2012 Petit Manseng (500 ML)

Production Notes

The 2012 Tablas Creek Vineyard Petit Manseng is Tablas Creek’s third bottling of this traditional grape from southwest France.  Petit Manseng is best known from appellation of Jurancon, where it has made admired but not widely disseminated sweet wines for centuries.  Petit Manseng achieves sufficient concentration and sugar content to make naturally sweet wines without botrytis.  This character was so valued that Petit Manseng is noted as the only wine used to baptize a king of France: Henry IV, the founder of the Bourbon dynasty, in his native Navarre.

We imported Petit Manseng in 2003 in the hopes of making a naturally sweet wine. The vines were released to us in 2006, and our first small vineyard block was planted in 2007.  In 2012 we harvested enough fruit for a single barrel of wine.  Our Petit Manseng grapes were grown on our 120-acre certified organic estate vineyard.

The 2012 vintage was a classic Paso Robles vintage, warm and sunny, but with above-average yields thanks to average winter rainfall and the frost-reduced 2011 crop. Despite the warm summer, ripening was slowed due to the healthy crop levels, and harvest at a normal time under ideal conditions, starting in early September and finishing in late October.

Our Petit Manseng was harvested on October 1st at 30.2° Brix and a pH of 3.28. We fermented it in a single barrel, and stopped its fermentation when it had about 42 grams/liter of sugar left and sat at an alcohol of 13.5%.  The high acidity makes it taste much drier than the sugar reading would suggest.  The wine was aged on its lees in barrel and bottled in November, 2013.

Tasting Notes

The 2012 Petit Manseng is rich but tangy, tropical yet clean.  It has aromas and flavors of pineapple, ginger, mango, honey and preserved lemon, as well as white flowers and spice.  It is lightly sweet but shows excellent freshness, and finishes clean and dry with a lingering flavor of lemon zest. We expect it to age gracefully.

Food Pairings

  • Foie gras
  • Salty cheeses
  • Fruit desserts
  • Spicy Thai and Indian curries
Petit Manseng

Not Available for Purchase



  • 100% Petit Manseng

Technical Notes

  • 13.5% Alcohol by Volume
  • 35 500ml Cases Produced



2015 Barrel Tasting and En Primeur Offering

December 3rd, 2016
Wine Club members are invited to join Tablas Creek's winemakers for our annual barrel tasting and sale en primeur of Tablas Creek's remarkable red wines from the outstanding 2015 vintage. Offering wine en primeur is a time-honored French tradition most often associated with first-growth Bordeaux estates.

Join Tablas Creek's winemakers at one of two sessions (10:30am or 1:30pm) to taste the 2015 Esprit de Tablas, 2015 Esprit de Tablas Blanc, and 2015 Panoplie from barrel, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. To make a reservation, please call us at 805.237.1231 x230 or email vinsider@tablascreek.com.

Whether or not they attend the tasting, members may order futures at an additional 5% off of the member club discount, typically 25%-30% off eventual release price. Members should look forward to receiving an invitation to the futures tasting and en primeur offering in the mail in early November.  Details & more events »

Tablas Creek 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 »

October Featured Wine: 2014 Patelin de Tablas

Each month we feature a wine showing particularly well and offer it at a 10% discount. October's wine is the rich 2014 Patelin de TablasDetails »

On the Tablas Blog

Grapes Two Ways: Oven Roasted Chicken with Grapes and Shallots, Paired with Grenache Blancs

October 14, 2016
By Suphada Rom
Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating off the large tanks and walls. The complex dance of forklifts moving grapes in, must out, and bins to be cleaned. The intense focus of the cellar team, going about their individual tasks. It's one moment in time, but critical to everything we do the rest of the year. Read More »