2010 Tablas Creek Syrah |
| Vintage | 2010 |  | |
| Type | Red | ||
| Producer | Tablas Creek (web) | ||
| Variety | Syrah | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | USA | ||
| Region | California | ||
| SubRegion | Central Coast | ||
| Appellation | Paso Robles | ||
| UPC Code(s) | 089419253030 |
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2024 (based on 24 user opinions) | |
| Wine Market Journal quarterly auction price: See Tablas Creek Syrah on the Wine Market Journal. |
| Community Tasting History |
Community Tasting Notes (average and median of 90 pts. in 56 notes) | |
| Tasted by drrobvino on 10/21/2023 & rated 89 points: Popped and poured. This one seemed a bit OTH for my liking, with some stewed tomato flavors and burnt rubber. A bit oxidized, the bottle was still drinkable but the wine seemed advanced. Very resolved tannins and not enough acidity to support the fruit. Drink this one up. Revisited an hour or two later, and this wine seemed more full, more complete. Interestingly enough, I enjoyed the last glass the most. Decant this one for an hour and I think you may be impressed. (279 views) | |
| Tasted by tward on 4/23/2022 & rated 95 points: Fantastic wine. I've noted before with some of Tablas's earlier Syrah renditions that with age they sing like Northern Rhones, not Tablas's Southern CdP inspiration. This was another one. I wish I were more finely delineated between the N. Rhone AOCs, but if forced to choose I'd be bold and say Hermitage. This was so classic, smoky, bacon, meaty, ripe plumb, roasted dark fruit, some spice, a feral quality, aging meat, a touch of black olive and turned earth. I will say that the finish was not particularly long, but it has an elegant fade. Maybe my old world reference isn't correctly aligned, but this was a fantastic wine I'd put blind in a lineup for sure. Had with steak frites using a cast iron zabuton steak rare. Nice pairing. Note: Store for some of its life in ideal 55 F conditions and some of it's life in dark conditions with seasonal fluctuations between low-mid-50s and mid-60s F. 14.5% abv. Zero heat, none. (577 views) | |
| Tasted by wilypod on 11/15/2021 & rated 88 points: In very good shape, but the youthful black fruits are on the downward slope. I rarely enjoy Syrah without some age as its youthful structural elements of pepperiness, green olive, and tannins can give me indigestion. Those elements have been tamed in this still substantial Syrah, making it quite balanced and drinkable but for my palate not quite delicious -- lacks any sort of berry vibrancy. (596 views) | |
| Tasted by SLOFred on 12/22/2020 & rated 91 points: Drinking beautifully right now. All the rough edges of a young syrah are gone. 2 hour decant. Tannins are totally integrated. (1017 views) | |
| Tasted by brinko99 on 12/5/2020 & rated 91 points: Really nice showing with savory black fruits integrated into the backbone of leather and muddled herb. Opened up greatly in the glass but what remained the next day had fully fallen apart with air. (938 views) | |
| Tasted by SLOFred on 8/13/2020 & rated 92 points: Beautifully aged syrah. Drinking really well now. Some vanilla (despite no oak!), tar and a silky finish. (907 views) | |
| Tasted by bbcc66 on 7/4/2020 & rated 89 points: Decanted for 1/2 hr. Medium bodied. Consistent softer tastes of darker fruits, plum & pepper. Aged well. (747 views) | |
| Tasted by MichielV on 3/13/2020 & rated 90 points: Found this lost bottle in the basement. Decanted two hours. Very good “old syrah” meaning it has good age on it. Mature color, nose (fruit and spice) good finish, but I’d say drink up as the freshness seemed to be disappearing. (804 views) | |
| Tasted by bd11 on 3/9/2020 & rated 90 points: 10 years old and still damn tasty. (680 views) | |
| Tasted by dlduchon on 8/26/2019 & rated 87 points: A richer wine than the typical Tablas wine but not in the over the top Paso wine. A bit monolithic however. I am not sure it will gain complexity with time, but it is possible. No sign of fading. (937 views) | |
| Tasted by tb_baltimore on 9/13/2018 & rated 91 points: Drinking very well right now -- (1107 views) | |
| Tasted by tb_baltimore on 5/26/2018 & rated 90 points: Drinking very well right now -- (1187 views) | |
| Tasted by Deux Chevaux on 12/18/2017: Deep ruby. Rich, integrated, and showing some nice white pepper and a bit of complexity over three nights — but overall it struck us as rather monolithic. (1278 views) | |
| Tasted by brinko99 on 11/28/2017 & rated 90 points: Starting to develop but finding itself a bit one dimensional currently. Finely structured; the alcohol (14.5%) is showing through a bit. (1098 views) | |
| Tasted by snowman94114 on 8/29/2017 & rated 91 points: Drinking really well right now. Rich and strong but soft tannins. Enjoy 91 pts. (1246 views) | |
