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.


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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)

Not Available for Purchase



  • 100% Counoise

Technical Notes

  • 14.5% Alcohol by Volume
  • 350 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 »