FOR IMMEDIATE RELEASE
(Paso Robles) - Château de Beaucastel is renowned for using all thirteen permitted Châteauneuf du Pape varietals in their blends, and their wines are rated among the world's finest. Thanks to a recent agreement with the University of California at Davis, Tablas Creek Vineyard, the project co-founded by the Perrins of Château de Beaucastel and long-time importer Robert Haas, will have all thirteen grapes to work with as well.
There are thirteen varietals permitted in the Châteauneuf du Pape appellation in France's Rhone Valley (fourteen, if you count Grenache Noir and Grenache Blanc separately). Tablas Creek Vineyard brought in high quality clones of six of these varietals when they began their project in 1989. These were Grenache, Mourvèdre, Syrah, Counoise, Roussanne, and Grenache Blanc (they also brought in Viognier and Marsanne, which are traditional Côtes du Rhone varietals though not permitted in Châteauneuf du Pape). In 1998, Tablas Creek imported Piquepoul Blanc.
With this week’s agreement, the remaining varietals (Cinsaut, Clairette, Terret Noir, Muscardin, Vaccarèse, Bourboulenc, and Picardan) will, on the condition they pass a 2-year indexing process conducted at U.C. Davis, be planted at Tablas Creek Vineyard, and available for growers around the United States through Tablas Creek’s association with NovaVine of Sonoma, California.
U.C. Davis is planning to include the new varietals with the seven varietals previously imported as a “Beaucastel Collection” of Châteauneuf du Pape clones. According to Deborah Golino, Director of Foundation Plant Services at U.C. Davis, the varietals arrived in Beltsville, Maryland this week, and are expected at U.C. Davis soon. Golino is “thrilled that Tablas Creek Vineyard is putting these varietals in a public collection.”
At Tablas Creek, four acres have been set aside as increase blocks for the varietals when they are released from quarantine. “These are some of the oldest Languedoc and Southern Rhone varieties,” says Tablas Creek founder Robert Haas. “They’re traditional,” he continues, “we don’t know what they’ll be like here in California. But, we’d like to try them out, as well as to make available these varieties to California viticulture.”
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 »