Kuhlman Cellars (Hill Country)

[00:00:06] Howdy Vine Trippers. I wanted to take just a moment to talk to you about the Texas wine

[00:00:10] lover website and their phone app for both iPhone as well as Google devices. You can actually

[00:00:17] download this app, put it on your phone or just go to the website if you're not an app

[00:00:21] person. And if you ever want to go visit some of these great locations that we've been

[00:00:25] talking about in the podcast, this will give you a great information about the place

[00:00:29] before you go and you'll be able to find other wineries in the area. So if you

[00:00:34] want to make a day of it, go see several other places as well. You can search by

[00:00:38] region. You can sort the listings, find one that are kid friendly, family friendly,

[00:00:42] even ones that host RVs. All kinds of different sortable listings you can find

[00:00:47] there in that app and on the website. You can find other things as well in the

[00:00:51] area like restaurants, accommodations, maybe events that are going on at

[00:00:55] the different wineries. So it's your one stop resource that goes hand in hand

[00:00:59] with this podcast to be able to find those great places to go visit. So check

[00:01:04] out the Texas Wine Lover website. It's txwinelover.com or go to their app. You

[00:01:11] can find it on the Google Play Store or the Apple Store as well. Enjoy your trips

[00:01:15] among the vines and use that app. From the Texas Undervine, an exploratory

[00:01:43] podcast to scout out the best Texas wine country has to offer. I'm your

[00:01:48] wine guide Scott and I'm here to lead you on an auditory expedition to

[00:01:52] the vineyards and wineries across the great Lone Star State. Each episode will

[00:01:57] cover a different vineyard, winery or wine related business operating in Texas.

[00:02:01] You'll hear interviews, descriptions and details about each location that

[00:02:05] will excite you to visit and experience them for yourself. Ready to plan a

[00:02:09] wine tour? Use these episodes to choose the most interesting spots for

[00:02:13] you and your friends to check out. Most of all enjoy hearing about the

[00:02:17] rapidly growing wine industry in the state and what makes our wines and

[00:02:21] wineries the best.

[00:02:34] Howdy fellow Vine Tripper. Welcome to episode 32 for Texas Undervine. For

[00:02:40] this episode, I went out and about on the very famous area in Texas, the

[00:02:44] Wine Road 290 in Central Texas in the Hill Country in between Johnson City

[00:02:49] and Fredericksburg. I stopped out at a little winery just outside of high

[00:02:53] called Koolmunt Sellers. So let me tell you a little bit about it. This

[00:02:57] location was opened in 2014 and is owned by Christopher and Jennifer Cobb.

[00:03:03] They started with an experimental vineyard just north of where the

[00:03:07] current location is. And once the property there on 290 became available,

[00:03:12] they jumped on it and started what we know of as Koolmunt Sellers and

[00:03:16] their tasting room there. The name of the winery, Koolmunt Sellers,

[00:03:19] actually comes from a creek that runs on their property for the

[00:03:23] experimental vineyard is called Koolmunt Creek. And their current

[00:03:26] winemaker, Zach Reigns, actually comes to us from Paso Robles,

[00:03:31] California. He's only been there at Koolmunt now for a matter of

[00:03:34] months. But his rich background and experience there in Paso Robles

[00:03:39] is what he brings to Koolmunt Sellers here in the Texas Hill

[00:03:42] Country. And he's really excited to be here. So they're at

[00:03:44] Koolmunt. They are heavily focused on wine and food pairings.

[00:03:48] Their old wineries, actually a barrel room where they host these

[00:03:51] food and wine pairing experiences. And I've talked to many people over

[00:03:55] the years who just rave over the bistro that they have there at

[00:03:58] Koolmunt Sellers and their events that they put on just incredible

[00:04:01] food and great wine pairing experiences there. Now, over the

[00:04:05] 10 years that they've been open, they have expanded, they've

[00:04:09] opened up a new kind of winery production building just down

[00:04:12] the way with a barrel room there to be able to expand and

[00:04:15] grow over the years. The tasting of itself also has this

[00:04:18] really cool terrace over the top. So you can take a stairway back

[00:04:22] behind and go up and actually sit on a table or some chairs up

[00:04:26] above the tasting room on this beautiful view overlooking all

[00:04:30] the vines. You can actually see the wine road up there as you

[00:04:33] are looking out on a beautiful day makes a great place to

[00:04:36] enjoy a glass of wine and enjoy the view. And did I

[00:04:39] mention those vines? They actually have close to 10

[00:04:43] acres of vines, not just there on the property that you

[00:04:45] see, but also including that experimental vineyard that they

[00:04:48] first started with. But they also source some fruit and some

[00:04:52] of their grapes from the Texas High Plains as well. They do like

[00:04:54] to be 100% Texas in their wines. Now, although they don't have

[00:04:57] any sweet wines, they do have a great selection of reds,

[00:05:00] whites and rosé. And did someone say almonds? They make

[00:05:04] these incredible Marcona almonds. They're really famous

[00:05:08] for them in a Provence style. You'll hear more about it

[00:05:10] in the interview. But they're so tasty. They even have an

[00:05:14] almond club. So just like their wine club, you can

[00:05:17] actually do an almond club to get these almonds shipped

[00:05:20] directly to your door. That's how amazing they are. Now, when I

[00:05:24] went to visit, I got to sit down with that new winemaker,

[00:05:27] Zach Reigns, and he took me back into their production

[00:05:30] facility and shared with me a little bit about not only his

[00:05:33] background coming from Paso Robles, but a little bit of

[00:05:36] the history of Coulman and some of the great things

[00:05:39] they have planned and some of the wines that he's coming

[00:05:41] out with. So sit back and let's listen to the interview

[00:05:44] and see what he has to say about Coulman and I'll

[00:05:46] be right back with you. So I'm here with Zach Reigns, the

[00:05:55] winemaker here at Coulman Sellers. So tell me a little

[00:05:58] bit about yourself. How did you get into the wine industry?

[00:06:00] So I was born in the Central Coast of California, Paso

[00:06:03] Robles area. You know, grew up with a mother and father who

[00:06:07] actually planted a vineyard out there in the York Mountain

[00:06:10] region. You know, spend a lot of trips with my dad going

[00:06:13] to York Mountain Winery to deliver grapes, which was the

[00:06:16] oldest established winery on the Central Coast. I think

[00:06:19] it was 1882, I believe it was founded. So just those sites,

[00:06:24] those memories of taking grapes to the winery. Mom and dad

[00:06:27] never really made wine, but we know they grew it and we

[00:06:31] sold to them. And so they actually were caretakers

[00:06:34] for the property where they planted the vineyard. And so

[00:06:37] some years down the line, they split up and then my mom

[00:06:40] and my dad or my stepdad, they actually planted another

[00:06:44] vineyard out there on his property on west side of Paso.

