Technical Report
 

Southern Oregon New Varietal Wine Production 1993 Season

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  • The new varietal trial at SOES was monitored during the growing season and during ripening by David Sugar and Porter Lombard (see Winegrape Variety Trial in Southern Oregon). The 1993 vintage was a late ripening season and not all the varieties developed sufficient maturity for experimental wine production. Tempranillo, Viognier, Limberger, Cabernet franc, Dolcetto, Syrah, Nebbiola, Nebbiola lampia, and Sangiovese were harvested for wine production. The must and new wine analysis is shown in Table 1. The best maturity was achieved by Tempranillo, Limburger, Cabernet franc, Nebbiolo lampia, and Viognier. The Nebbiolo selections, however, were very high in acid and low in pH as was the Sangiovese. Although Dolcetto only reached 19.0 Brix this variety had low acidity compared to the other Italian varieties. Limburger, Dolcetto, Tempranillo, and Syrah had the highest color intensity and Tempranillo, and the two Nebbiolo selections had the highest total phenols. New wines were presented to winegrowers at the OSU Winegrape Research Day.
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  • Watson, B., & Price S. (1994). Southern Oregon New Varietal Wine Production 1993 Season. Oregon Wine Advisory Board Research Progress Report.
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