2005 Grenache Blanc

Production Notes

The 2005 Tablas Creek Vineyard Grenache Blanc is Tablas Creek’s second national release of its 100% Grenache Blanc. The Grenache Blanc grape, a little-known but widely-planted Southern Rhone varietal, produces wines with tremendous body, good acidity, and flavors of citrus, anise, and green apple.

We use most of our Grenache Blanc in our Esprit de Beaucastel Blanc and Côtes de Tablas Blanc each year. However, we have been so pleased by the flavors and intensity of the Grenache Blanc over the past few years that we decided to reserve a small quantity of Grenache Blanc for a single-varietal bottling.

Our Grenache Blanc 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. 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. The Grenache Blanc was harvested between September 26th and October 26th.

The Grenache Blanc grapes were whole cluster pressed, and fermented using native yeasts in stainless steel tanks. After primary fermentation, the wine was moved to neutral French oak barrels to complete malolactic fermentation. The final blends were assembled in May 2006, and bottled in July 2006. The wines underwent only a light cold stabilization before bottling.

Tasting Notes

The 2005 Grenache Blanc is a vibrant expression of the Grenache Blanc grape. Aromas of lemon and anise are followed by full body, flavors of candied lemon, green apple and marzipan, zesty acids and a long, elegant finish.


[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Spicy Asian preparations of fish and chicken
  • Shrimp Scampi
  • Sushi
  • Lemongrass Beef
Grenache Blanc

Not Available for Purchase



  • 100% Grenache Blanc

Technical Notes

  • 15.3% Alcohol by Volume
  • 650 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 »