71% Roussanne 21% Grenache Blanc 8% Picpoul Blanc
"Probably the leanest example of this cuvee I've tasted, the 2013 Esprit de Tablas Blanc checks in as 71% Roussanne, 21% Grenache Blanc and 8% Picpoul that saw 10 months in mostly neutral foudre. It offers pretty, salty minerality in its leafy herbs, citrus and stone fruits to go with a medium-bodied, juicy, straightforward (by this cuvee's standards anyway) personality. This cuvee has a long track record of aging gracefully, but I'd lean toward drinking this over the coming 4-5 years.
I had a terrific visit with Jason Haas and Neil Collins at Tablas Creek, and while I think their 2012s are a step back, the 2013s are superb, and the 2014s look even better. In addition, I was able to do a full 2005 retrospective, but will publish that as a stand-alone report at a later date." (WA)
"Green-tinged yellow. Ripe pear and nectarine aromas show very good depth and clarity, turning spicier with air. Smooth, warm and open-knit, offering an array of pit and citrus fruit flavors that tighten up on the back half. A floral note comes up on the fragrant, focused, fruity finish." (VM)
"This very solid and carefully composed wine makes a good argument for the virtues of blending as it offers a varied mix of spices and fruits with elements of white peaches, limes, honey and hardwood all underlain by hints of minerally soil. It teases early on with a suggestion of suppleness then firms as its spry acidity comes into play, and, while tasty now, it has the balance and depth to continue to grow. There are good reasons to wait for another few years. Reviewed: March 2016" (CG)
The 2013 Esprit de Tablas Blanc has a deep-toned nose of lacquered wood, peach pit, and butterscotch: absolutely Roussanne, richly layered, with an intriguing tarragon-like high note that emerges with air. The mouth is more tightly wound than the nose initially suggests, with a rich texture, flavors of grilled peach, clove and allspice. The finish opens back up, with nectarine, citrus blossom and a little sweet oak. Impressive now, it should also go out 15 years or more and gain additional nuttiness and complexity with time.