Cline Cellars

Thus, with our debt to them so deep, all men should cry “Praise be for Sheep!”

2009-03-30T11:52:00.000-07:00

A couple of weeks ago, the wooly weeders were out and about, munching on the delicious greens that grow between the vines. These beautiful sheep and lambs come to the property to help trim back our winter overgrowth. In a matter of days, what was once a wild field is now a picturesque and trim vineyard.

Rocky Mountain Wooly Weeders is an open range sheep herding company. This environment friendly mowing is perfect for Cline and Jacuzzi. After all, we work hard at keeping our land sustainable and following the Green String Institute’s methods of farming.

These sweet little lambs are East Friesian, and will go on to provide milk to local cheese makers. While they are devouring the grass, they also help to fertilize the ground. If we all left the land in as good of condition as these little guys, the whole world would be Green String approved.

Ancient Vines, Old Vines, It’s all Greek to me

2009-03-30T10:17:00.000-07:00

by Charlie Tsegeletos, Director of Winemaking

The phrase “old” or “ancient” vines is tossed around a lot in the wine world. Here at Cline Cellars, we adhere to a strict guideline that directs us in carefully choosing which vineyard to use. This is what "Ancient" means to us:

First, the average age of all the vines must be at least 50 years old. This is easy for our Cline AV Carignane program. These grapes come exclusively from two vineyards that were planted in 1906 and 1925 in Oakley, California. The Cline AV Mourvèdre also comes from two old Oakley vineyards, which were planted in 1920. The Cline AV Zinfandel comes from several exquisite Lodi, Contra Costa County and Mendocino County vineyards. The two oldest vineyards are Cline Estate Contra Costa Zinfandel vineyards that were planted in 1906 and 1910.

The second criterion is that the vines produce intense and flavorful grapes. We pick these grapes at about 26 degrees brix (the dissolved sugar-to-water mass ratio of a liquid), which turns into about 15% alcohol. While we want our AV series to have big and bold body, it is important to us that the flavor must balance with the wine.

Lastly, most of the grapes that go into the AV program are head-trained and spur-pruned. Our farming methods ensure that the grapes get ample sunlight, good ventilation and little water. Many are not irrigated; that allows the vine to focus on ripening the grapes, deepening the color and adding flavor, rather than growing foliage. The only downside to this is that the yield is often very low - at or below 4 tons per acre.

To sum it all up, to be a part of our AV program, the vineyard must be at least 50 years old, produce intense but balanced grapes and be properly farmed. All of these rules help to ensure that our Ancient Vines Carignane, Mourvèdre, and Zinfandel are as delicious as they can be.

Happy Valentines Day!

2009-02-11T09:16:00.000-08:00

Looking for the perfect ending to your special dinner on Valentine’s Day? We have just the wine for you and your sweetie! To help celebrate this special day we are offering our 375 ml Late Harvest Mourvèdre at 30% off (list price $32.00, club price $22.40). With hints of chocolate and berries, this wine will pair wonderfully with desserts of all kinds.

If wine isn’t temptation enough, how about joining us on February 14th and 15th for the Olive Festival? We will have complimentary samples from the Olive Press, Carneros Cave Cheese, and wonderful chocolates from The Truffle Gateau, which pairs beautifully with our Late Harvest Mourvèdre!

Stop by the winery to make your purchase or call 707-940-4043 or email us at the pendulumclub@clinecellars.com. This sale will end on February 28th.

Cheers!

It’s Beginning To Look A Lot Like Christmas

2008-12-09T14:27:00.000-08:00

During the holiday season, people get together to celebrate traditions and to create new ones. Loved ones gather under one roof to appreciate the bountiful blessings bestowed throughout the year.

A holiday meal represents the love and affection shared between friends and family. Wine, the drink of the soul, can elevate a humble recipe to a holiday memory. Family food traditions and recipes will vary greatly. With that in mind, here are some suggestions:

Hors d'oeuvres with Oakley 5 Reds

Hors d’oeuvres, or appetizers, are meant to excite the palate and prepare you for the impending dinner, and the wine should do the same. Oakley 5 Reds is a smooth blend of Merlot, Alicante Bouschet, Mourvèdre, Sangiovese and Zinfandel. Flavors of blackberries, black pepper and spicy berries make this wine an excellent accompaniment to finger foods and starter dishes.

