Originally grown in the Condrieu and Château-Grillet regions of northern Rhône, Fred Cline first planted Viognier in his Sonoma vineyards in 1990. Sensitive to its surroundings, vineyard managers must keep a watchful eye. Grapes are late ripening and have to be picked at just the right moment. Cline’s Viognier offers rich and distinctive aromas of peaches, apricots, orange blossoms and honeysuckle. Drink within 2 to 3 years and serve slightly chilled.
||Dry White Wine
Cline’s Viognier grapes come from our Sonoma Coast and Carneros vineyards. These regions are cool – bathed by morning fog and warmed by afternoon sun – and have gained a worldwide reputation for producing high quality wine grapes. The vineyards are located in the southern end of Sonoma Valley where coastal breezes blow throughout the growing season. The soil is rich with minerals and rarely needs irrigation. Since 2000, Cline Cellars has farmed the Green String Way – sustainably and in harmony with the natural world. Cover crops, compost teas, oyster shells, and crushed volcanic rock restore soil nutrients. Sheep graze the weeds. Two thousand high-capacity solar panels harness the sun’s energy to power our winery. Our vines and fruit are chemical-free, and our winery is energy-independent and self-reliant.
Grapes were handpicked and de-stemmed without being crushed and immediately transferred to the tank press and gently squeezed. The juice was then pumped to a stainless steel tank where it was chilled and settled overnight, then racked and inoculated with a select strain of wine yeast. Fermentation proceeded at a cool 50°F. We chose neutral barrels to allow the fruit flavors to shine.
Viognier comes from the Condrieu and Chateau-Grillet appellations of the northern Rhone region. It is thought to have originated in Dalmatia, and was transported to the Rhone by Emperor Probus in AD 281. Currently there are approximately 2,000 acres of the Viognier varietal planted in California.
Cline’s Viognier offers distinctive aromas of pears, apricots, orange blossoms and honeysuckle. Its bright flavors and full-body mouth-feel make it an ideal match for spicy stir-fries, curried Thai dishes and grilled fish topped with fruit salsa. Serve slightly chilled.