2025 Picpoul Blanc
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The Tablas Creek Vineyard Picpoul Blanc (also known as Piquepoul or Piquepoul Blanc in France) is Tablas Creek’s sixteenth 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 classic piña colada take on Picpoul, with a nose of pineapple core, lemongrass, and sea spray minerality. The mouth shows more pineapple notes along with preserved lemon and saline elements. Substantial and serious, but still bright. A wine to confound anyone who thinks Picpoul can't be more than a simple pleasure.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 13.5% Alcohol by Volume
- 130 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 2025 vintage began dry but finished wet, with two-thirds of the winter's precipitation coming in February and March. That late rain delayed budbreak and allowed us to dodge any spring frosts. The summer was warm but rarely hot, with the fewest 100° days in our history. Harvest began at a normal time frame but cool temperatures in September and October slowed down harvest. We navigated two early rain events without damage and finished an extended but unhurried harvest in early November. The exceptionally long hangtime and gradual ripening combined to produce fruit with deep colors, remarkable intensity, and noteworthy vibrancy. We believe 2025 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 2026.