We’re thrilled to be featured in Food & Wine’s recent piece explaining the role of grape clones and what those little numbers on your bottle label really mean. The article breaks down how vine clones influence flavor, structure, and consistency across wine regions around the world. In the coverage, Food & Wine highlights our work with diverse Cabernet Franc clones and how they help shape expression and balance in our Finger Lakes wines.
“At Hermann J. Wiemer Vineyard and Winery in New York’s Finger Lakes region… they used Bordeaux mainstays 327 and 332… then expanded to 214 from the Loire Valley, clone 623 from Bordeaux, clone 312 from the Pyrénées, and clone 3 from Italy. Each contributes a different dimension of fruit, acid, and finesse.”
This feature illustrates how thoughtful clonal selection alongside site and winemaking plays a role in crafting expressive, terroir-driven wines.