5th Annual December must! Month at Tablas Creek

By Lauren Phelps

We have a saying in Paso Robles, “it’s not the wine industry, it’s the wine community” and this sentiment is never more apparent than during the holiday season.  During these winter months our community of winemakers, wine lovers, and growers rally together to make a significant impact locally through donations and volunteer work.  And we concentrate our philanthropic efforts, multiplying the benefits through must! Charities- a local nonprofit organization that donates 100% of its proceeds directly back to specific community projects in North SLO County. 

Must Donation
Our 2017 must! Charities donation

This December is our 5th annual must! Month fundraiser where we donate $1 for every bottle sold (online, by phone, and in the tasting room) throughout the month.  In total, Tablas Creek has donated over $31,000 from funds raised during must! Month since 2012.

2017 must
December Tasting Room List

Often we are asked by guests in the tasting room what must! Charities does and how buying a bottle of Tablas Creek wine during the month of December supports families in need.  To put it briefly, must! Charities brings together hundreds of individuals and businesses in a collaborative effort to pool funds and resources together to give bigger and better for our community.  Must! strategically selects the most essential projects to fun and supports them with large, lasting contributions that make sustainable change in North SLO County.  Some of what they have supported in recent years includes: 

  • Food Bank Coalition's Children's Farmer's Market Expansion- The $27,000 Cash Investment over the last 12 months added an additional 9 sites to the north county and provided over 170,000 pounds of fresh produce for children and families.
  • Big Brothers Big Sisters-  4 year, $253,000 - $273,000 commitment with Big Brothers Big Sisters of SLO County with financial and business expertise that will grow the North County reach from the 10% that it represents now, to a realistic number based on community need. 
  • CASA (Court Appointed Special Advocates)- must! charities is committed to a 4-year, $262,551 collaboration with CASA to address the 120 children remaining on the waitlist in North County.

Haas Quote 2
While we're proud of the donations we make each year, it's not all we do. Tablas Creek team members volunteer with local organizations such as CASA, local youth sports, Paso Robles Youth Art Foundation, Prado Day Center, and Community Counseling Center.  Last year we helped freshen up the Boys and Girls Club in a hands-on service project.

BGC Collage_sm
2017 Tablas Crew Work Day

We couldn’t do any of this without the support of our wine loving community.  Thank YOU for helping us continue our mission to be positive ambassadors of the Paso Robles wine community.


Thanksgiving wine pairings from the Tablas Creek team

I am a sucker for Thanksgiving. Between the excuse to get together with friends and family, the delicious food, and the fact that the whole event centers around being thankful for the opportunity to get together with friends and family and eat delicious food, it's pretty much right up my alley.  The fact that it is still our least commercialized holiday only makes it better.

Turkey Day 2017What's more, it's always fun for me to see which of our wines will get recommended for Thanksgiving in the press.  There are plenty of options.  With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin.  There are a lot of the wines that we make that fit this broad criteria, from Roussanne and Esprit Blanc to Dianthus Rosé to Counoise, Grenache, or Cotes de Tablas.  Richer preparations open up a world of Mourvedre-based reds, from Esprit de Tablas to Mourvedre to our Panoplie.  This year, we've seen Cotes de Tablas recommended in Sunset, Esprit de Tablas Blanc recommended on Alcohol Professor, and Patelin de Tablas Rosé recommended on Maker's Table.  And that's normal. I remember one year a while back where we were lucky enough to have the Los Angeles Times, Washington Post, San Francisco Chronicle and Chicago Tribune each recommend Tablas Creek with their Thanksgiving article... and each picked a different wine.

So, this is a long way of saying that if you're planning to stay in the world of Tablas Creek, you've got options.  But of course, there's a world of wines out there, and it seems a shame to limit yourself.  So, I thought it would be fun to see what a broad cross-section of our team were looking forward to drinking this year.  Their responses are below.

Dani Archambeault, Wine Club Assistant
This year my husband and I have decided to have an ‘Old Fashioned’ kind of Thanksgiving!  So High West Double Rye Whiskey it is!  We enjoy this Rye because of its spicy-woody richness with tastes of cinnamon & roasted sugars.  I am sure it will pair perfectly with my mom’s sweet potato casserole & soften the impact of the Fox News blaring in the background ;)

Janelle Bartholomew, Wine Club Assistant
For Thanksgiving this year we will be enjoying a Domaine Weinbach Riesling, and the 2015 TCV Counoise. The peach and apple that resonate with Riesling along with the bright acidity are perfection with Turkey. The cranberry and clove stand out for me in the Counoise which makes such a harmonious balance with all the yummy baking spices in both the main dishes and desserts.

Leslie Castillo, Tasting Room Team Lead
We are going to enjoy a couple of wines I discovered while I worked harvest in the Southern Rhône Valley a few weeks ago.

I am specially excited about my favorite Tavel, Domaine de la Mordorée's 2016 "La Reine des Bois". This wine has beautiful and complex aromatics, bright acidity, spice, textural minerality and captivating depth. It is wild yet elegant and powerful, I think it will bring a nice contrast to the traditional thanksgiving meal components like; sage, turkey, mashed potatoes, etc. The wine I chose is all that while still respecting the environment as it is organic.

Neil Collins, Executive Winemaker
Thanksgiving again! as I think about just which beverages to enjoy with this annual feast I realize how many wonderful options there are in the Tablas Creek stable, Terret Noir, Pinot Noir, En Gobelet, Clairette Blanche, Picardan, Roussanne, referencing just a smattering. This is not even thinking of non-Tablas, non-California wines. I will have quite a table of folks this year so there will doubtless be plenty enjoyed. As always as we cook and prepare, as people start to arrive we will have a growler or two of Bristols Cider open for all. When we come to the vino I have chosen three main players, 2016 Grosset Polish Hill Clare Valley Riesling this seems the perfect match for the day, second La Ronze 2015 this Gamay from Beaujolais was produced in the Regnie appellation, the newest of the crus, and should be fruity and delicate for the food at hand. As that big bird lands upon our table I will break out a Magnum of 2012 Esprit de Tablas Blanc, a big bottle for a laden table and the wine the perfect pairing. Bon Appetit to you all!! 

