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2017 Tannat Bottle

2017 Tannat

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The Tablas Creek Vineyard 2017 Tannat is Tablas Creek’s fifteenth bottling of this traditional varietal from South-West France, known principally in the Pyrenees foothills appellation of Madiran, but originally native to the Basque region. The Tannat grape has intense fruit, spice, and tannins that produce wines capable of long aging, and it is traditionally blended with Cabernet Sauvignon or Cabernet Franc.

Tasting Notes

The 2017 Tannat shows a dense purple-black color and has a spicy nose of black plum, tobacco, baker's chocolate, newly-turned earth and candied violets. The palate is generous with powerful flavors of boysenberry, milk chocolate, and wood smoke, plentiful but ripw tannins, and a lingering dark berry note cut by Tannat's signature iron-like minerality. Drink now with rich foods or age for up to two decades.

Technical Details

  • Adelaida District Paso Robles
  • 100% Tannat
Technical Notes
  • 14.5 Alcohol by Volume
  • 1110 Cases Produced

Recipes & Pairings

Food Pairings
  • Game stews
  • Pepper steak
  • Szechuan beef
  • Duck breast

Production Notes

When we imported our Châteauneuf du Pape clones, the Perrins’ French nurseryman included Tannat cuttings because he believed the grape would thrive in the rocky limestone soils of Paso Robles. We have planted 3.5 acres of Tannat, and it has indeed thrived here.

Our Tannat grapes are grown on our certified organic and biodynamic estate vineyard.

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 Tannat grapes were destemmed and fermented using native yeasts. The wine was then moved to small barrels where it was aged for 18 months and then bottled in April of 2019.