2005 Counoise

Production Notes

The 2005 Tablas Creek Vineyard Counoise is Tablas Creek’s second varietal bottling of this traditional blending varietal from the Southern Rhone. The Counoise grape has an unusual combination of lush blue and purple fruit (blueberries and cranberries), sweet spice (nutmeg and cinnamon), light-to-medium body, bright acidity, pale ruby color, and very little tannin.

We typically use all our Counoise in our Esprit de Beaucastel and Côtes de Tablas wines. However, in 2005, we had an unusually large, unusually intense Counoise harvest, which allowed us to make our first varietal Counoise since 2002.

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

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 under perfect warm, sunny skies. Due to the extended ripening, the grapes spent nearly a month longer than normal on the vines. The Counoise, as usual one of our latest ripeners, was harvested between October 28th and November 3rd.

The Counoise grapes are fermented using two processes. Half the grapes are destemmed and fermented in closed-top fermenters, and the other half are placed, clusters intact, in closed tanks to undergo carbonic maceration. All wines ferment using native yeasts. The wines were pressed after 4 weeks, blended and moved to a mix of small stainless steel tanks and one 1200-gallon foudre. The wine was bottled young and in screwcap in January 2007 to capture its youthful fruit and spice, and released to our VINsider wine club members in March 2007.

Tasting Notes

The 2005 Counoise is light ruby in color, with an aromatic nose of figs, boysenberry and spice. In the mouth, it is medium-bodied, with purple and red fruit flavors and refreshing acidity. Drink this wine young: in the first year or two.

Reviews

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Recipe Suggestions

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Food Pairings

  • Grilled pork
  • Veal
  • Roasted Chicken
  • Spicy sausages
  • Meaty fishes (or fish in red wine sauces)
Counoise

Not Available for Purchase

$30.00

Blend

  • 100% Counoise

Technical Notes

  • 14.5% Alcohol by Volume
  • 350 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 »