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The 2013 Tablas Creek Vineyard Petit Manseng is Tablas Creek’s fourth bottling of this traditional grape from southwest France. Petit Manseng is best known from appellation of Jurancon, where it has made admired but not widely disseminated sweet wines for centuries. Petit Manseng achieves sufficient concentration and sugar content to make naturally sweet wines without botrytis. This character was so valued that Petit Manseng is noted as the only wine used to baptize a king of France: Henry IV, the founder of the Bourbon dynasty, in his native Navarre.
The 2013 Petit Manseng is rich but tangy, tropical yet clean. It has aromas and flavors of pineapple, ginger, mango, honey and preserved lemon, as well as white flowers and spice. It is lightly sweet but shows excellent freshness, and finishes clean and dry with a lingering flavor of lemon zest. We expect it to age gracefully.
Updated tasting notes from a January 2023 vertical tasting can be found on the Tablas Creek blog.
- Paso Robles
- 13.9% Alcohol by Volume
- 45 500ml Cases Produced
- 100% Petit Manseng
Recipes & Pairings
- Foie gras
- Salty cheeses
- Fruit desserts
- Spicy Thai and Indian curries
We imported Petit Manseng in 2003 in the hopes of making a naturally sweet wine. The vines were released to us in 2006, and our first small vineyard block was planted in 2007. In 2012 we harvested enough fruit for a single barrel of wine. Our Petit Manseng grapes were grown on our 120-acre certified organic estate vineyard.
The 2013 vintage was a classic California vintage, warm and sunny, with added intensity from the low yields produced by our second consecutive drought year. The summer was consistently warm, without the heat spikes or cold stretches that can delay ripening, and resulted in an early harvest under near-perfect conditions. The net result was a blockbuster vintage, with excellent concentration and good freshness, that should offer both early appeal and the capacity to age.
Our Petit Manseng was harvested on September 16th at 24° Brix and a pH of 2.97. We fermented it in a single barrel, and stopped its fermentation when it had about 44 grams/liter of sugar left and sat at an alcohol of 13.9%. The high acidity makes it taste much drier than the sugar reading would suggest. The wine was aged on its lees in barrel and bottled in April, 2014.