2010 Vin de Paille Quintessence (375 ML)

Production Notes

The 2010 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.

The grapes for our Vin de Paille were grown on our 120-acre certified organic estate vineyard.

In 2010, we dried Roussanne on straw in our greenhouses. We then pressed the grapes and fermented the wine in three barrels.  Two of these barrels were high enough quality that we aged them an extra six months in our cellar and bottled it as Vin de Paille “Quintessence”.

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 at low alcohol levels.

We harvested the Roussanne for our Vin de Paille in one day on October 29th.  It spent roughly a month on straw in our greenhouses, and was brought into the cellar for pressing on November 30th. The wine, after pressing, was aged in two new French oak barrels for 14 months before being bottled in January of 2012.

Tasting Notes

The 2010 Vin de Paille “Quintessence” has a beautiful nose of maple syrup, caramel and ripe apricots, with remarkably concentrated flavors of honey, spice and pear, good balancing acidity and an exceptionally long finish. We expect it to drink well for decades.

Reviews

[...more recent Tablas Creek press]

Food Pairings

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

Sold Out

$85.00

Blend

  • 100% Roussanne

Technical Notes

  • Sugar at Pressing: 378 g/L
  • Residual Sugar: 199 g/L
  • 11.5% Alcohol by Volume
  • 100 Cases Produced

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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

Tasting the Wines in the Spring 2016 VINsider Club Shipments

February 12, 2016
Each spring and fall, we send out a selection of six wines to the members of our VINsider Wine Club. In many cases, these are wines that only go out to our club. In others, the club gets a first look at a wine that may see a later national release. About 6 weeks before the club shipments will be sent out, we open them all to write the tasting and production notes that will be included in the club shipments... Over recent years, I've given followers of the blog a first look at these notes. Read More »