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Our Story
Bringing the Rhône to Paso Robles
Tablas Creek Vineyard is the result of a decades-long friendship between the Perrin family of Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. The families created a partnership in 1985 and in 1989 purchased a 120-acre property in the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pape: limestone soils, a favorable climate, and rugged terrain.
The partners imported the traditional varietals grown on the Perrins’ celebrated estate, including Mourvèdre, Grenache Noir, Syrah, and Counoise for reds, and Roussanne, Viognier, Marsanne, and Grenache Blanc for whites. These imported vines passed a rigorous 3-year USDA testing program, were propagated and grafted in our on-site nursery, and used to plant our organic estate vineyard. More history »
Vineyard & Winemaking
Tablas Creek’s wine production is centered around our limestone-rich 120-acre organic estate vineyard. The warm days and cool nights allow our vines to gracefully ripen the Rhône varietals we grow. Our vineyard practices emphasize dry farming and seek to maximize the expression of our terroir. We farm organically, and received our organic certification in January 2003. More recently, we have converted part of the vineyard to use Biodynamic techniques. At harvest, each vineyard block is hand-harvested selectively, and we typically make 2-4 passes through each vineyard block at harvest.
We follow the centuries-old Châteauneuf du Pape tradition of blending chosen varietals, which produces wines that we feel are more complex, better balanced, and richer than single varietal wines. Each varietal is hand-harvested when completely ripe and fermented separately. Our winemaking, including native yeast fermentation and neutral French oak barrels, preserves the wines' ties to their soil, climate, and varietal character. More about vineyard & winemaking »
Wines: Esprit de Beaucastel
Our signature red and white Rhône blends are the Esprit de Beaucastel, based on Mourvèdre, and the Esprit de Beaucastel Blanc, based on Roussanne. These wines are rich, balanced, and ageable, and should reward time in bottle to mature.
Our Côtes de Tablas, based on Grenache, and Côtes de Tablas Blanc, based on Viognier, are blended to be lushly fruity and appealing, approachable sooner than our Esprit de Beaucastel wines.
Beginning in 2010, we launched our Patelin de Tablas Blanc, based on Grenache Blanc, and Patelin de Tablas, based on Syrah. These wines include fruit from some of Paso Robles’ top Rhône vineyards in addition to Tablas Creek, and are blended to be bright, fresh and clean, and to offer exceptional value.
In addition to our red and white Rhône blends, we produce a dry Rosé, small quantities of single varietal wines, as well as occasional special blends and dessert wines. More about our wines »
Our Team
From our cellar and vineyard crew through our wine club, tasting room and office staff, we believe we have the best team in California. Get to know the people of Tablas Creek Vineyard »
Upcoming Events
Farm to Fork Earth Day Dinner 4/20
Join Tablas Creek, Artisan Restaurant and the Central Coast Vineyard Team for a dinner in the vines that will kick off the 2012 Earth Day Food & Wine Festival. Tour our organic vineyard and new animal barn, and enjoy a dinner prepared by Artisan's Chris Kobayashi, paired with Tablas Creek wines. Details & More Events »
Tablas Creek News
February Featured Wine: 2009 Tannat
Each month, we feature a wine that we feel is showing particularly well, and offer that wine at a 10% discount. The 2009 Tannat is dark and smoky, rich with fruit yet powerfully structured. The Wine Advocate gave it 90-93 points and called it "absolutely fabulous...with an opulent, full-bodied personality graced with exquisite inner perfume". Read more » or order online »
On the Blog: Levi Glenn and David Maduena demonstrate grapevine pruning
February 21, 2012
In February the relative calm of winter ends. The days start to get longer, the cover crops explode into growth, and it feels like spring is around the corner. This is when we prune. Viticulturist Levi Glenn and Vineyard Manager David Maduena demonstrate and explain. Read more »