2008 Mourvèdre

2008 Mourvèdre Featured in the New York Times

We are proud to have been featured in Eric Asimov’s article “Mourvédre: A Sturdy Red for Winter” in November 1st, 2010’s New York Times. In the article, Asimov says (of the 2008 Mourvédre) that we make “a superb, darkly fruity, mineral-drenched mourvèdre in small quantities”. This wine was sent to the VINsider Wine Club in the fall 2010 shipment, and is now available to VINsider club members on our online order form.

Production Notes

The 2010 Tablas Creek Vineyard Mourvèdre is Tablas Creek’s sixth varietal bottling of Mourvèdre, and showcases the combination of intensity and freshness of the 2010 vintage. We use most of our Mourvèdre in our Esprit de Beaucastel each year. However, we feel that the Mourvèdre grape, often pigeonholed as a blending varietal, can produce remarkable single-varietal wines. When we have particularly characteristic lots of Mourvèdre, we try to reserve a limited quantity for a single-varietal bottling.

Our Mourvèdre grapes were grown on our 120-acre certified organic estate vineyard.

The 2008 vintage was our second consecutive drought vintage, with low yields, cool-climate characteristics, and a persistent elegance across both whites and reds. A late spring and moderate summer combined with beautiful harvest weather to produce gradual ripening and red wines that were unusually fresh and approachable despite appealing lushness. Mourvèdre was harvested between September 30th and October 30th.

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 2009, aged for an additional year in a 1200-gallon foudre and bottled in May 2010.

Tasting Notes

The 2008 Mourvèdre has a garnet color that belies its intensity of flavor. It has a spicy nose of red cherry, plum and pepper. The mouth is consistent with the nose, with a little meatiness lurking under the bright fruit. The tannins firm up on the long, coffee-laced finish and suggest a good life ahead. Drink now and for the next decade.


[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Richly flavored stews
  • Pork chops with fruit reduction
  • Asian preparation of red meats (i.e., beef stir fry)
  • Bittersweet chocolate desserts

Not Available for Purchase



  • 100% MourvĂ©dre

Technical Notes

  • 14.1% Alcohol by Volume
  • 675 Cases Produced



Paso Robles Harvest Wine Weekend

Join us for Paso Robles' annual harvest celebration the weekend of October 16th-18th
All weekend: Visit our tasting room for a first look at our newest Esprit de Tablas wines from the 2013 vintage.
Friday night: Enjoy a four-course, four-wine dinner at McPhee's Grill in Templeton. $105/per person; reservations are essential. Details »
Saturday: Our winemakers will be leading interactive harvest cellar tours 10:30, 12:00, 2:00, 3:30 (20 guest limit). Free to all; no reservations needed. Details »

Tablas Creek News

Tablas Creek in The New York Times and Washington Post in August

We are pleased to have been included in recent articles in The New York Times (on creative responses to California's drought) and the Washington Post (on our 11 new AVA's) and to see the attention for Paso Robles. More recent press »

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 »

On the Tablas Blog

Harvesting under the stars

October 2, 2015
By: Lauren Phelps
I arrived at the vineyard today at 4:00 AM in the crisp morning air to photograph the "night harvest" of one of our last blocks of Mourvedre. Our crew used only head-lamps and the lights from the tractors to harvest which was challenging to photograph and made for some very interesting and rewarding shots.  Read More »