What's Inside

Enology

Marquette Wine

The introduction of Marquette marks the dawn of a new era of cold-hardy red hybrid wine grapes; more often resembling traditional Vitis vinifera wines than those from existing hybrid cultivars. Marquette does exhibit cherry and black currant flavors and aromas typical of many hybrids, but can be much more complex with integrated notes of blackberries, pepper, plum, tobacco, leather, and spice.

Average harvest chemistry numbers from the HRC vineyard (2003-2005):
°Brix: 25.7
TA: 12.3 g/L
pH: 2.9

Wine style. Marquette is best when utilized as a medium-bodied red table wine. Maceration (fermenting on grape skins and seeds) for 7-8 days is recommended for optimal extraction of tannins. Marquette color is typically moderate, and can endure longer maceration times without becoming dark and inky. Extended maceration trials have not yet been conducted. High-extracting yeast strains have produced with intense fruit and complexity, and moderate palate structure.

Management of acidity. While harvest acidity is lower than Frontenac, malolactic fermentation is highly recommended for both acid reduction and increased wine complexity and mouthfeel. It is very important to select a bacterial strain that can tolerate both low pH and high alcohol levels. Culture addition just after maceration (after pressing), but while the juice is still fermenting, helps prevent sluggish or stuck secondary fermentations. A slight acid reduction with potassium bicarbonate may be necessary as well to bring the wine into balance. Final TAs of 6.5-7.5 g/L can be achieved without raising pH excessively.

Alcohol Management. High sugar levels at harvest often lead to high alcohol levels in the finished wine (>14%), which may be a problem for some commercial wineries. Yeast strains exist which produce less alcohol and more glycerol, which adds body. Amelioration is a possible solution, but the addition of water can dilute the intensity of flavors and reduce body. Another solution is to blend a low-alcohol red wine into Marquette to reduce total alcohol percentage below 14%. Blending has the added benefit of potentially reducing wine acidity, and increasing overall wine complexity.

Cooperage. Studies on the interaction of oak aroma and flavor with Marquette have only recently begun, but early impressions are very positive. Both French and American oak chips have been found to increase overall wine complexity. Barrel aging additionally concentrates the wine aromas and flavors, increases body and structure, and prolongs the lifespan of a wine in the cellar.