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

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

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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Events

En Primeur Tasting and Futures Offering

On December 6th, all VINsiders are invited to join Tablas Creek's owners and winemakers for our 10th annual En Primeur Tasting and Futures Offering. Taste the 2013 Esprit de Tablas and 2013 Panoplie, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. The $30 cost to attend the event is refundable on any en primeur purchase. Register for one of two sessions (10:30am or 1:30pm)  More information »


Tablas Creek News

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 »

Montana opens to direct shipping

We have received our direct shipping license for the great state of Montana. Residents are now eligible to order wine or sign up for one of our wine clubs. Up next? Massachusetts, where shipping licenses will be issued starting January 1st! More direct shipping news »


On the Tablas Blog

Autumn Vineyard Photo Essay

October 27, 2014
The grapes are all off the vines. The days are shorter, with a lower sun angle....on Saturday, we actually got a few sprinkles. Next weekend we're forecast to see measurable precipitation. It's all hopeful for a vineyard (and a region) struggling under three years of drought. Read More »