None of these are early-ripening enough to grow here in the PacNW. Instead, they were bred (and it took 20 years!) to resist Pierce's Disease, a bacterial catastrophe that kills vineyards in the SE US and also in southern CA. As far as I know, these new varieties don't have immunity against powdery mildew, so that's another reason they wouldn't do well here (unless they were treated with soil fauna-killing inorganic sprays or expensive organic sprays).
The commentator in the linked article thinks the wine drinking public won't cotton to these new grapes. I think he's wrong. Although maybe half of my wine customers aren't open-minded and don't order or even come to taste my wines made from modern grape varieties, the other half are interested, and will taste and often buy the wines.
In order to save the world of wine from the effects of climate change and environmental degradation, we growers and winemakers need to work hard to make great wines from these new grapes.