Fish with Viognier

This lovely little white is perfect to partner with fish’s rich and buttery texture. Sparkling with a bright acidity and lush with a voluptuous mouth-feel of apricots and honey, Viognier is a pairing fit for Poseidon.

Turkey with Rosé

It’s best to choose a Rosé on the dry side, such as our Mourvèdre Rosé. This refreshing wine is a wonderful tradition of rosés found in France, Spain, Australia and South Africa, and when served slightly chilled is perfect with warm Turkey.

Tofu with Cashmere

For the vegetarians in your family, tofu is an easy substitution for Christmas dinner. Since tofu tends to absorb spices and sauces easily, wine pairing is challenging but not impossible. A blend of Grenache, Syrah, Mourvèdre (GSM) is a soft, delicate red wine that plays with tofu’s velvety texture.

Ham with Pinot Gris

Christmas ham is a tradition that predates medieval times. Our Pinot Gris has crisp acidity that is met with floral characteristics that will compliment ham’s often sweet and salty flavors.

Roast Beef with Zinfandel

Zinfandel is naturally a fruit forward and exotic grape that pairs well with a variety of dishes. Beef is a great match for Zin because both offer the diner something juicy and spicy. Cline is currently selling five different types of Zinfandels, one of which will certainly pair with your great-grandmother’s secret recipe.

Lamb with Syrah

Lamb and Syrah are both integral to Australian culture, but that’s not what makes the two pair so perfectly together. Syrah is a bold and meaty wine, rich with an earthy dark texture that needs an equally robust meal to tame its wild ways. Considering that lamb is often served with mint jelly, either our Los Carneros Syrah or Cool Climate Syrah, both having minty top notes, will make the meal remarkable.

Dessert with Late Harvest Mourvèdre

Sugary foods were traditionally reserved for special occasions and holidays, and while desserts have become far more readily available now than they were in the 19^th century, that doesn’t make their place on the Christmas table any less important. An after dinner wine, like our Late Harvest Mourvèdre, will sweeten and sooth the soul, whether paired with your favorite tart or sipped slowly on its own by a roaring fire.

What To Bring To Grandmother's House

2008-12-08T11:06:00.000-08:00

Give the gift of pink this holiday season. We put our Mourvèdre Rosé on sale for only $4.00 a bottle for Thanksgiving and it has been such a success that we're going to continue it through the rest of the season, while supplies last. We only have 17 cases remaining, so get as many bottles as you can. It makes an excellent stocking stuffer and pairs well with Christmas Turkey.

To Thine Own Self Be True

2008-11-11T09:42:00.000-08:00

You can read tasting notes written by sommeliers and industry professionals until you are blue in the face, but the only thing that is going to impart the true nature of the wine is drinking it. It is important to taste a variety so that you can gauge where your palate lies. Like everything in life, practice makes perfect.

Remember, everyone is different and wine is a personal experience. Just because your husband likes one particular bottle, it doesn’t mean that you will too. When tasting, whether at a party or by stopping at the winery, there are a few simple rules that will help you pick that perfect wine.

First of all, no gum; refraining from chewing gum before or during a wine tasting may seem like an obvious choice, but you’d be surprised by how many times a day we see people working on a stick of Double Mint. Besides running the risk of having a Sideways moment, gum, and flavored beverages, will stunt your taste buds. It’s best to stick to water before and during the tasting so that you stay hydrated and keep your palate fresh.

When looking at the wine in front of you, take a thoughtful moment to study its coloring and scent. Sediment in the wine is fine. As for the aroma, 70-75% percent of what we taste is dependent on what we smell. Get a good whiff, because you’ll be drinking it soon. Additionally, many problems in wine, such as being corked or sulfur will appear first in the nose.