[00:06:47] And so, you know, I really grew up around the wine industry

[00:06:51] since, you know, I was knee-high to a grasshopper. And so

[00:06:55] started working at Wildworth Winery back when I was about

[00:06:58] 17, first got my first chops in the industry. And it's been

[00:07:03] a long, windy wine road for sure, so to speak, and worked

[00:07:09] out there at about three different spots was the

[00:07:11] assistant winemaker of Adelaide Sellers back in

[00:07:14] about 2006 to about 2010 and then took over for a winemaker

[00:07:18] for my family's estate out in Adelaide, Paso-Rubble's

[00:07:21] area. And was there for about 13 years and the opportunity

[00:07:26] arose to come out here to Texas and try something new. And

[00:07:28] here I am. So yeah, it's first harvest out here in

[00:07:31] Texas this year.

[00:07:32] Nice into this burgeoning wine industry. Yeah, absolutely.

[00:07:35] Yeah, really reminds me of even Paso from back in the

[00:07:38] day. I mean, I was born and raised there. So I saw it

[00:07:40] from its early roots of being somewhat of a cow town and a

[00:07:44] lot of agriculture and then kind of budding and blossoming

[00:07:48] into these this really fantastic wine region that you see

[00:07:52] out there now, which has grown exponentially over the

[00:07:55] last 20-some odd years. And so yeah, it's really has a lot

[00:07:59] of similarities to that for me is that's kind of new and

[00:08:02] fresh. And you know, everyone's still kind of in this

[00:08:05] race to figure it out. And you know, and some have maybe

[00:08:08] figured out and so I think it's really a fantastic place to

[00:08:11] be. I love the people, you know, the weather can be

[00:08:13] challenging, a little bit different than California, but

[00:08:16] nevertheless, just really happy to be here and, you know, for

[00:08:19] a little slightly different challenge because you know,

[00:08:21] there's there's not just good or bad is just different,

[00:08:24] right? So, you know, that's the way I look at it.

[00:08:27] As a lover of puns, I like the idea of the windy road.

[00:08:30] Yeah, I have E-D-Y, the word.

[00:08:33] Yeah, that you know, that just came to me on the

[00:08:35] line. I'll be here all week.

[00:08:36] Yeah, I just had to.

[00:08:39] All right, so let's talk a little bit about this location

[00:08:42] since three for a second. So how did the Coleman Sellers

[00:08:45] get started? I know you necessarily weren't here

[00:08:47] during that start, but you probably know a little bit

[00:08:48] about its history and how you got involved with it.

[00:08:51] Yeah, absolutely. I've been packing in the last four

[00:08:53] months I've been here. So the history is basically

[00:08:57] the Coleman Sellers were started in 2014 by Chris

[00:08:59] and Jennifer Cobb. They had a love for wine dating

[00:09:03] back to college and I think when they were

[00:09:08] getting together in the early days. And so it really

[00:09:11] blossomed, I think with some of this burgeoning wine

[00:09:16] scene happening. And I think they had a small

[00:09:20] experimental vineyard that they had just north of here

[00:09:23] just north of Fredericksburg.

[00:09:26] That was an experimental block that they planted

[00:09:29] a little over an acre of about 14 different varieties.

[00:09:34] And so that's kind of how it started.

[00:09:36] And then this property came available and

[00:09:40] they started breaking ground. The original winery

[00:09:43] is what we call the barrel room today.

[00:09:44] That's where we do our food and wine pairing over there

[00:09:46] in our special events. And so that was

[00:09:50] 10 years ago almost now.

[00:09:52] And so it's really grown in the last 10 years.

[00:09:54] It's expanded. They were some of the first to do

[00:09:57] food and wine pairing out here on the 290, if not

[00:10:00] the first. And really honing in on that education

[00:10:05] with wine and with food and that philosophy

[00:10:08] that both things go better together are better

[00:10:12] together. And so that really was the start of it.

[00:10:15] And it's really just expanded. Now there's a

[00:10:18] separate production building where we're having this

[00:10:19] interview in. It grew. It was just the west

[00:10:22] side building. And now we have a barrel room

[00:10:24] that's separate from our tank farm. And it's just

[00:10:27] really grown. We have a wine garden that was built

[00:10:30] some years later. And now we have a terrace on the

[00:10:33] top. So it's really great views up there.

[00:10:36] Just a really lovely place to come out and have

[00:10:38] a glass and buy a bottle and just enjoy, you know,

[00:10:42] the wonderful Texas weather and just relax a

[00:10:45] little bit. And we also have a great food and

[00:10:47] wine pairing that we serve in the tasting room

[00:10:49] because we have a bistro here on site. So we're

[00:10:51] always serving food. And then so, you know,

[00:10:54] every couple of months, three months or so, we'll

[00:10:56] go there and change out the food and wine

[00:10:58] pairing. It's a cool little bite that you can get,

[00:11:01] just a little bite that pairs with a certain

[00:11:03] wine that we've selected for that period of time.

[00:11:06] And it's just a great way to taste the cuisine

[00:11:09] out here. And then also pair it with a lovely

[00:11:12] Coleman wine. And I've heard from so many

[00:11:14] people, friends and stuff that their journey

[00:11:18] into the into wine was through wine and

[00:11:22] food pairings. So they, I've had a lot of

[00:11:25] friends who say, well, I've tried wine and really

[00:11:26] care for it. But then all of a sudden, they try

[00:11:28] it with a food pairing. And like this is a

[00:11:30] completely different thing. This is something

[00:11:31] that I can really get into. Absolutely.

[00:11:33] And it starts that journey for a lot of people.

[00:11:34] So it really does. And I think that's part

[00:11:37] of the beauty of wine too is like, I always

[00:11:39] like to say that it is kind of a, it's a

[00:11:42] way to keep those that we love at table

[00:11:43] for a little bit longer and to experience

[00:11:46] the wonderful benefits of sitting at a table

[00:11:50] with family or friends and sharing a meal

[00:11:52] and then bringing out a great wine that pairs

[00:11:54] with that food. Maybe it's locally sourced.

[00:11:56] Maybe it's a regional cuisine that goes

[00:11:59] fantastic with that wine. And then just

[00:12:01] having that whole experience, you know,

[00:12:03] it's often hard to have a really great

[00:12:07] experience with wine if you're not in a

[00:12:09] great mood. So it's like, it's a great

[00:12:11] accompaniment to those experiences.

[00:12:14] So is there a story behind the name of the

[00:12:15] location? Coleman Cellars. Where did

[00:12:17] that come from? So Coleman Cellars

[00:12:19] originates from the Coleman Creek, which

[00:12:20] ran behind the property on that

[00:12:23] experimental vineyard. That's essentially

[00:12:26] where it came from. I think they listened

[00:12:31] wisely to the the inclination that may

[00:12:36] have been to call it Coleman Creek and

[00:12:38] been another one of the Creek out here.

[00:12:41] You know, we know we've got quite a bit

[00:12:42] of them. And so, so yeah, Coleman

[00:12:44] Cellars was what it was shortened down

[00:12:46] to. I think it's a brilliant, brilliant

[00:12:48] name. So yeah, nice little nod kind of

[00:12:50] tribute to where they started with the

[00:12:52] criminal vineyard. Absolutely. Yeah,

[00:12:54] absolutely. Well, let's talk a little bit

[00:12:56] about the fruit and the wine and things

[00:12:58] like that. So where do you source your

[00:12:59] fruit? I did see a lot of wines out

[00:13:01] there. Are you all estate based or do

[00:13:02] you source fruit in other places? So we

[00:13:04] have, of course, the estate seven,

[00:13:07] almost eight acres with the

[00:13:09] experimental vineyard that's almost,

[00:13:11] we're pushing almost 10. And it was

[00:13:14] originally planted right around 15.

