FOR IMMEDIATE RELEASE
(Paso Robles) - This summer, several of California’s leading producers of Rhône-style wines met in Paso Robles to discuss the challenges of marketing Rhone blends, and to propose a system of classification for retail stores, restaurants, and BATF label approval.
Wine producers in the Rhône Valley in France routinely blend varietals (principally Grenache, Syrah and Mourvèdre for reds, and Viognier, Marsanne, and Roussanne for whites) to achieve greater complexity and balance in their wines, but similar efforts have encountered resistance in the United States, where classification by varietal is the system overwhelmingly used in both retail and restaurant accounts. Despite widespread agreement among producers that blending Rhône varietals can produce superior wines, blends have encountered resistance from the market, and a lack of understanding from the buying public.
The goals for the meeting were threefold: first, to clarify the issues surrounding the marketing of Rhône blends; second, to identify a name for Rhône blends (such as Meritage for Bordeaux blends) that would elevate the perception of quality and allow producers to move away from “Red Table Wine” or “White Table Wine”; and third, to determine the requirements a wine should satisfy to qualify as “Rhône Style”.
Key conclusions included the proposal of the name “Rhône Varietal Blend” for submission to the BATF for approval as a brand. This identification would be combined with an appellation to eliminate confusion as to the New World origin of these wines, i.e. “Rhône Varietal Blend: Paso Robles” or “Rhône Varietal Blend: Carneros”. Wines containing at least 75% from the 20 approved varietals of the “Côtes du Rhône” and consisting of 2 or more different varietals would be eligible for the name.
Participants also agreed to jointly encourage retail stores and restaurants to include a “New World Rhone” category, which could incorporate both single-varietal wines (such as Syrah and Viognier) and blends, and to lobby industry publications to move Rhône wine into a category of its own, rather than in “other reds” or “other whites”.
Attendees included representatives from such leading California wineries as Qupe, Sierra Vista, L’Aventure, Tablas Creek, Edmunds St. John, Equus, and Saxum. The meeting was organized by Bob Haas (Tablas Creek), Steve Edmunds (Edmunds St. John), and Bob Lindquist (Qupe).
FOR MORE INFORMATION:
Jason Haas, Tablas Creek Vineyard
October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton with a four-course, five-wine dinner. For reservations, call us at 805.237.1231 x230 or email firstname.lastname@example.org. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »
Each month we feature a wine showing particularly well and offer it at a 10% discount. August's wine is the citrusy 2015 Vermentino. Details »
August 18, 2016
By Jordan Lonborg
The wine grape harvest of 2016 has begun. Early this morning, our first Viognier pick kicked off our estate harvest at Tablas Creek. Our first fruit (also Viognier, from Adelaida Cellars) for the Patelin program came in yesterday. Next week, we expect to bring in more Patelin Viognier from one of Derby's vineyards, Pinot Noir from the Bob Haas's vineyard for our Full Circle Pinot, and some Syrah from Estrella Vineyard for Patelin red. At this stage, we're sampling fruit on a daily basis from several Patelin vineyards and multiple blocks at Tablas Creek to stay ahead of the ripening curve. A few photos from this morning: Read More »