Grapes of the Rhone Valley: Cinsaut (aka Cinsault)

Last year, we harvested three grapes for the first time ever. The one white among them (Bourboulenc) has already been bottled and released to our wine club members. The two reds (Cinsaut and Vaccarese) are sitting quietly in the cellar after our decision this spring to bottle this first vintage on its own. But as we get ready to pick the 2020 Cinsaut, I thought it was time to take a deep dive into what we know about it. 

CINSAUTEarly History
The precise origin of Cinsaut (often spelled Cinsault) is unknown, but it likely evolved in the south of France. It is distantly related to Picpoul, and has been planted widely enough to be known by different names in Spain (Sinsó), Italy (Grecaù and Ottavianello), South Africa (Hermitage), Australia (Black Prince), and California (Black Malvoisie). As Cinsaut, it also plays significant roles in Lebanon, Morocco, and Turkey.1

Cinsaut is pronounced sæ-soʊ. The first syllable is like the "San" in San Francisco if you just stop just before the lingual "n". The second syllable is very close to the English "so". The syllables are emphasized equally.

The roughly 51,000 acres of Cinsaut in France make it the ninth-most-planted grape there, but that is just a fraction of the more than 120,000 acres there at its peak in the 1970s. Now, while much of the production is still used in red blends, an increasingly large share of this acreage goes into the region's many rosés.

Cinsaut is the fourth-most planted red grape in the Chateauneuf-du-Pape appellation (a distant fourth, after Grenache, Syrah, and Mourvedre) at 205 acres, 2.6% of total acreage.2

There is a long history of Cinsaut in California, though it has never been particularly widely planted here. As early as 1867, it was listed as "deserving of planting" in Thomas Hyatt's viticulture handbook.3 In 1990, there were 90 acres in California (it was called "Black Malvoisie" in the Grape Acreage Report), all but 3 planted 1980 or earlier and all but 10 in the Central Valley. By 2019, there were 99 acres in California, split roughly equally between the Central Valley, Central Coast, North Coast, and Sierra Foothills regions.

Cinsaut at Tablas Creek
Although French grapegrowers have generally preferred Cinsaut over Counoise (to which it is often compared, because they play similar roles in Rhone blends) because it ripens earlier, the Perrins have long preferred the extra depth and brighter acids that Counoise contributes. Given our confidence that we could wait as long as we needed to ripen Counoise in Paso Robles, we chose to focus on Counoise in our original imports, back in 1989. But we always planned on eventually working with Cinsaut as well.

We included Cinsaut in our second wave of imports in 2003. It spent 9 years in quarantine at UC Davis before being released in 2012, along with Bourboulenc and Vaccarese. It took four years of propagation before we were able to plant our first quarter-acre block in 2017. The 2019 harvest was our first.

We added a second roughly half-acre head-trained block in 2019. The 0.82 acres we have accounts for 1% of California's 82 acres as of 2018.

Cinsaut in the Vineyard and Cellar
In the vineyard, Cinsaut is vigorous and productive, with large clusters of large, dark-skinned berries. It thrives in drought conditions, and ripens roughly one-third of the way through the harvest cycle. In 2019 (our first vintage) we harvested on September 26th, at 22 Brix and a pH of 3.64, both near the median for our red grapes last year.

We only have limited experience with Cinsaut in the cellar, but it is known to be prone to oxidation, so we are treating it like Counoise and fermenting it in closed stainless steel fermenters.

We made the decision to bottle our small 2019 production (two barrels, or roughly 50 cases) on its own. In the long run, we think it could be a useful contributor to many of our red blends, and a lovely addition to our rosés.

Cinsaut 1

Flavors and Aromas
Cinsaut produces wines with medium red color, spicy raspberry, violet, and black tea aromas, and flavors of tart cherry, redcurrant, and new leather. They tend to be relatively low in alcohol, with moderate to slightly above-average acidity and moderate to slightly below-average tannins. The wine's juicy acidity and low alcohol point to its appeal in blends, where it can help moderate the lower-acid, higher-alcohol, and more tannic Grenache, Syrah, and Mourvedre.

We are very much looking forward to experimenting with Cinsaut as a rosé grape as well. Stay tuned!

Footnotes (all highly recommended for those interested in further reading)

  1. Jancis Robinson, Wine Grapes, HarperCollins 2012
  2. Harry Karis, The Chateauneuf-du-Pape Wine Book, Kavino, 2009, p 78
  3. Patrick Comiskey, American Rhone, UC Press, 2016, p 26

Harvest 2020 Begins Slowly, After a Record-Short Interval from Veraison

Last week, we brought in our first two lots of Viognier and our first lot of Syrah. It wasn't a furious start to harvest, but it was still a beginning. The cellar smells like honeysuckle and nectarines from the Viognier, there's the energy that always comes from the beginning of the harvest season, and the harvest chalkboard is no longer a literal clean slate:

Harvest Chalkboard August 2020

[Editor's note, congratulations to Senior Assistant Winemaker Chelsea Franchi and her husband Trevor on the arrival of their little girl Bohdi on our second day of harvest!!!]

We typically mark the beginning of harvest as the day the first fruit comes off the estate. So, in 2020 that meant the August 25th arrival of grapes from our oldest Viognier block. In my verasion post last month, I predicted a start time sometime between August 26th and September 5th. These dates are calculated by adding 36 to 48 days from our veraison date (the range we've seen over the last 15 years between first veraison and first harvest). 2020 produced an interval of just 35 days. If you've been following weather reports from California, you can probably guess why. After a moderate summer that had produced just three 100 degree days as of late July, the last month has seen ten days top the century mark and another ten top 90. Nighttime temperatures were warm too. In late July we hadn't had a single day all summer not drop into at least the 50s. Between August 15th and August 24th, we had nine of the ten nights get down only into the 60s.

Happily, the heat wave broke just as harvest was approaching, and since August 22nd we've seen an average high of 90 (with nothing higher than 95) and an average low of 55. The wildfire smoke we saw between August 19th and 22nd has cleared. And the picks we've done so far have been in ideal conditions. I love the photos that Viticulturist Jordan Lonborg took during that night pick, beginning 3am on August 25th. Here are two; you can see the rest on our Instagram feed:

Night Harvest 1 Night Harvest 2

Although we've started harvesting, it's important to remember that most of the vineyard is still some time off. The family of Rhone grapes is diverse enough that we typically figure a two-month stretch for harvest. In fact, there are some grapes that are still only in the middle of veraison (like this Counoise, below) as others are being picked:

Counoise pre-harvest 2020

Looking through our other red grapes shows the range of ripeness levels. Counoise is farthest out, likely six weeks or more, but others still have a ways to go. This Mourvedre is mostly red, but still likely won't be picked for more than a month:

Mourvedre pre-harvest 2020

Grenache is still as much pink as red, with the range of colors and jewel tones characteristic of this, our most beautiful grape. It too is at least a month out.

Grenache pre-harvest 2020

There are grapes that are getting close, most notably Syrah, already dark and starting to soften, and showing its classic conical cluster shape:

Syrah pre-harvest 2020

The other grape that is getting fairly close is Cinsaut. We're only on our second harvest, but one of the reasons why it is more planted than Counoise in France (despite that Counoise is more intense, and they serve similar roles in most blends) is that it ripens a month earlier, before or with Grenache instead of after:

Cinsaut pre-harvest 2020

Finally, Terret Noir, which looks fairly dark at this point but is still quite acidic, and on which we will wait another month or so:

Terret pre-harvest 2020

On the white side, Viognier is obviously first in line. But there are others like Vermentino, Marsanne, and Grenache Blanc (pictured below) that are getting close. Vermentino might come as soon as the end of this week, and the other two should arrive sometime in the first half of September.

