Tablas Creek Vineyard

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Tablas Creek Vineyard Pioneer of California's Rhone movement, and the world's 1st Regenerative Organic Certified™ vineyard.
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Tablas Creek Vineyard, founded by the Perrin family of Château de Beaucastel and Robert Haas of Vineyard Brands, produces organically and biodynamically farmed, estate grown Châteauneuf du Pape style blends and Rhone varietal wines in the limestone hills of west Paso Robles, California. The Tablas Creek tasting room, at 9339 Adelaida Road in west Paso Robles, California, is open daily from 10am to 5pm. Phone: 805-237-1231
Fax: 805-237-1314
Email: [email protected]

10/13/2026

Picking Roussanne through the eyes of Vineyard Manager David Maduena! This is one of the more difficult picks of the year.

This Roussanne block is the last fruit hanging on our estate from . Roussanne is low-vigor and this is a cooler part of the vineyard, so we have to be selective about what to pick and what to let hang for a bit longer as sugars develop.

This POV shows David selectively picking and managing the crew. Welcome into a bit of the harvest season.

**e

"The 2026 Last Pour Tour" is on the road! The list of events below are how we'll conclude our Tablas on Tour series for ...
10/12/2026

"The 2026 Last Pour Tour" is on the road! The list of events below are how we'll conclude our Tablas on Tour series for 2026. Not to worry! We're already booking up stops in 2027: https://tablascreek.com/events
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In this series, we keep you updated on the w**emaker dinners, tastings, and festivals we will participate in. Here's what we have on the books to end 2026:⁠
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**On the Road**⁠
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Oct 12 - Indianapolis, IN⁠
Dinner at Late Harvest Kitchen⁠
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Oct 12 - Kansas City, MO⁠
Takeover at Tannin W**e Bar & Kitchen
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Oct 14 - Huntsville, AL⁠
W**e Dinner at Cotton Row Restaurant
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Oct 14 - Chicago, IL⁠
W**emaker Dinner at The Oakville Grill & Cellar
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Oct 15 - Pismo Beach, CA⁠
Uncork the Coast W**e Tasting at Inn at The Pier Pismo Beach, Curio Collection by Hilton
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Oct 16 - Fairhope, AL⁠
W**e Dinner at Sallie
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Oct 19 - Pine Island, FL⁠
W**e Dinner at Tarpon Lodge & Restaurant
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Oct 22 - St. Petersburg, FL⁠
Tasting at St Pete Cellars
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Oct 24 - Oakland, CA⁠
W**e Dinner at Bocanova - Oakland
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Oct 25 - Chicago, IL⁠
Grand Paso Robles W**e Tasting at The Oakville Grill & Cellar⁠
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Oct 28 - Houston, TX⁠
Tasting at Montrose Cheese & W**e
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Oct 29 - San Antonio, TX⁠
Tasting at Enotriasa
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Nov 5-8 - Big Sur, CA⁠
Big Sur Food & W**e Festival⁠
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Nov 11 - San Clemente, CA⁠
W**e Dinner at ILYA Restaurant
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Nov 14 - San Juan Capistrano, CA⁠
Farm Dinner at The Ecology Center (Friendsgiving)⁠
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Nov 14 - Costa Mesa, CA⁠
Tasting at Hi-Time W**e Cellars
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Nov 14 - San Francisco, CA⁠
Sip, Savor & Spark with The Rhone Rangers
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Nov 15-18 - Yosemite Park, CA⁠
Yosemite Vintners' Holidays Celebration 2026⁠
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**At Home**⁠
Oct 18 - Paso Robles, CA⁠
VINsider W**e Club Pickup Party Fall 2026⁠
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Oct 30 - Anywhere⁠
Fall 2026 VINsider Live Virtual Pickup Party

The next entry in our series comes from the pages of Vaccarèse. If you've ever wondered why we made up shirts that say...
10/11/2026

The next entry in our series comes from the pages of Vaccarèse. If you've ever wondered why we made up shirts that say, “Vaccarèse, you heard it here first!” this is the entry for you!

