Below, we spotlight a selection of clones commonly seen in AV, then take a quick detour through a few “heritage” or less-common ones (Swan, Wente, Martini, etc.). This isn’t a definitive list, but it gives curious drinkers a peek behind the curtain.
In Anderson Valley, where cool climates, fog, elevation shifts, and soil variability all have a voice, clonal choice becomes a secret dial for controlling energy, brightness, and concentration.
| Clone | Cluster / Vineyard Traits | Flavor & Structural Traits | Role in Blends / Why Use It |
|---|---|---|---|
Pommard Clone 05 |
Medium to large clusters, moderate berry size; consistent yields on SO4 and 101-14 rootstocks. | Dark cherry, plum, earthy spice, forest leaf, umami; generous mid-palate weight. | Classic backbone clone—adds body, structure, and ageability; widely used in Anderson Valley. |
Dijon Clone 777 |
Medium clusters with small, tight berries → high skin-to-juice ratio. | Dark fruit (black cherry, blackberry), violets, cola spice; plush tannins; deeper color. | Powerhouse component—drives richness, intensity, and aromatic impact. |
Dijon Clone 114 |
Compact clusters, small berries; lower yields; site-sensitive. | Bright red fruit (raspberry, cranberry, pomegranate), tea/herbal nuance; firmer tannins. | Adds perfume, energy, and structure—balances darker, weightier clones. |
Dijon Clone 115 |
Small–medium clusters; tight sets; thrives in cool climates. | Red cherry, strawberry, subtle baking spice; silky, fine tannins. | Versatile “glue” clone—elegance and balance that ties components together. |
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When you sip an Anderson Valley Pinot Noir, you’re tasting more than soil, sun, and fog – you’re tasting a mix of clonal personalities. Think of clones like sub-varietals: they share the Pinot Noir base DNA, but each brings its own voice. The magic happens when you blend them, layering aromatics, texture, structure, and nuance to make something that is greater than the sum of its parts.
Below, we spotlight a selection of clones commonly seen in AV, then take a quick detour through a few “heritage” or less-common ones (Swan, Wente, Martini, etc.). This isn’t a definitive list, but it gives curious drinkers a peek behind the curtain.
In Anderson Valley, where cool climates, fog, elevation shifts, and soil variability all have a voice, clonal choice becomes a secret dial for controlling energy, brightness, and concentration.
One reason these clones work so well together: Pommard gives you the backbone, 777 brings density and drama, 114 delivers lift and perfume, and 115 ties it together with balance. In many AV bottlings, the interplay between “earth + density” (Pommard/777) and “aromatic lift + finesse” (114/115) is what defines the house style.
Because AV is a wine region known for nuance, we also want to nod to clones that occasionally turn up (or make splashy contributions) — and help curious drinkers understand them too.
| Clone / Selection | Origin & Backstory | Traits & Why It Matters |
|---|---|---|
Swan (FPS/UCD 97) |
California “heritage” selection tied to Joseph Swan; material traced to Mount Eden/Martin Ray lineage. | Small clusters; perfumed red fruit (strawberry/raspberry), rose, spice; adds finesse and lift in blends. |
Martini (UCD 13 & 15) |
Selected by Harold Olmo & Louis M. Martini from historic Carneros/Napa plantings. | Dark cherry, baking spice, firmer structure; boosts mid-palate weight and aging potential. |
Wädenswil (UCD 2A) |
Swiss origin; widely used in cool sites (Oregon & coastal CA) for reliable ripening. | Red-toned fruit mostly, sometimes darker grown in some sites, spice, lively acidity; adds freshness and length—great in cooler vintages. |
Calera (Heritage Selection) |
“Suitcase” selection popularized by Josh Jensen at Calera; Burgundian inspiration. | Concentrated fruit, mineral drive, notable structure; useful for depth and cellar life. |
Mount Eden (Heritage Selection) |
Historic Santa Cruz Mountains material linked to Martin Ray/Paul Masson. | Complexity with savory spice and earth; contributes nuance and age-worthiness. |
Dijon 113 |
Certified Dijon clone from Burgundy; early wave of Dijon imports. | Delicate color, floral notes, red cherry; brings lift and elegance to blends. |
Dijon 667 |
Modern Dijon selection valued across cool-climate sites. | Darker fruit, fine tannin spine, good concentration; adds structure and mid-palate. |
Dijon 828 |
Later Dijon import; planted selectively due to availability/history. | Color, intensity, and firmer tannins; useful for depth in riper sites. |
Dijon 943 |
Recent Dijon selection noted for small berries/high skin ratio. | High aroma intensity, vivid color, sleek tannins; adds polish and detail. |
Wente (Heritage Selection) |
California heritage Pinot selection referenced by growers; definitions vary and may be site-specific. | Typically red cherry and spice with medium body; adds a classic CA accent in blends. |
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Here are some tips for detecting (or at least making hypotheses about) clone-driven influence when tasting an AV Pinot:
Anderson Valley’s climate and terroir are complex: foggy mornings, high diurnal shifts, varied soils, and a range of exposures and slopes. No single clone “fits all.” Thus, a clonal mosaic allows a vineyard to coax out nuance — if a vintage is cooler, Dijon clones help preserve freshness; if the season is warm, Pommard or denser clones give weight without flabby structure.
By planting multiple clones, growers and winemakers give themselves flexibility: a blend can be dialed vintage by vintage to best express balance, site, and vintage character.
