2013 Patelin de Tablas Blanc

Production Notes

The Tablas Creek Vineyard Patelin de Tablas Blanc is a blend of four white Rhône varietals: Grenache Blanc, Viognier, Roussanne, and Marsanne. The wine incorporates fruit from eleven top Rhone vineyards in Paso Robles, each vineyard selected for its quality. Like many white wines from the Southern Rhône, it is based on the crisp acids and rich mouthfeel of Grenache Blanc, with Viognier added for floral, tropical aromatics, and small additions of Roussanne and Marsanne for structure.

The 2013 vintage was our earliest harvest on record, accelerated by the low yields from our second consecutive drought year and a consistently warm summer without the heat spikes or cold stretches that can delay ripening. The net result was a blockbuster vintage, with excellent concentration, refined tannins and good freshness: a vintage that should be impressive and approachable young, but with the stuffing to age.

All varietals for the Patelin de Tablas Blanc were whole cluster pressed, and fermented in stainless steel to emphasize the clean crisp flavors and preserve the aromatics. Only native yeasts were used. After fermentation, the wines were racked and blended, and bottled in April 2014.

Vineyard Sources

  • 18% Tablas-clone Viognier from Paso Ridge Vineyard in the limestone-rich El Pomar region of Templeton
  • 17%  Viognier from Derby Vineyard
  • 15% Grenache Blanc from Paso Ono Vineyard in El Pomar
  • 12% Grenache Blanc from Coyote Moon Vineyard
  • 10% Marsanne and Roussanne from Cass Vineyard in El Pomar
  • 8% Grenache Blanc from Gravity Hills Vineyard
  • 8% Roussanne and Marsanne from the Tablas Creek cerified organic estate vineyard
  • 6% Tablas-clone Grenache Blanc from Dawson’s Creek Vineyard in El Pomar
  • 4% Grenache Blanc from Briarwood Vineyard
  • 1% Tablas-clone Grenache Blanc from Catherine’s Vineyard in El Pomar
  • 1% Viognier from the biodynamically-farmed Chequera Vineyard in the cool Templeton Gap

Tasting Notes

The 2013 Patelin de Tablas Blanc shows fruity, floral aromas of honeysuckle, apricot and candied grapefruit, with a spicy mineral note emerging with air.  In the mouth it's mouth-filling with peach and lemon zest flavors and a creamy texture, but kept fresh by vibrant acids.  The finish is long, rich and clean, with lingering flavors of peach and mineral.  Drink now and for the next 2-3 years.


[...more recent Tablas Creek press]

Recipe Suggestions

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Food Pairings

  • Seafood cooked with garlic and white wine
  • Green salads with avocado and citrus dressing
  • Lemon chicken
  • Scallops
  • Light-fleshed fish with tropical salsa
Patelin de Tablas Blanc

Not Available for Purchase



  • 54% Grenache Blanc
  • 25% Viognier
  • 13% Roussanne
  • 8% Marsanne

Technical Notes

  • 13.2% Alcohol by Volume
  • 3200 Cases Produced



Paso Robles Harvest Wine Weekend

Join us for Paso Robles' annual harvest celebration the weekend of October 16th-18th
All weekend: Visit our tasting room for a first look at our newest Esprit de Tablas wines from the 2013 vintage.
Friday night: Enjoy a four-course, four-wine dinner at McPhee's Grill in Templeton. $105/per person; reservations are essential. Details »
Saturday: Our winemakers will be leading interactive harvest cellar tours 10:30, 12:00, 2:00, 3:30 (20 guest limit). Free to all; no reservations needed. Details »

Tablas Creek News

Tablas Creek in The New York Times and Washington Post in August

We are pleased to have been included in recent articles in The New York Times (on creative responses to California's drought) and the Washington Post (on our 11 new AVA's) and to see the attention for Paso Robles. More recent press »

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 »

On the Tablas Blog

Harvesting under the stars

October 2, 2015
By: Lauren Phelps
I arrived at the vineyard today at 4:00 AM in the crisp morning air to photograph the "night harvest" of one of our last blocks of Mourvedre. Our crew used only head-lamps and the lights from the tractors to harvest which was challenging to photograph and made for some very interesting and rewarding shots.  Read More »