![]() The general impression you get in both Bordeaux and Napa is that clones affect yield more than character. ![]() ![]() Many Bordeaux producers say that they use clones when replanting, but when asked which clones, shrug and say that they can’t remember the numbers. It’s a really hot button issue for Pinot, with all extremes of opinion from those who think that the Dijon clones have basically rescued Pinot Noir from failure, to those who believe that their widespread adoption is leading to a homogenization of Pinot typicity that will all but destroy the variety. Seems like a silly question, but I’ve been struck by a great difference when talking with producers of Cabernet about clones compared to my experience with Pinot Noir.
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