Fruit

Vitis vinifera ‘Carignan’

‘No. 33 — Carignan (1/1, or No. 1 of Mr. Busby’s private collection). Black grape, bearing occasionally in great abundance, and sometimes comparatively little, appears to be hardy, and subject to no disease; ripens too late with me to estimate its qualities as a wine grape.

The foregoing three [Carignan, Grenache and Mataro], with sometimes the addition of No. 36 [Mourastell], are described by Mr. Busby, in his journal, and by French authors, as the sorts used in making the wine of Roussillon; the whole being usually planted together. Some of the wine made from them, on decomposing schistus, is said to have been kept more than 150 years, and to have continued to improve to the last.’ [Maro p.29/1844].

Vitis vinifera ‘Chasselas’

‘Bunches, long, loose, and shouldered; sometimes compact and cylindrical. Berries, large, round, and, in the compact bunches, inclining to oval. Skin, thin and transparent, greenish yellow, becoming pale amber when quite ripe, and sometimes marked with tracings and dots of russet; covered with thin white bloom. Flesh, tender and juicy, sweet, and richly flavoured.’ [Hogg – Fruit Manual p.404/1884].

Vitis vinifera ‘Ciotat’

‘Bunches nearly the size of the White Muscadine. Berries round, white, of a middling size, with a thin skin, and a delicate juicy flesh, which is very sweet, but not highly flavoured. The leaves are finely divided, wholly different from any other sort. It will ripen pretty well on a south wall, in a warm season; but the bunches are larger, and the berries much better flavoured, in the vinery.’ [George Lindley – Orchard Guide p.208/1831].

Vitis vinifera ‘Corinth’

Probably the grape called Black Corinth by George Lindley. ‘Bunches short and rather small. Berries small, roundish, about the size of a pea, with a few much larger ones intermixed, generally without stones, and much clustered on the bunches. Skin thin, of a deep black colour. Juice sugary, but without perfume.’ [George Lindley – Orchard Guide p.190/1831].

Vitis vinifera ‘Dolcetto’

‘No.3 – Dolcetto (85/3, or No. 85 of Mr. Busby’s 3rd or Montpelier collection). Black grape, very early ripe, sugary, generally very productive, but uncertain, yields an agreeably flavoured red wine of good body, but not of good colour. The clusters large, with round berries loosely [closely in errata] set. It is in very hot weather subject to disease or accident, called by gardeners “shanking off”, that is the stems, or portions of the stems, of the bunches become withered after the berries change colour, but before they are ripe. the latter in consequence remain quite acidic and unfit for wine, and usually but not always, drop off by the time the uninjured portions attain perfect maturity. Such of the damaged berries as remain should be carefully removed previously to crushing the grapes.’ [Maro p.22/1844].

Vitis vinifera ‘Epicier’

‘No. 21 – Epicier (172/3 or No. 172 of the third or Montpelier collection [of Busby]). Black grape, round berries, bunches rather large or of medium size, sweet, bears well, promising for wine. Same room as No. 3 [Dolcetto]).’ [Maro p.25/1844].

Vitis vinifera ‘Fine White Grape No. 22’

Unidentified but described by William Macarthur: ‘No. 22 – White Grape (56/2, or No.56 of the 2nd or Luxembourg, collection [of Busby], misnamed Chasselas Violet in the catalogue). A remarkably sweet, juicy, thin skinned, delicately flavoured grape, to my taste, the best table grape in the colony, not in the least resembling the family of Chasselas in its habit, moderately productive, but uncertain, the flowers being apt to become abortive. Fruit very liable to burst and rot, if heavy rain falls near the period of maturity, makes delicately flavoured summer wine.’ [Maro p.25/1844].

Vitis vinifera ‘Fine White Grape No. 23’

An unidentified variety, but described by William Macarthur: ‘No.23 – White Grape (295/3, or 295 of the Montpelier collection [of Busby]). An excellent grape for wine of medium strength, bearing considerable affinity to the preceding [Fine White Grape No.22], but much more productive; it bears large beautifully formed bunches, the berries moderately closely set, not liable to burst and rot, excepting under long continued rains. It has the peculiarity of being from 10 to 14 days behind almost every other variety in bursting into leaf, of being late before the fruit commences to swell to maturity, and yet of ripening as early as the greatest part of the varieties in this division [mid-season ripening]. Next to No. 19 [Raisin Vert], it is considered to be the best white grape to cultivate where produce combined with medium strength is an object, and it may even prove to be superior to it. Both this and the last [Fine White Grape No.22] are excellent table grapes.’ [Maro p.26/1844]

Vitis vinifera ‘German Small Black’

‘No. 9 – Small Black Grape. Probably of the Pineau family, also from Germany, bears little, but promising for wine. This and the preceding [Small Pink Grape] are small hardy plants and would probably succeed in cold elevated sites. I have never seem their produce made into wine. They should be planted at least as close as No.1 [Pineau Gris].’ [Maro p.23/1844].

Vitis vinifera ‘German Small Pink’

‘No. 8 – Small Pink Grape. I believe from Germany, very early ripe, bears little, but is probably good for wine.’ [Maro p.23/1844].

Vitis vinifera ‘Gouais’

White grape. ‘Vine a strong grower, bunches of medium size, conical, compact, berries over medium size, round, very juicy, without special flavour, ripen late, skin thin, a heavy bearer, long or short pruning; gives a clean wine, without much character, but fermenting easily; suitable for blending or for distillation.’ [Despeissis p.263/1903].

Vitis vinifera ‘Grenache’

Red grape. ‘No. 34 - Grenaches (2/1, or No. 2 of the private collection [of Busby]). Black grape, not so productive as the former [Carignan], but equally uncertain, ripens equally late.

The foregoing three [Carignan, Grenache and Mataro], with sometimes the addition of No. 36 [Mourastell], are described by Mr. Busby, in his journal, and by French authors, as the sorts used in making the wine of Roussillon; the whole being usually planted together. Some of the wine made from them, on decomposing schistus, is said to have been kept more than 150 years, and to have continued to improve to the last.’ [Maro p.29/1844].

Vitis vinifera ‘Klieb-roed’

I have been unable to identify this grape and have no description as yet. It may be a red grape as Asmanhausen is famous for a red wine of that name.

Vitis vinifera ‘Lombardy’

‘Bunches, very large, shouldered, closely set, and handsome; sometimes weighing from six to seven pounds. Berries, large and round, inclining to oval. Skin, pale red or flame-coloured. Flesh, firm, sweet, and well-flavoured, but only second-rate. This requires a high temperature to ripen it. The vine is a very strong grower, and requires a great deal of room, but it is a good bearer. The only recommendation to this variety is the great size of the bunches and beauty of the fruit.’ [Hogg – Fruit Manual p.394/1884].

Vitis vinifera ‘Malbec’

‘No. 28 – Malbec. Black grape, from the Médoc. (This, and the following three sorts [Cabernet Sauvignon, Verdot and Suavignon Blanc], were sent to the colony from one of the best vineyards near Bordeaux, by Mr. Barton, of the house of Barton and Guestier, under the care of Monsr. D. N. Joubert, of the firm of Joubert and Murphy, and they promise to become great acquisitions.) Bunches small, berries rather large , thinly set, a very sweet, richly flavoured grape; said to be used to impart richness to the claret wines.’ [Maro p.27/1844].