The 2004 Tablas Creek Vineyard Mourvèdre is Tablas Creek’s second bottling of its 100% Mourvèdre. The wine shows the rich cherry, fig, mocha and spice flavors, medium to full body, and a spicy, appealing finish of saddle leather and loam of the Mourvèdre grape.
We use most of our Mourvèdre in our Esprit de Beaucastel each year. However, we feel that this is a grape that deserves a champion, and when we have some tremendous lots of Mourvèdre, we try to put together a limited quantity of wine for a single-varietal bottling.
Our Mourvèdre grapes were grown on our 120-acre certified organic estate vineyard.
The 2004 vintage was excellent, with a very early spring balanced by a long, warm (but rarely hot) summer. The extended ripening cycle gave the grapes intense aromatics, pronounced minerality, and good structure. The harvest began in early September and continued warm and sunny, with cool nights, until an early onset of the fall rains on October 14th. At the first round of storms, about one-third of our Mourvèdre had been harvested the week of September 23rd. After this rain, two weeks of sunny, cool, and breezy temperatures allowed us to harvest most of the rest of the Mourvèdre between October 23rd and 25th. A final lot of Mourvèdre, harvested on November 18th (our latest harvest ever) completed the 2004 vintage. The different Mourvèdre lots gave us tremendous opportunities in the cellar for blending.
The Mourvèdre grapes were destemmed and then fermented using native yeasts in a balance of small open-top and enclosed stainless steel tanks. After three weeks, they were pressed, and moved to 1200-gallon foudres to complete their fermentation. The Mourvèdre lots were blended in June of 2005 as part of the assembly of the 2004 reds, and aged for an additional year in a 1200-gallon foudre and an assortment of smaller neutral barrels. The wine was bottled in May 2006. The wine underwent only a light filtration before bottling, and should be expected to throw a sediment over time.
The 2004 Mourvèdre displays a classic nose of roasted meats, cherries, mocha, and spice. It is juicy and full in the mouth, with ripe tannins, lingering notes of coffee, chocolate and leather, good acidity, and a pronounced minerallity on the finish. We expect it to show lush, young fruit character, buttressed by plenty of structure, when young (before the end of 2007) and then to shut down for a few years. After it reopens, we expect it to drink well for a decade or more.
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 email@example.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 »
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 »
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 Tablas. Details »
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 »