Wine Article
2012 Clayhouse Wines Sauvignon Blanc
Last edited on 7/1/2015 by ChipGreen
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The mild, even, 2012 growing season produced wines that are well-rounded with expressive fruit flavors. The grapes for this wine went directly to press at the winery. The juice was then cold-settled for two days before racking off the heavy lees prior to fermentation.
Ninety-six percent of the wine was fermented in temperature-controlled stainless steel (49-55 degrees F, to preserve aromatics and keep fermentation rates slow). 4% fermented in neutral French oak to add a viscous mouthfeel and spice complexity. After fermentation,
the wine was racked off the heavy lees and aged on the fine lees for three months prior to blending.
Varietal Composition: 100% Sauvignon Blanc
Grape Sources: 100% Red Cedar Vineyard – 80% Sauvignon Musqué from Block 63 and 20% Sauvignon Blanc from Block 64
Appellation: Central Coast
Cooperage: 96% stainless steel, 4% neutral French oak barrels (fermentation and aging)
pH: 3.39
Total Acidity: 6.23 g/l
Residual Sugar: 2.5 g/L
Alcohol: 13.5%
Bottling Date: March 26, 2013
Ninety-six percent of the wine was fermented in temperature-controlled stainless steel (49-55 degrees F, to preserve aromatics and keep fermentation rates slow). 4% fermented in neutral French oak to add a viscous mouthfeel and spice complexity. After fermentation,
the wine was racked off the heavy lees and aged on the fine lees for three months prior to blending.
Varietal Composition: 100% Sauvignon Blanc
Grape Sources: 100% Red Cedar Vineyard – 80% Sauvignon Musqué from Block 63 and 20% Sauvignon Blanc from Block 64
Appellation: Central Coast
Cooperage: 96% stainless steel, 4% neutral French oak barrels (fermentation and aging)
pH: 3.39
Total Acidity: 6.23 g/l
Residual Sugar: 2.5 g/L
Alcohol: 13.5%
Bottling Date: March 26, 2013