56% Grenache Blanc 23% Viognier 12% Roussanne 9% Marsanne
"Vibrant and mouthwatering, with green apple, Meyer lemon and dried pineapple favors that are fresh and juicy. Lemon verbena and lime sherbet notes reverberate on the long, detailed finish. Grenache Blanc, Viognier, Roussanne and Marsanne. Drink now. -M.W." (WS)
"The entry level white is the 2015 Patelin de Tablas Blanc, which is mostly Grenache Blanc, yet incorporates 23% Viognier, 13% Roussanne and 9% Marsanne. Brought up all in stainless steel, it's a fresh, exotic, medium-bodied effort that gives up lots of Meyer lemon, orange blossom and salty notes. Buy it by the case and enjoy bottles over the coming year or two." (WA)
"Pale yellow. Anjou pear and tangerine on the incisive, mineral-tinged nose. Silky, taut and focused, offering lemon pith, green apple and honeysuckle flavors and a touch of fennel. Closes with firm grip and very good, tangy persistence, leaving floral and orchard fruit notes behind." (VM)
The Tablas Creek Vineyard Patelin de Tablas Blanc is a blend of four white Rhône varietals: Grenache Blanc, Viognier, Roussanne, and Marsanne. The wine incorporates fruit from nine top Rhone vineyards in Paso Robles, each vineyard selected for its quality. Like many white wines from the Southern Rhône, it is based on the crisp acids and rich mouthfeel of Grenache Blanc, with Viognier added for floral, tropical aromatics, and small additions of Roussanne and Marsanne for structure.
The 2015 vintage saw dramatically reduced yields from the combined effects of four years of drought and cool, unsettled weather during May's flowering. Months alternated between significantly cooler than normal and significantly warmer than normal, which produced an early start to harvest but required multiple passes through most vineyard blocks during a long, drawn-out picking season. Yields were down as much as 50% in early-ripening grapes like Viognier, while later grapes like Roussanne were only down slightly. The result was a vintage with excellent concentration but unusually good acids, and wines with dramatic perfume, texture, and intensity.
All varietals for the Patelin de Tablas Blanc were whole cluster pressed, and fermented in stainless steel to emphasize the clean crisp flavors and preserve the aromatics. Only native yeasts were used. After fermentation, the wines were racked and blended, and bottled in May 2016.