The 2013 Grenache is Tablas Creek’s seventh varietal bottling of the signature grape of the southern Rhone Valley. The wine shows the bright fruit and tangy acidity of the Grenache Noir grape, as well as the characteristic intensity of the 2013 vintage.
We use most of our Grenache in our Esprit de Tablas and Côtes de Tablas blends each year. However, we feel that this is a grape whose bright fruit, spice and acidity lends itself well to bottling as a single-varietal wine as well. Grenache seems to improve more dramatically with vine age than any other grape we grow, and although we didn't produce our first single-varietal Grenache bottling until 2006, we have made one most years since.
The grapes for our 2013 Grenache were grown on our 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. We harvested our Grenache between September 12th and October 7th.
The Grenache grapes were destemmed and then fermented using native yeasts in closed stainless steel and upright oak tanks. After two weeks, they were pressed and moved to neutral barrels to complete their fermentation. The Grenache lots were blended in May of 2014, aged for an additional year in a mix of stainless steel (to preserve freshness) and one 1200-gallon foudre (for depth), and bottled in April 2015.
The 2013 Grenache is a pretty garnet color, with an appealing nose of surprisingly dark fruit for the usually red-fruited Grenache: black raspberry, plum, black pepper, sweet spice and milk chocolate. The mouth shows redder than the nose and is nicely balanced between sweeter and more savory flavors, with wild strawberry, new leather, and a little welcome mintiness. Good acids and youthful Grenache tannins hold everything together, and it all smooths out and shows more red fruit and chocolate on the finish. Drink now or for the next fifteen years.
Oct 20th-22nd, 2017
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship wines from the 2015 vintage: 2015 Esprit de Tablas and 2015 Esprit de Tablas Blanc. We will also of course have open a range of small-production treats. If you’re interested in an in-depth exploration of the property, tours will run daily at 10:30am and 2:00pm (except Saturday *see below*) and reservations are recommended.
On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day, led by our Winemakers. Guests on these tours will sample wines in various stages of the winemaking process and learn about the 2017 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour), are free to all guests, and reservations are highly recommended. Also, we’ll have live music by the incredibly talented Noach Tangeras band playing Americana style folk tunes from noon to 3:00pm.
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 »
July 23, 2017
I returned on Wednesday from three weeks away to a significantly changed vineyard landscape. When I left, we were through flowering but many of the grape berries were still pea sized, bright green, and hard. It looked like early summer. Fast forward three weeks and the grapes are much more mature. While almost all the grapes are still green, many varieties are full-sized. The white grapes -- except for Roussanne -- don't look all that different than they will at harvest. And, when I got to the Syrah block, I found veraison. Read More »