2000 Oakley Vin Rouge

Oakley 2000 Vin Rouge label
CLINE CELLARS
Technical Notes
2000 Oakley Vin Rouge
California
HARVEST DATE: October 16th - October 18th
BRIX AT HARVEST: 23.7°
TOTAL ACIDITY: 0.67g/100ml
FINAL PH: 3.76
RESIDUAL SUGAR: 0.046g/L
ALCOHOL: 13.5%
CASES PRODUCED: 5947
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

Oakley Vin Rouge is Cline Cellars' California version of the Southern Côtes d'Rhône blend, incorporating the Rhône cepages Mourvèdre, Carignane, Alicante Bouschet and Syrah. These vineyards, located in Contra Costa County, are situated at the confluence of the San Joaquin and Sacramento River which creates a maritime cooling influence that helps maintain good acidity and balance in the fruit. In this region, a combination of sandy soils, dry-farmed vineyards, head-pruned 100 year-old vines and the unique cooling band creates an environment perfectly suited to the warm weather varietals of France Rhône Valley. Even with slightly above average yields for 2000 these vineyards are restricted to a meager 2.5 to 3.5 tons per acre, producing wines of uncommonly deep concentration and varietal richness.

FERMENTATION AND AGING

Oakley Vin Rouge is intended to be Cline Cellars' most fruit forward, earliest drinking red. To make this wine, individual lots of grapes are entirely destemmed and only lightly crushed. We aim to maintain up to 30 percent whole berries in the must, which helps emphasize bright, red fruit character. This year, we also experimented with fully crushing certain lots of Mourvèdre to add a nice backbone of tannins and vibrant color to the blend. Fermentations were conducted in stainless steel tanks at cool temperatures, employing both inoculated cultures of selected yeast strains, (including those from France's Rhône Valley), and indigenous yeast fermentations. We chose to age the wines for the 2000 Vin Rouge in medium-sized oak uprights to emphasize fresh fruit flavors and a medium structure. Spice, an earthy elegance, and extra body are all elements that are also showcased in the Oakely Vin Rouge.

WINEMAKER'S COMMENTS

The 2000 edition of our now classic Oakley Vin Rouge has been a continuation of a tradition for me. I use as my model the best Côtes du Rhône reds from Frances's warm Southern Rhône Valley yet seek to emphasize a fruit profile that is more characteristically Californian. The weather and terrain in the Contra Costa County seem to mimic nicely those of the Southern Rhône, providing me with ample, rich and hearty fruit from which to fashion this blend. Predominately Mourvèdre and Carignane with small dollops of Syrah, Alicante Bouschet and Cinsault the 2000 Oakley Vin Rouge is a delicious wine presently and will cellar beautifully for three or four years.

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