Grenache Blanc pre-harvest 2020

The weather is supposed to warm up again as we get to the end of this week, but seems unlikely to reach the heights of two weeks ago. That's fine. We're ready. Meanwhile, we'll enjoy the new sights and smells of the cellar as fermentations get going. This lone upright tank (filled with our first Syrah, picked Friday) will soon have plenty of new company.

Syrah in wooden upright Aug 2020


Does a great vintage like 2019 make blending easier... or harder?

On Friday, after a full week of work, we finally got to sit down and taste the ten key red wines from the 2019 vintage we'd been blending since Monday. It drove home just how good the 2019 vintage is. Several of these wines will, I think, vie for the best examples we've ever made, including the Esprit de Tablas, rich and lush, with deep purple fruit and a creamy texture we only get in great years. Other standouts included Le Complice, dark, herb-laced, but with density and texture to match; Grenache, exuberantly juicy, with vibrant acids enlivening it and yet more plushness and density than we expect from this fruity grape; Syrah, the proverbial iron fist in a (black) velvet glove; and even Cotes de Tablas, spicy and fruity, mouth-filling and lush, with creamy texture and the structure to age. That's not to say that the other wines weren't also terrific, but those were the standouts to me. But for all that, it wasn't an easy blending week.

More about that in a bit. But first, let me take you through how the week played out.

2019 Red blends

Our blending process is one we've developed over the decades, built on how they work at Beaucastel. Of course, with Coronavirus mitigating against international travel, we had to make a few changes this year. But it's still the same process, of building consensus around a table of participants, starting from individual fermentation lots and moving through our hierarchy of wines.

As usual, we started our blending week Monday morning by tasting, component by component, through what we had in the cellar. Because it's too much to ask to keep your palate fresh to taste 59 separate lots of young red wines, we divided this stage up between two days. Monday saw us tackle Mourvedre, Syrah, and our one lot of Pinot Noir, while Tuesday we tasted Grenache, Counoise, Tannat, one co-fermented lot, and our oddballs: Terret Noir, Cabernet, and our two new red grapes, Vaccarese and Cinsaut. Our goal at this first stage is to identify the quality of the different lots, and get a sense of both the character and diversity present in the vintage to help give us direction in blending. Here's a quick tour of Tuesday's lineup:

We grade on a 1-3 scale, with 1's being our top grade (for a deep dive into how we do our blending, check out this blog by Chelsea from a few years back). For context, in a normal year, for every 10 lots we might see 3-4 "1" grades, 5-6 "2" grades and 1 "3" grade. This year we saw the most "1" grades and the fewest "3" grades I can remember. How I graded each variety, in the order in which we tasted them:

  • Mourvedre (14 lots): Less Mourvedre (in both quantity and number of lots) than recent years, after a short Mourvedre crop in 2019. But amazingly powerful and representative of what we love about this, our most important grape. I gave seven lots a 1 grade, and three others intermediate 1/2 grades. Even the 2 grades I gave out were pure, juicy, and classic, and will make for a tremendous varietal Mourvedre. As for the blends that are based on Mourvedre, wow.
  • Syrah (15 lots): If possible, even stronger than the Mourvedre. Of course, Syrah is the most consistent grape that we grow, but we loved the varietal purity that it showed, and its structure without any sense of hardness. Eight 1's, with five others that I gave 1/2 grades to. If you're doing the math, that leaves only two "2" lots, and no "3" lots. Great syrahs have a creamy, minerally texture equal to their black fruit and structure, and these did, in spades.
  • Pinot Noir (1 lot): From the small vineyard in the Templeton Gap that my dad decided to plant outside my parents' house back in 2007, with a mix of different clones. This year they produced a Pinot that was on point for me, lighter in body than the Rhones we tasted that day, but with plenty of flavor, classic cherry and cola notes, and just a touch of oak. Should make for a very nice 2019 Full Circle Pinot.
  • Grenache (14 lots): Typically, Grenache shows the most diversity at this stage, because it takes longest to ferment and many lots are still settling into final form. The couple of weeks that Coronavirus delayed our blending this year probably helped this more than any other. Four 1's from me, with six others getting 1/2 grades. Only four 2's and no 3's. Plenty of Grenache's signature fruit and spice, with great acids across the board. Less of the sometimes drying front-palate tannins than we sometimes see at this stage. A few lots that seemed high enough in alcohol that we needed to be careful.
  • Counoise (6 lots): A nice range of Counoise styles, from the translucent, juicy lots that remind us of Gamay to the richer, spicy, purple-fruited Counoise that we look to use in Esprit. The acids here seemed likely to come in particularly useful in this vintage where Mourvedre and Syrah were so luscious. Two 1's, two 1/2 grades, one two, and my only 2/3 of all the lots (though even this found a good home in the Cotes de Tablas later in the week).
  • Cinsaut (1 lot): Our first Cinsaut, and only two barrels. A nose of dusty grape candy, with a fresh, appealing, spicy purple-fruited palate. It didn't seem to have Esprit-level depth, but will introduce itself very nicely to the Tablas Creek audience as a varietal wine.
  • Vaccarese (1 lot): A new experience for most of us around that table, as it's our first harvest of a grape with only about 30 planted acres worldwide. It showed a lovely deep purple color, with a nose of pine forest and minty juniper. The mouth was more Loire red than Rhone-like, to me, with notes of tobacco and spice, medium body, some tannic grip, and fruit flavors playing a secondary role. As we do with new grapes, we're planning to bottle it on its own so we can wrap our own heads around it and share it with all of you. Exciting!
  • Terret Noir (1 lot): Terret was as usual zesty and bright, but felt more polished than it has in recent years, with more floral character and less aggressive tannins than we've seen the last few years. Plenty pretty enough to bottle on its own, but since we'd reduced crop levels to try to tame the tannins and had seen a mildew outbreak further depress our harvest, we didn't think we'd have enough to use in Le Complice and bottle on its own. It turns out we will... more on that below!
  • Tannat (4 lots): Massive, dense, spicy, dusty, and dark. Tannic but not overbearing. Three of the four lots showed some oak, and I preferred the one without for En Gobelet, but the remainder should make a powerful, ageworthy, chocolaty varietal Tannat.
  • Cabernet (1 lot): Typically, the few rows of Cabernet in our old nursery block go into our Tannat, but in years where we get two barrels, and it's so powerfully expressive of Cabernet that we can't bear to blend it away, we contemplate putting it in bottle. It turns out that 2019 will be the first year since 2013 that we do. A tangy, green peppercorn and eucalyptus nose, with powerful black fruit and cigar box flavors, and a lurking minerality that I absolutely loved. I'm not a big fan of the low-acid, high-tannin style that most Napa Cabernets show (and most other Cabernet regions try to mimic). But this Cabernet, with its minerality and freshness... this, I'm looking forward to drinking. 

We finished Tuesday with a round-table discussion about what we wanted to try in the blending the next few days, and decided that given the apparent strengths of all three of our main red grapes it only made sense to kick off the blending trials for both Panoplie and Esprit with three different blends, each one emphasizing one of the varietals, and see what we learned. We also noted that with our relatively small Mourvedre crop this year, we needed to set our expectations for quantity lower.

Wednesday morning, we reconvened to work out the two blends, starting with the Panoplie. As always, we tasted our options blind, not knowing what was in each glass. Panoplie is always overwhelmingly Mourvedre (typically 60% at least) and typically not much Syrah, because Syrah's dominance often proves to be too much for the character of the Mourvedre. But in this vintage, we split between a blend with roughly equal Syrah and Grenache percentages and one that had 30% Syrah, which would have been our most ever. (A third option, which was closest to our "normal" Panoplie blend, with 26% Grenache and only 8% Syrah, was no one's favorite, seeming a bit thinner by comparison.) When we get an equal split around the table between two wines, our first approach is to try to hit the mid-point between the two wines, to see if we can get everything we all liked in a single blend. It doesn't always work, but it did for this wine, so we settled on a blend of 62% Mourvedre, 22% Syrah, and 16% Grenache.

