Tablas Creek Esprit de Tablas (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Paso Robles

  • Grape


  • Farming Method

    BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More

  • ABV


  • Food Pairing


  • Vegan Friendly


Tablas Creek is the realization of the combined efforts of two of the international wine community’s leading families: the Perrin family, proprietors of Château de Beaucastel in Chateauneuf du Pape, and the Haas family, Californian wine importers of Vineyard Brands. Equally owned and run by the two families, the partnership begun in 1987 remains today as ever, even as the next generation of Haases and Perrins have stepped into leadership roles over recent decades.

The estate is 120 acres located 12 miles from the Pacific Ocean in what is now the Adelaida District of Paso Robles; the climate is Mediterranean and enjoys similar pH soils of Château de Beaucastel.  They named it Tablas Creek Vineyard, after the small creek running through the property.  To ensure that the vines at Tablas Creek were of the highest quality and same genetic source of those at Beaucastel, the partners imported vinifera from the French estate.  Planting at the estate began in 1994, with 115 acres under vine as of 2020.  They practice organic and biodynamic viticulture.

Tasting Notes

An intense Mourvèdre nose of spiced plum, sarsaparilla, loamy earth, and new leather. The palate is mouth-coating with flavors of black cherry, teriyaki marinade, baker’s chocolate and iron. The long, richly tannic finish promises more rewards to come with cellar aging, and leaves lingering flavors of plum skin and roasted meats. 


The grapes for our Esprit de Tablas were grown on the certified organic and biodynamic estate vineyards in Paso Robles.   The grapes were fermented using native yeasts in a mix of 1500-gallon wooden upright fermenters, open-top tanks and closed stainless steel fermenters. After pressing, the wines were moved into barrel and allowed to complete malolactic fermentation. The Esprit’s components were fermented separately, then selected for Esprit, blended in June and aged a year in foudre before bottling in July. 

A product image for Tablas Creek Esprit de Tablas


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