[00:13:18] And it's planted to five different

[00:13:20] varieties. We've got so on the white side,

[00:13:22] Ruson and Marson. And then on the red side,

[00:13:25] we got some Oved, Alianico and Carignon,

[00:13:27] a little two point three acre block of

[00:13:30] Carignon. So we do source a lot of grapes

[00:13:33] from the high plains as well. That's

[00:13:36] predominantly the most of our

[00:13:38] production comes from up there. But

[00:13:40] in certain years, we will source more

[00:13:41] from the Hill Country as well from other

[00:13:43] vineyards. This year, we didn't, we just

[00:13:46] did our own estate from the Hill Country

[00:13:48] and then everything else came from the

[00:13:49] high plains. We're hearing great things

[00:13:51] about this year's vintage so far. That

[00:13:53] looks like a really good crop. Yeah, it

[00:13:55] was yeah, good crop, fair amount of

[00:13:57] crop out there for some vineyards.

[00:14:00] There were some vineyards that really

[00:14:01] got decimated by hail earlier in the

[00:14:03] season. But for what was left out

[00:14:06] there, there was a good quantity out

[00:14:07] there. Quality looks pretty good. The

[00:14:10] heat dome that kind of affected us

[00:14:12] for 40 some odd days was tough

[00:14:15] getting through that. I really found

[00:14:17] that the whites that we picked a little

[00:14:19] earlier in the year and some of the

[00:14:20] stuff we picked for Rosé turned out to

[00:14:22] be really well because it just didn't

[00:14:24] really have to deal with the stresses

[00:14:25] of 100 plus degrees for 40 plus some odd

[00:14:29] days. It was pretty brutal.

[00:14:31] It felt like 40 some odd years.

[00:14:33] Yeah, I remember this was like the

[00:14:35] never-ending heat. I'm looking from

[00:14:36] California. I'm from Texas but it

[00:14:38] still felt like 40 years. Because

[00:14:41] yeah, I mean Paso gets hot so I'm

[00:14:43] no stranger to growing grapes and

[00:14:45] making wine in high heat

[00:14:46] situations. But dang Texas, that was

[00:14:49] hot. That was hot for an extended

[00:14:52] period of time. So the vine is just

[00:14:53] kind of shut down a little bit when you

[00:14:55] get these extended heat

[00:14:57] spells. It just kind of draws out

[00:15:00] the harvest a little bit even the

[00:15:01] high plain stuff. I mean we just

[00:15:02] pulled in our last fruit

[00:15:05] two and a half some odd weeks ago

[00:15:07] and even for Rosé. We finished with

[00:15:09] Rosé. That stuff came in about

[00:15:12] eight days ago. So it's been a

[00:15:14] kind of a long drawn out harvest. We

[00:15:16] started in roughly July into July and

[00:15:20] here we are. You're still in the midst of

[00:15:22] fermentation. Yeah, we got our last

[00:15:25] load to press off next week so

[00:15:27] that'll be exciting. And then do you

[00:15:28] process all of that here at this

[00:15:30] location? Yeah, everything's processed

[00:15:32] here with the exception of a little

[00:15:34] bit of whites that get pressed up in

[00:15:35] the high plains that come down as

[00:15:37] juice and then we ferment it all

[00:15:39] here. But that's the only thing that

[00:15:41] gets processed off off-site. All the

[00:15:44] reds this year we processed in-house

[00:15:46] so with our own de-stemmer

[00:15:49] not machine picked. And so everything

[00:15:51] was hand harvested off the estate this

[00:15:53] year which is quite a feat to

[00:15:55] gather up all these pickers and make

[00:15:57] sure you get it down in the timely

[00:15:59] manner to where the fruit's still

[00:16:01] cool and get into the cellar and

[00:16:03] all that stuff. So that's

[00:16:05] definitely a plus and that's why I

[00:16:07] like the estate fruit really

[00:16:09] drew me to Coleman cellars is that

[00:16:11] you have a lot of places that

[00:16:13] have tasty room and that's great

[00:16:15] and you have some that have

[00:16:16] facilities and that's great but this

[00:16:18] is a really fantastic exceptional

[00:16:20] facility where you have wine making,

[00:16:23] tasting room and an 8-year vineyard

[00:16:26] right here all within walking

[00:16:28] distance of each other. True grape to

[00:16:30] glass as they say. Yeah,

[00:16:31] absolutely. Yeah, I got to help out

[00:16:33] with a few harvests this year and

[00:16:34] it was a lot of fun to get out there

[00:16:36] and actually cut the grapes put

[00:16:38] together. I know that helps the

[00:16:39] wineries as well but it's just as

[00:16:42] consumer it's a lot of fun and now I

[00:16:44] can't wait for those

[00:16:45] vintages that come out so I can taste

[00:16:46] the grapes. I had a little hand in

[00:16:48] that. Exactly. That's my wine.

[00:16:50] Yeah, those are the

[00:16:52] clusters I harvested right there.

[00:16:53] Drink this, I made this.

[00:16:57] All right as a winemaker what are

[00:16:59] your favorite wines to make?

[00:17:00] What do you like to make?

[00:17:08] Howdy vine trippers, did you know

[00:17:10] that I now have a merchandise store

[00:17:12] for Texas Undervine? I only have a

[00:17:13] handful of limited items but you can

[00:17:15] go check those out and wear your

[00:17:16] Texas Undervine swag if you'd like to

[00:17:18] tell all your friends about the great

[00:17:20] wine locations we have here in Texas

[00:17:22] and maybe get them interested in the

[00:17:24] podcast as well. So there are things

[00:17:25] like t-shirts, there's a hoodie,

[00:17:28] there's a beady, a ball cap, things

[00:17:30] like that but one of the most exciting

[00:17:32] things I have right now is my limited

[00:17:34] time offer t-shirt that's my season

[00:17:36] one t-shirt. So this is your tasting

[00:17:38] through Texas, Texas Undervine

[00:17:40] season one t-shirt. It's only going

[00:17:41] to be available for a little

[00:17:43] short amount of time. On the back

[00:17:44] it has all the different locations

[00:17:46] like a band tour t-shirt. So this is a

[00:17:48] limited time item and you can go out

[00:17:50] and get it now and one of the great

[00:17:52] things about that t-shirt is a portion

[00:17:54] of every sale goes to support the

[00:17:56] Texas Hill Country Winery Scholarship

[00:17:59] Fund. So you know that by buying

[00:18:01] that t-shirt you're also investing in

[00:18:03] the growing and flourishing of an

[00:18:05] amazing wine industry here in Texas

[00:18:07] and all of those people that are

[00:18:08] going to come and make it even

[00:18:09] better. Check out that merchandise

[00:18:11] store it's on my website at Texas

[00:18:13] Undervine.com just go up to the

[00:18:14] top you'll see the link for the

[00:18:16] merchandise store. I like wines that show

[00:18:23] distinction of variety that show

[00:18:27] balance that can get ripe and have a

[00:18:31] tendency to show that really good juicy

[00:18:35] fruit red and dark fruit flavors but

[00:18:37] still maintain some acidity

[00:18:39] maybe a little savoriness as well.

