In this second episode with Sam Doncaster we discuss PIWI wines and how hybrids are created to deliver certain attributes. We touch on the genetics of some crossings, such as Cabernet Blanc. Sam explains the process of developing hybrid varieties from seeds through to viable plants producing fruit, which can take as long as 20 years to commercial release. Caberet Noir is an interesting PIWI red variety, already being grown in the UK, giving full-bodied reds with good tannin structure and balance (Heartenoak Vineyard's is a great example).
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Gini (Australia) - WSET Level 3 Question
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Gino - WSET Level 3 Question
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D6: PIWI Wines with Sam Doncaster 
