Clone in viticulture refers to a group of grapevines propagated vegetatively from a single mother vine, preserving its genetic identity. Clonal selection involves identifying vines with desirable characteristics and multiplying them for vineyard planting. Clones within the same grape variety can differ in vigour, yield, bunch size, berry size, ripening time and susceptibility to certain diseases.
Growers and research institutions may select clones for reliable production, fruit quality, disease tolerance, suitability to a climate or a particular wine style. Selection trials assess vineyard performance and fruit characteristics over time. A clone that performs well in one site may not be the best choice in another.
Clonal selection propagates material from one identified vine or clone. Sélection massale uses cuttings from multiple selected vines, preserving greater genetic diversity within the planting. Both approaches can be used to establish vineyards, and some growers combine them.
Different clones of Pinot Noir, Chardonnay or other varieties may show differences in ripening, crop level and berry composition. However, the finished wine is also shaped by site, climate, rootstock, vineyard management, harvest and winemaking. A clone does not guarantee a particular flavour or quality.
Example: a Pinot Noir grower may plant several clones to manage differences in ripening and bunch characteristics across the vineyard.
Chef’s note: clone is a viticultural planting term, not a separate grape variety. A wine labelled Pinot Noir may be made from one clone or a blend of several clones.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
