Eat Global, Drink Local

By Evelyne Fodor

[Editor's Note: With this blog, we welcome Evelyne Fodor to the blog. She is a woman of many accomplishments, including a PhD in French (she is a French instructor for the UCLA Extension), a tremendous chef, and a lover of food and wine. Evelyne has become one of Tablas Creek's best-loved wine consultants and made many fans in our tasting room. This is her first blog piece.]

One of the most frequently asked questions at the tasting room is also one of my favorites. “Which food do I pair with this wine?”  At Tablas Creek we take food pairing very seriously. For each of our wines we offer recipes and food pairing suggestions.  Each spring and fall, we invite our members to taste dishes created by local chefs to match our new releases.  We also have a monthly column on our Tablas blog dedicated to this topic.

When one has an eclectic, adventurous palate however, food pairing becomes a very elusive topic. The other day, long-time club members Tom and Karen from Atascadero showed me a picture of an Ethiopian dish they enjoyed and asked me for suggestions on which of our wines to pair with it. If, like Tom and Karen, you love experimenting with regional cuisines such as Indian, Thai, Ethiopian, Chinese, Korean, Vietnamese or Moroccan - cuisines with high flavors but notably not associated with wines - the topic is worth exploring.

Spices

I am by no means a specialist but in our wine and food-centric community we have an in-depth understanding of both spices and wines.  I asked three local experts, Lori Di Ciaccio-Foster the owner of Spice of Life in Paso, Brigit Binns owner of cooking school and B&B Refugio and Neeta Mittal, owner of the boutique winery LXV to explain the complicated relationship between spices and wines.

Fascinated by what she refers to as the “mystery of spices,” Lori brings spices from all over the world and blends them in the back kitchen of her small shop. For her, the fusion between spices and wine is striking:  “Blending and harmonizing spices to create vibrant flavors satisfies the mind as well as the palate.” She explained that “each spice captures unique flavors, aromas, and emotions which can pinpoint a specific region or culture.” Like wines, spices thrive best in very specific regions where natural conditions create a unique terroir.  

Spice of Life

Next door to Spice of Life is Neeta Mittal’s LXV Wine Lounge.  With its deep blue walls, day beds full of vibrant colors and plush pillows, the place is a “sensory experience.” Neeta was born and raised in Kerala, "God's own country," a southern state of India also known as the "Land of Spices."  Besides its famous backwaters, elegant houseboats, ayurveda treatments and wild elephants, Kerala is also famous for delicately spiced, taste-bud-tingling cuisine. When Neeta is not involved with her winery, she explores the principles of Ayurveda, vegetarianism and veganism: “As we become more demanding of flavors and more intuitive about our health, spices once thought to be exotic are making an exciting splash in the culinary world.”

Neeta

My last expert is my friend Brigit Binns, the acclaimed author of multiple cookbooks, including The New Wine Country Cookbook: Recipes from California’s Central Coast, in which every recipe is paired with a Central Coast wine.  Recently I met with several of Tablas Creek's wine club members at her Refugio for a class called “The Rosé Less Travelled," with chef Clark Staub, featuring both our Dianthus and Patelin de Tablas Rosé wines. It's also at Refugio that last May Neeta led a three-part cooking series to explore the flavors of Indian cooking and how they partner with Rhône varieties (beautifully!).  Brigit is currently working on a new book project called “Wine First: A Cookbook for Wine Lovers;” her concept is simple: “First, you choose the wine."

So we did! One evening at home, John Morris, Tablas Creek tasting room manager, Neeta and myself lined up a few Tablas wines and started a discussion on the ideal wine pairing.  We selected five whites:  Cotes de Tablas Blanc 2014, Esprit de Tablas Blanc 2012, Petit Manseng 2014, Vermentino 2015 and Picpoul Blanc 2014.  For the reds, we picked most of our Spring shipment including  Esprit de Tablas 2011, 2012 and 2013.  And at the last minute I added our newest release Terret Noir 2014.  I did not include our two rosés, because they simply are too easy to pair with almost anything.  Our challenge was to find affinities in both Tablas wines and regional dishes to create a perfect flavor pairing. We knew the style of cuisines would differ greatly based on climate and available local ingredients but certain spices such as coriander, cumin, cardamom, star anise and turmeric are common to all them.

Meal

John has a deep knowledge of our wines and he has also become an expert in Thai food, as his wife Christina was born and raised in Thailand. He quickly singled out Vermentino 2015. Vermentino is a white medium-bodied wine that grows mostly on the islands of Corsica and Sardinia as well as in Provence where it is known as Rolle. With its somewhat exotic character, citrusy aromas, minerality and crisp acidity, Vermentino is very much appreciated by our guests.  It also pairs very well with Asian dishes that play with the Star Anise spice such as Asian Style Shrimp.  

If for John the choice was simple and straightforward, it took Neeta more time and a few more tastings to figure out which of our wines would be ideal for her Southern Indian dish. She finally chose Esprit de Tablas 2012 which she described as “having a long and complex palate, with flavors of black raspberry, plum compote and leather.”  The moderate alcohol content and gentle tannins with nice fruit and spicy flavors was, according to Neeta, an ideal marriage with her delicately spiced, taste-bud-tingling Tharavu (Duck Dry Curry).

When it was my turn, my first impulse was to pick Petit Manseng 2012 for its rich sweetness, stonefruit characters and sweet spice, which I thought would pair beautifully with my mom’s Moroccan chicken tagine. The word tagine refers to both the conical-shaped dish and the food that's cooked inside it, which in this case is braised chicken flavored with saffron, turmeric, preserved lemon and olives.  Moroccan cuisine has long been integrated into the French culinary tradition due to its colonial history. There is a natural continuity in choosing a Rhône style wine with a Moroccan dish since they both hail from Mediterranean climates. My mom’s tagine is a dish especially well suited here as Morocco shares the same latitude as Paso Robles.

Instead, I choose the Terret Noir 2014, our newest wine. We know very little about the Terret Noir grape, except that it’s a blending partner used in the southern Rhône Valley for red Châteauneuf du Pape wines. It is praised for its "qualities of lightness, freshness, and bouquet" which reminds me of Beaujolais’ Gamay grape. Like Gamay, Terret Noir is pale in color, low in alcohol with bright fruity flavors and a wonderful distinctive herbal aroma reminiscent of garrigue, the low, scrubby vegetation that grows around the Mediterranean coast. The wine’s relatively high acidity made the natural bitterness of preserved lemons and green olives a bit too aggressive, so I simply added (oh mon dieu!) a bit of crème fraîche.

