Tablas Creek VineyardPatelin de Tablas Rouge 2018Product code: 6821
All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.
A dark, spicy Syrah-driven nose reminiscent of Cornas: teriyaki, black olive, eucalyptus and black plum. On the palate, meaty and juicy, with flavors of soy marinade, black raspberry, wood smoke and white pepper. The long, gently tannic finish lingers with black fruit and spice. Delicious now, but with the substance and balance to age for up to a decade
About the Winery
Established in 1989, Tablas Creek Vineyard is a wine label created as a result of the friendship between two prominent winemaking families – Perin Family (with its origins in France’s Chateau de Beaucastel) and the Hass Family of Vineyard Brands. The family members searched all over California for the right wine-producing region, before they finalised a small plot in Paso Robles. The soil and terroir conditions of this place were similar to France’s Rhone Valley, which is why they decided to set up Tablas Creek Vineyard here.
Dry farming is practiced at the Tablas Creek’s Regenerative Organic Certified vineyard. The biodynamic winemaking practices followed here include maximum retention of winter moisture on the soils, using mobile herds of sheep for grazing, controlling weed growth and minimal use of fertilisers. The vineyard is located on the hills found towards the northern and western side of Paso Robles, in the district of Adelaida. In 2003, this vineyard was certified as organic.
Initially, during het years of setting up the vineyard, the winemaking team planted some of the best Rhone Valley varietals here. These included Mourvedre, Syrah, Grenache, Counoise, Roussanne, Marsanne, Grenache Blanc, Viognier and Picpoul. After a few years, the team imported seven more varieties that were popular in Chateauneuf du Pape region. These included Clairette, Bourboulenc, Vaccarese, Cinsaut, Picardan, Muscardin and Terret Noir.
The grapes are hand-harvested in separate batches. After they are cluster-pressed, the grapes are fermented in small batches in authentic French and oak barrels. The winemaking principles followed here are almost similar to what you would find at the Chateauneuf du Pape appellations. The red and white varietals are blended during the spring season that follows the harvest season. The whites are transferred to stainless steel tanks, while the reds are aged in French oak foudres for further ageing.