http://www.ultimatepinot.com/honing-in-on-dijon-clones/ Candid discussion on the philosophies, practices and problems involved in making the Ultimate Pinot Noir Sat, 04 Feb 2012 06:53:36 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://www.ultimatepinot.com/honing-in-on-dijon-clones/comment-page-1/#comment-7899 Brad Loos Tue, 09 Mar 2010 16:15:43 +0000 http://www.ultimatepinot.com/honing-in-on-dijon-clones/#comment-7899 Great article and comments! If you get the chance, it's interesting to taste Dijon 115, 667 and 777 separately and then blended together. In wine they have a synergistic quality when blended. We usually go with mostly 667 as we belive it is most complex. Then 115 for aromatics and classic Russian River Valley red fruit. We feel that a relatively small amount of 777 is good for spice, black fruit and especially tannins/backbone. Great article and comments! If you get the chance, it’s interesting to taste Dijon 115, 667 and 777 separately and then blended together. In wine they have a synergistic quality when blended. We usually go with mostly 667 as we belive it is most complex. Then 115 for aromatics and classic Russian River Valley red fruit. We feel that a relatively small amount of 777 is good for spice, black fruit and especially tannins/backbone.

]]> http://www.ultimatepinot.com/honing-in-on-dijon-clones/comment-page-1/#comment-69 Anne Moller-Racke Thu, 10 Apr 2008 22:06:05 +0000 http://www.ultimatepinot.com/honing-in-on-dijon-clones/#comment-69 Jim, that's certainly true at some sites. And that's the key -- the site. Yes, those clones were selected to give ripeness at lower sugars in cool climate vineyards. So the Dijons are not so good for warmer sites, but still may be very appropriate for cooler vineyards, or sites within vineyards, as well as in areas like Sonoma Coast, Santa Barbara or Anderson Valley. One other observation about the Dijon clones -- they are not as successful as stand-alones like our older selections such as Martini, Calera and Swan, which have a completeness. The Dijons seem to do better in combination with each other. Jim, that’s certainly true at some sites. And that’s the key — the site. Yes, those clones were selected to give ripeness at lower sugars in cool climate vineyards. So the Dijons are not so good for warmer sites, but still may be very appropriate for cooler vineyards, or sites within vineyards, as well as in areas like Sonoma Coast, Santa Barbara or Anderson Valley. One other observation about the Dijon clones — they are not as successful as stand-alones like our older selections such as Martini, Calera and Swan, which have a completeness. The Dijons seem to do better in combination with each other.

]]> http://www.ultimatepinot.com/honing-in-on-dijon-clones/comment-page-1/#comment-28 Jim Thu, 06 Mar 2008 06:54:12 +0000 http://www.ultimatepinot.com/honing-in-on-dijon-clones/#comment-28 I know many quality obsessed Pinot producers are moving away from Dijon clones as they have found that the sugar maturity is too far advanced of "physiological" maturity in the generally warmer California growing conditions (Russian River Valley in particular)- requiring "corrections" of both high and low tech varieties. Your thoughts? I know many quality obsessed Pinot producers are moving away from Dijon clones as they have found that the sugar maturity is too far advanced of “physiological” maturity in the generally warmer California growing conditions (Russian River Valley in particular)- requiring “corrections” of both high and low tech varieties. Your thoughts?

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