2022 Full Circle Pinot Noir
It looks like there was a problem contacting the store. Please try reloading your browser. If the problem persists try contacting us at orders@tablascreek.com
2022 is the thirteenth vintage of our Full Circle Pinot Noir, grown on the small vineyard outside the Haas family's home in Templeton, in the cool (for Paso) Templeton Gap AVA. Its name reflects Robert Haas's career: from a start introducing America to the greatness of Burgundy, through decades focusing on grapes from the Rhone, one of his last acts was to plant Pinot at his home and oversee our first few vintages.
Tasting Notes
An appealing nose of maraschino cherry, cola, cedar, fennel, and Chinese five spice. The palate is classic Pinot Noir: red cherry, salted caramel, sarsaparilla, and a little hint of sweet oak. The finish shows sweet baking spices and chalky tannins. Drink now and over the next decade.
Technical Details
Appellation
- Templeton Gap Paso Robles
Technical Notes
- 12.0% Alcohol by Volume
- 251 Cases Produced
Blend
- 100% Pinot Noir
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Roast pork loin
- Veal
- Roasted Chicken
- Spicy sausages
Production Notes
This Pinot Noir comes from from the 2.5 acre vineyard around founder Robert Haas's house in Templeton. The Templeton Gap has been long recognized for its marine influence and resulting microclimate that is the coolest in the Paso Robles AVA, and the Haas Vineyard is in one of the coolest pockets of Templeton, near Santa Rita Creek. This vineyard is farmed organically by the Tablas Creek Vineyard team.
The 2022 vintage was our third year of drought, but because the rain that we received came early, the vines showed good health though with cluster counts down by about 15%. A cool first half of the summer was followed by our hottest-ever August and September, producing an early start and an even earlier finish to harvest. The vintage's extremely low yields produced concentrated flavors, noteworthy texture, and intense fruit.
The grapes were fermented in one-ton microfermenters, half de-stemmed and half with stems for a more savory profile, punched down twice daily by hand. After pressing, the wine was moved into a mix of one-year-old and two-year-old Marcel Cadet 60-gallon barrels, for a hint of oak. The wine stayed on its lees, stirred occasionally, for 10 months, before being blended and bottled in August 2023. We've aged the wine in bottle for an additional year since then.