2007 Côtes de Tablas

Production Notes

The Tablas Creek Vineyard Côtes de Tablas is a blend of three estate-grown Rhône varietals: Grenache, Syrah, and Counoise. Like most wines of the Southern Rhône, it is a blend of varietals, featuring the fruit and spice of Grenache balanced by the structure and mineral of Syrah and the appealing briary wildness of Counoise.

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

The 2007 vintage was the best vintage we've yet seen at Tablas Creek. Yields were very low (down between 15% and 30%, depending on variety) due to a cold and very dry winter, which produced small berries and small clusters. A moderate summer without any significant heat spikes followed, allowing gradual ripening, and producing red wines with tremendous intensity, excellent freshness and a lushness to the fruit which cloaks tannins that should allow the wines to age gracefully. Syrah began the harvest of our reds between September 5th and October 3rd, followed by Grenache between September 25th and October 22nd, and Counoise between October 11th and 30th.

All varietals were fermented in stainless steel with the use of native yeasts: the Syrah in open-top fermenters, punched down manually, and the other varietals in closed fermenters with pump-over aeration. After pressing, the wines were racked, blended, aged for a year in 1200-gallon French oak foudres, and then bottled in February 2009. The wines underwent only a light filtration before bottling.

Tasting Notes

The 2007 Côtes de Tablas has an intensely Grenache nose of cherries, rare steak and pepper. It is medium-bodied, with rich juicy, spicy flavors, gentle ripe tannins and a finish laced with licorice.

Updated tasting notes from a September 2011 tasting can be found on the Tablas Creek blog.

Reviews

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Recipe Suggestions

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Food Pairings

  • Grilled steaks
  • Pastas with meat sauces
  • Rich beef stews
  • Spicy sausages
Cotes de Tablas

Not Available for Purchase

$24.00

Blend

  • 50% Grenache
  • 25% Syrah
  • 25% Counoise

Technical Notes

  • 14.8% Alcohol by Volume
  • 2000 Cases Produced

Downloads

Events

Harvest Wine Weekend

October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton (SOLD OUT) with a four-course, four-wine dinner. To be added to the wait-list call us at 805.237.1231 x230 or email events@tablascreek.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 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; free to all guests). Details & more events »


Tablas Creek News

September Featured Wine: 2015 Patelin de Tablas Blanc

Each month we feature a wine showing particularly well and offer it at a 10% discount. September's wine is the juicy 2015 Patelin de Tablas BlancDetails »

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 »


On the Tablas Blog

Wine and Food for the People: Pork Ragu and Patelin de Tablas

September 23, 2016
By Suphada Rom
The bite of pork melted in my mouth like a pat of butter would over warm bread- a slow and even coating. The bits of vegetable melded into one with the thick and stewy tomato sauce. Chewing... not necessary with a dish as fall-apart tender as this. A scoop of weighty, creamy, cheese-laden polenta registered on my palate just long enough to be cleared away by the freshness of a large gulp of wine. Comfort food at its finest: ready to power you through the hibernation you are sure to embark on. Read More »