Now sip. Chugging a wine down like it was a glass of water will only quicken your state of inebriation; it will not let you experience the subtle nuances of the flavors. Remember, you’re the one who has to drink it, and knowing what you will probably be doing when you pop it open will help guide you. Do you traditionally drink at parties where you have no control over the menu? Do you more often find your self opening a bottle for each dinner, or to comfort yourself after a long day at work? Each answer like this will guide you in deciding how indulgent you can be in your choice.

The most important aspect from an epicurean perspective is the food. There are wines that are solitarily scrumptious but are incongruently difficult to pair with. Again, know what you like. NPR has a great article on pairings that can be heard here.

All of that being said, enjoy it. Tasting will only give you a limited perspective on what a wine can do. What makes a bottle memorable isn’t a point scale or its price, what will turn a good wine into a spectacular one is how you associate it. It could be a Gewurztraminer that paired with a meal that turned out better than expected, or a Late Harvest Mourvedre that was opened with friends during a celebration. It’s the human factor that weighs the most.

A Lovely Mention

2008-11-10T11:22:00.000-08:00

Gourmet Magazine's Gerald Asher mentioned our delectable 2006 Marsanne Roussanne in their August 2008 issue, in an article entitled Some Enchanted Eating. In it he writes that, "though it has texture enough to support the menu's starters, it's a more delicate wine than the others. Its captivating scent of lilies carries over onto the palate and into an elegant, lingering finish. "

Additionally, our 2006 Ancient Vines Zinfandel scored 86 points in the Wine Enthusiast's October 2008 issue. "Cline has done a very nice job with this Zin...it has a velvet and silk purity that carries rich flavors of cherries, raspberries, licorice, sweet vanilla, and pepper."

Virtual Tour

2008-11-04T09:28:00.000-08:00

We consider ourselves extremely fortunate to have such a wonderful winery to call home, here in the heart of Sonoma County. When you make it out, besides tasting wines and fraternizing with our family of tasting staff, hop on one of our tours. But if you can't get to the winery take the tour here.

Tasting Room Exterior

Cline Cellars was founded in 1982 in Oakley, CA and relocated to this fantastic old farmhouse in 1991. This property is considered a historic site since The San Francisco Solano mission was originally established here, until it was relocated to the town of Sonoma in 1823. We'll visit the mission museum in just a minute, but first let us take a stroll through the property.

Mission

The bricks from our mission were donated from the historic Swiss Hotel, where General Vallejo's brother once lived. This building serves as a perfect location for intimate parties and quaint functions. Notice the bell to the left of the building. This bell, and many like it, can be seen along the 700-mile El Camino Real trail, set in place in the early 1900s. These bells serve as a marker for California's 21 Missions and are spaced approximately one day traveling time apart (if your sojourn is by foot, horse or burro). There are more than 380 bells along the path.

Mission Museum

In 1939, the California Mission Models made their debut at the World’s Fair at Treasure Island. All were designed to scale and are faithful representations of the original missions. Materials used in their construction include wood, clay, glass, cast iron, paperboard and real plant material. In 1998, the Cline Family saved the models from being auctioned off individually, and in 2005 created the museum as a fitting showcase for these historical treasures. In addition to the models, the museum also features a life-size figure of Father Junipero Serra and two stained-glass panels originally housed in Mission Dolores prior to the 1906 earthquake. Additionally, look for our two Miniature Sicilian Donkeys, Pudding and Fancy. They help to teach school children about mission life, and they're darn cute to boot.

Solar Panels
Our ultimate goal is to be energy independent, which helps us to create predictable and sustainable energy and costs. SolarCraft built us a 411 kW solar installation.

Production and Barrel Room
We use both American and French oak for our red wines, and don't use any oak for our white. Our reds are given ample time in the barrel and pick up a variety of complex flavors. This room is kept at a cool temperature to help preserve the integrity of the wine.

End of Tour
Usually our tour concludes with tasting some wine, but since they have yet to make a computer that pours wine, this is where our tour ends. Feel free to open a bottle and share in the experience.

Special Sale!

