2011 Côtes de Tablas Blanc

Production Notes

The Tablas Creek Vineyard Côtes de Tablas Blanc is a blend of four estate-grown white Rhône varietals: Viognier, Grenache Blanc, Roussanne and Marsanne. The wine, like most wines of the Southern Rhône, is a blend of varietals, featuring the floral aromatics and stone fruit of Viognier, the crisp acids and rich mouthfeel of Grenache Blanc, and the structure and minerality of Marsanne and Roussanne.

The grapes for our Côtes de Tablas Blanc were grown on our 120-acre certified organic estate vineyard.

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 early-sprouting grapes like Viognier and Grenache Blanc.  Despite the low crop loads, ripening was slow due to a very cool summer, and harvest roughly three weeks later than normal, beginning in mid-September and not concluding until mid-November.  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. Our Viognier was harvested between October 4th and October 13th, Grenache Blanc between September 29th and October 20th, Marsanne between September 29th and October 17th, and Roussanne between September 22nd and November 8th.

All varietals for the Côtes de Tablas Blanc were whole cluster pressed, and fermented in stainless steel to emphasize their clean crisp flavors and preserve their aromatics. Only native yeasts were used. After fermentation, the wines were racked and blended, and bottled in June 2012. The wine underwent only a light cold stabilization before bottling.

Tasting Notes

The 2011 Côtes de Tablas Blanc features a serious nose, minty with stone fruits and honey lurking underneath. The mouth is broad and rich, peaches and cream, but dry, with a very long finish with a hint of tannin, cream, and rocks, nicely saline at the end.

Reviews

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Recipe Suggestions

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Food Pairings

  • Mussels Marinière
  • Green salads with avocado and citrus dressing
  • Scallops
  • Ceviche
  • Light fish (halibut, sole) with tropical salsa
$27.00

Blend

  • 27% Viognier
  • 26% Grenache Blanc
  • 25% Marsanne
  • 22% Roussanne

Technical Notes

  • 13.1% Alcohol by Volume
  • 1475 Cases Produced

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Paso Robles Rhone Rangers Experience 2/15

Join Tablas Creek and the 50 other members of the Paso Robles Chapter of the Rhone Rangers for the 2015 Paso Robles Rhone Rangers Experience, including a "Rhone Essentials" seminar moderated by Matt Kettmann, Contributing Editor for Wine Enthusiast Magazine, a Vintners' Lunch from Chef Maegen Loring, a Grand Tasting and a Silent Auction. Details & More Events »


Tablas Creek News

Give Tablas Creek for the Holidays


This holiday season, choose from 5 gift packages, all with shipping included in a gift box. We even have an epicurean pack including our organic estate olive oil that we can ship to all 50 states!  In order to arrive before Christmas, all wine orders must be received by Thursday, December 18th. Details & more gift ideas »

Antonio Galloni 8/14: 30 Wines 90+

We were thrilled to receive such good reviews from this notoriously tough grader, including 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

Assessing the Impacts of Last Week's Rain

December 14, 2014
We're in a peaceful interlude between two significant storms. The sun may be thin and wintery, but it's (mostly) out. The rain that fell on Thursday and Friday is soaking in...I took advantage of this break to get out into the vineyard and take some photos, and was struck by just how much greener it was even than early in the week.  Read More »