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Pinot Noir Clone Seminar

2011

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Willamette + McKenzie =

WillaKenzie

Today’sWinesPinot Noir Aliette - Pommard Clone

Pinot Noir Dijon Clone 113Pinot Noir Dijon Clone 114Pinot Noir Dijon Clone 115Pinot Noir Dijon Clone 777Pinot Noir Pierre Léon - blend of multiple clones

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What a clone is NØT

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“Cloning is the sincerest form of fl attery”

Marco

benefi tsa cloned vine is guaranteed to have the same genetic characteristics as its mother plant.

seed reproduction often results in genetic mutations instead of a true duplicate of the original.

familiar mutations

Pinot Noir PINOT GRIS pinot blanc pinot meunier

lesser known mutations:Pinot Moure Pinot Musigny Wrotham Pinot Pinot TorduPinot Teinturier Pinot Gouges Pinot Droit Pinot FinePinot Noir Précoce

Why is the Pinot Noir grape so apt to mutate?+ Active genetic ‘transposable elements’*+ Not known for being less vigorous than heat-driven varieties like Cab or Shiraz+ Very sensitive to soil type, wind, frost, crop levels, pruning techniques, soil moisture, etc. + Thin skin leads to frostbite and sunburn+ Mutates to survive and fares best in moderate, cool, dry climates

*Transposons are sequences of DNA that can move or transpose themselves to new positions within the genome of a single cell. a.k.a. the jumping gene

Human interventionExperts estimate there are over 200 pinot noir clones; while cabernet boasts approx. 25.

How to Clone a vine: Take a cutting from a single plant and reproduce it through asexual propagation.

When pruning the vine (typically Jan. in WV) select suitable canes and cut them into lengths of around 12”, leaving three buds.

Prepare the soil by removing weeds and dig a trench about 10-11” deep. Do not try to plant in frozen ground.

Plant the cutting so the top bud is above the ground. Th e other two bud nodes will be buried in the soil and roots will grow from them. (Th e Austrians call a row of cuttings a “Rebschule,” a “vine school”!)

Keep these new baby vines healthy by keeping the soil moist if there are any dry-spells (unlikely in Ore.) Around May or June you will see the bud at the top of the cutting swell up and eventually burst into leaf.

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How do clones terroir if they are genetic copies of each other?

refl ect

How clones adapt over time and start to refl ect their environment, a.k.a.

TerroirMarco

LeMarco Sir Marco McMyrdo

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“Each clone makes a personality statement.”perssoonnaallity stateemen

characteristics ofPommard UCD 4: Consistent from year to year, balanced vigor, very fruitful, later ripening. Known for spice and velvety texture.

Pommard Erath: More vigor variation from year to year, smaller clusters, ripens earlier.

Dijon Clone 113: Naturally high yielding, early ripening. Classic blend of plum, cherry, and raspberry fruits with a cedar and pepper fi nish. Known for elegant aromatics.

Dijon Clone 114: Lower yielding, vigor and vegetative growth can vary greatly from year to year, early ripening. Floral notes and berry, cherry, and dark plum, fruit-driven spicy pinot.

Dijon Clone 115: Naturally high yielding, signifi cantly more shattering*, early ripening. Dusty nose with primarily red and dried fruits, earthy notes, and a butterscotch and black pepper fi nish.

*Grapes that don’t produce seeds never make into full fl edged berries. Th e grapevine doesn’t want to waste energy into grapes that bear no seed. So that berry-to-be shrivels up dies, this is called shatter.

characteristics ofcont...

Dijon Clone 777: Th e vegetative growth, yields, cluster size are deeply infl uenced by the location, early ripening. Noted for fl eshy, black-fruited wines with tropical notes.

Wädenswil 2A: High yielding if not managed, slow and later ripening, almost always the last picked, resistant to botrytis and powdery mildew, best grapes in wet years. High-toned fruit and aromatics make it a good component for adding elegance to blends.

Wädenswil Lett: Lower yields than UDC 2A, much earlier ripening.

Dijon Clone 667: Lower yielding, smaller clusters, harder to position the shoots, later ripening. In Oregon takes many years (7+) to produce very high quality fruit

Dijon Clone 828: Straight, upright shoots, larger clusters. Although the clusters are larger they are loose and weigh less. Tends to ripen later.

Swan Clone: Th e origin of this clone is clouded in mystery; some think it came from the Romanée-Conti vineyards. It was brought to the United States by Joseph Swan and originally planted in the Russian River Valley. It produces bright and rich Pinot Noir.

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FUN FACTSPommard, Wädenswil & Swan are known as ‘heritage clones’ because they were smuggled from Europe in suitcases (mostly in the ‘60s & ‘70s).

‘Dijon clones’ were named by the lab techs at OSU who received the fi rst shipment of cuttings sent from Dijon FRANCE.

Th e clonal numbers (113, 114, 667, etc.) are not of any special signifi cance other than an accession number as each new selection has been added to the Dijon collection.

©princeofpinot.com

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AlietteEmeryKianaPierre LéonTerres BassesTriple Black Slopes

Clone UsedSmall Amount of Clone Used

sourcesPinot File “Th e History of Pinot Noir Clones” http://www.princeofpinot.com/article/728/wikipedia.com “Pinot Noir” http://en.wikipedia.org/wiki/Pinot_noir#cite_note-JANCIS-0American Journall of Enology & Viticulture, “Genetic Relationships Among Pinots and Related”vascm.org, “Pinot Noir Clonal Blending” http://www.vascm.org/pdf/Pinot%20Noir%20Clonal%20Blending.pdfPinot Noir Wine, “History of Pinot Noir Wine” http://www.pinot-noir-wines.com/Pinot File, “Romancing the Dijon Clones”, http://www.princeofpinot.com/article/945/Norcal Wingman, “What Happens When Grapes Get Wet,” http://norcalwingman.com/2010/05/27/what-hap pens-when-grapes-get-wet-feet/