Darren Delmore, National Sales Manager
I’ve reserved a hyper local wine duo of 2007 Esprit de Beaucastel Blanc - to be drunk out of massive Pinot Noir goblet stems (which I’ve found shows off its wild, evolved pedigree) - as well as a mystery magnum of 2002 Talley Estate Pinot Noir that turned up at my family’s pizzeria fully sealed at some point in the year. At the most, both bottles will please any wine sipping palates at my brother’s table, and at the very least, using the same stems will slightly cut down on dishwashing duties. 

Brad Ely, Cellar Master
This Thanksgiving I will be opening a Felton Road Block 3 Pinot Noir from Central Otago, New Zealand. It is light on its feet, very textural, and won't over power any of the various flavors on the dinner table. I tend to stick with lighter wines made in a fresh style for Thanksgiving, and this fits the docket quite well. I am sure there will be a few bottles of Gamay making an appearance as well!

Chelsea Franchi, Senior Assistant Winemaker
For me, bubbles are an absolute must for any celebration – or, if I’m being completely honest – a must for any gathering.  This means that the availability of something sparkling over the holidays is non-negotiable.  My husband and I had the great honor to meet up with the members of the Tablas Creek riverboat cruise this summer, where one of the pre-cruise excursion destinations was the Champagne cellars of Roger Coulon.  We brought a few bottles back home with us and I think this weekend would be the perfect time to examine the difference between tasting Champagne IN Champagne and tasting Champagne in California.  All in the name of science, naturally.

For the dinner portion of the evening, the two bottles I’m most excited to crack into are my Smith-Madrone (dry) Riesling from the Napa Valley and one of the bottles from my Cru Beaujolais stash; probably the Jean-Michel Dupre Vieilles Vignes from Morgon.  Both of these have enough structure, beautiful roundness of body, as well as infinitely enticing aromas, to support the wide array of diverse dishes we’re going to be enjoying.  With these three lovely wines, I’ll have to add three more spaces to my long list of things I’m thankful for!

Robert Haas, Founder
This year my cellar choice will be a 1985 Trapet Chambertin. The Trapet family was the largest single proprietor in Chambertin.  He mostly sold his wines to negociants in barrel. Raymond Beaudouin convinced him to bottle some and I later represented him personally and through Vineyard Brands.  The domaine has subsequently split up in the family.  1985 was a great vintage, and it should be fully mature.  

Craig Hamm, Assistant Winemaker
For my family dinners there is generally a good amount of open bottles on the table. A couple of the wines we will be choosing will be Tablas 2015 Counoise with plenty of cranberry and light fruits tones along with the baking spices that fills in, it should be a winner. Another wine we will be opening will be A 2014 Hilltop Syrah from Stolpman Vineyards. Cheers and happy holidays.

Eileen Harms, Accounting
We will be on the road so when we stop at our hotel for the evening we packed our  “Road Trip Wine” Meiomi Chardonnay and Duckhorn Migration Pinot Noir. We also added a backup plan; Gruet Blanc de Noir where we get a bit of Pinot Noir with a dash of Chardonnay, just in case. Happy Thanksgiving!

Jordan Lonborg, Viticulturist
Thanksgiving is without question my favorite holiday of the year. Family, friends, WINE and good food are all that is needed for a successful holiday. It’s a celebration of being thankful for all that we have. That said, my list is long!!! In the spirit of giving thanks, I will be drinking (and sharing) the 2015 Tannat.

As a grower, if I had to choose one varietal to work with for the rest of my career,  it would be Tannat. Hands down it is one of the toughest, most disease resistant, insect pest resistant, (most importantly) virus tolerant plants I have ever encountered. It is one, if not the only, variety I know on the the property that needs little assistance and ripens beautifully year in, year out! So in the spirit of paying homage, I raise my glass to you Tannat! Thank you for being the rock that you are! Also, you know what makes you a tad bit cooler than the rest? You are a palindrome! Happy thanksgiving to all of you! Love your families, love your friends, and think about those who are not as fortunate!!! Happy thanksgiving!!!!

John Morris, Tasting Room Manager
This year's pairing should be a cinch as we're serving lamb chops, a natural partner for many Tablas Creek wines.  Still there's some narrowing down to do.  Single-varietal Mourvedre or a blend?  A Côtes de Tablas to bridge some of the lighter food on the table?  Which vintage?  Something young and fresh, or maybe a bottle mellowed and deepened with time?  Hmm, maybe this isn't so easy after all.  We’ll open with some bubbles of course, but after that we’ll get straight to the reds.   After some thought I’ve decided on our 2015 En Gobelet, which is both fresh and vibrant, and deep and complex.  If I only had one bottle, I’d hang onto it for some years to let it develop and open something else, but I happen to know where to get more.  Cheers to you and your family!

Monica O'Connor, Direct Sales Manager
I’m having a sort of opposite-day Thanksgiving this year – half of my guests are off to other gatherings later in the afternoon, so my main dish is lobster ravioli (lobster: that other traditional Thanksgiving viand http://www.foodandwine.com/blogs/how-and-why-you-should-eat-lobster-thanksgiving).

We’ll toast with a Gruet Blanc de Noirs, a pleasant and refreshing sparkling from New Mexico - certainly called for on such a warm autumn day. I have a bottle of 2013 Perrin & Fils Gigondas La Gille which I’ve been saving for the right occasion, and it will go beautifully with our paté, cheese and other savory starters. With our meal, I have finally decided on the 2012 Esprit Blanc, a perfect complement to the lobster and citrus beurre blanc sauce, with its Roussanne richness and gentle acidity to round out the meal.

I am so grateful to be able to share these beautiful wines with my friends and family who will soon be filling my home with warmth and laughter. Happy Thanksgiving!

And as for me...
My general rule is to open the biggest bottle that I have on Thanksgiving.  That automatically makes for a festive gathering.  As for wines, my personal favorite for the traditional turkey and fixings is Beaujolais.  So this year, although I'll be over at my parents' for the meal (and will therefore get to share some of that 85 Chambertin) my contribution will be procuring a magnum of 2016 Domaine Marcel Lapierre Julienas, which my dad tried and reported was terrific this summer.  Julienas is one of the lesser known "cru" appellations in Beaujolais, and typically produces wines that balance between classic Beaujolais juiciness and the more savory, serious aspect that comes from the cru terroirs.  Hopefully, it will hit the spot. If not, we might just have to open a third bottle of that Chambertin.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you be surrounded by good food and great company.


Life as a Harvest Cellar Intern: To Shower or Not to Shower?

