|Seyval (SV5276) is a French Hybrid that has
become very popular in the Finger Lakes! Developed about 1920 by
Seyve-Villard, it is a most versatile juice for winemakers. It has a
moderate acid and a high brix requiring little or no adjustment, if fruit thinned and allowed to fully ripen.|
If you use yeast such as EC-1118 or D-47 or Pasteur Champagne, which result in a dry finish, it is sort of like a
Poor Man's Chardonnay. It has also been blended with Chardonnay. Some of our winemakers use oak mor or oak chips or
age it in a barrel.
It can be made with 71B-1122 for a more fruity style, nearly dry. This wine is also very nice made with Cotes des
Blanc, which is a sensitive yeast and tends to get stuck. We recommend this yeast for sweet finishes. Several
commercial wineries use Cotes Des Blanc for a fruity, sweeter Seyval. The fruitiness of Seyval is very subtle, not
like the fruitiness of Niagara, which is more in your face.
Tom may also use Seyval as a main component of our white hybrid blend,
Contessa Bella. Seyval tends to over crop, which results in unripened fruit. We
thin and pick a balanced crop ripe. Our Seyval is limited and most of the other growers in the
region harvest it 1-2 weeks earlier than we do, so we usually do not have "extra" other than what we