2010 Antithesis Chardonnay

Production Notes

The 2010 Tablas Creek Vineyard Antithesis Chardonnay is Tablas Creek’s eleventh bottling of this traditional Burgundian varietal. In the early 1990s, we imported all our Rhône varietal cuttings from France. At the same time, at the request of a Sonoma winery, we imported the highly regarded small-berry, low-vigor Chardonnay clone named “La Vineuse” and planted 1.5 acres to produce a small amount of bud wood for sale. In 2000, we got our first small crop of Chardonnay.

After tasting the grapes, we thought them so compelling that we made the Antithesis Chardonnay our first non-Rhône bottling, as well as our first single-varietal wine. We have continued to produce a small amount each year since.

Our Chardonnay grapes were grown on our 120-acre certified organic estate vineyard.

Chardonnay thrives in our chalky clay soils (much like those of Burgundy), and the cool nights in Paso Robles serve to balance the warm, sunny days. We chose a terraced north-east facing block above our grapevine nursery for the Chardonnay.

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. The long hangtime and cool temperatures combined to produce fruit with intense flavors at low alcohol levels. The Chardonnay was harvested in one day on September 29th -- the latest Chardonnay harvest ever at Tablas Creek.

The Chardonnay grapes were whole cluster pressed, and fermented using native yeasts in a mix of neutral oak and stainless steel barrels to preserve the wine’s varietal and mineral character. The wine went through full malolactic fermentation in barrel. It was bottled in July 2011.

Tasting Notes

The 2010 Antithesis shows a creamy, minerally nose, but there are sweeter aromas of creme patisseur and custard too. The mouth is lush but firmly dry, with supple texture and a generous mid-palate. The flavors are classic Chardonnay, edging slightly tropical with pineapple and toasted bread, then finishing with a briny mineral note.  Drink now and for the next five years.

Reviews

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Recipe Suggestions

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Food Pairings

  • Chicken in cream sauce
  • Light-fleshed fish
  • Baked scallops
  • Lobster with butter sauce
Antithesis Chardonnay

Not Available for Purchase

$35.00

Blend

  • 100% Chardonnay

Technical Notes

  • 13.5% Alcohol by Volume
  • 800 cases produced

Downloads

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 »