2008-11-03T11:08:00.000-08:00

The holidays are almost here and that means that in a few short weeks there will be long trips, family gatherings, and enough food to feed a small army. This season can be stressful enough, without having to worry about what wine to serve. For only $4.00 a bottle, our Mourvedre Rose will help bring your family to the table every time. Originally priced at $15.00, this is an incredible deal that will not last long. This wine pairs well with both stuffing and stocking stuffers, so buy enough for the whole holiday season and the whole family. Available online or at the tasting room, you won't be able to open just one.

Wine And Dine With Cline

2008-10-27T09:31:00.000-07:00

If you find yourself in Florida on December 6, dine with high-end furniture retailer Robb & Stucky for a night of gourmet food and award winning wine. Join Chef Christian at The KitchenAid Culinary Center in Palm Beach Gardens as he welcomes representatives from Cline Cellars for a scrumptious four-course food and wine tasting dinner. The evening begins at 7:00 pm and will finish at 10:00 pm. Admission is $75 per person and for more information, please call (866) 206-3840. Hope to see you there.

Tis the season

2008-10-21T09:10:00.000-07:00

Even though the leaves have just begun their transformation from waxy green to crunchy oranges and reds, it's never to early to think about a winter party. Hospitality de los Carneros is throwing their annual Holiday in Carneros party, of which Cline is proud to be a participant.

On November 22 and 23, from 10 am until 4 pm, the doors of nearly 20 wineries will be open to the public, inviting them to enjoy a variety of activities. There will be music, food pairings, art, and of course, excellent wine to taste for free, after the cost of admission.

Simply begin at any of the participating wineries, pay the $40 entry fee, receive a special wine glass and begin tasting. The admission is good for both days.

Besides being privy to privet tastings, gourmet food and great music, this is also a chance to donate to a great cause. Proceeds from this event will help to fund scholarships at Santa Rosa Junior College and Napa Valley College.

While advance purchase is neither available or necessary, to get more more information about the event, please click here. We hope to see you there!

Ride to Empower is almost here!

2008-10-21T08:46:00.000-07:00

There are only a couple of days left to contribute to Cline Cellars' Ride to Empower team. We are almost at our goal of $20,000, coming in at $15,105. Since October is breast cancer awareness month, this is the perfect time to donate to a great cause.

Beginning on October 23 and culminating on October 26, participants from all over the country will gather in Solvang, CA for the 100 mile destination bike ride. Donations go to Breast Cancer Network of Strength. This organization is a 24 hour hot line that is manned by survivors as a way of providing emotional support for those confronted with the disease.

For more information about the event and to donate to Cline's team, please click here.

Join us on Facebook

2008-10-13T16:01:00.001-07:00

Social networking is an undeniable aspect of modern life and Cline Cellars has joined one of its most prominent organizers. Facebook is a great way to let the people you have met from all over the world keep in touch. Now, when you've finally opened up that 2002 Small Berry Mourvedre at your 5 year anniversary party and want to share how fantastic it was with other fans, you can. You can see our page by clicking here, even if you don't have a Facebook account.

It Was a Success

2008-10-07T15:51:00.000-07:00

Last Saturday, the 4th of October, Cline Cellars threw the annual Pendulum Club Harvest Party. As with many of our autumn events, it was hosted in the stunning barrel room.There was delicious Mediterranean fare, music by the Brian Cline band, a grape-stomp, and of course wine was flowing. We were even able to pour some library wines, including our 25th Anniversary blend and 2002 Small Berry Mourvedre. Thank you to everyone who attended and worked at the party, and be sure to look out for the next one. Please share any of your Harvest Party experiences in the comments section.

Some of our fantastic pourers take a quick break to pose for the camera.

The Brian Cline Band (no relation)

Here is Charlie Tsegeletos overseeing the great grape stomp, as we get the children involved in the messy fun.

Heard it Through the Grapevine

2008-10-07T14:30:00.000-07:00

Our winemaker recently appeared on KRON 4’s “Heard it Through the Grapevine”, a segment that invites wineries, vintners and oenophiles from this beautiful California wine region to share their knowledge. Charlie Tsegeletos brought a small collection of our wines to the program and engaged in an informative discussion about Cline, Rhone varietals, and Cashmere. To see Charlie in action, click here.