Panoplie decided, we moved on to the Esprit. Unlike with the Panoplie, we got nearly universal agreement on the first round, with a blend of 39% Mourvedre, 30% Grenache, 21% Syrah, and 10% Counoise. The relatively high percentages of Grenache and Counoise seemed to polish the deeper flavors of Syrah and Mourvedre, producing something deep, spicy, and creamy, with warm spices and a lovely loamy earthy umami character. Just outstanding. I wouldn't have predicted the high Counoise number, but this is similar to what we often find in blending our whites: that in richer, more structured years, a little higher percentage of the brighter grapes makes for a more complete wine.

Thursday, we moved on to our two small-production wine club blends, En Gobelet and Le Complice. Because of the high quality of the vintage overall, even with all the lots that we'd chosen for Esprit and Panoplie, we had quite a bit of choice on En Gobelet, made entirely from head-trained, dry-farmed blocks. And this turned out to be the most difficult decision of the week. All three of our first round options received at least one first place vote, and the two favorites were quite different, one with twice as much Grenache as Mourvedre, and the other with nearly equal parts of the two. Complicating things, neither favorite had much Tannat, and we were worried that the wine that got the most first place votes, with just 2% Tannat, might end up too similar to the Esprit. We decided to try another blend that replaced some of the Mourvedre in our favorite with enough Tannat to get to 10%. This ended up only muddying the waters, as that Tannat-heavy version got three first place votes, but also four last place votes from people who felt that the added darkness and tannin overwhelmed the terroir character that En Gobelet expresses at its best. And this time, splitting the difference didn't please anyone, as it felt less deep and dark, but still less terroir-driven than the starting point. In the end, we decided that we needed to taste the favorite from round one against Esprit to know whether we'd made the right decision.

It was a relief that, after that, Le Complice came together in one round. The wine celebrates the kinship we feel Terret Noir shows with Syrah, and particularly the Syrah lots fermented with stems or whole clusters. Both grapes share a peppery spiciness, although Syrah is very dark and Terret quite pale. Because both grapes tend toward high tannin, we've realized that we also need some Grenache, to provide flesh to the bones and spirit of Syrah and Terret. Last year, we didn't end up using all the Terret we produced, but with this year's small crop, we thought we would. Still, given how much we liked the Terret in the lot tasting, we were delighted when it was revealed that our universal favorite was 67% Syrah, 27% Grenache, and just 6% Terret... leaving half our Terret to make a varietal wine. The resulting wine was dark, smoky, and spicy, with just enough of that green peppercorn stem spice to balance the wine's ample black fruit and mineral. Just delicious, and should be fascinating to watch age.

Friday, we started early in the morning to tackle the Cotes de Tablas. Even though we'd already used about two-thirds of our lots with our higher-end wines, all three of our options were delicious. We knew we didn't have much Mourvedre left, and had some Counoise lots we knew we wanted to use as a varietal. That left us exploring options for the relative quantities of Grenache and Syrah. In the end, although we settled on a middle ground, rejecting the wine with 49% Grenache and only 26% Syrah as nice but a touch simple, while the wine with 40% Grenache and 35% Syrah was serious and structured, perhaps too much so for Cotes de Tablas. Our final blend was 44% Grenache, 30% Syrah, 17% Counoise, and 9% Mourvedre. We're making less Cotes de Tablas as we shift the focus of our middle tier (between Patelin and Esprit) in the national market toward varietal wines, but the roughly thousand cases we'll make this year will, I feel sure, be one of our best ever.

That afternoon, we sat down to taste the finalized blends alongside the four main varietal wines that we hadn't yet tried. It turned to that the En Gobelet differentiated itself from the Esprit with no trouble, showing more lift and translucency, and clearer expression of saline minerality, while the Esprit showed darker, plusher tones, and a creamier texture. So, issue solved. Sometimes all it takes is a little time, and perspective.

For our varietal wines, we identify lots during the first stage that express that grape's character the most clearly, and then try to avoid using them in the other wines. Of course, if one of our top blends needs a lot, it gets it, but there's usually enough leeway (and enough difference between what's great for Esprit and what would be great in, say, a varietal Mourvedre) that it works out. And in a year like this, it's a pleasure to see how clearly the character of both the grapes and the vintage shine through. My quick notes on the varietal wines:

  • Grenache (400 cases): Exuberantly juicy on the nose. In the mouth, our most powerful Grenache in years, yet still vibrant. Quite dark. A baby. 
  • Syrah (725 cases): Nose is dark, with black olive, black pepper, blackberry, and smoke. The mouth is plush, with the iron fist of Syrah tannins cloaked in dark fruit. After no Syrah in 2018, will be a treat to send to club members.
  • Mourvedre (300 cases): Nose of pure red fruits. The mouth is creamy, with Mourvedre's ability to walk the line between red and black raspberry fruit, a little loamy earth. Good acids and tannins. Classic.
  • Counoise (325 cases): A brambly purple-fruited nose. The mouth is zesty with more cherry fruit, refreshing acidity and medium body. Should be a crowd pleaser.

In addition to these wines, we'll have 50 cases each of varietal Terret Noir, Cinsaut, and Cabernet, 175 cases of Vaccarese, 475 cases of Full Circle Pinot, and a glorious 1250 cases of Tannat. Lots of fun things to share, for sure.

A few concluding thoughts. First, in looking for a comparable vintage to 2019, the closest one would probably be 2017, but top to bottom, 2019 had a touch more concentration and polish (though lower quantity). In particular, Grenache was stronger than it was in 2017. Maybe a vintage like 2007, which was outstanding across the board, but we were picking riper then, and this 2019 shows, for me, more minerality and less of the super-ripe character that I get now when I drink a 2007. And I like the whites from 2019 a ton -- more than I did either 2007 or 2017. Still, given that we rank these vintages pretty universally as among our top ever gives a sense of how exciting we think 2019 is. It will be fun to get to know it over the coming months and years. 

Second, a vintage this strong, with such terrific raw materials across the board, in some ways complicates the blending process, because we're having to make stylistic judgment calls in addition to quality rankings. In an average year, the limited volume of top-rated lots of our main grapes can constrain the percentage we use in Esprit. In a year like this, we could have chosen quite a bit more top-ranked Grenache, Syrah, or Mourvedre than we did, if we'd wanted. That means that we weren't just having to decide what our best lots were, and whether they fit together properly, but which stylistic direction we wanted to take the wines. And while there's almost always good agreement about what grade a lot should have, as you can tell from my description of the process, what people like best is a more sticky question. Still, in a year like this, we do have the reassuring thought (which came through as we got down to the Cotes de Tablas) that our third- and fourth-choice lots are still really, really good. So, we know that with such good raw materials it's unlikely we can go too far astray.

Finally, given that we weren't able to have a Perrin here, it's great that this vintage was so strong. We're used to having decades of experience tasting Beaucastel around our blending table. We didn't this year, although between Neil, me, Chelsea, Craig, Amanda, Austin, and Jordy, we did have more than 120 Tablas Creek blending sessions under our belts. I'm confident that when the Perrins do get to taste what we made, we will have done them proud.