[00:18:42] And so I'm looking for for wines that

[00:18:44] can speak for not only a

[00:18:47] tipicity of the varietal but also of

[00:18:50] place and time you know I think that is

[00:18:53] the beauty with wine is that there's so

[00:18:55] few products that are our time and

[00:18:57] place. You know if I asked you hey

[00:18:59] meet me here at noon you know it's like

[00:19:01] well where are we going you know or if

[00:19:03] I say hey meet me at the seller

[00:19:05] well what time you know and I think

[00:19:07] wine is a really unique fascinating

[00:19:10] beverage in that we actually get to

[00:19:13] harvest something that has a vintage

[00:19:15] quality which is time

[00:19:17] and then bring it into the seller and

[00:19:18] create it into this changing elixir that

[00:19:21] then becomes something that is unique

[00:19:24] and there's somewhat like children too

[00:19:27] it's like you know all these ferments

[00:19:28] around here is like raising children and

[00:19:30] so you know I want my children to be

[00:19:31] unique but I want them to be tame

[00:19:33] you know a little bit I don't want

[00:19:34] them to be wild and feral in a way

[00:19:36] you know maybe a little bit of that

[00:19:38] maybe a little bit of that wildness

[00:19:40] you know but you know I like

[00:19:42] Bret and wine but maybe not always

[00:19:43] in mind you know so

[00:19:45] you know I think that that's what I'm

[00:19:48] looking for is you know

[00:19:52] specificity in that it shows something

[00:19:55] that's special you know and also that

[00:19:58] it's you know you can say if it's a

[00:20:00] blend let's say oh I can I can I get a

[00:20:02] little bit of that Cabernet but it's

[00:20:03] it's different because it's got some

[00:20:04] reload in here but you can kind of

[00:20:06] pick up on that and it's distinct

[00:20:08] enough to show time and place that's

[00:20:10] that's what I'm do you have any

[00:20:11] favorite varietals you like to work

[00:20:13] with you know what are you most proud

[00:20:15] of of some of the wines that you made

[00:20:17] you know I haven't found a variety I

[00:20:20] didn't like to make you know I think

[00:20:22] that they all just you uniquely

[00:20:25] showed themselves I mean when I was

[00:20:27] in Paso I made a lot of wines and even

[00:20:29] you know your typical Cabernet and

[00:20:31] Chardonnay and you know Paso was

[00:20:34] predominantly known for two things

[00:20:37] you know the rhone varieties that

[00:20:38] really became popular out there

[00:20:40] Vignet and Sera and Grenache but

[00:20:42] then also Cabernet you know you know

[00:20:45] Gary I've really out there you know

[00:20:47] started some of the early plantings of

[00:20:50] propagating Sera and the Australia clone

[00:20:52] and so those are some of the wines that

[00:20:54] I tasted in my early days that I

[00:20:56] really love and so those are some of

[00:20:59] my favorite to make but you know I

[00:21:01] love making Cab Franc I love making

[00:21:04] wines that people have never heard of

[00:21:06] like Cab Pfeffer and Negret and

[00:21:08] Carmenier you know and

[00:21:11] you know it's just you know it's hard

[00:21:14] to put a finger on them because as a

[00:21:15] wine maker it's like whoa I want to see

[00:21:17] what this side is and it's a new toy

[00:21:19] it's a new toy you know and so I think

[00:21:22] it's really special then because you

[00:21:25] learn a little bit you know about

[00:21:27] each varietal and where it's grown

[00:21:29] as it's made and maybe oh well maybe

[00:21:31] I do this a little bit next time

[00:21:33] different and maybe I'd put it a

[00:21:34] little bit in some oak and you know

[00:21:36] each each site shows something

[00:21:38] different but I think you know

[00:21:40] having those ones that also can be a

[00:21:45] range of wines you know you pick them

[00:21:47] here at 22 23 bricks are going to be

[00:21:49] you know this kind of style and then if

[00:21:51] you pick him a little riper and so I

[00:21:53] just like I like wines that have a

[00:21:55] range to them because it gives you

[00:21:56] this ability to create multiple styles

[00:21:59] out of out of single you know

[00:22:02] varieties and I think that's really

[00:22:03] special. So let's turn our attention

[00:22:05] a little bit to the customer coming

[00:22:06] to visit what type of wines do you

[00:22:09] typically provide here at Kohlund do you

[00:22:10] have any specifics and are there ones

[00:22:12] that are like really always hot

[00:22:13] sellers like these are always flying off

[00:22:15] the shelves if you don't get to them

[00:22:16] quick and for sure we've really been

[00:22:18] known for a couple of things so I

[00:22:20] think this is an area where Texas

[00:22:21] does really well is

[00:22:23] an addition to that is that

[00:22:27] rosé and white wines do really well

[00:22:29] we make some fantastic red wines

[00:22:31] here as well. Hensel Rosé is our

[00:22:34] rosé that's it's always a dry style

[00:22:37] provost style style rosé

[00:22:40] and you know dry red wines and white

[00:22:44] wines so we don't make any sweet wines

[00:22:45] here so everything everything is dry

[00:22:48] but it definitely you know off the

[00:22:50] estate we do a russon that's fantastic

[00:22:52] we do a mixture of our mar son and

[00:22:54] russon that's our that's our estate

[00:22:56] white blend and then from the high

[00:22:59] planes and on the reds we do a

[00:23:01] really fun nod to Bordeaux we do

[00:23:04] our asterie which is usually

[00:23:06] Cabernet based or with Merlot

[00:23:08] some years there's a little bit of

[00:23:09] petit-vir-doux in there and Malbec

[00:23:11] and so you know those are the ones that

[00:23:13] I think for me I really enjoy but

[00:23:16] but our biggest sellers definitely is

[00:23:18] a Louvet that's kind of a your

[00:23:20] your everyday drinking red wine it's

[00:23:22] it's bold got good spice but still

[00:23:24] has enough light tanning on there

[00:23:27] that it could drink in the summer

[00:23:29] as well as the winter. Is that a

[00:23:31] blend? It's a blend and that

[00:23:32] varies from year to year

[00:23:34] some years it can be Sangeo Vacey

[00:23:36] based some years it can be Petit-sur-Rah

[00:23:38] you know in there as well

[00:23:39] Tempore Nio it just kind of varies from

[00:23:42] year to year and that's kind of the

[00:23:43] fun thing about that blend and a lot of

[00:23:45] these blends is that depending on how

[00:23:48] the winemaker's feeling or how the

[00:23:49] vintage qualities are it's going to

[00:23:51] change a little bit every year

[00:23:53] so. And is your rosé what's the

[00:23:54] varietal to the use for the rosé?