With that in mind, turn up the heat and drink some of our suggestions with all the wonderful African, Asian, Caribbean and fusion dishes that you like!  This is the great way to learn and make your own decision about which Tablas Creek wine pairs best with your tastes.

Tharavu / Duck Dry Curry
A dish from the South of India

Neeta Mittal, LXV Wine Lounge

Duck leg

A few notes before we begin:

  • Always try to grind spices fresh. Spices sitting on your shelf have probably lost their essence.
  • Use a whole duck, if possible, but you can always substitute duck breasts
  • Curry Leaves can be found in an Indian store. You could use a couple of bay leaves with some lime zest, but it won't be the same as curry leaves. I have cooked this dish WITHOUT curry leaves and still tastes great.
  • Use small Green chilies like Thai chilies.
  • You can always email me for ordering just enough spices for this dish, including the curry leaves (neeta@lxvwine.com)
  • Guideline for pairing with Indian food: low alcohol, low tannin, low oak, high acidity, young fruit

INGREDIENTS

  • 1 full duck (skinned and cut into medium pieces and fat removed)
  • For Marinade:
    • Turmeric Powder : 1/2 tsp
    • Red Chili Powder : 3 tsp or to your spice level
    • Coriander Powder : 4 tsp
    • Whole Spices:
    • Cloves: 4 – 5
    • Cardamom: 1
    • Cinnamon stick: 1 inch
    • Bay leaves: 1-2
    • Slightly crushed whole pepper corns: 1/2 tsp
  • For Gravy:
    • Onion: 2 large (finely sliced)
    • Tomatoes:  2 (finely chopped)
    • Dried Whole Red Chilies: 4-5, each broken into two pieces
    • Mustard Seeds: 2 tsp
    • Curry Leaves: few
    • Green Chilies: 8-10 or to your spice level (slit, lengthwise)
    • Coconut Oil: 4 tbsp
    • Ghee: 2 tsp
    • Tamarind: 1 tbsp OR Vinegar: 1 tsp
    • Ginger: 2 tbsp (chopped)
    • Garlic:  2 tbsp (chopped)
    • Coconut milk: 1 cup

DIRECTIONS

  • Marinate the cleaned duck pieces with the marinade for at least 2 hours.
  • Heat coconut oil and ghee in a heavy-bottomed pan.
  • Add mustard seeds and when it starts to splutter, dried red chili, and whole spices. Sauté for a few minutes.
  • Add chopped ginger, garlic, curry leaves, green chilies and chopped onion; sauté till onions turn light brown.
  • Add tomatoes and sauté for a few more minutes, until the oil separates from the tomatoes
  • Add 1/2 cup of water, tamarind (or vinegar), the marinated duck pieces, and salt to taste. Cover and cook for 20 minutes or until the duck is half-done, stirring once or twice in between. Open and cook for 5 minutes at high heat until the gravy almost dries up, stirring in between so that it won’t stick to the bottom.
  • Pour in the coconut milk into half cooked duck and adjust the salt. Lower heat and simmer gently until the curry changes to a brown color and oil starts floating on top. (The coconut milk should get cooked and release coconut oil).
  • Serve Tharavu curry with hot Basmati Rice
  • Pair with a glass of slightly chilled 2012 Esprit de Tablas 

My Mom’s Tagine

Evelyne Fodor, Tablas Creek Wine Consultant

Chicken tagine in pot

INGREDIENTS

  • 6 chicken legs and 6 chicken thighs
  • Kosher salt
  • 1 to 3 tablespoons of oil
  • 5 cups thinly sliced yellow onions
  • 2 tablespoons ground coriander
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon saffron threads
  • ½ teaspoon ground turmeric
  • 1½ cup chicken stock
  • 6 quarters preserved lemons
  • ½ cup pitted green olives
  • 4 tablespoons unsalted butter
  • 1 tablespoons chopped leaf parsley
  • 2 teaspoons chopped cilantro
  • Generously salt the chicken pieces on all sides. Let sit at room temperature for 1 hour.

DIRECTIONS

  • Heat 1 tablespoon of the fat in the bottom of your Dutch oven over medium-high heat. Add the chicken and cook, turning once, for 3 or 4 minutes on each side, until they are well browned. Remove browned pieces from the pan and add the next batch, continuing until all the pieces are browned. Remove all chicken pieces to a plate.
  • Add oil and onions and sauté on medium high heat, stirring often and adjusting the heat as necessary, for 15 minutes, or until they are a rich golden brown.
  • Preheat the oven to 350F.  Add the spices and a pinch of salt to the onions and stir constantly for about 2 minutes to lightly toast the spices.  Return the chicken to the pan, pour in the chicken stock, and bring to a boil.
  • Cover the tagine, transfer to the oven, and cook for 40 minutes, or until the chicken is tender and is beginning to pull away from the ends.  Remove the chicken from the pan.
  • Return the tagine to a burner and simmer for about 3 minutes to reduce the sauce. Add the lemons and olives. When they are hot, whisk in the butter, parsley, and cilantro.

From Music to Management- Q&A with Tasting Room Manager John Morris

By Lauren Phelps

I spent a lovely, spring afternoon on the wisteria-adorned patio discussing with John Morris the journey that has brought him to the role of Tasting Room Manager at Tablas Creek Vineyard.  John has been with Tablas Creek since 2006, was instrumental in the design of our new tasting room, and continues to lead a growing and diverse team of tasting room personnel as we try to keep providing memorable experiences to the over 30,000 people who come to visit us each year.

Where were you born and raised?
I was born and raised in Flint, Michigan, a town that’s been in the news a lot lately. Later I actually lived on the Flint River; the river in question was in our backyard. We canoed in it, we skated on it, we fished in it (but we didn’t eat the fish), we hunted snakes and frogs down there but we didn’t swim in it, it was too polluted.

John Little


When and how did you get into wine?
I first got into wine when I was living in Seattle, where I lived most of my adult life. I started getting into wine because I lived in a neighborhood with a nice little wine shop. I was most interested in European wines because they were inexpensive. Washington wines were available but they were expensive so I drank a ton of Rhones. Buying Cotes du Rhones were my go-tos; I could spend between $10 and $15 for wines that were quite good.


