2003 Vin de Paille Sacrérouge (375 ml)

Production Notes

The 2003 Tablas Creek Vineyard Vin de Paille Sacrérouge is Tablas Creek’s first bottling of this traditional Mediterranean technique for producing dessert wines. Ripe grape bunches are carefully laid down on straw-covered benches in our greenhouses, and allowed to dehydrate in the sun. When the grapes reach the desired concentration (usually in about 3 weeks) they are destemmed and fermented in small open-top fermenters using only native yeasts. When they reach their desired level of extraction, we press them and move the juice to oak barrels to continue fermenting until it reaches an alcohol level where the sweetness of the wine is in balance with its acids, tannins, and mineral characteristics.

The grapes for our Vin de Paille were grown on our 120-acre certified organic estate vineyard.

The 2003 Vin de Paille Sacrérouge is made from 100% Mourvèdre grapes. We also made a two white vins de paille in 2003: a Vin de Paille blend of Viognier, Grenache Blanc, and Marsanne, and our 100% Roussanne Vin de Paille “Quintessence”.

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 Mourvèdre (as usual our latest-ripening red varietal) harvested between September 25th and October 29th. The grapes for the Sacrérouge were among our last harvested, and spent much of the month of November in our greenhouses.

The wine, after pressing, was aged in three new French oak barrels for 20 months before being bottled in May of 2005.

The 2003 Vin de Paille Sacrérouge has a sweet nose of dates, plums, and figs, with dark cherries, cassis and chocolate in the mouth. The finish is sweet and long with lingering fig, chocolate, and mineral notes.

Reviews

[...more recent Tablas Creek press]

Food Pairings

  • Semi-sweet chocolate desserts
  • Prociutto-wrapped figs
  • Red berry tarts
  • Aged cheeses
$75.00

Blend

  • 100% Mourvèdre

Technical Notes

  • Sugar at Pressing: 353 g/l
  • Residual Sugar: 147 g/l
  • 13.6% Alcohol by Volume
  • 150 375ml Cases Produced

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Events

2016 Paso Robles Rhone Rangers Experience Sunday, February 14th

Tablas Creek will join the 50 members of the Paso Robles Chapter of the Rhone Rangers for the 2016 Paso Robles Rhone Rangers Experience. This fun-filled and information-rich day will include a "Rhone Essentials" seminar moderated by Esther Mobley, Wine, Beer & Spirits Writer for the San Francisco Chronicle, a Vintners' Lunch, and the Grand Tasting and Silent Auction.  For more information or to purchase tickets, click here.


Tablas Creek News

Wine Advocate: 15 Wines 90+ Points

In Robert Parker's Wine Advocate (Issue 220) 15 Tablas wines topped 90 points, including 2014 Esprit de Tablas (93-96), 2013 Panoplie (94-96), and 2014 Panoplie (95-97). Read the review » More press »

2013 Esprit de Tablas Released!

Our flagship wines from the stellar 2013 vintage, the 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc, have been released. Our wines »

Anticipating El Niño (L.A. Times)

Tablas Creek's preparations for El Niño were featured in an L.A. Times front-page article Friday, November 27th. Read the article » More recent press »


On the Tablas Blog

A Valentine's Day truffle recipe... and a wine to drink them away

February 5, 2016
By: Suphada Rom
Prior to working at Tablas Creek, I spent three years working at a small French bistro that was adjacent to a chocolate shop, which was also conveniently co-owned by the owners of the restaurant (pommes frites…check! chocolates…check!). I was in heaven learning not only about our menu, but about the chocolates we produced. As I reflect on my time there, I realized wine and chocolate have really similar foundations. Read More »