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How To Propagate New Grapevines From Cuttings

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If you want to propagate new grapevines from cuttings of existing vines, now is the time to start planning. 

The following article is a collaborative effort between myself and Stephen Casscles, a leading authority on the propagation and cultivation of cool climate and heritage grapevines. It is a detailed account of the procedures for propagating new grapevines from the cuttings of an existing vine. Thank you Steve for being so generous with your time and knowledge. All photos in this article are courtesy of Stephen Casscles. If you need more information about how to propagate vines, consult older books written by Philip Wagner, which are still available, or contact your local cooperative extension agent who can direct you to excellent brochures produced by your local agricultural state university.

If you have or can obtain clippings from a grapevine that produces excellent fruit, it is easy to reproduce as many vines/clones of that vine as you want. Starting new vines from the clippings of a mother vine ensures you will grow an exact copy of the vine and it will crop the same quality grapes as the original vine. Be sure that the mother vine that you select for your cuttings is a strong vine, that exhibits no indications of viruses or diseases. Vines that have curled leaves, odd-looking clusters, or off-leaf colors could have been contaminated with a virus. Do not use these vines as you are simply propagating diseased and virus-laden vines and not the strong virus-free vines that you want.

Propagating new grapevines from cuttings is an easy project. First, you must gather your propagating wood in early Spring while the vines remain dormant. Cut 12-18 inch sections from one-year-old wood that is about the thickness of a pencil and has a minimum of at least four leaf bud nodes on it. Ideally, having five or six bud nodes per cutting offers the best chance of success. A leaf bud node will look like a small bump on the stem.

The next step is up to the propagator, but Steve said he was taught to nip off a straight cut one inch above the top bud and make an angled cut at the bottom of the cane just below the bud node. Making your angled cut at the bottom of the stem easily shows where the top of the cutting is from the bottom which makes it easier when setting out your nursery cuttings, it also allows the cutting to be easily planted in the soil. No matter how you cut your ends, make sure you are consistent so that you will always plant your cuttings correctly, bottom side down in the soil. Dipping the bottom end of the stem into rooting hormones is helpful in promoting root growth, but is not necessary. You can find rooting hormones at your local garden center or nursery. If you are only rooting a few cuttings, fill a potting container with your local soil, if it is good well-drained loam soil, if it isn’t mix it with potting soil to improve its drainage.  Make sure your container is deep enough to accommodate your clippings, but if you are propagating a lot of material consider digging a shallow trench and reserving enough loose soil to fill in around your stems.

  These trenches can be located in your vegetable garden, since this soil has been worked up for many years, and often has a fence around it to keep out the wildlife that may like to browse on your newly installed cuttings. When planting your cuttings, bury them vertically three to four nodes deep with the bottom side down into the ground, leaving the remaining nodes exposed above the soil level. Remember to plant the bottom of the stem down with the straight-cut end above the ground.

    Keep the soil well watered, but not soggy throughout the first year when your cuttings are establishing themselves. For those in potted containers, the cuttings should be placed in a frost-free location with bright indirect sunlight. If you have more than one row of nursery cuttings in your nursery, it is recommended to mulch the cuttings with straw (not hay) to keep down the weeds and retain soil moisture.

Steve explained the difference between taking cuttings from your vine and propagating them as a single project and cloning in which you separate individual canes that have a certain desirable mutation to create an entirely new variety of the original grapevine. Steve gave me an excellent example that was easy to understand. “My understanding is that cloning would be finding an abnormal sport of a vine that is different and you cut that unique cane off to propagate it. For example, Frontenac Gris is only a regular Frontenac when it was noticed that a separate cane had bronze-colored grapes and not red.  So cloning would be separating and propagating that “clone”, but if you are propagating wood, you just collect your wood and go at it.”

    It is essential that you plant more cuttings than you need to compensate for some not surviving. As a dear departed friend of Steve’s, Joel Fry of the Bartrams Garden in Philadelphia used to say, “Plant two of everything, and one will die”.  How many to plant is the question? Steve offered his advice based on years of experience in this area of viticulture. “I find that different varieties propagate at different rates. For example, Baco Noir, which is a part Riparia variety tends to have a higher success rate because it is a Riparia. Even with Riparia, I would plan for a 20% non-success rate for varieties such as Delaware, which is a part Bourquinian species hybrid, do not take as readily, so I would expect a 40% death rate.”  I would recommend propagating as many cuttings as possible using only the strongest ones to satisfy your needs and giving the extras away. Vines can also be rooted in water, but you will need to change the water regularly to prevent disease. Once you see the stems/cuttings rooting, you must transplant them into the soil.

