Seyval Blanc
Origin: A hybrid developed by the firm Seyve-Villard started by Bertille Seyve and Victor Villard in 1919 in France. A hybrid crossing Vitis vinifera, Vitis rupestris and Vitis lincecumii.
New York Introduction: Probably introduced through Philip Wagner or released through the New York State Agricultural Experiment Station at Geneva.
Atwater Introduction: 1982
Acreage: Atwater Estate Vineyards: 0 .7 acres Total New York:331
Viticultural Characteristics: A hardy, low to moderately vigorous vine with excellent disease resistance. Produces moderate to high yields and frequently requires cluster thinning to prevent over cropping. Buds and ripens early, producing medium to often very large compact clusters of grapes.
Taste and Aroma Characteristics: Hints of citrus, melon, and green apple often present. Medium to light bodied, well balanced with a crisp finish, Seyval is certainly the equal of all but the finest vinifera wine grapes. When barrel fermented, takes on the qualities of a light Chardonnay.