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SOMMWINE GRAPE LIBRARY
Marquette
Marquette is a University of Minnesota-bred red hybrid developed for cold-climate winegrowing. Its documented direct parents are MN 1094 and Ravat 262. The University describes dry, medium-bodied reds with cherry and berry fruit, peppery spice and moderate acidity, while warning that cold-climate adaptation does not prevent winter injury or site challenges.
ColourRed
ClassificationInterspecific hybrid; complex Vitis vinifera and North American Vitis ancestry
Typical bodyMedium-bodied in University of Minnesota’s general cultivar description; individual wines vary with ripeness, extraction and maturation.
Typical acidityUniversity of Minnesota sources describe moderate acidity at maturity; harvest conditions and site alter the balance. No universal analytical range is assigned.
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At a Glance
Dry, medium-bodied red wine, the principal documented style.
Typical tannin: University of Minnesota licensing material describes pronounced tannins in its finished-wine profile; tannin is wine- and extraction-dependent, so no universal cultivar level is assigned.
Aromas and Flavours
- University of Minnesota describes cherry, berry, black pepper and spice, with ruby colour; earthy notes occur in some wines. These are typical descriptors and not guaranteed in every bottling.
Where It Grows
- Minnesota
- Quebec (Canadian rights trial documented in 2013)
- United States
- Canada
Climate and Winemaking
Bred for cold-climate regions. University of Minnesota notes potential bud or cordon injury during extreme cold events and on wet sites; suitability must be evaluated for local winter exposure, soils and management.
The University of Minnesota describes Marquette as cold-hardy and disease-resistant, with an open, orderly vine habit. It is capable of accumulating high sugar with moderate acidity under the source’s maturity conditions. A University cultivar reference cautions that extreme cold can still cause bud death or cordon injury and that wet sites can be problematic. Local conditions determine crop and disease-management needs.
Marquette’s high sugar and moderate acidity at maturity are described by the University of Minnesota as manageable in the winery. Wines may be fermented as dry reds and some are oak-matured. Harvest date, acid balance, extraction and vessel choices should be adapted to the fruit and intended style.
Food Pairings
- Editorial ideas: grilled meat or mushroom dishes may work with a medium-bodied dry example; select pairings for the individual wine.
Ageing Potential
- The University of Minnesota states the variety is suitable for extended maturation in oak. This indicates a possible production choice, not a guaranteed bottle-ageing window for every wine.
Test Your Knowledge
- Why should cold-hardiness claims include limits and site conditions?
- How can the combination of sugar and acidity at harvest affect cellar decisions?