    Whether you set out a nursery in your home garden or place them in pots in the spring, you need to wait an entire year to ensure that your cuttings have sufficient roots before they are set out in the field the following spring. After your cuttings have developed a strong root system they can be transplanted to their permanent location. 

    You probably have heard vintners say the clone number for a specific variety of grapes planted in their vineyard. An example of this would be the Pinot Noir Dijon clones 114, 115, 667, and 777 which are the most widely planted Pinot Noir clones because of their reliability and productivity. When you drink any mass-produced Pinot Noir you are likely drinking wine made from these clones. It is easy to go down a “rabbit hole” when looking for clones of just about any grape variety when researching which clones to plant in your vineyard. Don’t let the sheer number of options overwhelm you. The answer to this question is a simple one, treat a clone like a different variety. Pick a clone you like and propagate that clone.

    Growing your own vines from cuttings is a rewarding venture both financially and from the sense of personal accomplishment you will feel when you harvest your first grapes. With the adverse effects of climate change being documented in vineyards around the world and the increased number of adverse weather events plaguing vintners, the answer to a consistent and economically sustainable fruit crop may lie in the past with heritage grape varieties, older cool climate hybrids, and new hybrids that are being developed. Growing heritage and cool climate hybrid grape vines that have adapted to survive many weather-related challenges over time could be a critical puzzle piece in the future viability of our vineyards, for both hobby and commercial grape growers. In addition, these varieties tend to be more productive and can be grown more sustainably with fewer pesticide/fungicide applications. They are direct producers that do not need to be planted on a rootstock. This means that if we witness a very cold winter or late spring frost, which kills that part of the vine above the ground, canes will come up from the ground to produce a crop in the same growing season.

    With that objective in mind, Stephen Casscles continues to labor on his long-term project, the Cedar Cliff Vineyards Heritage Grape\Wine Project, aimed at preserving heritage and lesser-known cool climate grape varieties in Northern America. If you have any questions about his work at Cedar Cliff Vineyards please contact Stephen Casscles cassclesjs@yahoo.com  To further his work, Stephen has established a set of three cooperating nurseries in Marlboro, NY, Fonda, NY, and Ipswich, MA where you can purchase already rooted vines and/or grape cuttings. If you are interested in obtaining vines or cuttings of these unique varieties, please feel free to contact Stephen Casscles cassclesjs@yahoo.com.  Sadly, most of these cuttings or vines are not available at commercial nurseries, hence we need to propagate them on our own to increase the availability of these unique virus-free/ disease-free grape varieties. For additional information on these heritage and cool climate grape hybrids, the 2nd edition of Steve’s book “Grapes of the Hudson Valley and Other Cool Climate Regions of the US and Canada”  is available at http://www.flintminepress.com

Review: Chateau Niagara Cabernet Franc Reserve 2022

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Jim Baker, owner, winemaker, and vigneron of Chateau Niagara Winery Newfane, New York http://chateauniagarawinery.com has a special touch when making high-quality Cabernet Franc. His Chateau Niagara Cabernet Franc Reserve 2020 is no exception. He uses Cabernet Franc grapes grown in his vineyard and a nearby vineyard to produce his award-winning Cab Franc year after year. Jim told me “These are some of the best wines I have made.”

Chateau Niagara Cabernet Franc Reserve 2022 is a plump and juicy full-bodied dry wine that dazzles with a medium ruby red color in your glass. Bright acidity, tart red cherry, and raspberry flavors are front and center with subtle pepper background notes. Smooth tannins carry through a long finish. This Cab Franc drinks well now and should age nicely. 

Review: Chateau Niagara Cabernet Franc Appassimento 2023

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The following two posts will be my reviews of Chateau Niagara Cabernet Franc Appassimento 2023 and Chateau Niagara Cabernet Franc Reserve 2022. Jim Baker owner, winemaker, and vigneron of Chateau Niagara Winery Newfane, New York http://chateauniagarawinery.com told me “These are some of the best wines I have made.”

Chateau Niagara Cabernet Franc Appassimento 2023

A wine made in the Appassimento style is created by using partially dehydrated grapes. It is a technique used by Italian winemakers to give Amarone di Valpolicella its signature depth and complexity. Jim applied this process to his Cabernet Franc grapes to produce his outstanding Chateau Niagara Cabernet Franc Appassimento 2023. 

