A Preview of Spring: New Wine in the Texas Hill Country.

Spring hides behind the winter clouds, waiting for just the right moment to emerge and breath new life into bare trees and, for the Texas wine industry, the dormant vines. This bright new year is already upon us, at least for the wineries of the Texas Hill Country. Even though the vines sleep, new wines signal a new year. And this year has already started out exceptionally well.

Lost Draw Celllars

The first major beginning unfolded on a cool, sunny Saturday in January. Many of us gathered in a small courtyard not far from Main Street in Fredericksburg. That afternoon, the ribbon was cut, welcoming Lost Draw Cellars to the Hill Country. Many who had gathered already knew the winery's portfolio, as they opened for tastings in November 2014; however, now the winery's opening was official.

The Lost Draw Family with the representatives for the City of Fredericksburg

Lost Draw Cellars started in the High Plains. Andy Timmons, owner of Lost Draw Vineyards in the Texas High Plains, his nephew Andrew Sides, and Andrew's father-in-law Troy Ottmers came together to offer Texas another great winery. The winery boasts wines made from Lost Draw Vineyards fruit, as well as grapes from other Texas vineyards. At the moment, out of state fruit is used to bring depth and variety to the Lost Draw portfolio; that is until they can make 100% Texas wine.

The two Texas standouts are the Reserve Sangiovese and the Tempranillo. These rich, complex reds do not just join the growing lists of Texas Sangioveses and Tempranillo but take their well deserved place. The Sangiovese has rich fruit flavors and earthiness, much like its Italian counterpart. The Tempranillo is round, accentuated by rich fruit and notes of the High Plains' terroir. The diverse collection of whites and the three blends provide striking contrast to the dusty Texas High Plains reds.

Bending Branch

Just down the highway from Lost Draw, Bending Branch Winery offers some new Texas reds. After a year of firsts, including the use of the first flash detante' in Texas, a new Tempranillo and Tannat have finally seen light. Three Texas whites, Picpoul Blanc, Vermintino, and a Roussane and Viognier blend will deepen Bending Branch's Texas roots.

For now, the 2012 Tempranillo, from Newsom Vineyards on the High Plains, offers a taste of Rioja. The subtle red drinks smooth, a velvety wine with dark red berry notes. After closer inspection, the dusty soil of the High Plains takes over, resembling the dusty flavors of a Spanish Rioja. But Texas predominates, as hints of limestone and more nuanced darker fruit flavors seep in. This wine is a hot day, the sun the only object in the sky; and of course, it could be Spain or Texas. The careful aging produces soft oak flavors that build with the tannins.

William Chris

And as usual, new experiments at William Chris Wines bring new delights to Texas wine. Looking for other ways to produce sparkling wine, they turned to traditional sparkling methods. Instead of using méthode traditionnelle, they decided upon Pétillant naturel.

Also called Pet-nat, a term bandy about at the winery these days, this method completes primary fermentation in the bottle. The bottle fermentation creates natural CO2 as the yeast eats away at the grapes' sugars. This is not any wine drinkers wine. This opaque wine is not filtered, which leaves the lees behind. William Chris's recent Cinsualt Rosé Pet-nat is a creamy dark pink with a lightly frothy head, punctuated by the normal rose fruits and a beer-like flavor from the yeast. However, do not expect a lot of wines like this because this method needs lots of attention as the wine ferments in the bottle; do expect other experiments with this unique French method.


The view of 2015's horizon stretches out into a multi-hued Texas sunset. Old favorites will draw us in, and the new ones will surprise and inspire us. It won't be long, Spring will arrive and the wildflowers will flood the Texas Hill Country. Now is the time dare to try something new.

A Breath of Treasures: Ruminations on Tasting Tempranillo*

Glints of ruby peek

around fanning leaves, push through

coffee, chocolate soil.

Gently, my fingers slide past

the skin, sugar trickles out.

Pontotoc Estate Vineyards

 

          ***

          Tracing new grass stalks,

          a trail back along the sun’s path:

          turned earth, warm perfume.

          Drowsing, my eyelids flutter

          to the rhythm of cicadas.

