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2017 Counoise Bottle

2017 Counoise

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The 2017 Tablas Creek Vineyard Counoise is Tablas Creek’s eighth varietal bottling of this traditional blending grape from the Southern Rhone. The Counoise grape has an unusual combination of vibrant blue and purple fruit (blueberries and cranberries), sweet spice (nutmeg and cinnamon), light-to-medium body, bright acidity, ruby color, and soft tannin.

Reviews coming soon

Tasting Notes

The 2017 Counoise shows a richly brambly nose of blackberry bushes, new leather, potpourri, and orange peel. The mouth is notably lush for this usually light-bodied grape, with flavors of cherry, baking spices, refreshing acidity that highlights the grape's juiciness, and a long, mouthwatering finish of blueberries and spice. Drink this wine now and over the next decade.

Technical Details

  • Adelaida District Paso Robles
  • 100% Counoise
Technical Notes
  • 14.2% Alcohol by Volume
  • 550 Cases

Recipes & Pairings

Food Pairings
  • Roast pork loin
  • Veal
  • Roasted Chicken
  • Spicy sausages

Production Notes

Our Counoise grapes were grown on our certified organic and biodynamic estate vineyard. We typically use most of this Counoise in our Esprit de Tablas and Côtes de Tablas wines. However, in years when Counoise spends an unusually long time on the vine, it achieves enough concentration to balance its exuberant fruit, spice and acidity and we bottle it on its own.

The 2017 vintage saw our drought end with a bang, as we received 43 inches of rain and saw our rainiest month ever in January. The wet soils delayed budbreak to a normal time frame, and produced such a healthy vineyard that we saw canopy sizes and cane lengths we hadn’t seen in years. The summer began relatively cool, but was punctuated by two heat spikes, one in early July and the other in late August, that accelerated ripening and produced intense flavors. The resulting vintage shows the health of the vines with a combination of concentration and freshness, with bright acids framing powerful fruit.

The Counoise grapes were destemmed and fermented in closed-top stainless steel fermenters using only native yeasts. After two weeks, the grapes were is pressed and moved to small neutral French oak barrels, where the wine was aged until it was bottled in April 2019.