NEW FOOD=NEW PAIRINGS

2008-09-23T11:09:00.000-07:00

While its true that red wine goes with heavier dishes like meat, and white wine pairs better with lighter fare, such as fish or vegetables, considering how drastically the food industry has shifted in the last twenty years, how well do those rules hold up?

Two decades ago, Wolfgang Puck and Julia Child were the only chefs that the average American could name, and the Food Network wasn’t even a thought on cable’s mind. People have become much more epicurean, with new food styles and restaurant trends popping up every day it’s no wonder that the new food lifestyle is calling for a revamp of the classics. When Harry Met Sally sums it up well with the line: “Restaurants are to people in the 90s what Theater was to people in the 80s.” Eating has become less about utility and more about exploration and the experience.

Our country’s affinity for Asian dishes, including fusion, is a perfect example of unique wine pairing. While the plates tend to focus on meat dishes, many can easily substitute the meat for tofu, which is lighter in texture and flavor. Sushi is also a difficult one to work with, as some of the fish, like Toro (fatty tuna), is rich and heavy. A spicier dish would pair best sweeter wine, so that the dish and vino aren’t competing for palate space. Cline Cellar’s Viognier is recommended for fish dishes, but the delicate structure of our Cashmere would also work well with a curry dish, whether it includes meat or just vegetables.

Ultimately, it’s about experimenting with your own palate. Wines are not limited to the descriptors on the bottle, because at the end of the day it has to go through your lips. We want to know how you pair our wine and if you have any recipes you would like to share, please email them or post them in the comments section.

HARVESTING THE FUTURE

2008-09-23T09:13:00.000-07:00

After a year of hard work and diligently caring for the vines, the grapes can finally be picked and begin their metamorphosis into the wines we know and love so well. Harvest season is considered by many to be the most challenging and critical stage in the wine’s timeline. The anticipation for the grapes to achieve the right level of acidity and sugar has been palpable here at Cline Cellars.

The first grapes brought in from the vineyards were Viognier and Palamino. Freshly handpicked, they were then released into the hopper where they began their de-stemming process. The air, once familiar with the smell of cows and land, is now inundated with crisp crushed fruit, as it flows through a twenty ton press.

Our red varietals, such as Zinfandels and Mourvèdres, have also been brought in from our Petaluma and Oakley vineyards. The grapes are remarkably different in size, texture, and taste. The highly coveted fruit used to make the Small Berry Mourvèdre is true to its name, with tiny orbs of powerful pulp. Big Break Zinfandel is also fully living up to its potential as its fruit was plump with flavors that popped in the mouth.

Thankfully, it doesn’t appear that the last season frost has affected the harvest in any detrimental way; the grapes are still being brought in by the truck load, quite literally in fact.

Now that the vines have been picked and gone through the de-stemming and crush, next up is the all important process that turns the juice to wine: fermentation. As you may know, the sugar from the grapes, when combined with the yeast brought in by the winemaker creates alcohol. Our powerful reds will need to be fermented in a vat that is constantly kept between 70 and 90 degrees and our rich whites will be kept around a cool 60 degrees.

While this is a highly delicate and time consuming process, soon the wine will be ready to be bottled, taken home, and enjoyed at the table. Judging by the varietals that have already graced our palates, it’s shaping up to be an exciting vintage.

FROSTY THE POTENTIAL GRAPE RUINER

2008-08-05T08:43:00.000-07:00

There have been a lot news stories lately about how the late season frost affected wine crops in Sonoma and Napa County. Just when flowers begin to bloom, temperatures reached record lows, which can have devastating effects on the sensitive vines. Serendipitously, none of Cline’s vineyards have been drastically affected by the harsh spring weather.

Charles G. Tsegeletos, Cline and Jacuzzi’s Winemaker, recently commented on the state of the vines, stating that the Carneros and Oakley vineyards were “untouched by the frost,” while certain areas along our coastal land did get frosted. The Viognier and Pinot Gris grapes in particular experience the most amount of frost damage, but “we have some growth of secondary buds so we will still get grapes from those vines.”