Beginning with a bewitching dark ruby red color in your glass this Cab Franc quickly opens with aromas of blueberries leading into flavors of cherry, dark berries, and plum. Supple tannins and balanced acidity carry through a long lingering finish. Consider purchasing several bottles with the intent of drinking some now and leaving some to age in your cellar. 

Harvest Report: Chateau Niagara Winery

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I checked in recently with my friend Jim Baker, owner, winemaker, and vigneron of Chateau Niagara Winery Newfane, New York. http://chateauniagarawinery.com Jim’s avant-garde approach toward winemaking and the grapes in his vineyard can only be described as fascinating. Here are his candid insights into the year that was 2024 at his award-winning Chateau Niagara Winery.

“In classic cool climate viticulture, the only constant is change. We never know what the year will bring us and it creates a kind of resiliency in the vineyard managers and winemakers from these regions. It also creates some fantastic wines with incredible diversity. This year is no different. We escaped the late spring frost which hurt our neighbors in the Lake Erie region and our hearts went out to them as we got hit last year with that late frost and we lost two-thirds of our crop. We also did not have the wildfires from Quebec this year to contend with. It was a very early bud break with a wet spring and summer. This resulted in heavy downy and powdery mildew pressure. The latter half of the growing season heading to harvest was warm and dry, absolutely perfect for high-quality wine grapes. Longer hang time and good growing season with about 2800  growing degree days, which is measured by the temperatures degrees above 50 F. (A 70-degree day would therefore accumulate 70-50 or 20 growing-degree days.)  This is a measure of the total heat accumulation for the season. Harvest levels were a little under prediction and the berries were small and compact. This results in more intense aromas in whites and deeper colors and flavors in reds. We are very excited about the potential for the vintage!

In the fall we harvested our first crop of Fetească neagrǎ. We had hoped for barrels worth of wine, but the raccoons, deer, and turkey got to it first. We did harvest what we could and will likely do a very small bottling of about four cases. The grape showed me just a peek at what it can do this year. My initial tasting indicates that it falls between a Blaufrankisch and a Saperavi, with cherry, spice, black pepper, and smoke.”

Thank you, Jim, for taking the time out of your busy schedule to share your thoughts and observations about the intricate factors that influenced your vineyard and winemaking this year. We all look forward to enjoying the fruits of your labor. 

“Old World” or “New World” Why Not Both?

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Wine is often divided into ones made in the “Old World” versus ones made in the “New World” but what does that mean? They are segregated along geographic lines. Old World wines are categorized as being made in Europe and the Middle East. New World wines are made anywhere else e.g. Australia, the Americas, Southern Africa, Asia, etc. The Old World relies mainly on traditional wine grape varieties (Vitis vinifera), time-honored wine-making methods, and labeling that emphasizes the location where the wine was made and, prioritizes a wine’s terroir. Old World wine regions tend to have cooler climates that yield wines with restrained tannins and are not as fruitful with less sugar. The lower sugar levels contribute to their lower alcohol content (ABV). 

New World wines also use traditional grape varieties but are heavily invested in non-traditional grape varieties and readily embrace modern wine-making techniques, ideas, and technology. Its wine bottles are labeled identifying the grape variety used to make the wine. The climates of New World wine regions tend to be warmer and that variable favors the production of wine with fuller fruit flavors, rounder tannins, and higher alcohol content. Lastly, New World wines display more oak which is achieved by using newer barrels that extract greater fruit flavors and tannins. 

It doesn’t matter whether a wine is an “Old World” or “New World” offering, the only thing that matters is that you enjoy drinking it. Snap a pic of the label just in case you can’t remember what to buy the next time you are wine shopping.

Changing Chile

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When you hear wine lovers discussing wines from Chile your first thought might be of the value-priced bottles offered by a large discount retailer that piqued your curiosity. How wouldn’t anyone be intrigued by bottles of Chilean Cabernet Sauvignon selling for less than $10 and not be tempted to buy one? This type of mass-produced wine is easy to find because 90% of Chile’s wine production is still focused on that segment of the world wine market. In the last ten years, Chile has made great strides in producing higher quality wines from a growing number of small wineries offering a diverse selection of wines. These wines are made from an increasing number of newly cultivated wine grape varieties. The explosive rise in the number of small producers has generated a keen interest in Chilean boutique wineries. 

The expansion of vineyards and wineries is possible because there is a wide range of growing conditions, vineyard sites, compatible grape varieties, topography, and soil profiles just to mention a few of the factors involved. Another little-known but important variable in Chile’s success is that it has never been infected by Phylloxera, even with its close proximity to Argentina which has been.  