Report from the distanced blending table: 2019 is a vintage of remarkable power and texture

Last week, six of us emerged after two weeks at home to put together the white wines from the 2019 vintage. This was a smaller group than normal, a blending with no Perrin in attendance and the Tablas Creek participants reduced to a core six (Neil, Chelsea, Craig, Austin, Jordy, and me) in the interest of maintaining social distance. Still, it was a relief for all of us to have some social contact and I know it felt great for me to get out of crisis management mode and immerse myself in the familiar intellectual challenge of taking the 37 different white lots we had at the end of the 2019 harvest and turning them into Esprit de Tablas Blanc, Cotes de Tablas Blanc, and a collection of varietal wines.

If you're unfamiliar with how we do our blending, you might find it interesting to read this blog by Chelsea that she wrote a few years ago.

Our first step, as it always is, was to taste each variety in flights, give each lot a grade, and start assessing the character of the year. Our grading system is simple; a "1" grade means it's got the richness, elegance, and balance to be worth of consideration for Esprit Blanc. A "2" grade means we like it, but it's not right for Esprit, for whatever reason. It may be pretty, but without the concentration for a reserve-level wine. It might be so powerful we feel it won't blend well. Or it might just be out of the style we want for the Esprit, such as with too much new oak. A "3" grade means the lot has issues that need attention. It might be oxidized or reduced. It might still be fermenting and in a place that makes it hard to evaluate confidently. Or it might just not have the substance for us to be confident we'll want to use it. Most "3" lots resolve into 2's or 1's with some attention. If they don't, they end up getting sold off and they don't see the inside of a Tablas Creek bottle.

2019 white blending notes

My quick thoughts on each variety are below. For context, in a normal year, for every 10 lots we might see 3-4 "1" grades, 5-6 "2" grades and 1 "3" grade. As you'll see, lots of good grades this year. 

  • Roussanne (12 lots): Some of the best Roussanne lots I can remember in my 18 years doing this. Overall, powerful and concentrated, but not overripe or alcoholic, with better-than-usual acids. Oodles of Roussanne character, across a range of different barrel treatments and vineyard blocks. My grades: five 1’s, a 1/2 that I loved but thought might be too oaky for Esprit, three 2’s, two 2/3 lots that in a weaker year probably would have been solid 2's, and one 3 that will be declassified.
  • Grenache Blanc (7 lots): Some really nice Grenache Blanc, but a little out of the Grenache Blanc mainstream, tending more toward power than brightness. A lot of intermediate grades from me, as I wasn't sure that these powerful, textured Grenache Blanc lots would be needed in Esprit Blanc this year, with Roussanne so powerful and textured on its own. My scores: two 1’s, three 1/2 grades, one 2, and one 2/3.
  • Viognier (7 lots): Like the first two grapes, plenty of power. Since we don't use Viognier in Esprit Blanc, a "1" grade just means that it's as good and expressive as Viognier gets, with freshness to balance its plentiful fruit and body. One "1", two 1/2 lots, three 2's, and one 3 that will be declassified.
  • Picpoul Blanc (4 lots): A great Picpoul vintage, with every lot showing both power and brightness. Two 1's that I thought would be perfect for Esprit, a 1/2 that I wasn't sure whether would be best on its own or in a blend, and one beautifully fresh and lively 2 that was maybe my favorite to drink on its own and which will be the core of our varietal Picpoul this year.
  • Marsanne (3 lots): A terrific showing for this grape, with all three lots showing Marsanne’s classic honeydew and chalky mineral charm, a little extra concentration beyond what we're used to seeing in this famously restrained grape, and better acids that usual too. One 1, one 1/2, and one 2. This will be a great Cotes Blanc component, and plenty worthy as a varietal wine too.
  • Clairette Blanche (1 lot): We only had 180 gallons of this, our scarcest white grape, but it was pretty: lovely salty minerality, with lemon pith and citrus leaf flavors. Clearly capable of contributing to the Esprit Blanc, but also excellent on its own. I gave it a 1/2. See below for how this played out.
  • Picardan (1 lot): Not quite as scarce as Clairette, at 384 gallons, and for me the best Picardan we've had to work with in the four years we've had it in production. Pure, spicy, and rich, with great acids. A "1" for me.
  • Bourboulenc (1 lot): The first harvest for our newest grape. It's been a crazy orange color since it came out of the press, and even as it dropped clear, it's still got that caramel tinge to it. The nose too was a little caramely, with orange pith and a textured, phenolic character. I gave it a "2" because it didn't seem like Esprit Blanc material, but it will be a fun varietal wine that we're excited to introduce to you later in 2020.
  • Petit Manseng (1 lot): Not really relevant to the rest of the week’s work, since we don’t blend Petit Manseng into the other Rhone whites. Still, this was a good chance to check in on how it was doing, and decide whether we wanted to push it along fermentation to a drier profile, or to leave it with more residual sugar [If this question seems interesting to you, check out the blog from a few years back Wrapping Our Heads Around Petit Manseng]. At roughly 100 g/L residual sugar, it felt closer to Vin de Paille than the off-dry profile we prefer, masking the electric acids that make Petit Manseng so fascinating. We decided to let it continue to ferment, until it gets to our 50-60 g/L target.

We finished Wednesday by brainstorming ideas for the Esprit Blanc and Cotes Blanc. The relative shortage of higher-toned Grenache Blanc suggested that we try some Esprit blends with more Picpoul and less Grenache Blanc than usual. As for Cotes Blanc, Viognier always takes the lead, but we weren't sure whether we wanted Marsanne's elegance or Grenache Blanc's density and acid to play second fiddle. So, we decided to try one blend with more Grenache Blanc and less Marsanne, one with more Marsanne and less Grenache Blanc, and one where we increased both to nearly as much as we had Viognier. 

Thursday morning, we started on our blending work by tasting possible Esprit de Tablas Blanc blends. In our first round, the consensus favorite was a blend with 60% Roussanne, 20% Grenache Blanc (on the low side for us), 14% Picpoul Blanc (on the high side for us), and 3% each of Picardan and Clairette Blanche. A blend with 25% Grenache Blanc and just 10% Picpoul felt too monolithic, a little heavy, which I suspected would happen given the Grenache Blanc lots we had to add to get to 25%. And the blend where we increased the Roussanne percentage to 75% felt flat, which in retrospect shouldn't have been surprising as to get to that quantity we'd exhausted the consensus "1" Roussanne lots and had to start pulling from lots that received more "2" grades.

We were happy with the result, but not quite done with Esprit Blanc. Given the small Clairette harvest, if we used 3% in Esprit Blanc that would mean we wouldn't have any left over for a varietal bottling. Before we made that determination, we wanted to make sure that the addition of the Clairette made for a meaningful improvement in the Esprit Blanc. If it did, great. That's our primary goal: make the best Esprit we can, and why it gets first dibs on everything. But we wanted to see. So, we decided to taste our favorite against a similar wine that removed the Clairette in favor of more Roussanne. Lo and behold, we all preferred the wine without the Clairette as a little longer, a little more intense, and beautifully pure. Even better! We get a great Esprit Blanc, and a small Clairette Blanche bottling. Final blend: 63% Roussanne, 20% Grenache Blanc, 14% Picpoul Blanc, 3% Picardan.

Next we tackled the Cotes Blanc. Tasting the wines, it was clear that the solution with more Marsanne and less Grenache Blanc was superior to the others, and we were blown away with how much we liked the resulting wine. It's got the power of a Roussanne-heavy Cotes Blanc vintage like 2011 or 2015, but with more Viognier generosity and sweeter fruit. Just a beautiful wine, and one we're excited to share with you all. Final blend: 44% Viognier, 29% Marsanne, 19% Grenache Blanc, and 8% Roussanne.