[Editor's note: With this post, we are happy to welcome Linnea Frazier to the Tablas Creek blog.  Linnea was one of our cellar interns for this years harvest, fresh from Portland’s Lewis and Clark College. This was her first cellar experience. This won't be the last you hear from her, as we are also happy to announce that she will be staying on with us working as our Marketing Assistant, as well as in the Tasting Room.]

By Linnea Frazier

I glanced at the clock. It was 8:13 pm and I had just trudged through the door after yet another twelve-hour cellar work day. After grappling with my juice-stained, water-logged boots and eventually winning the battle, I flopped onto the bed and contemplated my grape induced state of affairs.

To shower or not to shower? Eh, that’s what the glory of dry shampoo was invented for. To eat something besides oatmeal for dinner and make a decent meal fit for a person? Hmm, if I put enough chia seeds in it that means I’m healthy right? To attempt to stay up past 9:30 for once and get a drink with the friends who were threatening to file a missing persons report on me? Hard pass, because that would probably entail staying awake long enough to understand basic human social cues (plus the whole shower thing). Then I should probably FaceTime my Mom and placate her that I haven’t fallen into a fermenting tank yet. Perhaps not, because she would demand to check the state of my Harvest Hands.[i]

That glorious night ended as most every night of Harvest did, with my feet in fuzzy socks and a glass of my one true love, Syrah, in hand. There I rested, falling asleep by nine like the 23-year-old harvest Grandma that I was more than happily content being.

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Looking back at this year’s harvest I can’t help but chuckle at my preconceived notions going into it, and how much that changed into the new reality I have emerging from it. To describe working harvest at a winery in a mere blog is no easy task. Words almost seem to fail when I think about the evolution of what those unoffending, little grape clusters do to make their way to be imbibed and dissected at our dinner party tables, and what we need to do as winemakers to ensure they don’t stray that path. Perhaps it’s the influence of our heavily moustached shepherd Nathan, but there’s a sheep-dogging metaphor in there somewhere.

For what happens in a winery's cellar is worlds apart from the warmth and comfort of its tasting room. The environment of a cellar is raw, almost carnal in nature, with the cellar crew itself verging on animalistic at times amongst the frenzy of a Harvest. It is cold, damp, and amongst the constant heavy whir of machinery you can readily lose sense of time and place. The fervid smell of fermentation clings to everything, including you. It is this living, breathing entity with the cellar crew tending to it as worker bees tend to their hive. And it is one of my favorite places in the world.

Harvest was not about my reversion to a 9 pm bedtime. Nor was it about learning how many espresso shots your body can take in twelve hours. Nor even how alright you are with leaving a veritable crumb trail of grape skins wherever you go. No, in the end, it was about falling in love with not only the people who make Tablas Creek what it is, but also with a process that has been one of the most gratifying and humbling human experiences my minimal years have yet to afford me.

To walk through the rows of vines in the vineyard, to feel the buildup of sugar between your fingers in a berry, knowing that countless man hours and spreadsheets and lab work have the exact time and date of picking down to the minute, is humbling. To watch the picking crews leave after a night shift to sleep and rest as we come in to start our days, is humbling, for I am convinced these men and women are some type of superhero. To be standing at the sorting table and plucking unlucky creepy crawlies and debris from grapes about to be destemmed and ready to begin the long journey of fermentation is humbling.  To watch the seasoned veterans of the cellar let their experience out to play as they debate amongst themselves what direction they want to take a blend, is humbling. To punch down[ii] the cap of skins that inevitably forms in our fermentation tanks and watch the CO2 escape from it in a witchy cauldron type of way, is humbling.

 

Harvest Intern Blog Pumpover Picture

To test alcohol densities daily and watch the contents of the tanks make the slow progression from a juice to a wine, and then to jump into action and transfer it into barrels at the last possible nanosecond, is humbling. To clean out the metal grates that collect the cellar debris and runoff after the end of a heavy fruit day, let me tell you, is humbling.

So you learn there is no shortage of lessons in the life of a harvest intern, there is no job you are unwilling to do, there is nothing you want to say no to because you want to be involved in it all, as simple as it sounds. You fall in love with it, the process of it. You are there for the beginning, middle, and after a year or two you get to taste the end to the manifestation of your blood, sweat, and espresso.

And the cellar crew at Tablas Creek has everything to do with that ease of falling in love.

The best sleep of my life has been after work days spent with the most ridiculously hilarious, vivacious people I could have ever even imagined. These people, these people made every day of harvest something I was eager to wake up for. From making fun of the men for their slow decline into caveman status as their harvest beards began to overrun their faces, to the inevitable glitter bombing and water wars of Kesha Fridays (shout out to my cellar gals), to the endless rounds of slow clapping if someone would be a bit too eager with a forklift, to the vineyard dogs that would intuitively sense you hitting that wall after hour nine and come up to let you lean into them for a moment, and most fondly to the five-star lunches our Winemaker Neil’s wife Marci (also known as Harvest Mama of the Year) would create, there are countless memories I now carry with me when looking back at my time in that cellar.

 

Harvest Lunch Picture for Blog Post

 

So as this years Harvest closes and my incentive to make hygiene a priority comes back, I can safely say that as sad as I am it is over, I am also utterly content because I get to continue existing here with those that have become family.

As the years have progressed I have grown to understand that the people make the place, the place does not make the people. And Tablas Creek feels at times otherworldly in its sense of community, its altruistic desire to extend that shared sense of self and love for cultivating wines to others in a manner I have never seen before. Before joining this company, yes I enjoyed wine and loved the nuance of it, its seductive fluidity that all wine drinkers can appreciate. But now wine is emotional to me. Seeing how much the Haas family has melded with this land, what they have done to ensure the honesty of their grapes is again, humbling. It is not about what could be easier, more cost-efficient, more along the lines of instant gratification that are all unfortunate aspects of vineyard management, and agriculture in general. For the Haases it is about ensuring that this place, and this type of winemaking will be here for our grandchildren and then their children after them. I believe that to strive for a better future that you will not even see, is true generosity. That generosity is why Tablas Creek has become what you see today.

So cheers Tablas Creek Harvest 2017, you didn’t always smell great but you sure changed my world.

 

References

  1. Harvest Hands, the decline of decent cuticles due to the inevitable blistering and blackening of your hands (and soul) as Harvest progresses.
  2. Punch downs, a form of Cap Management which is physically turning the grapes in the tanks to ensure the skins and the juice evenly ferment. Also the process that gave me my new biceps.