What has been your career path to where you are?
Because I didn’t plan at all and didn’t go to college, I wanted to be a musician and ended up in retail. Which led me into the coffee business, because I lived in Seattle and eventually into management in that field and did that for quite a while. The little coffee chain I worked for got bought by Starbucks and I worked for them for a short time but it quickly became untenable. So I went to work at DeLaurenti, an Italian import store that friends of mine had bought, which had a wine department that I talked myself into working at. I did that for about a year before I moved here to Paso. I knew I wanted to move to a warmer place, I knew I wanted to stay on the west coast, I knew I wanted to live somewhere rural but kind of cool, so wine country made sense. And it was just a matter of which location, so I moved to Paso and jumped right into the wine industry here.


In your view, what makes the Tablas Creek tasting room special?
The history of who we are and where we came from, working with Bob Haas, the people who work here, the wines. I guess that’s what makes it special to me. What makes it special to visitors may be more of your question. I think the way we’re set up, not just one long bar, makes a lot of sense. I think the customer service ethos that has trickled down from management to me to my staff makes it special.


What’s your biggest challenge as a Tasting Room Manager?
Making a schedule juggling up to twenty people, with many people who are part time or work in other departments, they’re seasonal, and they’re needed at different times in the wine club or the cellar. We all have different needs at different times. You know, managing people is both rewarding and can have its challenges so that’s a big challenge- having a big crew and keeping them together on the same path. Saturdays (our busiest day of the week) trying to let people come in to enjoy themselves without it getting too loud and disruptive for the serious wine buyers is key.


Which are your other favorite wineries and tasting rooms locally or around the state?
I don’t get out as much as I used to now that I’m a parent. There are a lot of great wineries, I think Denner is making really great wines, Terry Hoage is making great wine. The new tasting room at Halter Ranch is pretty spectacular. When I’m out looking for wines I’m looking for things you can’t find here, European wines that I miss. I love Arcadian down in Santa Barbara county, I still love what Bonny Doon does. Those are just a couple that stand out.


What’s your favorite wine region in the world – other than your own?
I would choose one region only is would be Piemonte in Northern Italy, home of the Nebbiolo grape, Barolo, Barbaresco, Dolcettos, Barbera, Arneis. I love how they tend to be light in weight but heavy in flavor if that make any sense… I love the acidity of Italian wines: the fact that they don’t coat your palate but they have great depth of flavor and they go well with a lot of the foods that I like.

How do you spend your days off?
Working around the house and in the garden. We’ve had a hobby farm, a little market garden for the last several years. I like working outside more than anything.


What would people be surprised to know about you?
I used to play really kind of obscure free-jazz/Prog-rock music and it used to be the main part of my life. I played electric bass in Seattle starting when I was about 25 until I was about 45. I’m attracted to pretty obscure music which is probably why I never made any money at it.


If you weren’t managing a tasting room for a living, what would you be doing?
What would I like to be doing? If I had started earlier and owned more property, maybe an organic farmer. Maybe if I had been a starving farmer like I had been a starving musician, I could have made that happen.


How do you define success?
Success is happiness. That’s all there is to it… finding what makes you happy. The thing that’s really interesting is when you get older, you find that that changes. I’ve found that a couple of times in my life, what was working beautifully, I couldn’t understand that it wasn’t working anymore… so you have to shift. I think staying on that path where you’re satisfying what makes you happy which I think is having enough good friends, making enough money to live comfortably and enjoying what you’re doing every day to make a living.

  John


Establishing Deep Roots - Q&A with Vineyard Manager David Maduena

By Lauren Phelps

It was with great pleasure that I sat down with Vineyard Manager David Maduena to find out more about his 24-year career at Tablas Creek.  David is the longest-tenured member of our team, beginning as a part of our first crews working to establish the nursery and vineyard programs.  He's normally a man of few words, and it was a treat to find out more about him and to learn from him how Tablas Creek has changed in the almost quarter-century he has been here.

David3_800
I found a filing cabinet full of old photos, still on slides.  This one is David circa 1994.

Where were you born and raised?

I was born in Durango City, Mexico and lived there until I was 15 years old. I came to Paso Robles when I was 15 and lived with my parents and siblings.

Can you tell me a little about how you started working at Tablas Creek?

I started working in the local vineyards all around the area- a week or two here and there. I helped plant and add irrigation lines to Mount Mourvedre in 1992. I began working permanently here in 1993 when we started building the quonset huts and expanded the nursery project. [Editor's note: we published an archive of photos from those early years, one of which shows David manning a backhoe for an early irrigation trench, late last year.]

What is your general vineyard management philosophy?

I always look to do the best for the vineyard. I deal with a lot of different things in the vineyard from gopher control to managing a crew of between 7 and 30 people and I just try to keep everything in control.

What do you think about organic farming?

I think organic is good, it helps to not put a lot of chemicals in the soil- everything is natural so you’re not killing the soil, you’re helping it. And it’s better for the crew, they don’t have to wear special protective gear to keep them safe.

What’s your biggest challenge as a Vineyard Manager?

The biggest challenge is to take care of everything out there. I have to deal with a lot of different people and it’s not easy to find a good way to talk to the crew. Some supervisors are mean to the workers but that’s not good for them and not good for us.

How do you spend your days off?

I like to play soccer or basketball with my kids. I have 7 kids and they are always playing something. I spend most of my time off with my family.

If you weren’t growing wine grapes for a living, what would you be doing?

I went to school to learn to become an electrician or I’d like to do welding. I think that would be fun and I have some skill for those things.

What do you like about working at Tablas Creek?

I like working with nice people that’s the main thing. I feel comfortable here.

How do you define success?

Success to me is to make progress in life. You start from the bottom, like I did. I was just a normal worker, now I’ve been here so many years that they trust me and made me a Vineyard Manager and now I have more responsibility and take care of the whole place. I think that is success.

DavidFamily


Congratulations to Jason Haas, 2015 Paso Robles Wine Industry Person of the Year

By Robert Haas

In 1989 The Perrin family and the Haas family bought a 120 acre pasture in Adelaida that was to become Tablas Creek Vineyard, named for the eponymous creek that flowed through the property.  I took over the management.

In 2002 my son Jason, fresh from a stint in the east coast’s tech world, arrived in Paso Robles and started working at Tablas Creek, focusing initially on our marketing and increasingly on our management.  Although Jason has taken over the day-to-day operations here, I'm still working because I enjoy our working together.  It's fun.  His leadership here and his accomplishments at the vineyard and in the community delight me.

