Llano Estacado Winery (High Plains)

[00:00:06] [SPEAKER_02]: Howdy Vine Trippers. I wanted to take just a moment to talk to you about the Texas wine

[00:00:10] [SPEAKER_02]: lover website and their phone app for both iPhones as well as Google devices. You can

[00:00:17] [SPEAKER_02]: actually download this app, put it on your phone or just go to the website if you're

[00:00:21] [SPEAKER_02]: not an app person. And if you ever want to go visit some of these great locations that

[00:00:25] [SPEAKER_02]: we've been talking about in the podcast, this will give you a great information about

[00:00:29] [SPEAKER_02]: the place before you go and you'll be able to find other wineries in the area.

[00:00:33] [SPEAKER_02]: So if you want to make a day of it, go see several other places as well. You can

[00:00:37] [SPEAKER_02]: search by region. You can sort the listings, find ones that are kid-friendly,

[00:00:42] [SPEAKER_02]: family-friendly, even ones that host RVs. All kinds of different sortable

[00:00:46] [SPEAKER_02]: listings you can find there in that app and on the website. You can find other

[00:00:50] [SPEAKER_02]: things as well in the area like restaurants, accommodations, maybe events

[00:00:54] [SPEAKER_02]: that are going on at the different wineries. So it's your one-stop

[00:00:58] [SPEAKER_02]: resource that goes hand-in-hand with this podcast to be able to find those

[00:01:02] [SPEAKER_02]: great places to go visit. So check out the Texas Wine Lover website. It's TXWinelover.com

[00:01:09] [SPEAKER_02]: or go to their app. You can find it on the Google Play Store or the Apple Store as

[00:01:14] [SPEAKER_02]: well. Enjoy your trips among the vines and use that app. Howdy Vine Trippers. I

[00:01:36] [SPEAKER_02]: wanted to take just a moment to talk to you about the Texas Wine Lover

[00:01:39] [SPEAKER_02]: website and their phone app for both iPhones as well as Google devices. You

[00:02:18] [SPEAKER_02]: can find other things as well in the area like restaurants, accommodations,

[00:02:22] [SPEAKER_02]: maybe events that are going on at the different wineries. So it's your one-stop

[00:02:26] [SPEAKER_02]: resource that goes hand-in-hand with this podcast to be able to find those

[00:02:30] [SPEAKER_02]: great places to go visit. So check out the Texas Wine Lover website. It's TXWinelover.com

[00:02:38] [SPEAKER_02]: or go to their app. You can find it on the Google Play Store or the Apple Store

[00:02:42] [SPEAKER_02]: as well. Enjoy your trips among the vines and use that app.

[00:02:50] [SPEAKER_02]: Welcome to Texas Under Vine, an exploratory podcast to scout out the best

[00:03:08] [SPEAKER_02]: Texas Wine Country has to offer. I'm your wine guide Scott and I'm here to lead

[00:03:13] [SPEAKER_02]: you on an auditory expedition to the vineyards and wineries across the

[00:03:16] [SPEAKER_02]: great Lone Star State. Each episode will cover a different vineyard, winery

[00:03:21] [SPEAKER_02]: or wine related business operating in Texas. You'll hear interviews,

[00:03:25] [SPEAKER_02]: descriptions and details about each location that will excite you to

[00:03:29] [SPEAKER_02]: visit and experience them for yourself. Ready to plan a wine tour? Use these

[00:03:34] [SPEAKER_02]: episodes to choose the most interesting spots for you and your friends to

[00:03:37] [SPEAKER_02]: check out. Most of all, enjoy hearing about the rapidly growing wine industry

[00:03:42] [SPEAKER_02]: in the state and what makes our wines and wineries the best.

[00:03:58] [SPEAKER_02]: Howdy fellow Vine Tripper. Welcome to episode 49 of the Texas Under Vine

[00:04:03] [SPEAKER_02]: podcast and today I have another extra special treat for you as I

[00:04:08] [SPEAKER_02]: continued my journey through the Texas High Plains and I got to go visit

[00:04:13] [SPEAKER_02]: the second oldest winery in Texas and one that really helped kick off

[00:04:19] [SPEAKER_02]: and kickstart the modern Texas wine industry. I got to visit

[00:04:23] [SPEAKER_02]: Yano Esticado in Lubbock, Texas. Yano Esticado was actually founded

[00:04:28] [SPEAKER_02]: in 1976 and was the second actual winery in Texas after

[00:04:35] [SPEAKER_02]: prohibition ended in the 30s. So it took quite a while to get started.

