At Tablas Creek, our winemaking is designed to maximize the expression of place we've begun in our vineyard practices. Our goal is to bring the wine through the fermentation process while preserving the wine’s links to its grape varieties, its vintage and most importantly its terroir.
Our winemaking begins with our selective harvesting. Most vineyard blocks are picked by hand two, three or even four times to ensure that the grapes that come into the cellar are at ideal ripeness.
Because we believe that the particular collection of yeasts that exists at our vineyard is unique, we use only native yeasts in fermentation. Native yeast fermentation gives a diversity of flavors, and a character more specific to the site.
Each varietal fermented separately. White grapes are whole-cluster pressed, and the juice is fermented in aged a mix of 1200-gallon foudres (for about a third of the Roussanne and Grenache Blanc), small French oak barrels (for another third of the Roussanne) and stainless steel (for the last third of the Roussanne, as well as two-thirds of the Grenache Blanc, and all our Marsanne and Viognier). This balance gives a hint of the richness from oak fermentation, without heavy oak flavors that overwhelm the fruit or mask the character of place.
Red grapes (Mourvèdre, Syrah, Grenache Noir, and Counoise) are sorted and destemmed after harvest, and the juice and whole berries moved to a mix of open-top stainless steel, closed stainless steel, and 1600-gallon oak upright fermenters. During fermentation, the must is pumped over or punched down, or the cap submerged into the fermenting juice, twice a day. About 10 days after fermentation begins, the red wines are pressed, then moved to barrel to complete their primary and secondary fermentaitons.
Finally, the spring after harvest, both red and white wines are blended. White wines are generally returned to stainless steel to settle and integrate briefly, while red wines are moved to 1200-gallon French oak foudres and aged for an additional year.
Key in our winemaking is our dedication to the art of blending. As is traditional in Châteauneuf du Pape, we blend our Rhône varietals in an effort to produce wines that are more complex, better balanced, and richer than their components. We believe that having a multitude of flavors allows our wines to pair happily with a wide range of food, and to show appealing character at different ages.
We make three principal tiers of wines. Our signature red and white Rhône blends are named Esprit de Tablas (formerly Esprit de Beaucastel), with the red based on Mourvèdre, and the white based on Roussanne. These wines are rich, balanced, and ageable, and should reward time in bottle to mature.
Our Côtes de Tablas wines are blended to be lushly fruity and appealing, approachable sooner than our Esprit wines. The Cotes de Tablas is based on Grenache, while the Côtes de Tablas Blanc is based on Viognier.
Our Patelin de Tablas 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. The Patelin de Tablas is based on Syrah, while the Patelin de Tablas Blanc is based on Grenache Blanc, and the Patelin de Tablas Rosé is based on Grenache.
In addition to our red and white Rhône blends, we produce our rich, dry Dianthus rosé, small quantities of a rotating roster of varietal wines, as well as occasional small-production blends and sweet wines. More about our wines »
Neil Collins, Winemaker and Vineyard Manager at Tablas Creek, was born and raised in Bristol, England. Trained as a chef, he moved into winemaking with stints with John Munch at Adelaida Cellars and Ken Volk at Wild Horse. At Adelaida, Neil met Robert Haas and the Perrins when Tablas Creek was in its infancy. Neil was so intrigued by the project that he offered his services, and spent a year working and learning at Château de Beaucastel.
Before the year was finished, Neil was offered the winemaker position at Tablas Creek, and he has overseen both the organic vineyard and the winery since 1998.
His philosophy is that great wines can only come from great grapes, and that the art of winemaking is founded on starting out with the very best grapes and bringing their juice through fermentation as naturally as possible.
Neil was named San Luis Obispo County Winemaker of the Year in 2013.
You can read our updates and musings on winemaking on the Tablas Creek blog.
Aug 27th, 2017, 10:30 am to 1:30 pm
One of the highlights of our year is the day when we taste back through all the back vintages of the red Esprit de Beaucastel/Tablas. (We’ve written up the results of these tastings for our blog most recently in 2014) We are excited to open up this opportunity to our fans. Taste eight vintages of Esprit de Beaucastel and Esprit de Tablas, from our first-ever 2000 to our newly-bottled 2015, and discuss the wine's development over time. We'll conclude the event with a lunch, during which we'll share another recent Esprit vintage.
Seats at this unique opportunity are $80 for VINsiders and $105 for guests, and the event will be limited to 75 people. To reserve, contact our events team at email@example.com or 805.237.1231 x236.
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 »
June 15, 2017
By Jordan Lonborg
As of now I am sure you are all aware of the phenomenal winter we experienced in California. The snow pack in the Sierras is record setting. Lakes and reservoirs are at capacity in the northern two-thirds of the state. Mammoth Mountain is expecting to be open through July (and possibly the entire year). Lastly, our beloved Senior Assistant Winemaker, Chelsea Franchi, will reach her personal goal of skiing 40 days this season (you read that right) even as a weekend warrior. Read More »