2018 Technical Specifications
Alcohol 12.1%
Residual Sugar 104 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties 100% Roussanne
Drinking Window Producer expected the wine to drink well for decades
Region Paso Robles
Harvest Dates October 19, 2018
Estate Grown Yes
Fermentation Vessels Oak barrels
Oak Types French oak, including new French oak for the selected barrel
Barrel Size 60
Bottling Date December 2019
Production Details Estate-grown Roussanne bunches were laid on straw-covered greenhouse benches and dehydrated for roughly two weeks, then pressed on November 2 at 472 g/L sugar. The juice fermented in 60-gallon French oak barrels; after six months, the single most impressive barrel was selected for seven additional months in new French oak. It was bottled in December 2019, with 50 cases produced.
Tasting Notes Candied orange peel, caramel, vanilla custard and star anise; crème caramel, crystallized mango, sweet spice and wildflower honey, with a pithy, acidity-supported finish.
Food Pairing Crème brûlée; dried fruit; tarte Tatin; aged blue cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 11.5%
Residual Sugar 199 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties 100% Roussanne
Drinking Window Producer expected the wine to drink well for decades
Region Paso Robles
Harvest Dates October 29, 2010
Estate Grown Yes
Fermentation Vessels Oak barrels
Oak Types New French oak
Bottling Date January 2012
Production Details Estate-grown Roussanne was dried on straw in greenhouses for roughly one month, pressed on November 30, and fermented in three barrels. Two barrels were selected for Quintessence and aged in new French oak for 14 months before January 2012 bottling. Sugar at pressing was 378 g/L and production was 100 cases.
Tasting Notes Producer release note: maple syrup, caramel, ripe apricot, honey, spice and pear. At the producer's November 19, 2015 library tasting: peppered citrus, ginger, mango, star anise, hops, passion fruit, wildflower honey and candied violet, with a fresh, clean finish.
Food Pairing Crème brûlée; dried fruit; tarte Tatin; aged blue cheeses
2006 Technical Specifications
Alcohol 8.6%
Residual Sugar 280 g/L
Calories (estimated) 240 kcal / glass
150ml glass240 kcal
750ml bottle1200 kcal
Grape Varieties 100% Roussanne
Region Paso Robles
Production Details The producer describes Quintessence as a selection of the most concentrated one or two barrels from typically four to six Vin de Paille barrels, retained for an extra year in barrel before bottling; this process description explicitly covers the 2003–2006 and 2010 vintages discussed in the retrospective.
Tasting Notes At the producer's November 19, 2015 library tasting: dried apricot, baking spice, oatmeal cookie, honey and bee pollen, followed by tangy pit fruit and dried mango with pronounced finishing acidity.
Sources: blog.tablascreek.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 8.6%
Residual Sugar 310 g/L
Calories (estimated) 255 kcal / glass
150ml glass255 kcal
750ml bottle1275 kcal
Grape Varieties 100% Roussanne
Region Paso Robles
Harvest Dates November 18, 2005
Estate Grown Yes
Fermentation Vessels Oak barrels
Oak Types New French oak
Bottling Date June 2007
Production Details Estate-grown Roussanne, Viognier, Marsanne and Grenache Blanc were dried on straw in greenhouses and fermented separately; two standout Roussanne barrels were retained for Quintessence. Sugar at pressing was 460 g/L. The producer reports 22 months in a new French oak barrel, bottling in June 2007, release in December 2007 after six months in bottle, and production of 100 cases in 375 mL bottles.
Tasting Notes Producer release note: maple syrup, caramel, ripe apricot, honey, spice and pear. At the producer's November 19, 2015 library tasting: brandy-soaked pear, yeast, wood smoke, pecan pie, candied lemon peel, milk caramel and bananas Foster.
Food Pairing Crème brûlée; dried fruit; tarte Tatin; aged blue cheeses
2004 Technical Specifications
Alcohol 9.1%
Residual Sugar 233 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties 100% Roussanne
Region Paso Robles
Harvest Dates September 5–29, 2004
Estate Grown Yes
Fermentation Vessels Oak barrels
Production Details Estate-grown Roussanne was dried on straw in greenhouses, pressed and fermented separately; one selected barrel became Quintessence. The vintage page reports sugar at pressing of 386 g/L, production of 50 cases in 375 mL bottles, 22 months in new French oak, bottling in June 2005 and release in December 2006 after an asserted additional six months in bottle. The stated maturation, bottling and release chronology is internally inconsistent and should not be normalized into an exact ageing duration.
Tasting Notes Producer release note: maple syrup, caramel, ripe apricot, honey, spice and pear. At the producer's November 19, 2015 library tasting: caramel, hazelnut, suede leather, crystallized ginger, burnt sugar, maraschino cherry and pear-skin bitterness.
Food Pairing Crème brûlée; dried fruit; tarte Tatin; aged blue cheeses
2003 Technical Specifications
Alcohol 9.1%
Residual Sugar 233 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties 100% Roussanne
Region Paso Robles
Harvest Dates September 24, 2003
Fermentation Vessels Oak barrels
Oak Types New French oak
Bottling Date June 2004
Production Details The four white Rhône varieties were dried on straw in greenhouses and fermented separately; the Roussanne was retained for Quintessence. Sugar at pressing was 386 g/L. The wine was aged in a new French oak barrel for 10 months, bottled in June 2004, then held for an additional year before its June 2005 release. Production was 50 cases of 375 mL bottles.
Tasting Notes Producer release note: maple syrup, caramel, ripe pear, honey, spice, peach and mineral notes. At the producer's November 19, 2015 library tasting: candied orange peel, wheat, dried roses, crème-caramel sauce, golden raisins, dates and baked pear, with a thick texture.
Food Pairing Crème brûlée; dried fruit; tarte Tatin; aged blue cheeses
Producer Information
Website
Address
9339 Adelaida Road, Paso Robles, CA 93446, United States
Phone
+1 805.237.1231
Email
Owner
Perrin family of Chateau de Beaucastel and the Haas family of Vineyard Brands
Cellarmaster
Neil Collins