2023 En Gobelet
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The Tablas Creek Vineyard 2023 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.
Tasting Notes
A pretty, refined nose of cinnamon toast and strawberry preserves. On the palate, flavors of strawberry-rhubarb pie, baking spices, sweet earth, and candied orange. Nice lift on the long, gentle finish. Elegant and expressive.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 14.5% Alcohol by Volume
- 760 Cases Produced
Blend
- 49% Grenache
- 31% Mourvèdre
- 14% Syrah
- 3% Counoise
- 3% Tannat
Certifications
Recipes & Pairings
Recipe Suggestions
Food Pairings
- Game
- Dark Fowl (i.e., duck)
- Richly flavored stews
- Lamb
- Pasta puttanesca
- Asian preparation of red meats (i.e., beef stir fry)
Production Notes
The 2023 vintage began with our wettest-ever winter, replenishing ground water and delaying budbreak. It continued with our coolest growing season in more than a decade, which combined with the late start to produce a harvest roughly a month later than most recent years, beginning in mid-September and not concluding until mid-November. Warm, sunny weather starting in October allowed the later-ripening varieties to reach full maturity. The exceptionally long hangtime and gradual ripening combined to produce fruit with deep colors, remarkable intensity, and noteworthy vibrancy. We believe 2023 has all the hallmarks of a blockbuster year.
The grapes for our Esprit de Tablas were grown on our biodynamic and Regenerative Organic Certified™ 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 2024. The finished wine was aged in one 1200-gallon French oak foudre and bottled in April 2025.