2009 En Gobelet

Read about the genesis of En Gobelet on the Tablas Creek Blog!

If you’re interested in a more detailed story of how En Gobelet came to be, check out the post Creating a New Wine: En Gobelet on the award-winning Tablas Creek Blog.

Production Notes

The Tablas Creek Vineyard En Gobelet 2009 is a unique blend of three estate-grown varietals, selected from head-pruned, dry-farmed sections of our 120-acre certified organic estate vineyard. As in 2007, we felt that the lots from head-pruned blocks shared an elegance and a clarity that was noteworthy. So we created our second-ever example of this non-traditional (but delicious) blend combining the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, the dark, smoky, structure of Tannat and the forward fruit, approachability and lushness of Grenache

The 2009 vintage was our third consecutive drought year, with yields further reduced by April frosts. Berries and clusters were small, with excellent concentration. Ripening over the summer was gradual and our harvest largely complete except for about half our Mourvèdre at the time of a major rainstorm on October 13th. Crop sizes were 15% smaller than 2008 and 30% lower than usual. The low yields and gradual ripening resulted in wines with an appealing lushness, rich texture and wonderful chalky tannins. Grenache was harvested between September 26th and October 3rd, Tannat between October 14th and 18th, and Mourvèdre between September 30th and November 3rd.

The grapes were fermented using native yeasts in open and closed stainless steel fermenters. After pressing, the wines were moved into barrel, blended, and aged in one 1200-gallon French oak foudre. It was bottled in May 2011.

Tasting Notes

The 2009 En Gobelet shows a spicy nose of black olive, dark chocolate, menthol and blue fruits. The mouth is intensely powerfully structured with fig, briary fruit, pepper spice and a surprisingly creamy texture with fine, chalky tannins. The finish shows Tannat’s characteristic firmness but bright acids and lift from Grenache. Drink for the next decade or more.

Reviews

[...more recent Tablas Creek press]

Recipe Suggestions

[...more recipes]

Food Pairings

  • Game
  • Dark Fowl (i.e., duck)
  • Richly flavored stews
  • Lamb
  • Pasta puttanesca
  • Asian preparation of red meats (i.e., beef stir fry)
En Gobelet

Not Available for Purchase

$45.00

Blend

  • 56% Mourvèdre
  • 23% Tannat
  • 21% Grenache

Technical Notes

  • 14.5% alcohol by volume
  • 600 cases produced

Downloads

Events

2016 Paso Robles Rhone Rangers Experience Sunday, February 14th

Tablas Creek will join the 50 members of the Paso Robles Chapter of the Rhone Rangers for the 2016 Paso Robles Rhone Rangers Experience. This fun-filled and information-rich day will include a "Rhone Essentials" seminar moderated by Esther Mobley, Wine, Beer & Spirits Writer for the San Francisco Chronicle, a Vintners' Lunch, and the Grand Tasting and Silent Auction.  For more information or to purchase tickets, click here.


Tablas Creek News

Wine Advocate: 15 Wines 90+ Points

In Robert Parker's Wine Advocate (Issue 220) 15 Tablas wines topped 90 points, including 2014 Esprit de Tablas (93-96), 2013 Panoplie (94-96), and 2014 Panoplie (95-97). Read the review » More press »

2013 Esprit de Tablas Released!

Our flagship wines from the stellar 2013 vintage, the 2013 Esprit de Tablas and 2013 Esprit de Tablas Blanc, have been released. Our wines »

Anticipating El Niño (L.A. Times)

Tablas Creek's preparations for El Niño were featured in an L.A. Times front-page article Friday, November 27th. Read the article » More recent press »


On the Tablas Blog

A Valentine's Day truffle recipe... and a wine to drink them away

February 5, 2016
By: Suphada Rom
Prior to working at Tablas Creek, I spent three years working at a small French bistro that was adjacent to a chocolate shop, which was also conveniently co-owned by the owners of the restaurant (pommes frites…check! chocolates…check!). I was in heaven learning not only about our menu, but about the chocolates we produced. As I reflect on my time there, I realized wine and chocolate have really similar foundations. Read More »