring]

Sorry I don't know about your questions but HELLO from a fellow Kansan!! I'm a bit west of Wichita.

(I’m in Hays)

 

[swaring]

welcome to WMT

Your vineyard sounds like mine, two PP, two Millot, two Frontenac, etc etc. I really like PP for flavor. Millot and Briana anre easier for growing. Itasca has high sugar and clean flavor. But grapes with high humidity means fungus and work. I never graduated to a favorite grape. I have more of a country wine mindset, the growing is easier.

Thanks! I’ll be interested to hear more about wines!

 

[ChuckD]

Welcome to WMT from a fellow hobby vineyard owner.

 

[Rice_Guy]

Thanks! I’ll be interested to hear more about wines!

At this point PP is the one red that seems to taste good. There is what I would call “northern hybrid flavor” in the other reds. PP dominates when I do vineyard blends.

Briana is my favorite white, easier to grow however foxy when really ripe. Itasca is the best for brix and not being foxy. ALL the whites need lots of YAN, otherwise they are reductive (sulfury) flavor.

 

[swaring]

Thank

And I’m down in the SE corner. Welcome!

At this point PP is the one red that seems to taste good. There is what I would call “northern hybrid flavor” in the other reds. PP dominates when I do vineyard blends.

Briana is my favorite white, easier to grow however foxy when really ripe. Itasca is the best for brix and not being foxy. ALL the whites need lots of YAN, otherwise they are reductive (sulfury) flavor.

Good to know, thanks! I’ve noticed the PP predominance in blends. Someone said the best blend was 50:50 PP and Marquette so maybe I should steer in that direction.

 

[Rice_Guy]

Why?
if you like Marquette grow it, if not don’t plant more
If you like PP grow it, . . .

You are far enough south you have vinifera choices I don’t have. I would sample all local wines to see what tastes good. Most vinters club Marquette has a flinty flavor. The best I have seen in club was a Marquette Rose which didn’t have that note.
How do you like your Noriette? Chamboucin? etc.

One answer could be your target variety is easy to grow. As a farmer I would plant Millot, I could harvest something before I learned about Mancozeb fungicide. Better yet as a farmer is Briana and if picked at low brix it won’t have the foxy note. 10% PP will dominate a Briana blend.

 

[swaring]

Thanks for all the great practical advice! Your notes on Marquette and Petite Pearl are interesting and helpful. I fine the spicy notes in Noiret and Chambourcin to be off-putting but so far they are minor players. Thanks for the comments!