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The Tablas Creek Vineyard Dianthus 2021 is a blend of four estate-grown varieties (including, for the first time, Cinsaut) propagated from budwood cuttings from the Château de Beaucastel estate. The blend incorporates the rosé traditions of the southern Rhône, taking its Mourvèdre foundation from the solid, dry rosés of Bandol and incorporating the structure of skin contact from the rich, juicy Grenache-based Tavel. Dianthus refers to a genus of flowering plants known for their deep pink blossoms and known colloquially to gardeners as "pinks".
95 points; "Medium-bodied and perfectly balanced with a vibrant texture": BevX (Jun. 2022)
Extraordinary; "one of the very best rosés I taste every year": Underground Wine Letter (Jun. 2022)
93 points; "palate is deep and concentrated, as this is dense but comes off very weightless with its pretty red fruit": Owen Bargreen (Apr. 2022)
A lovely peachy pink color. The nose shows powerful raspberry, pink peppercorn, wild strawberry, and yellow rose petal aromas. The mouth is both rich and bright, with flavors of salted watermelon and fresh plum, mouth-filling texture, and bright acids. The lingering finish shows plum skin, citrus pith, rose hips, and sea salt notes. A rosé to convert people who think that pink wines can't be serious. Drink before the end of 2023.
- Adelaida District Paso Robles
- 13.5% Alcohol by Volume
- 900 Cases Produced
- 42% Mourvedre
- 40% Grenache
- 17% Counoise
- 1% Cinsaut
Recipes & Pairings
- Fried chicken
- Mediterranean tapas
The core of our Dianthus comes from the oldest section of French-sourced vines at Tablas Creek. In 1994, two years after our French vines had been released from their USDA-mandated quarantine, we had propagated just enough to plant a few rows of each varietal on a hill overlooking our vine nursery. Over the next few years, we used cuttings from these plants to plant the rest of our vineyard. These few rows of high-quality vines ripen later than the rest of the vineyard, so we harvest the Mourvèdre, Grenache, and Counoise together and co-ferment them (on their skins) in a single stainless steel fermenter. After 36 hours, we draw about 800 gallons of juice off the blend, and ferment it dry away from the skins. These lots are then supplemented with saignées (bleedings) from other Mourvèdre, Grenache, Counoise, and (for the first time in 2021) Cinsaut lots in the cellar.
The 2021 vintage came after a chilly, relatively dry winter, the exception being a single storm that dropped more than a foot of rain on us in late January. The cold, dry winter produced a fruit set with smaller clusters and smaller berries, and yields were down about 25% compared to our average. The growing season was ideal, with each hot stretch followed by a cool period that allowed the vines to recover, and that combined with the low yields to produce some of our most intense fruit ever and our highest average acids since the chilly 2011 vintage. We believe that 2021 has all the hallmarks of a blockbuster year.