2023 Picpoul Blanc
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The 2023 Tablas Creek Vineyard Picpoul Blanc (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s fifteenth 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.
Tasting Notes
A nose of fresh pineapple and sea spray, mint, and orange oil. The palate is like a dry version of a piña colada, from the pineappley brightness to a creamy richness reminiscent of coconut. The finish is clean, vibrant, and delineated, with a lingering mineral petrichor note that keeps the final impression clean and bright. Drink now and over the next few years.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 13.0% Alcohol by Volume
- 181 Cases Produced
Blend
- 100% Picpoul Blanc
Certifications
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Fried Calamari
- Thai dishes with lemongrass & ginger
- Dover sole
- Ceviche
Production Notes
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 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.
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 2024.