There is quite a bit of discussion on the website re saving Terrantez.
Are there sources of this grape variety here in the states ?
I'd like to try and plant some.
Saving Terrantez
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jljenningsmd
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Yes, when I originally put that piece in the FTLOP Newsletter re: saving the Terrantez grape, I was contacted by a woman in CA who sent me a fun email that I will copy here but must remove her name:
Hi Roy - _____ here - I've been enjoying reading your newsletter and hope you have a great time on the beautiful Douro.
I had some thoughts regarding the preservation of the Terrantez grape variety. Several years ago, I brought some cuttings of old-vine Tempranillo or Tinto del Pais in for my vineyard, arranging ahead of time with U.C. Davis for proper importation and quarantine.
My thought was that there is Tempranillo in the U.S., but none that anyone knew the origin of in Spain, its lineage. Alejandro Fernandez of Pesquera is a friend of mine, and helped to make the connections possible to make it happen. Several thousands of dollars later, and after 4 years in the greenhouses at U.C. Davis, I am now propagating out these vines at my vineyard. ( I now know why people would rather smuggle in cuttings than go through the rigamarole of bringing them in with documentation and quarantine! )
Earl Jones of Abacela vineyard in Roseburg, Oregon, is also interested in these old Douro/Duero varieties, and I know he has some Bastardo.
Perhaps on a future trip to Madeira, arrangements could be made to get some cuttings and at least keep the variety alive somewhere on the planet. By the way, viticultural advisor Dr. Richard Smart believes that the MOST SIMILAR climate in the world ( believe it or not ) to the Rioja Alta and Ribera del Duero high elevation happens to be near Roseburg, Oregon, and warmer sites in the Willamette valley, like mine. I have looked at temperatures during the growing season for the last 4 years and found that generally the high and low temperatures are within 3-4 degrees' difference every day from what we have here. Penafiel normally gets @25 inches of rain a year, our average for the last 8 years.
With Pinot Noir also being a thin-skinned, delicate grape variety, avoiding powdery mildew is critical here as well. Perhaps the best new product that I have been spraying is something called either Kaligreen or Milstop ( brand names ). Basically it is a form of baking soda, inexpensive, can be used in an organic program - it is a mildew eradicant because it changes the Ph and breaks any existing mildew molecules.
These more delicate grape varieties take dedication on the part of the grower. I hate to see the most challenging ones disappear from the planet! Perhaps a project is in order?
I have been a bit out of the wine-world loop for a few years, as my husband had a stroke 3 years ago. I am caretaking, running the wine shop in Cannon Beach, and farming the vineyard as well, so I am a bit maxed out. But if I can contribute in some way to a project like this, let me know.
I envy you your trip to one of the most beautiful places in the world. Should you encounter Johnny Graham at Churchill, please give him my regards. Cheers,
Hi Roy - _____ here - I've been enjoying reading your newsletter and hope you have a great time on the beautiful Douro.
I had some thoughts regarding the preservation of the Terrantez grape variety. Several years ago, I brought some cuttings of old-vine Tempranillo or Tinto del Pais in for my vineyard, arranging ahead of time with U.C. Davis for proper importation and quarantine.
My thought was that there is Tempranillo in the U.S., but none that anyone knew the origin of in Spain, its lineage. Alejandro Fernandez of Pesquera is a friend of mine, and helped to make the connections possible to make it happen. Several thousands of dollars later, and after 4 years in the greenhouses at U.C. Davis, I am now propagating out these vines at my vineyard. ( I now know why people would rather smuggle in cuttings than go through the rigamarole of bringing them in with documentation and quarantine! )
Earl Jones of Abacela vineyard in Roseburg, Oregon, is also interested in these old Douro/Duero varieties, and I know he has some Bastardo.
Perhaps on a future trip to Madeira, arrangements could be made to get some cuttings and at least keep the variety alive somewhere on the planet. By the way, viticultural advisor Dr. Richard Smart believes that the MOST SIMILAR climate in the world ( believe it or not ) to the Rioja Alta and Ribera del Duero high elevation happens to be near Roseburg, Oregon, and warmer sites in the Willamette valley, like mine. I have looked at temperatures during the growing season for the last 4 years and found that generally the high and low temperatures are within 3-4 degrees' difference every day from what we have here. Penafiel normally gets @25 inches of rain a year, our average for the last 8 years.
With Pinot Noir also being a thin-skinned, delicate grape variety, avoiding powdery mildew is critical here as well. Perhaps the best new product that I have been spraying is something called either Kaligreen or Milstop ( brand names ). Basically it is a form of baking soda, inexpensive, can be used in an organic program - it is a mildew eradicant because it changes the Ph and breaks any existing mildew molecules.
These more delicate grape varieties take dedication on the part of the grower. I hate to see the most challenging ones disappear from the planet! Perhaps a project is in order?
I have been a bit out of the wine-world loop for a few years, as my husband had a stroke 3 years ago. I am caretaking, running the wine shop in Cannon Beach, and farming the vineyard as well, so I am a bit maxed out. But if I can contribute in some way to a project like this, let me know.
I envy you your trip to one of the most beautiful places in the world. Should you encounter Johnny Graham at Churchill, please give him my regards. Cheers,
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com