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Tablas Creek Cotes de Tablas Blanc 2005

Rhone White Blends from Paso Robles, Central Coast, California
  • W&S94
  • RP92
0% ABV
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3.5 22 Ratings
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3.5 22 Ratings
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Winemaker Notes

Number 40 on the Wine.com 100 of 2007!

The Tablas Creek Vineyard Côtes de Tablas Blanc is a blend of four estate-grown white Rhône varietals: Viognier, Roussanne, Marsanne, and Grenache Blanc. The wine, like most wines of the Southern Rhône, is a blend of varietals, featuring the aromatics and fruitof the Viognier, the flavors and clean minerality of the Marsanne and Roussanne, and the crisp acids and richmouthfeel of the Grenache Blanc.

It features spicy aromas of herbs, stone fruits and minerals are followed in the mouth by apricot flavors, rich texture, brightacidity, and a long, clean peachy finish.

Food pairings: mussels Mariniere, green salads with avocado and citrus dressing, scallops, ceviche, light fish (halibut, sole) with tropical salsa

"A barrel sample of the 2005 Cote de Tablas blanc (42% Viognier, 33% Roussanne, 19% Marsanne, and 6% Grenache Blanc) offers lovely notes of honeysuckle, orange peel, and other tropical fruits in its medium to full-bodied, stylish personality." Rating: 90-92
-The Wine Advocate

"A sumptuous white, a combination of mouthwatering richness with remarkable delicate and detailed aromas an flavors" 94 Points
-Wines & Spirits

"Yellow-gold. Fresh, floral aromas suggest dried pear, peach skin and white pepper. Round and oily, with full-bodied but energetic pit fruit flavors and a brisk, peppery finish. This is made to drink soon after release, according to general manager Jason Haas." 88 Points
International Wine Cellar
November 15, 2007

Critical Acclaim

All Vintages
W&S 94
Wine & Spirits
RP 92
Robert Parker's Wine Advocate
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Tablas Creek

Tablas Creek Vineyard

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Tablas Creek Vineyard, , California
Tablas Creek
The Perrins of Chateau de Beaucastel and Robert Haas, their importer since 1970, founded Tablas Creek Vineyard in 1990. They chose their 1600-foot elevation site in West Paso Robles' Las Tablas because of its chalky clay soils and its climate similar to the southern Rhone Valley. They imported selected French cuttings of Mourvedre, Grenache, Syrah and Counoise and multiplied, grafted and planted their own vines, which they farm organically. This blended wine, in the image of Chateauneuf-du-Pape, is 100% estate-grown and bottled.

The source of the most racy and tactile, and yet uniquely light and complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

WWI16927_2005 Item# 89035

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