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The Tablas Creek Vineyard Cabernet Sauvignon 2019 is Tablas Creek's fourth varietal bottling of this renowned grape, famous for the wines it makes in Bordeaux and many regions around the New World. We have just a few rows planted, and most vintages it goes into our Tannat. But in 2019 it was so extraordinary that we bottled the two barrels we harvested separately.
A lovely classic Cabernet nose of blackcurrant, graphite, eucalyptus and tobacco. The mouth is balanced between sweeter cocoa powder and black fruit and more savory elements of juniper and iodine. A touch of oak comes out on the finish, which combines with lithe but substantial tannins and a spine of refreshing acidity to fill the mouth without any sense of heaviness.
- Adelaida District Paso Robles
- 100% Cabernet Sauvignon
- 13.5 % Alcohol by Volume
- 45 Cases Produced
After importing our Châteauneuf du Pape clones, we brought in selections of a few other high quality (non-Rhone) clones as part of an effort to expand our nursery business. Although we eventually decided that our nursery should remain focused solely on the Rhone grape varieties we grow, we had already planted a few small increase blocks of these other grapes. The Cabernet Sauvignon we've harvested has in past years been co-fermented with our Tannat (a traditional partner in the Basque country where it is from) but in 2019 we were so taken with our Cabernet that we kept separate the two barrels we had and bottled 45 cases.
Our Cabernet Sauvignon grapes are grown on our certified organic estate vineyard.
The 2019 vintage began with ample rainfall the preceding winter. The wet soils delayed budbreak to a little after normal, and a cool first half of the summer delayed flowering and the ripening of our earlier varieties. Beginning the second week of July, the weather turned warm but never so warm to engage the vines' self-defense mechanism of shutting down, accelerating ripening of our later varieties and producing intense flavors. The resulting compressed harvest was completed under ideal conditions and the vintage shows both concentration and freshness, with bright acids framing ample fruit.
The grapes were fermented in a one-ton microfermenter using native yeasts. After pressing, the wine was moved into two 60-gallon barrels: one new American oak barrel and one three-year-old French oak barrel, for a balance of oak characteristics and elegance. The wines stayed on their lees, stirred occasionally, for a year and a half before they were blended and bottled in April 2021.