The country of Chile on a map appears as a long thin strip of land on the western edge of South America from 17 degrees south latitude to 56 degrees south latitude with the Andes Mountains running down its eastern side. Chile’s weather is influenced by the Pacific Ocean’s cold currents (Humboldt) the Chilean Coast Range and the Andes Mountains. As a result of all of these variables, it is no surprise the styles of wine made there are varied and evolving with every vintage. 

The wine grapes grown in Chile are dominated by five varieties: Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Carmemère with Cabernet Sauvignon being the most widely planted. Carmenère has an interesting story of how it was mistaken for Merlot for a long time, resulting in it being harvested too early and made as if it was Merlot. After DNA testing revealed its true identity Carmenère was left to ripen fully before harvesting and made using the proper methods for that grape. These changes resulted in an immense improvement in the quality of Chilean Carmenère wine. 

Discovering Chilean wines is a fascinating and personally satisfying venture. I recommend starting your exploration with Cabernet Sauvignon but don’t ignore the other varieties you will come across, especially that country’s signature grape Carmenère. Chile’s most recognizable wine region is the expansive Valle Central or “Central Valley” where many premiere appellations are located, most notably the Maipo Valley and Colchagua Valley. Here are a few suggestions to begin your winery search: Concha y Toro, Santa Rita, Viña Vik, and Viña Montes. 

Vince Anter does an excellent job explaining and showcasing the wine and wineries of Chile in an episode of his award-winning wine, food, and travel show V is for Vino http://visforvino.com You can view it and all of his shows for free on his website or YouTube. Here’s a link to his Chile episode https://www.youtube.com/watch?v=BfHBZM7tsIQ

Visiting Chile may not be very practical or economical but buying good wine made there is. What makes Chilean wine a sensible choice when purchasing wine is that it offers you the option to take home an enjoyable bottle at a bargain price or choose one of a higher quality for just a little more money. 

Tuscany Dreams

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When you hear Tuscany thoughts immediately come to mind of rolling hills covered in geometrically precise rows of grape vines in vineyards bathed by the golden sunshine of an idyllic Tuscan afternoon. Travelogues and magazine articles of the mid-20th century created a mystic that cast Tuscany as the epicenter of the trendy Italian food and wine culture. Whether that was an accurate assessment either then or now is debatable but for many perception remains reality. 

In Tuscany (Toscana) one grape has always reigned supreme and that grape is Sangiovese. It is from this grape that three of this region’s most recognizable wines are made. Brunello di Montalcino, Chianti, and Chianti Classico are all made from the Sangiovese grape. While they are all made from the same grape variety they are all very different wines. It is safe to say that we have all dined in an Italian restaurant with a red and white checkboard tablecloth with a bottle of Chianti in a straw basket as a centerpiece. Those are not good examples of the quality of wine Sangiovese can produce. When the market for Chianti tanked in the 1970’s Italy changed its wine laws which is what sparked the dramatic resurgence of Chianti and Tuscany on the world stage. The wines got better, winemaking methods improved, and high-priced Super Tuscans gained global notoriety. Cabernet Sauvignon can now be considered Tuscany’s second most important grape because along with Sangiovese it is a prominent grape in the majority of Super Tuscan blends. 

Brunello di Montalcino is Tuscany’s most respected and celebrated wine. The area from which it is produced encompasses a mere 5,200 acres and is a UNESCO World Heritage Site. 

The Chianti zone covers an expansive area of Central Tuscany. This zone contains the districts or D.O.C.G. of Chianti and Chianti Classico. They each have their own D.O.C.G. and by law, you can only make wine of that classification in its designated district, they are not interchangeable. You can identify a Chianti Classico wine by the iconic black rooster symbol on its bottle’s labeling.

Tuscany is no different than any other wine region. You can find good wine, bad wine, average wine, and superior wine there. You can also choose a price point from economical to expensive. The search for your perfect wine begins with some research and understanding what you want and where to find it. 

Buona caccia e buona fortuna!

Review: E. Guigal Côte du Rhône Rouge 2020

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This wine reminds me of a lyric from the Jimmy Buffett song “He went to Paris.” It goes “ But warm summer breezes. The French wines and cheeses. Put his ambitions at bay.” He Went To Paris (YouTube)

It is easy to imagine sitting in a bistro in the south of France savoring delicate French cheese and sipping E. Guigal Côte du Rhône Rouge 2020 while watching the world pass by. 

Even though, E. Guigal is known for making high-end offerings; they continue to produce this very well-made mass-market example of a Rhône GSM blend (Grenache, Syrah, Mourvèdre). 

