Founders’ Reserve is meticulously selected from the best lots in the winery in years without an Esprit de Beaucastel. It is a blend of four estate-grown Rhône varietals: Mourvèdre, Syrah, Grenache and Counoise. Like most wines of the Southern Rhône, it is a blend of varietals, featuring the meatiness of Mourvèdre, the spice and structure of Syrah, and the generous fruit of Grenache and Counoise.
The 2001 vintage began with a late-spring frost, reducing quantities of grapes by nearly 50%. The summer was warm and sunny, but cool nights preserved the aromatics of the Syrah, while the low yields (1.5–2.5 tons per acre) produced intense flavors and chewy tannins. The harvest began with the Syrah on August 28, followed with the Grenache and Counoise in mid-September, and finished with the last lot of Mourvèdre on October 3.
All varietals were fermented in stainless steel with the use of native yeasts: the Syrah in open-top fermenters, punched down manually, and the other varietals in closed fermenters with pump-over aeration. After pressing, the wines were racked, blended, aged for a year in 1200-gallon French oak foudres, and then bottled in June 2003. The wines underwent only a light filtration before bottling.
2001’s spring frost was hard on all the varieties, but particularly hard on the newly-sprouted Mourvedre. When we blended the wines, we blended a tentative Syrah-driven Esprit de Beaucastel and even held out a few top barrels with which to make a Panoplie, but in the end decided not to release an Esprit de Beaucastel that was not lead by its traditional Mourvedre. Most of the prospective Esprit was blended into the 2001 Côtes de Tablas, while a portion was blended with the Mourvedre-rich Panoplie lots to make our first Founders’ Reserve.
The 2001 Founders’ Reserve shows meaty aromas of white pepper and plum, followed by elegant flavors of roasted meats and licorice, firm tannins, and a long, juicy finish.
Since 2007, we have made our En Gobelet exclusively from dry-farmed, head-trained vineyard blocks. The results have been so compelling that we're planning to plant our entire new parcel -- all 55 acres -- in this style over the coming decade. Join us for this vertical tasting of every vintage of En Gobelet, from the 2007 to the newly-blended 2014. We'll also offer, before the tasting, an optional hike led by Viticulturist Levi Glenn through the rugged Scruffy Hill block from which we source most of the wine, and finish with a picnic lunch on our patio. $60 for wine club members and $75 for guests. Reservations are essential; we expect this to sell out. To reserve, email us at firstname.lastname@example.org or call us at 805.237.1231 ext 30. Details & More Events »
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 »
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 »
May 26, 2015
I was struck by a quote from Tegan Passalaqua, the winemaker at Turley, in a recent article on JancisRobinson.com. In an interview with Alder Yarrow, Tegan said "In a Mediterranean climate like we have, vertical shoot positioning and 3 by 6 vineyard spacing is basically farming hydroponically".
Hydroponic farming, with its overtones of bland supermarket tomatoes, seems an unlikely candidate to provide the intensity and ripeness that a winemaker would expect from California. But in its essence, that the farmer is providing everything that a plant needs to bear fruit, I don't think he's far off. It's worth taking a few moments to understand how grapevines came to be so widely irrigated in California. Read More »