 ***

Burning orange fades, red

deepens from purple to blue:

dusk sky swathed in clouds –

Swollen clouds expand to airy

thinness below sodden ground.

 *Inspiration: Pontotoc Vineyards 2012 Estate Tempranillo and a trip to Pontotoc &Mason, TX

A Different Take on Old Favorites: Visiting Spicewood Vineyards

I don't often venture much past the 290 wine trail here in Texas. I have to do almost all my winery visits as day trips, so staying near home is easier. But that regular circuit of wineries doesn't always inspire me. When there are new wines, events, etc., it is easy to get inspired, but as the days turn long and the winery folks are intent on the grapes ripening on the vine, I look for different pastures. I start close, usually the Driftwood/Dripping Springs area. Recently I went a tad bit further afield and stopped in the Marble Falls area. Sean and I hadn't been to the area wineries in several years; our last visit was right after my grandparents moved from Lago Vista in 2011. On a nice, bright June Saturday, we visited Spicewood Vineyards.

Visting
We visited Spicewood back in 2011. At the time, we found the wines decent but lacking some character. We decided to file the winery away and wait to see what happened. Recently, the folks at Vinously Speaking made a visit to Spicewood. There were tales of good times and great wine; and with that said, Spicewood wines ended up on the shop's shelves (The Tempranillo, Merlot, Merlot Rose, and Sauvignon Blanc). This peaked my interest, and so we made the slightly longer drive up 281.



The winery was a bit quiet for a Saturday afternoon -- there were three other small groups besides us. We didn't mind, as they left before we finished, giving us ample time to chat with vineyard manager Brad Dixon and owner Ron Yates. Brad took us through a leisurely tasting as we enjoyed the company of the three winery dogs.We mainly tasted the available menu, but at the end, we were able to taste a few more wines. This tasting was what we had hoped for two years ago. All the wines are small production and use primarily Texas grapes (grape appellation is notated on the tasting menu). The wines also had their own voice, each with its own take on the mainly single variety wines.

Wines

Estate Vineyards

The whites were a nice treat. The two we tasted were two of my favorites, Viognier and Albarino. For both, the grapes came from the Texas High Plains; the wines also provided light, subtle takes on the grapes. The Albarino had strong notes of pear with a crisp finish. This was a surprise, as I often expect a hint of sweet in Albraino; instead, I found it in the Viognier, as the aroma of honeysuckle and tastes of melon came through.

Wines for sale at Vinously Speaking, San Antonio, Texas

 

Spicewood has a number of roses. The one we tried was the Tempranillo. I first worried that is would resemble the Rose of Tempranillo from Hilmy, but it was a dry rose compared to Hilmy's slightly sweet. Both roses bring out hints of strawberry, but as the Spicewood wine is dry, the strawberry was light, almost floral. 

One of the main reasons we came to Spicewood was their Claret. Sean still stands by Becker's Claret -- even if oftentimes the grapes are not from Texas. Knowing that Spicewood is known for their Claret -- they even have an annual Claret chili cook-off in March -- we were eager to give the newest one a try. This Claret, despite being dominated by Tempranillo (at 55%), is oddly sweet. In fact, I noticed attributes of the other grapes -- 27% Cabernet Sauvignon, 13% Merlot, and 5% Syrah. The fruit notes are very pronounced and give a sense of sweetness not found in Claret. 

We drank one non-Texas wine, the Grenache from Paso Robles, CA. The nose on this wine reminded me of a Spanish version of this wine, oak and earth. I expected the wine to be more fruity and light, as the variety is often a light-bodied red (check out Becker's Reserve for a good example). However, this Grenache provide depths of flavors with an oak feel mid-palate and ending with a balance of tea and fruit. This unique red asked me to take my time and taste it carefully.

Wines for sale at Vinously Speaking, San Antonio, Texas

We rounded out the main tasting with a High Plains Tempranillo (80% with 20% cCb) and an estate grown  Hill Country Merlot. The Tempranillo hearkened back to the Claret; it was light and fruity with only a hint of the typical spice and earth so often found in Texas Tempranillos. It had hints of the typical Temp found laced through a lighter, fruitier take; I could easily just sip at this wine. The Merlot was the only wine I didn't feel surprised by; it fell in line with many of the Texas Merlot's we had recently been tasting, which is a good thing. The tannins were pronounced in the aroma, leading into flavors of spice and limestone; the fruit was light and interlaced itself through the stronger earthier flavors.

