video about the Regent Grape that offers the viewpoint of a Regent producer in the beautiful Rhine River Valley of Germany.
It discusses large scale wine production with the Regent Grape but also highlights it's potential for making world class wines. I found it extremely interesting and encouraging. Enjoy!
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I have about an acre of Regent here in the Puget Sound region of Washington state. Just became commercial last August and my 2014 Regent has been my second best seller after our Estate Chardonnay. Looks like 2015 will be just fine as well. Love how easy the grape is to manage in the vineyard. We have been to Germany and sampled the Regent there as well.ReplyDelete
It's great to hear about your success with Regent. I agree that is easy in the vineyard, especially in comparison to the usual hybrids grown here in Upstate NY. How did you like the German Regent wines you sampled? Thanks for your visit and comment! -DaveDelete
I grow Regent on SO4 rootstock on glacial moraine near Blaine Washington on the Canadian side of the US border on a south facing slope. I grow 12 clusters per 12 shoots on 4' by 7' spacing (north-south) no pesticides single Guyot training. We typically get 1730 heat units per year which gives us 1.085 brix Regent and 1.098 brix Marechal Foch (6' x 7') spacing one cluster per shoot at SG 1.098. Yield in 2017 was 108 lbs Regent and 90 lbs Foch on 20 Regent and 16 Foch plants respectively. We cold ferment whole berries hand de-stemmed and uncrushed for 8 days with Pasteur Red yeast. Wines are treated with 60 medium toast Americal cubes for 30 bottles for 60-120 days during spontaneous malolactic fermentation. We use Regent and Foch to reduce the alcohol and raise the acid contenbt of high brix 26-28% Washington low yield Cabernet Sauvignon, Cabernet Franc and Syrah grapes. We shoot for sub 15% alcohol in blended wines which are stored for 1-2 years in a temperature and humidity controlled walk in cooler before bottling. Regent and marechal Foch absolutely improve the Washington grape wines. We may also blend Regent and Foch with California Amador county Petite Sirah and Zinfandel to add complexity. May also use either grape together with some really tasty 2017 Washington Mourvedre. We have similar experience with Regent when fully ripe they can fall off of the clusters and may attract wasps. Our brix on Regent is lower than yours. Acid is probably higher. We get Foch up to 1.1106 SG (dead ripe). We pick it before any botrytis hits due to wet weath or wasp damage. Sometimes we cover Regent and Foch with clear polyethylene (vapour barrier) to keep the grapes as dry as possible before harvest (also drops tartaric acid). Very resistant to powdery mildew. Easy to prune. SO4 rootstock increases winter hardiness.ReplyDelete