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

Paso Robles Harvest Wine Weekend

Join us in the tasting room all weekend for a first look at our flagship wines: 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc.
Friday night: Enjoy a four-course, four-wine dinner at  McPhee's Grill in Templeton. Seats at the dinner are $105/per person (inclusive of tax and gratuity) and reservations are essential. Details »
Saturday: join us in the cellar at Tablas Creek for a series of interactive demonstrations. Demonstrations will be ongoing from 10am - 3pm and are free to all guests. Details »


Tablas Creek News

MA Shipping Permit Received!

We are thrilled to announce that we've received our shipping permit from the great state of Massachusetts. Residents of the Bay State can now order wine or become VINsider Wine Club members.  More shipping news »

Antonio Galloni 8/14: 30 Wines 90+

In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »


On the Tablas Blog

Veraison 2015 Suggests an Early September Start to Harvest

July 23, 2015
Although we've been distracted by the more unusual occurrence of last weekend's summer rainstorm, this week also has provided the annual milestone of veraison. Veraison marks the point where the grapes stop accumulating mass and start accumulating sugar (and, more noticeably, change color from green to red). It is one of the landmarks of the season, not least because it marks a point roughly six-weeks before the onset of harvest.  Read More »