2014 Cabernet Sauvignon

Production Notes

The Tablas Creek Vineyard Cabernet Sauvignon 2014 is Tablas Creek's third varietal bottling of this renowned grape, famous for the wines in makes in Bordeaux and many regions around the New World. 

After importing our Châteauneuf du Pape clones, we brought in selections of a few other high quality (non-Rhone) clones as part of an effort to expand our nursery business.  Although we eventually decided that our nursery should remain focused solely on the Rhone grape varieties we grow, we had already planted a few small increase blocks of these other grapes. The Cabernet Sauvignon we've harvested has in past years been co-fermented with our Tannat (a traditional partner in the Basque country where it is from) but in 2014 we were so taken with our Cabernet that we kept separate the two barrels we had and bottled 60 cases.

Our Cabernet Sauvignon grapes are grown on our certified organic estate vineyard.

The 2014 vintage was our third consecutive drought year and saw our earliest-ever beginning to the growing season.  The summer was warm but without serious heat spikes, and our coolest August in a decade slowed ripening at a critical period. When it warmed back up in September, the fruit tumbled in, and we finished in mid-October, about two weeks earlier than normal.  The result was a vintage with excellent concentration balanced by good freshness, which should be vibrant and powerful young, but with the balance to age. The Cabernet Sauvignon was harvested on Sepbember 26th.

The grapes were fermented in a one-ton microfermenter using native yeasts. After pressing, the wine was moved into two 60-gallon barrels: one new American oak barrel and one three-year-old French oak barrel, for a balance of oak characteristics and elegance.  The wines stayed on their lees, stirred occasionally, for a year and a half before they were blended and bottled in April 2016.

Tasting Notes

The 2014 Cabernet Sauvignon is absolutely immediately identifiable as cabernet on the nose: tobacco, blackberry, dark chocolate, juniper and mint. The mouth is perfectly balanced between sweeter cocoa powder and black fruit and more savory elements of cigar box and eucalyptus. There is nice acidity on the finish tying everything together and keeping it fresh.

Previous Vintage Reviews

Recipe Suggestions

[...more recipes]

Food Pairings

  • Game
  • Dark Fowl (i.e., duck)
  • Richly flavored stews
  • Lamb
  • Pasta puttanesca
  • Asian preparation of red meats (i.e., beef stir fry)
$40.00

Blend

  • 100% Cabernet Sauvignon

Technical Notes

  • 14.2 % Alcohol by Volume
  • 60 Cases Produced

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Events

Cruise the Rhone with Tablas Creek

July 2nd - 9th, 2017
We’re excited to be returning to the Mediterranean in the summer of 2017 to host a Rhone River cruise aboard the wonderful Uniworld ship S.S. Catherine. Partner Jason Haas, with his wife Meghan, and Executive Winemaker Neil Collins, with his wife Marci, will host this 8-day cruise from Avignon to Lyon. For all the details, and to book, visit our travel partners' Web site at foodandwinetrails.com/tablascreek2017 or call Food & Wine Trails at (800) 367-5348. We hope that you will join us!


Tablas Creek News

We can now ship to AZ!

We are excited that we have received our shipping permit for the great state of Arizona. Arizonans can now order wine or join our wine clubMore shipping news »

Vinous: 28 Wines 90+ Points

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 »

Tablas Creek wins 2016 California Green Medal for Sustainability

The CA Sustainable Winegrowing Alliance awarded Tablas Creek one of four 2016 Green Medals for leadership in sustainability. Our practices »

February Feature: 2014 Full Circle Pinot Noir

Each month we feature one item that we think is showing particularly well at a 10% discount. February's feature is our 2014 Full Circle Pinot Noir. Details »


On the Tablas Blog

Tablas Creek Lambs and Tablas Creek Lamb

February 20, 2017
As many of you know, we have been building up our flock this year. The animals help build up our soil, spreading manure thoroughly and evenly, reducing or eliminating our need to bring in outside fertilizer. They help keep weeds down and reduce the number of tractor passes we need come spring. And they attract different microbes and insects into soil that is vibrantly alive in a way that just doesn't happen in a monoculture. The past few years, we've had around 80 sheep, along with a few alpacas, two donkeys, and a llama. Now, thanks to a fertile winter season, we're up to 165 sheep, plus the other members of the menagerie. The flock can at times be seen from the tasting room, but is more often working quietly, out of view: Read More »