The 2013 Tablas Creek Vineyard Picpoul Blanc (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s seventh bottling of this traditional Southern Rhône varietal, used in Châteauneuf du Pape as a blending component, and best known from the crisp light green wines of the Pinet Region in the Languedoc. Derived from the French "piquer" (to sting), in France the grape is known for its bright acidity, its minerality, and a clean lemony flavor. We have found that in California, it maintains its bright acidity, but also develops an appealing tropical lushness.
Picpoul Blanc was the first supplementary varietal we brought into the country after the initial eight varietals. It went into quarantine in 1996, and was released in 1998. The first vines went into the ground in 2000. We have been so pleased with the varietal that in the winter of 2005-2006 we tripled our planted acreage (from 1 to 3 acres).
Our Picpoul grapes were grown on our 120-acre certified organic estate vineyard.
The 2013 vintage was a classic California vintage, warm and sunny, with added intensity from the low yields produced by our second consecutive drought year. The summer was consistently warm, without the heat spikes or cold stretches that can delay ripening, and resulted in an early harvest under near-perfect conditions. The net result was a blockbuster vintage, with excellent concentration and good freshness, that should offer both early appeal and the capacity to age. Our Picpoul was harvested nearly a month earlier than normal, between September 5th and 16th.
The Picpoul grapes were whole cluster pressed, and fermented using native yeasts in a mix of stainless steel and small, mostly neutral, barrels to achieve a balance of freshness and richness. It completed malolactic fermentation in barrel, and was blended in April 2014 and bottled in May 2014.
The 2013 Picpoul Blanc shows exotic aromas of preserved lemon, sage, cedar, toasted coconut and mint. The mouth shows a similar balance between savory and fruitier notes, with flavors of lemon peel, watermelon rind, mineral, honeydew and plantain, and more citurs -- both leaf and flower -- lingering on the long finish.
Hundreds of you have joined us for one of our annual blending seminars over the years. If you haven’t yet, let this be the year. Partner Jason Haas and winemaker Neil Collins will lead a barrel tasting of the individual varietals (both reds and whites), and will discuss how we turn roughly one hundred components into the blends and varieties we make each year. Then, you will be set loose with graduated cylinders to produce your own blends. Details & More Events »
From now through the end of April, we will ship any wine order, of any quantiy, to anywhere we ship, for just $10. Cheers! Details & more news »
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 »
By Darren Delmore
April 25, 2015
In June 2007 I bought a Tablas Creek Roussanne vine from the tasting room and planted it in my mom’s backyard in Pismo Beach. Her house is in a gated community a block from the chilly Pacific Ocean (Bakersfield Beach AVA?). Because I was a vagabond cellar hand at the time... Read More »