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Drink now through to 2026. No need to decant before serving. The Cline estate is ideally situated for making delicious Pinot, a fact that Fred Cline realised several decades ago when he became one of the first to plant the variety in southern California. The 350-acre farm occupies a prime setting in the Carneros Valley where cooling morning fogs roll in from the nearby San Pablo Bay and help capture the freshness and aromatic quality of the Pinot Noir. Once in the winery the must is fermented using wild yeasts and then transferred to oak barrels for 5-10 months. The result is an elegant and refined Pinot with ample red fruit character along with hints of dark chocolate, lilacs and dried herbs. On the palate there is a medium body and smooth, well-rounded tannins which make this delicious bottle ideal to drink with or without food. The family-run Cline estate is one of California’s most sustainable wineries thanks to their passionate commitment to environmentally-friendly practices, and they are proud to be a Certified California Sustainable Vineyard and Winery. As well as building California’s largest solar-panelled winery, the family also rely on natural solutions in the vineyard including a 2000-strong herd of sheep and goats who act as an alternative to damaging herbicides.