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Line Shack Winery - San Antonio Valley

Line Shack Winery Embraces San Antonio Valley's Unique Environment and Proves that Cabernet can prosper in even the most Unexpected of Settings.

This month’s Gold Series Selection, Line Shack Winery, began its existence as a modest family-owned and run startup business in 2003. The Balentines, Bob and Daphne, decided to execute a long time dream of operating a small commercial winery in an area of Monterey County that was sparsely populated and seemingly ideal for their new enterprise.

The couple relied on Bob’s long-term knowledge of the area and in particular, his furtive dream of one day making a distinctive Cabernet Sauvignon in an environment that seemed almost unsuited to the needs of the extensively hung red Bordeaux varietal. Insiders felt there were few locations in Monterey that offered sufficient heat for the Cabernet vines.

The project became known as the Line Shack Winery in honor of the first building in which the family’s wines were made, a neglected line shack at a high elevation in the northern part of Monterey County.

“A line shack, in the lore of the old west,” explained Bob Balentine, “referred to a small cabin where cowboys on horseback could take shelter from nature’s wrath. It was usually found out in the wilderness and often provided the only shelter the cowboys would have from the elements and the only place they could cook a reasonable meal. Our family acquired a small ranch in Chualar Canyon in 1989, and the only building on it was the cabin. The first time we saw the place, we knew it would be perfect for what we wanted to do.”

In 2004, the first harvest was crushed and the following year the first bottles of Line Shack Winery made their way onto the shelves and into the hands of the general public. A small total of about 750 cases were produced that year, a figure that has grown rapidly until it reached this year’s total of around 7,500 cases.

“We intended to keep our operation quite small,” Balentine explained. “When we did the numbers, we figured it would take us about 2,500 cases to make a living. I was prepared to make the wine, go around and sell it and anything else that was needed. Even with the medals we started receiving, it was really a tough go. I had long term contracts for a large amount of grapes, and it was taking longer to get Line Shack established than we first thought.”

Then the world changed for the Balentines. Bob became aware of a large demand for bulk wine that provided him a neat profit for his high caliber grapes. He began to augment his winery’s income by selling off all his unused wine. Of course, he kept the juice he considered the best for his Line Shack Winery wines.

Numerous gold medals and consistent accolades later, found Line Shack an emerging winery that has set some remarkable goals for itself. In three to five years, Line Shack hopes to become a much larger winery, with total production around the 15,000 case level.

In order to accomplish that aim, the Balentines brought in an outside partner, Bob Leighton, who has provided some financial help and also assists in the administrative aspects of the Line Shack operation.

Little else has changed at the winery, and Bob and Daphne continue to produce all the wines by themselves.

“It becomes quite a chore when we do the bottling, but Daphne is right there with me on every step,” confided Balentine. “She does a good deal of the topping and barrel maintenance and I really respect her palate when it becomes time to test the blends. Whenever someone asks, I am proud to say Line Shack really is a family operation.”

While Line Shack has no formal tasting room, it can be found in sixteen states. The family’s original line shack cabin is still utilized for picnics, outings and VIP entertainment.

Bob Balentine appears content with Line Shack Winery’s emergent status. Asked if he had expected Line Shack’s sudden popularity and level of achievement, he replied with the following.

“Was I prepared for all this? Well, yes and no. I certainly had high expectations when we started and I would have been very disappointed if we had failed. As far as the growth and the awards, I feel it is great validation for our efforts. We are still pioneers in the business, particularly with our Cabernet Sauvignon, and there is still much work ahead if we are to achieve our goals.”

  1. Line Shack
    2005 Cabernet Sauvignon
    Line Shack
    San Antonio Valley
    Monterey County


    Multiple Medals
    id: 347

Winemaker Bob Balentine

Owner/winemaker Bob Balentine is self-taught with more than twenty years experience under his belt. He draws from his long familiarity in the field of agronomy and, in particular, of his expertise in knowing and recognizing microclimates that affect the eventual outcome of grapes to such a great degree.

Bob Balentine

Bob Balentine is 46 and originally from Salinas (of John Steinbeck fame) in Northern Monterey County. He attended prestigious Cal Poly at San Luis Obispo where he majored in Agronomy.

Upon graduating, he entered the bag salad industry where he then encountered an Italian named Lucio Gomiero, who subsequently became the world’s radicchio (those little red pieces in everyone’s salads) king. Gomiero also owned a pair of great Italian wineries, and was instrumental in developing Balentine’s interest in wine as well as a European-oriented palate.

