2024 Esprit de Tablas (En Primeur)
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Esprit de Tablasis Tablas signature red blend, always led by the dark red fruit, earth, spice, and mid-palate richness of Mourvèdre (40%), along with additions of Syrah (27%), Grenache(20%), Counoise (5%), Vaccarèse (4%), and Cinsaut (4%). The relatively high percentage of bothMourvèdre and Syrah gives the wine luscious fruit equally balanced between red and black, with plush texture, chewy tannins, and earthy elements like new leather and loam that hint at years of fascinating development. It should drink well for two decades or more.
Available to order through December 6th on the futures cart page
Tasting Notes
A classic Esprit nose of red and blackcurrant, graham cracker, new leather, and sweet spice. On the palate, notes of Luxardo cherry, black tea, olallieberry, and both red and black licorice. The finish shows some youthful tannins over plum fruit and sweet spice. Should be appealing young but have plenty of stuffing to age.
Technical Details
Appellation
- Adelaida District Paso Robles
Technical Notes
- 13.5% Alcohol by Volume
- 2500 Cases Produced
Blend
- 40% Mourvedre
- 27% Syrah
- 20% Grenache
- 5% Counoise
- 4% Cinsaut
- 4% Vaccarese
Certifications
Recipes & Pairings
Recipe Suggestions
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 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 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 then selected for Esprit, blended in June 2025 and have been aging in 1200-gallon foudre ever since. We expect the wine to be bottled in August 2026.