How to Grow Pommard Clone Grapevine
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Pommard Clone Grapevine
Vitis vinifera 'Pommard'
vinePommard is a premium red wine grape variety originating from the Burgundy region of France, specifically the village of Pommard. Known for producing rich, full-bodied wines with excellent aging potential, this clone is prized by winemakers for its balanced fruit character and structural complexity. The vine is vigorous and relatively hardy, making it suitable for various terroirs beyond its native region.
When should you plant Pommard Clone Grapevine in your zone?
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Example Pommard Clone Grapevine timeline · Pittsburgh, PA (Zone 6b)
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Plant Pommard Clone Grapevine
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Pommard Clone Grapevine
Late summer into fallBefore the first fall frost (≈ Nov 8)
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 6-8; requires at least 160-170 frost-free days
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Dormancy
November-March (4-5 months)Bare canes with no leaves; plant is at rest during winter months
Prune in late winter (February-March in Northern Hemisphere). Remove weak, diseased, or crossing canes. Maintain cane framework. This is the best time to prune as the plant's dormancy minimizes bleeding.
Bud Break & Growth
March-May (6-8 weeks)Buds swell and break in spring; new shoots emerge with leaves unfurling; vine becomes green and vigorous
Remove frost-damaged shoots. Begin a regular watering schedule. Apply balanced fertilizer (like 10-10-10) in early spring. Install trellising and tie down canes. Monitor for early pest/disease pressure.
Flowering & Fruit Set
May-June (3-4 weeks)Small, inconspicuous greenish flowers appear on clusters; flowers self-pollinate and develop into tiny green berries
This is a critical stage—avoid excessive nitrogen, which promotes vegetative growth over fruiting. Thin excessive foliage to ensure good light penetration to developing clusters. Maintain consistent moisture. Watch for powdery mildew.
Veraison & Ripening
August-September (4-6 weeks)Berries change color (red/dark purple for Pommard) and begin accumulating sugar; skin softens and flavors develop
Reduce irrigation to concentrate flavors (moderate water stress is beneficial). Continue canopy management—remove leaves around clusters for air circulation and sunlight exposure. Monitor Brix (sugar content); harvest when Brix reaches 22-24+, pH 3.0-3.5, and TA 6.5-8.5 g/L.
Harvest & Post-Harvest
September-October (2-4 weeks harvest window)Berries reach optimal ripeness and are harvested; leaves begin to yellow and drop as the vine enters dormancy
Hand-harvest clusters in early morning for best quality. Post-harvest, allow the vine to mature and harden off for winter. Do not over-prune immediately after harvest. Monitor for disease in fall.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Sulfur dust or spray in early season; ensure good air circulation; remove affected leaves; use resistant rootstocks if available
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Copper fungicide applications starting at bud break; maintain canopy airflow; avoid overhead irrigation
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Thin foliage around clusters; avoid wounding berries; harvest promptly when ripe; remove infected berries immediately
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Hand-pick in early morning; use row covers for young vines; apply neem oil or spinosad if severe
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Use grafted vines on phylloxera-resistant rootstocks (SO4, 101-14, 3309C); crucial for most regions
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Increase humidity; spray with sulfur; predatory mites; avoid excessive nitrogen fertilizer
Uses
Premium Red Wine Production
CulinaryPommard grapes are primarily used to produce full-bodied, age-worthy red wines with rich tannins, dark fruit flavors (cherry, plum), and earthy undertones. The resulting wines are considered among the finest Burgundy reds globally. [source]
Fresh Eating & Table Grape
CulinaryWhile primarily a wine grape, ripe Pommard berries can be eaten fresh, though they may have higher tannins than table grape varieties. They are best used for fresh consumption when fully sweet and ripe. [source]
Juice & Concentrate
HouseholdFreshly pressed Pommard grape juice can be consumed as a fresh beverage or concentrated for cooking, sauces, and vinegar production. [source]
Home Winemaking
CraftEnthusiasts and small-scale producers can use Pommard grapes to craft homemade wine, learning fermentation, oak aging, and blending techniques to understand wine production complexity. [source]
Vinegar & Condiment Production
HouseholdPommard grape juice and wine can be fermented to produce wine vinegar and specialty condiments, useful for cooking and preservation. [source]
Harvest Tips
Harvest grapes in mid to late September (Northern Hemisphere) when fully ripe. Pommard typically reaches optimal ripeness with sugar levels of 22-24° Brix or higher. Hand-harvest in the early morning to preserve quality and minimize berry damage. Use a refractometer to measure sugar content and confirm ripeness. Pick entire clusters to avoid selective harvesting that may compromise wine structure. For wine production, harvest at peak phenolic ripeness rather than just sugar ripeness.
Fun Facts
- 🌱 Pommard is one of the most celebrated terroirs in Burgundy, with vineyard records dating back to the 12th century when Cistercian monks cultivated the region. Wines labeled 'Pommard' must come exclusively from this French appellation and meet strict regulations.
- 🌱 The Pommard clone is known for its small berries and thick skins, which contribute to the wine's characteristic deep color, structure, and ability to age for 15-30+ years in the bottle. This trait makes it valuable for producing wines with superior aging potential.
- 🌱 Grapevines, including Pommard, can live for 50-100+ years and even longer in some cases. There are documented vines in Burgundy and other European regions that are several centuries old and still producing high-quality grapes.
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