2005 Esprit de Beaucastel Blanc

Production Notes

The Tablas Creek Vineyard Esprit de Beaucastel Blanc 2005 is a blend of three estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate.

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, giving the grapes nearly a month longer than normal on the vine. The resulting wines were intensely mineral, with good structure and powerful aromatics. The Grenache Blanc harvest began September 26th, the Roussanne in several batches between September 26th and November 7th, and the Picpoul Blanc in one day on November 1st.

The grapes for our Esprit de Beaucastel Blanc were grown on our 120-acre certified organic estate vineyard.

The fruit was whole cluster pressed, and fermented with native yeasts. The Roussanne was fermented half in stainless steel fermenters and half in small oak “pieces”, while the other varietals were fermented 100% in stainless steel. All the wines went through malolactic fermentation. The varietals were blended in May, after which the wines were racked, blended, cold stabilized, and bottled in June 2006.

The 2005 Esprit de Beaucastel Blanc is a vibrant expression of the terroir of Tablas Creek. It shows aromas of honeysuckle, mint, lemon peel and spice, with rich Roussanne flavors of honey, rose petals, pear, petrol and white flowers, excellent breadth, cleansing acidity and great length. It should drink well when young but will also reward time in bottle; we expect it to show beautifully for at least the next 5–7 years.

Updated tasting notes from a June 2012 vertical tasting can be found on the Tablas Creek blog.

Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Cooked shellfish (lobster, softshell crab, shrimp)
  • Roasted or grilled vegetables (eggplant, asparagus, peppers)
  • Foods cooked with garlic and olive oil
  • Rich fish dishes (i.e., salmon, swordfish)
  • Asian stir fry
Esprit de Beaucastel Blanc

Not Available for Purchase

$40.00

Blend

  • 70% Roussanne
  • 25% Grenache Blanc
  • 5% Picpoul Blanc

Technical Notes

  • 14.5% alcohol by volume
  • 1800 cases produced

Downloads

Events

En Gobelet Vertical Tasting and Dry Farming Exploration

Since 2007, we have made our En Gobelet exclusively from dry-farmed, head-trained vineyard blocks. The results have been so compelling that we're planning to plant our entire new parcel -- all 55 acres -- in this style over the coming decade. Join us for this vertical tasting of every vintage of En Gobelet, from the 2007 to the newly-blended 2014. We'll also offer, before the tasting, an optional hike led by Viticulturist Levi Glenn through the rugged Scruffy Hill block from which we source most of the wine, and finish with a picnic lunch on our patio. $60 for wine club members and $75 for guests. Reservations are essential; we expect this to sell out. To reserve, email us at events@tablascreek.com or call us at 805.237.1231 ext 30.  Details & More Events »


Tablas Creek News

MA Shipping Permit Received!

We are thrilled to announce that we've received our shipping permit from the great state of Massachusetts. Residents of the Bay State can now order wine or become VINsider Wine Club members.  More shipping news »

Antonio Galloni 8/14: 30 Wines 90+

In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »


On the Tablas Blog

Dry Farming in California's Drought, Part 3: How We Got Here (and Where We Go Next)

May 26, 2015
I was struck by a quote from Tegan Passalaqua, the winemaker at Turley, in a recent article on JancisRobinson.com. In an interview with Alder Yarrow, Tegan said "In a Mediterranean climate like we have, vertical shoot positioning and 3 by 6 vineyard spacing is basically farming hydroponically".

Hydroponic farming, with its overtones of bland supermarket tomatoes, seems an unlikely candidate to provide the intensity and ripeness that a winemaker would expect from California. But in its essence, that the farmer is providing everything that a plant needs to bear fruit, I don't think he's far off. It's worth taking a few moments to understand how grapevines came to be so widely irrigated in California. Read More »