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The Tablas Creek Vineyard 2021 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, notes of warm spices, dark cherries, and chocolate. The palate is gentle, with vibrant plum skin and cocoa powder notes, chalky minerality, and dusty tannins at the end. A lovely tannic richness emphasizes salty minerality on the long finish. Deep, complex, elegant, 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
- 14.0% Alcohol by Volume
- 885 Cases Produced
- 39% Grenache
- 29% Mourvedre
- 16% Syrah
- 11% Counoise
- 5% Tannat
The 2021 vintage came after a chilly, relatively dry winter, the exception being a single storm that dropped more than a foot of rain on us in late January. The cold, dry winter produced a fruit set with smaller clusters and smaller berries, and yields were down about 25% compared to our average. The growing season was ideal, with each hot stretch followed by a cool period that allowed the vines to recover, and that combined with the low yields to produce some of our most intense fruit ever and our highest average acids since the chilly 2011 vintage. We believe that 2021 has all the hallmarks of a blockbuster year.
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 2022. The finished wine was aged in one 1200-gallon French oak foudre and bottled in April 2023.