After our main tasting, Brad offered to let us re-taste or taste other wines. Of course, Sean and I were both drawn to the 100% Touriga. Brad informed us that they had been tending the Touriga -- located in Round Mountain -- for someone else. For taking care of the grapes, they got access to the crop. This wine was the result of that hard work. It ended up our favorite of the day. It was a lighter, softer Touriga, especially compared to the ones coming out of  Mason, TX (one of the areas producing the most of it). The fruit flavors, dark berries, dominated but were well supported by spice and earth (the opposite of what we were use to). The balance found in this wine was incredible. We were blown away, and then disappointed. This past year, the owner of the vineyard decided to start charging Spicewood, and they were not interested in the new price. This means no Touriga in the new future. However, the success of the vineyard encouraged them to plant some of their own; that means there will be Touriga again several years from now. 

Painting found at the winery

This recent trip to Spicewood won us over. This was something different, despite the same old varieties. I like to taste the depth and breadth of a grape, to know its various forms. Here, I was provided yet another look at some of my favorites. This year, especially after a trip like this, I have come to appreciate the uniqueness of Texas wines. Different vineyards, different winemakers, etc, craft such a wide range of wines, even when using the same grapes. Because of this, a Texas wine drinker never knows what to expect with each new wine; it is such a wonderful adventure.

Wine Notes: Bending Branch and Pederrnales

Tuesday, Jan. 8 sees the first TX Wine Twitter Tuesday for 2013. I'm coordinating the event at San Antonio's own Vinously Speaking. The wine line-up includes a number of recent releases from Bending Branch Winery and Pedernales Cellars. I have been lucky to already taste these great wines.

Wines for TX Wine Twitter Tuesday @ Vinously Speaking

The three wines available -- a Tempranillo, Tannat, and Albranio -- are ones that require time and patience. These are wines that ask the drinker to sip, to explore their depths.

Layers of greenery

give way: an expanse of fruit

nestled, protected.

Bending Branch Winery

Newsom Vineyards Tempranillo 2010

This wine saw release in November of 2012 and has been available at the winery and at the Pearl Farmer's Market in San Antonio.

When Bending Branch officially released this wine, Neal and Janice Newsom came for a visit to talk about their vineyard and grape growing/wine making in Texas. Neal provided a linguistic lesson to me, Russ Kane (@ Vintage Texas), and a gathering of Bending Branch family and friends. He explained some of the West Texas dialect, explaining the usage of y'all and fixin' to. Russ even provided a northern perspective.

The wine itself has been developing in the bottle. At first taste, I noticed an earthy aroma that was barely noticeable in the tasting; the oak of the barrel aging did come through lightly at the end. That aroma has softened, as well as the taste. This Tempranillo is now focusing on the other components, such as the berry front. The berry, originally, was heavy and clean; it moved naturally into the earth at the end. Now, the wine has a smooth darkness from beginning to end as the the berry and earth blend together. The new sensation is more subtle and crafted as the two flavors intertwine to add a depth to the berry flavor and a softness to the earth and oak.

Texas Tannat (Reddy Vineyards)

Bending Branch has become known for their Tannats. Until last year, the only Tannats available came from California grapes. As of Fall 2012, the Texas grown Tannat has dominated at the winery. This wine has also been available at the Pearl Farmer's Market.

Compared to earlier Tannats, this wine is softer. The sweet-like dark fruits -- I am thinking more in the line of a ripe dark plum or similar fruits -- originally gave way into a bold earth taste. Like the Tempranillo, the bottle aging has been kind. The earth is more pronounced from the beginning, bringing a more natural taste to the wine. The fruit has softened and has become one of a number of flavors. Compared to the Tempranillo, the fruit is still more pronounced.

Pedernales Cellars

Pedernales Cellars saw two January releases: Albarino and 2012 Vino Blanco. The Albarino will be available at the tasting at Vinously Speaking, but the new Vino Blanco will not.