This is a well-balanced wine with supple tannins and subdued but pleasant acidity. Blueberry and blackberry flavors are accented with a hint of cherry from the Grenache. It is all carried on a medium body that leads to a lush finish making this wine a great introduction to the wines of the southern Rhône Valley of France. It is a bargain at less than $20 a bottle for a wine of this quality.

Alluring Alsace

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The Alsace wine region of France is situated along the French border east of Paris. The region’s wine production is almost entirely devoted to white wine, positioning it uniquely among wine-producing regions worldwide. The white wines in Alsace are rarely made in other parts of France. Alsace is French but has been part of Germany several times. The Vosges mountains and picturesque quaint villages make it more reminiscent of images from German folk tales than the wine provinces of southern France. It is easy to see why Riesling, Gewürztraminer, Pinot Gris, and Muscat dominate its winemaking identity. Pinot Noir is the only red grape of note there but is grown in limited quantities. Alsace differs in how it labels its wine from the rest of France by using the grape variety instead of the location where the grapes were grown.  

Don’t be misled into thinking the white wines of Alsace are sweet and mild. On the contrary, they have bold character and are almost always dry. The winemakers of this region believe in showcasing the attributes of the grape and not crafting a wine to conform to a predetermined taste profile. Because this conviction is so ingrained in their wine culture, blending is seldom, if ever, an option. 

Sparkling wine is also made in Alsace. It is all designated Crémant ď  Alsace and is made the same way as

Champagne. You might be wondering if they make Crémant ď Alsace in Alsace and use Chardonnay grapes why isn’t Chardonnay one of their signature white wines? The reason is that by law Chardonnay can only be used in Crémant ď Alsace and can not be used to make still wine. Crémant ď Alsace is a high-quality alternative to Champagne at a very affordable price. 

Alsatian Riesling is angular in structure and very dry with good minerality. German Rieslings are well balanced with bright acidity, low alcohol, and prominent fruit flavors. 

Alsace is said to rival Paris in the number of great restaurants, whether pretentious or grand. 

It is easy to have an excellent wine experience in Alsace because the quality of wine is exceedingly well-made and the pricing spread guarantees you will find bottles you will love at a price you can appreciate. 

Southern Rhone Rendezvous

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The enchanting allure of the French countryside is never more captivating than it is in southern France, the Southern Rhône Valley to be precise. The Southern Rhône Valley is vastly different in many ways when compared to the Northern Rhône Valley. The Southern Rhône has a Mediterranean climate that is favorable for growing not only high-quality wine grapes but also olives, herbs, and picturesque fields of lavender. This region and the town of Avignon is a destination for savvy world travelers. The Rhône Valley is home to the legendary Le Mistral winds that blow out of the Alps and down the Rhône River Valley gaining speed as they travel south, impacting everything in their path. 

For most, the mention of French wine brings to mind images of expensive Grand Cru and opulent chateaus. In reality, French wine is very approachable, affordable, and accessible if you do some research. The winemakers of Southern Rhône have a reputation for producing well-made wines for every taste and budget.

The soils in Southern Rhône differ dramatically from those found in Northern Rhône where they are mostly of a granite-based composition. While in areas of the south many vineyards appear to be planted in fields of river rock. 

For those seeking to explore French wine, I suggest starting with the Southern Rhône. Wine made there tends to be of high quality with interesting complexity and is very food-friendly. This region produces a variety of wine styles, including white, red, rosé, and sparkling. The Southern Rhône is best known for its “GSM’ blend. A “GSM” blend is made up of “G” Grenache, “S” Syrah, and “M” Mourvèdre. The best thing about wines from this region is that they are easy to find and very fairly priced for the quality received. 

Vince Anter, wine travel show host/producer, sommelier, and friend, did an entertaining and informative show on the Rhône Valley that I highly recommend. In this episode, Vince talks with Philippe Guigal, a winemaker at his family’s winery, E. Guigal. They discuss Philippe’s winemaking philosophy, the history of E. Guigal, and its 2020 E. Guigal Côtes du Rhône Rouge. I will be doing my review of this wine in a future post. You can find it on YouTube by searching V is for Vino to see episodes from every season https://m.youtube.com/c/VisforVinoWineShow

or use this link to go directly to the Rhône episode https://m.youtube.com/watch?v=NLnqy3FPLdQ&pp=ygUFUmhvbmU%3D

The Southern Rhône Region of France is a special place that elevates the spirit and expectations of what life has to offer to anyone lucky enough to immerse themselves into its culture. A sojourn to the Southern Rhône is always time well spent.