Last Friday, the Paso Robles wine community came together at the Paso Wine Country Alliance's annual Winter Gala to honor Jason for “outstanding contributions toward the success of the Paso Robles wine industry”.  He was named the 2015 Paso Robles Wine Industry Person of the Year:

BarrelJason, with Paso Robles Wine Country Alliance Executive Director Jennifer Porter 

KatchoJason with State Assemblyman Katcho Achadjian (left) and State Senator Bill Monning (right) and the decree passed by the Californa legislature

Group
A healthy Tablas Creek contingent gathered to help celebrate

It was fun to hear the wine community recognize his accomplishments in the fourteen years he has been working here. They have been significant!

  • He started this blog back in 2005 and has been its principal author for a decade now. It has been a finalist for “Best Winery Blog” seven of the last eight years and won in 2008 and 2011.   The blog helped establish us as leaders in the wine community and himself as a source for media with thoughts worth seeking out.
  • His writing on the blog has led to invitations to contribute pieces on Paso Robles and Rhone varieties to Wine Business Monthly, Wines & Vines, Wine Industry Network, and Zester Daily, and to regular appearances on radio and television.
  • He established the Paso Robles Rhone Rangers chapter in 2007 and led it for the next several years. In that period, it grew from 15 members to 50 members and helped establish Paso Robles as the epicenter of California’s Rhone movement.
  • He has represented Paso Robles, Rhone grape varieties, and Tablas Creek to industry groups including the American Wine Society, the AIWF, the Unified Symposium, and the Society of Wine Educators, and has been a regular guest lecturer to classes and student groups at Cal Poly and Fresno State, spreading the word about our region and our winery to the next generation of wine consumers and wine professionals.
  • He has helped build Tablas Creek's standing in the community, working with and supporting deserving causes such as must! charities, Festival Mozaic, the Foundation for the Performing Arts Center, and the Paderewski Festival, as well as volunteering as a youth basketball and baseball coach in Templeton.
  • He has volunteered diligently as a board member of the Paso Robles Wine Country Alliance, of Rhône Rangers, and of Family Winemakers of California. It is easy to critique the actions of an organization, but much more significant to jump in and help it achieve its goals.
  • He has had, I feel, a particularly significant impact on the Rhone Rangers. When he joined the board in 2004, it was an organization whose sole footprint was one tasting a year in San Francisco.  He pushed the group to expand its Bay Area event to include a greater educational component and a winemaker dinner and auction.  He also led the charge to add additional events, including an annual Los Angeles tasting and “road show” visits to Seattle, Chicago, New York, and Washington DC.  The category of California Rhones has made amazing strides in the last decade, in part thanks to the work of Jason and the rest of the Rhone Rangers leadership.
  • Jason’s support of Tablas Creek’s role in the creation of and advocacy for the 11 new Paso Robles AVAs helped distill a complicated story into a comprehensible message of why this is a good thing for the region.

I'm proud of him.   He has made a difference.


Traversing the wine business - Q&A with Tablas Creek's National Sales Manager Darren Delmore

By: Lauren Phelps

I visited a while with our National Sales Manager Darren Delmore to get the inside scoop about the wine business from his very unique perspective.  Darren has a fascinating past as a published writer, professional surfer, winemaker and now travels the country educating people about Tablas Creek wine.  Darren is also is a husband, and a father of two adorable children, Shea and Canyon.

Winemaking Forrest
 

Where were you born and raised?

I was born in San Luis Obispo, California and grew up in Arroyo Grande and Shell Beach.

When and how did you get into wine?

I started with working in restaurants; both my parents owned restaurants while I was growing up. I went to a distributor tasting when I was 21 with local wineries and it blew me away. Then I found myself growing more and more interested in wine. That set me off on a path to learn how to make wine for the next ten years.

What has been your career path to where you are?

My first harvest position was in Humboldt County, of all places. I worked there for two years followed by a complete harvest internship at Bonny Doon. From there I moved back to the Central Coast and started working in tasting rooms at Eberle and managed the tasting room for Saucelito Canyon.  Tasting rooms are another piece of the industry that was new to me and that was interesting. I also found myself, after a few years, wanting to get back into making wine. So I went to live in the middle of nowhere in Cazadero and worked for the Hirsch family. It was an hour to the grocery store, there was no internet in my little cabin, and there was no phone service… it was a decompression time. Also, I completed two-hemisphere harvests for two years in a row in Australia and that kind of completed everything I wanted to know about making wine. Even with all that experience it would have been difficult to get a winemaker position without a degree in oenology. So when I was up for an assistant position and Jillian and I had our first baby on the way, I ran into Tommy Oldre, the previous National Sales Manager for Tablas Creek. Tommy had just accepted a new position at Vineyard Brands and he suggested I apply for the open position at Tablas Creek.  I had always wanted to work at Tablas Creek so I jumped at the opportunity. It was a frantic summer, I was up for two jobs, an assistant winemaking position in Anderson Valley and the sales position at Tablas Creek, plus we were 8 months pregnant with our first child. Surprisingly, I heard back from both jobs on the same day! We talked it over and I accepted the Tablas Creek position on August 1st. I started the job on August 6th and we had our baby Shea on August 18th… 2012 was a whirlwind year!

What are your main responsibilities at Tablas Creek?

The main responsibilities are scheduling market work with distributors on a monthly basis, traveling to those appointments, bringing the new wines and tasting them with sommeliers, wine directors, and shop owners. We invest a lot to go out to work the market for a three day stretch and the pre-planning is huge; the work that we do there is key because we’re meeting 5-6 individuals a day and I can’t come off being short with someone at the end. We’ve got a short period of time and you’ve got to connect with people on those days in a unique way so they will have a better experience. I focus on conquering the agenda that’s been set for me in the morning and try to be cheery and try to relay the story and the wines in a personalized way for everyone.

What new industry trends are you most excited about, and why?

I’m seeing smaller wine lists that are often times one page next to the food menu. I’m seeing smaller menus with more well chosen wines from around the world with lower mark-ups. There are more restaurant concepts that are appealing to the “millennial diners” where you’re not handed the tomes of a wine list anymore that are 100 pages. You’re seeing these really cool restaurants that are popping up with less large entree portions, more small plates, more fun, looks more affordable with wine lists that are just more adventurous and encompass the whole world.

Another trend I’ve been seeing is an expansion in the keg wine programs at restaurants. I think that’s also offering a value and a way of thinking about wine seasonally. People are maybe paying more attention to what to drink at certain times of the year.

What’s your biggest challenge as a Sales Manager and Wine Educator?