[00:23:56] So generally it's uh it's got

[00:23:58] Sangeo Vacey but there's also

[00:24:00] we've done Senso in the past

[00:24:01] we've done Grenache in the past

[00:24:03] so that's another one that just kind of

[00:24:05] varies usually it's always whole

[00:24:06] cluster pressed fermented and

[00:24:08] stainless steel and then this year

[00:24:10] I'm doing a little something

[00:24:11] different than I made in a little bit

[00:24:12] an oak as well neutral oak

[00:24:14] and so we might throw an occasional

[00:24:17] Acacia barrel in there new Acacia wood

[00:24:19] just to kind of give it some more

[00:24:20] complexities but generally they're

[00:24:23] they're stainless steel driven

[00:24:26] alcohol is generally moderate to

[00:24:28] lower but we do have like our

[00:24:30] vignet which has a little bit of

[00:24:31] a cult following that's from the

[00:24:33] Bingham vineyards up in the high

[00:24:34] plains big ripe huge nose on it in

[00:24:38] your face um dare I say a little

[00:24:40] oily you know and so it is that a

[00:24:43] kind of more extreme side of vignet

[00:24:45] and so I think it's it's important

[00:24:47] to have a wine for everybody if

[00:24:50] possible you know and so I think we

[00:24:52] we have a really good portfolio of

[00:24:54] wines that will suit your your

[00:24:55] palate coming out to the estate

[00:24:57] for sure. What types of amenities or

[00:24:59] vets or things like that do y'all

[00:25:01] do here at the at the location so we'll

[00:25:03] do a quite a few events a year here we

[00:25:07] have our our typical wine club events

[00:25:09] which are great we've got a fantastic

[00:25:11] wine club people come out we'll serve

[00:25:13] them food we'll showcase the new wines

[00:25:16] sometimes we'll do some barrel tasting

[00:25:18] but then we also do great events like

[00:25:20] dog days of summer which celebrates

[00:25:23] our four-legged friends and and you

[00:25:26] know it's a little bit for the

[00:25:27] benefit it's the Humane Society of

[00:25:29] New Bromphol so the portion of the

[00:25:31] proceeds go to that we'll do like a

[00:25:33] blessing of the vines when when the

[00:25:36] vines start to come out of hibernation

[00:25:38] and and bless them for the year that

[00:25:39] they give us bountiful fruit and they

[00:25:41] make it through another year of of this

[00:25:43] climate and that they can continue

[00:25:45] to live long lives in the future

[00:25:47] which is part of our jobs here to

[00:25:49] make sure that these vines can can

[00:25:51] go into their 20s and 30s you know

[00:25:53] I mean typical expectancy of a

[00:25:55] vine can be 20 25 years and so

[00:25:58] you know obviously they can go a lot

[00:26:00] longer than that so trying to to make

[00:26:01] sure that that that process is elongated

[00:26:06] there a little bit so they continues

[00:26:07] to give us great fruit and so you

[00:26:09] know we bless them and in hopes that

[00:26:11] they you know give us wine karma in

[00:26:14] return so yeah so we do some fun

[00:26:16] events like that we always have the

[00:26:18] the the bistro open we you know

[00:26:20] we're we're always open on the

[00:26:22] weekends and typically you know

[00:26:26] serving food and and always doing our

[00:26:29] food and wine parents we have a small

[00:26:30] bites menu that you can actually order

[00:26:33] in the wine garden and eat it right

[00:26:36] there with your glass of wine and enjoy

[00:26:38] the views of the vineyard and and hang out

[00:26:40] so yeah all right so we've got

[00:26:42] listeners now we're saying oh okay this

[00:26:44] is really interesting I might want to

[00:26:45] come check it out so let's talk about

[00:26:47] what a tasting might look like if

[00:26:48] somebody came in to check out Coleman

[00:26:50] Sellers and do a tasting there

[00:26:51] so what are the details if you know

[00:26:53] this on the tastings like uh but is

[00:26:56] it do the does the customer pick their

[00:26:57] own wines do do you pick the wines for

[00:27:00] the customer what are the fees involved

[00:27:03] do they need reservations some of that

[00:27:05] kind of stuff you know I'd have to

[00:27:07] defer a little bit on that just because

[00:27:09] you know I'm the I'm the chef in the

[00:27:12] back of the house a little bit so I

[00:27:13] don't deal with the reservations as much

[00:27:15] but I do know that we're open

[00:27:18] Thursday through Monday

[00:27:20] um the hours vary a little bit whether

[00:27:22] it's on the the weekends or the

[00:27:24] weekdays um reservations are always

[00:27:27] recommended if you can call ahead just

[00:27:29] to give us a heads up and that way we

[00:27:31] can make sure we're giving you the best

[00:27:33] experience possible but we will never

[00:27:35] generally turn away a walk in especially

[00:27:37] if we've got time and and uh you know

[00:27:40] we'd love to to serve you some wine

[00:27:43] um tasting see I believe I have to

[00:27:46] say somewhere in the $25 rain don't

[00:27:48] quote me on that but um it's uh it's

[00:27:53] definitely goes to I believe it's four

[00:27:55] or five wines you get the taste and

[00:27:57] whether it's a selection or not I'm not

[00:27:59] really sure so I gotta go spend some

[00:28:01] more time in the tasting room we're gonna

[00:28:03] give you a little grace because you do

[00:28:04] have your head in some barrels here

[00:28:05] yeah exactly yeah I hit the ground

[00:28:07] running when I came here in July it was

[00:28:09] like all right get ready for harvest

[00:28:11] and then harvest yeah it's really like

[00:28:13] yeah we moved out from California we've

[00:28:14] got three kids and so we just been

[00:28:16] going going going with the harvest

[00:28:18] and I'm like man I need to spend

[00:28:19] some more time in the tasting room

[00:28:21] now so you need to go sit down at a

[00:28:22] table and get a glass and rest absolutely

[00:28:25] absolutely you mentioned the hours were

[00:28:27] Thursdays to Sundays or your operative

[00:28:29] Monday Thursday through Monday yeah

[00:28:31] family friendly under 21 allowed no we're

[00:28:34] totally family friendly we were out

[00:28:36] there doing a little photo shoot for

[00:28:39] marketing on uh Thursday that was and

[00:28:42] little little boy running around

[00:28:44] jumping in the mud his nice brand new

[00:28:46] white shoes dads are around with a

[00:28:48] glass of wine in his hand trying to

[00:28:51] wrangle his kid in a little bit but

[00:28:52] yeah we're definitely and pet friendly as

[00:28:54] well you know good good pets on leash

[00:28:57] you know are always welcome at the

[00:28:58] estate and um yeah well-behaved kids as

[00:29:01] well so and you've got the food options

[00:29:04] with the bistro and all that there I

[00:29:05] presume there's going to be like some

[00:29:07] things for the kids to be able to

[00:29:09] drink and things besides wine yeah

[00:29:11] absolutely yeah we've got a cooler

[00:29:12] full of miscellaneous drinks

[00:29:14] your topochico up there and and

[00:29:16] some some drinks for the kiddos for

