WELSH VINEYARD.

Ashburton Guardian, Volume VII, Issue 1771, 20 February 1888, Page 2

WELSH VINEYARD.

The experiment initiated by the Marquis of But , and ably carried out by his Lordship's head gardener, Mr A, Pettigrew, of growing vine.B in the ope.i air, with the idea of competing with the French vineyards, if not quite a pecuniary Buccese, is by no means a failure. Par from it, or it would net have to be chronicled that the vineyard v der notice is to be considerably enlarged, and another established hs soon as possible. For the benefit of those who may not have noticed what has been previously published on thi* subject, it should he stated that Castle Cooh is Welsh for Red Castle, and is situated about fivo miles from Cardiff Oawtlo, one of the Marquis of Bute's country residences. The bite was selected by the noble Marquis, and fully approved of by his gardener, after the latter had been on an instructive tour is France. It is on high ground m a beautiful locality, and is sheltered by hills and woods from north, east, and west winds. The soi , about Ift m depth, coneiats principally of red clayey loam, with numerous atones interspersed, this resting on mountain limestone rock. Evidently it suits the vines, for ihey could not well be m a more healthy state. They «re all planted 3ft apart c teh way, j^nd angled, and as noue of the plants a<e more than 4ft high, they do not undnly shade each other. All are annually cut down to within two joints of their last starting points, and most of them are allowed to form about four leading growths, whioh, neatly tied to strong stakes, are Btopped when near the top of the stakes, and have all lateral growth cut away as it is formed. The grapes are m Bmall clusters, va'ying m number from six to twelve bunohes, the topmoat of them not being more that 18in from the ground. They might probably ripen better at times if produced at a greater height from the ground ; but It 1b found that the Heavy overhanglug leaves serve to proteot the fruit from both cold rains and frost. Several varieties have been tried, all pro. cured from French vineyards, bat the Gamay Wolr, or Blaok Gamay, io the only reliable one, and this at its beat is only fit for making Into wine, for which pur* poae all are grown. Two acres of vine have been established about twelve years, and the vintage of 1837 will be by far the heaviest yet aeoqred. The vintage jn the year I§Bl was a very good one j then followed two comparative failures In 1884 four hogsheads of wine were made j In 188Bf three hogsheads ; tn 1886 two hogsheads j and. unless unforeseen oiroamat^noes prevent It, there will be about eight nogaheada made this year, Thia does not partake of the character of " home-made " wine ; on the contrary, good aothoritiea liken it to the best " still " champagne. In order to thoroughly test its marketable value, much of the earliest made wine has bean aold, and that made m 1881 realiaad 60s per dczni qnarts. The 1884 vintage will shortly be bottled off, and, it Is thought, will eolipae any previous efforts. Nor is Oaatle Oooh the only spot In this oountry where grapes for making into wine could be suooessfully grown. Eventually the Marquis of Bate will have eight acres of viueß at the Syanbrldge Vineyard, situated close to the Bristol Channel (Oas.le o<sh buing four miles distant), and there aYe plenty of equally suitable positions In tfcj