Petite Pearl Culture and Winetasting. Tom Plocher, Plocher Vines Hugo, Minnesota

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1 Petite Pearl Culture and Winetasting Tom Plocher, Plocher Vines Hugo, Minnesota

2 Geneology of Petite Pearl Petite Pearl MN1094 MN 1019 MN 1016 Manitoba Riparia 64 Carmine Mandan Grenache Cabernet Sauvignon x Carignan N. Dakota riparia Wilder Landot 244 labrusca vinifera Rogers, 1858 NYSES, Geneva, Hemstad, UM Olmo, UC-Davis, 1946 Hansen, SDSU, 1935 Louis Suelter, MN, 1880 E.S French Hybridizers, Elmer Swenson, Old American hybrids, 1800 s Vitis species 3/2/2017 E.S St. Croix Landot 4511 E.S Swenson Red E.S. 283 E.S. 193 Seyve-Villard E.S. 593 Open MN 78 Seibel11800 MN 78 Seibel1000 MN 78 Seneca E.S.80 Seyve-Villard Beta Witt Lignan blanc Ontario MN 78 Kendaia riparia Concord labrusca vinifera

3 Petite Pearl Fruit Characteristics Berry 2g; cluster g (Ave 96g), up to 180g on Red River Valley black clay Rather tough skins; good resistance to mildew and splitting; no reports of botrytis in the Upper Midwest Best quality at 4 tons/acre Ripens fruit over a range of heat from degree Days F and days growing season MN 1094 x E.S /2/2017 Petitepearlplus.com Introduced in 2009

4 Vine Characteristics Neat moderate growth habit, few laterals, drooping shoots Low maintenance and good fruit exposure on high cordon Good disease resistance with a normal spray program (2 prebloom-2 postbloom)

5 Vine Characteristics

6 Winter Hardiness Good hardiness during transition seasons: -November, Cool growing season followed by sudden below zero cold in mid and late November. -12F in Hugo -November-December, Record warm November; sudden cold in Mid-December. -22F on 17 Dec. in Hugo -March Record warm temperatures from March followed by cold in April Pretty good mid-winter hardiness over the years, except for the Polar Vortex in 2014

7 Temperature (F) -1 C 10 C 25 C Late spring freezes- May 14, /2/ April May

8 3/2/2017 The day after

9 Typical Petite Pearl Harvest Characteristics Hot summers-twin Cities and south Brix, ph= 3.45, TA= 8 Cooler climates Brix, ph= , TA= 9-10 High ratio (3:1) of tartaric to malic acid Soft tannins that are extractable during fermentation. Thick jammy must

10 Petite Pearl Wine Styles Discovering how it adapts to different climates with different ripening conditions A range of wine styles: Fruity dry reds produced with shorter maceration times or with carbonic maceration Elemental style dry reds using long maceration; less fruit, but star anise, clove, celery seed, mushrooms Rose wines with great color, fruit and body All have good balance between acidity, alcohol, and tannin

11 2016 Petite Pearl Rose, Lincoln Peak Winery, Middlebury, VT Harvested 9/18/ Brix, 3.29 ph, 7.8 TA Hour and a half skin contact in press Fairly hard press cycle Cool fermented with 71B yeast Yeast nutrient Back sweetened to 0.5% RS Degassed Bottled 12/1/2016 not fully cold stable Wine 12.2% Alc, 3.35 ph, 6.9 TA

12 2016 Petite Pearl Parallel 44 Vineyard, Kewaunee, WI Harvest ph 3.27 Brix 21.0 T.A. 9.0 Innoculated ICV D80 Next day Malo VP41 Punched down 3X a day Pressed at Brix= Oak staves ( 45 degrees Rhone French oak favors mouthfeel, structure and spice over toast ) Added fine lees - 20 gallons (Louise Swenson) Current chemistry ph 3.49 T.A. 8.5

13 2013 Petite Pearl Parallel 44 Vineyard, Kewaunee, WI Harvest Brix 21.1; ph 3.36; T.A Inoculated with Assmanhausen (AMH) Next day Malo MBR31 Punched down 3X a day Pressed at Brix added 25% Marquette oak staves for about 6 weeks ( 46 degrees Burgundy French oak favors toast over mouthfeel) Bottled Bottle Chemistry ph 3.36 T.A. 8.3 R.S. 1.0%

14 2013 Petite Pearl, Bear Creek Winery, Fargo, ND Harvest 9 October 22 Brix ph= 3.28 TA = 9.5 Crushed, sulfited and 48 hours cold soak Inoculated D254 yeast and, 24 hrs later, VP41 malo 18 days maceration at 80-85F; gentle pressing 12 months in Hungarian oak Not filtered Bottle chemistry Alcohol= 12.5%; ph= 3.61, TA= 7.7

15 Thanks!! Steve Johnson, Parallel 44 Winery Chris Granstrom, Lincoln Peak Winery Rod Ballinger, Bear Creek Winery

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