We had managed to make our two estate blends without using up any of our grapes completely. So, the final step was to taste those two blends alongside the Patelin Blanc and the eight (yes, eight) varietal wines that this left us. Our principal concerns here are to make sure that the varietal wines are differentiated from the blends that lead with the same grape (so, our Esprit Blanc is different from Roussanne, our Cotes Blanc different from the Viognier, etc) and to make sure that the blends fall into the appropriate places in our hierarchy. My brief notes on each wine, with the rough quantity we'll be bottling this summer:

  • 2019 Picpoul Blanc (250 cases): A nose of pineapple upside-down cake. Lovely in the mouth with flavors of fresh pineapple and green herbs. Saline. Long. Great texture.
  • 2019 Grenache Blanc (900 cases): Color is gold, darker than usual for Grenache Blanc. Nose is burnt sugar and citrus peel. The mouth shows lots of texture, preserved lemon flavors, and great acids. Salty. Long.
  • 2019 Marsanne (325 cases): Pretty honeysuckle nose. Mouth is soft, mineral, peaches and cream, with a little honeydew. Nice acidity (for Marsanne) on the finish.
  • 2019 Patelin de Tablas Blanc (2200 cases): Nose of Haribo peaches and lemongrass, nice. The mouth is softish for Patelin Blanc, more Viognier than Grenache Blanc right now, medium weight with apricots and gentle acids on finish.
  • 2019 Viognier (400 cases): Intensely peach on the nose, freshened with mint and a sweet almond brittle note. The mouth shows rich texture, more peaches, creamsicle, and marmalade. Good acids and length, with a welcome pithy bite providing balance on the finish.
  • 2019 Cotes de Tablas Blanc (1500 cases): Straw, dried apricot, and lemon zest on the nose. The mouth is terrific, balanced between a fruitier peaches & cream note and a yeastier shortbread note. Nice acids and length on the finish.
  • 2019 Roussanne (1300 cases): Honeycomb and cedar on the nose. Mouth is very Roussanne: honey and bay and Indian spices, lots of texture, dry and long on the finish.
  • 2019 Esprit de Tablas Blanc (2200 cases): A sweeter tone to the nose than the Roussanne, sweet oak and jasmine. The palate is lovely: refined green pear fruit, creamy texture, and long, long, long.
  • 2019 Bourboulenc (125 cases): Orange in color and flavors. The nose is shy, a little cola sweetness. The mouth is zesty with a little pithy bite and flavors of orange peel and Seville oranges. Bright acids on the long finish.
  • 2019 Clairette Blanche (75 cases): A nose of clean mineral, sea spray, and lemongrass. The mouth is similar, but with more texture than the nose promises, flavors of watermelon rind, white gummy bear, and a clean finish.
  • 2019 Picardan (75 cases): A richer nose than Clairette, spicy, minty sarsaparilla. The mouth is gorgeous, both bright and rich with flavors of quince, yellow apple, and sweet spice. A little citrus flower note comes out on the yeasty finish. Chelsea described it as "like a really good Champagne you've let go flat".  

A few concluding thoughts:

  • The 2019 vintage seems to have a well defined character already. The 2018 vintage was a terrific year for white wines because of its brightness. Whites like Patelin Blanc, Vermentino, Grenache Blanc, and Picpoul Blanc were all electric. 2019, by contrast, seems great for the denser, more powerful whites, and particularly good for Roussanne. It will be fascinating to see these wines as they get cleaned up and prepped for bottling. This process tends to brighten up wines, and I'm hopeful that they'll keep their texture and richness while getting a little more translucency. If that happens, I think we'll have 2019 in the conversation for the best whites we've ever made.
  • Of all the varieties, I was least convinced by Grenache Blanc. We felt like we had overcropped Grenache Blanc a little in 2018, and so reduced its yield by around a third in 2019. Tasting these wines, I'm not sure that the decision was a good one. We got more texture and power than I can remember tasting in our Grenache Blancs, but I'm not sure that this was a positive tradeoff for less vibrancy. To what extent was it vintage, and to what extent yields? I don't think we know. But we're going to try to figure this out.
  • The process of working together while still maintaining distancing was educational. With six people spaced around our big conference table, we all had plenty of space. We all pulled and washed our own glasses and dump buckets. The sample bottles were wiped down before they were poured, and only one person picked up and poured each bottle. We kept doors and windows open so there was air moving in the room. We'd all been quarantining at home the previous two weeks, and everyone was healthy. Even though wineries are agricultural businesses and therefore considered essential, that doesn't mean we're operating as though the business environment were normal. And as we start physically blending the wines over the coming weeks, we'll be limiting our cellar team to two people at a time, and making sure they're able to maintain their distance. It will mean a slower process, but we'll get it done.

This week, most of us will go back to sheltering at home. But we'll do so knowing that we've hit one of the milestones of the winemaking year. And that the wines we make have the potential to be memorable. That will be one of the positive memories I'll have of Quarantine 2020.

2019 white blends post-blending


Introducing a New Idea: Seasonal Pour Wine Kegs

Readers of this blog know that I'm a fan of offering wine in keg. There are lots of reasons. It's great for the customer because every one of the roughly 130 glasses in a 19.5L keg is as fresh as the first (unlike wines served by-the-glass from bottle, where the last pours are often oxidized). It's great for the restaurant and wine bars that serve it because there's no wasted wine from ends of bottles, and no empty bottles to deal with. It's great for wineries because they're not paying for the bottles, capsules, corks, and labels. And it's great for the environment because the packaging that would otherwise be created for short-term storage of wine, and then (ideally) recycled never gets created in the first place. We were proud indeed in 2018 to get a "Keggy" Award from our kegging partner Free Flow Wines for having kegged enough wine over the years to eliminate 100,000 bottles from being created, shipped, and destroyed again: 

Keggy award in the cellarYes, that mini-keg is the Keggy award. No, there was never any wine in it.

For the last decade, we've had the same lineup of wines available in keg, and we've worked hard to keep these wines -- our Patelin de Tablas red, white, and rosé -- in stock year-round. As those three wines form the core of what of ours gets poured by the glass in restaurants around the country, that makes sense to us. And the growth has been impressive, from just a few hundred kegs (still replacing thousands of bottles) in the early years to the roughly 1000 kegs we sold in 2019. We're planning to continue that program, and look forward to seeing it grow.

At the same time, we felt that we could be doing more with our keg program. While the majority of accounts still are using keg wines as their principal by-the-glass options, by-the-glass programs themselves have changed over the last decade. Printing costs used to be higher, reprinting wine lists used to be rarer, and accounts prioritized wines that they knew would still be available in three, six, or nine months. While there are still plenty of restaurants who value stability, more and more treat their by-the-glass lists as a treasure hunt, reprinting on an office laserwriter whenever necessary, or (more and more) just erasing a chalkboard and writing in something new. Far from it being a disincentive that only a few cases of something cool are available, it's become a selling point in many restaurants and wine bars.

The same impetus has spilled over into the world of keg wines. Accounts looking to change up their lists regularly have been reaching out to us and other wineries asking if we'd do custom kegging for them, small-production things that aren't available elsewhere. That's not really feasible for anything other than local accounts, and it's not ideal for the wines, as a single barrel produces roughly twelve kegs, most accounts don't want twelve kegs for programs like this, and what to do with remnant wine at less-than-barrel quantities is a real challenge. We don't just have wine sitting around waiting for someone to ask us to keg it up. Some wineries do, I know, but that's not us. But we have a new idea we're excited about. We've decided to do three small-batch keggings this year, each in 45-65 keg quantities. These will go up to the warehouse we share with our national marketing partners Vineyard Brands, and be available for any of our distributors to order. When they run out, we'll be ready with something else.

