2023 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
2023 is the fourteenth 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
A distinctively Pinot nose of cherry cola, milk chocolate, leather, and a little sweet oak. The mouth shows cherry skin, sweet earth, and a little oregano-like herbiness from some well-integrated stems. There's a kiss of oak on the finish.
Technical Details
Appellation
- Templeton Gap Paso Robles
Technical Notes
- 13.5% Alcohol by Volume
- 260 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 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.
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 2024. We've aged the wine in bottle for an additional year since then.