4 - Clayhouse Estate Tempranillo, Paso Robles, Red Cedar Vineyard
2011 Clayhouse Estate Tempranillo, Paso Robles, Red Cedar Vineyard
Deep brick red to purple color. Aromas of tobacco leaf, plum, saddle leather, clove and vanilla. Full bodied with spicy rich plum, leather, earth and cigar box flavors. The wine is juicy, savory and mouth-filling with firm tannins and a long warm finish with lingering roasted coffee and toffee notes. This Tempranillo has an old world backbone with a new world finish that pairs well with cured meats, Spanish cheeses and your favorite tapas, bocadillos, or pintxos.
Even, fairly mild summer for Paso Robles. Yields were average producing a good, well rounded vintage with expressive fruit flavors.
100% Handpicked. 100% destemmed, berry sorted, no crush direct to tank. Cold soak for 3 days at 50F before inoculation with various yeast strains. Fermented in 1/2 ton bins with max ferm temps up to 85- 90 F to enhance mouthfeel. Punchdowns 3 times per day. Used a combination of CLOS, D254, Syrah, and D21 yeast depending on desired fermentation temperature and aromatic results. Free run drain only, direct to barrels after 21 days maceration. Malolactic fermentation in barrels. Racked off lees and blended after completion of Malolactic fermentation. Aged on light lees for 18 months in a 100% French oak. Racked once at 18 months to clarify and for final finishing in new Hungarian and French oak for an additional 2 months.