Albarino

This wine comes on strong with acidic citrus fruits like grapefruit. There is this sense of sweetness, but the wine is dry. In fact, the dryness coupled with the acid allows for a crisp wine that bites back (tried alongside the Picpoul Blanc -- aka Lip Stinger -- from Bending Branch makes it clear that the similar sensation is occurring here). As the wine softens through tasting, stone fruits, especially apricots, are more noticable. It is at this point that the acidicity starts to decline and the characteristic earthiness of Pedernales' wines starts to come through. It is this mix of sensations that made this wine drinkable on a cold winter day and yet will be a refreshing treat once the heat arrives.

Vino Blanco 2012

Though this won't be at the tasting, I thought it only fair to provide a quick review. This blend is still heavy on the Viognier, which can be easily noted. Like in previous years, Chardonnay and Chenin Blanc round out the blend (but in different proportions compared to the 2011). That helps this blend, as I saw it as more quintessentially Fredericksburg and Stonewall in flavor. Apple and peach come through, along with dried apricot. The wine ends up being light and soft, especially compared to the acidic Albarino.

These wines should be popular with the tasters at Vinously Speaking. Along with the three other wines, there are sure to generate lots of talk.

On Things to Come

This Saturday, I was lucky enough to get a bit of insight on what it is coming down the track. At Bending Branch, I was given a full tour, and at Pedernales Cellars, I was given a glimpse.

Bending Branch

As I already mentioned in a quiet little post on Saturday, Bending Branch has a lot of great wine just about to see release. These 2010s will be great pleasers.

The Favorites

Cabernet Sauvignon and Tempranillo will be available quite soon. These two wines, that weren't available to sample just yet, will make their first appearances at the Pearl Farmers Market in San Antonio. Jen heads out every other week to the great spot at the historic Pearl Brewery to sample Texas appellation Bending Branch wines. Right now, they have the Rose (only available at the market) and the new Texas Tannat. And soon, two more will join the assembly (probably just in time for the Rose to disappear).

Some of those barrels say Tempranillo (July 2012).

As for these two, I can conjecture that the Tempranillo is made from grapes grown by respected high plains growers  -- my barrel room visit in July suggests that. With that in mind, there is every indication that we have some great wine coming up. Also, the Cab will likely make its debut at San Antonio Cellar Classic events on Friday, Oct. 12 and Saturday, Oct. 13. That I am very much looking forward to. In fact, Bending Branch will be a featured Texas winery: great news!

Special Tannats

Vintage Texas Tannat

 First, the Texas Tannat will see two versions this year. The second run of this great wine is coming into its own right now, developing great body and balance; the fruit and oak are beginning to harmonize well. But, that is only the beginning. A Vintage Texas Tannat is on its way. This wine still needs some time in the bottle -- the oak dominates the palate -- but it shows a dark fruit flavor that will be robust and hearty, a good match for the American oak that it was aged in.

From left: Vintage Texas Tannat, Tannat Port (labels are coming), and Chloe Cuvee

The wine that has made a select appearance is the new Tannat port (it was served at the Wine and Tennis Charity dinner). This port is a home run for drinkers like me, and even port lovers like Sean. I get bogged down by the sweetness of so many ports. This port has that, but there is an even tone as the other flavors come through. The fruit has an almost earthy quality -- fresh and dried under the sun -- that takes the sweet edge off. And the sugar that comes through is a rich, deep flavor, one that I would associate with dark desserts like gingerbread or Mexican chocolate. It finishes in a way that makes Sean very happy; there is a deep caramel and pecan hint that lingers at the finish. Sean informed me that good ports should end more like this, a richer sweetness. For me, this richer sweetness made the port more approachable.

Pedernales

At the Pedernales wine club party, winemaker David Kuhlken again treated members to a barrel tasting. This time, we tasted an estate Tempranillo. This wine was still in need of aging (I was told at least six more months), but already, the signature earth and bite of Pedernales' Tempranillo are shining through (like the Bending Branch Tannat, it was still heavy on the oak). David explained that this wine will likely find its way into the reserve blends. These blends are a culmination of what is best about Pedernales wines, and so they are made from some of the best materials. The newer blends will have a strong connection to the earth with the addition of this wine. But what I found interesting was that it had a stronger fruit character than some of their previous Tempranillo's -- something that is evident in the wine club Hill Country Tempranillo released last week. This will likely accentuate the other red grapes likely to find their way into the blends.

