2007 Esprit de Beaucastel
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The Tablas Creek Vineyard Esprit de Beaucastel 2007 is a blend of four estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, and Counoise for brambly spice and acidity.
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2007 Esprit de Beaucastel Named Wine Spectator’s #33 Wine of 2010!
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93 Points "spectacular": International Wine Report (Feb. 2014)
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96 points; "Truly exceptional": The Rhone Report (Dec. 2010)
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5 Stars: Decanter (Sep. 2010)
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95 points: Wine Advocate (Aug. 2010)
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"A beautiful inky-purple monster": Wall Street Journal (Jun. 2010)
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"The best vintage yet": James Molesworth (May 2010)
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94 points: Wine Spectator (Dec. 2009)
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94 points: Tanzer’s IWC (Nov. 2009)
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96 points: The Rhone Report (Nov. 2009)
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4 1/2 stars: Piedmont Post (Nov. 2009)
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95-97 points: Wine Advocate (Aug. 2009)
Tasting Notes
The 2007 Esprit de Beaucastel is delicious and unusually approachable right now, with a complex nose of red plum, ripe cherry, fresh figs and candied orange peel, a velvety, layered palate with spicy plum and cherry fruit, pepper and nutmeg spices, and excellent breadth. The finish shows more mineral, plum, and spice, and a little gentle oak from the foudre aging. It is delicious now, if very young, and should evolve elegantly in bottle for 10-15 years or longer.
Updated tasting notes from a June 2024 vertical tasting can be found on the Tablas Creek blog.
Technical Details
Appellation
- Paso Robles
Technical Notes
- 14.5% alcohol by volume
- 4000 cases produced
Blend
- 44% Mourvèdre
- 29% Grenache
- 21% Syrah
- 6% Counoise
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Game
- Dark Fowl (i.e., duck)
- Richly flavored stews
- Lamb
- Asian preparation of red meats (i.e., beef stir fry)
Production Notes
The 2007 vintage was the best vintage we’ve yet seen at Tablas Creek. Yields were very low (down between 15% and 30%, depending on variety) due to a cold and very dry winter, which produced small berries and small clusters. A moderate summer without any significant heat spikes followed, allowing gradual ripening, and producing red wines with tremendous intensity, excellent freshness and a lushness to the fruit which cloaks tannins that should allow the wines to age gracefully. Syrah began the harvest of our reds between September 5th and October 3rd, followed by Grenache between September 25th and October 22nd, the Counoise between October 11th and 30th and the Mourvèdre throughout October and completing the harvest on October 30th.
The grapes for our Esprit de Beaucastel were grown on our 120-acre certified organic estate vineyard.
The grapes were fermented using native yeasts in open and closed stainless steel fermenters. After pressing, the wines were moved into barrel, blended, and aged in 1200-gallon French oak foudres before being bottled in July 2009. The wine is unfined and unfiltered.