Production
The Cline Live Oak Zinfandel is named after Live Oak Road in Oakley, California. The vineyards run adjacent to this road and consistently produce some of their most complex, concentrated and unique lots of Zinfandel. Cline Cellars has chosen to farm this vineyard in the same way the Italian and Portuguese immigrants did when they planted their ancient vineyards at the end of the 19th century, by dry-farming and head-pruning. The Oakley terroir is characterized by the hot sun, sandy soil, and a unique band of air that flows from the Sacramento and San Joaquin Rivers, it is this that terroir also contributes to this areas resistance to phylloxera. Ultimately, this site produces a stunning and concentrated Zinfandel. The grapes from the Live Oak Vineyard were harvested at medium-high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely destemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using native yeast. After nine days of gentle pump-overs and near dryness, we drained and pressed the wine from its skins. The Live Oak Zin was minimally handled before being put down to barrel. The wine was aged for 15 months in 40% new, medium –toasted, French oak,
Tasting notes
The Cline Live Oak Zinfandel is big and ripe but full of charming character. A classic expression of Zinfandel with flavours of red fruits, dried figs and raisin. The wine shows well integrated oak giving notes of roasted coffee, sweet liquorice and dark chocolate, supported by smooth tannins, a rich texture and the finish goes on and on.
Food match
This Zinfandel pairs particularly well with robust, heavy foods like rare prime rib, roasted pork tenderloin, and chili con carne. Also grilled lamb shank with grilled winter vegetables, pasta bolognaise, and blue cheese.
