2023 Tannat
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The Tablas Creek Vineyard 2023 Tannat is Tablas Creek’s twenty-first bottling of this traditional varietal from South-West France, known principally in the Pyrenees foothills appellation of Madiran, but originally native to the Basque region. Tannat typically has intense fruit, spice, and tannins that produce wines capable of long aging.
Tasting Notes
A generously juicy, minty nose of black cherry, graham cracker, and cocoa powder. The mouth is vibrant too, with a lovely chocolate-covered cherry note, salted butter, and boysenberry pie flavors. The finish shows Tannat's characteristic good acids, grippy tannins, and a lingering floral note like violets.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 14.5% Alcohol by Volume
- 980 Cases Produced
Blend
- 97% Tannat
- 3% Cabernet Sauvignon
Certifications
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Game stews
- Pepper steak
- Szechuan beef
- Duck breast
Production Notes
When we imported our Châteauneuf du Pape clones, the Perrins’ French nurseryman included Tannat cuttings because he believed the grape would thrive in the rocky limestone soils of Paso Robles. We have planted 3.5 acres of Tannat, and it has indeed thrived here.
Our Tannat grapes are grown on our Regenerative Organic Certified® and biodynamic estate vineyard.
The 2023 vintage began with our wettest-ever winter, replenishing groundwater 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 Tannat grapes were destemmed and fermented using native yeasts. We aged it in one foudre and a mix of new and older smaller barrels for nearly 2 years before bottling it in April 2025, and then aged it another 10 months in bottle before release.