2017 Technical Specifications
Alcohol 16.0%
Residual Sugar 66 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties 100% Mourvèdre
Classification Adelaida District Paso Robles
Region Paso Robles
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date April 2018
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks. Sugar at pressing was 409 g/L. After pressing, the wine matured for 15 months in three new French-oak barrels. Production was 337 cases of 375 mL bottles; the estate vineyard was described as certified organic and biodynamic.
Tasting Notes Asian plum, black figs, hoisin, chocolate-covered orange peel, raspberries, rose petal, cocoa powder, plum skin, gentle tannins
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 11.8%
Residual Sugar 225 g/L
Calories (estimated) 235 kcal / glass
150ml glass235 kcal
750ml bottle1175 kcal
Grape Varieties 100% Mourvèdre
Classification Adelaida District Paso Robles
Region Paso Robles
Harvest Dates September 4 through October 6, 2014
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date April 2016
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks. Sugar at pressing was 320 g/L. After pressing, the wine matured for 15 months in three new French-oak barrels. Production was 337 cases of 375 mL bottles; the estate vineyard was described as certified organic.
Tasting Notes Mint chocolate, black figs, hoisin, golden raisin, sea-salt caramel, red licorice, fig, refreshing tannins
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 13.1%
Residual Sugar 126 g/L
Calories (estimated) 185 kcal / glass
150ml glass185 kcal
750ml bottle925 kcal
Grape Varieties 100% Mourvèdre
Classification Paso Robles
Region Paso Robles
Harvest Dates October 4 through November 18, 2010
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date January 2012
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks. Sugar at pressing was 337 g/L. After pressing, the wine matured for 15 months in three new French-oak barrels. Production was 170 cases of 375 mL bottles.
Tasting Notes Dates, plums, figs, dark cherries, black plum, cassis, chocolate, mineral finish
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 15.4%
Residual Sugar 82 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties 100% Mourvèdre
Classification Paso Robles
Region Paso Robles
Harvest Dates Throughout October 2007, completed October 30, 2007
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date May 2009
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks; the Sacrérouge fruit was among the last harvested and spent much of November in the greenhouses. Sugar at pressing was 382 g/L. After pressing, the wine matured for 20 months in four new French-oak barrels. Production was 200 cases of 375 mL bottles.
Tasting Notes Dates, plums, figs, dark cherries, black plum, cassis, chocolate, mineral finish
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 14.5%
Residual Sugar 124 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties 100% Mourvèdre
Classification Paso Robles
Region Paso Robles
Harvest Dates Throughout late October 2006, completed November 9, 2006
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date May 2008
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks; the Sacrérouge fruit was among the last harvested and spent much of November in the greenhouses. Sugar at pressing was 360 g/L. After pressing, the wine matured for 20 months in four new French-oak barrels. Production was 200 cases of 375 mL bottles.
Tasting Notes Dates, plums, figs, dark cherries, cassis, chocolate, mineral finish
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 13.6%
Residual Sugar 142 g/L
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties 100% Mourvèdre
Classification Paso Robles
Region Paso Robles
Harvest Dates October 11 through October 28, 2005
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Foot-Crushed, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date May 2007
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks; the Sacrérouge fruit was among the last harvested and spent much of November in the greenhouses. Sugar at pressing was 339 g/L. After pressing, the wine matured for 20 months in four new French-oak barrels. Production was 200 cases of 375 mL bottles.
Tasting Notes Dates, plums, figs, dark cherries, cassis, chocolate, mineral finish
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 13.6%
Residual Sugar 147 g/L
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties 100% Mourvèdre
Classification Paso Robles
Region Paso Robles
Harvest Dates September 25 through October 29, 2003
Estate Grown Yes
Fermentation Vessels Small open-top fermenters, followed by continued fermentation in oak barrels after pressing
Pressing Method Destemmed And Fermented, Then Pressed After The Desired Extraction Was Reached
Indigenous Yeast Yes
Oak Types French oak
Bottling Date May 2005
Production Details Ripe bunches were dried on straw-covered greenhouse benches to the desired concentration, usually in about three weeks; the Sacrérouge fruit was among the last harvested and spent much of November in the greenhouses. Sugar at pressing was 353 g/L. After pressing, the wine matured for 20 months in three new French-oak barrels. Production was 150 cases of 375 mL bottles.
Tasting Notes Dates, plums, figs, dark cherries, cassis, chocolate, mineral finish
Food Pairing Semi-sweet chocolate desserts; prosciutto-wrapped figs; red berry tarts; aged cheeses
Sources: tablascreek.com ↗ · Compare this vintage
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