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The Tablas Creek Vineyard 2014 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 2014 En Gobelet has a rich, dark-red-fruited nose of currant, leather, chocolate, licorice, and crushed rock. The palate is similar, but a touch darker: salty cocoa, black raspberry, plum skin and chalky minerality. Despite the wine's serious tannins, the overall impression is one of gracefulness, and it should provide a great deal of pleasure in both the near and longer term. Drink now and for the next two decades.
- Adelaida District Paso Robles
- 34% Grenache
- 25% Syrah
- 21% Mourvedre
- 15% Counoise
- 5% Tannat
- 14.9 Alcohol by Volume
- 700 Cases Produced
The 2014 vintage was our third consecutive drought year and saw our earliest-ever beginning to the growing season. The summer was warm but without serious heat spikes, and our coolest August in a decade slowed ripening at a critical period. When it warmed back up in September, the fruit tumbled in, and we finished in mid-October, about two weeks earlier than normal. The result was a vintage with excellent concentration balanced by good freshness, which should be vibrant and powerful young, but with the balance to age. Our Mourvedre harvest began September 4th, followed by Syrah on September 9th, Grenache on September 10th, Counoise on September 11th and Tannat on September 26th. The last pick from our dry-farmed blocks was on October 10th.
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 2015. 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 2016.