Stephen Tanzer's


Why should you care? Widely considered among the finest producers in California’s Central Coast, Tablas Creek was one of the pioneering wineries of the west side of Paso Robles. This distinctive growing area marries the warm climate of Southern California with mineral-rich soils and cooling ocean breezes to produce wines that offer an uncanny combination of richness and vivacity. The entire range of wines from Tablas Creek is of consistently high quality, but the wines are not cheap, so beginning with the 2010 vintage the winery launched a high-value, high-production bottling called Patelin de Tablas, which is made from fruit sourced from trusted growers along with Tablas Creek’s own grapes.

What does it taste like? This blend of syrah, grenache, mourvedre and counoise shows plenty of Paso Robles fruit power but manages to come off as lively–even elegant. That’s no mean feat in this warm climate at any price, but at $20 it’s a gift. In fact, the Patelin represents one of my top California wine values of 2013. With its zesty redcurrant, strawberry and bitter cherry character and floral and spice accents, it has the depth and energy to work with a wide range of foods, hearty or light. My score: 91 points.

How much does it cost? $20.

October 4th, 2013 | 2 comments

2 Responses to “Tablas Creek Vineyard 2012 Patelin de Tablas Paso Robles”

  1. […] a Spanish red “elegant” in this tweet. Antonio Galloni says some ’06 Barolos have elegance. Steve Tanzer calls a Paso Robles Rhône-style blend elegant, while I myself said the Riberas I tasted in San Francisco last year possessed “great […]

  2. This is hardly a technical wine term and I suspect elegance is in the eye of the beholder. I’d refer you to classic synonyms like graceful, stylish, refined, which are obviously subjective. The are a lot of wines that are concentrated, ripe, heavily extracted and a bit chunky, and some of them receive high scores from critics with less evolved tastes. But certain wines go to another level, and that level involves complexity, class and restraint rather than “more and bigger.” Just my two cents’ worth late at night after tasting about 30 New World wines that I would not describe as elegant.

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