2006 Syrah

Production Notes

The 2008 Tablas Creek Vineyard Syrah is Tablas Creek’s fourth national release of this classic Rhone varietal. The wine displays the character of the Syrah grape exuberantly and elegantly, with classic flavors of bacon fat, wood smoke, blackberry and mineral, and should reward time in bottle to mature.

We use most of our Syrah as a part of our Esprit de Beaucastel and Côtes de Tablas blends each year. However, we believe that Paso Robles is one of the world's great environments for Syrah, and in favorable vintages we try to reserve some particularly classic barrels of Syrah for a single-varietal bottling.

The 2006 vintage was a study of contrasts, with a cold, wet start, a very hot early summer, a cool late summer and a warm, beautiful fall. Ample rainfall in late winter gave the grapevines ample groundwater, and produced relatively generous crop sizes. The relatively cool late-season temperatures resulted in a delayed but unhurried harvest, wines with lower than normal alcohols, strong varietal character, and good acids. Syrah began our red harvest starting September 26th, with harvest continuing over the next four weeks. The final Syrah lot was harvested October 30th.

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

The Syrah grapes were destemmed and then fermented using native yeasts in small open-top stainless steel tanks. After three weeks, they were pressed, and moved to a balance of new and old French oak barrels to complete their fermentation. The red wines were assembled in June of 2007, and as in 2005 we added a little Grenache to the Syrah for its lush, open fruit and higher acidity. The wine was aged for an additional year in 1200-gallon foudres before being bottled in June 2008. The wine is unfined and unfiltered, and should be expected to throw a sediment over time.

Tasting Notes

The 2006 Syrah shows a classic Syrah nose of white pepper, mint, bittersweet chocolate and black cherry. The mouth shows similar flavors and adds a mineral, crushed rock component on the long finish. We expect this wine to drink well for a decade or more.

Updated tasting notes from a January 2016 vertical tasting can be found on the Tablas Creek blog.

Reviews

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Recipe Suggestions

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Food Pairings

  • Grilled steaks
  • Lamb
  • Cassoulet
  • Spicy sausages
Syrah

Not Available for Purchase

$40.00

Blend

  • 90% Syrah
  • 10% Grenache

Technical Notes

  • 14.5% Alcohol by Volume
  • 900 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 »