THE DIJON CLONES
113-FPMS 44R: Early ripening with superior sugar. Acid levels just below 115 and FPMS 47R.
114-FPMS 47R: Will ripen just after 115. Superior sugar, with acid levels slightly less than that of 115.
115: This may become one of the most widely planted clone in Oregon. Fruit is superior in sugar with medium acid levels.
777: Rapidly becoming the most popular of the Pinot Noir clones. Expect a big, full bodied wine. Fruit is superior in sugar with medium acid levels.
Other Pinot Noir Clones
FPMS 10: Also known as the 'Beba' clone. Good sugar levels with medium acid.
FPMS 29: Also caled the 'Jackson' clone. Medium sugar and acid levels.
FPMS 23: Early ripening with superior sugar levels and just above medium acid. No longer registered.
FPMS 4 Also known as the 'Pommard' clone. One of the original clones planted in Oregon from the early 70's. A reliable fruit producer with an excellent balance of sugar to acid.
Compare the ripeness of 19 Pint Noir clones as expressed in Sugar, pH, and acid at a typical harvest.
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.