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Atwater Vineyards

Origin: A hybrid developed by the firm Seyve-Villard started by Bertille Seyve and Victor Villard in 1919 in France. A hybrid crossing Vitis vinifera, Vitis rupestris and Vitis lincecumii.

New York Introduction: Probably introduced through Philip Wagner or released through the New York State Agricultural Experiment Station at Geneva.

Atwater Introduction: 1982

Acreage: Atwater Estate Vineyards: 0 .7 acres Total New York:331

Viticultural Characteristics: A hardy, low to moderately vigorous vine with excellent disease resistance. Produces moderate to high yields and frequently requires cluster thinning to prevent over cropping. Buds and ripens early, producing medium to often very large compact clusters of grapes.

Taste and Aroma Characteristics: Hints of citrus, melon, and green apple often present. Medium to light bodied, well balanced with a crisp finish, Seyval is certainly the equal of all but the finest vinifera wine grapes. When barrel fermented, takes on the qualities of a light Chardonnay.

How we use it: We put it where we need more white wine….sometimes it goes into our Stone Bridge White, sometimes we blend it in the Banana Belt White, sometimes we throw a little into a Chardonnay, sometimes we sell all of it to other wineries so we don’t have to come up with another “sometimes”…