2024 Dianthus
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The Tablas Creek Vineyard Dianthus 2024 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".
Tasting Notes
A beautiful deep peach color. On the nose, an appealing mix of yellow raspberry and yellow roses, cranberry and sweet spice. The mouth is luscious but electric too, with flavors or raspberry and salted watermelon, creamy texture, and a vibrant line of acidity that leaves a lingering impression of plum skin and briny sea spray. A rosé to convert people who don't think pink wines can be serious. Drink before the end of 2026.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 14.0% Alcohol by Volume
- 999 Cases Produced
Blend
- 44% Mourvedre
- 43% Grenache
- 9% Counoise
- 4% Cinsaut
Certifications
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Salmon
- Sushi
- Anchovies
- Sausages
- Fried chicken
- Mediterranean tapas
Production Notes
We harvest Mourvèdre, Grenache, Counoise, and Cinsaut together and co-ferment them (on their skins) in a single stainless steel fermenter. After 24-36 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 2025.
The grapes for Dianthus were grown on our Regenerative Organic Certified™ and biodynamic estate vineyard.
The 2024 vintage began with second consecutive wet winter, giving the vines good reserves for the growing season. After a normal budbreak and a cool first half of the summer, those reserves were tested by our warmest-ever July and above-average temperatures through October. That led to a compressed harvest that was largely done by the second week of October and yields roughly 20% below our long-term averages. The low yields and warm year combined to produce fruit with intense flavors and noteworthy vibrancy.