Cline Cellars North Coast Viognier

  • Cline Cellars North Coast Viognier
  • Cline Cellars North Coast Viognier

Cline Cellars North Coast Viognier


AVAILABILITY: 13 in stock

Grape Viognier
Style Dry, White, Medium Bodied, Fresh, Floral Aromatics, Fruit Forward
Country USA
Region California
Volume 75cl
ABV 14.5%
Dietary Vegetarian, Vegan, Sustainable


Cline Cellars North Coast Viognier offers an aromatic nose of stone fruits, jasmine, and honeysuckle that continues to the palate, enriched with ripe peach and apricot. Balanced with a refreshing acidity, this wine is perfect for pairing with creamy cheeses, sushi, or tarragon chicken.

About the Producer

Cline Cellars is a family-owned vineyard and winery in Sonoma’s Carneros Valley. Established in 1982 by Fred Cline, a descendant of Italian US settlers, he originally founded the winery in Oakley, Contra Costa County, cultivating Rhône varieties and Zinfandel on vines dating back to 1906.

In the 1990s, the family moved their winemaking operation to a 350 acre ranch in Carneros Valley, adopting sustainable farming in 2000, and building the largest solar panelled winery in California. While others in California were focusing on Cabernet Sauvignon and Chardonnay, Fred Cline saw the potential of Rhône varieties and Zinfandel in his vineyards and continues to produce focussed, terroir-driven wines.

Vineyard and Winery

Viognier is a tricky grape to grow in that it buds out early and is susceptible to frost. Also, it's thick skins require patience to get the full flavour potential of the grape. The vines basked in the sun during the day and were cooled at night which contributes to this Viognier's full-body weight and nice acidity. The grapes were handpicked and de-stemmed without being crushed then immediately pumped to the tank press where the juice was gently squeezed from the grapes. Juice was pumped to a stainless steel fermenting tank and the wine was chilled and settled overnight. The juice was then racked off the grape solids and inoculated with a pure strain of wine yeast. Fermentation proceeded at a cool 50 degrees F to preserve the lovely fruit character and kept in temperature controlled stainless steel tanks.