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The 2020 Tablas Creek Vineyard Picpoul Blanc (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s thirteenth 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 2020 Picpoul Blanc has a savory nose of lemongrass, citrus leaf, and pineapple core. The palate is mouth-watering, with flavors of salted pineapple, mango, lemon curd, and briny minerality. Tropical and saline notes come back out on the long, creamy finish. Drink now and over the next few years.
- Adelaida District Paso Robles
- 13.5% Alcohol by Volume
- 100 Cases Produced
- 100% Picpoul Blanc
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 2020 vintage began benignly, with a cool spring that delayed budbreak to a little after normal, and continued below-average temperatures through July. Beginning in August, the weather turned hot, accelerating ripening and producing intense flavors. The state's terrible fires stayed well north of us, and the harvest finished early, under a compressed timeline but good conditions. The vintage shows concentrated flavors and a distinctive savory, spicy character.
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 2021.