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In worthy vintages, Tablas Creek Vineyard produces small quantities of Panoplie: a Mourvèdre-based cuvée from meticulously selected grapes, made in the model of Château de Beaucastel’s Hommage á Jacques Perrin. In 2012, only 720 cases were produced.
2012 Panoplie included in spring 2015 VINsider shipment
The 2012 Panoplie, rated 94-96 points by Antonio Galloni, is available exclusively to Tablas Creek Vineyard’s VINsider club members. One bottle will be included in the spring 2015 club shipment, with VINsiders offered the opportunity to order 2 additional bottles. In addition, VINsiders who reserved this wine as futures in December, 2013 received their wine in the fall of 2014. Ordering the Esprit de Beaucastel and Panoplie en primeur is available exclusively to VINsider wine club members.
94-96 points; "a great example of the year": Antonio Galloni (July 2014)
Rich, deep and meaty on the nose, cassis and new leather, with a wonderful note of violets. The mouth is textured, Mourvedre's signature rare steak character on the front-palate, then elegant and minerally in the mid-palate, showing cocoa powder and loam, with more currants and plums on the finish. A poised and approachable Panoplie, more about elegance than sheer power. We expect it to drink well for another year or so, then tighten up for a few years before reopening around 2019 and drinking well for two to three decades.
- 70% Mourvedre
- 20% Grenache
- 10% Syrah
- 14.5% Alcohol by Volume
- 720 Cases Produced
Recipes & Pairings
The 2012 vintage was a classic Paso Robles vintage, warm and sunny, but with above-average yields thanks to average winter rainfall and the frost-reduced 2011 crop. Despite the warm summer, ripening was slowed due to the healthy crop levels, and harvest at a normal time starting in early September and finishing in late October. Syrah harvest began September 10th, followed by Grenache on September 21st and Mourvèdre on September 26th. The last pick of all three grapes came October 30th.
The grapes for our Panoplie were grown on our 120-acre certified organic estate vineyard.
Each lot was individually fermented using native yeasts in either upright oak casks or stainless steel fermenters. After pressing, the wines were moved into barrel, blended, and aged in one 1200-gallon French oak foudre before being bottled in June 2014.