What, you ask, will we start with? Vermentino! Vermentino has always been a grape that we've felt would do well in keg because of its freshness and how well it drinks young. We actually did a custom Vermentino kegging several years ago, and it was delicious and well-received (at least until the restaurant we did it for changed wine directors, the new director took the program in a totally different direction, and we had to scramble to find new homes for the kegs we made). We kept 250 gallons out of our recent Vermentino bottling, and sent it up to our partners at Free Flow, who filled 47 kegs. The first 25 kegs are in stock in California, with the balance waiting to go out to some other key markets.

2019 Vermentino in tank

What's coming next? Counoise, we think. Of all our reds, Counoise seems best suited to kegging because of its light body and refreshingly bright flavors. We only had 250 gallons of Counoise after blending the 2018 vintage, and we're planning to put it all in keg sometime in May.

After that, we'll see. We need to get through blending this year before we know what will suggest itself. But I'd love to do another obscure white in early fall, maybe something like Clairette Blanche or Picardan.

We're excited about this new program. If you run a wine-on-tap program and are interested, grab them while they exist. And if you see one in your favorite restaurant or wine bar, order a glass and let us know what you think. Just don't get mad at us if the next time you go back, something else is available. After all, when they're gone, they're gone. And that's a big part of the fun.


Can rosé wines age? It depends on the grapes they're made from.

Over the weekend, I saw a really nice review of our 2017 Dianthus Rosé on Kerry Winslow’s Grapelive blog. I found it interesting that Kerry, although he loved it, felt like he needed to address it being a 2017, adding the comment that it "is last years wine, but still vibrant and the maturity hasn’t slowed down this fabulous wine". I don't think you'd find a caveat like this for a white wine, and a 2017 would be considered maybe even too young to drink for most reds. But it gets at a common perception of rosés: that they need to be drunk the year that they’re released.

Is it true? There are definitely some, maybe even many, rosés for which I'd say yes. But, and this is important, like reds and whites, the grape(s) that the wine is made with matters. The dominant model for rosés is that of Provence, which is based on Grenache, always an oxidative grape, and they tend to have very pale colors from minimal time in contact with the skins. In the cellar at Tablas Creek, we are careful to keep even red Grenache away from too much oxygen. We ferment it in stainless steel or large wooden tanks, and avoid 60-gallon barriques (what you probably think of as a “normal” wine barrel) for aging. And you'd expect a rosé made from Grenache to have a shorter aging curve. Tannins act as a preservative in wine. So, if you start with Grenache, already an oxidative grape, and pull it early off the skins, which are the source of a wine’s tannins, you're likely to end up with something that’s even less resistant to oxidation. My experience with most Provence rosés (and the American rosés that are modeled off them) bears that out. The wines are at their best the summer after they’re made. The best ones are still good the next summer, but they’ve already started to fade.

But it’s equally important to remember that Provence is not the world’s (or even France’s) only rosé tradition. Bandol, arguably the source of the world’s greatest rosés, uses Mourvèdre as the lead grape. And Mourvèdre is a very different beast from Grenache. In our cellar, we do everything we can to make sure we get Mourvèdre air. We ferment it in open-top fermenters. We age it in oak, and still have to make sure to rack it fairly often so it doesn’t get reductive. Some of that comes from Mourvèdre’s skins, but not all does. And it's worth mentioning that, depending on how your rosé is made, it's going to get at least some of the tannins (and their powers of preservation) from the skins. In the case of our Dianthus, the juice spends between 24 and 36 hours on the skins, giving it a deep pink color and providing a hint of tannic bite that brings counterpoint to the wine's lush fruit.

Two roses for Nov 2019 feature

I remember learning, to my surprise, that as recently as a decade ago many Bandol estates didn’t even release their rosés until the fall after harvest, because they felt that the wines took that much time to really open up and come into their own. I don't think that happens much any more. Producers in the (dominant) Provence model compete to be first into the market in the springtime to lock up the lucrative summer rosé placements, which has created a market and consumer expectation that you want the newest, freshest rosé you can find. That means that for a tradition like Bandol, even if the wine is better in the fall, a producer is likely to make a market-driven calculation that they should release the wine early.

Although the growth of the rosé market has meant that it's more of a year-round item on wine lists, there is still definitely a rosé high season in the spring and summer, and restaurants and retailers all look to feature the newest vintage. So, there are three significant disincentives against fall releases. First, you're releasing a wine into a market that is saturated with earlier releases (many of whom are likely looking to close out any remaining inventory with deep discounts). Second, you're releasing a wine into a category that is going off season. And third, by the time the season opens back up in the springtime, you look like old inventory compared to the new crop of the next year's rosés.

But those market realities don't change the fact that the fall release tradition gets at something important about rosés made from these oxidation-resistant grapes. They improve in bottle, are likely just reaching their peak in the cooler fall and winter seasons, and can be just as good or even better the next summer. Their deeper flavors also make for better matches with the richer foods of chillier seasons.

Dianthus in the snow

That’s why seeing a review like this for this wine makes me happy. It recognizes that these rosés can improve with time in bottle, and can be great winter wines. In our tasting room, we switch in October from showcasing our Patelin Rosé (which we poured for guests in spring and summer) to our Dianthus, which we'll continue to feature through the fall and into the winter, as long as it lasts. It also helps people learn that rosés are not a uniform category, and different base grapes produce different profiles and different life paths, like with reds and whites. For all the growth of the rosé category, the idea that rosés can be diverse is still something that’s not well enough understood.


Harvest 2019 Recap: What's Usually a Marathon Turns Out to Be a Sprint

Last Wednesday, as I was on the road heading to the (remarkable) New York Wine Experience, the cellar team brought in the last lot of grapes from the 2019 harvest, some head-trained Counoise from our Scruffy Hill block. This capped a 40-day sprint: our shortest harvest in 18 years, and longer only in our history than the tiny frost-reduced crop of 2001. That 40 days is a full two weeks shorter than our average this millennium. But unlike in some of the other attenuated harvests, we didn't have to pick because there was a threat of imminent rain, or heat. No, it was just that the consistently warm, sunny weather that we've seen since early August meant that everything was ready. No wonder our cellar crew was ready to celebrate:

Cellar team with last pick of 2019

Because the weather never forced us to pause, the breakdown of our workflow was nearly constant. After a slow start the last week of August and first two weeks of September (after which we sat at only 10% complete) starting September 16th we picked nearly every day until the end of harvest. You can see steadiness of the vintage in the chart below (in the chart, blue is purchased fruit for the Patelin program, and orange estate-grown fruit):

Final Harvest Graph

Yields defy an easy explanation. We ended up down overall about 8% from 2018, but while overall we were almost exactly at our long-time average, the picture depends a lot on which grape you look at. I'll dive into that below. But what stood out to me was that although we had great rainfall last winter, and exceptional vine health all summer, we didn't see the high yields that typically come with that. The complete picture:

Grape 2019 Yields (tons) 2018 Yields (tons) % Change vs. 2018
Viognier 17.4 18.2 -4.4%
Marsanne 12.3 11.8 +4.2%
Grenache Blanc 28.3 43.6 -35.1%
Picpoul Blanc 8.6 9.1 -5.5%
Vermentino 24.7 17.9 +38.0%
Roussanne 46.1 32.6 +41.4%
Other whites 7.8 6.1 +27.9%
Total Whites 145.2 139.3 +4.2%
Grenache 51.4 74.3 -30.8%
Syrah 42.5 44.7 -4.9%
Mourvedre 49.6 64.4 -23.0%
Tannat 19.0 19.8 -4.0%
Counoise 20.0 16.0 +25.0%
Other reds 5.6 3.8 +47.4%
Total Reds 188.1 223.0 -15.7%
Total 333.3 362.3  -8.0%

