Petite Pearl-cold hardy, frost resistant, complex, balanced wine.

Petite Pearl Grape

Petite Pearl Grape

Seedling from a 1996 cross of
MN 1094 x E.S. 4-7-26
Introduced in 2009
Widely available. Non-Propagation Agreement required.

In the Vineyard
Consistent winter hardiness over many years, although injured at Zone 4a and 3b sites during the 2014 Polar Vortex winter and again after the -38F cold event in January, 2019. A good choice for Zone 4b sites and on good sites in Zone 4a.

Good early winter hardiness. Was not injured by the November, 2014 sub-zero (-12F) cold snap, nor the mid-December 2016 cold event (-22F on 17 Dec. in Hugo, MN).

Excellent late winter hardiness. No injury after the February, 2021 cold spell that culminated with a low of -32F on 15 February in Hugo, MN. Also, holds dormancy well during late winter warm spells, such as the record warm spell + freeze in March, 2012 that caused trunk injury to many varieties.

Late budbreak in spring allows it to escape late spring freezes; very fruitful secondary buds.

Widely adaptable to different soil types and alkalinity, from 6.0-8.0.

Moderate drooping growth habit with few laterals. Low maintenance.

Disease Resistance
Petite Pearl is quite resistant to Downy and Powdery Mildew. Some susceptibility to Black Rot in more humid regions like the Northeast, Mid-Atlantic and parts of the Midwest. A nominal well-timed spray program (two pre- and two post-bloom sprays), provides good Black Rot control on Petite Pearl. Petite Pearl has, occasionally, shown symptoms of Phomopsis under very wet conditions. It is preventable with well-timed pre-bloom sprays.

Training System
Top wire cordon for low maintenance and best production.

The Fruit

Berry 2g; cluster 85-180g (Ave 96g), compact, with large shoulder; resembles the Portuguese variety, Touriga Nacional.
4 tons/acre production common on high cordon. Can be harvested mechanically.
Ripens fruit over a range of heat from 1350-1450 C (2430-2610) degree days and 160 days from budbreak.
With sufficient heat, very good harvest parameters, typically 22-24 Brix, pH = 3.45-3.55, TA = 0.6-0.7. On cooler sites, brix is lower, pH is lower and TA is a bit higher, but still under 1%.

In the Winery

Juice color is garnet red with great depth of color.
Complex aroma of blueberry, cherry, or plum fruits and hints of anise, almond, mint, cassis, “forest floor”, depending on yeast selection.
Abundant soft tannins, with fullness and structure in the mouth and finish.
Excellent balance of acid, tannin and alcohol.
Good aging potential.