With our grapes still in excellent shape, the upcoming harvest season looks to be fruitful and remarkable as ever.

TASTING ROOM INFORMATION

2008-07-21T14:47:00.000-07:00

1) What are your hours?

We are open every day, 10 am until 6 pm

2) How does the tasting work?

Tastings are complimentary and each individual can choose up to five wines to try, with the exception of our reserve list, which charges a dollar a pour.

3) Where are you located?

FROM SAN FRANCISCO:Take Highway 101 North over the Golden Gate Bridge into Marin County. When you reach Novato take the Highway 37 exit (for about 8 miles) turn left onto Highway 121 North (Infineon Raceway will be on your left). Continue on Highway 121 for 4.5 miles and Cline Cellars will be located on your left.
FROM OAKLAND:Take Highway 80 North to Vallejo, and then take Highway 37-Marine World exit (going West). Stay on Highway 37 for about 10 miles, turn right onto Highway 121 North, continue on Highway 121 for about 4.5 miles, Cline Cellars will be located on your left.

AND ALL THAT JAZZ

2008-07-15T13:51:00.000-07:00

Come enjoy great music, fun dancing, delicious wine, and yummy food at Cline, this Saturday, July 19th from 11 am to 6 pm! There will be an entire day dedicated to Dixieland jazz, featuring seven bands performing at four different venues on the historic Cline Cellars property.

Among the performers are Black Diamond Blue Five, Fog City Stompers, Jambalaya Swing Band, Devil Mountain Jazz Band, Golden Gate Rhythm Machine, Natural Gas Jazz Band, and the Uptown Lowdown Jazz Band. Additional performances will be by Ray Skjelbred, Tom Brier, Bob Hirsch, Marty Eggers, and Virginia Tichenor.

Tickets are $27.00 at the gate. While food and beverages will be available, feel free to bring your own and make a picnic out of it, especially since Cline is known for having an exquisite property. Call 707-940-4025 for reservations or visit clinecellars.com to purchase tickets.

Saturday, July 19th, 2008 11AM to 6PM at Cline Cellars in Sonoma, CA

SIGN OF THE WEEK

2008-06-26T14:08:00.001-07:00

Don't forget to submit your sign ideas by Monday.

TO CORK OR NOT TO CORK

2008-06-26T13:58:00.000-07:00

As technology changes, so do the things it affects. Synthetic corks and twist off caps were once considered to be a mark of cheaply made wine, undeserving of the almighty cork. However, synthetic corks have drastically changed within the last couple of years and are now being used by reputable wineries.

Cline Cellars uses cork as a way of continuing our commitment to utilizing sustainable and natural growing practices, after all, cork is a renewable resource. How much does a winery's use of cork instead of synthetic or twist off affect your purchase, and more importantly the enjoyablity factor?

CLINE GIVES BACK

2008-06-26T13:53:00.000-07:00

We believe that a company should be a contributing member of the community. Since our 2003 Cashmere, Cline has donated nearly $100,000 to various philanthropic charities. Most recently, we have partnered with Breast Cancer Network of Strength as a National Official Sponsor of their 2008 Ride to Empower.

Ride to Empower is a destination bike ride that will take bikers through the vineyards of Solvang and into the Santa Ynez mountains, with lengths ranging from 100-mile to less than 32 miles. The ride will take place in Solvang, California, during National Breast Cancer Awareness Month, October 23-26, 2008, with the 1-day ride on October 25. Donations from the riders and sponsors will go to the Breast Cancer Network of Strength’s toll-free hotline, which allows callers to discuss their feelings and concerns about the disease in a safe and supportive environment.
As a sponsor, we will donate $25,000 of the proceeds from the sale of the 2007 Cashmere, furthering our pledge to be more than just another company.

Cline will also be sponsoring riders in the event. For more information about Ride to Empower, and to register for the ride, please visit http://ride.y-me.org or you can send an email to ridetoempower@clinecellars.com.

For more information on Breast Cancer Network of Strength and how they are working to aid those affected by breast cancer, visit www.networkofstrength.org .