Home > #winechat, Marsanne, Mourvèdre, Pinot Noir, Roussanne, Wine Tasting > Of Ancient Vines and Rhone Varietals – #winechat with Cline Cellars

Of Ancient Vines and Rhone Varietals – #winechat with Cline Cellars

ClineCellars CorksThink California wines, think California grapes – what is the first grape which comes to mind? I would guess that Cabernet Sauvignon would be the first. Zinfandel, Merlot, Pinot Noir and Chardonnay will trail near by (not in this exact order, of course). Are those the best grapes making the best California wines? Yes, before you beat me up, “best wine” is highly subjective, so let’s not drill on that. But – what else is there in California? Ever heard of Rhone Rangers? In the 1980s, a group of California winemakers made a significant effort to popularize Rhone varietals – Syrah, Grenache, Mourvèdre, Roussanne, Marsanne and many others. While this group of winemakers didn’t have any set structure,  they became collectively known as Rhone Rangers. As the result of the work of this group, Syrah and Grenache became prominent players on the California wine landscape, with the other traditional Rhone varietals taking more on the supporting roles.

Fred Cline, the founder of the Cline Cellars winery in Contra Costa County, was one of the original Rhone Rangers. While Cline Cellars is most famous for their Zinfandel wines (7 different bottlings are produced), it also makes a number of wines from the traditional Rhone varietals. On Wednesday, April 30th, the worldly virtual tasting room, called #winechat, opened its doors to all the wine lovers, coming in to experience and to talk about the Cline Cellars Rhone-style wines. While Cline Cellars winery was officially founded in 1982, the family owned the vineyards since 1800s. After founding the winery, Fred Cline spent a lot of time and efforts to preserve and where necessary, to restore the ancient vines (some of the vines are 80 – 120 years old), hence the name “Ancient Vines” which you can see on the labels of many Cline Cellars wines. Today, Cline Cellars uses sustainable farming methods and it is Green String Certified winery. Wonder what it means? As explained by the @ClineCellars during the #winechat: “Since 2000, Cline Cellars farms the Green String way: naturally & sustainably &avoid chemical pesticides, fungicides & fertilizers”

ClineCellars Wines

So, how were the wines, you ask? During the #winechat, we had an opportunity to try 3 different wines. We started with 2012 Cline Marsanne Roussanne Sonoma Coast (14.5% ABV, 66% Marsanne, 34% Roussanne). Every time I say “these are some of my favorite grapes/wines/etc.”, I feel a bit uneasy. The reason is simple – when it comes to the wines, I like them all. Every time I talk about the subject, I can come up with the new list of favorites, so using that “some of my favorites” moniker feels almost like lying, just a tiny bit. Oh well. So yes, Marsanne and Roussanne are some of my favorite white grapes – the wines from Marsanne and Roussanne, both are core Rhone white grape varietals, are quite rare, no matter where they come from, so every opportunity to taste such wines is always very exciting.

When it comes to Marsanne and Roussanne wines, the interesting thing is that those wines should be consumed at the room temperature. I tried chilling various Marsanne/Roussanne wines, and it never worked for me. This wines works the best at the 18°C – 20°C/64°F – 68°F. Here are the notes:

Color: Light golden
Nose: Minerality, white flowers, touch of honey, touch of white peach, white grape aroma as the wine opened up.
Palate: Touch of sweetness, caramelized sugar, minerality, very complex.
Verdict: This is one delicious wine, which you can enjoy on its own or with some chicken and mushrooms dish, for instance. Drinkability: 7+

Our next wine was 2013 Cline Mourvèdre Rosé Contra Costa County (13.5% ABV, ~100 years old vines), another traditional Rhone varietal. I tried to play with the temperature on this wine, but it really didn’t work – this wine should be only served well chilled.

Color: Intense pink
Nose: Fruit forward, with lots of ripe strawberries
Palate: Strawberries, cranberries, nice acidity (when well chilled!). Very classic and supple Rosé.
Verdict: Ahh, it pairs so well with the strawberries! Serve either as an Aperitif, or with the fresh light salad (like kale and strawberries), or with the fresh fruit after a meal. Very refreshing. Drinkability: 7+

Last, but not least was 2012 Cline Cool Climate Pinot Noir Sonoma Coast (14.5% ABV, aged for 9 month in oak) – yes, not a Rhone varietal, but a California classic, coming from the classic area as well. The climate conditions of Sonoma Coast, with the fog settling down and cooling off the grapes every evening, allow grapes to ripen slowly and to build up a structure and nice acidic core. This wine was very much on par with the good California Pinot Noir expectations:

Color: Dark garnet
Nose: Smoke, minerals, touch of cherries, mushrooms, forest floor, roasted notes
Palate: Minerality, plums, nice acidity, well balanced.
Verdict: Very versatile wine. Perfectly enjoyable on its own, also paired well with wide variety of foods – fresh strawberries (!), roasted chicken, and believe it or not, but bacon cheddar (cheddar cheese with pieces of bacon) was the best pairing! Drinkability: 7+

As an added bonus, this wine even comes with the recipe attached to the back label – very clever idea!

That concludes yet another #winechat report. What is left to say is Thank You. First of all, thank you to the @ClineCellars for providing the excellent wines and enduring the barrage of questions during the intense one hour conversation. And of course, thank you to the Protocol Wine Studio, spearheading the whole #winechat program. And for you, my dear readers? Thank you for reading and come on over! See you next Wednesday on Twitter in the #winechat room. Cheers!

  1. May 9, 2014 at 10:07 am

    Well done, Anatoli! And I agree that room temperature is key to the Marsanne/Roussane wine. Learned that from you that night!!

    • talkavino
      May 9, 2014 at 10:31 am

      Thanks, Oliver, glad to be of help 🙂 Some little useful things actually do come with the experience…

  2. Helen Griesemer
    May 9, 2014 at 10:27 am

    Thank you so much for this great article about all things Cline. Thank you.

    • talkavino
      May 9, 2014 at 10:30 am

      Thank you for the note! My pleasure!

  3. May 9, 2014 at 4:59 pm

    Great post – I just wish I could get on with Marsanne & Roussane… The lack if acidity just leaves me cold I’m afraid. Rhone whites made with Viognier and Grenache Blanc are far more expressive in my humble opinion.

    • talkavino
      May 10, 2014 at 12:31 pm

      If I can make a suggestion, can ask to treat Marsanne/Roussanne wines simply as reds? Abstract from the color, just try them at the room temperature as they are. This wines are not meant to consumed chilled (or at least I didn’t find one so far which should be consumed chilled). Try it the next time – think of them as the red wines simply without color. It is the savory, round and plump foundation which makes them different and very interesting…

  4. May 11, 2014 at 10:55 pm

    Oh, I love Cline Cellars. I was just there in March. They make some lovely wines. I really enjoy their Cashmere blends, both white and red.

    • talkavino
      May 12, 2014 at 10:18 am

      Until this tasting, I was only familiar with some of their Zinfandels. Now I know more : ) Definitely will be the place to visit on my list.

  5. May 12, 2014 at 9:34 am

    Reblogged this on WineStyles and commented:
    We love @clinecellars so much, we’ll be featuring Cline and Jacuzzi wines in our upcoming Wine Club in July! Cheers to Fred Cline and winemaker Larry Holdman! #winechat #wineclub #winetasting #winestyles

  6. May 12, 2014 at 5:42 pm

    Love the review Anatoli, you will almost always find several bottles of Clines in my wine cooler, the pinot noir is a staple for me always have it on hand, Now I have never tried a Cline rose, I must because I LOVE rose. As always I learn something from you, I look forward to more.

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