[00:04:41] [SPEAKER_02]: Valverde winery is actually the oldest. They're out in Del Rio, Texas.

[00:04:45] [SPEAKER_02]: They survived prohibition, but Yano Esticado was the first winery

[00:04:49] [SPEAKER_02]: since prohibition to get started in Texas, making them number two.

[00:04:53] [SPEAKER_02]: It was founded by Drs. Clint, Doc McPherson and Drs. Robert Bob Reed

[00:05:00] [SPEAKER_02]: who were professors at Texas Tech University there in Lubbock.

[00:05:04] [SPEAKER_02]: They began experimenting with growing some vines and they actually

[00:05:08] [SPEAKER_02]: made their first vintages of wine in the chemistry basement at Texas

[00:05:14] [SPEAKER_02]: Tech University. You know, the college students had to have loved that.

[00:05:17] [SPEAKER_02]: Do you need anybody to make samples for you?

[00:05:20] [SPEAKER_02]: So it's very storied history here.

[00:05:23] [SPEAKER_02]: If you heard back in the previous episode in episode 48 where I

[00:05:27] [SPEAKER_02]: interviewed Doc McPherson's son, Kim McPherson for his winery

[00:05:30] [SPEAKER_02]: and McPherson sellers, you heard a little bit of that story there.

[00:05:33] [SPEAKER_02]: But this is kind of part of the other half of the story because again,

[00:05:37] [SPEAKER_02]: this winery was founded there by Doc McPherson.

[00:05:40] [SPEAKER_02]: This is the very one that Kim referenced getting shot at by the Baptists.

[00:05:44] [SPEAKER_02]: They were also responsible for planting the first vineyard in Texas,

[00:05:48] [SPEAKER_02]: Sagmore Vineyards.

[00:05:50] [SPEAKER_02]: That is the one that again in last episode Kim referred to,

[00:05:53] [SPEAKER_02]: which is now actually a state historical site based on the Texas Historical Commission.

[00:05:58] [SPEAKER_02]: So the name, Jan O'Estecado actually comes from a Spanish term with the conquistadors.

[00:06:06] [SPEAKER_02]: So it stands for means the staked plains and it refers back to a kind of Native American tradition

[00:06:13] [SPEAKER_02]: where they would take the long flowers of the yucca plant throughout the area there

[00:06:18] [SPEAKER_02]: and tie brightly colored pieces of fabric or feathers or things like that to them

[00:06:23] [SPEAKER_02]: as a way of guiding them through the area because if you've ever been up to the high

[00:06:28] [SPEAKER_02]: plains area it's pretty flat and looks the same for miles in every direction.

[00:06:33] [SPEAKER_02]: So having these markers out there, the stakes in the plain that they marked to those colored things

[00:06:39] [SPEAKER_02]: really helped them navigate through the area back all the way back to the time of the conquistadors.

[00:06:45] [SPEAKER_02]: As for the winery itself, they actually began to gain some international fame,

[00:06:49] [SPEAKER_02]: kind of put Texas on the map in 1984.

[00:06:53] [SPEAKER_02]: They had a chardonnay actually made by the previously mentioned Kim McPherson

[00:06:56] [SPEAKER_02]: that actually won a double gold at the San Francisco International Wine Competition,

[00:07:01] [SPEAKER_02]: which we could kind of say was our own little judgment of Paris if you're familiar with that event

[00:07:06] [SPEAKER_02]: for putting Texas on the map.

[00:07:08] [SPEAKER_02]: And it really opened up a lot of people's eyes to say, wow, here is a wine out of Texas

[00:07:12] [SPEAKER_02]: that is amazing and tastes great.

[00:07:15] [SPEAKER_02]: And it really turned a lot of attention to our Texas wine industry to help

[00:07:18] [SPEAKER_02]: boom a lot of what we've got going on to this day.

[00:07:21] [SPEAKER_02]: Now, since that time, they have had a bunch of more oars beyond just that one.

