2 - 2012 Estate Cabernet Sauvignon/Petit Verdot/Malbec Red Cedar Vineyard, Paso Robles
2 - 2013 Estate Cabernet Sauvignon/Petit Verdot/Malbec, Red Cedar Vineyard, 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
2012 Estate Cabernet Sauvignon/Petit Verdot/Malbec Red Cedar Vineyard, Paso Robles
Dark garnet purple color. Aromas of ripe black cherry, cigar box, tar, sweet cinnamon stick, vanilla bean and cracked pepper. The wine is full bodied with black currant and Bing cherry fruit flavors, with a hint of cracked black pepper. The finish is toasty and lingers, with nicely mellowed tannins. The wine has sharp acidity providing a juicy-ness that pairs well pepper crusted rib eye steaks.
About the Wine
2012 was a warm vintage that produced ripe fruit. This translated into fruit forward, aromatic wines. Yields were average, as were tannin levels. This produced smooth, rounded wines packed with varietal aromas and flavorful varietal fruit character.
100% Hand picked. The grapes were 100% destemmed and berry-sorted. They were sent direct to tank, without crushing. The must was left to cold soak for 3 days at 50 degrees F before inoculation with select yeast strains. The must fermented in small half ton bins, with a maximum fermentation temperature of 85-90 degrees F. This small bin, warm fermentation enhanced the wine’s mouthfeel. The cap was manually punched down 3 times each day. We used a combination of RX60, NDA21 and D254 yeast, to suit our desired fermentation temperature and desired aromatic results. Free run new wine was drained directly to barrels after 21 days of fermentation and maceration. Malolactic fermentation was completed in barrels. The wine aged on its lees for 20 months in a 100% French oak. We racked once at 18 months to blend, clarify and for final finishing in new French oak.
Varietal Composition: 88% Cabernet Sauvignon, 8% Petit Verdot, 4% Malbec
2013 Estate Cabernet Sauvignon/Petit Verdot/Malbec, Red Cedar Vineyard, Paso Robles
Dark black-red color. Aromas of ripe black cherry, cigar box, cocoa powder, sweet cinnamon stick, and leather. The wine is full-bodied with black currant and tree-ripened Bing cherry fruit flavors, as well as a hint of cracked black pepper. The finish has roasted coffee notes and structured, sweet tannins. The wine has good acidity providing the ability to age as well as a juiciness that pairs well with food, particularly black pepper crusted ribeye steaks.
About the Wine
2013 was a warm and long growing season, but a relatively mild summer for Paso Robles. Yields were low to average producing an intense concentrated vintage with expressive big fruit flavors and dense tannins.
We destemmed the hand-picked grapes, sorted the berries, and sent them to their fermentation vessels without crushing. The grapes cold-soaked for three days before we inoculated with yeast to begin fermentation. We fermented in ½ ton bins with manual punch-downs three times a day. We drained the free-run from the must after 21 days, direct to barrels. Aged on the lees for 20 months in a 100% French oak. Racked once at 18 months to blend, clarify and for final finishing in new French oak.
Varietal Composition: 84% Cabernet Sauvignon, 14% Petit Verdo, 2% Malbec
Specs
2012 Estate Cabernet Sauvignon/Petit Verdot/Malbec Red Cedar Vineyard, Paso Robles
Appellation: Paso Robles
pH: 3.53
Total Acidity: 6.5 g/l
Residual Sugar: 2.0 g/L
Alcohol: 14.50%
Bottling Date: July 11, 2014
Case Production: 112
2013 Estate Cabernet Sauvignon/Petit Verdot/Malbec, Red Cedar Vineyard, Paso Robles
Grape Source: 100% Sustainabley-certified Red Cedar Vineyard, Paso Robles AVA
pH: 3.69
Total Acidity: 6.8 g/L
Alcohol: 14.80%
Bottling Date: August 5, 2015
Case Production: 312 cases