Evaluation of Clonal Selections of Merlot, and Performance of Sangiovese, Tempranillo, Syrah, and Viognier in Southern Oregon

The objectives of the trial are to evaluate Merlot clones and the varieties\ud Sangiovese, Tempranillo, Syrah, and Viognier for production characteristics, maturity and\ud fruit composition at harvest, and wine composition and wine quality in order to evaluate\ud their potential for commercial wine grape production in warmer wine growing regions in\ud Oregon. The wines in the first year of this trial from vines in their fourth leaf are being\ud produced as demonstration trials to be evaluated by industry members at regional\ud meetings. As the trial matures, future proposals will be presented for wine production\ud and analysis of replicate lots of the clones and varieties and for sensory evaluation by the\ud Food Science Sensory Laboratory