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The 2017 Tablas Creek Vineyard Vin de Paille Sacrérouge is Tablas Creek’s seventh bottling of this non-traditional application (to red grapes) of an ancient Mediterranean technique for producing dessert wines. Ripe grape bunches are carefully laid down on straw-covered benches in our greenhouses, and allowed to dehydrate in the sun. When the grapes reach the desired concentration (usually in about 3 weeks) they are crushed by foot and fermented in small open-top fermenters using only native yeasts. When they reach their desired level of extraction, we press them and move the juice to oak barrels to continue fermenting until it reaches an alcohol level where the sweetness of the wine is in balance with its acids, tannins, and mineral characteristics. The Vin de Paille Sacrérouge is made from 100% Mourvèdre grapes.
The 2017 Vin de Paille Sacrérouge shows a savory nose of Asian plum, black figs and hoisin. The palate is sweet but not overly, with flavors of chocolate-covered orange peel, raspberries, and a lovely rose petal floral note. The finish is refreshing, with notes of cocoa powder, plum skin, and gentle tannins. We expect this wine to deepen with age. Drink now or hold for up to two decades.
- Adelaida District Paso Robles
- 100% Mourvedre
- Sugar at Pressing: 409 g/l
- Residual Sugar: 66 g/L
- 16% Alcohol by Volume
- 337 375ml Cases Produced
Recipes & Pairings
- Semi-sweet chocolate desserts
- Prochiutto-wrapped figs
- Red berry tarts
- Aged cheeses
The grapes for our Vin de Paille Sacrérouge were 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 wine, after pressing, was aged in three new French oak barrels for 15 months before being bottled in April of 2018.