HERMANN.
(Aestivalis, Labrusca.)
1. Ill. Hort. Soc. Rpt., 1868:168. 2. Grape Cult., 1:17, 104, fig., 105, 239, 260, 326, 330. 1869. 3. Bush. Cat., 1883:107. fig. 4. Mo. Hort. Soc. Rpt., 1883:41. 5. Ib., 1891:128. 6. Husmann, 1895:174. 7. Tex. Sta. Bul., 48:1150, 1157. 1898. 8. Mo. Sta. Bul., 46:39, 43, 45. 1899. 9. Kan. Sta. Bul., 110:246. 1902.
Hermann is a southern grape, a true Aestivalis in all characters, and is not adapted to the North. When the variety was introduced, fifty or more years ago, it was considered a valuable addition to the list of wine grapes but it has not grown in favor nor popularity nor been extensively planted in any of the grape regions of the South. It is said to be vigorous, hardy and productive; to defy all attacks of phylloxera; and to make a very superior wine. But the berries are very small, ripen very late, in some localities crack badly and in others rot.
The variety was originated by F. Langendoerfer of Hermann, Missouri, from seed of Norton planted in 1860. The first fruit was borne in 1863. At one time it was considerably planted in Missouri as a wine grape but it did not become popular nor spread from varietal vineyards to any extent on account of its lack of quality for either the table or wine. It is of interest chiefly as a seedling of Norton and for its very good vine characters. The following description has been taken from a number of sources, chiefly from the Bushberg Catalogue:
Vine vigorous, somewhat tender, resembling Norton in foliage except that the leaves are of a lighter color and somewhat more deeply lobed. Stamens erect. Clusters long and narrow, rather compact, rarely shouldered. Berries small, round, black with blue bloom; pulp tender, juicy, and of the characteristic spicy Aestivalis flavor. Must heavy and very fragrant, brownish-yellow making a wine the color of Brown Sherry or Madeira, of great body and fine flavor; registers 94°-105°.