PnP and enjoyed while prepping dinner. This wine is clear in appearance, light straw color, fading to a watery rim. The nose is in good condition, and is in a developing stage, showing off med intensity aromas of green apple skin, lemons, w gravel, and a zing of white pepper. The palate shows off a dry wine, med/med(-) in body, med/med(-) in alcohol (listed at 13.1% abv). Flavors here are med intensity lemon curds, green apple, and lime, with a hint of minerality and gentle spicy zing. There is bright med(+) acidity, and med length finish that is tart green apple skin and chalky minerality. This is a very good quality, quite delicious Calif Vermentino, drinking well now, and will probably continue to drink well another year or 2, but it is so nice now, I wouldn't wait any longer myself.
Mineral notes on the nose, along with citrus leaf, lime flower and an initial low end funky quality that needed time and a bit of cooling (58 to 50 degrees f) to burn off. All the aromas carried over to the palate. In the mouth, an initial impression of sweet citrus and white peach quickly turns crisp, with just a hint of tropical fruit, and a medium, clean, mineral-laced finish.
Served double-blind at a CT offline. My notes/experience is consistent with Loren Grossman's, which is to say I enjoyed it. In fact, when it was revealed I certainly wasn't expecting TC, but then I'm not surprised, either. How nice that they keep it affordable (~ $20), too. recommended, 13,1% abv
TN: Barbaresco, Barolo, Ridge + (Pranzos): I really like this wine. Its been a while since I have had the opportunity to try it. Light golden in color. Very mineral driven nose, also has some tangerine and a bit of lanolin. On the palate, the minerality follows thru. Some citrus. Slight bitter note in a good way. Very nice mouth-feel. Food friendly.
Light straw yellow-gold color with citrus leaf, wet stone, and a hints of honeysuckle aromas. On the palate, it approaches medium-bodied and well balanced crisp acidity and citrus, lime peel, and mineral flavors. Medium finish.
This is one of those whites that has that effervescence that some young whites have. Almost like carbonation. It is something I never like. But, it fades with some air time, yielding a very dry and somewhat stony white. Decent substitute for a Sauv Blanc.
This 2010 Vermentino from Tablas Creek is a great example of the variteal striving outside its native Mediterranean soils. Offering a mix of topical fruits, banana, wet stone, citrus zest and a vein of fresh minerality straight through the finish. Very nicely structured and balanced with lots going on. This is an outstanding wine from Tablas Creek and a pleasure to drink.
Clear and lite in the glass. Citrus, eucalypts and maple syrup on the nose. Lite body with citrus, pear and green apple on the palate. Round and soft melon fruit and delicate minerality. Med-short finish.
Lightly floral nose with lemon chiffon, apples and minerals. This comes off as very light and elegant in the mouth but has very good penetration of lemon chiffon, green apples, pineapples, and coconut cream. Very good acidity keeps things zippy with lots of creamy minerality on the mid palate and a short but satisfying finish. Nice wine and a good compliment to food, though I'd go for their Cote de Tablas Blanc at the same price..
"Sophisticated" and "Vermentino" don't usually belong in the same sentence together, except here. Beautiful rendition of a varietal that's off most people's radar. Nicely integrated, almost understated. Subtle lemon zest, McIntosh apples set upon a minerally, liquid stones base. Went perfect with a dinner of tilapia with tomatoes and capers.
Got this bottle from the winery’s wine club for $21.60 (retail price is $27) and drank with Tyler Florence’s Spaghetti with Oven-Baked Clams (clams with white wine, tomatoes, basil, and bacon (the recipe calls for pancetta, but as we all know, bacon is a VERY viable alternative to pancetta). For whatever reason, I HATE spaghetti, so we used linguine, which is my favorite noodle.
According to TC’s website, this wine is at peak maturity (according to their vintage chart), which is why we opened this bottle tonight (their website also lists “linguine with clams” as one of the perfect pairing foods for this wine).
The bouquet is mostly minerals and citrus fruits, especially lemon curd, along with hints/suggestions of cream. This varietal is known for its citrusy/minerally characteristics and this bottle does NOT disappoint.
Up front is a Riesling/Pinot Grigio-like mineraliness; imagine a bucket of crushed rocks and pebbles with mineral water filled-up to the brim. That should give a representative account of just about how much the minerals prop-up the essence and structure of this wine. After the “rocks,” citrus fruits (mostly lemon) and herbaceous elements prevail (in a very Sauvignon Blanc sort of way). The wine has FANTASTIC acids and crispness that allowed it to pair beautifully with the pasta and clams. Although there’s a hint/suggestion of cream, this wine was obviously fermented in stainless steel. At 13.1% alcohol, this is a wonderfully brisk, clean, and pure white with a firm backbone that would allow (invite?) this wine to pair beautifully with clams-on-the-halfshell, a chilled shellfish platter, or just about any fresh/raw seafood dish (sushi included).
If you’ve never had a Vermentino, this wine is very similar to Pinto Grigio/Gris, Riesling, and Grenache Blanc. The wine is loaded with minerals and citrus fruit, is (as usual for Tablas Creek) made in an elegant and sophisticated fashion, and is food-friendly to a degree that most wines could only hope to be. This wine went PERFECTLY with the linguine with clams; the brininess and acids in the pasta dish (especially the clams and tomatoes) matched wonderfully with the wine’s acids, minerals, and citrus fruits. As I’ve said a million times, if you’re tired and/or fed-up with the Usual White Suspects (Chardonnay and Sauvignon Blanc), this wine (when paired with the right food) is a WONDERFUL alternative. VERY nice job, Tablas (meaning, Neil Collins and crew)!
A light crisp and refreshing summer type wine. Lemon, apple and pear with some typical TC creamy minerality showing up on the mid palate. Short but concise finish with very good acidity - it really cleans up after itself. Lacks substance to stand up to most foods. A very good summer guzzler, just not a very good QPR at $24.
Apple, pear, and mineral on the nose, with a hint of apple blossom. Good minerality, maybe a touch sweet, with crisp apple, peach/pear on the palate. I found I needed to cool this below cellar temp to get the slightly out of balance acidity/alcohol to resolve. Refreshing, overall very good.
Really enjoying this. Citrus, stone fruits, and a strong minerality that if tasted blind would make me think it was old world. This is a perfect summer white, wish I had brought home more. Not the best QPR in the world but as I said, wish I had more. Best on night one, drink this in the near term.
Lime/lemon zest, slate and thyme. Good aromatics, especially as it warms just a touch. Nice bottle of wine, but only stands as an equal with several Italian versions at a somewhat lower price. Really enjoyed it, just not one to stock up on for QPR.
Crisp & clean. Green apple, pear, and lime zest on the palate, finishes with slate minerality. Refreshing drink with good acidity. Surprised to find tannins coating my mouth at the end. Good refreshing summer wine, at the price expecting something a little more profound. Way too expensive for what it is, even at club price.
From the winemaker: A classic nose of mineral, citrus leaf, and lime zest. In the mouth, an initial impression of sweet citrus quickly turns crisp, with great acids, just a hint of tropical fruit, and a long clean rocky finish. Pair it with rich oysters or as an aperitif. Enjoy now or over the next two to three years.
Better than previous years. Nose is slightly floral with some spice and a nice rubber tire component to it. In the mouth it is a little thin but there is some tropical fruit and a pleasant bitter note on the finish.