WTN: Luckett L'Acadie 2010

Luckett Vineyards
Gaspereau Valley, Nova Scotia

Light yellow in the glass.

Smoky, citrus fruit on the nose.

Medium weight, good tangy acidity, smoke, toast, lemon, grapefruit, green apple, a hint of peach, juicy, quite rich, clean.

Lemon peel, peppery on the mouthwatering finish.

This is from the first winery I vited in Nova Scotia and was also the first sample I tried. I wish I had bought more than this single bottle.

Purchased at the winery.

What grape variety or varieties? I figure they must be direct producers, but this is the nicest tasting note and recommendation I ever saw for a wine produced from such hybrids, except an occasional icewine.

What grape variety or varieties? I figure they must be direct producers, but this is the nicest tasting note and recommendation I ever saw for a wine produced from such hybrids, except an occasional icewine.

Hi Craig.

The grape is L'Acadie, developed here in Ontario and doing quite well in Nova Scotia.

To further confuse matters, one of the Nova Scotia wineries we visited is called L'Acadie and, you guessed it, they produce a L'Acadie wine!

Wow! I can find almost nothing on the web about the grape "L'Acadie", in terms of technical aspects, but what little I have found about sensory aspects of the grape and its wine (though informal in nature) was glowing. If it can grow in Nova Scotia, it certainly should be able to grow in NY, CT, OH, MI and IN and IL. I wonder why it seems not to have made its US debut. Applicationwise, it should be well suited to these colder areas. Any red grapes I should know about? Note: I'm a California professional winemaker, but the idea of creating a vibrant wine industry in the colder east and eastern mid-west based upon quality (and not solely upon tourism) is just too appealing.

Craig,

I am not the hybrid grape guy on this forum. The trip to Nova Scotia was my first experience with a number of these grapes. Hopefully, either Paul B. or Howie Hart will wade in with their views.

I did a little searching around for you all....>

http://www.wineaccess.ca/issue/page/can ... t-atlantic

Nice article. It wasn't as technical as I'd like, though. I haven't found the parentage. I have no idea how many degree-days it takes to typically ripen the vine, to what pests is this vine susceptible, and what type of soil it likes. I know that the wines are typically harvested around 20 degrees Brix, but what are the wines' characteristics if harvested riper (closer to 22, perhaps, in an area moderated by, say, Lake Eyrie, which can sometimes fully ripen Chardonnay (barely), or the Finger Lakes?