Entry from 10.07.2026: Hi, I’m Vaccarese! I’m out here hanging out on the first Vaccarèse block planted in the US, at the western edge of our property. I’m on the small side for a Vaccarèse cluster, because I’m a second-crop cluster that was left behind when the crew picked 3.15 tons of my older siblings on September 28th. I hope they’re having fun in their open-top fermenters. I’ll just hang here and feed the bees. We all play our part!

Before I go, here are some things I wish people knew about me:

Early History: I am a rare, ancient Southern Rhône red grape, also known as Brun Argenté in the village of Châteauneuf-du-Pape. Today, only about 25 acres of me exist in all of France, making me one of the rarest Rhône varieties.

California Journey: I was imported by Tablas Creek in 2003. After completing rigorous USDA virus testing, I was finally planted on our estate in 2016 and first came into production in 2019.

In the Vineyard: I have moderate vigor and an open canopy with loose clusters of deeply pigmented, dark blue berries. I ripen around two-thirds of the way through harvest.

In the Cellar: I am unique for Rhone reds in that I am black-fruited and high-acid. I come with deep color and usually without a lot of alcohol, and contribute herbal freshness and grippy, fine-grained tannins. I debuted in our flagship Esprit de Tablas in 2020 and am also bottled as a rare varietal w**e most years.

Flavors and Aromas: I'm told that when I'm w**e I'll have notes of dark plum, graphite, wild herbs (garrigue), crushed black pepper, and if that all sounds dark and serious, that I also smell like violets.

I hope someone reads this one day so they can know all about me.

Love, Vaccarèse

10/10/2026

Grape Harvest POV: Cleaning a Press⁠
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Harvest Intern Hannah, is showing you how we start cleaning the w**e press from the top!⁠
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The press is used to squeeze the juice from w**e grapes off their skins (and sometime stems) following a fermentation period. The press is great for taking care of large lots, but cleaning it is a sticky job. After she sprays the top off with hot water, Hannah will need to crawl in and clean the inside.⁠
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This is an inside look at one of the daily tasks of a harvest intern!

The last red grapes to be picked this season, sitting on the crushpad at dawn. ⁠⁠These two bins of Counoise from our nur...
10/09/2026

The last red grapes to be picked this season, sitting on the crushpad at dawn. ⁠
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These two bins of Counoise from our nursery block narrowly beat out our Terret Noir to become the final red grapes of the year. This block was the first Counoise planted in the US in 1994, from cuttings we imported from Beaucastel. It's a cool, east-facing block that we chose because it was convenient to our nursery buildings. The blocks we've planted since are in warmer areas. So we're used to waiting on this one. ⁠
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Harvest isn't over yet; there are still a few tons of Roussanne hanging on the vine, but the end of is in view.⁠

We'll miss these harvest sunrises.

Eventually.

What do you notice that's new about this harvest chalkboard? Maybe that it's got three columns?This feels illustrative o...
10/08/2026

What do you notice that's new about this harvest chalkboard? Maybe that it's got three columns?

This feels illustrative of the year, whose story is coming into focus. We're picking lots of small lots, and they're coming in at a measured pace. Quality looks great. And while our worst fears -- that yields would be off by something like 50% -- haven't come to pass, we're still seeing crop levels down around 30%.

In our newest blog, Jason brings you up to speed on as we pass the 90% mark. These six photos illustrate the key points:

- It's the busiest time of year in the cellar, between picking and pressing whites, picking and processing reds, and pressing red lots that have finished fermentation. In photo 2, you can see the amazing depth of color we're seeing in our reds (in this case, Mourvedre)
- As for what's still left to pick, it will be a race between Counoise and Terret Noir for which red comes in last. Photos 3 & 4 have Terret Noir in all its pale violet glory.
- But it may well be Roussanne that is the last thing to come in overall. We're picking selectively through our oldest blocks, getting in what's ready while we leave the rest to get a few more days or weeks of hang time. Bonus: in photo 5 you can see the classic russet color that gives Roussanne its name!
- The vineyard is starting to look like autumn (photo 6).

