Our Wines

2001 Wines

The 2001 vintage began with moderate vigor from average rainfall and cold temperatures. A warm March led to early budbreak, which allowed a serious frost in mid-April to inflict major damage and dramatically reduce yields by nearly 50%. The summer was hot and sunny, but cool nights preserved the aromatics of the fruit. Low yields (1.5–2.5 tons per acre) produced intense flavors in both reds and whites and chewy, chalky tannins in reds that have allowed the wines to age very well.

Events

Paso Robles Harvest Wine Weekend


Celebrate the 2014 Paso Robles Harvest Wine Weekend with us as we host a winemaker dinner, celebrate the release of the new 2012 Esprit de Tablas and conduct a series of interactive harvest deomnstrations at the winery.  Details »

Cruise the Rhone with Tablas Creek

Join founders Robert and Barbara Haas and Winemaker Neil Collins on an intimate river cruise up the Rhone Valley from Avignon to Lyon August 2-9, 2015. Daily shore tours include a behind-the-scenes visit to Chateau de Beaucastel. Details »

 


Tablas Creek News

Antonio Galloni 8/14: 30 Wines 90+

We were thrilled to receive such good reviews from this notoriously tough grader, including 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 »

Montana opens to direct shipping

We have received our direct shipping license for the great state of Montana. Residents are now eligible to order wine or sign up for one of our wine clubs. Up next? Massachusetts, where shipping licenses will be issued starting January 1st! More direct shipping news »


On the Tablas Blog

Near-End-of-Harvest Assessment: A Furious September, Moderate Yields, Quality High

September 30, 2014
In the vineyard, things are starting to look genuinely fall-like.  And in keeping with the visuals of the season, we're on the tail end of our harvest craziness, something like 85% done. Read More »