Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350 acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar panelled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed, terroir-driven wines.

Three sustainably farmed vineyards supply the fruit for this wine. The Sonoma grapes come from a well-drained hillside vineyard on Sonoma Mountain. Cool evenings and warm days allow this fruit to ripen to perfection and retain good natural acidity. The balance of the fruit comes from two flat-land vineyards of Contra Costa County. The soils in these vineyards are clay loam and the vineyards benefit from warm days and cool nights. Grapes were handpicked at the peak of ripeness, underwent total destemming and a very gentle crushing to ensure a large proportion of whole berries were left in the must. Fermentation occurred in stainless steel tanks with native yeasts, and was maintained at the ideal temperature to aid in the extraction of flavor and color. The wine was pressed off its skins at dryness before being racked to lightly-toasted American Oak (50% new) where it gently aged for 8 months.

Aromas of blackberry and toast on the nose. Rich flavours follow, with blackberry currant and notes of olives, herbs and toasty oak.

Pair this wine with full-bodied foods such as beef short ribs and other braised beef dishes or if you’re not a meat-eater, a big juicy grilled Portabello mushroom (or two) with butter and garlic is a great pairing.  The intense flavour of dried porcini mushrooms will also make a cab shine.