Clones are the winegrowers’ secret that we seldom hear about.
What is a clone?
The official definition of a wine grape vine clone from the Wine Enthusiast is, “A grape clone is a genetically identical copy of a specific grapevine cultivar, created through vegetative propagation methods such as grafting, cutting, or budding. This process preserves the exact genetic makeup of the parent vine, ensuring consistent characteristics are passed down across generations. Clones are developed to optimize specific traits such as disease resistance, yield capacity, and fruit quality, allowing winemakers to fine-tune their vineyard plantings to match their desired wine style and local terroir conditions.”
Why?
The ultimate reason for using clones is to produce exceptional wine. Over time, vineyard managers and wine makers come to know the best producing vines in their vineyard. They realize which vineyard areas and vines produce the best wine. And it is from these vines that clones are chosen.
Where do clones come from?
Clones come from great vineyards. And today, they are authenticated, cleaned of viruses, cataloged, assigned a number designation, and sold by institutions such as ENTAV-INRA in France and the U.C. Davis Clone Selection Program in California.
Examples of clones from two of my favorite wine regions
Alexander Valley AVA, the largest in Sonoma County, California, is renowned for its gravelly alluvial soils and warm climate, which are ideal for growing Cabernet Sauvignon and other Bordeaux varieties. Clones here often emphasize structure and elegance—e.g., Clone 337 for classic Bordeaux-style tannins in red wines, or heritage selections for mineral-driven white wines. Explicit mentions in descriptions are vineyard-focused, reflecting the region’s heritage plantings. Below is a curated list of winery and vineyard details, including wine name (or varietal, where tied to the clone), producer, vintage (where specified), clone reference, and excerpt.
| Wine Name | Producer | Vintage | Clone Reference | Description Excerpt |
| Cabernet Sauvignon (from Alexander Valley bench block) | Mauritson Wines | Recent (post-2006) | Bordeaux Clone 337 | “Replanted in 2002… Using 101-14 rootstock with the classic Bordeaux clone 337, this vineyard is already producing amazing cabernet… The wine exhibits the classic chalky tannins and dusty characteristics that have made Alexander Valley renowned for cabernet.” |
| Heritage Clone Cabernet Sauvignon | Field Stone Winery (Legacy Wines) | N/A | Heritage clones of Cabernet Sauvignon | “Renowned viticulturalist André Tchelistcheff consulted on the selection and cultivation of heritage clones of Cabernet Sauvignon and Merlot that still thrive [in the estate vineyards]… Extraordinarily layered, powerful and complex, this wine will age easily for two decades.” |
| Heritage Clone Chardonnay | Field Stone Winery (Legacy Wines) | N/A | Upper Barn clone (variation of Hyde-Wente) | “This heritage-clone Chardonnay is sourced from the Upper Barn and Cougar Ridge vineyards at the rugged upper reaches of the Alexander Mountain Estate… A variation of the Hyde-Wente clone… produces exceptional mineral aromatics.” |
These wines showcase Alexander Valley’s clonal legacy, with Bordeaux clones adding dusty tannins and heritage ones enhancing aromatic depth.
Virginia’s wine regions, including Middleburg, the Eastern Shore, and the Shenandoah Valley, emphasize clonal selection for resilience against humidity and disease, often favoring Bordeaux varieties such as Cabernet Franc and Sauvignon Blanc. Explicit references to specific clone names or numbers in wine descriptions remain rare, mainly appearing in technical vineyard or winemaking notes. Below is a curated list based on available winery details and industry sources, focusing on wines where clones are mentioned in production descriptions. I’ve included the wine name (or varietal where bottling-specific), producer, vintage (where specified), clone reference, and a brief excerpt.
| Wine Name | Producer | Vintage | Clone Reference | Description Excerpt |
| Cupola (Bordeaux-style white blend) | Boxwood Estate Winery | N/A | Select Sauvignon Blanc and Sauvignon Gris clones | “CUPOLA, an elegant white, Bordeaux-style blend made with select Sauvignon Blanc and Sauvignon Gris clones… ENTAV certified acres planted with traditional Bordeaux varietals,” highlighting the clones’ role in achieving bright acidity and aromatic intensity suited to the Middleburg AVA’s well-drained soils. |
| Cabernet Franc (various estate bottlings) | Chatham Vineyards | 2019 | Unspecified Cabernet Franc clones | “Wines made from Cabernet Franc… have improved in quality… because of more focus on matching clones and rootstock… Those grown in the sandy loam soils of the Eastern Shore tend to offer salty and black tea notes,” contributing to the wine’s fresh, approachable profile with cherry and pepper flavors. |
These examples illustrate Virginia’s clonal focus on enhancing varietal character—e.g., Sauvignon clones for minerality in whites and Cabernet Franc clones for structure in reds—tailored to diverse AVAs, such as Middleburg’s granitic soils and the Eastern Shore’s maritime climate. Many producers reference “carefully selected clones” in vineyard overviews without naming them.
