Anyone,
Does anyone know the hardiness limit of Furmint? I've looked through the National Grape Registry and the FPS websites but there doesn't seem a mention of it. I am guessing it is somewhere around 5, but would like to be certain.
Thank you,
Richard
Marty Johnson responded to Richard:
ReplyDeleteRichard, it looks like a good choice. I've found that quantifiable numbers are very difficult to find on all but several common varietals, and valuable only as a rough guide. However, extrapolating from the grape's growing in Hungary and Czechoslovakia it would seem to indicate that it is quite cold hardy. My concerns would be the early budding and somewhat thin skin that Jancis Robinson mentions in Vines, Grapes, and Wines (Octopus Publishing 1986 p.257). Oz Clarke seems to like it's characteristics (Grapes & Wines Sterling Publishing 2010 p.90 w/Margaret Rand) and it looks like it would be a great variety to try. Watch your slope and aspect as early soil warming would tend to stimulate growth earlier than a western or northern aspect. The cooler slope would favor later bud break and susceptibility to spring frosts, but would have to be evaluated with any effect on growing degree days if the slope is too great so as to provide shade at either end of the growing season. (disclaimer: this is just my humble opinion.) Look at the Internet for weather trends, latitudes, and elevations in the locations where the grape is grown. Best of luck! ~Marty
More information from Richard on Furmint:
ReplyDeleteMarty,
I heard from Chris Lindelof at Grey Creek. The only place he knows of that produces the vine is FPS and he has never seen it in the field.
I'm purchasing 15 acres on Leelanau for a small planting and will have room to play around a bit. The spot is good - south facing, elevation enough to take adavantage of the wind(s) from the lakes and bay. It is a reliable zone 5, though Michigan is claiming it pushes 6. It has deep soil for the area with a good sand base that has been in a bank for a number of years.
It struck me that Furmint might be a good thing to try out as it is probably quite hardy and can used to produce dry wines as well as Noble Rots. Anyway, nobody is doing it yet and that's usually a good reason to give something a try. I was locally famous for managing to keep Nebbiolo alive here in the Thousand Islands for four winters - they finally died with a late season frost last spring. Let's see if I can bring the Furmint off and get it to properly infect.
Should Gayle decide to go ahead with the blog I will post any success or failure there.
Thanks,
Richard
When I asked my husband about Furmint, he remembered that we had tasted a Furmin in California. It is from Limerick Lane, you can check out their website:
ReplyDeletehttp://www.limericklanewines.com/wine.html