‘We were roommates for a couple of years,” Balentine recalled. ‘Lucio would go back to Italy and would always return with a number of cases of his and other great European wines. I can honestly say that period is when I developed my taste for red wines, and Cabernet Sauvignon in particular.”

For the next two decades, Bob and his wife Daphne continued their interest in wines and made numerous trips up the coast to all of the main growing areas of California. In Napa and Sonoma, he revisited his beloved Cabernet Sauvignon.

‘Whenever I mentioned I was from Monterey, all the Cabernet growers would say that Monterey wasn’t good for growing Cabernet, so I started to think about it. I was familiar with practically every nook in the county and I began to believe the San Antonio Valley would be okay for the varietal.

I began some experimenting and bought grapes from different sources including a friend of mine named Johnny Gill. We crushed the grapes and made some barrels for our own use. I became more and more convinced that Cabernet would prosper in the San Antonio Valley if it were given a chance.”

And the rest is history, or so it is said. The pioneer Bob Balentine is now considered the seer Bob Balentine and his marvelous Cabernet Sauvignons from Line Shack Winery have become a huge success. There are now more than 600 acres of Cabernet planted in the newly created (2007) San Antonio Valley AVA and Bob has long-term contracts on about 25% of the grapes.

Bob has set his sights on raising the production of Line Shack Winery and has included a number of Rhône varietals to his winery’s portfolio. To him, the Rhône grapes are a natural extension of his cherished Cabernet Sauvignon.

‘I always liked the jammy quality of French Rhônes that I tasted for many years; they were generally very pleasing to the palate. When I saw the need to expand our operation, the first things I thought about were several Rhône wines. Both the Syrah and the Petit Sirah have done quite well for us in the competitions, which is not always the case when you expand your portfolio.”

With all the measured success, Bob Balentine has remained a man with his feet firmly on the ground. He considers himself a numbers guy when it comes to profitability and intends on making his winery even more cost effective in the future.

His flagship wine will always be Cabernet Sauvignon, and to it he owes his growing reputation as a skilled vintner, the most celebrated of titular recognition within the wine industry.

Not too bad for a guy with little formal training in winemaking, and a person who refused to accept just about everyone’s advice that Monterey County simply wasn’t the place to grow Cabernet Sauvignon.

About The Region

There are two distinct AVA’s (Appellations) for the wines of Line Shack Winery. All the Cabernet Sauvignon comes from the San Antonio Valley AVA, a narrow strip of land (4 -5 miles wide) that runs northwest to southeast on the Western side of the Santa Lucia Mountain Range. The area is high in elevation (800 to 1300 feet) and contains a wonderful swing in daytime/nighttime temperatures (hot/cold), so necessary for the development of good Cabernet Sauvignon grapes. All fruit is mountain grown, also a big plus with the classical grapevine. The fact that it is only 12 miles from the ocean makes the San Antonio AVA a natural Cabernet setting.

On the other side of the mountains, the smaller San Lucas AVA is home to the Sauvignon Blanc of Line Shack Winery. Its soils and temperature differ from the San Antonio Valley and are able to produce distinctive Sauvignon Blanc fruit.

Grilled Lamb Chops


¼ Cup distilled white vinegar
2 Teaspoons Salt
½ Teaspoon Black Pepper
1 Tablespoon Minced Garlic
1 Onion, thinly sliced
2 Tablespoons Olive Oil
2 Pounds Lamb Chops


Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add the lamb and toss until coated. Marinate in the refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove the lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed end of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium. Serve with green beans and roasted potatoes and enjoy with a glass of Line Shack Cabernet Sauvignon.

Grilled Tilapia with Mango Salsa


1/3 Cup Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Minced Fresh Parsley
1 Clove Garlic, minced
1 Teaspoon Dried Basil
1 Teaspoon Ground Black Pepper
½ Teaspoon Salt
2 (6 ounce) Tilapia fillets
1 large ripe Mango, peeled, pitted and diced
½ Red Bell Pepper, diced
2 Tablespoons Minced Red Onion
1 Tablespoon Chopped Fresh Cilantro
1 Jalapeno Pepper, seeded and minced
2 Tablespoons Lime Juice
1 Tablespoon Lemon Juice
Salt and Pepper to taste


Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and ½ teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeño pepper in a bowl. Add the limejuice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the Tilapia with mango salsa.