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2019 Esprit de Tablas

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The Tablas Creek Vineyard 2019 Esprit de Tablas is our flagship red blend, chosen from the best lots 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.

Reviews coming soon

Tasting Notes

The relatively high percentages of Grenache and Counoise seem to polish the darker flavors of Syrah and Mourvèdre, producing something deep, spicy, and creamy, with warm spices and a lovely loamy earthy umami character. The 2019 Esprit should drink well when young yet age for two decades or more.

Technical Details

Appellation
  • Adelaida District Paso Robles
Blend
  • 39% Mourvedre
  • 30% Grenache
  • 21% Syrah
  • 10% Counoise
Technical Notes
  • 14.0% Alcohol by Volume
  • 3800 Cases Produced

Recipes & Pairings

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 2019 vintage began with ample rainfall the preceding winter. The wet soils delayed budbreak to a little after normal, and a cool first half of the summer delayed flowering and the ripening of our earlier varieties. Beginning the second week of July, the weather turned warm but never so warm to engage the vines' self-defense mechanism of shutting down, accelerating ripening of our later varieties and producing intense flavors. The resulting compressed harvest was completed under ideal conditions and the vintage shows both concentration and freshness, with bright acids framing ample fruit.

The grapes for our Esprit de Tablas were grown on our certified organic and biodynamic estate vineyard.

The grapes were fermented using native yeasts in a mix of 1500-gallon wooden upright fermenters, open-top tanks and closed stainless steel fermenters. After pressing, the wines were moved into barrel and allowed to complete malolactic fermentation. The Esprit's components were fermented separately, then selected for Esprit, blended in June 2020 and are currently aging in foudre before expected bottling in July 2021.

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