Winemaker Notes
Pair with grilled steaks, pastas with meat sauces, rich beef stews and spicy sausages.
Blend: 55% Grenache, 25% Syrah, 13% Mourvedre, 7% Counoise
Professional Ratings
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Tasting Panel
Raspberry hue; spicy, smooth, and exuberant with lush and tangy fruit; dense and well-balanced with a lengthy finish.
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Jeb Dunnuck
The 2016 Côtes de Tablas is more Grenache-dominated and includes 25% Syrah, 13% Mourvèdre, and the rest Counoise, all brought up in neutral foudre. It offers outstanding notes of kirsch and darker fruits, herbes de Provence, and spice in a medium-bodied, silky, elegant, finesse-oriented package that’s well worth drinking.
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Wine & Spirits
Neil Collins blends this wine from grenache, syrah, mourvedre and counoise, all of the fruit organically farmed at Tablas Creek. He ferments it without added yeasts and ages it in large French oak foudres, delivering a juicy, red-fruited wine with its warmth integrated into the rich fruit. Notes of strawberries, honey and toast last in a bright impression. For grilled ribs.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
