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Cline Pinot Gris-Chardonnay 2002

Other White Blends from California
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    Winemaker Notes

    VINEYARDS The Pinot Gris/Chardonnay is as 67% Pinot Gris and 33% Chardonnay blend. The grapes grown for the Pinot Gris/Chardonnay are from the cool climate of Southern Sonoma County. This region known for high-quality grapes that bathe in morning fog are gently warmed by the afternoon sun creating a long growing season giving the grapes time to mature and fully develop its fruit. -------------------------------------------------------------------------------- FERMENTATION AND AGING Cline Cellars Pinot Gris/Chardonnay is gently pressed using the whole cluster technique to extract only the purest free-run juice. Each varietal was inoculated with different yeasts strains to enhance the fruit character of the varietal. The juice was cold fermented to dryness and we chose to block malolactic fermentation to maintain it's lively acidity. The Chardonnay portion (33%) was barrel fermented and barrel aged for 2-3 months in new and used French oak barrels to add roundness to the wine. After numerous blending trials, the final blend was selected based upon its character and appeal to the palate. -------------------------------------------------------------------------------- WINEMAKER'S COMMENTS Continuing in our maverick tradition. Cline Cellars releases this unique blend of Pinot Gris and Chardonnay. This wine is to be enjoyed after a hard day of work or a relaxing day by the pool. Enjoy this wine by alone or with light fare such as fresh seasonal fruit, a vegetable crudite or chicken-apple sausage.

    Critical Acclaim

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    Cline
    Cline, California
    2002 Pinot Gris-Chardonnay
    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.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    WWB25222_2002 Item# 57026

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