Unicorn Winery grows five different grapes on 7 acres
SEYVAL– is a hybrid wine grape used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates. Seyval grown mainly in England, and the Finger Lakes region of upstate New York.Seyval typically has a characteristic citrus element in the aroma and taste, as well as a minerality that may be compared to white Burgundy. It is often oaked. We ferment and house our Seyval in stainless steel. We use Seyval to blend for our Slightly Embarrassed, Table Rock White.
VIDAL- A hybrid of white wine grape, It manages to produce high sugar levels in cold climates while maintaining good acid levels.Due to its winter hardiness this grape variety is cultivated extensively in Canada, and in the north-eastern United States. The wine produced is fruity, with grapefruit and pineapple notes. Due to its high acidity and fruitiness it is particularly suited to sweeter, dessert wines in particular, because of the tough outer skin of the fruit, it is well adapted for the production of ice wine, especially in Ontario, and the Great Lakes region of the United States. We use Seyval as a blend with our Slightly Embarrassed, and Table Rock White.
CHARDONEL-Chardonel is a late ripening white wine grape, very productive and cold hardy. A cross between Seyval and Chardonnay, Chardonel produces an excellent white wine when fruit is mature. Good locations with long growing seasons are required to ripen the fruit. Chardonel is a very dry, full-bodied superior white wine with hints of melon and citrus. Like Chardonnay but much hardier, wines can be fermented and aged in stainless steel to produce fruit forward wines, or they can be barrel fermented. We use it in our blend for Table Rock White.
TRAMINETTE-This white wine-producing hybrid, a cross of Gewurztraminer and Seyvel, produces excellent quality wine with distinct Gewurztraminer characteristics, including a similar aroma. Only released at Geneva, New York, in 1996, Traminette has steadily grown in commercial significance in the Empire State, Michigan and Pennsylvania ever since.
Traminette is suited to several different wine styles, including dry and sweet versions, with the former displaying good viscosity. Aging well, wine produced from this grape develops honey and apricot flavors in two to five years. The grape’s fairly high acidity and low pH levels harmonize with its typically fresh fruit aromas and floral-spicy flavors. Winter hardy than Gewurztraminer.
CHAMBOURCIN– French hybrids are produced by crossing a variety of the European grape vine Vitis vinifera with an American vine species. The major motivation for producing French Hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest. Now most vineyards are planted on resistant rootstocks as the phylloxera louse attacks the roots rather than the top of the plant. Chambourcin is perhaps the most successful of the French Hybrids and is certainly the most widely used in Australia. Virginia has been successfully growing Chambourcin as well. Chambourcin wines are deeply colored and fruity.