Madeleine angevine (English version)

Madeleine Angevine

This lesser known and spread varietal would be a cross of Madeleine Royale and Precoce Malingre (according to Branas & Truel) done by Jean-Pierre Vibert in 1857 and commercialized in 1863 by Moreau Robert. According to lescepages.free.fr, genetic would prove that it would be the Blanc d'Ambre instead of the Precoce de Malingre.

A hundred years later, the plant had been given by the Pully viticultural institute to Ray Barrington Brock ("father" of the english wine production rebirth) and Gillian Pearkes (english viticulturist  who did a lot of reasearch about the best varietal for england's vineyards) spreaded it troughout England's vineyards during the 70's and 80's. In 2004, there was about 48 hectares (120 acres) planted in England, Germany and in the Pacific Northwest (Washington State, British Columbia)

Madeleine Angevine, as the other varietal wearing that first name, is named this way in reference to Sainte-Madeleine, celebrated july 22th. This implies an early ripening of at least 2 or 3 weeks before the Chasselas, making it a good choice for cold climate vineyards. The recommended root-stock is the SO4.

It has been used by many hybridizers and is the parent of the Siegerrebe in a crossing with Gewürztraminer and also of the Perle de Csaba which has been crossed with Muscat fleur d'oranger.

The berries are big, from round to ellipsoidal with a soft and fibrous pulp covered with a thin but firm skin. The cluster is cylindrical, from loose to compact. The taste is very differently described: some authors saying it is not pleasant to eat as other say the juice is sweet and pleasantly seasoned.

Since the plant is only female, it is better to plant it near another hermaphrodite varietal like chasselas to help pollination and make it safe from coulure. This plant is a heavy cropper with 3-4 large clusters per shoot.  The early-season shoot tips tend to get powdery mildew ("flag shoots") more frequently than other varietals, however the fruit itself is no worse than any other varietal for powdery damage. The berries can be attacked by wasps and the leaves fear the heavy winds.

It makes wines with an herbal taste, with floral, ripe pear and nuts hints, plus a earthy taste that fades away with evolving.