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Pinot noir cluster
There are 46 clones in France, the origin of Pinot noir. Its
finest wine comes from Burgundy whose clones are chosen for quality.
The Champagne clones are chosen for production and used for sparkling
wine. The first clonal selection was done by Raymond Bernard from
Dijon in the 1950's as was Chardonnay.
Characteristics
 | Origin
 | Native of Bourgogne. |
| Many different phenotypes. |
| 23,000 hectares planted in France, 1994. |
|
| Ampelography
| Density of prostrate hairs at the tip of the young shoot: medium to
dense. |
| Green or yellow young leaves. |
| Shoots with red stripes on internodes. |
| Mature leaves:
 | dark green or very dark green mature leaves undivided with three
to five lobes |
| slightly open or closed petiolar sinus |
| opposite "Cock comb" shaped lobes toward the lower side |
| short teeth |
| rolled and strongly blistered blade |
| sparse |
|
| Roundish or slightly elliptic berries |
|
| Phenology
| Time of bud burst: 2 days after Chasselas B (March 21). |
| Time of maturity: 3-7 days after Chasselas B (August 14). |
|
| Agronomic Behavior
| Particularly suited to temperate areas. Under southern climates,
it is sensitive to sunburn, maturation is fast and berries often become
withered. |
| Generally tied up. |
| Best results in clayey-calcareous soils when vigor and yield are
controlled. |
| Emits much second crop fruit. |
| Careful de-suckering is required. |
|
| Diseases, Insects & Mites Susceptibility
| Delicate and sensitive to primary diseases. |
| Particularly sensitive to:
| downy mildew |
| gray rot |
| grape leaf hoppers |
| rot Brenner |
|
|
| Technological Potential
| Clusters and berries are:
| very small: <100 gram clusters; <1.5 gram berries, to |
| small: 100-200 gram clusters; 1.5-2 gram berries |
|
| With favorable conditions, wines have long keeping qualities with
strength, finesse, intensity and aromatic complexity. |
| Must sugar content is high. |
| Acidity is hardly medium. |
| Color is weakly intense, but usually lasting. |
| Also used for sparkling wines. |
|
| Clonal Selection
| 50 clones have been certified. |
| 15 are significantly propagated. |
| Predominantly from the following regions:
|
|
Clones of Interest
These have the highest ratings and produce elegant, full bodied,
complex wines:
| Clone |
Description
|
A |
B |
| 114 |
ripening precocious; high
quality; interesting for blending;
sometimes irregular production; typical wines with aromas
and tannins |
x |
x |
| 115 |
regular yields; complex and powerful wines; wines
very
typical, rich and bodied |
x |
|
| 667 |
medium production: very high quality in Burgundy; intense
color and well structured; requires aging; fine and aromatic
wines with tannins and keeping qualities |
x |
|
| 777 |
very good quality; high color and tannin; good
keeping
qualities; complete and very typical wines; very adaptable
to all
situations |
x |
x |
These have medium ratings and are more productive. They make a
good base wine, but should not exceed 25% of total planting:
| Clone |
Description
|
A |
B |
| 113 |
produces very aromatic wine; cane pruning; sometimes
irregular production; balanced but light wines |
|
x |
| 292 |
sparkling wine clone; good quality when production is
controlled; bodied wines--does not improve with sparkling
wines elaboration |
|
x |
| 375 |
superior production; balanced, supple but fairly
typical
wines; does not age well |
|
x |
| 386 |
better for sparkling wines; productive; fleshy
berries; light
and fruity; improves with sparkling wines elaboration |
|
|
| 459 |
superior yields; good quality (in some years with low yields,
it rates in the
highest
group); balanced wines with tannins |
|
x |
A: This combination is recommended for long aging wines.
B: This combination is best for younger wines that are more acidic and aromatic.
Credits
The information on this page is adapted from
| "A Concise Guide to Wine Grape Clones for Professionals", Second
Edition, by John Caldwell Viticultural Services, June 1998. |
| "Catalogue of Selected Wine Grape Varieties and Clones Cultivated in
France", by Ministry of Agriculture, Fisheries and Food, Ctps,
Entav-Inra-Ensam-Onivins,
1997. |
|
Muns
Vineyard
