2006 Roussanne
The 2006 Tablas Creek Vineyard Roussanne is Tablas Creek’s fifth national release of its 100% Roussanne. The wine is exuberantly and elegantly in character of the Roussanne grape, with honey, honeysuckle, and pear aromatics, a rich, viscous mouthfeel with just a hint of oak, and a long, lingering finish.
Tasting Notes
The 2006 Roussanne is a vibrant expression of the Roussanne grape. Aromas of pear, honeysuckle and hazelnut and spice are followed by a wine of rich texture, honey, pear and lemon zest flavors, moderate acidity and a long minerally finish.
Updated tasting notes from a January 2016 vertical tasting can be found on the Tablas Creek blog.
Technical Details
Appellation
- Paso Robles
Technical Notes
- 14.3% Alcohol by Volume
- 450 Cases Produced
Blend
- 100% Roussanne
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Rich shellfish (lobster and crab)
- Sea Bass
- Mildly spicy foods (curries, gumbo)
- Stir-fries in garlic and olive oil
- Salmon
Production Notes
We use most of our Roussanne in our Esprit de Beaucastel Blanc each year. However, we often have some Roussanne lots in the cellar that are so powerfully characteristic of the varietal that we feel they would be too dominant in a blend. In these cases, we reserve a small quantity of this powerful Roussanne for a single-varietal bottling.
Our Roussanne grapes were grown on our 120-acre certified organic estate vineyard.
The 2006 vintage was a study of contrasts, with a cold, wet start, a very hot early summer, a cool late summer and a warm, beautiful fall. Ample rainfall in late winter gave the grapevines ample groundwater, and produced relatively generous crop sizes. The relatively cool late-season temperatures resulted in a delayed but unhurried harvest, wines with lower than normal alcohols, strong varietal character, and good acids. Most of our Roussanne came in in one rush between September 19th and October 12th, although one block came in much later on November 1st.
The Roussanne grapes were whole cluster pressed, and fermented using native yeasts half in stainless steel and half in small French oak barrels. The wine was left on its lees for 6 months, and allowed to complete malolactic fermentation. After fermentation the wines were blended, and bottled in May 2007. The wines underwent only a light cold stabilization before bottling.
Tasting Notes
The 2006 Roussanne is a vibrant expression of the Roussanne grape. Aromas of pear, honeysuckle and hazelnut and spice are followed by a wine of rich texture, honey, pear and lemon zest flavors, moderate acidity and a long minerally finish.
Updated tasting notes from a January 2016 vertical tasting can be found on the Tablas Creek blog.
Reviews
- Wine Advocate (Jun. 2008)
- Int'l Wine Review (June 2008)
- Tanzer's IWC (Nov. 2007)
- Wine Advocate (Aug. 2007)
[...more recent Tablas Creek press]
Recipe Suggestions
Food Pairings
- Rich shellfish (lobster and crab)
- Sea Bass
- Mildly spicy foods (curries, gumbo)
- Stir-fries in garlic and olive oil
- Salmon