Ah, Fall is here and the reds are coming out in force. I am a happy camper. I am more thrilled about what I will be able to take delight in as the year keeps going (or maybe early next year). Honestly, I really excited.

WW: Alamosa Cellars' El Guapo

When Sean and I visited Alamosa Wine Cellars back in May, the first wine that really impressed us was the El Guapo 2010. For starters, we are both great fans of Tempranillo (this is 75%). Next, the blend of the two other grapes, 20% Graciano (another of our Alamosa favorites) and 5% Garnacha, added an extra layer that we had yet to experience with a Tempranillo blend. Recently, we opened up the bottle we brought home with us when we visited the winery in Bend. Right away, I found myself seeing the wine.

From Alamosa Wine Cellars

The Image

A Texas Garden

It clings, humid air holds
the heat close to everything.
The over ripe blackberries,
maybe dark raspberries,
ooze on the bush. Their scent
fills the air. Everywhere

it smells of fermenting and aging
fruit, and the tang of the top soil
collected around a hole; mounds
of it, little grains sticking together,
sticking to everything, clumping
and collecting. Full and heavy,
with water or with vitamins,
with something that gives it weight;

it is rich, yet, soft, malleable
under the slightest touch; moving,
enfolding, falling away.  Every inch
a dark contrast to what rests just below it.
Strength: drier, grayish grains bound into clots,
larger than the rocks
found interspersed between them.
Fortified, resistant to pressure,
except for the flaking pieces
that take to the air as dust.

The clots can shatter, scatter
into raged pieces,
but they still remain as they come to rest
along the hole's mouth.
And at its bottom, still,
rests the caliche. A mineral barrier
but also a foundation. Everything
sets here, finds support here:
the earth, the soil, the fruit. It lingers here.
It collects here,
all finds its way here.

Here, the pieces come together
in the garden.

Alamosa Cellars' El Guapo

The Basics

Drinking Notes

We decided to let this sit awhile. After opening, we let it rest over an hour. This allowed the wine to really open up; both aroma and taste seemed heightened.

Tasting Notes & Interpretations

As the poem suggests, when I taste this wine, I think of a backyard garden, not so different from my own. It is pungent and seducing on a hot humid day. The berries are ripe and have broken under the sun. This is the wine's scent; it smells so thoroughly of dark fruit, fruit I imagine to be just shy of going bad. And the first taste, the first experience mirrors that, but it is more.

From the onset, this particularly wine is fruity, but it tends toward the dark side. For me it is reminiscent of dark berries -- blueberries, blackberries -- just before they are too ripe to eat. The darker flavors of chocolate, especially bitter, dark chocolate, slip in and make the wine seem heavy and rich. This reminded me of fresh top soil. It is also the part of the wine that is deceptive. It seems like the wine will overpower everything, like the dense and rich top soil. I first wondered if these fruit and chocolate flavors would control everything; however, like the top soil, they prove malleable. They shift and give way to the leather, the earthier flavors of the garden's natural dirt come into play.

Then the wine's strong, resilient flavors emerge: tones of leather and the earthy minerals that linger on afterwards and can stand on their own. They quickly become the focus of the wine, the other flavors slipping into memory. But they also balance with the richness, provide depth instead of overload. This is much like the garden. Top soil is often too weak to stand on its own, it falls apart with ease. When placed on a firm bed of natural dirt, it seems even and stable. But even this bed cannot stand alone.

These flavors transition quickly and naturally. They give way to the fuller picture of the wine that dominates every sip after the first few. After awhile, the full range of flavor seems to dominate from the very beginning of a sip. A structural element is needed to provide a founding and connective force between what seems two very different aspects. In a Texas garden, this is caliche -- calcium carbonate. The mineral represents the tannins and acid at the end of the wine. They hold the two seemingly divergent parts together, provide a greater structure. It helps make the wine complete.

