2005 Syrah

Production Notes

The 2005 Tablas Creek Vineyard Syrah is Tablas Creek’s third 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 2005 vintage was one of nature's lucky breaks, with excellent quality and higher-than-normal yields. The wet winter of ’04–’05 gave the grapevines ample groundwater, and a warm period in March got the vines off to an early May flowering. The summer was uniformly sunny but relatively cool, and harvest began (relatively late for us) in the 3rd week of September. The grapes spent nearly a month longer than normal on the vine, and the resulting wines were intensely mineral, with good structure and powerful aromatics. Our first lots of Syrah came in on September 29th, with harvest continuing over the next two weeks. The final Syrah lot was harvested October 11th.

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 2006, and for the first time 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 2007. The wine is unfined and unfiltered, and should be expected to throw a sediment over time.

Tasting Notes

The 2005 Syrah shows a classic Syrah nose of white pepper, blue and black fruits, bacon fat and mineral. It is juicy and full in the mouth, with ripe tannins, just a hint of sweet oak, and has a savory finish with lingering notes of dark spice. We expect this wine to drink well for a decade or more.

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
  • 1000 Cases Produced

Downloads

Events

2016 Paso Robles Rhone Rangers Experience Sunday, February 14th

Tablas Creek will join the 50 members of the Paso Robles Chapter of the Rhone Rangers for the 2016 Paso Robles Rhone Rangers Experience. This fun-filled and information-rich day will include a "Rhone Essentials" seminar moderated by Esther Mobley, Wine, Beer & Spirits Writer for the San Francisco Chronicle, a Vintners' Lunch, and the Grand Tasting and Silent Auction.  For more information or to purchase tickets, click here.


Tablas Creek News

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 »

2013 Esprit de Tablas Released!

Our flagship wines from the stellar 2013 vintage, the 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc, have been released. Our wines »

Anticipating El Niño (L.A. Times)

Tablas Creek's preparations for El Niño were featured in an L.A. Times front-page article Friday, November 27th. Read the article » More recent press »


On the Tablas Blog

A Valentine's Day truffle recipe... and a wine to drink them away

February 5, 2016
By: Suphada Rom
Prior to working at Tablas Creek, I spent three years working at a small French bistro that was adjacent to a chocolate shop, which was also conveniently co-owned by the owners of the restaurant (pommes frites…check! chocolates…check!). I was in heaven learning not only about our menu, but about the chocolates we produced. As I reflect on my time there, I realized wine and chocolate have really similar foundations. Read More »