Chocolate / Cafe :
All browns are born Chocolate. Cafes develop golden coat around their muzzles at between 6 and 12 weeks of age. Most Chocolates end up Cafe, although some true Chocolates can appear to be Cafe due to sunburning which produces beautiful golden highlights through their coats.
Cream/s :
Creams vary from pale milky cream right through to rich Apricot Creams who are cream on body but have dark apricot ears. Some will have reddish tinges through the coat as well. Some pale with age, and others deepen . First signs of deepening occur along the backline of the dog, on the muzzle and on the hocks and top of tail.
Gold or Golden Cream :
This color is highly prized and is a rich golden color. It may either pale, or deepen over time. It is not possible to predict early on which way any particular puppy may develop in color.
Apricot :
The true Apricot should be the color of a ripe apricot on the inside when the fruit is sliced open. Some breeders mistake Golds for Apricot. But the color should not be pale, although it can fade over time.
Red :
Highly prized, Reds are not easy to breed and are still comparatively rare (even in the Poodle). Some breeders will mistake Apricots for Red, but the true Red is the color of an Irish Red Setter. Extremely beautiful, difficult to breed, and highly sought after. Most Reds will fade to some extent over time, so should be a very rich color when young.
Caramel :
Caramel is often mistaken for true Apricot. It too is a rare color, and is rather like a true Apricot with a more caramel toning to it. The color should go right to the skin, and not be shaded along the hairs of the coat.
Chalk :
Chalk is a milky chalky white. But when the dog is placed beside a truly white dog of a different breed, it will be seen to be not really white at all, hence the name of 'Chalk'.
|
