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Tablas Creek Cotes de Tablas Rouge 2015

Rhone Red Blends from Adelaida District, Paso Robles, Central Coast, California
  • V92
  • RP90
14.5% ABV
  • TP92
  • WE92
  • WS90
  • RP90
  • WE90
  • WS93
  • RP93
  • RP89
  • RP91
  • RP91
  • RP90
  • RP92
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Currently Unavailable $38.99
Try the 2016 Vintage 35 99
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14.5% ABV

Winemaker Notes

The 2015 Cotes de Tablas has a spicy Grenache-led nose, despite the relatively high percentage of Syrah: wild strawberry, mint, fresh figs, and an undertone of chorizolike meatiness. In the mouth, lifted fruit is balanced with richness, like strawberry shortcake, with complicating flavors of Mexican hot chocolate, cola, and fresh dates. Drink now and over the next decade.

Try pairing with grilled steaks, pastas with meat sauces, rich beef stews, spicy sausages.

Blend: 39% Grenache, 35% Syrah, 16% Counoise, and 10% Mourvedre

Critical Acclaim

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V 92
Vinous
Inky ruby. Ripe cherry, floral pastilles, black pepper and allspice on the perfumed nose. Densely packed, sweet and focused in the mouth, offering intense dark berry and bitter cherry flavors that slowly become sweeter with aeration. Shows very good energy and strong lift on the clinging, spicy finish, which is framed by youthfully chewy tannins.

Range: 90-92

RP 90
Robert Parker's Wine Advocate
A blend of 39% Grenache, 35% Syrah, 16% Counoise and 10% Mourvèdre, the 2015 Cote de Tablas sports a pale to medium garnet-purple color and expressive black raspberry, blackberry and red currant nose with hints of Chinese five spice and Sichuan pepper. Medium-bodied, firm and chewy in the mouth, the palate is filled with red and black fruit layers and finishes with an herbal lift.
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Tablas Creek

Tablas Creek Vineyard

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Tablas Creek Vineyard, Adelaida District, Paso Robles, Central Coast, California
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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.

Adelaida District

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Covering the Santa Lucia Range in the northwestern portion of the greater Paso Robles appellation, the Adelaida District AVA reaches from 900 feet to over 2,000 feet in elevation. The appellation does well with Rhone and Bordeaux varieties as well as Zinfandel.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

PBC2278646_2015 Item# 206411