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Tablas Creek Esprit de Beaucastel Blanc 2005

Rhone White Blends from Central Coast, California
  • RP93
  • W&S93
  • RP94
  • RP94
  • CG92
  • WE91
  • W&S93
  • RP91
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Winemaker Notes

Blend: 70% Roussanne, 25% Grenache Blanc, 5% Picpoul Blanc

The 2005 Esprit de Beaucastel Blanc is a vibrant expression of the terroir of Tablas Creek. It shows aromas of honeysuckle, mint, lemon peel and spice, with rich Roussanne flavors of honey, rose petals, pear, petrol and white flowers, excellent breadth, cleansing acidity and great length.

It should drink well when young but will also reward time in bottle; it is expected to show beautifully for at least the next 5-7 years.

Food pairings: Cooked shellfish (lobster, softshell crab, shrimp); roasted or grilled vegetables (eggplant, asparagus, peppers); foods cooked with garlic and olive oil; rich fish dishes (i.e., salmon, swordfish); Asian stir fry.

"Even better is the 2005 Esprit de Beaucastel Blanc, a combination of 70% Roussanne and the rest mostly Grenache Blanc and a touch of Picpoul that sees no new oak. It reveals classic notes of honeyed marmalade, intense tropical fruits, impressive underlying minerality, and a chalky character in its big, fullthrottle personality that is bursting with character as well as intensity." 93 Points
Wine Advocate
August 31, 2007

"The components of this blend (70 percent roussanne, 25 percent grenache blanc and 5 percent picpoul blanc) form a tight weave. The middle of the wine has a plump, lovely richness without any overt sense of wood; the finish brings scents of fresh spring blossoms and savory saltwater toffee. It lasts with dynamic harmony, suited to age or to miso-marinated black cod." 93 Points
Wine & Spirits
August 2007

Critical Acclaim

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RP 93
The Wine Advocate

W&S 93
Wine & Spirits

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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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Grenache

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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

SKRCTH076_2005 Item# 91227

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