One of the biggest challenges is getting the distributors to continue the momentum we start when we do our week in the market. So that falls into the follow up of these trips and how to do that effectively. That’s probably the biggest challenge. If you remember something that rep was into that you were into… it’s important to find non-superficial ways to stay connected with those people. Because we’re so small… and for some of these distributors, they’re bombarded with eighty people, large brands too, in a month and finding a way to stay on their radar and keep them excited about Tablas is challenging.

What would you change about the wine industry if you could, and why?

I would lower the intimidation level for consumers. There are still people who are scared to go wine tasting because they feel like they might not have enough money, or a certain type of lifestyle that make them feel comfortable doing it. Honesty, I think a lot of people didn’t know what wine tasting was until the movie Sideways came out. I do think there is still a level of intimidation and I see folks working in the wine business who aren’t as eager to see the intimidation lessened. So I would like to see that happen. There is so much more information available now but there is still a disconnect about how wine is made and what goes into it.

What’s your favorite wine region in the world – other than Paso Robles?

My favorite wine region overall would be the Rhône, rather than just one district of it, there are pockets of it that are incredibly undervalued and I think there is a lot of mystery to all the different villages and regions that keep the prices down and I think they’re the best value overall for what you get if you can figure out what you like and how to get them. With a lot of domestic regions and the more famous regions you’re just never going to get that and so I think the Rhône still delivers.

How do you spend your days off?

That has certainly changed a lot over time. I used to spend my days off surfing. But now I spend so much time traveling that when I’m home I have to give Jillian, my wife, a much needed break. My days off now are with the kids. And most of those days are spent just doing dishes.

What would people be surprised to know about you?

I worked at a tofu factory in Arcata California. I was the “curdler”… they hired be because I have long arms, on the spot.

If you weren’t working in the wine industry for a living, what would you be doing?

Working in publishing somehow or running my mom’s restaurant, Del’s.

How do you define success?

There’s a good quote from Planes, Trains and Automobiles on that one, “Like your work, love your wife”. Because you’ve got to balance it all. If you’re doing something you’re passionate about and you can keep that in balance, that’s success.


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

Editor's Note: This is the second interview in a series that we hope will help readers get to know the key people at Tablas Creek a little better.  If you have questions for Chelsea, please leave them in the comments.

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.

Tablas-161-Edit

Where were you born and raised?

I grew up in El Dorado Hills, the Sierra Foothills of California in an area between Tahoe and Sacramento. Which is now an exceptional wine growing region but when I was living there I didn’t notice much of a focus on winemaking. We went back up last year and the wineries there just blew me away. It is just so cool to see what people are producing up there. We found a lot of Rhone producers and a lot of great Barbera.

When and how did you get into wine?

My parents were always really into wine, not in a professional sense, but we always had wine open for dinner. I grew up with wine and was surrounded by people in the wine industry. Wine was never an industry that seemed overly romantic, it always seemed attainable.

When you went to Cal Poly, was your intention to become a Winemaker?

It was a rather serendipitous turn of events because both of my parents went to Cal Poly, and had met there so I always knew I was going to go there. Originally I applied for business but was only accepted after I reapplied under ag-business with an intention of later switching my major. After taking a few of the ag-business classes I realized that I really liked the people in that major and if they were any indication of the people I was going to be working with professionally for the rest of my career I decided, I can do this. So I stayed in ag-business and thanks to my advisor’s recommendation I tried wine and viticulture which turned out to be a great fit.

Can you tell me a little about how you started working at Tablas Creek?

Initially when I was going to school at Cal Poly I knew I really wanted to work at a winery and I applied to Tablas Creek. I had been wine tasting here and the Esprit Blanc, in particular, changed the way I thought about wine, not just in Paso Robles, but I fell in love with the Esprit Blanc and the other Tablas wines too. At the time, the only available job at Tablas Creek was a greeter at the door of the tasting room. I had just turned 21 and I knew that being a greeter wasn’t what I wanted to do but it was where I wanted to do it. After a while, I was able to worm my way into the tasting room which I really loved. I loved being able to talk to people about wine and about all of the crazy things I was learning about at Cal Poly. Then when I graduated I knew I wanted to go into production and thankfully Tablas Creek created a cellar position for me. That was at the end of 2007 and I’ve been here ever since.

Why did you transition from the business side to wine making?

I think it was mostly growing up with a more tomboy sensibility; I always liked the idea of a challenging physical job and being able to create a tangible physical object at the end of the day: this is what I made with my hands today. I really liked the idea of creating something, especially if it’s something that you’re really proud of.

What is your general winemaking philosophy?

I think it’s to make the best wine you possibly can. I have definitely adopted the Tablas Creek philosophy which is that it starts in the vineyard. The way that we do things in the vineyard is so labor intensive, handpicked… everything is hand-done, in the cellar too, we don’t have the high tech equipment that some of the newer wineries do. Everything is very traditional. We are actually touching every single berry that goes into the tanks and I think that makes a difference. I am surrounded by very passionate people and it’s very infections. You can’t help to love what you do.

Who are your favorite winemakers in history, through personal account, or their wines?

Growing up I always liked the Au Bon Climat wines. The things that Jim Clendenen does with his wines and that winery are incredible. Those wines have always been so consistently good, consistently beautiful and elegant. John Alban, I mean, he’s John Alban! Those two guys are just historically notable. They don’t just make wines to follow trends they both commit to consistency and quality.

What’s your favorite wine region in the world – other than your own?

That definitely changes, but for the last couple of years, I’ve really been into the wines of Portugal mostly because they are lesser known, especially here, and you have to hunt them out. And when you do find them, a lot of them are rustic, and I really like that. The wines are not overly polished, they’re cool and country. I love the earthiness, the smokiness. And going to Portugal a couple of years ago and being able to understand the wine within the context of its culture, its cuisine and understand the terrior more intimately was just so great. It makes so much more sense when you have that complete picture.

What’s the best wine you’ve ever tasted? The most interesting?

The best wine I ever tasted was a 1985 Stags Leap cabernet. My parents had purchased it, as it was my birth year, and on my 21st birthday my parents took me to Napa. We had an over-the-top fantastic tasting experience and for dinner that night we opened that bottle of ‘85, it was such a great experience, being there with my parents and celebrating with them like that. That is one thing about winemaking that I really love is having the ability to create something, like an Esprit or a Panoplie that a parent may buy for their child’s birthday and having a hand in someone else’s experience... their celebration.