Average yields ended up at 3.02 tons per acre, nearly exactly at our ten-year average. Other years right around 3 tons per acre read like a litany of our favorite-ever vintages: 2003, 2007, 2014, and 2016. As to why we saw only average yields despite the ample rainfall that we saw last winter, I blame a handful of small things: we saw some shatter in our Grenache blocks due to cool weather at flowering; we decided that we'd been hanging too much crop on our Grenache Blanc and were more aggressive in thinning, and (the only one of these which is troubling) Mourvedre, which didn't suffer from shatter, still hung a small crop. We'll be spending some time in the slower season to come trying to come up with a program to reverse this development, as we've done successfully in recent years with Roussanne. Speaking of Roussanne, it's clear from the increased Roussanne crop that the health that we noticed all growing season in our Roussanne was reflected in the quantity we harvested. It was also reflected in the fact that we didn't need to make nearly as many passes through our Roussanne blocks. It's the first time in a while that we've had extra lines on our harvest chalkboard, as we picked 95 lots this year (20 fewer than 2018). And that's including our first-ever picks of Bourboulenc, Cinsaut, and Vaccarese, noted in all-caps and with extra stars on the board:

Finished 2019 Harvest Chalkboard

Another way that you can get a quick assessment of concentration is to look at average sugars and acids. Since 2007, the average degrees Brix and pH:

Year Avg. Sugars Avg. pH
2007 24.42 3.67
2008 23.87 3.64
2009 23.42 3.69
2010 22.68 3.51
2011 22.39 3.50
2012 22.83 3.65
2013 22.90 3.63
2014 23.18 3.59
2015 22.60 3.59
2016 22.04 3.71
2017 22.87 3.74
2018 22.80 3.62
2019 22.30 3.62

You'll note that 2019's sugars saw a small decline from the past two years while the average pH maintained the level we were very happy with last year. The main culprit on the lower harvest sugars were Marsanne and Roussanne, both of which came in, on average, below 20° Brix. That's not a problem with Marsanne -- we typically love it around 12% alcohol -- but it suggests that we'll have a range of Roussannes, including those riper lots that are more likely to be appropriate for Esprit Blanc, and those that may be better suited for the Cotes Blanc or Patelin Blanc. I wouldn't be surprised to see both those wines with a higher than normal percentage of Roussanne in 2019.

The continued lower average pH is a great sign of the health of the vines, and the relative lack of stress that the vineyard was under at harvest time.

I had a sense, from living here and evaluating what I felt week by week, that we were really looking at two distinct weather patterns: a fairly cool one that lasted until the end of July, and then a consistent, warm pattern that took over in early August and lasted until mid-October. And the degree days that we measured this 2019 growing season support that, more or less. The chart below shows the unusually chilly May, the moderate June and July, and then the warmer-than-n0rmal (but not scorching) August and September. Note that October's information is for the first 16 days, as we picked our last block on October 16th:

Degree Days 2019 vs Normal

I mentioned in my introduction that the duration of harvest -- 40 days -- was our shortest since 2001. That's noteworthy enough. But just as unusual was the sequencing of the different grapes. The cool weather in May seems to have set back the early grapes somewhat. Viognier -- which started coming in September 7th -- and Vermentino, Syrah, and Grenache Blanc -- all of which saw their first estate picks September 16th -- were delayed about two weeks compared to our average this decade. This delay in our early grapes led me to conclude mistakenly that we were looking at a later-than-normal harvest. But the late grapes, which flower in June and do the bulk of their ripening in the August-September period where we saw ideal conditions, were actually picked early. We saw our first picks of Roussanne on September 6th and Counoise on September 12th, both three weeks or so before we'd normally expect them. Grenache Noir, which usually lags behind Syrah by a couple of weeks, came in right on its heels, just one day later this year. And we were totally done with Roussanne by October 7th, which is really unusual.

In character, it's early to tell what things will be like, but so far, we're excited. I asked Winemaker Neil Collins to sum up the vintage based on what he's seen so far, and his response was, "the ferments have been wonderfully slow and measured. It is early for me to say just what to expect from the wines themselves but the whites seem aromatic and quite showy, pretty and delicate wines. Reds have nice rich color and are solid in structure while yet being quite plush and rich in texture." Senior Assistant Winemaker Chelsea Franchi added that it's "a vintage marked by balance." We'll know more, of course, in coming weeks.

Of course, just because we've finished picking doesn't mean that we're done with our cellar work. There are still plenty of lots to be pressed off, tanks to be dug out, and fermentations to monitor. But it feels different than it does earlier in harvest, when you're emptying tanks to make room for the next pick. Now, when we press something off and clean a tank out, that's the last time of the season. We've already put a couple of our open-top fermenters outside, where they'll winter over without taking up space. And the late-season sun shining through the presses make the afternoon warmth that much sweeter: 

Mourvedre in the press

Now that the fruit is in, it's welcome to start raining any time (although, to be fair, it doesn't look like there's any precipitation in the long-term forecast). Meanwhile, we're putting the vineyard to bed, seeding cover crop, and getting the animals back into the vineyard, to clean up any second crop clusters still on the vines and start spreading manure in preparation for the rainy season. Even in years like this when there's no inclement weather during harvest, it's still a relief when everything is in tanks and barrels, and you just don't have to worry about rain, or frost, or anything else. Whenever winter feels like coming, we'll be ready. And that's something to celebrate, in and of itself.


What it Feels Like to Spend a Day in the Cellar During Harvest

The 2019 harvest will go down in our history as one of the most intense, compressed seasons ever. After a slow beginning, things ramped up the week of September 15th, and they really haven't stopped. We've picked at least 60 tons off of our estate each of the last four weeks, and suddenly, all that's left out there are little clean-up picks. We'll be done sometime this week.

I'll have a more detailed analysis of how the vintage compares to other recent years in my harvest recap blog either next week or the week after. But for now, what I wanted to do was give you a feel for what a day in the cellar feels like, not least because it's suddenly almost done. And harvest feels like that. You wait all year for it to begin, once it starts it feels like it will go on forever, and yet when the end comes, it comes suddenly, and marks the end of the intense camaraderie that comes with long hours, close quarters, and shared goals.

Our talented Shepherd/Videographer Nathan Stuart chronicled one day in the cellar, October 8th, turning in his crook for his GoPro, adding a soundtrack and editing it all down to two minutes. Definitely turn up the volume on this one.

What did we pick that day? Roussanne, Mourvedre, and Grenache. But the sorting, destemming, and pressing of those lots wasn't all that was happening. We were filling barrels and digging out tanks of Grenache and Syrah harvested in previous weeks, punching down and pumping over a cellar full of wine, sampling vineyard lots to schedule upcoming picks, and cleaning. Lots and lots of cleaning. And playing with the winery dogs, sharing one of Marci Collins' famous cellar lunches, keeping the espresso machine humming, and snacking on the leg of jamon in the lab, of course.

It was just one day, one long day, but also one pretty great day. 

Harvest Video October 8th 2019


We welcome Cinsaut (new to Tablas Creek), Bourboulenc (new to Paso Robles) and Vaccarese (new to America) all in one week!

It's been a momentous last week for us here at Tablas Creek. In three days, we added three grapes to our pantheon, bringing our total of Chateauneuf du Pape grapes to 13 and our total of Rhone varieties to 15. See if you can spot the new ones:

New Grapes on Chalkboard

These three grapes are numbers four, five, and six of the seven new varieties that we imported in 2003. All of them took twelve years to be released from quarantine, and we planted them in the vineyard in 2016. This is the first year we've gotten a harvestable crop. As they're all just starting to ferment, we can't say much about what they'll ultimately be like, but I thought it would be interesting to summarize what we know about them so far, and speculate a little on what we expect. Here goes. Historical and planting information are summarized from Jancis Robinson's authoritative "Wine Grapes" (HarperCollins, 2012) and Harry Karis's "The Chateauneuf-du-Pape Wine Book" (Kavino, 2009) so planting information may be a few years out of date.

