Our Wines
| 2006 Adobe Red | Buy Now | Tasting Notes |
Vineyard:
To create this lip-smacking wine we sourced grapes from five appellations on the Central Coast and one outside appellation. The blend is Paso Robles (31%), Monterey (40%), Lodi (12%), Santa Barbara (11%), Hames Valley (5%) and Santa Lucia Highlands (1%). The Paso Robles grapes came from our Red Cedar Vineyard just east of the town of Paso Robles. Four different red varietals were blended together to create the finished wine: Zinfandel, Syrah, Petite Sirah and Malbec.
Winemaking and Cellar Practices:
The vintage of 2006 was a perfect example of how numbers don’t always tell the entire story. While rainfall amounts and temperatures were near average, the distribution of the rainfall and heat was another matter. Budbreak was earlier than normal, but was then delayed by cool weather following February’s warm spell. Heat spikes followed by cooler periods seemed to characterize 2006, but the Central Coast’s consistently cool evening breezes assured balanced color and tannin complexity. The long harvest helped develop fantastic flavors in the grapes. After fermentation, all of the wine aged in a combination of French, European and American oak for 12 months. The final blend was bottled in December, 2007 and May/June, 2008.
Characteristics:
The Adobe Red is a proprietary blend with ripe flavors of cherry, plum and vanilla bean, with rich spicy blueberry and cherry notes. The tannins are supple, and the balanced oak character adds an additional vanilla not
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Harvest Sugar: 24.5 - 26.5 Brix |
Alcohol: 14.1% Oak Age: 12 months Cases Produced: 22,800 Bottled: May/June, 2008 |
| 2007 Adobe White | Buy Now | Tasting Notes |
Vineyard:
The grapes for our debut vintage of Adobe White came from our Red Cedar Vineyard outside Paso Robles. The calcareous vineyard soils in these white grape blocks are comprised of clay-loam and cobbled sandy loam, and are largely on benchland sites overlooking the Estrella River. Cooler air flows down the benches toward the river at night, helping the grapes retain their crisp acidity.
Winemaking and Cellar Practices:
The vintage of 2007 started early, stalled mid-way due to a cool spell, then ended warm and dry. Yields were down a bit compared to 2006, and berries were small, providing great skin to juice ratio and enhancing grape flavors. After picking and pressing, we fermented all of the varietals separately, then blended them together after most had reached dryness. The final blend is 34% Chenin Blanc, 17% Chardonnay, 16% Roussanne, 11% Viognier and 22% Princess, which we are unable to list on the label because it is not yet an approved varietal for wine labels. We are petitioning the federal government to add it to the list. The final blend was bottled in early February, 2008.
Characteristics:
The Adobe White is a proprietary blend with a golden straw color, and fine floral notes of orange blossom and rose petal. Pear and apple aromas, and a varietal Chenin Blanc character, are also apparent. The full mouthfeel is rounded out by the structure of the Roussanne. The finish is crisp, but balanced with a bit of residual sugar. The mouthwatering fruit flavors are of red apple and stone fruit.
| Harvest date: August 24 - October 4, 2007 Harvest Sugar: 21.9 - 26.0 Brix pH: 3.45 Total Acidity: .71g/100ml |
Alcohol: 13.3% Oak Age: 5% (Roussanne only) Cases Produced: 3000 Bottled: February, 2008 |
| 2007 Sauvignon Blanc | Buy Now | Tasting Notes |
Vineyard:
The grapes for our 2007 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.
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 was fermented cool (52-58F), and completed fermentation after several weeks. After the new wine settled, 100% was transferred to stainless steel tanks. The final blend of 2007 Sauvignon Blanc includes 31% of the Musque clone, which adds a distinctive fruit character.
