The Tablas Creek Vineyard En Gobelet 2011 is a unique blend of four estate-grown varietals, selected from head-pruned, dry-farmed sections of our 120-acre 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 (but delicious) 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, and the dark smokiness of Tannat.
The 2011 vintage was our second consecutive winter with healthy rainfall, but yields were dramatically reduced by two nights of frost on April 8th and 9th, impacting early-sprouting grapes like Grenache and Syrah but largely sparing the late-sprouting Mourvedre. Despite the low crop loads, ripening was slow due to a very cool summer, and harvest roughly three weeks later than normal, beginning in mid-September and not concluding until mid-November. Warm, sunny weather during harvest allowed the later-ripening varieties to reach full maturity. The long hangtime and low yields combined to produce fruit with notable richness balanced by higher than usual acidity, all at low alcohol levels. Syrah harvest began September 30th, followed by Grenache on October 4th, Tannat on October 12th and Mourvèdre on October 18th. The last pick of all four grapes came November 9th.
The grapes were largely havested together from the section of the vineyard we call "Scruffy Hill" and co-fermented in an upright oak fermenter using native yeasts. After pressing, the wine was moved into one 1200-gallon French oak foudre as well as a couple of older oak puncheons. It was re-blended and bottled in April 2013.
A dramatic, dark nose showing a meaty, iron-like aroma that reminded me of newly-carved, rare grilled steak. This mingles with fruit aromatics that shift between black and red (blackcurrant and black cherry) and a minty, chocolatey note. In the mouth it's rich and robust with meaty flavors darkened by notes of espresso and cocoa bean, and powerful but refined tannins coming out at the end. The finish shows more grilled meat and a hint of saline minerality. Spectacular, and Neil and I thought it our best En Gobelet ever. Drink over the next two decades.
Hundreds of you have joined us for one of our annual blending seminars over the years. If you haven’t yet, let this be the year. Partner Jason Haas and winemaker Neil Collins will lead a barrel tasting of the individual varietals (both reds and whites), and will discuss how we turn roughly one hundred components into the blends and varieties we make each year. Then, you will be set loose with graduated cylinders to produce your own blends. Details & More Events »
We are thrilled to announce that we've received our shipping permit from the great state of Massachusetts. Residents of the Bay State can now order wine or become VINsider Wine Club members. More shipping news »
In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »
March 16, 2015
Please join me in welcoming the 2015 vintage to Tablas Creek. Budbreak is a hopeful thing: the beginning of a season of growth, and the beginning of our work that will come to define 2015 for us for years to come. But early budbreak is risky... Read More »