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Jason Haas

Proprietor at Tablas Creek Vineyard

All Things Consumed: I can almost taste it (Beaucastel, that is).

By Tommy Oldre I'm trying to contain my enthusiasm right now, so as not to anger coworkers here in the office, but my thoughts are currently dominated by the trip I embark on tomorrow. It has been over eight years since I spent time overseas and I leave

Refreshingly... brisk? An assessment of the unusual weather of summer 2010

This morning, looking at the fog outside, I changed my plans to take my kids swimming at my parents' house and went to the zoo instead. Even now, at 1:13pm, although the fog has burned off and it's sunny, the temperature at my house in downtown

Photos from the early days at Tablas Creek

My dad was cleaning out his desk in Vermont and came across a photo collage that predates the construction of the Tablas Creek winery in 1997. In the three previous years, we'd rented space at Adelaida Cellars in which we made the wines from the test vineyard we

Grapes of the Rhone Valley: Viognier

Viognier (pronounced VEE-ohn-yay) is the most-planted white Rhone varietal in the United States, and produces wines with intense aromatics of peaches, apricots, and violets, as well as viscosity and lushness on the palate. At Tablas Creek, it takes the lead in our Cotes de Tablas Blanc, and

A photo of the impact of the Santa Lucia Mountains on the Paso Robles climate

In the current weather pattern, it's been foggy on the coast and moderate, sunny and breezy at the vineyard. Although it's been cool for the last week or so, today's high is supposed to climb back into the upper 80's and get

Cream of Grilled Asparagus Soup Recipe

Every summer in the Central Coast brings wonderful asparagus to the local farmers' markets. Unfortunately, asparagus is notoriously difficult on wine, to which it imparts a bitter aftertaste. Fortunately, grilling the asparagus solves the issue, and pairing it with a wine with a little natural bite to it like

Beats and Bottling

Now, a media arts major I am not. However, armed with a Flip camera, iMovie, and an assignment to chronicle the vineyard and winemaking cycle at Tablas, I will be trying my hand at video production over the next year. These videos will be posted on our blog and our

The appeal of wine in keg... and an appeal to the restaurants who want it

A few years ago, we received a request from Chef Todd Rushing of the Concentrics Restaurant Group in Atlanta asking if we'd consider bottling... er kegging... one of our wines for him. It didn't make sense at the time since we were ten months away from

Early Summer in the Vineyard

I got back this week from two weeks on the east coast, and the vineyard had grown so much in my time away that it was barely recognizable. The weather so far in June has been ideal: lots of days in the 80s, a few in the low 90s but

Business as Usual

by Robert Haas Or, maybe I should write business as unusual: then and now. As you can see from the photo view, we are starting new construction on the third and last phase of building Tablas Creek Vineyard’s winery: adding 8,000 sq. ft. to give us one-third