Harvest Date(s): October 7 and 21, 2011
Harvest Brix: 24.2 average
pH: 3.49
Total Acidity: 5.9 g/l
Alcohol: 14.5%
Final Blend: 70% Grenache Blanc, 30% Viognier
Bottling Date: February 27, 2012
Case Production: 388 Six-Pack Cases
The fourth bottling of the Clayhouse Estate Cuveé Blanc comes once again from the estate Red Cedar Vineyard just east of Paso Robles. It’s a Rhone white blend of 70% Grenache Blanc from block 77 and 30% Viognier from block 75. The Grenache Blanc vines are planted on fine alluvial sandy loam, in the growth-restrictive Arbuckle-San Ysidro soil type and the Viognier grows in calcareous sandstone and shale.

The Grenache Blanc was picked on October 21 and the Viognier on October 7. The goal was to pick at a sugar level that would provide plenty of body and natural acidity without any alcoholic heat. All of the grapes were hand-picked, and SO2 was added to the vineyard bins to prevent oxidation prior to whole cluster pressing (the fruit was not crushed). All of the juice fractions were kept separate, and the hard press was discarded. Cold fermentation for the Grenache Blanc and Viognier took place in mostly stainless steel (5% of the Viognier fermented in new Hungarian oak). The wines were blended after fermentation and stabilization. The finished blend is 70% Grenache Blanc and 30% Viognier. Bottling took place on May 5, 2011.

Clayhouse Estate Cuveé Blanc is a Rhone-white blend with plenty of up-front honeysuckle, marzipan and floral fruit aromas, as well as a crisp lime-citrus minerality and mouth-feel
contributed by the Grenache Blanc. Fruit flavors are of mango, lychee, and citrus zest, with a hint of dried herbs and a juicy sweet impression. The wine is rich in the mouth, with a voluminous mouthfeel and a warm finish.

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