2011 Esprit de Tablas (1.5 L)

Production Notes

The Tablas Creek Vineyard 2011 Esprit de Tablas* is a blend of four estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, and Counoise for brambly spice and acidity.

*Curious about the new name of our signature blends?  Please read about this change on our blog post.

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-October and not concluding until early-November.  Warm, sunny weather during harvest allowed Mourvèdre 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.

The grapes for our Esprit de Tablas were grown on our 120-acre certified organic estate vineyard.

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 1200-gallon French oak foudres before being bottled in May 2013.

Tasting Notes

The nose shows exuberant freshness, with Mourvedre's signature currant, black tea and roasted meat aromas, given lift by a tangy, winey note showing rosemary and mineral. The mouth is long, fine and balanced, lusher than the nose suggests, with flavors of licorice, spice, meat drippings and clove, mid-weight now (relatively soon after bottling) but with every expectation of deepening over coming months.  We recommend that you hold the 2011 Esprit for a few months, then drink either between 2014 and 2016 or 2020-2040.


[...more recent Tablas Creek press]

Recipe Suggestions

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Food Pairings

  • Game
  • Dark Fowl (i.e., duck)
  • Richly flavored stews
  • Lamb
  • Asian preparation of red meats (i.e., beef stir fry)
Esprit de Tablas

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  • 40% Mourvedre
  • 30% Grenache
  • 20% Syrah
  • 10% Counoise

Technical Notes

  • 14.5% Alcohol by Volume
  • 100 Magnum Cases Bottled



2014 Barrel Tasting and En Primeur Offering

On December 5th, all Tablas Creek wine club members are invited to join Tablas Creek's winemakers at one of two sessions (10:30am or 1:30pm) to taste the 2014 Esprit de Tablas and 2014 Panoplie from barrel, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. The $30 cost to attend the event is refundable on any en primeur purchase.  Because of the limited space at this exclusive event, club members may bring no more than 2 guests. Details »

Whether or not they attend the tasting, members may order futures at an additional 5% off of the member club discount, typically 25%-30% off eventual release price. Members should look forward to receiving an invitation to the futures tasting and en primeur offering in the mail in early November. 

Tablas Creek News

Tablas Creek in The New York Times and Washington Post in August

We are pleased to have been included in recent articles in The New York Times (on creative responses to California's drought) and the Washington Post (on our 11 new AVA's) and to see the attention for Paso Robles. More recent press »

MA Shipping Permit Received!

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 »

On the Tablas Blog

In the spirit of a winemaker- Q & A with Assistant Winemaker Chelsea Franchi

November 21, 2015
by: Lauren Phelps
I recently sat down with Chelsea and asked her a few questions about her life, what brought her into the wine industry and how she became an essential member of the Tablas Creek family. Read More »