2003 Vin de Paille

Production Notes

The 2003 Tablas Creek Vineyard Vin de Paille 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, we press them and move the juice to oak barrels for fermentation. The juice ferments until it reaches an alcohol level where the sweetness of the juice is balanced by the acids and mineral characteristics of the wine itself.

The 2003 Vin de Paille is a blend of three white Rhone grapes: Viognier, Marsanne, and Grenache Blanc. We also made a 100% Roussanne Vin de Paille “Quintessence” that we aged in barrel for some additional time and released in mid-2005, as well as a recioto-style, 100% Mourvèdre Vin de Paille “Sacrérouge”.

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: Grenache Blanc between September 16th and October 22nd, Viognier between September 18th and October 6th, and the Marsanne between September 18th and October 8th.

The wine, after pressing, was aged in a new French oak barrel for 9 months before being bottled in June of 2004. It was released in December 2004, after six more months in bottle.

The 2003 Vin de Paille has a beautiful nose of apricots and honey, with moderate sweetness and flavors of caramel, peach and nectarine balanced by refreshing acidity. Its finish turns clean and mineral, with lingering flavors of apricot.

Reviews

[...more recent Tablas Creek press]

Food Pairings

  • Berry Tarts
  • Dessert Souffles
  • Baked Apples or Pears
  • Blue Cheese
Vin de Paille

Not Available for Purchase

$65.00

Blend

  • 50% Viognier
  • 25% Marsanne
  • 25% Grenache Blanc

Technical Notes

  • Sugar at Pressing: 314 g/l
  • Residual Sugar: 160 g/l
  • 12.7% Alcohol by Volume
  • 50 375ml Cases Produced

Downloads

Events

Harvest Wine Weekend

October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton with a four-course, five-wine dinner. For reservations, call us at 805.237.1231 x230 or email events@tablascreek.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »


Tablas Creek News

New Release: 2014 Terret Noir

We are excited for our inaugural release of our newest grape, of which the half-acre we planted is California's first. Details »

Jason Haas: 2015 Paso Robles Wine Industry Person of the Year

We were proud to learn that Tablas Creek Partner/GM Jason Haas was voted by his peers the 2015 Paso Robles Wine Industry Person of the Year.  His father, our founder Robert Haas, wrote this appreciation on our blog.

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 »

 


On the Tablas Blog

A Fabulous Dinner in the Woods of Vermont

July 28, 2016
By Barbara Haas
Being in the wine business means being in the business of giving pleasure. We want our wines to taste good and to improve the moments in which they are served. In order for us to do this, we frequently depend on the shared experience of good food. The way that wine and food speak to each other is critically important to the appreciation of both. Think of musical instruments either in tune or not.  Read More »