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Tablas Creek Winery

…conservation of land and conservation of people frequently go hand in hand. Eleanor Roosevelt

I recently visited Tablas Creek Winery, where I met up with Jason Haas. He is a very gracious man, and he was very kind to take me on a tour of the grounds and discuss vines, soil health, compost, maps, and of course the wines.

I was super excited knowing that I was going to spend time with Jason, he is very articulate, and very knowledgeable about soils, microclimates that effect the vines, vines, soil, managing the soils, compost, and wine. I was lucky enough to hear him speak about Paso Robles and the climate sister of Rhone area of France. I wish he had a lecture series, I would attend each of them!

This was my first time visiting the winery. Once I was near the door I was greeted by water bottles that are on ice. The winery has fill up stations so no plastic bottles are brought on the grounds. IMG_0602

I must say I just loved the layout of the tasting room. A tasting area is set up right in the front a glass where everyone can see the giant barrels. The barrels are really beautiful. IMG_0621-2991670544-1563567627146.jpg

The selection of gifts they offer in the tasting room is nice too, because it is different. One thing that humorously caught my eye was a copy of “This is Paris”, which is a children’s book, and one that my children loved. We still have the book…I may have giggled out loud when I saw the book on the shelf.

After Jason and I met in the tasting room, we went outside for a walk in the vineyards. As we walked and talked, I took a few photographs of how lovely it is out there in the vineyard.

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During the winter they have sheep and llama that go through the vineyards and munch on the cover crops and kindly give back to the earth as they work/enjoy their day.

All the compost is collected in one area, and they utilize their own compost. IMG_0613

Really, the photo doesn’t do it justice. It really is a large pile. Tablas Creek has crops for all the employees. Their philosophy of doing right by the employees is fantastic. Even the employees that work the land are kept on throughout the year so that they always have job.

They don’t just grow grapes, they also grow olives, and a variety of flowers for the bees. Having other crops on the property not only help the animals, but the land itself. More bees, and more diversity in the other insects and animals are all aspects that contribute to a more sustainable “farm”. It’s a beautiful thing!

The wines are delectable! Here are the wines I tasted..

Patelin de Tablas 18 The strawberries and white blossoms keep you coming back for more “nose in the glass”. The aromas are captivating and uplighting…I could just smell this all day long! The acidity is crisp and has a velvety mouthfeel. This is a food friendly wine, and belongs in my summer picnic basket.

Esprit de Tablas 2016 Blended with Mourvèdre, Grenache, Syrah, and Counoise, the smell of rich earthiness, tabacco and leather with mineral notes. The fruit is luscious black fruit, cranberries, and some violets.

Esprit de Tables Blanc 2016 is a blend of Roussanne, Grenache Blanc and Picpoul. Herb de Provence is the best description of the aromas lofting out of the glass. The medium plus body has a little oily texture with some racy acidity. The flavor of apricots, apples and peaches will remind you home in the summer. 

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Get over to the winery and have a great time. It’s not only beautiful and has delicious wines to offer, but they are taking care of the land they occupy.

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The Circle of Life

Out of perfection nothing can be made. Every process involves breaking something up. The earth must be broken to bring forth life. If the seed does not die there is no plant. Bread results from the death of wheat. Life lives on lives. Our own life lives on the acts of other people. If you are lifeworthy, you can take it. Joseph Campbell

When my children were young, we taught them through the Montessori method. They did experiments, created art, made their own play dough. It was as much fun for me to teach them as it was for them to learn.

One of the aspects of doing all the different activities that contributed to them being grown, is our red wiggler box. We had a box of red wiggles that was visited every night. We collected the coffee grounds, left over coffee, shredded paper, apple cores, banana peels in our little closed bucket under the sink. At the end of the day after the kitchen was all clean, we would walk our little bucket up to the worm box and one of the children would add the scraps and paper to the worm box. After all these years we still have a worm box on the farm.

We have three of them now. I give some of the worms to our chickens, and help create environments for the chickens to have more yummy food through the circle of life. We have a few ducks, and I have a shallow kiddie pool for them. Everyday, the kiddie pool is filled with enough water for the ducks to splash around. They do their business in the pool. I dump the pool in the straw that has already been used by the goat, so now I not only have the mater from the goats, chickens, and pool water to make an insect soup. The chickens get yummy meals of grubs, earwigs, and other microorganisms that have now been created from the environment. In a few months I will then add all this old straw to the compost pile, which will then give me a rich consistency of soil that I can use on the farm.

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The chickens have a great time search for the right insects. I move the kiddie pool around, so that insects have a little time to develop.

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The water is clean for at least a couple of hours before the ducks start enjoying it too much.

