The grapes for our 2010 Sauvignon Blanc came from Block 12 of our Red Cedar Vineyard outside Paso Robles. We blended two distinct clones of Sauvignon Blanc to make this wine: The Musque and Entav clones thrive in the shale and sandstone-derived soils in Block 12, and provide us with superior quality fruit every year. For the 2010 vintage we added a touch (4%) of Grenache Blanc to enhance fruit aromas even more.
Winemaking and Cellar Practices
We hand-picked the grapes, then sorted and pressed them in the early morning hours to preserve their fresh fruitiness. The whole clusters of grapes were allowed a short period of skin contact in the press to extract additional character from the skins. The pressed juice fermented “sur lie” (in contact with the lees) at cool (52-58F), temperatures and we stirred the lees regularly. This imparted a rich mouth-feel to the finished wine. After the new wine settled, 100% was transferred to stainless steel tanks, where it aged five months on the fine lees. As in past vintages, the final blend of 2010 Sauvignon Blanc includes 31% of the Musque clone, which adds a distinctive fruit character.
Made in a refreshing aperitif style, Clayhouse Sauvignon Blanc exhibits a bouquet of starfruit,
green pear, honeydew melon and grapefruit, with a hint of grass. There’s a touch of minerality
that enhances the floral notes contributed by the Musque clone, and the wine finishes with a
creamy mouthfeel (from sur lie fermentation and aging) and mouthwatering acidity.
Harvest Date(s): August 31—October 1, 2010
Harvest Brix: 21.5-23.8 degrees
Total Acidity: 7.1 g/l
Oak Age: None
Bottling Date: Feb RUARY 22-23, 2011
Case Production: 2,500
CLOSURE TYPE : Stelvin screw cap
Producer: Clayhouse Vineyard (web)
Variety: Sauvignon Blanc
SubRegion: Central Coast
Appellation: Paso Roble
Retail Price on Tasting Date: $14.99
Tasting Date: November 2011