2008 Picpoul Blanc Bottle

2008 Picpoul Blanc

The 2008 Tablas Creek Vineyard Picpoul Blanc> (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s third bottling of this traditional Southern Rhone varietal, used in Châteauneuf du Pape as a blending component, and best known from the crisp light green wines of the Pinet Region in the Coteaux de Languedoc. Literally translating to “lip stinger”, in France the grape is known for its bright acidity, its minerality, and a clean lemony flavor. We have found that in California, it maintains its bright acidity, but also develops an appealing tropical lushness.

Tasting Notes

The 2008 Picpoul Blanc shows inviting citrus and tropical fruit aromas (pineapple and mango). Light- to medium-bodied, with a creamy lushness surprising for Picpoul, and a long piña colada finish.

Technical Details

Blend
  • 100% Picpoul Blanc
Technical Notes
  • 13.5% Alcohol by Volume
  • 400 Cases Produced

Recipes & Pairings

Food Pairings
  • Fried Calamari
  • Thai dishes with lemongrass & ginger
  • Dover sole
  • Ceviche

Production Notes

Picpoul Blanc was the first supplementary varietal we brought into the country after the initial eight varietals. It went into quarantine in 1996, and was released in 1998. The first vines went into the ground in 2000. We are so excited about the varietal that in the winter of 2005–2006 we tripled our planted acreage (from 1 to 3 acres).

Our Picpoul grapes were grown on our 120-acre certified organic estate vineyard.

The 2008 vintage was our second consecutive drought year, with yields further reduced by spring frosts. Berries and clusters were small, leading to excellent concentration. Ripening over the summer was gradual and harvest about a week later than normal. Crop sizes were similar to 2007 and about 20% lower than usual.  The low yields and gradual ripening resulted in wines with good intensity, lower than normal alcohols and an appealing gentle minerality. Picpoul Blanc was harvested between September 22nd and October 10th.

The Picpoul grapes were whole cluster pressed, and fermented using native yeasts in stainless steel to maintain its freshness. It completed malolactic fermentation in tank, and was bottled in May 2009.

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