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The payoff for our family, and our dogs eat an omelet in the mornings.

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Water…

Empty your mind, be formless, shapeless – like water. Bruce Lee

Even as a young person I loved the water. I couldn’t wait to learn to swim. When we would go to see family in other states, especially in the summer all of us children were in a pool, lake, or pond. I remember like it was yesterday when I learned how to push off the side of the pool wall and glide across the water. I loved how the water engulfed me and rose overtop my body. It was exhilarating! My aunt was a beautiful swimmer, and she was the one that taught my sister and I the beginning aspects of swimming. My sister and I spent hours pushing off the side of the pool. I remember how we would wait for a small piece of wall space in the pool to open up so we could practice. We would be in the pool until our lips were blue, and our teeth were chattering. Our mom would advise us to get out of the pool since we were so cold. We would say as our teeth were chattering away “We are not cold”, but of course we were. Laying on the hot cement pool deck would warm us to the perfect temperature to go back in the pool to do it all over again.

My sister and I talked our parents into swim lessons the next year. I remember how I thought it was harder than it looked. How do people make it look so easy? When we would go back to see family we were a little better than we were the year before. My sister even decide to swim with her a cast on her arm. She really almost drown in the deep end of the pool. If it were not for our aunt that taught us the art of pushing off the wall, my sister would not be here today. As she was going under the water I remember that the last thing to go under the water was her cast. She really was trying not to get it wet. Boy, did her arm itch after it was dry…good thing she found a comb that she could fit between the plaster cast and her arm.

I finally learned how to swim well. Admittedly, my stroke looked more like a call for help than someone trying to swim. Once I got the high school, I was a appalled when the swim coach told me that I was only in intermediate swimming. I even had to stand on the tiled floor of the deck and practice my stroke by looking up at the wall, and following the grout line with my middle finger. It really did help. Honestly, I didn’t know how I looked when I was swimming. I thought I looked super graceful and like an Olympic champ. Now, I had someone telling me how much I looked like I was about to drown.

I went on to being a lifeguard, obtaining my Water Safety Instructor Certificate, Synchronized Swimming Certificate, Coach Certificate, Adapted Aquatics Certification, I had almost every certification in aquatics one could get, except SCUBA. Being in the water was so freeing. Overcoming the cold was always my biggest obstacles once I became a teenager. To this day, I hate cold water, unless I am drinking it. Once in the rhythm of swimming my mind feels free. It’s so liberating!

As I start a new chapter of my life, I have had some time to be grateful for my family outings to other states, spending time with my cousins in the pools, lakes, and ponds. Being grateful for my aunt, taking the time to show us how beautiful and fun pushing off the side of the pool can be.  Sometimes the love for something so simple can change your life, being in the water made me the person I am today. The memories of being a lifeguard, teaching so many aquatic classes, those memories are ones I cherish so much. It really brings a smile to my face every time. This only reinforces the desire to have swimming again be a part of my life. 86EE6B83-87D6-4AE9-B3E6-557000CB5724

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Giornata Wines

Recently, I was out on an excursion, and visiting wineries. It is something I have not been able to do as often as I would like to do. Plus, the rumor is that we have over 200+ wineries here in Paso Robles alone.

I called to make an appointment to visit with Brian and Stephanie Terrizzi to talk and taste some wines. Their winery is located in Tin City. A little district that is becoming a little hub of activity. The wonderful couple also own a Etto, a pasta shop full of wonderful Italian goodies. They even have a selection of their Giornata Wines, for sale at the shop, in case you don’t make it over to the winery. The two of them are very passionate about their wine and food.

When I arrived at the winery, I was talking to Brian about wine and production, as well as Italian foods we love. Stephanie came in about 20 minutes later, and we talked about growing food organically. She is a strong advocate of not wasting water, no pesticides, and keeping the land clean. The two of them were so engaging and I could have stayed so much longer, but we all have lives to live too. They were very gracious to me as I talked, listened, and sampled their wine.

One of my favorites was the Falanghina. I have never tried a Falanghina wine…ever, so I really didn’t know what to expect, but guess what? This is exactly why people need to try different wines…the tasting room is called a “tasting room” for a reason. IMG_2509

Here is how I perceived the wine… it is a mouth watering joyful experience, with subtle hues of stone fruits, apple and pear with a mineral finish. The alcohol is subdued, while the flavors of the grape are allowed to sing in exaltation! It was my favorite! I purchased a bottle, and the family had it with our dinner. 

The winery isn’t open everyday, so check the website for more information about both the winery and pasta shop. Brian and Stephy19

This is in the winery area of their building. Brian and Stephanie are in front of their egg, which is an inert vessel.