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The Tablas Creek Vineyard 2017 Esprit de Tablas Blanc is a blend of five estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. Roussanne provides the core richness, minerality, and flavors of honey and spice, while Grenache Blanc adds green apple and anise flavors, a lush mouthfeel and bright acids. Picpoul Blanc adds pineapple brightness and saline minerality. This is the first vintage incorporating two new varieties to the blend. Picardan brings elegance while Clairette Blanche is crisp and gently citrusy.
- Adelaida District Paso Robles
- 68% Roussanne
- 17% Grenache Blanc
- 7% Picpoul Blanc
- 4% Picardan
- 4% Clairette Blanche
- 13.0% Alcohol by Volume
- 2250 Cases Produced
Recipes & Pairings
- Cooked shellfish (lobster, softshell crab, shrimp)
- Roasted or grilled vegetables (eggplant, asparagus, peppers)
- Foods cooked with garlic and olive oil
- Rich fish dishes (i.e., salmon, swordfish)
- Asian stir fry
The 2018 vintage saw an almost ideal balance of vine health and stress, as is often the case with the first dry year after a very wet one. Although rainfall was just 70% of normal, the rains came late, delaying the onset of bud-break and the beginning of the growing season. The cool weather continued most of the year, punctuated by a six-week heat wave in July and early August. But temperatures moderated before picking began, and harvest proceeded under slightly cooler than normal conditions, allowing us to pick without stress and producing fruit (and wines) with intense flavors and good balancing acidity.
The grapes for our Esprit de Tablas Blanc were grown on our certified organic and biodynamic estate vineyard.
The fruit was whole cluster pressed, and fermented with native yeasts. The Roussanne was fermented in neutral oak of various sizes: 60-gallon oak barrels, 170-gallon demi-muids, and 1200-gallon foudres. The Grenache Blanc was fermented in stainless steel and also in one foudre, and the Picpoul Blanc, Clairette Blanche, and Picardan were fermented in stainless steel and a little neutral wood. All the wines went through malolactic fermentation. The Esprit Blanc was selected from the vintage's best lots, blended, and returned to foudre in April 2019, and aged an additional 8 months in foudre until its bottling in December 2019 and letting it rest an additional 9 months in bottle before release.