2010 Pinot Noir

Production Notes

The Tablas Creek Vineyard Pinot Noir 2010 is Tablas Creek's fourth varietal bottling of this renowned grape, famous for the wines it makes in Burgundy and many regions around the New World. 

After importing our Châteauneuf du Pape clones, we brought in selections of a few other high quality (non-Rhone) clones as part of an effort to expand our nursery business, including Pinot Noir.  Although we eventually decided that our nursery should remain focused solely on the Rhone grape varieties we grow, we planted two rows of Pinot Noir in a cool, east-facing section of our 120-acre certified organic estate vineyard.  In addition to harvesting a small production each year, we also used these rows to produce the vine material for the small vineyard around founder Robert Haas's house in Templeton.

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 and dark color at low alcohol levels. Our tiny block of Pinot Noir was harvested on September 28th.

The grapes were fermented in a one-ton microfermenter using native yeasts. After pressing, the wine was moved into three one-year-old Marcel Cadet 60-gallon barrels, for a hint of oak.  The wines stayed on their lees, stirred occasionally, for a year and a half before they were blended and bottled in May 2012.

Tasting Notes

The 2010 Pinot Noir shows ripe, round, spicy Pinot fruit on the nose, showing potpourri, roses, juniper and cherry.  The mouth is rich but somehow gentle, strawberry candy and root beer, but not sweet.  Good tannins provide a welcome touch of firmness and a nice clean finish.  Drink now or over the next decade.

Recipe Suggestions

[...more recipes]

Food Pairings

  • Roast pork loin
  • Veal
  • Roasted Chicken
  • Spicy sausages
Pinot Noir

Not Available for Purchase

$40.00

Blend

  • 100% Pinot Noir

Technical Notes

  • 14.5% Alcohol by Volume
  • 72 Cases Produced

Downloads

Events

Cruise the Rhone with Tablas Creek

July 2nd - 9th, 2017
We’re excited to be returning to the Mediterranean in the summer of 2017 to host a Rhone River cruise aboard the wonderful Uniworld ship S.S. Catherine. Partner Jason Haas, with his wife Meghan, and Executive Winemaker Neil Collins, with his wife Marci, will host this 8-day cruise from Avignon to Lyon. For all the details, and to book, visit our travel partners' Web site at foodandwinetrails.com/tablascreek2017 or call Food & Wine Trails at (800) 367-5348. We hope that you will join us!


Tablas Creek News

We can now ship to AZ!

We are excited that we have received our shipping permit for the great state of Arizona. Arizonans can now order wine or join our wine clubMore shipping news »

Vinous: 28 Wines 90+ Points

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 »

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 »

February Feature: 2014 Full Circle Pinot Noir

Each month we feature one item that we think is showing particularly well at a 10% discount. February's feature is our 2014 Full Circle Pinot Noir. Details »


On the Tablas Blog

Tablas Creek Lambs and Tablas Creek Lamb

February 20, 2017
As many of you know, we have been building up our flock this year. The animals help build up our soil, spreading manure thoroughly and evenly, reducing or eliminating our need to bring in outside fertilizer. They help keep weeds down and reduce the number of tractor passes we need come spring. And they attract different microbes and insects into soil that is vibrantly alive in a way that just doesn't happen in a monoculture. The past few years, we've had around 80 sheep, along with a few alpacas, two donkeys, and a llama. Now, thanks to a fertile winter season, we're up to 165 sheep, plus the other members of the menagerie. The flock can at times be seen from the tasting room, but is more often working quietly, out of view: Read More »