The 2005 Tablas Creek Vineyard Antithesis Chardonnay is Tablas Creek’s sixth bottling of this traditional Burgundian varietal. In the early 1990s, we imported all our Rhône varietal cuttings from France. At the same time, at the request of a Sonoma winery, we imported the highly regarded small-berry, low-vigor Chardonnay clone named “La Vineuse” and planted 1.5 acres to produce a small amount of bud wood for sale. Three years later, we got our first small crop of Chardonnay.
After tasting the grapes, we thought them so compelling that we made the “Antithesis” Chardonnay our first non-Rhône bottling, as well as our first single-varietal wine. We have continued to produce a small amount (50-250 cases) each year since.
Our Chardonnay grapes were grown on our 120-acre certified organic estate vineyard.
Chardonnay thrives in our chalky clay soils (much like those of Burgundy), and the cool nights in Paso Robles serve to balance the warm, sunny days. We chose a terraced north-east facing block above our grapevine nursery for the Chardonnay.
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 Chardonnay, as usual our earliest-ripening varietal, was harvested in one day on September 23rd.
The Chardonnay grapes were whole cluster pressed, and fermented using native yeasts in 2- to 6-year-old barrels to preserve the wine’s varietal and mineral character. The wine went through full malolactic fermentation in barrel. It was bottled in May 2006.
The 2005 Antithesis is intensely Chardonnay in character: pale gold in color, with a nose of lemon, pear, and mineral, a rich palate of spiced pear, citrus and butter, balanced by fresh acidity, and a long, clean finish.
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 firstname.lastname@example.org or call us at 805.237.1231 ext 30. Details & More Events »
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 »
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 »
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 »