Characteristics:
Made in a refreshing aperitif style, Clayhouse Sauvignon Blanc exhibits a bouquet of orange blossom, pineapple, lemon grass, peach and hints of guava. There’s a touch of minerality that enhances the slightly floral notes contributed by the Musque clone. The blend includes 7% floral-enhancing Chenin Blanc to boost floral character, and 2% Roussanne to provide body and spice.
| Harvest date: August 15 - October 4, 2007 Harvest Sugar: 22.1 - 23.7 Brix pH: 3.32 Total Acidity: .70g/100ml |
Alcohol: 14% Oak Age: 2% Cases Produced: 3,600 Bottled: March 12 -14, 2008 |
| 2005 Syrah | Buy Now | Tasting Notes |
Vineyard:
The grape source is the Red Cedar Vineyards located in Paso Robles. This region has steadily gained notoriety for Rhône varietals grown and produced here. Our Syrah thrives in a warm climate and is supported by being planted in soil that is fine sandy loam, which is calcareous throughout. This is an ideal vineyard for featuring Syrah.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. The juice was fermented and then aged using a combination of 30% new French oak with the remaining portion in 70% neutral French and American oak for 12 months. The wine was blended before bottling with 6% Malbec and 3% Petite Sirah.
Characteristics:
Our Syrah consists of dark ruby colored wine with slightly floral, meaty notes that give way to rich black cherry, cedar and cola flavors while supported with smooth, luscious tannins and hints of vanilla.
| Harvest date: September 28 - October 7, 2005 Harvest Sugar: 25.0 - 27.0 Brix pH: 3.79 Total Acidity: .52g/100ml |
Alcohol: 14.5% Oak Age: 12 months Cases Produced: 2213 Bottled: January 9 - 10, 2007 |
| 2006 Cabernet Sauvignon | Buy Now | Tasting Notes |
Vineyard:
The grapes for our Vineyard Cabernet come from our Red Cedar Vineyard outside Paso Robles, and two other Paso Robles area vineyards. Red Cedar Vineyard’s calcareous soils have loam, silty clay loam and sandy loam components, and the Cabernet blocks are situated on benchlands overlooking the Estrella River.
Winemaking and Cellar Practices:
Rainfall in 2006 was average, with approximately 15 inches over the course of the year. A heat spike in July assured that the grapes developed plenty of developed ripe, balanced flavor characteristics. The grapes were handpicked, sorted, crushed and pressed, and after fermentation, the new wine aged for 16 months in a combination of European, French and American oak barrels. The wine was blended prior to bottling with 4% Petit Verdot and 6% Malbec.
Characteristics:
The Vineyard Cabernet Sauvignon is driven by red fruit flavors (cherry and plum), complemented with dusty oak, coffee, and slight green olive nuances. It’s rich and soft in the mouth, with a toasty, dry finish of fine, dusty tannins.
| Harvest date: September 12 - October 3, 2006 Harvest Sugar: 24.7 - 26.0 Brix pH: 3.65 Total Acidity: .63g/100ml |
Alcohol: 13.9% Oak Age: 16 months Cases Produced: 11,400 Bottled: January 21 - 25, 2008 |
| 2005 Estate Cuvee | Buy Now | Tasting Notes |
Vineyard:
Grapes for our Estate Cuvee came from our Red Cedar Estate Vineyard outside in Paso Robles. The vines are planted in soils of calcareous sandstone and shale. The Syrah came from Blocks 31 and 51, the Grenache from Block 13A and the Petite Sirah from Block 43, some of the oldest vineyard planted on the Estate.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. The juice was fermented, and the new wine aged in a combination of new French oak and neutral French and American barrels for 18 months. The Estate Cuvée blend consists of 54% Syrah, 37% Grenache and 9% Petite Sirah.
