News and Press

Great Reviews from Vinous 9/2016: 28 Wines 90+

We were thrilled to receive such good reviews and comments from Antonio Galloni’s Vinous this summer.  Josh Raynolds, writing in their September 2016 issue, gave all 28 wines he reviewed 90+ ratings, including 2014 Esprit Blanc (93 points; "deftly combines power and finesse"), 2013 Panoplie (95 points; "complex, explosive"), 2014 Patelin de Tablas (91 points; "there's fabulous value here") and 2014 En Gobelet (93 points; "brilliant...impressively long").  

Read the complete review »

Tablas Creek Vineyard named #2 Winery in the Daily Meal's 2016 list of America's Best Wineries

We were honored to learn that The Daily Meal placed Tablas Creek at #2 on its list of 101 Best Wineries in America for 2016 among an impressive collection of iconic producers. They said "sustainable agriculture practices and traditional winemaking have established them as a role model for Rhône varietals [in California] and the wines are consistently excellent."

This annual list of wineries is compiled from the Daily Meal's survey of wine writers, chefs, restaurateurs, and sommeliers. Read the article » Full list of recent press »

Robert Haas and Jason Haas Honored with Major Awards

This January, we learned that the members of the Paso Robles Wine Country Alliance voted Tablas Creek Partner & General Manager Jason Haas the 2015 Paso Robles Wine Industry Person of the Year for his "outstanding contributions toward the success of the Paso Robles wine industry".  His father, Tablas Creek founder Robert Haas, wrote an appreciation on our blog.

Last April, The Rhone Rangers recognized Robert Haas with the Rhone Rangers Lifetime Achievement Award, given for services to the American Rhone movement. It's just the second-ever lifetime achievement award that the organization has given out. Details »  Video tribute from other California icons »

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You can also read our week-by-week reports on the 2016 harvest in our Harvest Journal, read recent press we've received or browse an archive of our newsletters. For the newest updates, visit the award-winning Tablas Creek Blog! Finally, we maintain a page on direct shipping news.

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Selected Recent Press

View complete list of recent press »


2015 Barrel Tasting and En Primeur Offering

December 3rd, 2016
Wine Club members are invited to join Tablas Creek's winemakers for our annual barrel tasting and sale en primeur of Tablas Creek's remarkable red wines from the outstanding 2015 vintage. Offering wine en primeur is a time-honored French tradition most often associated with first-growth Bordeaux estates.

Join Tablas Creek's winemakers at one of two sessions (10:30am or 1:30pm) to taste the 2015 Esprit de Tablas, 2015 Esprit de Tablas Blanc, and 2015 Panoplie from barrel, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. To make a reservation, please call us at 805.237.1231 x230 or email

Whether or not they attend the tasting, members may order futures at an additional 5% off of the member club discount, typically 25%-30% off eventual release price. Members should look forward to receiving an invitation to the futures tasting and en primeur offering in the mail in early November.  Details & more events »

Tablas Creek News

Vinous: 28 Wines 90+ Points

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 »

Tablas Creek wins 2016 California Green Medal for Sustainability

The CA Sustainable Winegrowing Alliance awarded Tablas Creek one of four 2016 Green Medals for leadership in sustainability. Our practices »

October Featured Wine: 2014 Patelin de Tablas

Each month we feature a wine showing particularly well and offer it at a 10% discount. October's wine is the rich 2014 Patelin de TablasDetails »

On the Tablas Blog

Grapes Two Ways: Oven Roasted Chicken with Grapes and Shallots, Paired with Grenache Blancs

October 14, 2016
By Suphada Rom
Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating off the large tanks and walls. The complex dance of forklifts moving grapes in, must out, and bins to be cleaned. The intense focus of the cellar team, going about their individual tasks. It's one moment in time, but critical to everything we do the rest of the year. Read More »