| Tasted by tb_baltimore on 1/2/2017 & rated 92 points: Agreeing with the Zack review -- drinking very well right now and another excellent Tablas Creek showing -- (1582 views) | |
| Tasted by DaveZack on 11/16/2016 & rated 92 points: We received this bottle from Tablas Creek’s (T.C.) wine club in March, 2013. I usually try to drink red wines about five years post-harvest, and since Syrah is usually a structurally sound and resilient varietal, especially from Paso Robles, let’s see how this red is/tastes around six years post-harvest (since T.C. wines are always fabulous, I’m guessing/assuming this will indeed be a structurally perfect, delicious, deeply and complexly-flavored beauty; let’s see………….). The bouquet is earthy (exhibiting a slightly chalky element) and reveals the fruity and dried herb elements that will probably be significant in the flavor profile; let’s see………… Sure enough, as usual for T.C. wines, this wine is indeed delicious, complex, beautifully well-balanced, where any/all elements are perfectly well harmonized that results in a fabulous 90+ point wine. The fruit profile is about 90+% dark/black fruits, such as plums, blackberries, and black cherries, along with 5-10% red fruits, such as raspberries, sour cherries, and red currants. The dried herb profile is also “next up the plate,” exhibiting delicious and usual red wine dried herbs, in addition to a wonderful black pepper profile. The iron element from the soil is also beautifully integrated into this beauty's flavor profile. The wine also exhibits fabulous and perfectly-balanced richness and creaminess (assuming from the oak, which isn’t obvious or overwhelming in the flavor profile), along with perfectly food-friendly structural elements, such as the perfect amount of acidity and zippy tannins. The wine pours rather dark and has the perfect amount of richness and creaminess, along with a TON of delicious complexity and food-friendly structural elements. This is one of the best Syrahs I have ever drunk. The structural elements makes the wine perfectly palate-cleansing and also has a gorgeous and elegant lingering finish that dances on the tongue/palate for quite a while. I paired this wine with a rib eye steak spiced with Kosher salt, lots of black pepper, and dried Herbs de Provence. This wine paired PERFECTLY with the steak and would also pair beautifully with just about any other steak/beef and/or red meat/protein dish, such as prime rib, a quality steak (porterhouse, rib eye, etc.), any/all lamb dishes (chops, racks, shanks, leg, etc.). As usual for any/all T.C. wines, this wine was delicious, perfectly well balanced/harmonized, structurally age-worthy, deeply and complexly flavored, and food-friendly beyond belief!!!!!!!!!!! This wine is drinking beautifully/perfectly right now but has the structural elements to continue to age/mature gracefully for another 5-to-10 years. If you’re looking for a deeply- and complexly-flavored, food-friendly, rich and creamy delicious-beyond-belief California Syrah, this beauty is difficult, if not impossible, to beat!!!!!!!!!! (1828 views) | |
| Tasted by Blue Shorts on 4/3/2016 & rated 92 points: Popped and poured. Nice light syrah. Not over-extracted. Tasted like a cool climate syrah. Nose of dark fruit, tea and a touch of earth. Taste similar to nose. Moderately long finish with nicely rounded tannins. (1935 views) | |
| Tasted by as4beatles on 4/2/2016 & rated 91 points: Nice aroma, a touch of pepper, a bit of sweet, deep color, overall very flavorful and it got better as it sat open. (1767 views) | |
| Tasted by bbcc66 on 3/20/2016 & rated 90 points: Decanted for 2 hrs. Medium bodied. Consistent softer tastes of darker fruits & plum. Pepper & spice tastes came forward in the second glass. More European in style compared to a big, huge Syrah. (1705 views) | |
| Tasted by jhberkeley on 3/5/2016 & rated 88 points: Very good but not for guests (1506 views) | |
| Tasted by rhanke on 2/3/2016: at Blind 2010/11 California Syrah tasting 2/3 with 10 people Group 7 my 7 dark olive aroma (1506 views) | |
| Tasted by vin0vin0 on 1/10/2015 & rated 89 points: When we first opened this it was very closed down, flat and uninspired so I put a cork in it and let it sit a few days. Definitely benefitted from the air time as it came out with some rip dark fruit layered with a touch of chocolate, fine grained tannins and a medium amount of acidity. (2005 views) | |
| Tasted by wine247365 on 11/28/2014 & rated 91 points: Uncorked bottle about 9 hrs before drinking. Great QPR. Tasting fantastic now. (1910 views) | |
