6 - 2013 Adobe White, Paso Robles
Clayhouse Vineyard wines offer the fine varietal character and soft tannins characteristic of Paso Robles, but with restraint (avoiding the high alcohols common in many Paso Robles wines). The grapes for Clayhouse Vineyard wines are sourced from the Middleton Family’s estate Red Cedar Vineyard in the Paso Robles AVA
2013 Adobe White, Paso Robles
Bright straw color with aromas of orange blossoms, mandrin zest, jasmine, sweet fennel and honey with hints of fresh ground nutmeg. Tropical fruit flavors in the mouth of mango, cherimoya and white peach. Firm acidity follows a rich balanced mouthfeel for a refreshing zesty summer wine with plenty of spice character. Great pool side or with South East Asian and Caribbean dishes.
Vintage Description
Warm and long growing season but relatively mild summer for Paso Robles. Yields were low to average producing an intense concentrated vintage with expressive big fruit flavors.
Fermentation & Maturation
95% cool temperature controlled Stainless Steel Ferm (49-55 F) to preserve aromatics and keep fermentation rates slow. 5% warm barrel fermented in neutral French Oak (65-72 F) to add viscosity mouthfeel and spice complexity. No malolactic fermentation. Used a combination of QA23, X5, VL3, and Rhone 4600 yeast depending on variety and desired fermentation temperature and technique. Aged and stirred weekly on light lees for 4 months. Blended 1 month before bottling.
Harvest Dates/Brix & Harvesting Method
Block 77 Grenache Blanc Oct. 9th 25.2 brix, Block 76 Viognier Sept. 16 25.2 brix, Block 75 Viognier Sept. 20th 24.8 brix, Block 64 Sauvignon Blanc Sept. 16th 23.4 brix, Block 41C Princess Oct. 10th 25.5 brix.
75% hand picked, 25% machine picked late night or early morning.
Specs
Varietal Composition: 38% Viognier, 33% Grenache Blanc, 25% Sauvignon Blanc, 4% Princess
Appellation: Paso Robles
Grape Sources: Block 77 Grenache Blanc 33%, Block 76 Viognier, 19%, Block 75 Viognier 19%, Block 64 Sauvignon Blanc 25%, Block 41C Princess 4%.
Processing: 75% Whole cluster bladder pressed. Press cuts taken at 140 gal/ton and fined separately. Cold settled for 2 days before racking off heavy lees for inoculation.
pH: 3.25
Total Acidity: 6.23 g/L
Alcohol: 13.92%
R/S: 2.4 g/L
Bottling Date: March 10, 2014
Case Production: 8,370 nine -liter cases