Mission (grape)

Mission grapes are a variety of Vitis vinifera introduced from Spain to the western coasts of North and South America by Catholic for use in making sacramental, table, and fortified wines. It is grown in South America, particularly in Chile and Peru, under the names Criolla and Pais. During the 19th century, the grape was known by several other names, including the Los Angeles grape, and the California grape. The original European strain, until recently, had been lost, thus the grapes' being named "Mission grapes" since they were generally grown in Spanish missions. Prior to 1522, wine was made from grapes native to the area around Mexico City. However, finding the wine produced lacking, it was decreed by Hernán Cortés that sacramental wine was to be made using grapes grown from cuttings from the Old World, and that the grape was to be planted in every Spanish settlement in the New World. Originally brought to Mexico from Spain in the 16th century, they were planted in New Mexico during the early 17th century. Several decades later wine was introduced to present-day Baja California with the establishment of Misión de Nuestra Señora de Loreto Conchó in 1697 by Jesuit priest Juan de Ugarte. While two grape varieties were native to California, Vitis californica and Vitis girdiana, neither were used for wine production. The grape was introduced to present-day California in the late 18th century by Franciscan missionaries; the first planting of the grape in present-day California was done by Junipero Serra at Mission San Diego de Alcalá in 1769. The next vines to be planted in present-day California were at Mission San Gabriel Arcángel in 1771, cuttings from this vine would be used to start new vines at Pueblo de Los Ángeles around 1786. Eventually vineyards and wine making expanded to each of the Spanish missions in California. By the last decade of the 18th century, Mission San Gabriel Arcángel was making of wine. In 1820, the wine made from Mission grapes began to be exported overseas.