[00:29:18] sure they can have their own sparkly

[00:29:19] yeah exactly exactly start them

[00:29:21] so as we talk about food options uh

[00:29:25] the bistro of thing one of the things

[00:29:26] that i've heard about Coleman before I

[00:29:28] even came to visit here was you have to

[00:29:30] try the almonds at Coleman teller

[00:29:31] it's like almonds like they make the

[00:29:33] best almonds ever at Coleman sellers

[00:29:36] I've had people who when they're

[00:29:37] driving down the road here stop in

[00:29:39] just to get the almonds so tell me

[00:29:41] what's the story with these these

[00:29:42] nuts yeah yeah i'd be remiss if i

[00:29:45] didn't mention the almonds we have a

[00:29:47] an almond club their marcona almonds

[00:29:49] they have a really light but delicious

[00:29:52] savory blend of provost style style herbs

[00:29:55] and uh i think originally the herbs

[00:29:57] were actually coming from France and

[00:29:59] they were you know proprietary sourced

[00:30:02] and whatnot and that was a long time

[00:30:04] ago and I think that's you know I

[00:30:07] think next to the wine I mean Coleman

[00:30:08] might be known more for its almonds

[00:30:10] so like I mentioned we have an almond

[00:30:13] club and so those go out I believe

[00:30:15] it's like every couple of months and so

[00:30:17] you know people just absolutely love

[00:30:18] them and they pair great with the wine I

[00:30:20] mean every time they do a food and

[00:30:22] wine pairing with the almonds I mean it's

[00:30:24] just like oh this is this is fantastic

[00:30:26] so I mean I would say come buy for the

[00:30:28] wine but you know come by for the

[00:30:30] almonds too you know you're gonna

[00:30:32] walk out with a bag yeah absolutely I

[00:30:34] love that that you have an actual

[00:30:35] club but you have a wine club and the

[00:30:37] almond club to go together yeah and

[00:30:40] that's that's just really cool most a

[00:30:41] lot of charcuterie boards that you'll

[00:30:42] have will have marcona almonds on

[00:30:44] they do go so well they're fabulous and

[00:30:46] they're roasted in house by by chef

[00:30:48] Gill and the team and so it's really

[00:30:51] cool that it's all kind of produced here

[00:30:53] on site we get the raw ingredients

[00:30:55] mix them up we have this big roaster

[00:30:58] that Gill calls Elvis because it

[00:31:01] shakes rattles and rolls and so

[00:31:03] it's just it's a great cool little

[00:31:06] package and and a delicious product and

[00:31:08] it's really a fun part of what we do

[00:31:09] here that's quite nutty yeah fun

[00:31:13] do you have any maximum group sizes for

[00:31:15] people rolling in like a tour bus coming

[00:31:17] in or things like that yeah that you

[00:31:20] know I would say it's probably somewhere

[00:31:22] around 12 I would think would be the

[00:31:24] maximum we have that nice outdoor

[00:31:26] patio and then we also have the

[00:31:28] terrace up there which can fit quite a

[00:31:31] bit of people so I would say just

[00:31:32] check with Molly check with the

[00:31:33] front of the house and Malachi and

[00:31:35] those guys will make sure they get

[00:31:36] you taken care of awesome

[00:31:38] uh so what are the busy and kind of

[00:31:40] slow season what's the best time

[00:31:41] for somebody to come out and visit

[00:31:43] you know I really love the spring out

[00:31:45] here the wildflowers just are

[00:31:48] absolutely stunning um you know

[00:31:50] the Johnson National Park is right

[00:31:54] down the road from us just a beautiful

[00:31:57] boutique and array of wildflowers

[00:31:59] out here they're sprouting up in the

[00:32:01] vineyard everything's coming alive

[00:32:02] out of hibernation that's personally

[00:32:05] my favorite time of year but

[00:32:07] you know I also like it when it's

[00:32:08] a you know a little little hot a

[00:32:10] little humid you know it's it's a

[00:32:12] beautiful day to taste wine you know

[00:32:14] so always a good time to taste wine at

[00:32:17] the estate no matter what the weather

[00:32:18] is tell me a little bit about the wine

[00:32:20] club you mentioned it earlier

[00:32:21] mm-hmm what are the details on

[00:32:23] becoming a member and some of the

[00:32:24] benefits of that so I think one of

[00:32:26] the the main benefits of our wine

[00:32:28] club is that we will do a selection

[00:32:30] but you also are able to make it

[00:32:32] fully customizable so I think that's

[00:32:34] really a bit of it some clubs it's

[00:32:37] you know this is the wine that's

[00:32:39] it and that's that's fine that works too

[00:32:41] but you know and maybe I don't like

[00:32:43] that one maybe I want to tweak it with

[00:32:45] this and so I think it really gives

[00:32:46] you that that option I think that's a

[00:32:48] great thing about our wine club

[00:32:50] generally there's four releases in a

[00:32:52] year

[00:32:52] um we do two in the in the spring and

[00:32:56] I believe two in the fall just to

[00:32:57] take advantage of those cooler

[00:32:58] shipping temperatures

[00:33:00] um but yeah that's about that's about

[00:33:02] what I know I'm still I'm still

[00:33:04] learning so yeah that's great that

[00:33:05] sounds good that sounds good

[00:33:07] so do you do any kind of distribution of

[00:33:09] your wines in other words

[00:33:11] how could people taste your wines if

[00:33:12] for whatever reason they couldn't get

[00:33:13] here to the estate

[00:33:14] you know sell online do you have the

[00:33:17] options like that a lot of a lot of

[00:33:18] online sales so we have a great website

[00:33:20] you can order we ship to you we ship

[00:33:23] to um quite a few states and so that's

[00:33:26] definitely I would say number one is

[00:33:28] as go to the go to the website make

[00:33:29] sure we can ship to your state

[00:33:31] and find some wines that maybe to

[00:33:33] your liking and and we'll definitely

[00:33:35] can gain them out to you and as far as

[00:33:37] like major distribution we don't do a

[00:33:40] lot most of our our business is DTC and

[00:33:42] and we we are in some local restaurants

[00:33:45] out here but kind of self distributed

[00:33:47] in that way and um some some beers uh

[00:33:51] places you know beer gardens and and

[00:33:53] breweries also have some of our wine

[00:33:55] by the K I know because I'm I'm

[00:33:57] filling them out here in the cellar

[00:33:59] and so uh that's definitely yeah keep

[00:34:01] keeping an eye on out on the lookout

[00:34:03] for Coleman at your local restaurants

[00:34:05] on the wine list but not a big Q you

[00:34:08] know you're not going to find these

[00:34:09] wines early in in H.U.B. or anywhere

[00:34:11] else like that so as a DTC or direct to

[00:34:13] consumer winery that's just further

[00:34:15] encouragement for people to come out

[00:34:17] and and visit the estate and actually

[00:34:19] be able to try things or if system I

[00:34:21] podcast does go throughout Texas if

[00:34:23] you were in an area where it's hard

[00:34:24] to get here go to that website you

[00:34:26] can order things and and try

