Seeing a new team member join us at Tablas Creek is always exciting. Just recently, Kaitlyn Glynn joined our cellar team in advance of harvest 2023. She comes to us with tons of experience, much of it from other wineries in Paso Robles. It became evident that she is well-known and well-liked when she made a cameo on one of our Instagram posts, and most responses were addressed to her. In the newest piece for our Get to Know the Tablas Cru series, we sat down with Tablas Creek's newest employee to learn more about her path to our cellar.
Who are you?
I'm Kaitlyn Glynn, the new cellar assistant at Tablas Creek. I just started at the beginning of June, about a month ago.
Where did you grow up?
I grew up in north LA in a town called Tujunga. It's by the 101, in the mountains bordering the foothills. My family's all still there, and I go down all the time.
When and how did you get into wine?
I got into wine kind of by accident. I was applying to colleges and unsure what I wanted to do, but I knew I liked chemistry in high school. I applied to UC Davis for viticulture and enology. I decided to take a chance when I got accepted and started the program. On the first day of classes, my very first lecture was Intro to Viticulture. I just fell in love, and there was no going back.
Yes, this is going to be my sixth harvest. I've worked in the lab as an enologist for the Riboli Family of San Antonio Winery here in Paso. I have been a cellar rat for many harvests. I did a little bit of viticulture work at my second harvest at Matchbook Wine Company up in Northern California. I've worked in tasting rooms. Most recently, I was pouring at Benom in Tin City. I also worked in a beer cellar for a while at Silva Brewing. So all sorts of things.
How did you end up working at Tablas Creek?
The last cellar position I held was in 2022 at Alta Colina, and the incredible winemaker there, Molly Lonborg, informed me of this opportunity and encouraged me to apply. That's how I heard about it, and with her help and support, I'm here.
What rituals do you have during harvest?
I don't know about rituals, but I definitely have a caffeine addiction that I develop during harvest. You know, some good cold brews, lots of shots of espresso. Just anything under the sun that has caffeine in it <laughs>. I manage to kick it afterward, but every year it comes back.
I also listen to a lot of music in the cellar during harvest. I like to make a playlist every year with my favorite songs, whether I listen to them while I'm working or on my drive to work, to pump me up to get ready for all of the hard work in front of me. I always try to find the best music to motivate me.
What is the toughest harvest you ever participated in?
Every harvest has its challenges. I'd say the toughest would be last year's harvest with the heat wave. It felt like we went just overnight from zero to 100. And it was a lot of long hours and hard work, but the team was amazing. We did the best we could with the weather circumstances and rocked it out. It was so rewarding tasting the wines at the end after harvest and seeing all our hard work pay off.
What is your ultimate goal in Cellar work?
Learn everything I can and be a part of making a beautiful product. I love working in the cellar. I love being hands-on, and I love learning. So it's been really rewarding working in cellars and just getting to do all those things.
If a genie said you could be a head winemaker anywhere in the world, where would you choose?
For me, it's not so much the where; it's the who I'm working with and what I'm doing. I want to be somewhere that is making varietals I'm interested in. I love Rhones; it's my current obsession. I love being here in Paso because we do Rhones so well in that California style. I want to be making something I'm passionate about and working with people who share that passion. The care that goes into the bottle and ensuring we celebrate each vintage and the unique property we're sourcing from is important.
What's the best bottle of wine you ever had?
The best bottle I've had recently was a Domain Laroche Chateauneuf du Pape. It's a hundred percent Grenache from about a hundred-year-old vines, insanely good.
Would you rather:
Cake or pie?
Pie, but it has to be homemade.
Breathe underwater or fly?
New World Wine or Old World Wine
Be a winemaker or a viticulturist?