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Viticultural Evaluation of French and California Pinot noir Clones Grown for Production of Sparkling Wine

¹ Staff research associate, ³ Postgraduate researcher, ⁴ Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and ² Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.

^* Corresponding author (email: jawolpert{at}ucdavis.edu)

Twenty Pinot noir clonal selections were evaluated for viticultural characteristics in a vineyard managed for production of sparkling wine in the Los Carneros American Viticultural Area, Sonoma County, CA. Eight clones were of California origin from Foundation Plant Services (FPS), University of California, Davis: 2A, 4, 13, 17, 22, 31, 32, and 33. Twelve clones were of French (Champagne) origin: 389, 521, 665, 666, 668, 743, 779, 780, 870, 871, 872, and 927. Vine yield, yield components, fruit composition (soluble solids, pH, and titratable acidity), and vegetative growth were measured over three growing seasons, 1999 through 2001. Clones were harvested at similar soluble solids levels. Yield and all yield components differed significantly among clones. FPS 33 and clones 389 and 666 had significantly highest yields while FPS 13 and 22 and clone 870 had the lowest yields. Yield differences were primarily due to number of berries per cluster and number of clusters per shoot. Juice pH and titratable acidity differed significantly among clones, although the range for both measurements was small. Clones 521 and 870 had the highest pruning weights while clones 780, 668, and 665 and FPS 31 had the lowest pruning weights. Ravaz index values were high (>12) for 780, 668, and FPS 31, while values were lowest (~5) for clones 870, 521, and FPS 17.

Key words: Pinot noir, sparkling wine, clonal evaluation, clone, champagne