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This variety was developed by Fay Triplett, a grape breeder in Ceres, California. The variety was named after Mr. Triplett. It has the same parentage as Maxine Rouge. The original Triplett collection is maintained at University of California Kearney Agricultural Center in Parlier, California. UC Cooperative Extension Viticulture Specialist Peter Christensen describes this variety as follows: medium-high vigor, but with a moderately open canopy due to relatively small leaves; shoots are medium size, semi-erect and trailing; leaves are cordiform, small-medium, dark green on upper surface, medium green on lower surface, and slightly bullate and wavy at the margins; the petiolar sinus is narrow U-shaped; the superior lateral sinus is of medium depth and the inferior lateral sinus is absent to shallow; leaves are glabrous on the upper and lower surfaces with sparse cobwebby hairs on the lower surface veins; clusters are of medium size, conical, slightly shouldered, loose to well-filled and of low rot potential; berries are small-medium, short oval, dark purple-black with gray bloom. Table wines made from the variety have been described as medium bodied with good color and mouth feel and of good acidity. The flavor profile is fresh red to dark fruits. It can have some herbaceous flavor as well. If the fruit is fully ripe, the variety has been described as similar to Cabernet Sauvignon or Ruby Cabernet. |