| Tasted by AFWE on 11/23/2014: PnP. This is drinking better than ever, but still so young. On the nose this is dark. Plums, cloves, black tea, raspberry and honeysuckle come forward and you can sense a touch of heat that seems to dissipate with more air. With a taste I get black tea, figs, vanilla, and blackberry. The touch of oak comes through on the finish along with just slightly drying tannins. It's barely into it's drinkable phase and quite good now, but clearly has the stuffing to age for several years. (2182 views) | |
| Tasted by MattMauldin on 11/8/2014 & rated 87 points: Decanted. Clear, full ruby color. Clamped down on the nose- some cassis fruit, clove and tea showing with some heat. Dry on the palate, with low to medium acid, big tannins, high alcohol and full body. Concentrated blackberry and additional oak spice- vanilla and cinnamon. Backwards, tight, not showing much complexity. Fleshy throughout the palate, finishing with medium length and some heat. I'd suggest holding, although I didn't sense a great deal of complexity for it to develop. (2058 views) | |
| Tasted by Nate and Allison on 6/27/2014 & rated 90 points: Still needs to decant for a bit before drinking. (2397 views) | |
| Tasted by Bluethunder on 2/6/2014 & rated 90 points: Dark purple, chocolate, spice and long finish. A little heat at that back. (2095 views) | |
| Tasted by dubdub on 11/26/2013 & rated 88 points: Opened too early. Noticeable alcohol on the nose and quite some heat on the finish. Overall still a good effort from Tablas, but right now the heavy dark (berry) fruit dominates and there is not much elegance to this one. I would leave this alone for 5+ years in the hope that it would integrate more with the alcohol balancing out. (1849 views) | |
| Tasted by MattMauldin on 9/30/2013 & rated 91 points: Showing aromas of spice, brambly black fruit, and rocky mineral. Richly balanced layers of black fruit, spice, floral and mineral on the palate. Nice weight and feel, nice brightness, round tannins. Full fruit and spice on the finish. Excellent. (2462 views) | |
| Tasted by jonahfactor on 9/4/2013 & rated 90 points: Very elegant, especially for a Paso Robles Syrah. Ruby red/purple in the glass, complex nose, nice legs, followed by black fruits, charcoal and herbs de provance on the palate. Velvet texture. All around wonderful, especially as a midweek splurge. (2306 views) | |
| Tasted by bzell on 7/18/2013 & rated 91 points: Excellent wine with great deep dark crimson color and long legs. On the nose notes or burnt wood or charcoal and in the mouth the wine excels with good feel and on the palate blackberries, a little smokiness and some well integrated tannins. The finish is moderate in length. Could use a bit more complexity both on the nose and in the mouth but overall and excellent wine. (1848 views) | |
| Tasted by mtaczak on 6/5/2013 & rated 90 points: I am ambivalent about this one. Part of me says, "this is a nice, restrained, cool-climate-ish Syrah made in an elegant style." But the other part of me says, "this actually doesn't taste like much." It appears such judgement was hasty, though, as on day two there's a bit more fruit (raspberries, mostly) and a nice flinty, smokey streak that keeps it lively. This is a classy wine. (1828 views) | |
| Tasted by Redguy on 4/16/2011: Tablas Creek Annual Blending Seminar (Tablas Creek Cellar): Barrel sample. Nose: oak & dark berries. Palate: Oak spice, dark blackberries w/out much sweetness. This was really showing alot of oak at this time. Disjointed but showed the depth and class to be a fine syrah once the oak is integrated. (2542 views) |
| Professional 'Channels' |
|
| CellarTracker Wiki Articles |
Tablas CreekProducer websiteTablas Creek Vineyard, founded by the Perrin family of Chateau de Beaucastel and Robert Haas of Vineyard Brands, is dedicated to growing grape varieties traditional to France's Rhone Valley. The partners chose hilly western Paso Robles for its limestone soils, rugged terrain, and ocean influence. All Tablas Creek wines are estate grown using environmentally sustainable practices. SyrahVarietal article (Wikipedia) | (Wines Northwest)Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-PetersonCentral Coasthttp://www.ccwinegrowers.org/links.htmlhttp://www.discovercaliforniawines.com/regional-wine-organizations/ http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm Central Coast AVA Wikipedia Paso RoblesPaso Robles Wine Country AllianceSet apart by unique climate and geography, Paso Robles Wine Country provides prime growing conditions for more than 40 varietals planted over 26,000 acres of vineyards. More than 300 wineries craft this fruit into premium wines, gaining recognition around the world. The fruit, the wines and the distinct environment have quickly made Paso Robles California's third largest and fastest growing wine region. |