2000 Oakley Vin Blanc

Oakley 2000 Vin Blanc
CLINE CELLARS
Technical Notes
2000 Oakley Vin Blanc
California
HARVEST DATE: August 23rd - September 24th
BRIX AT HARVEST: 24.5°
TOTAL ACIDITY: 0.58g/100ml
FINAL PH: 3.48
RESIDUAL SUGAR: 0.072g/L
ALCOHOL: 13.5%
CASES PRODUCED: 8768
SUGGESTED RETAIL:$8.50

VINTAGE NOTES

The celebration of harvest began August 23rd for Cline Cellars and concluded on November 3rd. The 2000 growing season could be described as one of the most schizophrenic on record. Harvest 2000 ended up being longer than expected. After experiencing record high temperatures in June, followed by below normal temperatures in late August back up to high temperatures in September and finally to cool and unexpected minor storms in October, kept our growers, vineyard managers and production team on their toes. Despite the precarious growing season the grape yields were average to slightly above producing wines of high quailty with forward fruit and moderate to deep hues, particularly with the red varietals.

VINEYARDS

The mainstay varietals for the 2000 Vin Blanc are Pinot Gris, Viognier and Marsanne from our Los Carneros ranch. The Los Carneros district, famous for its morning fog and afternoon howling winds help cools the vineyards from the hot summer heat. Resulting in a wine with luscious ripe fruit, acidity, balance and beautiful mineral nuances. Other grapes that fill out this wine's personality from our Los Carneros vineyards included Chardonnay, Roussanne, Riesling and Gewürztraminer. From the unique sandy soils of Contra Costa County, a touch of Semillon is added plus Palomino from a small old vine head-trained vineyard giving the Vin Blanc its lemony appeal. The Malvasia Bianca also from Contra Costa County, adds a dense and exotic bouquet of spice and floral notes and fills out this wine's multi-faceted personality. Additionally, Sauvignon Blanc adds crispness and lush fig notes. First and foremost, when selecting grapes and wines for the Vin Blanc program, we are particularly conscious of good acid balance, intensity of fruit and what a single varietal will offer to the blend as a whole.

FERMENTATION AND AGING

Our Oakley Vin Blanc is a true winemaker's cocktail. The production techniques used to create this unique blend were diverse, as each grape varietal was made separately, undergoing fermentation and aging best suited to its character. Chardonnay underwent full barrel and malolactic fermentation in new, medium toast American oak barriques, while Palomino fermented in stainless steel. For a large portion of the blend, cold-fermentation in stainless steel and blocking of malolactic fermentation provided wonderful freshness and forward fruit. Marsanne, Roussanne and Viognier were barrel-aged on their fine yeast lees and stirred bi-weekly to add complexity and richness, while Gewürztraminer, Pinot Gris and Malvasia Bianca were cold-fermented, adding tingling acidity and a faint hint of sweetness. Most importantly, extensive measures were taken to prevent oxidization of the juice and wine, ensuring that the 2000 Vin Blanc tastes fresh and lively. The finished wine went through a light filtration to preserve as much freshness, fruit and varietal characters as possible.

WINEMAKER'S COMMENTS

With the 2000 vintage of the Vin Blanc we decided to drop the "Cotes d'" and just call it Oakley Vin Blanc - same great style of wine with a simpler name to remember. The 2000 blend offers an added degree of complexity, rich tropical notes and great acidity. We intend this wine to be a uniquely Cline interpretation of an everyday table white - adventurous, affordable, delicious and always a "Best Buy"! I recommend that you enjoy the 2000 Oakley Vin Blanc well chilled as an aperitif and with light cuisine, pasta salads and appetizers such as ripe tomatoes and fresh mozzarella drizzled with your best extra-virgin olive oil.

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