The 2003 Tablas Creek Vineyard Syrah is Tablas Creek’s first national release of this classic Rhone varietal. The wine displays the character of the Syrah grape exuberantly and elegantly, with classic flavors of bacon fat, wood smoke, blackberry and mineral, and should reward time in bottle to mature.
We use most of our Syrah as a part of our Esprit de Beaucastel and Côtes de Tablas blends each year. However, in 2003, we were so pleased by the classic flavors of the Syrah that we harvested that we reserved one foudre plus a few barrels of Syrah for a single-varietal.
Our Syrah grapes were grown on our 120-acre certified organic estate vineyard.
The 2003 vintage was tremendous: warm and sunny, with cool nights that prolonged the hangtime of the grapes and led to wines with excellent acidity. A relatively early flowering, combined with a warm but not overly hot summer produced unusually long hangtime, and grapes with concentrated flavors and a distinct minerality. The extended harvest meant that we harvested varietals multiple times, with Syrah (as usual our earliest-ripening red varietal) harvested principally between September 18th and 25th, although a small plots of our new clones (our “C” and “A” clones) waited until October 8th and 16th respectively.
The Syrah grapes were destemmed and then fermented using native yeasts in small open-top stainless steel tanks. After three weeks, they were pressed, and moved to a balance of new and old french oak barrels to complete their fermentation. The red wines were assembled in June of 2004, and aged for an additional year in 1200-gallon foudres, before being bottled in May 2005. The wine is unfined and unfiltered, and should be expected to throw a sediment over time.
The 2003 Syrah is a vibrant expression of the Syrah grape. A nose of pepper, black raspberry and wood smoke is followed by intense ripe flavors of blackberry and spice, fine tannins and gentle oak, and a long, elegant finish.
Hundreds of you have joined us for one of our annual blending seminars over the years. If you haven’t yet, let this be the year. Partner Jason Haas and winemaker Neil Collins will lead a barrel tasting of the individual varietals (both reds and whites), and will discuss how we turn roughly one hundred components into the blends and varieties we make each year. Then, you will be set loose with graduated cylinders to produce your own blends. Details & More Events »
From now through the end of April, we will ship any wine order, of any quantiy, to anywhere we ship, for just $10. Cheers! Details & more news »
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 »
April 15, 2015
Ten days ago, I was convinced that we were going to get clobbered by frost in the aftermath of a cold, wet Pacific storm. All the conditions were in place...And yet we made it through. It dropped into the low- to mid-30s eight of the first ten days of April... Read More »