[00:07:27] [SPEAKER_02]: They've also had a storied group of winemakers that have worked there at Yano Estocato,

[00:07:31] [SPEAKER_02]: including their current winemaking team that's led by Jason Santani.

[00:07:36] [SPEAKER_02]: When I was there, I was able to sit down and talk to Matt Vostick,

[00:07:39] [SPEAKER_02]: their hospitality director in Somme.

[00:07:42] [SPEAKER_02]: And you will find out a little bit from his history.

[00:07:44] [SPEAKER_02]: He actually had a storied history where he found out and became fascinated with wine

[00:07:49] [SPEAKER_02]: in the country of Italy.

[00:07:51] [SPEAKER_02]: He was able to work a harvest with Barolo if you know much about that storied wine.

[00:07:56] [SPEAKER_02]: And he has a great story through the restaurant industry,

[00:08:00] [SPEAKER_02]: working for some Michelin star restaurant.

[00:08:03] [SPEAKER_02]: And he actually got into the distilling business, had a cocktail business,

[00:08:07] [SPEAKER_02]: and now he's planted here at Yano Estocato to really help push forward the Texas wine industry.

[00:08:13] [SPEAKER_02]: And another great thing about Yano Estocato wines is they are probably the largest

[00:08:18] [SPEAKER_02]: production winery in the state and they're really big on distribution.

[00:08:22] [SPEAKER_02]: So almost anywhere you are in Texas, you should be able to go to a grocery store,

[00:08:27] [SPEAKER_02]: a liquor store, things like that around you,

[00:08:30] [SPEAKER_02]: and probably find Yano Estocato wine on the wine shelf there.

[00:08:34] [SPEAKER_02]: So it's a great winery that you don't even have to go there to be able to taste their wines.

[00:08:39] [SPEAKER_02]: You should be able to hopefully go right down the street and get some to taste today.

[00:08:43] [SPEAKER_02]: Maybe go grab a bottle to drink while you're watching this episode.

[00:08:46] [SPEAKER_02]: And like I said, during my visit there, I actually was invited into the conference room

[00:08:51] [SPEAKER_02]: and got to sit down with the four mentioned Matt Bostic who told us a little bit about his

[00:08:57] [SPEAKER_02]: history in the wine industry and some of this rich and storied history of this incredible winery,

[00:09:04] [SPEAKER_02]: Yano Estocato winery.

[00:09:05] [SPEAKER_02]: And you'll hear from the interview and the stories that he tells and the details,

[00:09:10] [SPEAKER_02]: their passion for wine, the great wines that they're producing,

[00:09:13] [SPEAKER_02]: and it really is a must visit location.

[00:09:16] [SPEAKER_02]: You got to put this one on your list.

[00:09:18] [SPEAKER_02]: All right, let's go hear what he has to say.

[00:09:27] [SPEAKER_02]: All right, howdy, wine trippers.

[00:09:28] [SPEAKER_02]: I'm here with Matt Bostic at Yano Estocato winery,

[00:09:32] [SPEAKER_02]: and he is the hospitality director in Somalia here.

[00:09:36] [SPEAKER_02]: And hopefully soon to have a few new titles as the winery continues to grow.

[00:09:42] [SPEAKER_02]: But I'm going to ask him a little bit about some of his background.

[00:09:44] [SPEAKER_02]: You get to hear a little bit about Yano Estocato.

[00:09:46] [SPEAKER_02]: So Matt, tell me a little bit about yourself.

[00:09:47] [SPEAKER_02]: What got you into the wine industry?

[00:09:49] [SPEAKER_00]: Absolutely.

[00:09:49] [SPEAKER_00]: First off, thanks for being here.

[00:09:50] [SPEAKER_00]: I'm excited to do this.

[00:09:52] [SPEAKER_00]: So what got me into the wine industry was living in Italy actually.

[00:09:57] [SPEAKER_00]: So yeah, I played collegiate golf for Texas Tech.

[00:10:00] [SPEAKER_00]: I was born and raised here in Lubbock, but it was after I stopped playing collegiate

[00:10:05] [SPEAKER_00]: golf that I started searching for what my true degree or kind of purpose was going to be.

[00:10:09] [SPEAKER_00]: What do I want to be when I grow up?

[00:10:10] [SPEAKER_00]: Yeah, so I kind of pivoted and went towards a restaurant hotel management degree plan.