A garden is easy to appreciate it. It, of course, can provide beauty and sustenance (or even the grapes for wine). But those who have found the joy of getting their hands dirty, there are other sensual pleasures: there is the smell, the feel. Alamosa's El Guapo wine brings all of this together to make for a wonderful experience.

33. Bending Branch Part 1: Visiting

33. Visiting
Up, the hill proceeds,
reaching for the sky and clouds
with each vine and root.

When I look out, my eyes see
the joys and dreams of heaven.

Looking out over the vineyards

A number of articles recently, even this past week, have been highlighting Comfort, TX area winery Bending Branch. It seems everyone is enamored with their Tannat wines. In June, they made quite a showing at the Lone Star International Wine Competition, fetching some key awards, particularly the Best in Show award for the International Red Wine Category with the 2009 Silver Tannat. This past Saturday (July 28) they decided to celebrate with a party -- live jazz from Phil Grota and friends, comfort food from San Antonio's Mars Mobile Kitchen, and special tastings of the two award winning Tannats -- the Silver Tannat and the now unavailable EM Tannat (brought out of the library for the event). Sean and I took this opportunity to pay a return visit. Founders Bob and Brenda Young invited us to learn about and experience their winery firsthand. The day ended up being an incredible one.

Up close and personal with the Lone Star awards

This visit was one of my all-time favorite wine experiences. It was so nice to be welcomed into the winery; even before we met with Jennifer Beckmann-- who set up the visit with the Young's and winemaker John Rivenburgh (Bob and Brenda's son-in-law) -- we enjoyed a tasting with the always pleasant and friendly stewardesses in the tasting room. Jennifer greeted us as soon as she had a chance, and before long, we were getting to know Bending Branch better thanks to Bob and Brenda. This delightful day turned into one of the most informative and eye-opening experiences I have yet had. I left with so much information -- about Bending Branch and wine making -- that I knew it would take awhile to sort it all out. And so, I have decided to breakdown what I learned and share it over multiple posts.

The Wines

This relatively new winery is on the verge of truly exciting things. For wine drinkers, the most important is the wine itself.

Bob Young informing me about Bending Branch's bottling

 In the tasting room

During our tasting, we learned that there will be an estate Picpoul Blanc soon (they harvested their first block last year, and it is currently in the barrels). This year's Picpoul harvest is already done, so we can expect more Texas Picpoul in the future. Next, this year's 2010 High Plains Rose' has been developing in the bottle. During the tasting, I noticed that it was growing smoother, and the reds that make it up are starting to show through nicely, creating a fuller wine. The other treat in the tasting room right now is the Chloe Cuvee (named for the Rivenburgh's daughter). We happily paid the $3 for a taste and the nearly $18 for a glass, but we stopped short of the $75 for a bottle of this limited edition wine (only 50 cases). This red blend brings together Petite Sirah, Tannat, and Souzao in a bright and bold wine. The dark flavors are subtle and captivating. I lingered over my glass, so I could appreciate the warmth and depth hidden within.

On the horizon

Bob took Sean and I back into the vineyard. As he drove us up the hill from the tasting room, we looked out into the rolling hills and were eager to find out about what was next for this winery. Bob had already told us that, before the year is out, they will have eighteen different wines. My appetite was whet. Of course the soon-to-be-harvested Tannat sample that Bob shared helped.

Tannat just about ready to harrvest

Upcoming releases at Bending Branch will include their first forays into Texas' current favorite, Tempranillo (and if the press is right, they are ahead of the next curve with their already established Tannat). This High Plains Tempranillo comes from great vineyards; I noticed some Tempranillo barrels labeled Newsom in the barrel room. They will also bring out a High Plains Cabernet Sauvignon; their last Cab has been sold out for awhile, and this will take its place. There is another vintage of the Texas Tannat, 2010, due out soon. And the Tannat will also see new life as a port-style wine (Sean is ready for that).

Tannat straight from the barrel

What is best about all the upcoming releases is that much more of this wine is Texas grown and Texas made. In the past, a large number of Bending Branch's wines came from California grapes, from vineyards Bob and Johnathan had relationships with (all California grown grapes are labeled with the vineyard name on the bottle). But now, the Texas grapes will be making more of a showing. The last few years have finally seen the estate grapes come into their own, as well as increase in number. And to increase the production, Bending Branch has formed partnerships with High Plains growers, working with growers like Vijay Reddy, who has been supplying them with some of their Tannat, as well as the Newsoms who are taking part in a cooperative planting of Petite Sirah and Tannat with Bending Branch. This was exciting news.

