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The 2019 Tablas Creek Vineyard Picpoul Blanc (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s twelfth bottling of this traditional Southern Rhône varietal, used in Châteauneuf du Pape as a blending component, and best known from the crisp light green wines of the Pinet Region in the Languedoc. Derived from the French "piquer" (to sting), in France the grape is known for its bright acidity, its minerality, and a clean lemony flavor. We have found that in California, it maintains its bright acidity, but also develops an appealing tropical lushness.
The 2019 Picpoul Blanc has an immensely appealing nose of yellow roses, fresh pineapple, sea spray, and sweet green herbs. The palate is mouth-watering, with flavors of salted pineapple, yellow raspberry, and briny minerality. Tropical and saline notes come back out on the long, vibrant finish. Drink now and over the next few years.
- Adelaida District Paso Robles
- 100% Picpoul Blanc
- 13.0% Alcohol by Volume
- 280 Cases Produced
Recipes & Pairings
- Fried Calamari
- Thai dishes with lemongrass & ginger
- Dover sole
Picpoul Blanc was the first supplementary varietal we brought into the country after the initial eight varietals. It went into quarantine in 1996, and was released in 1998. The first vines went into the ground in 2000. We were so pleased with the varietal that in the winter of 2005-2006 we tripled our planted acreage (from 1 to 3 acres). Our Picpoul grapes were grown on our certified organic and biodynamic 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 Picpoul grapes were whole cluster pressed, and fermented using native yeasts in a mix of stainless steel and neutral 60-gallon acacia barrels to achieve a balance of freshness and richness. It completed malolactic fermentation in barrel, and was bottled in June 2020.