[00:10:15] [SPEAKER_00]: Okay.

[00:10:15] [SPEAKER_00]: Hospitality with a minor Italian language.

[00:10:18] [SPEAKER_00]: I had the fortune to go to Italy to study Italian for my minor.

[00:10:23] [SPEAKER_00]: And while I was there, I took a course that was focused on beverage management

[00:10:29] [SPEAKER_00]: by focusing on Italian wines.

[00:10:31] [SPEAKER_00]: Oh wow.

[00:10:32] [SPEAKER_00]: So the very first Aja bottle for me was a 1990 Gaia Spur Sparolo.

[00:10:37] [SPEAKER_00]: Okay.

[00:10:38] [SPEAKER_00]: It kind of was the game changer.

[00:10:40] [SPEAKER_00]: It blew my mind.

[00:10:42] [SPEAKER_00]: I didn't know that wine could smell this way,

[00:10:44] [SPEAKER_00]: that you could individually pick out distinct aromas.

[00:10:48] [SPEAKER_00]: And it got the will spinning in my head.

[00:10:51] [SPEAKER_00]: Okay.

[00:10:51] [SPEAKER_00]: From there I went and did harvest in Pimonte, really at GD Vira in Barolo.

[00:10:58] [SPEAKER_00]: From there I moved back to Lubbock and finished my degree at Texas Tech.

[00:11:03] [SPEAKER_00]: But right before I moved back, I met a sommelier in Paris named Quentin Piyard.

[00:11:08] [SPEAKER_00]: Okay.

[00:11:08] [SPEAKER_00]: And his family has a champagne house in Boussie, France called Pierre Piyard.

[00:11:15] [SPEAKER_00]: Okay.

[00:11:15] [SPEAKER_00]: So he was like, don't go be a restaurant manager.

[00:11:17] [SPEAKER_00]: You don't want to do that.

[00:11:18] [SPEAKER_00]: He's like, go be a sommelier.

[00:11:20] [SPEAKER_00]: And I didn't know what that was at the time.

[00:11:22] [SPEAKER_00]: So he kind of took me around Paris and explained what the job was.

[00:11:25] [SPEAKER_00]: We went to some really good restaurants and just kind of watched some service.

[00:11:28] [SPEAKER_00]: And I came home inspired.

[00:11:30] [SPEAKER_00]: So moved back home to Lubbock, quickly took the quartermaster sommelier level one,

[00:11:36] [SPEAKER_00]: then took the quartermaster sommelier certification level two,

[00:11:39] [SPEAKER_00]: before graduating from Texas Tech.

[00:11:41] [SPEAKER_00]: Wow.

[00:11:42] [SPEAKER_00]: So had become a certified sommelier with one semester left in college.

[00:11:47] [SPEAKER_00]: And Texas Tech was fantastic in kind of fostering this new passion of mine.

[00:11:54] [SPEAKER_00]: So as soon as I went to the director of our hospitality school and told him that,

[00:11:57] [SPEAKER_00]: hey, you know, I've passed this exam, like this is kind of what I want to do.

[00:12:01] [SPEAKER_00]: He said, oh perfect, we've got a board of regents dinner next week.

[00:12:04] [SPEAKER_00]: And I want you to serve the wine.

[00:12:06] [SPEAKER_00]: Oh, wow.

[00:12:07] [SPEAKER_00]: So it was a little bit early.

[00:12:09] [SPEAKER_00]: Exactly, first day.

[00:12:11] [SPEAKER_00]: So had a great time doing that, working with the chefs at Texas Tech,

[00:12:14] [SPEAKER_00]: kind of putting that together, but was hired by Kindle Jackson and Jackson Family Estates.

[00:12:19] [SPEAKER_00]: And they moved me to Los Angeles.

[00:12:21] [SPEAKER_00]: So I worked for Jackson Family for about a year, almost a year and a half,

[00:12:25] [SPEAKER_00]: helping launch the Crema Pinot Gris project.

[00:12:28] [SPEAKER_00]: And from there, I went to go work for a woman named Nancy Silverton.

[00:12:31] [SPEAKER_00]: So Nancy Silverton has a Michelin rated restaurant in Los Angeles called Ostrimozza,

[00:12:36] [SPEAKER_00]: with her partners, Joe Bostianich and Mario Batali.