Souzao in the barrel

 Other wines and grapes are making their way into the Bending Branch menu. The sold out Souzao, primarily from California grower Silvaspoons Vineyard in Alta Mesa, will be back. For now, it is one of the few reds mainly from California, but in a few years, some of that Souzao will be Texas grown (they planted some onsite this year). For me, I am glad to see the return of this unique wine. When I first tasted it, I enjoyed its darkness, and I can't wait till the next vintage.

Getting to hand crush Malbec during one of its three daily crushes

The vineyard and production provided insight to other varietals and blend possibilities for the future, including Mourvedre, Malbec, and Anglianico. They are testing Bonarda (a grape originally found in Italy but is now a rising star, and mainly found, in Argentina). I can personally attest to the Malbec, as I had a chance to work with the fermentation of some, but I'll save that for another post. It is clear that a lot is in store at Bending Branch.

Things to come

Not only did we learn about the new wines about to make a showing at Bending Branch, but we were told about future plans for events and fundraisers. Brenda Young enlightened us to what the winery has planned.

September will see a new event that Brenda hopes will be among their annual events (joining the Derby Party in May). A tennis pro-am fundraiser will take place to help the local Boys and Girls Club. Five pros have been invited to compete, and a number of amateurs will get a chance to play. This multi-day event will also include more than just matches; a young, local tennis player will showcase her skills, and children from the Boys and Girls Club will get to participate in tennis clinics and act as ball girls and ball boys at the matches. Helping the kids is the top priority here, but Bob is excited to enjoy one of his favorite sports. Also, the much admired tennis court (which no one can miss as they park) will get some great use.

Dining space on the porch; overlooking the tasting room

In addition to the tournament, there will be a dinner at the Young's residence. Bob and Brenda gave us a tour of their beautiful home, and we saw where the dinner will likely take place. They have an outdoor kitchen and seating area that looks down on to the tasking room. There is also a large courtyard. These areas will be able to provide ample seating for this additional fundraiser, not to mention provide beautiful views of the nearby rolling hills.

Final Thoughts

Brenda Young sharing stories in her kitchen

I cannot say how appreciative I am to have had this wonderful experience. What I learned touring the vineyard, the crush pad, the lab, and the offices provided me a much greater understanding of wine making, making it very clear this is science and art at its best. I will forever be indebted to Bob for teaching me so much and providing this great experience.

The personal touch that Brenda brought to the visit added to the impact of this visit. She and Bob were kind enough to give us a tour of their home. The modern villa -- as I see it -- stretched out along a rise in the hill. Inside, the joys and loves of the Youngs' are enshrined. Bob pointed out their prized Italian oven painted at the Ferrari plant and the wood floor from Colorado; Brenda shared the history behind the checkered tiles in their hallway. Personal joys, such as the French Laundry (alluding to the restaurant) that is tucked behind the kitchen with everything a person needs to care for clothes and a beautiful screened in porch looking out into the yard where the Youngs can watch their grandchildren play, make up this wonderful home.

The Ferrari painted oven

Tile floor moved from the Youngs' last home in Atlanta, GA

We even enjoyed lunch down among the trees (provided by Mars Mobile Kitchen). Here we had the chance to really get to know the Bending Branch family, to visit as my grandmother likes to say. We even learned that not just Bending Branch is ready to expand, but so is Comfort. Brenda told us all about the new opportunities happening in Comfort. This growth is great for Comfort and its surrounding communities.


All of this is just the beginning. Bending Branch is poised for something big. The additional deck being built next to the tasting room is sign of great things to come. I am eager to see. I hope to see everyone there as this winery makes it mark in the history of Texas wine.

NOTE: I learned so much from this visit that this is only the beginning. In the VERY near future, I will write about what Bob taught me about Bending Branch's growing and wine making  processes, as well as the lessons learned on the organic approach used at Bending Branch (thanks to Jonathan).