How do you spend your days off?

It depends on the season; my husband Trevor and I are going up to Mammoth on opening weekend. In the winter we are skiing a lot. In the summer we do a lot of paddle boarding and hiking both here and in Mammoth. We like to spend time with our Labrador.

How do you define success?

If you go to bed every night and think, “that was a killer day” then that is success. I think being happy with where you are in life and really enjoying the people that you surround yourself with, I can’t really think of any better way to go through your day than that.

Chelsea Pooch


The man behind the beard: Q&A with Winemaker, Neil Collins

Editor's Note: This interview begins a series that we hope will help readers get to know the key people at Tablas Creek a little better. We're starting, appropriately, with Winemaker Neil Collins, who has made every vintage of Tablas Creek except 1997, when he was working at Beaucastel. If you have questions for Neil, please leave them in the comments.

By: Lauren Phelps

Neil is the Executive Winemaker and Vineyard Manager at Tablas Creek Vineyard and a busy man. He also makes the wines for his own label Lone Madrone, which is run by his sister Jackie and his wife Marci, and a growing line of traditional styled hard apple ciders (Bristols Cider) which you can taste at his new cider bar in Atascadero.  Neil’s blend of respect for tradition and willingness to experiment is integral to the spirit of Tablas Creek. We were proud to learn that he was named 2013 San Luis Obispo County Winemaker of the Year in an award voted on by his peers. 

I recently sat down with Neil and asked him a few questions about his life, what brought him into the wine industry and his vision for the future of Tablas Creek.

Winemaker Neil Collins Summer 2012

Neil, can you talk a bit about where you were born and what brought you to the States?

I was born and raised in Bristol England, the south-west of England. At that point there weren’t any vineyards, not really anyone making wine, a lot of wine was being consumed but traditionally it was not a wine country, now there is a lot of good wine and cider. I came to the States just to visit my sister Jackie in Santa Barbara for a six-week vacation and I never really left.


Can you tell us about how you met your wife Marci?

So when I ran out of money on my vacation and had to get a job I started working in the kitchen at a restaurant my sister opened with some friends of hers, it was called the Paradise Café in Santa Barbara. Then six months after I started working there, Marci started working in the kitchen and that’s where we met, we met in Paradise.


What began your interest in working with wine and what were your first experiences?

I was working in restaurants and began getting intrigued by wine and its production. The original intent was just to do a year in the cellar; harvest to harvest, to learn so I could understand wine better for the restaurant business. After the year long stint, I just kept going.  I started with Wild Horse during the 1991 harvest because the building at Adelaida was still in construction, so even though I got my job offer from Adelaida, I worked one harvest with Ken Volk at Wild Horse. Then after harvest in January of 1992 I moved to Adelaida where I stayed until March of 1997 working along side John Munch.  Then I went back to England for 6-months, then to France to Beaucastel for a year and finally to Tablas Creek.


Which winemakers have inspired you the most?

Paul Draper (Ridge Vineyards) has done an incredible job sticking by a great style. He makes great wine, very traditionally and he has stuck by that, his winemaking is meticulous and thorough and they ave great character. Obvously Jacques Perrin who is an inspiration to all of us here, Claude from Beaucastel, and of course I have an immense amount of respect for Ken Volk and John Munch (Le Cuvier), Josh Jensen (Calera), Bob Lindquist (Qupe). Ken Volk was instrumental since my first harvest and he was a great person to learn from because he incredibly throughout and diligent and super meticulous so it was a great foundation because I learned everything the right way. And then Munch is completely the opposite and willing to try anything, experiment and push things to the edge; which the two of those combined is fantastic because you get the complete spectrum and I can take the best from both.

Which is your favorite wine region?

At the moment? It changes, as of today I would say I really like the wines of the Loire Valley, the whites from Alsace and I like Gigondas a lot.

Have you been more drawn recently to whites or reds?

It’s seasonal; there are so many factors like the environment and food. I do like whites, they’re very intriguing. They’re much more transparent, less to hide behind. When they’re beautiful, they’re beautiful. There’s an elegance and balance with whites that’s not easy to accomplish and when it is achieved… well, when it’s really good it’s really good.


What is the story behind Tablas Creek En Gobelet?

So, that started with a desire to plant head-trained vines because we were interested in getting the Grenache to perform a bit better and since most of the great Grenaches of the world that I’m familiar with are head-trained vines, it seemed like a good connection. And then, that paired with our desire at Tablas Creek to make wines that are very reflective of this estate, my opinion would be that dry-farmed, head-trained vines are the purest expression of the given piece of land. So with all of those things combined that would be where the first plantings of head-trained vines came from.  We actually started with Mourvedre, not Grenache, in 1999.  When that kind of worked, we planted Scruffy Hill and it has proved, at least so far for us, to be a great way to farm and has produced very interesting wines that are unique and different from the other wines that we make.


What is the vision for the recently acquired 160 acre parcel?

The vision for the new property is very much inspired by the success of Scruffy Hill and it’s very similar terroir-wise. It has everything you could want; it’s steep, it faces in every direction and thre’s a kind of knoll in the middle. It’ll be planted 5 to 10 acres a year, at this point, all in the head-trained, dry-farmed style. That’s what we’re planning to start in the spring of 2016 with Grenache, Mourvedre and a little Roussanne.


How has the drought affected the vineyard?

It’s a concern, if it doesn’t rain this year, we’re anticipating that it will, but if it doesn’t, we’ll assess whether or not we’re going to plant the new property. We were going to plant late this summer and we decided that it just doesn’t make sense to get vines started in these conditions. So we put it off until spring of next year. Hopefully we’ll see some rain. We don’t need a lot, but we need something. Planting a dry-farmed vineyard in the 4th or 5th year of a drought is daring business.


Does the possibility of El Nino erosion concern you?

We’ve ordered more cover crop seed than usual and we’re going to get it into the ground earlier than normal. We’re going to get the compost in earlier as well. We’re bringing in more straw than we normally do to put on the steeper roadways. None of this is going to hurt if it doesn’t pan out to be what everyone says it will be.

NeilMarci


The 11th annual Tablas Creek Vineyard pig roast dinner

By: Lauren Phelps
We hosted our 11th annual Pig Roast dinner on Saturday evening, August 15th and wanted to share some of the images and a bit of information about this event.  Over 120 guests joined us for a family-style meal on our terraced patio with wines paired from our cellar.  The meal was collaboratively prepared by our very own Winemaker, Neil Collins and local Chef, Jeffery Scott

Tablas_Creek_20150815_182833_2000It was a beautiful evening, and relatively mild for August in Paso Robles.  As the sun set behind the tasting room the breeze brought in cool marine air.

