2012 Roussanne

Production Notes

The 2012 Tablas Creek Vineyard Roussanne is Tablas Creek’s twelfth varietal bottling of our most important white grape. The wine is exuberantly and elegantly in character of the Roussanne grape, with honey, honeysuckle, and pear aromatics, a rich, viscous mouthfeel with just a hint of oak, and a long, lingering finish.

We use most of our Roussanne in our Esprit Blanc each year. However, we often have some Roussanne lots in the cellar that are so powerfully characteristic of the varietal that we feel it would be a shame to lose them in a blend. In these cases, we reserve a small quantity of this Roussanne for a single-varietal bottling.

Our Roussanne 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 starting in early September and finishing in late October. The resulting wines showed lush, juicy fruit, balanced by good acids, and should provide enormous early appeal. Our Roussanne was harvested between September 7th and October 22nd.

The Roussanne grapes were whole cluster pressed, and fermented using native yeasts two-thirds in neutral 1200-gallon French oak foudres and one-third in 170-gallon French oak demi-muids. The lots were left on their lees for 6 months, and allowed to complete malolactic fermentation. After fermentation the lots were blended, and bottled in August 2013. The wine underwent only a light cold stabilization before bottling.

Tasting Notes

The 2012 Roussanne shows expressive aromas of grilled bread, pear, pine resin and white flowers.  The mouth is classic, structured roussanne, rich yet savory with flavors of butterscotch, thyme, white chocolate and just a touch of oak.  Still a baby at its release, this is a serious white to age (for up to a decade) and serve with substantial food like roast pork.

Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Rich shellfish (lobster and crab)
  • Sea Bass
  • Mildly spicy foods (curries, gumbo)
  • Stir-fries in garlic and olive oil
  • Salmon
Roussanne

Not Available for Purchase

$35.00

Blend

  • 100% Roussanne

Technical Notes

  • 13.8% Alcohol by Volume
  • 800 Cases Produced

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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 »