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2023 Dianthus Bottle

2023 Dianthus

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The Tablas Creek Vineyard Dianthus 2023 is a blend of four estate-grown varieties 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".

Reviews coming soon

Tasting Notes

A lovely deep peach color. On the nose, a powerful combination of blood orange and juniper, spiced plum and smoky minerality. The mouth is rich with raspberry and rhubarb fruit, creamy texture, and a vibrant line of acidity that leaves a lingering impression of plum skin, rose petals, and briny sea spray. A rosé to convert people who don't think pink wines can be serious. Drink before the end of 2025.

Technical Details

Appellation

  • Adelaida District Paso Robles

Technical Notes

  • 14.0% Alcohol by Volume
  • 1380 Cases Produced

Blend

  • 51% Mourvedre
  • 38% Grenache
  • 8% Counoise
  • 3% Cinsaut

Certifications

  • roc-gold
  • ccof-organic

Recipes & Pairings

Food Pairings

  • Salmon
  • Sushi
  • Anchovies
  • Sausages
  • Fried chicken
  • Mediterranean tapas

Production Notes

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 24 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 Cinsaut lots in the cellar. The blend was fermented using native yeasts in stainless steel, then let settle and cold stabilized before bottling in January 2024.

The grapes for Dianthus were grown on our Regenerative Organic Certified™ and biodynamic estate vineyard.

The 2023 vintage began with our wettest-ever winter, replenishing ground water and delaying budbreak. It continued with our coolest growing season in more than a decade, which combined with the late start to produce a harvest roughly a month later than most recent years, beginning in mid-September and not concluding until mid-November. Warm, sunny weather starting in October allowed the later-ripening varieties to reach full maturity. The exceptionally long hangtime and gradual ripening combined to produce fruit with deep colors, remarkable intensity, and noteworthy vibrancy. We believe 2023 has all the hallmarks of a blockbuster year.

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