2010 Vin de Paille Sacrerouge Bottle

2010 Vin de Paille Sacrerouge

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The 2010 Tablas Creek Vineyard Vin de Paille Sacrérouge is Tablas Creek’s fifth bottling of this non-traditional application (to red grapes) of an ancient Mediterranean technique for producing dessert wines. Ripe grape bunches are carefully laid down on straw-covered benches in our greenhouses, and allowed to dehydrate in the sun. When the grapes reach the desired concentration (usually in about 3 weeks) they are crushed by foot and fermented in small open-top fermenters using only native yeasts. When they reach their desired level of extraction, we press them and move the juice to oak barrels to continue fermenting until it reaches an alcohol level where the sweetness of the wine is in balance with its acids, tannins, and mineral characteristics. The Vin de Paille Sacrérouge is made from 100% Mourvèdre grapes.

Tasting Notes

The 2010 Vin de Paille Sacrérouge has a sweet nose of dates, plums, and figs, with dark cherries, black plum, cassis and chocolate in the mouth. The finish is sweet and long with lingering fig, chocolate, and mineral notes.

Technical Details

Blend
  • 100% Mourvedre
Technical Notes
  • Sugar at Pressing: 337 g/l
  • Residual Sugar: 126 g/L
  • 13.1% Alcohol by Volume
  • 170 375ml Cases Produced

Recipes & Pairings

Food Pairings
  • Semi-sweet chocolate desserts
  • Prochiutto-wrapped figs
  • Red berry tarts
  • Aged cheeses

Production Notes

The grapes for our Vin de Paille Sacrérouge were grown on our 120-acre certified organic estate vineyard.

The 2010 vintage saw healthy rainfall after three years of drought. The ample early-season groundwater and a lack of spring frosts produced a good fruit set. A very cool summer delayed ripening by roughly three weeks, with harvest not beginning until mid-September and still less than half complete in mid-October. Warm, sunny weather between mid-October and mid-November allowed the later-ripening varieties to reach full maturity. The long hangtime and cool temperatures combined to produce fruit with intense flavors and dark color at low alcohol levels. Mourvèdre was harvested between October 4th and November 18th.

The wine, after pressing, was aged in three new French oak barrels for 15 months before being bottled in January of 2012.

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