[00:12:39] [SPEAKER_00]: Okay, wow.

[00:12:40] [SPEAKER_00]: Yeah.

[00:12:40] [SPEAKER_00]: Some names there.

[00:12:41] [SPEAKER_00]: Exactly.

[00:12:42] [SPEAKER_00]: So dealing with exclusively Italian wines, I worked my way up in their program to lead sommelier.

[00:12:48] [SPEAKER_00]: I was with her for about almost five years before I left to go open a restaurant with

[00:12:53] [SPEAKER_00]: a group of friends, myself and another sommelier and a chef.

[00:12:57] [SPEAKER_00]: We owned and operated a restaurant in downtown Los Angeles called Baldoria

[00:13:01] [SPEAKER_00]: for about three years, really, where we cultivated this idea of pre-batch and bottled cocktails.

[00:13:08] [SPEAKER_00]: Okay.

[00:13:09] [SPEAKER_00]: We then sold the restaurant in 2019 and what moved me back to Texas was actually

[00:13:14] [SPEAKER_00]: building out a distillery.

[00:13:16] [SPEAKER_00]: So we moved back to Texas to launch this product idea.

[00:13:20] [SPEAKER_00]: My wife and I decided to stay in Lubbock and she's getting her PhD at Texas Tech.

[00:13:24] [SPEAKER_00]: So I decided that I was going to go back into the wine world and what better place to land

[00:13:29] [SPEAKER_00]: than Yano Estacada.

[00:13:30] [SPEAKER_02]: Yano Estacada.

[00:13:31] [SPEAKER_02]: Yeah.

[00:13:31] [SPEAKER_00]: Did you get into the distillery project through the cocktails at the restaurants that would

[00:13:36] [SPEAKER_00]: lead you that way?

[00:13:37] [SPEAKER_00]: Exactly.

[00:13:38] [SPEAKER_00]: So when you open a restaurant, you're really excited to showcase it to your family and friends.

[00:13:43] [SPEAKER_00]: My family came from Lubbock out to Los Angeles to see it and you're thinking,

[00:13:47] [SPEAKER_00]: everybody's going to say, oh, this is amazing.

[00:13:48] [SPEAKER_00]: This is amazing, which they did.

[00:13:50] [SPEAKER_00]: But my father being the business-minded man that he is says, this is a really interesting concept.

[00:13:56] [SPEAKER_00]: How do you put this drink in retail?

[00:13:59] [SPEAKER_00]: So we spent about two and a half years doing some research and development.

[00:14:03] [SPEAKER_00]: I went to go work for Whistle Pig, Whiskey Deer in that time as well,

[00:14:07] [SPEAKER_00]: to kind of learn more of the distribution side of liquor,

[00:14:10] [SPEAKER_00]: some of the formulation side of the liquor side of the world,

[00:14:13] [SPEAKER_00]: and then put it all together to move back to Texas to launch B&K Cocktail Company.

[00:14:18] [SPEAKER_00]: But that project has sailed.

[00:14:20] [SPEAKER_00]: You know, we've moved on from that and now we're here at Yano and focusing on Texas High Plains

[00:14:26] [SPEAKER_00]: Wines and Texas Education.

[00:14:28] [SPEAKER_00]: So really excited to be able to help the Texas wine community to be involved in legislative

[00:14:33] [SPEAKER_00]: pieces of the Texas wine community and really just show the love of our home state.

[00:14:40] [SPEAKER_00]: Yeah.

[00:14:40] [SPEAKER_02]: Well, that's a really fun and exciting history that you bring to Yano

[00:14:44] [SPEAKER_02]: and that story history and experience that you bring in.

[00:14:47] [SPEAKER_02]: I'm sure Yano benefits from that just as you are benefiting from them as well, so that's great.

[00:14:51] [SPEAKER_02]: I first met you through Russ Cain's Texas wine specialist course when I got to

[00:14:58] [SPEAKER_02]: taste some of the wine so you poured here.

[00:15:00] [SPEAKER_02]: So I'm glad to have that connection.

[00:15:01] [SPEAKER_02]: That was really fun.

[00:15:03] [SPEAKER_02]: But tell me a little bit about Yano and staccato.

[00:15:05] [SPEAKER_02]: So it has a pretty storied history in and of itself.

