Tablas Creek 2005 Grenache Blanc (Paso Robles) – Stone fruit and almond oil with hints of acacia. Crisp apples dominate the midpalate, which brightens and freshens everything before a denser finish of blood orange rind. This is a really nice wine, with more life and vivacity than one might expect from a Rhônish white, and it would appear to have some medium-term aging potential as well. (1/08)
Served with: Peekytoe crab & shrimp cake with a cucumber/lychee relish and a Key lime vinaigrette. This dish is a tremendous accompaniment to the wine, with each enhancing the other.
Tablas Creek 2000 “Clos Blanc” (Paso Robles) – 45% roussanne, 19% viognier, 19% marsanne, and 17% grenache blanc. Definitely showing signs of age, with a buttered caramel, lactic character dominating the nose. The palate, too, has turned to fat without sufficient substance. However, things are not quite so dire once one really works their way into the wine, which shows intense Rainier cherry, strawberry and apricot warmed by the hot Paso Robles sun. And then, things turn strange again, with an angular, somewhat distorted finish. I wouldn’t hold this any longer, if you’ve still got any. (1/08)
Served with: Atlantic halibut and smoked salmon roulade, almond orange rice pudding, and apricot honey vin blanc. The dish is grossly, inappropriately sweet, and completely obliterates the wine…not that what could be discerned seemed to match very well. Even taken on its own merits, this course is abominable. The rice pudding would be pretty nice on its own, as a dessert, but here? Ugh.
Tablas Creek 2004 “Côtes de Tablas” Rouge (Paso Robles) – 64% grenache, 16% syrah, 13% counoise, 7% mourvèdre. This feels a little lighter than previous vintages, but that may just be the influence of the food. Dark fruit and a slim but present structure dominate, with a dusting of fennel pollen and the very slightest edge of volatile acidity hovering atop the aromatics; nothing that anyone not oversensitive (like me) will notice, though. Soft and accessible throughout, though it seems to fill out on the finish. A typically solid, reliable, good-quality effort. (1/08)
Served with: juniper-seared venison loin, white truffle cauliflower gratin, and cherry molasses sauce. The food is too powerful for the wine, though I suspect a lower-volume dish with the same flavors would make a pretty good match. The sauce isn’t as sweet as it sounds, but the real star on the plate is the cauliflower gratin, which has a crumbed coating and is a really terrific way to extend the natural qualities of this sometimes overlooked vegetable.
Tablas Creek 2004 Tannat (Paso Robles) – 92% tannat, 8% cabernet sauvignon. This is my first domestic tannat; the only other examples I’ve tasted have been from France, Uruguay, and New Zealand. And if this is any indication, there’s great potential for this grape, though I can’t imagine the marketing nightmare it might represent. Deep, dark, mysterious, and even a little murky, with enticements of black licorice and blackcurrant, there’s the expected quantity of tannin here, but none of the usual qualities of tannin one expects from this legendarily tannic grape; instead, the structure is leathery, ripe, and…well, lush. It does calcify a bit on the finish, though…tannat fans need not worry overmuch…while the wine veers into an iron-rich, blood-like phase. There’s a touch of heat throughout, but only a touch. Terrific, and obviously quite ageable. (1/08)
Served with: braised veal cheek, caramelized shallot, marrow, and potato hash with pomegranate cassis jus. A little sweeter than it should be, but the braising and caramelizing components work well with the wine’s deep blackness. The marrow is completely lost, and I think that this dish would, in general, be better without the fruity enhancements. But, of course, Simon Pearce can’t help itself when it comes to adding sweeteners to food.
Tablas Creek 2005 Vin de Paille “Sacrérouge” (Paso Robles) – A dried-grape sweet wine made from mourvèdre. And it tastes like…figs! Black Mission figs, to be precise, in an almost uncannily accurate alcoholic form. Vague suggestions of strawberry jam, plum, or even prune are quickly dismissed by the figgy assault, and the wine has the texture of the seedy pulp left over from squeezing fruit as a preliminary step towards producing jelly. It’s relatively balanced and really, really fun. Will it age? Maybe, but I defy anyone to stop drinking it, once they’ve opened a bottle. (1/08)
Served with: Guanaja chocolate chèvre cheesecake with a hazelnut/fig spread. I should note, up front, that I’m not a big fan of figs except in their raw fruit form (and even then, I can take or leave them), so for me the hazelnut/fig elements of this dish are a complete waste of time. The “cheesecake,” however, is another story…brilliant, in fact, with an unusual texture and a fascinating mix of soft and chalky, bitter and sweet, that pairs beautifully with the wine.