Clones, Cuttings and Selections

Seeking higher quality, winegrowers often replant old vineyards with newer vines. A spectrum of available clones offers them hope for improvement: pest and disease resistance; heat, frost and drought tolerance; vine stability; and a choice of flavor, aroma and structural components.

A “clone” is a grapevine that has been reproduced from a bud or a cane rather than a seed. This asexual approach theoretically guarantees that the offspring will be biologically identical to the parent. “Cuttings” are typically made from segments of a cane and placed in a nursery to propagate. A “clonal selection” is the practice of reproducing vines by taking cuttings from one superior plant in an exceptional vineyard.

Over the years, many pedigree clones (mostly from France) were brought into this country (often smuggled) by vintners seeking vines with proven history. Today, most growers purchase certified, virus-free stock from the Foundation Plant Material Service (FPMS) at the University of California Davis or a reputable nursery. Imported clones are now quarantined and tested before they receive certification.

Cinnabar’s oldest vines were derived from noble bloodlines – 10 acres of cabernet sauvignon (Chateau Margaux clone) and 12 acres of chardonnay (Corton Charlemagne clone) were planted in 1984. While a few remaining acres still produce small, intensely flavored grapes, most have been replaced with other clones.

Harnessing 10 years of onsite experience and the latest in clonal research, six different clones of pinot noir were planted in 1994. “We’ve learned a lot about what works best on this property,” says Estate and Vineyard Manager Ron Mosley. “Land has a story to tell you just have to listen.”

Source: Vineyard & Winery Management

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