Cline Cellars Cashmere 2014
 
Item #:
2049065-1

Cline Cellars Cashmere 2014
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Cashmere is a very flavorful, smooth wine offering big cherry, raspberry and chocolate notes with hints of cracked black pepper and plum. A blend of Mourvedre, Syrah, & Grenache combine for seductive flavors cherry, raspberry and chocolate, with hints of cracked black pepper and plum.

The majority of the grapes for the 2014 vintage come from our vineyards in Contra Costa County. Grenache comes from the Massoni vineyard in Oakley, where grape clusters are meticulously thinned to concentrate the flavors in the fruit. Grenache also comes from the Big Break vineyards, where vines are dry-farmed and produce scant but intense fruit. Mourvèdre vines are planted in sandy soil and are dry-farmed, providing luscious flavors of chocolate and cherry.

The individual lots of grapes were harvested separately according to ripeness and balance of acidity. The grapes underwent total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation was carried out in stainless steel with select cultured yeasts at controlled temperatures. The grapes were pressed at dryness then settled for ten days and racked to 25% new French oak with a dark toast level for six months.

 

 

Cashmere is a very flavorful, smooth wine offering big cherry, raspberry and chocolate notes with hints of cracked black pepper and plum. A blend of Mourvedre, Syrah, & Grenache combine for seductive flavors cherry, raspberry and chocolate, with hints of cracked black pepper and plum.

The majority of the grapes for the 2014 vintage come from our vineyards in Contra Costa County. Grenache comes from the Massoni vineyard in Oakley, where grape clusters are meticulously thinned to concentrate the flavors in the fruit. Grenache also comes from the Big Break vineyards, where vines are dry-farmed and produce scant but intense fruit. Mourvèdre vines are planted in sandy soil and are dry-farmed, providing luscious flavors of chocolate and cherry.

The individual lots of grapes were harvested separately according to ripeness and balance of acidity. The grapes underwent total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation was carried out in stainless steel with select cultured yeasts at controlled temperatures. The grapes were pressed at dryness then settled for ten days and racked to 25% new French oak with a dark toast level for six months.

 

 

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