2006 Vin de Paille Quintessence (375 ml)

Production Notes

The 2006 Tablas Creek Vineyard Vin de Paille “Quintessence” is Tablas Creek’s reserve bottling of this traditional Mediterranean technique for producing dessert wines. Ripe grape bunches are carefully laid down on straw-covered benches in our greenhouses, and allowed to dehydrate in the sun. When the grapes reach the desired concentration, we press them and move the juice to oak barrels for fermentation. The juice ferments until it reaches an alcohol level where the sweetness of the juice is balanced by the acids and mineral characteristics of the wine itself.

The grapes for our Vin de Paille were grown on our 120-acre certified organic estate vineyard.

In 2006, we dried all four of our white Rhone grapes (Roussanne, Viognier, Marsanne, and Grenache Blanc) on straw in our greenhouses. We then pressed the grapes and fermented the wines separately. By the middle of the winter, it was clear to us that one barrel of the Roussanne was distinctly different than the rest, with tremendous richness and (we suspected) great longevity. When we blended our 2006 Vin de Paille blend, we held out this barrel to give it another year in our cellar to evolve, and bottled it as Vin de Paille “Quintessence”.

The 2006 vintage was a study of contrasts, with a cold, wet start, a very hot early summer, a cool late summer and a warm, beautiful fall. Ample rainfall in late winter gave the grapevines ample groundwater, and produced relatively generous crop sizes. The relatively cool late-season temperatures resulted in a delayed but unhurried harvest, wines with lower than normal alcohols, strong varietal character, and good acids. We harvested the Roussanne for our Vin de Paille in one day on October 11th.

The wine, after pressing, was aged in a new French oak barrel for 22 months before being bottled in June of 2008. It was released in February of 2009, after an additional eight months in bottle.

Tasting Notes

The 2006 Vin de Paille “Quintessence” has a beautiful nose of maple syrup, caramel and ripe apricots, with remarkably concentrated flavors of honey, spice and pear, good balancing acidity and an exceptionally long finish. We expect it to drink well for decades.

Reviews

[...more recent Tablas Creek press]

Food Pairings

  • Crème Brulée
  • Dried Fruit
  • Tarte Tatin
  • Aged Blue Cheeses
Vin de Paille Quintessence

Not Available for Purchase

$85.00

Blend

  • 100% Roussanne

Technical Notes

  • Sugar at Pressing: 420 g/l
  • Residual Sugar: 280 g/l
  • 8.6% Alcohol by Volume
  • 50 375ml Cases Produced

Downloads

Events

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: Join us in the cellar at Tablas Creek for a series of interactive demonstrations. Demonstrations will be ongoing from 10am - 3pm and are free to all guests. 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

The 11th annual Tablas Creek Vineyard pig roast dinner

August 26, 2015
By: Lauren Phelps
We hosted our 11th annual Pig Roast dinner on Saturday evening, August 15th and wanted to share some of the images and a bit of information about this event. Over 120 guests joined us for a family-style meal on our terraced patio with wines paired from our cellar. Read More »