[00:34:28] different things might might lead you

[00:34:29] into joining the wine club absolutely

[00:34:31] you're nothing nothing's better than

[00:34:32] the magic of the estate but I think

[00:34:34] it's a great opportunity you come out

[00:34:36] you taste some wines you know what you

[00:34:37] like maybe you're maybe you're an hour

[00:34:39] and a half two hours away you know

[00:34:41] maybe even you're in San Antonio and

[00:34:42] you don't want to drive all the way

[00:34:44] out here yeah just you know we'll send

[00:34:46] you some bottles you get in a day or

[00:34:47] two and you know wine wine

[00:34:49] delivered to your door you know when

[00:34:51] an age we live in yeah I love going

[00:34:52] open to my door and there's wine

[00:34:53] right on the front porch yeah

[00:34:55] exactly it's Christmas day do you have

[00:34:58] any plans for future growth out here

[00:35:00] I know you've talked a little bit

[00:35:01] about some of the growth you've

[00:35:01] already had over just the last

[00:35:03] 10 years but do you have plans to grow

[00:35:05] more or what are your future ideas

[00:35:07] you know that I don't really know I mean

[00:35:09] I think we'd love to grow we'd love

[00:35:11] to continue to sell more wine

[00:35:14] we'd love to get case production up

[00:35:16] I'm sure to above 10,000 cases and

[00:35:19] keep growing I think you know we're

[00:35:21] at that 10-year mark where we need

[00:35:24] to figure out exactly where the North

[00:35:26] Star is I think and I think we know

[00:35:27] where that is is that we want to

[00:35:29] continue to grow and create

[00:35:30] exceptional wine and be part of that

[00:35:33] first growth of Texas winery so to

[00:35:35] speak if you want to use that

[00:35:37] analogy and so I think that's really

[00:35:38] where we're set is just producing

[00:35:41] great grapes off our estate and

[00:35:43] continuing to make great wine from

[00:35:46] that and produce the best wine that

[00:35:48] that Texas can make absolutely and

[00:35:50] then on the hospitality side just

[00:35:52] continuing to you know bring people

[00:35:55] into the estate show them a piece of

[00:35:57] our world you know and in both the

[00:36:00] vineyard and in the winery and

[00:36:02] really just show them that you know how

[00:36:05] wine is created we're you know like we

[00:36:07] mentioned before education and food and

[00:36:10] wine pairing and just continuing to

[00:36:13] you know wave the banner of wine and

[00:36:15] Texas wine

[00:36:17] so what in your opinion is the number

[00:36:18] one thing that sets Coleman sellers

[00:36:20] apart that might entice a listener

[00:36:22] who's listening to this episode to say

[00:36:24] oh that I gotta put that on my list

[00:36:25] I want to go check that place out

[00:36:27] you know I really think we are an

[00:36:30] eclectic group of individuals out here

[00:36:33] from the front of the staff

[00:36:34] front of the house staff to the back

[00:36:36] of the house to the owners

[00:36:39] we all just have a unwavering love for

[00:36:42] wine and I think the thing that really

[00:36:45] to me pulls Coleman apart is that

[00:36:48] really the first to do food and

[00:36:49] wine pairing I think that that

[00:36:52] distro side of things to be able to

[00:36:55] show this presentation it's generally a

[00:36:58] half an hour presentation of

[00:37:01] these are the wines and these are the

[00:37:02] foods we've prepared both of them

[00:37:05] try them together tell us what you

[00:37:07] think and it's a very educational

[00:37:11] dominated kind of discussion and

[00:37:14] interaction I think that that's

[00:37:16] really great is to you know wine is

[00:37:20] history but it's also education and

[00:37:22] so I think it's it's great

[00:37:24] to be able to showcase both those

[00:37:26] things and I think that really is

[00:37:28] what sets Coleman apart and the fact

[00:37:30] that we have seller vineyard and

[00:37:33] hospitality center all in all in a

[00:37:35] walking distance that you can experience

[00:37:37] all of them when there's grapes on the

[00:37:39] vine you can walk out and taste them

[00:37:41] and you can see you know

[00:37:43] vineyard guys out moving barrels

[00:37:44] around and in the back of the house

[00:37:46] and so I think it's just a really

[00:37:48] exceptional place to come out and

[00:37:50] and learn we do a

[00:37:52] vineyard and seller experience for

[00:37:55] those looking to to get a little bit

[00:37:56] more

[00:37:59] look at how the sausage is made so to

[00:38:01] speak and I think that's a really

[00:38:04] fun aspect of the winery

[00:38:12] okay that was really cool to hear from

[00:38:14] Zach now we did talk a little bit about

[00:38:17] in the interview he wasn't sure since

[00:38:19] he's pretty new about some of the

[00:38:20] things so I did look up the

[00:38:21] information just so you know when

[00:38:23] you do go do a tasting there at

[00:38:25] Coleman it is a flight of five

[00:38:26] different wines they have several

[00:38:28] flights that you can choose from

[00:38:29] you can choose a mix of white

[00:38:32] and rosé or a mixed flight or a red

[00:38:35] wine flight and again those are five

[00:38:36] different wines

[00:38:37] and it's $25 for the tasting

[00:38:40] their hours are Thursday through

[00:38:42] Saturday 11 a.m to 6 p.m

[00:38:44] and Sunday through Monday 12 to 5 p.m

[00:38:47] so those are just a few of the little

[00:38:49] details that Zach wasn't 100% sure

[00:38:51] about in the interview so I wanted to

[00:38:52] make sure and follow up here

[00:38:54] so you had all that detail and

[00:38:55] information of course you can always

[00:38:57] find that on their website as well

[00:38:59] I really enjoyed my time sitting

[00:39:01] there and talking to Zach you can tell

[00:39:02] that his excitement and his energy are

[00:39:04] really palpable

[00:39:06] and you can see that he's really got

[00:39:08] an excitement going forward for this

[00:39:10] new job so there can't be anything but

[00:39:12] good things to come I'm sure for

[00:39:13] Coleman with Zach at the reins

[00:39:15] pun intended as a matter of fact

[00:39:17] the whole staff was super friendly

[00:39:19] they've been over backwards just to

[00:39:21] take care of me while I was doing my

[00:39:22] tasting they gave me even a sample of

[00:39:24] those almonds which led to me

[00:39:25] buying a bag of them to take home

[00:39:28] now the tasting itself is situated

[00:39:30] right on the wine row 290 it's kind of

[00:39:31] hard to miss you can see it from the

[00:39:34] road Coleman cellars there

[00:39:35] and that you can go pull up off the road

[00:39:38] and drive back up to get to the

[00:39:39] tasting room

[00:39:40] and although it was a little chilly

[00:39:42] while I was there I didn't go up to

[00:39:43] the upstairs terrace to hang out but

[00:39:45] I did walk up there for a minute to

[00:39:46] look around and it's a really cool

[00:39:48] place on a beautiful damn sure

[00:39:50] that's an awesome place to sit down

[00:39:51] and drink a little bit of wine over

[00:39:52] looking the vines

