2006 Grenache

Production Notes

The 2006 Tablas Creek Vineyard Grenache is Tablas Creek’s first 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.

We use most of our Grenache in our Esprit de Beaucastel and Côtes 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, culminating in this year's single-varietal bottling.

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

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. Late winter rainfall gave the grapevines ample groundwater, and produced relatively generous crop sizes. The moderate late-season temperatures resulted in a delayed but unhurried harvest, wines with strong varietal character, noteworthy elegance and good acids. The Grenache harvest began October 4th and continued through October.

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 2007, 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 June 2008. The wine underwent only a light filtration before bottling, and should be expected to throw a sediment over time.

Tasting Notes

The 2006 Grenache displays a bright, juicy nose of cherry, plum, licorice and black tea, medium body with notable elegance, and a vibrant, spicy finish that turns a touch darker and firmer at the end.

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


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Recipe Suggestions

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Food Pairings

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

Not Available for Purchase



  • 90% Grenache
  • 10% Syrah

Technical Notes

  • 15.3% Alcohol by Volume
  • 500 Cases Produced



2015 Barrel Tasting and En Primeur Offering

December 3rd, 2016
Wine Club members are invited to join Tablas Creek's winemakers for our annual barrel tasting and sale en primeur of Tablas Creek's remarkable red wines from the outstanding 2015 vintage. Offering wine en primeur is a time-honored French tradition most often associated with first-growth Bordeaux estates.

Join Tablas Creek's winemakers at one of two sessions (10:30am or 1:30pm) to taste the 2015 Esprit de Tablas, 2015 Esprit de Tablas Blanc, and 2015 Panoplie from barrel, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. To make a reservation, please call us at 805.237.1231 x230 or email vinsider@tablascreek.com.

Whether or not they attend the tasting, members may order futures at an additional 5% off of the member club discount, typically 25%-30% off eventual release price. Members should look forward to receiving an invitation to the futures tasting and en primeur offering in the mail in early November.  Details & more events »

Tablas Creek 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 »

October Featured Wine: 2014 Patelin de Tablas

Each month we feature a wine showing particularly well and offer it at a 10% discount. October's wine is the rich 2014 Patelin de TablasDetails »

On the Tablas Blog

Grapes Two Ways: Oven Roasted Chicken with Grapes and Shallots, Paired with Grenache Blancs

October 14, 2016
By Suphada Rom
Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating off the large tanks and walls. The complex dance of forklifts moving grapes in, must out, and bins to be cleaned. The intense focus of the cellar team, going about their individual tasks. It's one moment in time, but critical to everything we do the rest of the year. Read More »