From the Orchard to the Vineyard: Q & A with Assistant Tasting Room Manager Rumyn Purewal
May 12, 2021
By Ian Consoli
If you have been to our tasting room in the past four years, the chances you’ve met Rumyn. Rumyn (pronounced rum-in) Purewal has been with Tablas Creek since June of 2017, and at times it feels like we couldn’t run it without her. Her ability to adapt to whatever the team and the customer needs has been invaluable. Whether she’s asked to pour at the bar, spearhead a new seated flight experience, run the register, or greet guests at the check-in station, Rumyn has always been up to the task. So when an opening for the Assistant Tasting Room Manager position opened up, everyone knew she was the perfect fit. Of course, due to her humble nature, everyone knew but her.
In addition to managerial duties, she now makes the calls for the apparel and merchandising part of the tasting room. We are all excited to see how she contributes to the success of our team and your customer experience. On the heels of her promotion to Assistant Tasting Room Manager, I sat down with Rumyn to find out more about her.
Who are you?
I am Rumyn Purewal, the Assistant Tasting Room Manager at Tablas Creek.
Where did you grow up?
In Yuba City, California.
Tell us a bit about your family and growing up in Yuba City, California.
My grandpa immigrated from Punjab, India, and made enough money working the fields to purchase land. He planted a large peach orchard and worked hard to establish a successful harvesting company. Today, my dad and his brothers run the orchard and the company. I grew up there on my family’s peach farm just outside of Yuba City.
So how did you go from a peach farm to getting into wine?
I went to school at Cal Poly SLO. I studied agricultural business because it was a pretty broad major, and if I ever wanted to go home to the family farm, it would be directly applicable. I fell in love with the Central Coast and began looking for agriculture adventures in the area. I had interned a few years with Farm Credit West and decided I didn’t want to pursue accounting or finance. I also had the opportunity to study abroad in Australia and enjoyed my first experiences within a wine region, so I decided to apply to multiple wineries when I graduated. I interviewed with Tablas Creek, was intrigued by their story and how educational-based they were, and decided to accept a position in the tasting room.
What do you enjoy most about working at Tablas Creek?
I enjoy the people and my co-workers in this very family-oriented setting. I enjoy the farming practices and the opportunity to see the winery become the first in many things without wanting to be the only one, like spreading the cuttings and encouraging others to sign up for the ROC certification. We don’t hoard the knowledge; we want to make it available to everyone.
What is your ultimate goal in the wine industry?
To be determined [laughs]. I like how the wine industry has so much knowledge to absorb. From the way different vineyards farm the grapes, to vinification in the cellar, to all the varieties and regions, there’s just so much to learn. My goal is to keep absorbing that knowledge.
If a genie said you could work at a winery anywhere in the world, where would you pick?
Tablas Creek. Ah, I’m not too fond of this question. If I could go anywhere, I would go to New Zealand.
What’s the best bottle of wine you’ve ever had?
The one that stands out in my mind was a bottle I had at the tasting room of A Tribute to Grace in Los Alamos. The Hofer Vineyard Grenache was just bright, fun, and delicious.
If you were stuck on an island, what three things would you bring?
I would bring my mala (a bracelet my grandma gave me), pictures of my family, and my journal.
What do you like to do in your spare time?
I like to dance, adventure, and explore new cities and states.
For what would you like to be famous?
I don’t want to be famous. 0% of me wants to be famous!
Would you rather:
Cake or Pie?
Neither. I want ice cream!
Breathe underwater or fly?
Drink, new world wine or old world wine?
Be a winemaker or a viticulturist?