[00:39:54] and remember when you go that you

[00:39:56] really have to try their food

[00:39:57] the bistro they have there has got

[00:39:59] nothing but rave reviews and while

[00:40:01] you're there

[00:40:02] you've got to try the almonds

[00:40:04] not only do they pair well with the

[00:40:06] wines for your tasting

[00:40:07] but like I said I bought a bag

[00:40:09] I brought it home

[00:40:10] and I only got maybe one handful

[00:40:13] before my wife grabbed it from me

[00:40:14] and she devoured the whole bag

[00:40:16] I guess I'm gonna have to sign up for

[00:40:18] that subscription so I can get them

[00:40:19] every couple of months delivered

[00:40:20] right to my door

[00:40:21] they truly do live up to their

[00:40:23] reputation

[00:40:24] and again their food

[00:40:26] so many of my friends have commented

[00:40:27] about how incredible the food

[00:40:29] and their events are so

[00:40:30] if that's something that you really

[00:40:31] value and want to do the wine pairing

[00:40:33] part of it

[00:40:33] make sure you check out Coleman for

[00:40:35] that

[00:40:35] now if that is enough to wet your

[00:40:37] taste buds

[00:40:38] and to get you excited to go check

[00:40:40] out Coleman sellers

[00:40:41] as always go check out their website

[00:40:43] before you go

[00:40:44] it's www.visit.colmansellers.com

[00:40:50] so that's v-i-s-i-t . k-u-h-l-m-a-n

[00:40:55] c-e-l-l-a-r-s .com

[00:40:58] you're gonna find a bunch of info on

[00:41:00] their website

[00:41:01] things about their history

[00:41:02] that tasting room

[00:41:04] their events the bistro

[00:41:06] they even have a really cool link on

[00:41:08] their website for recipes

[00:41:10] like they said they're known for their

[00:41:11] food and wine pairings

[00:41:13] so they have recipes that you can

[00:41:14] actually download and make to pair

[00:41:16] with different wines

[00:41:17] and if you can't get there

[00:41:19] you can always go order wines

[00:41:21] directly from their websites

[00:41:22] so you can get a taste of it

[00:41:23] without having to drive there

[00:41:25] now don't forget

[00:41:26] when you go and you better go

[00:41:29] make sure you told them you heard

[00:41:30] about them on this podcast

[00:41:31] Texas Under Vine

[00:41:33] now while I was there

[00:41:34] when I finished my tasting

[00:41:36] I fell in love with this

[00:41:37] this is their 2018 Asteries wine

[00:41:40] it's a Bordeaux tribute

[00:41:41] so it's got Merlot, Cabernet Sauvignon

[00:41:44] and Malbec

[00:41:45] so great little Bordeaux tribute

[00:41:47] it really was perfect for me

[00:41:48] it's a velvety smooth wine

[00:41:50] that tasted so good

[00:41:52] and so I brought that home

[00:41:53] as my library bottle for this episode

[00:41:56] all right I need to grab another bag

[00:41:59] of those tasty almonds

[00:42:00] and then get back on the road

[00:42:01] to bring you information

[00:42:02] about another wine destination

[00:42:04] I'm going to be snacking on those almonds as I go

[00:42:06] however if you are enjoying

[00:42:08] the content of the show

[00:42:09] which you consider sponsoring the podcast

[00:42:11] it only costs a few dollars a month

[00:42:13] and it entitles you to a lot more benefit

[00:42:16] so if you become a patron of the show

[00:42:18] you actually get access to behind the scenes photos

[00:42:20] and videos

[00:42:21] and some other really cool things

[00:42:22] coming down the road

[00:42:23] that I can't talk about yet

[00:42:25] and it's only for a few dollars a month

[00:42:27] and it covers the things

[00:42:28] like the hosting of this podcast

[00:42:31] my travel expenses

[00:42:32] all the great education that I'm getting

[00:42:34] as I do this

[00:42:35] and hopefully bringing to you as well

[00:42:37] so just giving a few dollars

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[00:42:41] if you'd like to donate

[00:42:42] either a one-time donation

[00:42:43] or become a Patreon

[00:42:44] in a monthly recurring donation

[00:42:46] just go to my website

[00:42:47] texasundervine.com

[00:42:49] and go to the very top

[00:42:50] and there's a link for Become a Patron

[00:42:52] it'll take you through

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[00:42:53] of what you can get

[00:42:54] by being a supporter of the show

[00:42:56] and a huge shout out to my current Patreon subscribers

[00:42:59] you guys really help make this magic happen

[00:43:02] in addition I'd like to thank Texas Wine Lover

[00:43:04] make sure you check out that app

[00:43:06] as well as the Texas Wine Club

[00:43:07] for their support of the show

[00:43:09] and you can get that $20 off at Texas Wine Club

[00:43:11] if you use that coupon Texas Under Vine

[00:43:13] so make sure you check them out as well

[00:43:15] perfect hand-in-hand with this episode

[00:43:17] and with that

[00:43:18] my time is up

[00:43:20] so make sure to subscribe to the socials

[00:43:22] to be notified anytime a new episode is posted

[00:43:25] and until then happy trails

[00:43:27] and bottoms up y'all

[00:43:34] thanks for listening to Texas Under Vine

[00:43:36] we strive to provide you with the best information

[00:43:39] about wine businesses all over Texas

[00:43:41] be sure to check out our website at texasundervine.com

[00:43:45] and follow us on our socials at Texas Under Vine

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[00:44:03] above all travel safely

[00:44:05] and most especially drink responsibly

[00:44:17] Vine Trippers have I got a deal for you

[00:44:20] so if you haven't checked out the Texas Wine Club yet

[00:44:23] you have to go check it out

[00:44:25] so you can get wine clubs at all of these different great wineries

[00:44:28] that I've talked about in the episode

[00:44:30] but if you can't get a chance to get to those places

[00:44:33] and you want to sample some of those various wines

[00:44:35] this is the perfect fit for this podcast

[00:44:38] so I partnered with Texas Wine Club

[00:44:40] if you go to their website

[00:44:41] they scour the whole state

[00:44:43] they choose great wines from all over the Texas wineries

[00:44:47] and they put them together into packs

[00:44:48] that they ship out every quarter

[00:44:50] you could pick out a package of three six or nine bottles

[00:44:53] and every quarter you can get a taste of different wineries

[00:44:56] throughout Texas without having to travel to them

[00:44:58] so if you've wanted to taste some of the great wine

[00:45:00] I've talked about on this podcast

[00:45:02] here's your chance without having to travel

[00:45:04] so what you're going to want to do is go to

[00:45:06] www.txy.com

[00:45:10] and pick your package that you want to try

[00:45:13] and when you put in my code Texas under Vine

[00:45:16] that's all one word T-E-X-A-S-U-N-D-E-R-V-I-N-E

[00:45:20] as your coupon code

[00:45:21] you'll get $20 off your purchase

[00:45:23] so head on over there

[00:45:25] you can also find the link in the show notes here for this podcast

[00:45:28] and go check out Texas Wine

[00:45:30] they're a perfect fit with this podcast

[00:45:32] so go drink some great wine