2020 En Gobelet
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The Tablas Creek Vineyard 2020 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.
A lovely deep red color, darker than many previous years. On the nose, spicy and savory, with notes of chaparral and star anise over wild grapes and brambly black fruit. On the palate, flavors of dark chocolate-covered cherries, juniper spice, and ripe fresh figs. A lovely tannic richness emphasizes salty minerality on the long finish. Deep, complex, and built for the long term. Decant this if you're drinking it now, or wait and drink any time over the next two decades.
- Adelaida District Paso Robles
- 37% Grenache
- 25% Mourvedre
- 22% Syrah
- 11% Counoise
- 5% Tannat
- 14.0% Alcohol by Volume
- 906 Cases Produced
Recipes & Pairings
- Dark Fowl (i.e., duck)
- Richly flavored stews
- Pasta puttanesca
- Asian preparation of red meats (i.e., beef stir fry)
The 2020 vintage began benignly, with a cool spring that delayed budbreak to a little after normal, and continued below-average temperatures through July. Beginning in August, the weather turned hot, accelerating ripening and producing intense flavors. The state's terrible fires stayed well north of us, and the harvest finished early, under a compressed timeline but good conditions. The vintage shows concentrated flavors, noteworthy lushness, and lovely spice.
The grapes for our En Gobelet were grown on our certified organic and biodynamic estate vineyard.
The grapes were largely harvested 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 June 2021. The finished wine was aged in one 1200-gallon French oak foudre and bottled in April 2022.