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Cline Cashmere Red 2010

Rhone Red Blends from California
  • RP87
Ships Fri, Jul 28
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Currently Unavailable $17.99
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Winemaker Notes

Cashmere is a very flavorful, smooth wine offering big cherry, raspberry and chocolate notes with hints of cracked black pepper and plum.

One of the most versatile reds we produce, try Cashmere as an accompaniment to grilled salmon, pork roast or duck.

With Cashmere's pink label and ribbon, Cline Cellars proudly supports Living Beyond Breast Cancer and over the years has contributed more than $200,000 to breast cancer foundations.

Blend: 41% Mourvedre, 41% Syrah, 18% Grenache

Critical Acclaim

RP 87
The Wine Advocate

Another great buy is the Cotes du Rhone-like blend, the 2010 Cashmere Proprietary Red, a 20,000 case blend of Mourvedre, Syrah and Grenache aged for 9 months (one quarter in oak barrels). A dark ruby color is accompanied by abundant notes of kirsch, lavender and pepper as well as a hint of licorice. This surprisingly complex, medium-bodied, fruit-dominated red offers both power and elegance, and should be compatible with a number of dishes. It should drink well for 1-2 years.

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Cline, , California
Cline
Fred Cline founded Cline Cellars in 1982, in Oakley, California. In 1991, the winery facilities relocated to the Sonoma Valley on a 350 acre estate in the Carneros District. The Cline Brothers, Fred and Matt, are Zinfandel and Rhone varietal specialists. Their holdings include some of the oldest and rarest vines in California. They are best known for the one hundred year old plantings of Carignane, Mourvedre and Zinfandel grapes they farm in Oakley, California.... View More

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.