The Cool Clones

One of the key drivers behind the vast improvement in Oregon wine in the 2000s was the widespread implementation of so-called Dijon clones. The University of Oregon was the first entity in the United States to bring in these clones of pinot noir and chardonnay (clones are genetic subtypes of a variety). Named after Dijon the city in Burgundy where France’s ONIVINS plant materials laboratory is located, the numerous Dijon clones (with exciting names like 115, 667, and 777) are heralded for their complex flavors and ability to ripen fully in cool climates.

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