[00:15:08] [SPEAKER_02]: Absolutely.

[00:15:09] [SPEAKER_02]: Tell us a little bit about how did Yano get started

[00:15:11] [SPEAKER_02]: and what brought it from those days I think 1976 from not.

[00:15:15] [SPEAKER_02]: 76 is when we opened the doors at the facility.

[00:15:18] [SPEAKER_02]: Okay.

[00:15:18] [SPEAKER_02]: I'll let you tell the story.

[00:15:19] [SPEAKER_00]: I don't want to get a head jump on you there, but from then to now, tell us about Yano.

[00:15:24] [SPEAKER_00]: Absolutely.

[00:15:25] [SPEAKER_00]: So Yano esticcato is the second oldest winery in the state of Texas.

[00:15:29] [SPEAKER_00]: We were the first winery to open our doors after prohibition ended.

[00:15:33] [SPEAKER_00]: Valverde winery in Del Rio has the title of the oldest.

[00:15:37] [SPEAKER_00]: They're 1886 I believe or 1883.

[00:15:41] [SPEAKER_00]: But we opened in 1976 here at our tasting room, but we had been making wine and serving wine

[00:15:47] [SPEAKER_00]: a few years before that.

[00:15:48] [SPEAKER_00]: Okay.

[00:15:49] [SPEAKER_00]: So our founders, Doc McPherson and Bob Reed were both teachers and doctors at Texas Tech University.

[00:15:56] [SPEAKER_00]: One of them was a chemistry professor.

[00:15:58] [SPEAKER_00]: The other was a horticulturalist.

[00:15:59] [SPEAKER_00]: They came friends through the channels at the university and decided they were going

[00:16:04] [SPEAKER_00]: to make wine.

[00:16:05] [SPEAKER_00]: So Dr. Bob Reed, the horticulturalist was working on a project to figure out different

[00:16:12] [SPEAKER_00]: growing techniques for cucumbers.

[00:16:14] [SPEAKER_00]: And Doc's wife, Kim McPherson's mom, was really big into pickling vegetables.

[00:16:20] [SPEAKER_00]: Okay.

[00:16:21] [SPEAKER_00]: That's how they got connected.

[00:16:22] [SPEAKER_00]: Doc was taking the leftover cucumbers from the science experiment so they can make

[00:16:26] [SPEAKER_00]: pickles at home.

[00:16:27] [SPEAKER_00]: That's hilarious.

[00:16:28] [SPEAKER_00]: But as Texas Tech was developing the campus, there were some natural

[00:16:34] [SPEAKER_00]: vines growing on property, which I believe were the black Mustang varietal.

[00:16:39] [SPEAKER_00]: Okay.

[00:16:40] [SPEAKER_00]: But Bob asked if he could take some of those clippings and he ended up planting them in his

[00:16:45] [SPEAKER_00]: backyard.

[00:16:46] [SPEAKER_00]: We have a photo here at the winery.

[00:16:48] [SPEAKER_00]: It's called the patio vine.

[00:16:49] [SPEAKER_00]: And it was really kind of the first idea that these two gentlemen got on a potential

[00:16:54] [SPEAKER_00]: wine industry in Texas.

[00:16:56] [SPEAKER_00]: The very first vintage of Yano was actually made and bottled in the chemistry basement

[00:17:01] [SPEAKER_00]: at Texas Tech University.

[00:17:03] [SPEAKER_00]: But after this idea that they could potentially do this, they decided to go full-fledged.

[00:17:09] [SPEAKER_00]: So they planted the first commercial vineyard in the Texas High Plains.

[00:17:13] [SPEAKER_00]: It's called Sagmore Vineyards.

[00:17:14] [SPEAKER_00]: It's about three miles away from the winery just down the road.

[00:17:18] [SPEAKER_00]: The name Sagmore comes from the fact that they said that their vines sagged more than most.

[00:17:23] [SPEAKER_01]: It's always something simple.

[00:17:25] [SPEAKER_01]: Yeah, always something simple.

[00:17:26] [SPEAKER_01]: It sounds like so exotic but

[00:17:28] [SPEAKER_00]: Yes.

[00:17:29] [SPEAKER_00]: As the vines are sagging.

[00:17:30] [SPEAKER_00]: But it's really unique because all of the vines in there are own-rooted.