Bourboulenc
The fourth-most planted white grape in the Chateauneuf-du-Pape appellation (after Grenache Blanc, Clairette, and Roussanne) at nearly 85 acres, making it roughly 1% of total plantings and 15% of white acreage. It's also found elsewhere in the south of France; Chateauneuf-du-Pape makes up just over 5% of the 1,537 acres reported in France in 2008. Bourboulenc is an ancient grape, first mentioned in the literature in the early 16th century, and from its earliest times identified with the south of France, particularly the area around Avignon. The vines are fairly vigorous, the berries relatively large, and the clusters loose, which makes it resistant to rot. It is known in France to make wines with citrus aromatics and a distinctive smoky character, with fairly good acids and relatively low alcohol.

We picked 2.15 tons of Bourboulenc at 20° Brix (roughly 12.4% potential alcohol), a pH of 3.38, and total acids of 3.53. Unfortunately, it was a night pick and went into the press before anyone remembered to take a photo, but it had a remarkable orange color coming out of the press:

Bourboulenc in beaker

Cinsaut (or Cinsault)
Cinsaut is the fourth-most planted red grape in the Chateauneuf-du-Pape appellation (after Grenache, Syrah, and Mourvedre) at 205 acres, making it 2.6% of total acreage and 2.8% of reds. Cinsaut (officially spelled without the "l" in American literature, and typically used interchangeably) is grown around the Mediterranean, with more than 51,000 acres in France, and significant plantings in Italy, Spain, Morocco, and South Africa. There are also 82 acres of mostly old vines in California as of 2018. Similar in many ways to Counoise, with large berries and large clusters, producing medium-to-light-bodied wines with floral and spice notes. Although Cinsaut has generally been preferred over Counoise in France because it ripens earlier, the Perrins have long preferred the extra depth and brighter acids that Counoise contributes, which is why in our more reliable climate we chose to focus on Counoise in our original imports, back in 1989.

We picked our Cinsaut (all 0.55 tons of it) at 22° Brix (roughly 13.6% potential alcohol), a pH of 3.64, and total acids of 4.23. You can see the distinctive large berries clearly:

Cinsaut cluster and bin

Vaccarèse
One of the rarest grapes in Chateauneuf-du-Pape appellation at just over 10 acres, Vaccarèse accounts for just 0.3% of both total and red acreage. There is little more outside Chateauneuf, with just 30 acres recorded in France and none elsewhere in the world. Also known as Brun Argenté (which translates to "brown silvered") for its dark bark and silvery look of the underside of its leaves. In look and growth it seems similar to Counoise and Cinsaut, with large berries and large clusters. As it's generally not fermented on its own even at Beaucastel, we don't have a ton to go on here.

We picked 2.61 tons of Vaccarèse at 22.4° Brix (roughly 13.8% potential alcohol), a pH of 3.50, and total acids of 4.76. We knew, given that this had never been harvested before in California (or America, or the New World) that we needed to document the milestone, so we got better photos of this than the first two:

Vaccarese Cluster in Bin

Vaccarese Cluster in Hand

So, what next for these new grapes? First, we'll get them through fermentation. There's going to be enough to make roughly five barrels (125 cases) of Bourboulenc and six barrels (150 cases) of Vaccarèse, so our tentative plan is to bottle these both as varietal wines. We prefer to do this, as long as we like them, in early years, so that we can begin the process of wrapping our heads around what the wines are like, and so we can share them with other interested customers and winemakers. With less than two barrels worth of Cinsaut, I'm not sure we'll have enough to keep separate, but we'll see.

In France, these three grapes are all typically blended. In the long run, that might make sense here. But the first step is to guide them through fermentation and get to the point where we can taste and evaluate what we've got. They are well on their way!

Three new grapes


Harvest 2019: Things heat up and produce our busiest-ever day (and second-busiest-ever week)

At the beginning of last week, three weeks after we'd seen our first grapes arrive in the cellar, Chelsea estimated that we were only 10% of the way done. By the end of the week, 132.4 tons later, we sat at 35% done. We saw our first Vermentino, Grenache Blanc, Grenache Noir, and estate Syrah. We direct-pressed 2700 gallons (over 1000 cases) of Grenache for our 2019 Patelin de Tablas Rosé. Our staff parking lot became parking for bins on their way into the cellar:

Mid-Sept Harvest - Parking Lot Panorama

We're seeing some unusual timing this year, with grapes that are normally ripe later (like Roussanne and Counoise) ready to pick alongside earlier grapes like Viognier and Syrah. We're attributing this to the exceptional vine health we've seen this year, which has allowed those grapes that normally struggle with vigor as we get toward harvest season to remain green and photosynthesizing efficiently. But we're really not sure; we'll learn a lot more as we get deeper into harvest. For now, we'll enjoy seeing our harvest chalkboard fill up:

Mid-Sept Harvest - Chalkboard

The unusual overlap of varieties is a great opportunity to see the different colors of our different grapes side-by-side. For example, the dark, opaque Syrah (left) is a great counterpoint to the more translucent amethyst of Grenache (right):

Mid-Sept Harvest - Bins of Syrah 2Mid-Sept Harvest - Bins of Grenache

The samples we're taking on a daily basis are an even clearer illustration of the many hues in the vineyard, determined both by the grapes' inherent pigment and how close each is to harvest:

Mid-Sept Harvest - Samples

The peak of the week was Thursday, where estate Vermentino, Grenache Blanc, and Syrah combined with Patelin Syrah and Patelin Rosé Grenache (those 2700 gallons I mentioned) to total over 51 tons, the most we've ever harvested in one day and more than 10% of what we're estimating we'll see the entire harvest. Chelsea pointed out how nice it was to get a day like this early in the harvest when everyone was still feeling fresh, rather than in mid-October, when everyone's already ragged.

What does it take to process 51.3 tons of grapes in a day? It begins around 1am with lights, Jordy, David, and our harvest crew arriving out in the Vermentino block. Neil arrives in the cellar at 3am to get the first press load of white going. By the time the rest of the winemaking team gets there around 6, that press is ready to empty, rinse, and refill with the next load. The first Grenache bins destined for Patelin Rosé have arrived, and our second press gets loaded with those. These two presses will cycle through press runs every 3 hours until evening. Meanwhile, bins of red grapes are unloaded from trailers as they arrive, labeled and stacked. We use a highly technical labeling system called "post-it notes":

Mid-Sept Harvest - Grenache D

One at a time, red bins are forklifted off their stacks, weighed, then dumped into the hopper and vibrated down the sorting table, where our team picks out any leaves or unripe or raisined clusters. The grapes then get de-stemmed and pumped into tanks to ferment. Amidst all this, all our red tanks (thankfully, not much yet) have to be pumped over, punched down, or otherwise mixed twice each day. You can see the last of the 103 bins that our rock star cellar team processed that day, in the hopper and on the sorting table:

Mid-Sept Harvest - Last Bin of Busiest Ever Day

Thankfully, the rest of the week wasn't quite at Thursday's pace, but it still resulted in a second-busiest-ever week, just a fraction of a ton less fruit than September 10-16, 2018. You can see how dramatically the harvest accelerated compared to its first three weeks:

Mid-Sept Harvest - Graph

I mentioned a few weeks ago that we felt harvest's wave building, but that it hadn't broken yet. Now it has, and we spent last week paddling fast. Everything looks great in the vineyard, and the flavors and numbers on the fruit we've been picking have been ideal. So, if I can push the analogy a little further, we're up on the board, and going to ride this one as long as we can.