 


Farming in the Blood: Q & A with Craig Hamm, Assistant Winemaker

By Lauren Phelps

Craig Hamm, Assistant Winemaker, is living the dream and savoring every moment. We get the inside scoop on what's it's like making wine in the cellar at Tablas Creek and what inspires this fifth generation farming native to evolve his skills into winemaking.

Where were you born and raised?
I was born in San Luis Obispo and raised in Templeton.  We spent a couple years in Shandon.  My dad farmed hay on a couple flats around where the Target is now in Templeton.  My brothers and I started helping my dad when we were really little.  My twin brother and I were the youngest of four.  I remember how we couldn’t use the hay hooks, because we were too small, and my brother and I would push the bales to get them closer to the truck so our bigger brothers could help pick them up.  Eventually we got big enough that we could throw them up into the truck with hooks.  Then as we got older we’d get into the truck and help from there.  Growing up in this area, that’s just the kind of stuff we did. 

When and how did you get into wine?
1996 was my dad’s first year of getting fruit off his vines so I started helping out with that when I was young.  Later, when I was in my twenties, I worked at a steakhouse and met a lot of winemakers.  I was bartending and they were always a really cool crowd of people, so I figured I wanted to try working in the wine industry.  I started my wine career in the barrel room at Meridian where they put me on a machine spinning and washing barrels all day- that’s all I did, it was very monotonous.  From my work station, I could see the guys on forklifts, which looked like a lot more fun, so I eventually moved up to a position that allowed me to drive alongside them.   The forklift work was essentially racing around as fast as I could; it was intense, trying to go faster than the other guys without dropping barrels- it was a challenge but it was a blast.  I took two years off after that harvest and then got a job working in the cellar at Justin Winery where I worked for a couple of years.

What has been your career path to where you are?
While working at Justin I would do weekend events with Chef Jeffery Scott.  We did a few events at Tablas Creek, which is where I met the Tablas Winemaker, Neil Collins.  Neil was a really nice guy and we got along well.  After a few years I was looking to work somewhere where there was more variation and smaller lots to work with.  I reached out to Neil, who said there was an opening at Tablas Creek.  I got the job in 2013, and I worked my way up from Cellar Assistant to Cellar Master and now Assistant Winemaker.

In your view, what makes working in the Tablas Creek cellar special?
It’s got to be working with new varieties, and being with a winemaker and crew that’s open to experimenting.  We don’t have any sort of regimentation in the cellar here, so we’re able to figure out what we like on our own terms.  We’re working with wines that don’t have an established legacy here in the United States and we’ve been given the opportunity to help write their history.  It’s really fun seeing what comes in the doors every day during harvest. 

Craig Edit

What’s your biggest challenge as Assistant Winemaker?
My biggest challenge is part of what I really like about working at Tablas.  It’s working with these new grape varieties and building a log of history and maintaining it with each new vintage and with each variation we try in the vineyard and in the cellar.  My challenge is noting these details, because up to this point all we had was what was in Neil’s head, his knowledge and experience. I’ve been challenging myself to learn more about these varieties and organizing written notes that we can use for years to come.

Which are your other favorite wines or wineries locally or around the world?
I prefer rustic, country style wines, you know- easy drinking country wines.  I love Tablas, so I drink a lot of our wine.  I like Pinot a lot, I’ve worked a lot of World of Pinot events and I really like tasting those.  Papapietro from Sonoma Coast makes killer Pinot Noir.  And I really like Demetria in Los Olivos, they’re really fun and nice to visit and big fans of Tablas too.

If you had to pick one red and one white to drink for the next month which would you choose?
I'd probably pick the Grenache Blanc for the white because it maintains a great balance between richness and texture without going too far in either direction.  For red, I’d choose En Gobelet not only because I love the wine, but also because I’m really into the story behind the wine.  The farming technique employed to make that wine is really important in the narrative of the future of California winemaking, I think.  Those would be two solid wines I could drink with each meal.

How do you like to spend your days off?
Now my days off are pretty much spent taking Jackson, my two-year-old son, to the beach.  We play soccer, kick the ball around a little bit.  It’s something we’ve both been into.  My free time is spent hanging out with the little man. I used to love to go surf, once he gets old enough I’ll get him out on a board. My fiancée Annika and I spend a lot of time traveling and even more cooking together and learning to pair wine with the new cuisine.

Craig 2

What would people be surprised to know about you?
I guess probably that my Great-Great-Grandfather lived out in the Adelaide. They were part of the Mennonite train that came out here.  So my family’s been here six generations.  That’s a lot of history, and roots in the farming community.

How do you define success?
You’ve got to be happy with the people you work with and the job you do and I think Tablas does a great job at creating that atmosphere.  It’s amazing.  When you walk around working and you just smile and realize, hey I’m at work and I’m really happy, I think that’s success.

Craig 3


Harvest 2017, the Beginning

By Brad Ely

[Editor's Note: With this post, we welcome Brad Ely, Tablas Creek's Cellar Master, to the Tablas blog.]

Friday marked the first day of harvest for us here at Tablas Creek. A whopping 8.72 tons of Viognier for the Patelin Blanc. This is just the soft start of our busiest season in the cellar. Soon the sweet smell of fermentation will be wafting from full tanks, our hands will be stained purple, and we will be busy with the task of guiding grapes through their transformation into wine.

Harvest is the culmination of an entire year’s worth of work in the vineyard. A year of sunshine, rain, wind, temperature fluctuations, frosty mornings, heat waves, all having an effect on the character of the next vintage in bottle. Countless hours of work, making sure the vines produce the best fruit possible. Our job in the winery is not to mess it up. Once the fruit is placed on our doorstep, the vineyard’s work for the year is done.  The vines can rest, and begin dreaming of winter hibernation. Now it is our time, our opportunity, to create something spectacular.

We have been preparing the winery for the last month, cleaning harvest equipment, pressure washing fruit bins, rebuilding pumps, making sure presses work, and tanks are sanitized. We have purchased supplies, new winemaking toys, and tools to fix the new toys when they inevitably break. At times it feels like preparing for battle, making sure every detail of preparedness has been taken care of. Our goal is to come out victorious, with new wines that have reached their maximum potential as our spoils. (Perhaps I have been watching too much Game of Thrones.)

