Wine Spectator: 91 points; "wonderful ... at a can't-miss price"; Wine Advocate: "one of the finest values in California wine"
We were thrilled to see the praise for the Patelin de Tablas from two respected reviewers recently. The Wine Spectator gave the wine 91 points and the comments "a wonderful mix of Syrah, Grenache, Mourvèdre and Counoise from Paso Robles at a can’t-miss price" [read full review] and Antonio Galloni, in the August 2011 Wine Advocate, called it "a plump, mouthfilling red loaded with fruit and sheer character" and "one of the finest values in California wine". [more recent press]
The Tablas Creek Vineyard Patelin de Tablas is a blend of four red Rhône varietals: Syrah, Grenache, Mourvèdre and Counoise. The wine incorporates fruit from seven top Rhône vineyards in Paso Robles, each vineyard selected for its quality. Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of Mourvèdre and a small addition of Counoise for complexity.
Grapes for the Patelin de Tablas are sourced from two limestone-rich regions in Paso Robles: the warm Adelaida Hills and the cool Templeton Gap:
The 2010 vintage saw healthy rainfall after three years of drought. The ample early-season groundwater and a lack of spring frosts produced a good fruit set. A very cool summer delayed ripening by roughly three weeks, with harvest not beginning until mid-September and still less than half complete in mid-October. Warm, sunny weather between mid-October and mid-November allowed the later-ripening varieties to reach full maturity. The long hangtime and cool temperatures combined to produce fruit with intense flavors and dark color at low alcohol levels.
Patelin de Tablas grapes were harvested from La Vista Vineyard on September 24th, from Briarwood on September 29th and November 19th, from Vina del Sol on October 1st, Edward Sellers Vineyard on October 20th, from Chequera Vineyard on October 20th and 21st and from Glenrose Vineyard on November 18th. The various lots from Tablas Creek were harvested between September 28th and November 18th.
All varietals for the Patelin de Tablas were destemmed and fermented in either open-top or closed stainless steel fermenters with only native yeasts. After fermentation, the wines were racked and blended, aged in a mix of stainless steel and 1200-gallon foudres, and bottled in June 2011.
The 2010 Patelin de Tablas marries the spice, mineral and structure of Syrah with the generous fruit of Grenache, the backbone of Mourvedre and the brightness of Counoise. Drink it now or over the next decade.
July 2nd - 9th, 2017
We’re excited to be returning to the Mediterranean in the summer of 2017 to host a Rhone River cruise aboard the wonderful Uniworld ship S.S. Catherine. Partner Jason Haas, with his wife Meghan, and Executive Winemaker Neil Collins, with his wife Marci, will host this 8-day cruise from Avignon to Lyon. For all the details, and to book, visit our travel partners' Web site at foodandwinetrails.com/tablascreek2017 or call Food & Wine Trails at (800) 367-5348. We hope that you will join us!
In Antonio Galloni's Vinous (Sept. 2016) 28 Tablas wines topped 90 points, including 2014 Esprit Blanc (93), 2013 Panoplie (95), 2014 Patelin de Tablas (91) and 2014 En Gobelet (93). Read the review » More press »
Each month we feature one item that we think is showing particularly well at a 10% discount. February's feature is our 2014 Full Circle Pinot Noir. Details »
February 20, 2017
As many of you know, we have been building up our flock this year. The animals help build up our soil, spreading manure thoroughly and evenly, reducing or eliminating our need to bring in outside fertilizer. They help keep weeds down and reduce the number of tractor passes we need come spring. And they attract different microbes and insects into soil that is vibrantly alive in a way that just doesn't happen in a monoculture. The past few years, we've had around 80 sheep, along with a few alpacas, two donkeys, and a llama. Now, thanks to a fertile winter season, we're up to 165 sheep, plus the other members of the menagerie. The flock can at times be seen from the tasting room, but is more often working quietly, out of view: Read More »