News & Press

Académie du Vin Library: The Spirit of the Rhône in Paso Robles

We were delighted to be featured in Andrew James’ latest piece, which explores the Franco-American partnership behind Tablas Creek and the decades-long collaboration that brought Rhône varieties and regenerative practices to Paso Robles. The article traces the connection between Château de Beaucastel and the Haas family, and how that alliance helped make rhone varieties part of the identity of Paso Robles. From the article:

Along with Bandol’s Domaine Tempier, Esprit de Tablas is one of the finest expressions of Mourvèdre I have encountered… Clearly, the wines from Tablas Creek can never be reproductions of Beaucastel blends. As the current name of the top wine suggests, the winery has developed its own spirit.

The piece also features a three-vintage comparison of Esprit de Tablas (2006, 2014, and 2021), and highlights how Tablas Creek’s regenerative farming practices have influenced even Beaucastel’s approach to viticulture in the Rhône.

Ehlers Estate Podcast: What’s the Problem

We were honored to have Jason Haas featured on the Ehlers Estate Podcast, What’s the Problem, for a thoughtful conversation about legacy, leadership, and the future of winegrowing. As second-generation proprietor of Tablas Creek, Jason shares the story of how a Franco-American partnership gave rise to one of California’s benchmark Rhône-style producers—and how a commitment to sustainability has shaped every chapter since.

The episode explores the journey to Regenerative Organic Certification, Jason’s role in broader industry advocacy, and how transparency, education, and innovation have helped guide Tablas Creek’s growth without compromise.

ReGen Brands Podcast: The Regenerative Organic Vineyard Pioneering Rhône-Style Wine

We were honored to be featured on the ReGen Brands Podcast, where host Kyle Krull sat down with our own Jason Haas for a wide-ranging conversation about Tablas Creek’s journey from importing Rhône varieties and launching a grapevine nursery to becoming the first Regenerative Organic Certified® vineyard in the world.

The episode dives into our farming philosophy, the realities of managing a 270-acre regenerative estate, and how we’re working to grow demand and support for regenerative wine across the industry.

🎧 Listen to the episode on your favorite podcast platform

The Drinks Business: Winemakers think outside the box to protect their flock

We were happy to see ourselves included in Kathleen Willcox’s piece, which explores how vintners are using animals to reduce their carbon footprint and protect their regenerative flocks. The article highlights how sheep are replacing herbicides in vineyards and the creative ways wineries are keeping them safe from predators. From the article:

At Tablas Creek in Paso Robles, where regenerative agriculture has long been the name of the game, a combination of sheep and guardian dogs is deployed. ‘Our team of dogs protects our flock of around 250 sheep year-round,’ [Winemaker Neil] Collins says. ‘We used to have a llama, but the dogs are better suited to handle the real dangers from coyotes and mountain lions.’

Wine Searcher: "Regenerative Buzz Grips the Vineyard"

In a deep dive into regenerative farming and how it's being adopted by vineyards and wineries, author Caroline Henry speaks with Tablas Creek Proprietor Jason Haas:

According to director Jason Haas, ROC stands out from all other certifications because "it pulls the best parts together of the organic, biodynamic, and sustainability certifications. Organic for its government backing and clear list of things you can't do. Biodynamic for its holistic approach and soil-focused prescriptions. And sustainability for the look at business and people as well as farming practices, and its explicit concern with modern challenges like resource scarcity, biodiversity loss, and climate change."

Forbes: "An Afternoon At Tablas Creek, A Wine Sustainability Leader"

In a new article for Forbes, Colleen Myles, Professor of Geography and Environmental Studies at Texas State University, spends an afternoon at Tablas Creek and highlights the lessons that she thinks Texas wineries can take from our approach. From her introduction:

Tablas Creek has advocated for and practiced wine sustainability for decades, and a visit to their site demonstrates how the company embodies the organic, regenerative processes they espouse.

Newsweek: How Climate Change Could Affect Your Favorite Wines

Newsweek Editor, Jeff Young featured Tablas Creek Vineyard in his recent article highlighting how climate change is effecting wine regions around the world, and how the way vineyards choose to farm can be part of the solution. From the article:

Haas said those practices require attention and effort but do not necessarily add a lot of cost considering the substantial benefits for both growing grapes and selling them: Wine consumers want to know what's behind the label they're buying."I think people more and more want to know that the products that they support are being made, farmed in a way that's consistent with what they think is the right way to do things," he said. "There's not a negative side to this at all."

Robb Report: How Winemakers Are Reducing Carbon Emissions While Improving Flavor

In a new feature article for Robb Report, authors Mike DeSimone and Jeff Jenssen dive into the positive "impacts that cleaner farming can have on the wine itself." The speak to our Proprietor Jason Haas as well as owners and grapegrowers from other regeneratively farmed Paso Robles wineries Booker, Villa Creek, and Robert Hall. From their introduction:

We are not the first people to have written the words “Great wine begins in the vineyard,” but in many years of visiting wine regions and tasting wine we can certainly attest to the truthfulness of this statement. As much of the wine world comes down off its 20th-century fascination with pesticides, herbicides, and fertilizer and moves back toward a type of farming that’s better for the planet, vines, grapes, and our health, it’s important to consider the impact that cleaner farming can have on the wine itself.