THE DIJON CLONES
95-FPMS 37R: Superior sugar. May be the earliest ripening of the Chardonnay clones.
96-Superior sugar levels. Slightly higher acid than FPMS 37R.
75-FPMS 43R: Superior sugar levels. Slightly higher acid levels than 96.
76-Superior sugar, similar to FPMS 43R, in terms ripening qualities i.e. sugar, acid and pH.
Compare 11 Chardonnay clones in terms of overall ripeness as expressed in sugar, pH, and acid levels at a typical harvest in the southern Willamette Valley.
The mother vines planted in our Oregon Certified Increase Block are Registered (R) selections produced by FOUNDATION PLANT SERVICE of THE UNIVERSITY of CALIFORNIA at DAVIS.