We believe strongly in wines of terroir -- the French term best translated as "somewhereness" -- and choose our vineyard and winemaking practices to maximize our chances of expressing our terroir in our wines.
Our goal is to produce wines with a true reflection of their varietal character, of the place where they were grown, and of the vintage that they came from.
To produce our wines, we use four core practices:
Our location in the foothills of the Santa Lucia Mountains west of Paso Robles, California was chosen after three years of intensive research. Our soils are composed of calcareous clay, similar to those which produce the great wines of the southern Rhone Valley. Our steep slopes offer a variety of microclimates, soil depths and exposures. Our altitude varies between 1400' and 1600', and our proximity to the ocean provides warm to hot summer days and cool to cold summer nights. The resulting long growing season produces gracefully ripened fruit in nearly every vintage.
We imported our vines from Beaucastel, shepherded them through a USDA-mandated 3-year quarantine, and propagated them on our on-site nursery. These clones were hand-selected for intensity of flavor and true varietal character. Some varietals had never been brought into the United States before, and we brought in new clones even of the varietals that existed here previously.
We densely plant the vines (1600 to 1800 per acre) to create competition, and trellis them low to the ground to take advantage of the radiant heat from the rocky soil. The competition between the plants, as well as the rugged terrain and limited water, creates intense small clusters of grapes with thick skins. Each vine is limited to 8-12 bunches each year. We dry-farm all of the vineyard most vintages, and many blocks every vintage. This forces the vines' roots deep into the bedrock and makes sure that they pull the maximum character of place out of their environment.
Our organic vineyard practices following the lead of the Beaucastel estate in Chateauneuf du Pape. Like Beaucastel, we use no herbicides or systemic pesticides in the vineyard. Cover crops minimize erosion, host beneficial insects, and return nitrogen to the soil. We use extensive composting, and use compost tea to control mildew in the vineyard and reduce our need for sulfur. We received our organic certification in January, 2003 and continue to explore how we can better respect our place. We began farming much of the vineyard Biodynamically in 2010, and brought a mixed herd of grazing sheep, alpacas and donkeys (pictured right) into the vineyard in 2012.We prune and harvest by hand. The pruning is done both to promote the general health of the vine and to minimize crop load, and we regularly thin our crop to improve the quality of the fruit. All grapes are harvested by hand at optimum ripeness, and most of the vineyard blocks are harvested in multiple passes, ensuring that the grapes that arrive at our winery for vinification are at peak ripeness.
Join us for Paso Robles' annual harvest celebration the weekend of October 16th-18th
All weekend: Visit our tasting room for a first look at our newest Esprit de Tablas wines from the 2013 vintage.
Friday night: Enjoy a four-course, four-wine dinner at McPhee's Grill in Templeton. $105/per person; reservations are essential. Details »
Saturday: Our winemakers will be leading interactive harvest cellar tours 10:30, 12:00, 2:00, 3:30 (20 guest limit). Free to all; no reservations needed. Details »
We are pleased to have been included in recent articles in The New York Times (on creative responses to California's drought) and the Washington Post (on our 11 new AVA's) and to see the attention for Paso Robles. More recent press »
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 »
October 2, 2015
By: Lauren Phelps
I arrived at the vineyard today at 4:00 AM in the crisp morning air to photograph the "night harvest" of one of our last blocks of Mourvedre. Our crew used only head-lamps and the lights from the tractors to harvest which was challenging to photograph and made for some very interesting and rewarding shots. Read More »