2007 Grenache

Production Notes

The 2007 Tablas Creek Vineyard Grenache is Tablas Creek’s second varietal bottling of the most widely planted grape in the Rhone Valley. The wine shows the bright fruit and spice, medium body and tangy acidity of the Grenache Noir grape, as well as the characteristic lushness of the 2007 vintage.

We use most of our Grenache in our Esprit de Beaucastel and Cotes 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. In addition, Grenache seems to improve more dramatically with vine age than any other grape we grow, and we have been increasingly impressed with its performance in Paso Robles the last few years. We first produced a single-varietal Grenache bottling in 2006.

Our Grenache grapes 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. The Grenache was harvested between September 25th and October 22nd.

The Grenache grapes were destemmed and then fermented using native yeasts in closed stainless steel tanks. After three weeks, they were pressed and moved to 1200-gallon foudres to complete their fermentation. The Grenache lots were blended in June of 2008, when we added 10% Syrah to give a touch of black fruit and mineral to the wine. It was aged for an additional year in a 1200-gallon foudres and bottled in April 2009. The wine underwent only a light filtration before bottling, and should be expected to throw a sediment over time.

Tasting Notes

The 2007 Grenache displays a deep, rich nose of cherry, plum, licorice and black tea, medium to full body, and a vibrant, spicy finish that turns a touch darker and firmer at the end. We recommend cellaring the wine for 6-12 months and enjoying it over the next decade.

Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Grilled steaks
  • Pastas with meat sauces
  • Rich beef stews
  • Spicy sausages
Grenache

Not Available for Purchase

$40.00

Blend

  • 90% Grenache
  • 10% Syrah

Technical Notes

  • 15.3% Alcohol by Volume
  • 750 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 with a four-course, five-wine dinner. For reservations, 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

New Release: 2014 Terret Noir

We are excited for our inaugural release of our newest grape, of which the half-acre we planted is California's first. Details »

Jason Haas: 2015 Paso Robles Wine Industry Person of the Year

We were proud to learn that Tablas Creek Partner/GM Jason Haas was voted by his peers the 2015 Paso Robles Wine Industry Person of the Year.  His father, our founder Robert Haas, wrote this appreciation on our blog.

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 »

 


On the Tablas Blog

A Fabulous Dinner in the Woods of Vermont

July 28, 2016
By Barbara Haas
Being in the wine business means being in the business of giving pleasure. We want our wines to taste good and to improve the moments in which they are served. In order for us to do this, we frequently depend on the shared experience of good food. The way that wine and food speak to each other is critically important to the appreciation of both. Think of musical instruments either in tune or not.  Read More »