News and Press

Tablas Creek Vineyard named #1 Winery in the Daily Meal's 2015 list of America's Best Wineries

The Daily Meal awarded Tablas Creek with the top spot on its list of 101 Best Wineries in America for 2015 among an impressive collection of exemplary producers stating Tablas Creek is, "A leader in the use of Rhône varietals in the Paso Robles region...in the fight for approval of 11 sub-districts, and...in advancing sustainable and biodynamic vineyard practices".  Wineries were selected  based on input from a panel of sommeliers, wine writers, chefs and restaurateurs while taking into consideration factors such as innovation, unique growing regions, influence, and value. 

Rhone Rangers Honor Robert Haas with Lifetime Achievement Award

In April, The Rhone Rangers recognized Tablas Creek founder Robert Haas with the 2014 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 »

The awards ceremony featured a wonderful tribute video with reflections on Haas's career from California icons like Paul Draper, Josh Jensen, Gary Eberle and Bob Lindquist. You can watch the video on YouTube »

Antonio Galloni August 2014: 30 Wines 90+

We were thrilled to receive such good reviews from this notoriously tough grader, including the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years").

Galloni's comments about the winery were equally gratifying, from his introduction ("Once again, Tablas Creek has turned out a mind-bending number of fabulous wines") to his conclusion that all our wines "remain very reasonably priced considering the quality". Read the complete review »

Staying up to Date

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You can also read our week-by-week reports on the 2014 harvest in our Harvest Journal, read recent press we've received or our most recent newsletter, or browse an archive of past newsletters. For the newest updates, visit the award-winning Tablas Creek Blog! Finally, we maintain a page on direct shipping news.

Join us! We are busy locally and around the country with seminars, tastings and wine dinners. Read about all of these on our upcoming events page.

Selected Recent Press

View complete list of recent press »

Events

"A Taste of the Future" Dinner at Cal Poly 7/24

We are proud to be pouring wine at the Cal Poly Center for Sustainability's "Taste of the Future" dinner, celebrating the Central Coast's food and farming and featuring chefs Julie Simon of Foremost, Eric Olson of Allegretto, and Shaun Behrens of Luna Red. Details & Tickets »


Tablas Creek News

MA Shipping Permit Received!

We are thrilled to announce that we've received our shipping permit from the great state of Massachusetts. Residents of the Bay State can now order wine or become VINsider Wine Club members.  More shipping news »

Antonio Galloni 8/14: 30 Wines 90+

In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »


On the Tablas Blog

Veraison 2015 Suggests an Early September Start to Harvest

July 23, 2015
Although we've been distracted by the more unusual occurrence of last weekend's summer rainstorm, this week also has provided the annual milestone of veraison. Veraison marks the point where the grapes stop accumulating mass and start accumulating sugar (and, more noticeably, change color from green to red). It is one of the landmarks of the season, not least because it marks a point roughly six-weeks before the onset of harvest.  Read More »