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 several of the 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 four regions in Paso Robles. Three are limestone-rich: the warmer, higher-elevation Adelaida Hills near Tablas Creek, the cool, coastal-influenced Templeton Gap to our south, and the moderate, hilly El Pomar to our south-east. These regions provide structured, mineral-laced fruit and excellent acidity. We also source fruit from the warmer heartland of the Paso Robles AVA: the Estrella District, whose mixed sandy loam soils produce juicy, darkly-fruited Syrah.
The 2011 vintage was our second consecutive winter with healthy rainfall, but yields were dramatically reduced by two nights of frost on April 8th and 9th, impacting particularly the early-sprouting grapes like Grenache Noir and Syrah. Despite the low crop loads, ripening was slow due to a very cool summer, and harvest roughly three weeks later than normal. Warm, sunny weather during harvest allowed the later-ripening varieties to reach full maturity. The long hangtime and low yields combined to produce fruit with notable richness balanced by higher than usual acidity, all at low alcohol levels.
Because the April frosts decimated many of the vineyards from which we received grapes in 2010 and reduced crops throughout Paso Robles, we were forced to seek out additional sources of fruit for Patelin de Tablas. We were thrilled with what we were able to find. Harvest began with our first lots of Syrah from Estrella Farms on September 16th and continued through October. It concluded with our last lots of Mourvedre and Grenache from Paso Ridge, Beneso, Catherine's and Big Red on November 9th. The various lots from Tablas Creek were harvested between September 20th and November 10th.
All varietals for the Patelin de Tablas were destemmed and fermented in open-top and closed stainless steel fermenters as well as 1500-gallon oak upright casks. Only native yeasts were used. After fermentation, the wines were racked and blended, aged in a mix of stainless steel and 1200-gallon oak foudres, and bottled in May 2012.
The 2011 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.
December 3rd, 2016
Wine Club members are invited to join Tablas Creek's winemakers for our annual barrel tasting and sale en primeur of Tablas Creek's remarkable red wines from the outstanding 2015 vintage. Offering wine en primeur is a time-honored French tradition most often associated with first-growth Bordeaux estates.
Join Tablas Creek's winemakers at one of two sessions (10:30am or 1:30pm) to taste the 2015 Esprit de Tablas, 2015 Esprit de Tablas Blanc, and 2015 Panoplie from barrel, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. To make a reservation, please call us at 805.237.1231 x230 or email firstname.lastname@example.org.
Whether or not they attend the tasting, members may order futures at an additional 5% off of the member club discount, typically 25%-30% off eventual release price. Members should look forward to receiving an invitation to the futures tasting and en primeur offering in the mail in early November. Details & more events »
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 a wine showing particularly well and offer it at a 10% discount. October's wine is the rich 2014 Patelin de Tablas. Details »
October 14, 2016
By Suphada Rom
Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating off the large tanks and walls. The complex dance of forklifts moving grapes in, must out, and bins to be cleaned. The intense focus of the cellar team, going about their individual tasks. It's one moment in time, but critical to everything we do the rest of the year. Read More »