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Cline Cotes de Oakley Blanc 1999

Other White Blends from California
  • WS87
0% ABV
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Winemaker Notes

The last harvest of the millennium proved to be a year to remember. The 1999 harvest brought on both patience and courage. This harvest will go down in Californias winemaking history as one of the latest and longest, with spring rains and cool weather pushing harvest back four to six weeks. Fortunately, Mother Nature began to cooperate in late September with a warming trend, thus ripening our vineyards to full maturity. Despite the lateness of the harvest, wines from various regions of the state showed a consistently forward fruit character and stunning acidity, giving our Vin Blanc its lively, floral personality.

Critical Acclaim

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WS 87
Wine Spectator
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Cline
Cline, , California
Cline
Fred Cline founded Cline Cellars in 1982, in Oakley, California. In 1991, the winery facilities relocated to the Sonoma Valley on a 350 acre estate in the Carneros District. The Cline Brothers, Fred and Matt, are Zinfandel and Rhone varietal specialists. Their holdings include some of the oldest and rarest vines in California. They are best known for the one hundred year old plantings of Carignane, Mourvedre and Zinfandel grapes they farm in Oakley, California. The Mourvedre represent approximately 85% of the state's total supply of this fascinating and versatile varietal. This treasure is the inspiration for Cline Cellars many "Rhone style" bottlings.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

RRM71324_1999 Item# 13978

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