Charlie Tsegeletos needed to find some wood to knock on.

“I’ve got the illusion of control right now,” the Cline Family Cellars winemaker said when reached by phone last Tuesday afternoon. “It’s been unseasonably cool for the summer and it’s allowed the grapes to gently roll in.”

A warm February led to an early bud break, but spring cooled off and summer gradually heated up. The veteran winemaker said the wineries’ Burgundian varietals in Carneros and on the Sonoma Coast could use some heat but overall he’s pleased with the pace of the 2018 harvest.

Meanwhile, in the warmer Oakley, the source of Cline’s absolutely stunning Ancient Vines Zinfandel, they are about half way through harvest.

“We had good grapes in 2017,” he said as the Mourvedre for rosé crush was taking place. “And I think this year looks just as good.”

My wife and I love to find wineries and winemakers that appreciate the earth and pay homage to the history that gives them their fruit. We just feel better about supporting a sustainable operation.

When I spoke with Tsegeletos, he said, “We use what we call the ‘green string’ organic farming method. We use no herbicides or pesticides on anything. We are connected to the land, and want to build up the health of the soil. We have sheep (wooly weeders) to eat our cover crops and get rid of weeds. We don’t use any herbicides or chemicals. That’s why I’m comfortable letting my dog run and jump our runoff ponds because they are safe. There will be no chemicals or crazy pesticides in those waters.”

I feel good about buying Cline Family wines, and I’m never disappointed by the price or the flavor.

Cheers.

Visit Cline Family Cellars on the web.