Summer Fun: May 2015

As the temperatures rise, I naturally seek indoors, especially here in Texas. Before long, I find myself without much to do. But, this summer has not followed tradition. For one, it has stayed cooler -- thus far -- and there has been plenty to do. Events quickly filled up my calendar. So in between teaching classes and household chores that I put off until I had time, I have found myself at one place or another. As it all begins to slow down, I finally can sit back and share some of these special occasions.

So first up... May. Things started off quick. I waded through finals and portfolios for the six classes I was teaching, but I often got away.

Annual Kentucky Derby Party @ Bending Branch Winery

We started the month with one of our new annual traditions. For this year's party, Bending Branch made it a ticketed event. This new system limited the number of people so the winery could provide a better overall experience. The party was held at the new production facility out on the crush pad. This location provided plenty of room, shade, and space for a very large screen. Some guests brought snacks and picnics, but everyone also enjoyed a BBQ plate, a glass of wine and bourbon ball. Before the race, guests lined up to complete in this years hat contest. Contestants took the fun to a whole new level, which made me glad I opted out and wore my first wine hat. The afternoon culminated with the race. Who knew we would watch he first Triple Crown win in decades.

Pedernales Cellars Reserve Viognier Release

So, a wine release may not seem like much, unless it is the long awaited Reserve Viognier. Two years ago, this incredible wine took Double Gold at an international wine competition in Lyon, France, opening the door for a growing list of Texas winners. Last year, weather took the crop, and most Texas white grapes, so when a 2014 vintage became available, Pedernales threw a small party. Media came out to sample the wine and pairings. All guests did a vertical tasting of the award winning Viognier (which is NO longer available) and the newest vintage. The current release is clearly a young wine. The 12 leads with rich, golden stone fruit flavors with just enough citrus and acid to create nice balance. The 14 is tart and powerful; citrus notes -- and the sense of citric acid -- dominate to create a crisp wine; the typical stone fruit characteristics are bright and light and show promise to settle this wild child. Drink 12 now and hold 14 till at least 2016.

Memorial Day Weekend

We all know the big story: rain. Sean and I ventured up on Saturday to see some friends from out of town. While lounging at our last stop for the day -- Hye Meadow -- the rain came in. We thought we could wait it out since the rain began relatively earlier (around 3). We were wrong. We finally gave in at 6 and made the long drive home in the downpour. We had to avoid two of our normal routes -- 1376 through Sisterdale and 281 -- because of flooding (after only a few hours). We made it home safe and sound to hear that many areas were devastated. As a Texas State grad, I was saddened by the losses in San Marcos, as well as the neighboring communities (Wimberely and Blanco) where many of the residents I got to know during my three years at school lived. Of course, in the following days, many wineries reached out to help those in need.

Anniversary Weekend

Many Hill Country wineries celebrated their anniversaries in May. We were lucky enough to go to two "first" year ones at the very end of the month.

Fat Ass Winery threw a large party for friends and wine club members. A beautiful sunset set the stage (the weekend after the Memorial day rains). The band jammed all night, and their rhythms just demanded dancing. Of course, a highlight was the wine slushes; these tasty creations went down well. The bit surprise were the two new dry reds now available.

Compass Rose Cellars celebrated 1 year in Hye as well. Of course, the winery is always growing. The new restaurant headed by Bryan Gillenwater headlined the evening, as well as the view. This night was more low key, just like the relaxing mood set by the locale. The winery had lots to celebrate. In addition to the restaurant, they broke ground on new production facilities in Hye and have begun work on their take on a B&B. Year two will have some serious celebrating.

As May came to a close, June beckoned with even more fun.

Distilling Summer: Pedernales Cellars' Reds

A washed out blue sky

A pale winter sun

Pedernales Cellars in early March

Streaming wisps of paper-thin clouds

Stretch out above the rolling hills

Swelling with soft brown grasses

Dancing beneath a soft southern breeze.

A kiss of warmth breaks the cold:

Winter’s embrace softens, loosens just enough

To allow a bit of gold to sneak in

Among the last clutches of green leaves

Turning olive on the branches

Before they are swept to the hard earth below.

I sip on memories of August heat

radiating in the last flames of ruby at sunset

and fighting back the cool creeping depths

of midnight purple night:

Distilled summer caught in each grape

Crushed into a liquid gem.

Two of the wines that inspired the poem.

 *This poem was inspired by a day drinking a number of red wines while sitting on the porch at Pedernales Cellars. The view is always inspiring, but on this day, I saw something very different. This was just after the big freeze and icing in the Hill Country and San Antonio. That Saturday had grown considerably warmer (compared to just that Thursday), but winter was still the prominent season. Somehow, though, the sunny day and the red wines -- I believe we were drinking a Texas Family Reserve and Tempranillo Reserve -- fought hard against the cold and the future freeze that would be just days away.