We have also been preparing ourselves, both mentally and physically. We desire harvest to run smoothly, like a well-oiled machine. That means we need to be as equally prepared as the winery. Safety training, CPR and first aid certifications, training of excited interns, revisiting our standards and procedures for everything harvest related. The row of machines dedicated to supplying artificial energy has appeared in the lab. A coffee pot, espresso machine, and even an iced tea maker, to help us grind through the longest days.  Soon a beautiful leg of cured Spanish ham will appear, fondly known as “The Stinker”, for our snacking delight. The fridge has been stocked with cold libations to help us keep our sanity at the end of a hard day's work.  

We rejoice with the opportunity to stop shaving, (the men anyways) not worrying about looking presentable to the general public. The slow process of transforming into cave men has begun. We have had our last suppers and bits of summer vacation, both friends and family knowing we will be out of social commission for the next few months. Every bit of down time will be needed for sleep, a decent meal, and perhaps a stab at the pile of dirty, grape-stained laundry looming in the corner of the bedroom.

Relationships will be built, friendships made, stories told, and also created. So many hours spent with one another provides a connection deeper than the average 9 to 5 workday experience. Musical tastes will emerge, and then be sub sequentially suppressed by the opposition.  Senses of humor will arise, movie quotes rehearsed, dirty jokes told, and a few curse words may take flight. We have come together with a common objective, to raise wines through the start of their long journey to our dinner table. If we are successful, we will enter harvest as a team, and exit as family.

Harvest is the best time of year. Tensions are high, and so are emotions of excitement and thrill. Creating fine wine is an exhilarating feeling matched by very few experiences in life. It is the perfect combination of science and nature, with opportunity for artistic expression every step of the way. Hopes, dreams, and aspirations of creating something magical gain traction around every corner.

This morning, we way our first day of red fruit, beautiful clusters of Pinot Noir that will ultimately become the Full Circle. Perhaps an ironic foreshadowing of what harvest will signify for the vineyard? The last arc in the annual circle it takes on its mission to produce the world’s most noble beverage.

Meanwhile, we'll celebrate the beginning, in style.


Not All Those Who Wander Are Lost: Q&A with Cellar Master Brad Ely

By Suphada Rom

Brad Ely, a native of the Central Coast, has found his way back to the area after several years of travel and cellar experience, taking him from the far reaches of Australia and New Zealand all the way to Washington state and the Rhone Valley. I sat down with him recently to talk all things travel, winemaking, and what makes Tablas Creek special to him.

Brad truck

I know you're local to Central Coast- where did you grow up?
I grew up in Arroyo Grande, California, so about 45 minutes south of Paso. It was a good town to grow up in- close to the beach, which was great since I surfed a lot. Small town but a really good place to raise a family, and it's on the central coast so that's definitely a plus. After high school, I went to Cal Poly.

Did you study wine and viticulture at Cal Poly?
So I was torn between wine and viticulture, construction management, and business. At the time, I thought business would be the most versatile option, but really all my work experience after college has been in the wine industry. My first job was at Saucelito Canyon in Edna Valley. I went into it thinking I'd just do a quick harvest, then do a ski season somewhere else, but I stayed on for two harvests. After that, I took off around the world for 3 years, to travel and continue my passion for making wine.

Brad Barrels

Where have you traveled and worked?
The first place I went to was Australia, to work harvest for Two Hands in the Barossa Valley. I stayed beyond harvest, took some time to travel to Asia, then moved up to Washington to work for Owen Roe, making everything from Pinot Noir to Bordeaux varieties and Syrah. I worked there until winter and went straight back to Two Hands in Australia to work another few months, leading into harvest. After that harvest was done, I hopped on a plane to go to New Zealand for another. Literally, our harvest ended on a Friday and that following Monday morning I was scheduled to start in New Zealand for a custom crush facility called Vin Pro in Central Otago. After that, I traveled through Indonesia and the Philippines, before going to France. While in France, I worked for a producer called Domaine La Barroche under Julien Barrot. The vineyards there have been in the family for centuries, records going back to about the 14th century. Originally sold to negociants, Julien decided to keep the wines and start a label. The year that I was there was the first year they were producing out of their new cellar, which was just a beautiful cellar. All concrete fermenters, large foudres, and gravity flow. I came back and it wasn't long until I heard about an opening at Tablas Creek. I've been here about a year now, which has been a huge blessing!

What makes Tablas Creek special to you?
It's just an amazing property, with a completely different feel than a lot of wineries in the area. I think that has a lot to do with being co-owned by a French family. Just walking through, it feels very French, especially coming from Chateauneuf-du-Pape and basically going straight to Tablas. Not only are the winemaking philosophies pretty similar, but it has that French feel; and that's part of why I like our winery so much. Tablas is a special place and an awesome piece of land to grow grapes on. Everything we do here really reflects tradition, as well, which I am a huge proponent of. 

As Cellar Master, what are your tasks?
It's everything in the cellar and everything winemaking oriented. We have an awesome team and between Craig, Chelsea, Neil, and I, we pretty much have all the bases covered and organizationally speaking, things run really smoothly here. Working in the cellar, it's fruit to glass. During harvest time, it's everything from processing fruit to pump overs to digging the tanks. No job is too small or too big, we're doing it all. When harvest is over, it's a lot of moving wine around, lots of tasting, and making sure everything is going in the direction we want it to. Working in the cellar is very mechanical and you have to wear all sorts of hats. You may be a plumber and then an electrician and a repairman. And cleaning... a lot of cleaning!

Brad Tractor

What would be something people would be surprised to hear about working in the cellar?
Well a lot of people think we drink wine all day, which isn't true! You've got to drink in moderation, which doesn't include drinking at work, so we're constantly spitting. I believe you can taste a lot better when you're spitting, as well. And depending on who you talk to, not everyone knows how much work goes into making a bottle of wine. I've had people shrug it off and say, "Oh yeah, you know... you pick grapes and then make the wine." That's when I have to tell them it's a bit more complicated than that!

What is your personal winemaking philosophy?
Wines that are pretty close to Tablas. I like to be pretty hands off and I don't really like oak. I like natural fermentations, and getting away from additions if you can, even in terms of acid adjustments. I like lower sulfur wines, as well. Basically, trying to make wine as naturally as possible, while still making clean drinkable wines that reflect terroir and sense of place. In terms of what I want to make, I want to make Rhone wines- that's where my passion lies. If I could, I would make Grenache and Roussanne all day, those are the two I care most about. 