All that, plus what next week's change in the weather is likely to mean, in this week's blog.

https://blog.tablascreek.com/2026/10/harvest-2026-winds-down-as-it-began-with-excellent-quality-but-yields-down-30-percent-vs-2025/

10/07/2026

We have our first lambs of the season… and lots of twins! We are already up to 13 lambs, which bodes well for a large lambing season this, with many ewes showing the possibility of twins to come.⁠ That’s always a good sign of the quality of the forage and the health of the flock.
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Welcome to the Cru, little ones!

Our fall w**e club shipments are here... and there are some pretty exciting new releases inside! If you're into reds, th...
10/06/2026

Our fall w**e club shipments are here... and there are some pretty exciting new releases inside!

If you're into reds, this shipment is highlighted by the newest release of our flagship red w**e, the 2024 Esprit de Tablas, which showcases the depth, spice, and longevity of Mourvèdre from an exceptional vintage. It just got a 97-point rating from James Suckling to go with the 95-97 it got earlier this year from Vinous!

If whites are more your thing, these shipments also contain the inaugural vintage of the 2024 Panoplie Blanc, our showcase for our oldest blocks of Roussanne and selected from the top 3% of the year's white w**e lots. It received 95 points from James Suckling and 96 points from both Owen Bargreen and Vinous.

Scroll through to see what else is inside, 12 new w**es in all!

If you're a w**e club member who picks up your shipments, come get yours any time. If your shipments are sent to you, those will go out in two weeks, when it's a little cooler, unless you've made other arrangements with us.

Whether you're a member or not, check out shipment details on our website: https://tablascreek.com/w**e_club/vinsider_club/vinsider_news_updates

Here's to new beginnings, and old roots.Last summer we grafted a block of Tannat over to two bright, refreshing varietie...
10/05/2026

Here's to new beginnings, and old roots.

Last summer we grafted a block of Tannat over to two bright, refreshing varieties that we always wish we had more of. We cut the Tannat trunks off, made small slices in the sides of the stump, and slipped in buds of Picardan and Clairette Blanche. We taped up the grafts and waited.

This year, it felt like the vines were supercharged. Look how much this Clairette Blanche is booming! There's excellent cane growth and a solid set of grapes in just its second year.

We shouldn't be surprised that the block is happy and healthy. Field grafting onto established roots means that the new buds get to feed off the energy of a root system that's been in the ground for almost 30 years. Instead of planting new vines, where you wait until the fourth year to get a crop, you get a crop in year two. And the fruit (and therefore w**e) is better because those roots are concentrating the character of all those cubic yards of soil into the fruit, and eventually your glass.

We participate in a lot of events each year. But there's only one out-of-state event that we've come back to every year ...
10/04/2026

We participate in a lot of events each year. But there's only one out-of-state event that we've come back to every year for more than a quarter-century: the Santa Fe W**e & Chile Fiesta. In our newest blog, Jason shares an appreciation of what makes it special.

He highlights 5 things that the festival does particularly well, from attracting a great audience to maintaining remarkable participation from the vibrant Santa Fe restaurant community. But at its core, he argues, it's that the festival has remained independent, locally run, and has had remarkable continuity in its leadership. That's a rarity in an era where so many things have become more and more corporate, with the escalating costs and loss of personality that often come with corporate involvement.

A big part of this consistency has been Greg O'Byrne, long-time Executive Director of the event (pictured with Jason in the first slide) whose history with the Haas family goes back to the 1980s.

The second slide shows Jason with Laura Crucet, Chef/Owner of Beef & Leaf in Los Alamos, at the dinner she hosted during this year's festival.

The third slide shows Jason and Meghan at the Rosé All Day brunch that concluded things on Sunday.

And as a reward for reading this far, slides 4-6 are some beauty shots that Jason took of the stunning landscape around Santa Fe on a drive after the event.

The full story is on the blog: https://blog.tablascreek.com/2026/10/the-santa-fe-w**e-chile-fiesta-an-appreciation/

Address

9339 Adelaida Road
Paso Robles, CA
93446

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm
Sunday 10am - 5pm

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