A Great Wine Prize: Saturday Tastings with Bob Nascimento at Pedernales Cellars

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When I started making visits to the Texas Hill Country, I really didn’t know a lot about wine. I had limited experience with different varieties, regions, etc. I stuck closely to what I knew, which were popular reds (for me that did include Malbec), and I was leery of too much experimentation. I did want to try new things, but I was scared. That changed during a visit to Pedernales Cellars when I met Bob Nascimento (aka the Dude with the Food). Bob was patient and thoughtful, carefully directing me towards new wines. In fact, Bob made me a white fan by introducing me to Viognier. Bob does this for all people that find themselves at the tasting bar. These days, though, he gets to teach them exactly what he wants. On Saturdays, Bob gets to lead guests through a special reds tasting.

Bob on the farmhouse porch

A Wine Exclusive

Late last year, Bob had mentioned to me that he would be getting his own tasting room. These days, Bob makes the house next to the tasting room (the one off to the right) his special place. Here, Bob serves only reds. These just aren’t any reds; these are Pedernales’ premiere, reserve reds. This list includes wine club exclusives, like Block One, or the Family Reserve and Kuhlken Vineyards Reserve. And best of all, the tasting will generally include library wines and limited wines. During our visit, we tasted the Newsom Vineyards North Block 2011 (a blend of Cab, Malbec, and Merlot). These sorts of wine are not uncommon among Pedernales’ vast collection, and with his access, Bob will be changing out his tasting menu every few weeks. During my recent visit, Bob made a point of telling me to stop by again soon to see what new treasure he has found.  

A Taste for Reds

For those who know, Bob enjoys dry, complex red wines. When I get a chance to speak with him, we always talk about that one great red that we started drinking and found ourselves finishing the bottle without any thought. During my last visit, Sean was sipping on one of the Family Reserves; Bob told us his recent revisit with that wine as well as its special place in his own collection. It is these wines that excite Bob, so of course he would want to focus on the wines that most interest him.

  

Three Reserve Reds

Having a separate red tasting, especially tasting these complex and intense wines, will allow for a more thorough tasting. A typical tasting, especially one at Pedernales, is likely to include light whites, like their Vino Blanco, or sweets such as the Muscats. These wines can disrupt a close examination of fuller body reds. The scents and flavors present can be so diverse; the shock to the palate as a person moves from one to another can make it difficult to appreciate the nuances between different reds, such as the three Tempranillos currently available at Pedernales. So with this new tasting, Bob can narrow in on the great reds and take guests on a tour of the complexity hidden in Pedernales’ red menu.

The most exciting part of the new tasting is the chance to taste wines that are either no longer available or are rare. So often, these just aren’t available to the casual guest. Other times, there is a more expensive tasting – such as the Saturday library tasting at Becker Vineyards – where guests will get a chance to taste such wines. Here though, Bob looks for a special wine to add to his tasting list. When we visited, we got to try a Newsom Vineyard blend, a wine with few available bottles. UPDATE: He has since changed this out. In the last tasting, Bob emphasized the three reserve Tempranillos and the 2009 Reserve.  Bob mentioned that he looks for something special and unique to make his tasting standout. This one wine may make the tasting worthwhile.

Newsom Vineyard North Block

A Space of His Own

To add to the tasting, the experience is far more intimate than the often busy tasting room. Bob’s space is small, but it encourages the intimacy he is looking for in the special tasting. The tasting bar hosts only a few people. Right now, four are comfortable and six would be a tight squeeze; once the new bar is put in, six may be a bit more comfortable. UPDATE: Bob has told me that a new bar is being made just for him. It will span the length of the farmhouse, making it easier for Bob. He will be able to provide more room, as well as finally have a register where he can sell the wine and allow guests to pay for their tasting with him (right now all payment is done in the main tasting room).This limited number of guests allows Bob to provide a dedicated tasting to the guests. And for those who have had Bob lead their tasting, they know he wants to create a special experience. 

The current farmhouse tasting room

 In the future, the room will provide an intimate space for seating. There will be a table or two and a small collection of chairs; the seating can be used for a seated tasting or quite space. With no tables and chairs, the room is a bit bare; there is a wine display with some of the wines Bob is pouring and some great articles and photos along the wall. This is only the beginning, as Bob hopes to add some more to the décor to help make the room friendly and cozy.

On Saturday, the tasting room and even the front porch at Pedernales Cellars can become very busy, very loud, and a bit less fun than one would hope. For those who want something quieter and more intimate, and of course enjoy red wine, this is the right tasting. For the same price, a guest can get away from the bustle and escape to a quiet haven. Bob Nascimento has made it possible for those seeking something different to experience a special treat while either slowly pondering each sensation in a red while relaxing at the bar on sipping on another red treasure on the little house’s front porch.