2007 Roussanne

Production Notes

The 2007 Tablas Creek Vineyard Roussanne is Tablas Creek’s seventh release of its 100% Roussanne. The wine is exuberantly and elegantly in character of the Roussanne grape, with honey, honeysuckle, and pear aromatics, a rich, viscous mouthfeel with just a hint of oak, and a long, lingering finish.

We use most of our Roussanne in our Esprit de Beaucastel Blanc each year. However, we often have some Roussanne lots in the cellar that are so powerfully characteristic of the varietal that we feel it would be a shame to lose them in a blend. In these cases, we reserve a small quantity of this Roussanne for a single-varietal bottling.

Our Roussanne grapes were grown on our 120-acre certified organic estate vineyard.

The 2007 vintage was shaped by the cold, dry winter preceding it. The lack of ground water produced small, intensely flavored berries, and a very light crop. Yields on some varietals were down as much as 30%. The light yields and the consistent, moderate summer led to a harvest that produced wines with tremendous color and flavor intensity but good balance and structure. The Roussanne was harvested between September 6th and October 24th.

The Roussanne grapes were whole cluster pressed, and fermented using native yeasts half in stainless steel and half in small French oak barrels. The wine was left on its lees for 6 months, and allowed to complete malolactic fermentation. After fermentation the wines were blended, and bottled in May 2008. The wines underwent only a light cold stabilization before bottling.

Tasting Notes

The 2007 Roussanne is a vibrant expression of the Roussanne grape. Aromas of pear, honeysuckle and hazelnut and spice are followed by a wine of rich texture, honey, pear and lemon zest flavors, moderate acidity and a long minerally finish.

Updated tasting notes from a January 2017 tasting can be found on the Tablas Creek blog.

Reviews

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Recipe Suggestions

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Food Pairings

  • Rich shellfish (lobster and crab)
  • Sea Bass
  • Mildly spicy foods (curries, gumbo)
  • Stir-fries in garlic and olive oil
  • Salmon
Roussanne

Not Available for Purchase

$30.00

Blend

  • 100% Roussanne

Technical Notes

  • 14.3% Alcohol by Volume
  • 525 Cases Produced

Downloads

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 »