2003 Vin de Paille Quintessence

Production Notes

The 2003 Tablas Creek Vineyard Vin de Paille Quintessence is Tablas Creek’s reserve 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.

In 2003, we dried all four of our white Rhône grapes (Roussanne, Viognier, Marsanne, and Grenache Blanc) on straw in our greenhouses. We then pressed the grapes and fermented the wines separately. By the middle of the winter, it was clear to us that the Roussanne was progressing in a distinctly different way than the other three grapes, with higher residual sugars, and almost tangible honey and caramel character, and a wonderfully rich texture in the mouth. We made the decision to blend the other three varietals and produce our 2003 Vin de Paille blend from that. We kept the Roussanne separate, gave it a little more time in barrel to evolve, and bottled it as Vin de Paille “Quintessence”. That same year, we also produced 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 Roussanne for the Vin de Paille was harvested in a single day on September 24th.

The wine, after pressing, was aged in a new French oak barrel for 10 months before being bottled in June of 2004. It was released in June of 2005, after an additional year in bottle.

The 2003 Vin de Paille “Quintessence” has a beautiful nose of maple syrup, caramel and ripe pears, with flavors of honey, spice and peach, good balancing acidity and an exceptionally long finish with honey, caramel and mineral notes.

Reviews

[...more recent Tablas Creek press]

Food Pairings

  • Crème Brulée
  • Dried Fruit
  • Tarte Tatin
  • Aged Blue Cheeses
Vin de Paille Quintessence

Not Available for Purchase

$85.00

Blend

  • 100% Roussanne

Technical Notes

  • Sugar at Pressing: 386 g/l
  • Residual Sugar: 233 g/l
  • 9.1% Alcohol by Volume
  • 50 375ml Cases Produced

Downloads

Events

Paso Robles Harvest Wine Weekend

Join us in the tasting room all weekend for a first look at our flagship wines: 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc.
Friday night: Enjoy a four-course, four-wine dinner at  McPhee's Grill in Templeton. Seats at the dinner are $105/per person (inclusive of tax and gratuity) and reservations are essential. Details »
Saturday: join us in the cellar at Tablas Creek for a series of interactive demonstrations. Demonstrations will be ongoing from 10am - 3pm and are free to all guests. Details »


Tablas Creek News

MA Shipping Permit Received!

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 »

Antonio Galloni 8/14: 30 Wines 90+

In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »


On the Tablas Blog

Veraison 2015 Suggests an Early September Start to Harvest

July 23, 2015
Although we've been distracted by the more unusual occurrence of last weekend's summer rainstorm, this week also has provided the annual milestone of veraison. Veraison marks the point where the grapes stop accumulating mass and start accumulating sugar (and, more noticeably, change color from green to red). It is one of the landmarks of the season, not least because it marks a point roughly six-weeks before the onset of harvest.  Read More »