Tablas_Creek_20150815_193044_2000Our very own Darren Delmore and his brother who make up the duo, The Delmore Boys set the tone with their Americana guitar tunes.

Tablas_Creek_20150815_190304_2000Many Tablas Creek team members and their families attended the event including, Neil Collins, Chelsea Franchi, Jason Haas and Nicole Getty.

Tablas_Creek_20150815_190617_2000This year, Neil roasted the 350 pound estate-grown pig for over 12 hours using a modified iron-cross roaster with oak from our property. Chef, Jeffery Scott contributed incredible appetizers and sides using locally-sourced and organic ingredients.

TABLAS CREEK PIG ROAST

SATURDAY AUGUST 15th, 2015

CHEF JEFFERY C. SCOTT

 UPON ARRIVAL

CHILLED SUMMER MELON CUPS
GINGER CRÈME FRAICHE

  TABLAS ESTATE LAMB CRUSTADE
MOROCCAN SPICES, ROSEMARY HUMMUS

DINNER FAMILY STYLE

 HEIRLOOM TOMATO & WATERMELON
FRENCH FETA, SOFT HERBS, BALSAMIC CREMA

TOASTED PEARL COUSCOUS
PINE NUTS, SULTANAS, CURRANTS, FENNEL CONFIT

SHEEP’S MILK YOGURT TATZIKI

MASON JARS OF CAPONATA

HUSH HARBOR RUSTIC BREAD

________________

 EMBER ROASTED TABLAS CREEK ESTATE PIG

AMARETTO-APRICOT GLACÈ

 LOO LOO FARMS GARDEN PAELLA
PORCINI STOCK, LINGUICA, ROMESCO

 CUMIN GLAZED CARROTS & CHARRED SUMMER SQUASH
ROASTED GARLIC, LOCAL GOAT CHEESE, LEMON THYME

______________

BLUEBERRY-PEACH COBBLER

OLIVE OIL GELATO, CINNAMON BASIL

Tablas_Creek_20150815_184259_2000

We paired the meal with the 2014 Grenache Blanc, our 2014 Dianthus, the newly released 2013 Mourvedre and our flagship red wine, the 2011 Esprit de Tablas, that we brought up from the library.

Tablas_Creek_20150815_194257_20003

We'd like to thank all of the guests who joined us and invite you to view additional photos by Patrick Ibarra Photography on our Pig Roast Dinner Flickr Album

Also, we are thrilled to announce that the Cooking Channel's, Man Fire Food will be airing an episode on September 15th highlighting our pig roast dinners! We're really looking forward to watching it.

The date for the 2016 pig roast has not been set yet and we recommend periodically checking our Upcoming Events page for more details.  We give priority invitation to our wine club members and seating is very limited.


On the Rhone: a Post-Cruise Appreciation

By Robert Haas.  Special thanks to Jeffery Clark, who provided most of the photos.

I’m back in Vermont, basking in the afterglow of our Tablas Creek cruise of the Rhone. It was a ten-day celebration (including the optional three-day visit to Paris and Champagne) of great food and wine, organized by our partners at Food & Wine Trails.  By the end, new friends felt like old friends, and our 120-person group had made the S.S. Catherine ours.  On a personal level, I very much enjoyed sharing with the group the homeland of the Rhône varieties that we have nurtured at Tablas Creek Vineyard. 

About one half of our large group of adherents opted for the Paris-Champagne addition, July 30th-August 1st.  The Bel Ami Hotel was comfortable, nicely air-conditioned (needed in the hot weather France has been seeing this summer) and well placed around the corner from Paris landmarks on the Boulevard St. Germain, such as the Brasserie Lipp, and the cafés Deux Magots and Café de Flore.  

For the trip to Champagne, we arrived in Vrigny at the property of Roger Coulon, propriétaire-récoltant on the Montagne de Reims, with an hour and a half bus trip.  Coulon produces only about 90,000 bottles from his own vines.  His cellars were straightforward, simple but modern.  We tasted his wines.   They had an artisanal terroir character that I loved.  We enjoyed an excellent champagne lunch at his close-by restaurant, Les Clos des Terres Soudées.  He paired his various cuvées of champagne with each course.  We then visited the cellars of Taittinger -- quite a contrast -- with traditional old cellars cut deep into the Champagne chalk under Reims, followed by a tasting of their wines.  The visits were enjoyable and educational.  Some of us preferred the artisanal drier, richer style of Coulon and others the traditional "grande marque" style of Taittinger.

We had some time to spend on our own in Paris and then took the TGV from the Gare de Lyon in Paris to Avignon on the 2nd to join the rest of the cruisers boarding the ship.  On my first visits to pre-autoroute France in the 1950’s, that trip down the N7 took 10 hours.  The TGV made it in 2. 

Pont d'Avignon 2
The famous Pont d'Avignon

The voyage began with a short overnight sail to Tarascon, a little south of Avignon, from where there were interesting shore visits to Tarascon, a city that dates back to the late bronze age.  It has a riverside castle from the 15th century that is known as "The King's Castle" (Château du Roi René).

There was also a visit to Arles, which is close-by.  Arles is a fascinating city.  It was a Phoenician port by about 800 B.C., taken by the Romans in 123 B.C., and still is home to some of the best-preserved Roman remains outside Italy.  In modern times it was an attractive abode for Vincent van Gogh, who arrived there in 1888.  Many of his most famous paintings were completed there, including The Night Café, the Yellow Room, Starry Night Over the Rhône, and L'Arlésienne.

Arles amphitheater
The Roman amphitheater at Arles 

The centerpiece of the cruise was the stay in Avignon, which provided a base for twin cellar visits and delicious open-air lunches in the court of Château de Beaucastel.  It was fun to share the Beaucastel secrets with our group.  We were too large a group to all go at once so half the group went on the 3rd and half on the 4th.  Everybody got to taste from barrels and visit the old spotlessly clean cellars, as well as learn about Beaucastel's wine making.  Each day, those not on the Beaucastel visit got to tour the old city of the Popes with its palace and crenelated walls.

