Pinot Noir Clones Dijon Clones
Domaine Ponsot in Morey-St. Denis served as the original budwood source for these clones. Introduced in North American in the late 1980’s, nearly every pinot noir vineyard on the continent includes some blocks of these selections. Generally these clones tend toward early ripening, with fruit forward qualities and serve better as blends rather than stand alone wines.
113 – Typically seen as an aromatic component with very high-toned elements in the nose. When properly managed, the wine can possess nice weight and body as well. In comparison to clones 114 & 115, 113 is the highest yielding, with the largest clusters.
114 – Unfortunately sometimes overlooked despite the fact that it is very dark, soft and rich, making it a great cohesive element to the final wine. In comparison to clones 113 & 115, clone 114 is the lowest yielding, with the smallest clusters.
115 – Reputedly favored in Burgundy for its production consistency. The most widely planted Dijon clone in North America due to its good perfume, rich texture, full flavors and notable red fruit characters. Clone 115 works very well on its own.
La Tache (828) – Delivers low yields with small berries marked by dense pigmentation. Currently experiencing a significant surge in planting similar to clone 115. Reputed to produce very dark, rich wines. Potentially appropriate to be produced on its own.
667 – Offers inherent firmness, excellent aromatic complexity, and marked impressions of blackberry and plum. Tannins are strong and often angular, contributing great cellaring potential.
777 – Conveys up front black fruit flavors in a fairly tannic framework, adding age-worthy qualities in blending. Below average production results in high quality fruit.
White Wine Grape Clones
Pinot Gris 146 – An early ripening clone with characters of grapefruit and flinty-like minerality.
Riesling 10 – Original budwood sourced from California’s Martini clone 107.
Other Pinot Noir Clonal Selections
Pommard (aka 4A) – Introduced to North America in the 1940’s, from cuttings taken from Chateau de Pommard the longest continuous vineyard in the Cote d’Or. Prized for its deep pigmentation, concentrated fruit, marked spice and velvety texture. Versatile as a blending component or as a stand alone wine. A mainstay of Oregon pinot noir production.
Wadensvil (aka 2A) – Imported into the U.S. in the 1950’s from Wadensvil, Switzerland, it now accounts for nearly one-third of Oregon’s Pinot Noir vines. Performs well on sedimentary soils. Controlled yields produce wines marked by bright berry character and fragrant perfume. Shines as a blending component, adding dimension to simpler wines.
Coury (4) – Reportedly smuggled into the U.S. in the 1960’s by the late Charles Coury, an Oregon wine industry pioneer. Generally complementary to the Wadensvil clone, delivering a tea-like spicy flavor.
Clonal info. courtesy of Alexana Winery
Domaine Ponsot in Morey-St. Denis served as the original budwood source for these clones. Introduced in North American in the late 1980’s, nearly every pinot noir vineyard on the continent includes some blocks of these selections. Generally these clones tend toward early ripening, with fruit forward qualities and serve better as blends rather than stand alone wines.
113 – Typically seen as an aromatic component with very high-toned elements in the nose. When properly managed, the wine can possess nice weight and body as well. In comparison to clones 114 & 115, 113 is the highest yielding, with the largest clusters.
114 – Unfortunately sometimes overlooked despite the fact that it is very dark, soft and rich, making it a great cohesive element to the final wine. In comparison to clones 113 & 115, clone 114 is the lowest yielding, with the smallest clusters.
115 – Reputedly favored in Burgundy for its production consistency. The most widely planted Dijon clone in North America due to its good perfume, rich texture, full flavors and notable red fruit characters. Clone 115 works very well on its own.
La Tache (828) – Delivers low yields with small berries marked by dense pigmentation. Currently experiencing a significant surge in planting similar to clone 115. Reputed to produce very dark, rich wines. Potentially appropriate to be produced on its own.
667 – Offers inherent firmness, excellent aromatic complexity, and marked impressions of blackberry and plum. Tannins are strong and often angular, contributing great cellaring potential.
777 – Conveys up front black fruit flavors in a fairly tannic framework, adding age-worthy qualities in blending. Below average production results in high quality fruit.
White Wine Grape Clones
Pinot Gris 146 – An early ripening clone with characters of grapefruit and flinty-like minerality.
Riesling 10 – Original budwood sourced from California’s Martini clone 107.
Other Pinot Noir Clonal Selections
Pommard (aka 4A) – Introduced to North America in the 1940’s, from cuttings taken from Chateau de Pommard the longest continuous vineyard in the Cote d’Or. Prized for its deep pigmentation, concentrated fruit, marked spice and velvety texture. Versatile as a blending component or as a stand alone wine. A mainstay of Oregon pinot noir production.
Wadensvil (aka 2A) – Imported into the U.S. in the 1950’s from Wadensvil, Switzerland, it now accounts for nearly one-third of Oregon’s Pinot Noir vines. Performs well on sedimentary soils. Controlled yields produce wines marked by bright berry character and fragrant perfume. Shines as a blending component, adding dimension to simpler wines.
Coury (4) – Reportedly smuggled into the U.S. in the 1960’s by the late Charles Coury, an Oregon wine industry pioneer. Generally complementary to the Wadensvil clone, delivering a tea-like spicy flavor.
Clonal info. courtesy of Alexana Winery