Characteristics:
Our Estate Cuvee is a Rhone-style blend with a California twist: the addition of small amount of old vine Petite Sirah from our Block 43 adds a balanced tannic character. The meatiness of the Syrah is supported by fruit-forward Grenache, balanced with the black pepper, color and tannin from the Petite.
| Harvest date: September 14 - October 6, 2005 Harvest Sugar: 25.8 - 27.0 Brix pH: 3.76 Total Acidity: .53g/100ml |
Alcohol: 14.9% Oak Age: 18 months Cases Produced: 980 Bottled: March, 2007 |
| 2005 Hillside Cuvee | Buy Now | Tasting Notes |
Vineyard:
The Red Cedar Vineyard, our own estate, provided the grapes for the Hillside Cuvee. The Cabernet Sauvignon vines are planted on a steep sloping terrace of well-drained Nacimiento silty-clay loam. The terraces are heavily cover cropped to protect against erosion. The Petit Verdot vines are planted on Nacimiento-Los Osos soil. These soil types are relatively rare in California but common in Paso Robles, and come from calcareous parent material. The Malbec vines are planted on Hanford-Greenfield gravelly-sandy loam.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. After fermentation, the new wine aged in a combination of 40% new French, Romainian and Hungarian oak barrels, with the remaining 60% in seasoned barrels for 18 months. The blend was selected from the best barrels of each lot, and the final Hillside Cuvée blend is 41% Petit Verdot, 36% Cabernet Sauvignon and 24% Malbec.
Characteristics:
The Hillside Cuvée is a blend of Bordeaux varietals that has complex aromas of black fruits, with hints of cassis, raspberry, licorice and a touch of violet and chocolaty oak. In the mouth the wine displays full-bodied fruit, floral, and earthy components, with a ripe finish and rich, lingering tannins.
| Harvest date: October 5 - 27, 2005 Harvest Sugar: 24.7 - 26.0 Brix pH: 3.72 Total Acidity: .63g/100ml |
Alcohol: 14.1% Oak Age: 18 months Cases Produced: 802 Bottled: April, 2007 |
| 2005 Petite Sirah | Buy Now | Tasting Notes |
Vineyard:
The grape source is our Estate Vineyard located in Paso Robles. The vines are planted on moderate rolling benchland above the Estralla River, in soils consisting of calcareous sandstone and shale which are perfect for old vine Petite Sirah. These vines in block 43 were planted in 1968 with cuttings from the Alexander Valley.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, and crushed to tank. The juice was fermented then aged using a combination of 40% new French and European oak barrels with the remaining portion of 60% in neutral French and American barrels for 18 months. The wine was blended before bottling with 13% Syrah to soften its profile.
Characteristics:
Our Petite Sirah comes from some of the oldest plantings in the region. The wine has full tannins, rich dark fruit of black plums with spice flavors of black pepper, brown sugar and vanilla, and a long lingering full flavored finish.
| Harvest date: October 1 and 6, 2005 Harvest Sugar: 26.3 - 27.0 Brix pH: 3.70 Total Acidity: .54g/100ml |
Alcohol: 14.8% Oak Age: 18 months Cases Produced: 2164 6-pack Cases Bottled: March 26, 2007 |
| 2006 Late Harvest Petite Sirah |
Buy Now | Tasting Notes |
Vineyard:
The grape source is our Estate Vineyard located in Paso Robles. The vines are planted on moderate rolling benchland above the Estrella River, in soils consisting of calcareous sandstone and shale which are perfect for old vine Petite Sirah. The grapes came from Block 43, some of the oldest vineyard planted on the Estate.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, and fermented in vineyard bins using Pris de Mousse yeast. We punched down the skins by hand three to five times daily prior to adding brandy to stop the fermentation at 10 degree Brix. After pressing, the new wine was stored in neutral French barrels for nine months.
