The 2004 Tablas Creek Vineyard Vin de Paille Quintessence is Tablas Creek’s reserve 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 grapes for our Vin de Paille were grown on our 120-acre certified organic estate vineyard.
In 2004, we dried all four of our white Rhone grapes (Roussanne, Viognier, Marsanne, and Grenache Blanc) on straw in our greenhouses. We then pressed the grapes and fermented the wines separately. By the middle of the winter, it was clear to us that one barrel of the Roussanne was distinctly different than the other three grapes, with tremendous richness and (we suspected) great longevity. When we blended our 2004 Vin de Paille blend, we held out this one barrel, gave it another year in our cellar to evolve, and bottled it as Vin de Paille “Quintessence“.
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 early spring and moderate summer ripened Roussanne earlier than normal, and we harvested the Roussanne for our Vin de Paille between September 5th and September 29th.
The wine, after pressing, was aged in a new French oak barrel for 22 months before being bottled in June of 2005. It was released in December of 2006, after an additional six months in bottle.
The 2004 Vin de Paille “Quintessence” has a beautiful nose of maple syrup, caramel and ripe apricots, with flavors of honey, spice and pear, good balancing acidity and an exceptionally long finish.
Hundreds of you have joined us for one of our annual blending seminars over the years. If you haven’t yet, let this be the year. Partner Jason Haas and winemaker Neil Collins will lead a barrel tasting of the individual varietals (both reds and whites), and will discuss how we turn roughly one hundred components into the blends and varieties we make each year. Then, you will be set loose with graduated cylinders to produce your own blends. 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 »
March 27, 2015
It's clear...that Facebook's changes are in full effect. At any given level of engagement (measured by Facebook) the percentage of our page's fans who we reach with a given post is roughly half what it was in 2013...So, if you're running a Facebook page for your company or your organization, what should you do? Read More »