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The Tablas Creek Vineyard 2013 En Gobelet is a unique blend of five estate-grown varietals, selected from head-trained, dry-farmed sections of our certified organic estate vineyard. We have felt for some time that the lots from head-pruned blocks share an elegance and a clarity that was noteworthy. Beginning in 2007, we created our non-traditional blend En Gobelet which combines the fruit, approachability and lushness of Grenache, the structure, earth, and mid-palate richness of Mourvèdre, the dark color and minerality of Syrah, the vibrant spiciness of Counoise, and the dark smokiness of Tannat.
The 2013 En Gobelet has a deeply spiced, minty, polished nose of black cherry, crushed rock and plum, with a tangy marinade-like element bringing lift. The mouth is rich and deeply savory, with chalky tannins cloaking blackberry and black cherry fruit, a spicy sage note, and a long finish showing mouth-coating, brambly fruit. Should be fascinating to watch age. Drink now and for the next two decades.
Updated tasting notes from a January 2023 vertical tasting can be found on the Tablas Creek blog.
- Adelaida District Paso Robles
- 14.0% Alcohol by Volume
- 580 Cases Produced
- 34% Grenache
- 31% Mourvedre
- 19% Syrah
- 11% Counoise
- 5% Tannat
The 2013 vintage was a classic California vintage, warm and sunny, with added intensity from the low yields produced by our second consecutive drought year. The summer was consistently warm, without the heat spikes or cold stretches that can delay ripening, and resulted in an early harvest under near-perfect conditions. The net result was a blockbuster vintage, with excellent concentration and good freshness, that should offer both early appeal and the capacity to age. Harvest started in early September and finished in late October. Syrah harvest began August 7th, followed by Grenache and Mourvèdre on September 12th, Tannat on September 19th and Counoise on September 26th. The last pick from our dry-farmed blocks was on October 7th.
The grapes were largely havested from the section of the vineyard we call "Scruffy Hill" and fermented individually in small fermenters using native yeasts. After pressing, the wines were moved into a mix of neutral oak barrels and puncheons before being selected and blended in May 2014. The finished wine was aged in one 1200-gallon French oak foudre as well as a couple of older oak puncheons before being re-blended and bottled in April 2015.