Characteristics:
Our Petite Sirah comes from some of the oldest plantings in the region. The nose is full of black pepper spice, dark chocolate, and wild raspberry aromas. Flavors are rich, but not syrupy. The spice, chocolate and dark berry fruit flavors carry through to a firm, rich finish.
| Harvest date: October 20, 2006 Harvest Sugar: 28.0 Brix pH: 3.65 Total Acidity: .58g/100ml |
Alcohol: 19% Residual Sugar: 8% Oak Age: 9 months Cases Produced: 411 (375ml) Bottled: August 11, 2007 |
| 2003 Estate Cabernet Sauvignon |
Buy Now | Tasting Notes |
Vineyard:
The grape source is our Estate Vineyard, located in Paso Robles. We have identified specific rows of fruit to be specially featured in our Reserve program. The Cabernet Sauvignon vines are planted on a steep, sloping terrace of Rincon clay loam. It is a unique site, and features very well-drained soil, which must be heavily cover-cropped for protection against erosion.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. The juice was fermented, then aged using a combination of 70% new French and American oak barrels, with the remaining portion in 30% seasoned French oak barrels for 12 months. The wine was blended before bottling with 9% Malbec and 10% Petit Verdot.
Characteristics:
Our Cabernet Sauvignon is an elegant, medium-bodied wine with aromas of chocolate, black fruits, oak and a small hint of coffee. The wine shows nice complexities, a harmonious mix of oak, acid and fruit, and will continue to evolve with further aging.
| Harvest date: September 13, 2003 Harvest Sugar: 25.7 Brix pH: 3.65 Total Acidity: .55g/100ml |
Alcohol: 13.9% Oak Age: 12 months Cases Produced: 397 six-pack Cases Bottled: November 28, 2004 |
| 2003 Petit Verdot | Buy Now | Tasting Notes |
Vineyard:
The grape source is our Estate Vineyard, located in Paso Robles. The vineyard is composed of both San Ysidro and Arbuckle soils. The fine sandy loam soil is very deep and well drained, ideal for growing wine grapes.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. The juice was fermented, then aged using a combination of 70% new French and American oak barrels, with the remaining portion in 30% used French oak barrels for 12 months. The wine was blended before bottling with 17% of our Estate Cabernet Sauvignon.
Characteristics:
The Petit Verdot grape has always been the understudy to the more famous Bordeaux varietals, Cabernet and Merlot. The traditional purpose for this varietal is for blending with other wines to enhance color and tannins. While we too are guilty of this practice, we have made a conscious effort to recognize Petit Verdot for its own unique qualities. The color is dark, with aromas of black cherry and pepper. The mouth feel is full bodied, with firm tannins and a silky finish. If you like, big youthful red wines, grab some venison, buffalo or a tri-tip steak off a Santa Maria grill, and enjoy.
| Harvest date: September 16, 2003 Harvest Sugar: 25.2 Brix pH: 3.70 Total Acidity: .67g/100ml |
Alcohol: 13.7% Oak Age: 12 months Cases Produced: 200 six pack Cases Bottled: November 27, 2004 |
| 2004 Malbec | Buy Now | Tasting Notes |
Vineyard:
Grapes for our Estate Malbec came from our Red Cedar Estate Vineyard outside Paso Robles. The vines are planted in soils of calcareous sandstone and shale. The wine is a blend of 86% Malbec from Block 24 and 14% Cabernet Sauvignon from Block 42A.
Winemaking and Cellar Practices:
The grapes were hand picked, sorted, crushed and pressed. The juice was fermented, then aged in a combination of 50% new French and American oak barrels, with the remaining portion in seasoned French oak barrels for 15 months. The wine was blended before bottling with 14% of our Estate Cabernet Sauvignon to add balance and fruit.
Characteristics:
It may be the forgotten varietal of Bordeaux, but Malbec is ideal when you’re thirsting for something dark, bold and a bit hedonistic. It’s a wine that adeptly balances fruit and oak flavors. Our Malbec is a dark, rich, fullbodied wine with medium tannins, aromas of black fruits and berries, and a touch of chocolate in the finish.
| Harvest date: September 1 and 4, 2004 Harvest Sugar: 24.2 - 25.8 Brix pH: 3.72 Total Acidity: .58g/100ml |
Alcohol: 14.3% Oak Age: 15 months Cases Produced: 306 six pack Cases Bottled: March, 2006 |
