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The Tablas Creek Vineyard 2017 Full Circle Pinot Noir is Tablas Creek's eighth bottling of this renowned Burgundy grape from the small vineyard outside the Haas family home in Templeton. We named the wine Full Circle because it reflected Robert Haas's career: from a start introducing America to the greatness of Burgundy, through decades focusing on grapes from the Rhone, his final act was to plant Pinot at home.
94 Points; "energetic and impressively long": Vinous (Feb. 2020)
91 Points; "intense, earth-laced red fruits with juicy acidity and softly textured tannins, finishing long and spicy": Wine Advocate (Oct. 2019)
92-94 Points; "could easily stand toe-to-toe with some of the best examples of the variety from anywhere in the greater Central Coast" Vinous (Sept. 2018)
A pretty nose of cherry cola, black tea, dried lavender, and a little sweet oak. The mouth is medium-bodied but fresh, with flavors of wild strawberry and sweet herbs. The lightly tannic finish shows cedar spice and a lingering cherry skin note. Drink now and over the next decade.
- Templeton Gap Paso Robles
- 100% Pinot Noir
- 12.7% Alcohol by Volume
- 490 Cases Produced
This Pinot Noir comes from from the 2.5 acre vineyard around founder Robert Haas's house in Templeton. The Templeton Gap has been long recognized for its marine influence and resulting microclimate that is the coolest in the Paso Robles AVA, and the Haas Vineyard is in one of the coolest pockets of Templeton, near Santa Rita Creek. This vineyard is farmed organically by the Tablas Creek Vineyard team.
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 grapes were fermented in one-ton microfermenters, half de-stemmed and half with stems for a more savory profile, punched down twice daily by hand. After pressing, the wine was moved into year-old Marcel Cadet 60-gallon barrels, for a hint of oak. The wine stayed on its lees, stirred occasionally, for 10 months, before being blended and bottled in August 2018. We've aged the wine in bottle for an additional year since then.