When you're not cleaning tanks or moving wine, what are you doing?
I like to travel. I just got back from Cuba, which was really cool. I like to ride motorcycles and work on them. Growing up, I surfed a lot, which I still do a fair amount of. I'll also golf with my Dad and although I'm horrible at it, it's something we can do together. And then of course wine stuff!

Brad Lamb

Do you have a favorite food and wine pairing?
I always love pork and Grenache, like a pork loin or something with a little bit of gaminess. I had a pairing recently with rabbit and Pinot, which was pretty tasty too.

Finally, how do you define success?
I think you’re successful if you’re happy. If you’re happy and you feel like you’re in a good spot then I think that’s success. I wouldn’t tie it anything monetary. I’ve never been into status symbols and nice things, don’t get me wrong, I would love to have nice things, but it’s not a make or break for me. If you’re happy and healthy and the relationships you have are meaningful, that’s success.


Talent in The Tasting Room; Q&A With Leslie Stuart

By Suphada Rom

Leslie Stuart, Tasting Room Lead and environmental advocate, is passionate about all that is Tablas Creek and what that means. What is it that makes her so special to all of us here at the vineyard? Read on.

Where were you born and raised?
I was born and raised in Mexico City. I'm the youngest of 4, and was born about 10 years after everyone else. I grew up in the north part of the city, which is more like a suburb and it has everything you could possibly need. I love Mexico City, it's a really cool place. It's very vibrant and full of culture. It's funny, during spring break I would actually beg my parents to stay in town instead of going somewhere because during that time, everyone who lives in the city goes to the coast. That's when there's less traffic and you can go anywhere in the city in half the time. 

Leslie mexico
 

So when did you first get into wine?
When I first moved to northwestern Mexico. In the county of Ensenada, there is a little wine region known as Valle de Guadalupe. At the time, I was working for an architect and she had a real estate development with a huge focus on wine. She hired me and from the beginning she said, "Here's the room that will be a wine store and you'll be in charge of it." So I was in charge of this wine shop, like starting it from zero. Everything from contacting winemakers, wineries, bringing new wines in, along with doing the marketing and advertising. I was just sort of thrown into the wine world and I fell in love with it!

How did you learn about Tablas Creek?
So, my husband Nathan (Tablas Creek's Shepherd) is from Paso, born and raised. Three years after we got married, we wanted to try out living up here. We would visit and I just loved how quaint it all was, especially the west side. We actually got engaged on one of the back roads out here in the Adelaida! When we were here and I was applying for my green card, I spent some time researching the local wineries to see where I could continue my career in the wine industry. Nathan suggested I look at Tablas Creek. I checked it out online and I fell in love with it. From everything I searched I thought to myself, "when I get my green card, I definitely going to apply to that place!" Then I came and interviewed, tasted the wines and I was like, "Oh my gosh!". I was hooked. I've been here since 2013 and I feel the same as I did when I first came- like, this is a place I can thrive. 

Maya and leslie

What is your role at here at the winery?
My role is a Tasting Room Lead. I help train and coordinate the great people we have working here sharing our wines and our story with our guests. Recently, I started a series of "Saturday Morning Talks" that take place about once a month for our tasting room staff. When we were smaller, these happened informally, but as we've gotten busier I thought it was important to make sure that we keep the conversation going between the people who make our wine and those of us who sell it. We started these monthly chats on Saturdays, basically so we can have someone from behind the scenes, like from our vineyard or cellar, to come to the tasting room and talk to our staff. Our tasting room staff is so enthusiastic and I was really excited to connect the front lines of our tasting room to the other workings within the winery and all the way out to the vineyard. People like our viticulturist Jordan, our winemaker Neil, and our shepherd Nathan have come and shared their passion for what they do here at Tablas Creek. They share a little bit about what's going on right now, a little bit about what they do, where we are currently as a winery, and a projection to where we're going to be. I think it's so important to link the two departments together- a little bit goes a long way!

What is your tasting room philosophy?
I think just being natural and not pretentious. Those are the two words that come to mind, and that's what I feel most comfortable being when I'm with people. Just being myself, and for the staff to be themselves, as well. When you have someone in front of you, I mean, they're tasting the wines that we are crafting here. When I'm talking, I try to plant a seed of excitement about us and about what we're doing here- and I think the only way we can accomplish that is by being easygoing and authentic. 

Leslie nathan maya

What is one of your favorite memories here?
Oh, there are so many! I think one of my favorite memories was a few years ago, when I was working in the office. There was a guy from the Brazil press that came to interview our founder, Bob. They were talking and tasting, and Bob requested that I come and pour wine for them during interview. I so enjoyed just being there, and watching how natural Bob is. He's so approachable and honest about the wine and the vineyard. Just seeing this amazing businessman sitting there being so humble and approachable was incredible.

When you're not working, what are you doing?
Ha! When, I'm not working, I like to work out and do yoga. I have two dogs, Maya and Jo, who also work with my husband, Nathan, on the Tablas Creek property. I love my family and we like to spend our evenings together. I love to cook, and for me, at the end of the day, even if it was long and stressful, I'll come home and cook something because I love it so much and actually, it gives me energy!

Yoga

Speaking of food and wine, do you have a favorite pairing?
My latest one was garden artichokes and our 2016 Vermentino. We steamed them and I made a creamy citrus-cashew dip to go with it. It was perfect with our Vermentino, and one of my favorite pairings. It was so nice, and we just sat and ate our dinner on the porch and enjoyed the sunset.

Besides Tablas Creek, do you have any other favorite wines/wineries?
Well this last Christmas, I went back to Ensenada to visit my friends and family- with friends, as well! Neil (TCV Winemaker) and his family joined Nathan and me, and we went wine tasting at our favorite places. There's a handful of wineries in Mexico that I love. One that comes to mind is Tres Mujeres- she makes awesome white wines, like Carignan Blanc- it's so good! There is this honesty about her wines that I really love.

How do you define success?
I think life is too short, and, to me, success is doing or pursuing the things that you are passionate about in life. And it might sound cliché but your destiny is not in the future, but your destiny is today. Deciding what you are going to do today to move within the freedom you have been given will lead to success.