Cellars at Beaucastel
The cellars at Beaucastel

Lunch at Beaucastel
Lunch in the gardens at Beaucastel

Lunch menu
The lunch menu

BSH, RZH & FP
Barbara Haas, Robert Haas, and Francois Perrin at lunch

From Avignon we sailed north to Viviers, and then on to Tain- l'Ermitage. This stretch was during the day, so most of us assembled topside to enjoy the views and the passages through the écluses (locks).  I was fascinated by the ship's design, from the ballast tanks below that fill with water to the to the retractable pilot house, railings and awnings, all to lower the ship's profile in order to pass under low bridges across the Rhône.  

Lock
The lock at Viviers

On deck
Mind your heads!

Tain- l'Ermitage was a second highlight.   We received a very good tour of the Hermitage vineyard and a sit-down tasting of Chapoutier wines. We were also treated to an excellent lunch served with northern Rhône wines.  I was interested to see the upright cane and spur pruning of the Syrah, a pruning we have adopted at Tablas on "Scruffy Hill."

Neighbor Jaboulet
The remarkable hillside vineyards of the Northern Rhone

From there, we continued north to Lyon, passing the vineyards of Côte Rôtie and Condrieu on our port side just as we were served a dinner on board paired with wines of those very appellations from Maison Nicolas-Perrin

On day 5 of the cruise (August 7th, for those keeping track) we got to tour Lyon, a center of classical French gastronomy, and home to the remains of two side-by-side spectacular Roman amphitheaters: one for music and the other for drama.   In the evening we reconvened on the Catherine for a nice Tablas Creek cocktail party in the ship's lounge, followed by dinner in the dining room. 

Lyon marks the northern edge of what France thinks of as the Rhone Valley (though the river originates in Lake Geneva, in Switzerland).  But the cruise continued north to dock in Macon on the Saône, for an excursion to nearby Burgundy.  Many guests took a bus to Beaune, toured some of the vineyards of the Côte de Beaune, and visited the 15th century Hospices de Beaune, scene of the annual wine auction of wines from its vineyards.  We heard this was all wonderful.  However, Barbara and I, along with Neil and Marci Collins, instead took a car and drove through the vineyards of Pouilly-Fuissé and Beaujolais to visit an old friend Claude Geoffray, the 7th generation proprietor of Château Thivin in the Côte de Brouilly. 

Market Radishes
Radishes in the market in Beaune

From Macon we all sailed overnight back to Lyon where we debarked August 9th and went our own ways. 

Although the unusually hot weather was noticeable on shore visits, no one seemed daunted, and they proceeded as planned and seemed to be enjoyed by all.  The ship, of course, was well air-conditioned and the cabins very comfortable.  The food and service aboard was excellent, far exceeding my expectations, and the wines from Famille Perrin, Beaucastel and Tablas Creek set the scene.  We were definitely on a Food and Wine Trail.  Lots of good conversation flowed in the Leopard Bar before and after dinner. 

Cabin
The view from inside the cabin

We are already looking forward to our next cruise in 2017.


The Early Years of Tablas Creek

We recently received a treasure trove of photos from our original Nursery Manager, Dick Hoenisch.  He oversaw the initial phases of Tablas Creek, from developing and building our nursery to planting our first vineyard blocks to our initial harvests and ultimately the building of our winery in 1997.  He's remained a regular visitor and correspondent ever since, but even I had never seen most of the photos that he sent us.  As by the time I moved out here in 2002 the property had assumed more or less the shape it has now, these photos feel to me like a time capsule, and most definitely worth sharing.

So, without further ado, and with thanks to Dick, I'm sharing some of my favorites of the photos.  Dick gets pride of place in the first photo, posing next to two other firsts: our first vineyard truck, which we also think was the first thing ever to bear a Tablas Creek logo, in 1993:

Dick with truck

In 1993, nearly all the activity was confined to the grapevine nursery.  You can see our first two greenhouses, in which we kept and propagated the "mother vines" (those vines that came through quarantine, and whose progeny populate our vineyard and all the others who have planted our clones) and the small section of rootstock in the foreground:

First nursery buildings

Inside the greenhouses were the mother vines that we'd recently gotten out of quarantine from the U.S.D.A.  These are many of the same vines that you can see in pots today on the patio outside our tasting room:

Mother Vines

In 1992, we planted the top of our tallest hill to roughly two-acre blocks of the best quality California-sourced Rhone varieties we could find.  This photo, also from 1993, shows them at the time.  We have since grafted over the Syrah, Mourvedre, and Marsanne to French clones, though the Grenache (at the right) and Viognier (on the far side of the hilltop) remain.  I can't imagine how we farmed this, given that the road up to the top looks completely unimproved.  It must have been impassable all winter and most of the spring:

Original plantings, 1993

By 1995, we had come a long way in laying out the central part of the vineyard for planting, with vineyard on the hillsides and rootstock fields in the valley bottoms:

Vineyard Panorama 1995

We may not have had a winery yet, but by 1995 enough was going on in the vineyard and nursery that the Perrins and my dad were here for long stretches of the year.  I'm happy to see that, even if they had to do it at a plastic picnic table, they took the time to enjoy appropriate vineyard lunches.  That's my dad at left, with Dick in the middle and Jean-Pierre Perrin at right:

RZH, DH and JPP at lunch

Lest you think that the planting was easy, take a look at how much rock we uncovered just in digging the irrigation trench.  David Maduena, now our Vineyard Manager, is manning the backhoe:

Trenching

One of the cool early projects that I remember, since it took place in part when I was out here for a visit, was the 1997 construction of a beehive-shaped brick water cistern at the top of the property, which we still use as a fire suppression reservoir.  We dug into the hilltop, built the cistern, and then filled the earth back in:

Beehive cistern construction

The construction of the winery was, as you would expect, a major milestone for us when it was happening in 1997.  You can see its first framing stages in a photo from the spring of that year, from a vantage point more or less where our grafting and nursery education area is now:

Winery Framing 1997

We'd made quite a bit of progress on the winery building (back right) by the early summer, when we were planting the Chardonnay block that would produce our Antithesis each year between 2000 and 2011 (it was then grafted over to Mourvedre and Counoise):

Planting Chardonnay and Building Winery

The winery did get finished -- and, as seems axiomatic in winery construction, just a few days before the 1997 harvest began -- but the rest of the building was still being worked on as the grapes began to come in:

New winery

I'll leave you with one last photo, of the construction of the dry-laid limestone wall surrounding the original parking lot.  You can see clearly how little topsoil there is above the calcareous clay, as well as the work involved in the wall's construction:

Rock Wall

Thank you, Dick Hoenisch!