2024 En Gobelet
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The Tablas Creek Vineyard 2024 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 soy, chaparral, and strawberry preserves, like an autumn walk through a deciduous forest. On the palate, flavors of red licorice, purple fruits, dried flowers and red apple skin. Gently tannic on the finish with salty minerality and herby lift. Elegant.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 14.5% Alcohol by Volume
- 740 Cases Produced
Blend
- 44% Grenache
- 22% Mourvèdre
- 13% Counoise
- 12% Syrah
- 9% 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 2024 vintage began with our second consecutive wet winter, giving the vines good reserves for the growing season. After a normal budbreak and a cool first half of the summer, those reserves were tested by our warmest-ever July and above-average temperatures through October. That led to a compressed harvest that was largely done by the second week of October and yields roughly 20% below our long-term averages. The low yields and warm year combined to produce fruit with intense flavors and noteworthy vibrancy.
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 2025. The finished wine was aged in one 1200-gallon French oak foudre and bottled in April 2026.