A Lesson in Thai Cooking and Pairing with a Flight of Tablas Creek Wines

By Suphada Rom

The Tablas Creek team, as you might suspect, includes a large number of foodies, each with a different background. Around the lunch hour, people congregate in the kitchen to cook or just reheat lunch and socialize.  John Morris, our Tasting Room Manager, always creates a buzz with his authentic Thai dishes brought from home. And these aren't leftovers from a local restaurant, either. His wife Christina is a very accomplished and well versed Thai cook. For years, we've all felt pangs of jealousy when he opens one of his Tupperware containers, revealing yellow-gold curries with floating shrimp and bamboo.

So, when Christina invited a group of us over for a lesson in Thai cooking, we brought willing and able hands to help, and a passel of Tablas Creek wines to enjoy with our feast.

Couple with food
The happy (and hospitable) couple!

Walking into John and Christina's kitchen, the smell of the different spices was heady in the best possible way. I was hungry for food, but we were all eager to learn. Christina was incredibly warm and lovely and her years of restaurant experience show with her calm demeanor, warm hospitality, and a happy willingness to answer any and all of our questions. I'm sure she would have been able to balance a stack of books on her head the whole time, while maneuvering about the kitchen. I adore her and can't thank her enough for hosting all of us because, as I'm sure most of us know and have experienced, entertaining ravenous folks with a line-up of several bottles of wine is most assuredly always a handful!

Christina Curry
Christina starting the curry with some paste and coconut milk in the pan

We -- OK, I use "we" lightly when it comes to us cooking -- made a rich chicken and vegetable curry, fish cakes, tapioca dumplings, and papaya salad, all accompanied by a warm bowl of Jasmine rice. The chicken curry glimmered, a beautiful golden yellow color with vegetables poking through the surface. Fish cakes, seasoned with pungent curry paste and fried to perfection, quite literally rose to the occasion as they inflated in the pan while cooking. Tapioca coated dumplings were stuffed with a combination of fermented radish and ground pork, with dry roasted peanuts for texture. The papaya salad was done classically, with slivers of green papaya, mixed in with fresh cherry tomatoes and lime, tossed in crab paste and fish sauce. Christina taught us how to make it all, and like many good chefs, without a recipe. Tasting all these dishes was both familiar, yet intriguing. I tasted a lot of familiar flavors, but they appeared in different form. It's sort of like when you really start to smell all the different nuances in wine. It's surprising and intoxicating- I just couldn't stop smelling and tasting everything, and neither could anybody else. And in the spirit of togetherness, I really wanted to know what everyone else thought about our meal and what they thought the best pairing was:

Wine
The line-up of wines we tried (not pictured was a jug of Bristol's Cider, made of course by our Neil Collins!)

Lauren Phelps, Marketing Coordinator:
My favorite pairing was the Patelin rosé with the papaya salad!  The crisp refreshing qualities of the rosé balanced the spicy tangy flavors of the papaya salad.  With the lingering spice of the salad, taking a sip of the rosé was like enjoying a refreshing sip of cool water, but better.  I also enjoyed how the savory berry flavors of the rosé sustained through the bite of salad leaving me with a tart raspberry flavor lingering before the next bite (which wasn’t very long).

John Morris, Tasting Room Manager: 
Vermentino worked with everything for me, especially the 2015.  It’s counterintuitive to the old saw of sweet wines with spicy food, but I think the aromatic sweetness works here.  Also, the acidity helps mitigate the heat.  The cider (Bristol's Cider, locally made by Tablas Creek's winemaker, Neil Collins) was great too!  I didn’t taste the Grenache Blanc, but I’m sure it would have worked as well.  I wanted the Petit Manseng to work, but for me it was just too sweet to balance everything. 

Amanda Weaver, Tasting Room Lead:
In my humble opinion, the Vermentino was the perfect pairing with all the beautiful dishes. The only close rival was the Patelin rosé. Both had refreshing acidity which complimented and challenged the notes of kaffir lime and Thai chilies that made their presence in most of the dishes. For a novice in spicy foods, the cool crisp Vermentino kept me from running for the fire extinguisher and kept me at the table enjoying our delicious meal! I'll be honest, when I heard that the first course was going to be fish cakes, I was ready to just stick to a nice full glass of Vermentino. However, once I caught a whiff of the tangy yet earthy Kaffir lime I knew I had to give it a try with the cool liquid in my glass! From there I was hooked. From fish cakes, to the translucent tapioca balls, to papaya salad and curry, I could not have asked for a more complete meal to pair with our 2015 Vermentino!

Leslie Castillo, Tasting Room Lead:
Out of all the TCV wines there were I only tasted 2014, and 2015 Vermentino and the 2014 Patelin Rosé; from those 3 wines, to me 2015 Vermentino had the most vibrant acidity and citrus notes which paired great with the fish patties, it contrasted the fatty content in them and complemented the fragrant lime leaves; that was my favorite pairing with the curry too!

Me:
This was a tricky one for me, as I truly enjoyed most of the wines at different parts of the meal. I loved the Patelin Rosé's liveliness with the curry, and how it sort of brought out more the curry's aromatics. Vermentino was incredibly versatile, bringing out the heady fresh herbs in the papaya salad, making my mouth water for more. Petit Manseng served as a rich and textured conclusion to our meal.  

Curry
Curry with chicken and vegetables

Leslie Cakes
Leslie, assembling fish cakes

Papaya
Papaya salad

Life gets so busy sometimes, with kids, schedules, appointments, and outings, that it's often difficult to coordinate get-togethers. However, I've come to realize we need to continue to make the time and the efforts to do the the things we love with the people we care about. In my experience, time spent often has either food or wine weaved in. While both food and wine are great, without the right company, the experience isn't quite as sweet. How lucky are we that we get to call each other both coworkers and friends. 

  Group
Cheers from the Tablas Creek team!


Spreading our love to the Paso Robles community

By Lauren Phelps

When I have the opportunity to share stories about Tablas Creek I find myself repeating this line, “this is one of my favorite things about Tablas Creek…” I say it about the wine (of course), but I also say it about many other unique aspects including our organic and biodynamic vineyard practices, how intentional the vineyard is from the soil up, and our passionate and friendly team- it really is a joy to come to work every day. This morning was another “one of my favorite things about Tablas Creek” moment.  

In celebration of Valentine’s Day and as a way to share our love for our community, the Tablas Creek team came together to clean, organize and donate playground toys to benefit the children at the Boys & Girls Club in Paso Robles.  Eleven of us (from the cellar, tasting room and office) met early in the morning and spent three hours there working on projects too time consuming for the club to manage in their day-to-day operations. We look forward to choosing another worthy cause this fall, and diving back in.

