Cayuga White was developed from crosses of the the hybrids Schuyler and Seyval Blanc done at Geneva New York Research Station. It is a hardy vine with some bunch rot disease resistance. It should be picked at low sugars to avoid over-ripe, sometimes labrusca-like, flavors. Picked at the proper time it can produce a very nice sparkling wine with good acid balance , structure, and pleasant aromas or a fruity white wine similar to a Riesling.
Cayuga is a grape that I have enjoyed for a long time, although it is a rare variety in Ontario.
The nose is actually quite similar to that of Halton White: There's a crisp green-apple note and a tiny hint of pineapple, together with a very slight candied labrusca note - there is this sweet candied musky note in Cayuga, but it is very faint compared to Niagara, which pumps it out full-force.
Cayuga has some labrusca in its parentage, but it's obviously very distant because you actually have to look for the labrusca notes in the wine.
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