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A collection of 36 issues

Harvest 2014 at the Midway Point: Very Like 2013, which is a Good Thing

We finally feel like we're in the middle of harvest. Every day brings a mix of new fruit coming in, sample teams going out, both presses running as we press off fermented red lots and newly-harvested whites, winemakers on the sorting table and de-stemmer processing newly-harvested reds, and

Finding Closure(s) in Portugal

By Chelsea Franchi Here at Tablas Creek, we do things by hand and with care. In the vineyard and the cellar, it's paramount that everyone feels pride for their work and I'd like to think that attention and consideration translates to the product in the bottle.

20 Seconds of Serenity in the Vineyard

It will come as no surprise to followers of this blog that it has been an unusual weather year. We started the year off dry and warm, in a season it's more typically cold and wet. Then, in March, when it's usually drying out, it started

Robert Haas receives the Rhone Rangers 2014 Lifetime Achievement Award

This past weekend, a big Tablas Creek contingent made the trip up to San Francisco to cheer on my dad as he received the Rhone Rangers 2014 Lifetime Achievement Award. I wrote about the significance of the honor when we first received notice of the award, so I won'

Reining In Harvest 2013

By Chelsea Franchi I was standing in the entrance of the cellar on Monday with my hand wrapped around a steaming mug of coffee, watching as a storm rolled over the hills of Paso Robles and finally touch down on our vineyard. And I had a smile on my face.

Off with Their Heads: We Graft our Chardonnay to Counoise and Mourvedre

By Levi Glenn We have been accused of being part of the ABC (Anything But Chardonnay) contingent, but that wasn’t true... until now. Since 2000, we've harvested our two-acre Chardonnay block -- originally used to produce vine material for our grapevine nursery -- and used it to

Balanced on the tipping point between winter and spring

This time of year in the vineyard is unique. The mild days, deep blue skies and warm sun give evidence of the summer to come, but the frosty nights, bright green cover crop and bare vines give evidence of the winter past. It's one of the busiest times

Making Olive Oil In-House For the First Time

Our last harvest of the year is olives, which we typically pick in late November or early December. In an ideal year, we might get some frosts before the olives are ripe, but we won't get any hard freezes, because if the olives freeze then they rot and

Introducing the new Patelin de Tablas Rosé

We love our Rosé. It shows the charms of Mourvedre when made into a pink wine by being rich yet refreshing, complex yet appealing, and worthy of pairing with substantial food. But it's always been a bit of an outlier in the world of rosés, somewhat darker than

Viticulturist Levi Glenn and Vineyard Manager David Maduena demonstrate grapevine pruning

February is the month when the relative calm of winter ends. The days start to get longer, the cover crops explode into growth thanks to the sun and rain, and it starts to feel like spring is just around the corner. Of course, it's not, quite; it'