BGC Collage_sm
Service projects at the Boys & Girls Club

We worked to repair the backpack racks used by over 100 children every day. We also organized and cleaned the library, the computer lab, the kitchen, storage room and ball room. Believe it or not, we had a great time! It was a bit of a Mickey Mouse in Fantasia around the Club this morning. Imagine eighties-rock music motivating us, brooms and dustpans in action, donuts for breakfast and friendship in the air. Working to help others, in a collaborative way, with such fun coworkers leaves a lasting sense of joy that we all shared.

BGC Group

I feel honored and privileged to work for a committed, family owned business like Tablas Creek. Also, I feel incredibly thankful to have such enthusiastic, fun, caring friends as coworkers. We’re looking forward to our next project this fall -- another opportunity to share give back to the local community which has been so supportive of us.

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The Boys & Girls Club in Paso Robles provides a safe place after school for over a hundred children every day. The Club charges just $20 a year and provides academic, enrichment, and leadership opportunities for many children whose parents have limited resources.  It has received major support from must! charities, the amazing local nonprofit that has done so much good work in San Luis Obispo North County, and which we have supported each year since it was created in 2012.  For more about the work Tablas Creek does to benefit our local community please see our In Our Community page.


Biodynamic Bon Vivant: Q&A with Gustavo Prieto

By Suphada Rom

When work doesn't feel like work and is a joy, you know you've got it made. By this measure, Gustavo Prieto lives an incredibly fruitful life, balancing passion in his work with a zeal for adventure. From cellar to vineyard to tasting room, Gustavo's role at Tablas Creek is as fluid and multifaceted as the seasons themselves. 

Gustavo feeding lamb

Where were you born and raised?
I was born and raised in Chile and moved after high school to attend university at Cal Poly.

What did you study at Cal Poly?
I studied fruit science there for five years. After that, I moved a lot, always working in the produce industry. I was in Holland for four years, moved back to Chile for eight years, then finally back to California for good in 1999. In 2000, I decided I needed a break from that industry, and just did some consultating on the side.

When did you get into the wine industry?
I got my first winery job in 2005, working for Wild Horse during harvest and I just loved it! That was my first harvest and after that, I decided that I wanted to continue working in the wine industry. I worked a harvest at Bianchi on the east side of Paso Robles, then after that, I started hearing a lot of conversation about Tablas Creek and I got really curious about it. In 2007 I was able to get a position in the tasting room and have been here ever since. When I first started I was primarily tasting room, but that grew into doing more out in the vineyard and the cellar. I had a lot of experience with farming and produce, so Levi (our then viticulturist) asked me to help him out with some cool new projects. We wanted to get a staff garden going on the property, as well as planting more trees for the orchard. I also work in the cellar during harvest season.

Gustavo eating cherries

Why is planting trees and a garden important for the vineyard?
It's important for diversity in the vineyard. I mean, we've been growing grapes here for a long time, so growing other crops gives us the opportunity to be around other types of agriculture. Neil introduced the idea of planting fruit trees to bring something else that we didn't already have into the vineyard. By bringing in the fruit trees, we are breaking up the monoculture that is just growing grapes. And we have so many different kinds of trees! Mostly apples, but we also have pears, plums, peaches, nectarines, quince, pomegranates, fig, cherries, and persimmons. 

In the last few years, I've been able to work on a garden, to both diversify the vineyard and provide our staff with good organic produce. In the summer, we have fresh tomatoes, corn, zucchini, squash, melons, radishes, basil, and more. Again, all that adds to the biodiversity in the vineyard. Same with the animals that Nathan's working with and the bees that Jordy introduced. We have this place that is rich and diverse in other elements. We aren't just growing grapes- we're doing much more than that. 

What is your vineyard or garden philosophy?
My philosophy is to bring back Mother Nature. Mother Nature is so savvy and I truly believe will always outsmart us. It's very resilient. I think that's what we, globally, need to get back to. Nature dictates what we do out there. Let the process flow as naturally as well as we can, by guiding in an efficient way. In the end, nature will reward us with what we want to achieve, and in our case, that is to produce good quality grapes on a healthy vineyard. We do that by not using any chemicals. You see, nature in itself helps to keep the population of bad insects under control. It's not about eliminating them, but more about the beneficial insects keeping them under control and not letting them get out of hand. 

Gustavo Grapes

You're coming up on your 10 year anniversary here- what has been your most memorable experience at Tablas Creek or in the wine industry in general?
One of the many highlights was going to France in 2010 and 2011. In 2010, I went to work for Chateau de Beaucastel for harvest. That was amazing! I enjoyed that so much. Everything was great, I worked in the cellar doing everything related to cellar work, helping and supporting them with anything they needed.  Also tasting wines over there, I mean, I can still taste them! It was truly a once in a lifetime opportunity and through working for Tablas Creek, I was able to have such an incredible experience. 

I was also able to spend some time in Burgundy. I even took a class in Beaune. I loved going to France so much that I repeated the experience and worked for Pierre Gaillard in Languedoc for harvest and that too was an amazing experience. Spending time in the southeast part of France, it reminded me a little bit of Paso Robles, you know? Less tight and rigid, less regulated, and less traditional. You have more room for exploring and creativity, too. So much great potential there, as there is here.

When you're not at the vineyard, what are you doing?
On my days off, I like to bike. I live in Santa Margarita, so I can leave my house and bike for hundreds of miles without seeing cars. I also enjoy working on my bikes. Sailing has always been a passion of mine. My wife, Heidi, and I spend time working on our garden; I love doing that. We compliment each other very well in that area; she knows a lot and really, she's the one who started me on gardening. 

Gustavo sitting

Do you have a favorite food and wine pairing?
Well, I'm from Chile, so I love empanadas! To me, empanadas are traditional and a staple. It was a staple in my house every Sunday. We would have empanadas and red wine, most likely a Chilean Cabernet. I love Chilean wines. Old world producers coming from the southwestern part of Chile, with dry farmed vines. Old vine Carignan is very interesting to me. I've also seen Mission blends coming out and getting popular.

Finally, how do you define success?
Success is all about happiness. If you have success and no happiness, I think you've gone nowhere. Stability is important, too. Stability with your family, friends, and yourself. I don't see success from a monetary aspect, it's all about what makes you happy!