2011 Patelin de Tablas

Production Notes

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.

Tasting Notes

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.

Vineyard Sources

  • 18% Syrah from the Javadi 2 Vineyard (El Pomar)
  • 14% Tablas-clone Syrah and Grenache from Starr Ranch (Adelaida Hills)
  • 11% Syrah from Estrella Farms (Estrella District)
  • 11% Syrah from Hammond-Crossland (Estrella District)
  • 10% Tablas-clone Grenache and Mourvedre from Paso Ridge (El Pomar)
  • 9% Grenache and Tablas-clone Mourvèdre from Briarwood Vineyard (Templeton Gap)
  • 8% Syrah and Grenache from La Vista Vineyard (Adelaida Hills)
  • 4% Grenache from Catherine's Vineyard (El Pomar)
  • 4% Mourvedre, Grenache and Counoise from the Tablas Creek certified organic estate vineyard
  • 3% Grenache from Paso de Record (Estrella District)
  • 2% Mourvedre from Beneso Vineyard (Estrella District)
  • 2% Mourvedre from Big Red Vineyard (Estrella District)
  • 1% Syrah from the biodynamically-farmed Chequera Vineyard (Templeton Gap)
  • 1% Grenache from Sosnove Vineyard (Estrella District)
  • 1% Grenache from Casa de Brio (El Pomar)
  • 1% Syrah from Davis Vineyard (Templeton Gap)

Reviews

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Recipe Suggestions

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Food Pairings

  • Grilled meats
  • Pastas with meat sauces
  • Roast pork loin
  • Beef stews
  • Beef or pork stir fries
Patelin de Tablas

Not Available for Purchase

$20.00

Blend

  • 52% Syrah
  • 29% Grenache
  • 18% Mourvedre
  • 1% Counoise

Technical Notes

  • 13.7% Alcohol by Volume
  • 8460 Cases Produced

Downloads

Events

Harvest Wine Weekend

October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton (SOLD OUT) with a four-course, four-wine dinner. To be added to the wait-list call us at 805.237.1231 x230 or email events@tablascreek.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »


Tablas Creek News

September Featured Wine: 2015 Patelin de Tablas Blanc

Each month we feature a wine showing particularly well and offer it at a 10% discount. September's wine is the juicy 2015 Patelin de Tablas BlancDetails »

Tablas Creek wins 2016 California Green Medal for Sustainability

The CA Sustainable Winegrowing Alliance awarded Tablas Creek one of four 2016 Green Medals for leadership in sustainability. Our practices »


On the Tablas Blog

Wine and Food for the People: Pork Ragu and Patelin de Tablas

September 23, 2016
By Suphada Rom
The bite of pork melted in my mouth like a pat of butter would over warm bread- a slow and even coating. The bits of vegetable melded into one with the thick and stewy tomato sauce. Chewing... not necessary with a dish as fall-apart tender as this. A scoop of weighty, creamy, cheese-laden polenta registered on my palate just long enough to be cleared away by the freshness of a large gulp of wine. Comfort food at its finest: ready to power you through the hibernation you are sure to embark on. Read More »