2004 Vin de Paille

Production Notes

The 2004 Tablas Creek Vineyard Vin de Paille is Tablas Creek’s second bottling of this traditional Mediterranean technique for producing dessert wines. Ripe grape bunches are carefully laid down on straw-covered benches in our greenhouses, and allowed to dehydrate in the sun. When the grapes reach the desired concentration, we press them and move the juice to oak barrels for fermentation. The juice ferments until it reaches an alcohol level where the sweetness of the juice is balanced by the acids and mineral characteristics of the wine itself.

The 2004 Vin de Paille is a blend of four white Rhone grapes: Roussanne, Grenache Blanc, Viognier, and Marsanne. The grapes for our Vin de Paille 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. Unusually, there were periods of harvest when we were harvesting all our white grapes simultaneously. The Viognier was harvested between August 23rd and September 27th, the Marsanne between September 7th and 14th, the Grenache Blanc between September 22nd and 28th, and the Roussanne between September 10th and 29th.

The wine, after pressing, was aged in new French oak barrels for 9 months before being bottled in May of 2005. It was released in November 2005, after six more months in bottle.

Tasting Notes

The 2004 Vin de Paille has a beautiful nose of peaches and figs, with moderate sweetness and flavors of caramel, nectarine and spiced pears balanced by refreshing acidity. Its finish is lingering, with flavors of fig and spice.

Reviews

[...more recent Tablas Creek press]

Food Pairings

  • Berry Tarts
  • Dessert Souffles
  • Baked Apples or Pears
  • Blue Cheese
  • Tiramisu
Vin de Paille

Not Available for Purchase

$65.00

Blend

  • 39% Roussanne
  • 31% Grenache Blanc
  • 18% Viognier
  • 12% Marsanne

Technical Notes

  • Sugar at Pressing: 300 g/l
  • Residual Sugar: 146 g/l
  • 13.0% Alcohol by Volume
  • 150 375ml Cases Produced

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Events

Harvest Wine Weekend

October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton (SOLD OUT) with a four-course, four-wine dinner. To be added to the wait-list call us at 805.237.1231 x230 or email events@tablascreek.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »


Tablas Creek News

September Featured Wine: 2015 Patelin de Tablas Blanc

Each month we feature a wine showing particularly well and offer it at a 10% discount. September's wine is the juicy 2015 Patelin de Tablas BlancDetails »

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 »


On the Tablas Blog

Wine and Food for the People: Pork Ragu and Patelin de Tablas

September 23, 2016
By Suphada Rom
The bite of pork melted in my mouth like a pat of butter would over warm bread- a slow and even coating. The bits of vegetable melded into one with the thick and stewy tomato sauce. Chewing... not necessary with a dish as fall-apart tender as this. A scoop of weighty, creamy, cheese-laden polenta registered on my palate just long enough to be cleared away by the freshness of a large gulp of wine. Comfort food at its finest: ready to power you through the hibernation you are sure to embark on. Read More »