2010 Roussanne

Production Notes

The 2010 Tablas Creek Vineyard Roussanne is Tablas Creek’s varietal bottling of our most important white grape. The wine is exuberantly and elegantly in character of the Roussanne grape, with honey, honeysuckle, and pear aromatics, a rich, viscous mouthfeel with just a hint of oak, and a long, lingering finish.

We use most of our Roussanne in our Esprit de Beaucastel Blanc each year. However, we often have some Roussanne lots in the cellar that are so powerfully characteristic of the varietal that we feel it would be a shame to lose them in a blend. In these cases, we reserve a small quantity of this Roussanne for a single-varietal bottling.

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

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. Roussanne lots were harvested between October 12th and 27th.

The Roussanne grapes were whole cluster pressed, and fermented using native yeasts two-thirds in neutral 1200-gallon French oak foudres and one-third in 170-gallon French oak demi-muids. The lots were left on their lees for 6 months, and allowed to complete malolactic fermentation. After fermentation the lots were blended, and bottled in August 2011. The wine underwent only a light cold stabilization before bottling.

Tasting Notes

The 2010 Roussanne has an expressive nose of beeswax, crushed rock, white tea, and jasmine, with spiciness emerging with air. The mouth is rich yet quite structured, with flavors of honey, stone fruit, mineral and roses. The finish is bright and spicy, very clean, with pear and chamomile notes.

Reviews

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Recipe Suggestions

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Food Pairings

  • Rich shellfish (lobster and crab)
  • Sea Bass
  • Mildly spicy foods (curries, gumbo)
  • Stir-fries in garlic and olive oil
  • Salmon
Roussanne

Not Available for Purchase

$30.00

Blend

  • 100% Roussanne

Technical Notes

  • 14.1% alcohol by volume; 490 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 »