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Mar 4th, 2017 - 9:00 am to 12:00 pm
We're planting one of the choice sections of our new property, named "Jewel Ridge" after a long-lived and wonderful vineyard dog who some of you may remember. We'd love you to join Winemaker Neil Collins, Viticulturist Jordan Lonborg, and our vineyard crew for some hands-on planting experience, as well as an interactive discussion about vineyard development. We'll discuss matching varietal and site as well as vine spacing, rootstock selection, and -- even though this block will be head-trained and dry-farmed -- irrigation. We’ll finish the morning with a seasonally inspired picnic lunch paired with Tablas Creek wine. The event is $25 for VINsiders and $35 for guests.
Mar 17th-19th, 2017
All weekend, visit the winery 10am – 5pm to taste a selection of new releases, including our Rhone-style blends and Rhone varietal wines, and our newly-released 2016 dry rosé. Learn about our organic viticulture and our limestone soils, and meet our biodynamic sheep, llama, alpacas and donkeys! Or join us for a vineyard and cellar tour (free; daily at 10:30am and 2pm).
Saturday: Join us on Saturday for one of two interactive hikes into the vineyard (10:30am & 2:00pm) and learn about the biodynamic farming practices at Tablas Creek. Learn the benefits we see from using animals and fruit trees to increase the biodiversity of our organic vineyard, and conclude with wine tasting among the dry-farmed, head-trained vines. Guests are encouraged to wear sturdy shoes and preregister by calling 805.237.1231. Also on Saturday, enjoy live music on our patio from 12-3 with the very talented, local favorite Dorian Michael.
Apr 2nd, 2017
One benefit of the VINsider Wine Club is the opportunity, after each semi-annual shipment, to taste the wines in the shipment, learn what new projects we've been working on, and spend some unhurried time with the Tablas Creek winemakers and management. The spring tasting party is also one of just two times each year we open the Panoplie! On Sunday, April 2nd we will be closing the tasting room to the public and dedicating it to our wine club members. VINsiders should reserve a specific time slot (10:30am, 12noon, 1:30pm or 3pm) and we will take each group through the results of the 2016 harvest, our Biodynamic efforts, and a guided tasting through the wines in the spring VINsider shipment. We will serve a small dish to pair with the whites and another with the reds.
Attendees also receive a day-of-the-event only extra 5% discount on additional purchases of the wines in the shipment. These shipment tastings are open to VINsider members only (complimentary) and their invited guests (2 guest max-$15/person).
Contact us at 805.237.1231 x36 or email email@example.com to reserve a time slot.
Apr 22nd, 2017 - 10:00 am to 1:00 pm
Hundreds of you have joined us for one of our annual blending seminars over the years. If you haven’t yet, let this be the year. Partner Jason Haas and winemaker Neil Collins will lead a barrel tasting of the individual varietals and will discuss how we turn roughly one hundred components into the blends and varieties we make each year. Then, you will be set loose with graduated cylinders to produce your own blends. This event is extremely popular and sells out quickly. The cost is $45 for VINsiders and $60 for guests (2 guest maximum). Space is limited and reservations are required. To reserve, contact us at firstname.lastname@example.org or 805.237.1231 x36.
Jul 2nd-9th, 2017
We’re excited to be returning to the Mediterranean in the summer of 2017 to host a Rhone River cruise aboard the wonderful Uniworld ship S.S. Catherine. Partner Jason Haas, with his wife Meghan, and Executive Winemaker Neil Collins, with his wife Marci, will host this 8-day cruise from Avignon to Lyon, including visits to Tarascon, Viviers, Tain L'Hermitage, and Macon [full itinerary].
At each stop, there will be daily shore tours, including a behind-the-scenes visit to Chateau de Beaucastel and the Perrins' new properties in Gigondas, with a gourmet lunch prepared by Beaucastel’s Michelin-starred chef Laurent Deconick.
We have reserved the entire ship for our group at a special rate, but only until January 31, 2017 when prices will go up (if there are even any cabins left). Cabins start at $4153 per person. For all the details, and to book, visit our travel partners' Web site at foodandwinetrails.com/tablascreek2017 or call Food & Wine Trails at (800) 367-5348. We hope that you will join us!
For a sense of what's in store for you, see Robert Haas's account of our 2015 trip.
July 2nd - 9th, 2017
We’re excited to be returning to the Mediterranean in the summer of 2017 to host a Rhone River cruise aboard the wonderful Uniworld ship S.S. Catherine. Partner Jason Haas, with his wife Meghan, and Executive Winemaker Neil Collins, with his wife Marci, will host this 8-day cruise from Avignon to Lyon. For all the details, and to book, visit our travel partners' Web site at foodandwinetrails.com/tablascreek2017 or call Food & Wine Trails at (800) 367-5348. We hope that you will join us!
In Antonio Galloni's Vinous (Sept. 2016) 28 Tablas wines topped 90 points, including 2014 Esprit Blanc (93), 2013 Panoplie (95), 2014 Patelin de Tablas (91) and 2014 En Gobelet (93). Read the review » More press »
Each month we feature one item that we think is showing particularly well at a 10% discount. February's feature is our 2014 Full Circle Pinot Noir. Details »
February 20, 2017
As many of you know, we have been building up our flock this year. The animals help build up our soil, spreading manure thoroughly and evenly, reducing or eliminating our need to bring in outside fertilizer. They help keep weeds down and reduce the number of tractor passes we need come spring. And they attract different microbes and insects into soil that is vibrantly alive in a way that just doesn't happen in a monoculture. The past few years, we've had around 80 sheep, along with a few alpacas, two donkeys, and a llama. Now, thanks to a fertile winter season, we're up to 165 sheep, plus the other members of the menagerie. The flock can at times be seen from the tasting room, but is more often working quietly, out of view: Read More »