2013 Picpoul Blanc

Production Notes

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.

Tasting Notes

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.

Vintage Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Fried Calamari
  • Thai dishes with lemongrass & ginger
  • Dover sole
  • Ceviche
Picpoul Blanc

Not Available for Purchase

$27.00

Blend

  • 100 Picpoul Blanc

Technical Notes

  • 13.1% Alcohol by Volume
  • 115 Cases Produced

Downloads

Events

2016 Paso Robles Rhone Rangers Experience Sunday, February 14th

Tablas Creek will join the 50 members of the Paso Robles Chapter of the Rhone Rangers for the 2016 Paso Robles Rhone Rangers Experience. This fun-filled and information-rich day will include a "Rhone Essentials" seminar moderated by Esther Mobley, Wine, Beer & Spirits Writer for the San Francisco Chronicle, a Vintners' Lunch, and the Grand Tasting and Silent Auction.  For more information or to purchase tickets, click here.


Tablas Creek News

Wine Advocate: 15 Wines 90+ Points

In Robert Parker's Wine Advocate (Issue 220) 15 Tablas wines topped 90 points, including 2014 Esprit de Tablas (93-96), 2013 Panoplie (94-96), and 2014 Panoplie (95-97). Read the review » More press »

2013 Esprit de Tablas Released!

Our flagship wines from the stellar 2013 vintage, the 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc, have been released. Our wines »

Anticipating El Niño (L.A. Times)

Tablas Creek's preparations for El Niño were featured in an L.A. Times front-page article Friday, November 27th. Read the article » More recent press »


On the Tablas Blog

A Valentine's Day truffle recipe... and a wine to drink them away

February 5, 2016
By: Suphada Rom
Prior to working at Tablas Creek, I spent three years working at a small French bistro that was adjacent to a chocolate shop, which was also conveniently co-owned by the owners of the restaurant (pommes frites…check! chocolates…check!). I was in heaven learning not only about our menu, but about the chocolates we produced. As I reflect on my time there, I realized wine and chocolate have really similar foundations. Read More »