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(2) - Clayhouse Cabernet Sauvignon, Red Cedar Vineyard, Paso Robles, Random Vintage ('12 and/or '13), 1.5L Magnum
Heads Up! You'll get (2) random 1.5L Magnums from the selections below. You may get one of each, or two of the same. The Winery will decide.
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2013 Clayhouse Cabernet Sauvignon, Red Cedar Vineyard, Paso Robles
Deep purple/dark red color. Aromas of dark Bing cherry, black currant, and hints of cedar and sweet vanilla . The wine is rich, full bodied and has sweet black cherry and ripe plum fruit flavors with licorice undertones. This Cabernet has chewy but rounded and smooth tannins and finishes with warm toasty notes.
Vintage Description: 2013 was a warm vintage that produced ripe fruit which translated into fruit-forward, aromatic wines. Vine yields were average, as were tannin levels, resulting in smooth, rounded wines packed with varietal aromas and flavorful fruit character.
2012 Clayhouse Cabernet Sauvignon, Red Cedar Vineyard, Paso Robles
Deep purple/dark red color. Aromas of dark bing cherries, black currents and hints of cinnamon and vanilla. The wine is rich, full bodied and has dark cherry and ripe plum fruit flavors with licorice undertones. The wine has chewy but rounded and smooth tannins and finishes with warm toasty notes.
Vintage Description: A warm vintage that produced ripe fruit translating into fruit forward aromatic wines. Yields were average, as were tannin levels, producing smooth, rounded wines packed with varietal aromas and flavorful fruit character in the mouth.
Specs
2013 Clayhouse Cabernet Sauvignon, Red Cedar Vineyard, Paso Robles
- Grape Source: Red Cedar Vineyard, Paso Robles AVA
- Varietal Composition: 87% Cabernet Sauvignon, 11% Petit Verdot, 2% Malbec
- Harvest Method: 62% hand picked, 38% machine picked
Processing: 100% of the fruit was destemmed, then moved directly to stainless steel fermenting tanks without crushing. The must was cold soaked for 3 days at 50F before inoculation with yeast.
Fermentation: Fermented in temperature controlled stainless steel tanks with maximum fermentation temperatures between 85-90 degrees F, to enhance mouthfeel. The new wine was pressed at dryness after 17 days maceration. It was racked off its gross lees after 3 days settling, then innoculated for malolactic fermentation.
- Maturation: Aged 10 months in a combination of French and American oak
- pH at bottling: 3.72
- TA at bottling: 6.3 g/l
- Alcohol: 13.5%
- Bottling Date(s): July 25 to August, 6 2014
2012 Clayhouse Cabernet Sauvignon, Red Cedar Vineyard, Paso Robles
Fermentation: Fermented in temperature controlled stainless steel tanks with max ferm temps up to 85-90 F to enhance mouthfeel. Used a combination of D254, FX10, CLOS, RX60 yeast depending on desired fermentation temperature, texture and aromatic results. Pressed at dryness after 17 days maceration. Racked off gross lees after 3 days settling and inoculated for malolactic fermentation. 100% Malolactic fermentation.
- Appellation: Paso Robles
- Varietal Composition: 77% Cabernet Sauvignon, 20% Petit Verdot, 2% Malbec, 1% Merlot
- Harvest Method: 60% hand picked, 40% machine picked
- Processing: 100% destem, no crush direct to tank. Cold soak for 3 days at 50F before inoculation with various yeast strains
- Maturation: Aged 10 months in a combination of French and American oak
- pH: 3.65
- Total Acidity: 6.2 g/l
- Alcohol: 13.5%
- Residual Sugar: 1.35 g/L
- Bottling Date: 8/20/2013
- Case Production: 12,428 nine-liter cases bottled August 3, 2012