[00:17:34] [SPEAKER_00]: So they're non-graphed vines, the full of vignifera and Kim McPherson actually still makes a

[00:17:40] [SPEAKER_00]: Sagmore San Jovazee at McPherson Sellers.

[00:17:43] [SPEAKER_00]: So drinking history, definitely worth checking out.

[00:17:46] [SPEAKER_00]: Lady Bird Johnson visited them at the...

[00:17:50] [SPEAKER_00]: I've heard of her.

[00:17:50] [SPEAKER_00]: Yeah, just really famous Saxon.

[00:17:53] [SPEAKER_00]: She visited at the Sagmore Vineyard where they had a little tasting shed.

[00:17:57] [SPEAKER_00]: And she was one of the first people to taste the wine.

[00:18:01] [SPEAKER_00]: So at the time it was called the Staked Plains Winery,

[00:18:03] [SPEAKER_00]: which is what Yano Esticado translates to from Spanish to English.

[00:18:08] [SPEAKER_00]: So the term Yano Esticado itself means the Staked Plains,

[00:18:12] [SPEAKER_00]: which is what the Conquistadors named this area of Texas as they were exploring.

[00:18:17] [SPEAKER_00]: It had to do with a really unique navigational system that the natives had of this area

[00:18:23] [SPEAKER_00]: where they would take the dead yucca pinhas, that flower and they would tie colored garments

[00:18:29] [SPEAKER_00]: or feathers or items onto these and could ride from stick to stick.

[00:18:33] [SPEAKER_00]: And understand how to navigate across this area.

[00:18:36] [SPEAKER_00]: It's loving it's extremely flat.

[00:18:38] [SPEAKER_00]: It's not a lot of...

[00:18:39] [SPEAKER_00]: You used to get lost, I think.

[00:18:40] [SPEAKER_00]: Exactly, not a lot of visual cues.

[00:18:42] [SPEAKER_00]: Yeah, interesting.

[00:18:43] [SPEAKER_00]: So when they got up into this region, the Spanish saw that and called it the Staked Plains.

[00:18:49] [SPEAKER_02]: I love that, that's really cool.

[00:18:50] [SPEAKER_00]: Our names adopted from that, but in 1973 they started working on that.

[00:18:55] [SPEAKER_00]: In 1976 we opened up the actual tasting room and production facility here at the winery

[00:19:01] [SPEAKER_00]: and we've been running ever since.

[00:19:03] [SPEAKER_02]: Yeah, wow, that's a neat part of history that I'd always heard of

[00:19:09] [SPEAKER_02]: just the Yano Esticado, not just from the winery,

[00:19:11] [SPEAKER_02]: but that area being called Yano Esticado.

[00:19:13] [SPEAKER_02]: I never knew what I figured was some sort of Spanish history.

[00:19:16] [SPEAKER_02]: I never knew what the origin of that was.

[00:19:18] [SPEAKER_02]: That's really fascinating.

[00:19:20] [SPEAKER_02]: Do you do any kind of heritage, any kind of tribute to that,

[00:19:23] [SPEAKER_00]: like on your labels or anything like that?

[00:19:25] [SPEAKER_00]: So the only heritage tribute that we currently have is a branding inside of our company

[00:19:29] [SPEAKER_00]: that is called 1836.

[00:19:31] [SPEAKER_00]: Okay.

[00:19:31] [SPEAKER_00]: And this is a little nod to the Battle of San Jacinto, Texas Declaring Independence.

[00:19:38] [SPEAKER_00]: But that would be really the only heritage that we have.

[00:19:42] [SPEAKER_00]: The original labelings of Yano Esticado when it was still the Staked Plains

[00:19:46] [SPEAKER_00]: had that depiction on the label of the Pinia and the Conquistador on horseback.

[00:19:52] [SPEAKER_00]: But currently we do not have any bottle lanes or anything that are still kind of related to that.

[00:19:58] [SPEAKER_00]: Cool.

[00:19:59] [SPEAKER_02]: And so wow, 1976.

[00:20:01] [SPEAKER_02]: So you're looking at coming up on the 50th anniversary.

[00:20:05] [SPEAKER_02]: Yeah, 50 years.

[00:20:05] [SPEAKER_02]: 50 years and the second oldest wine.

[00:20:10] [SPEAKER_02]: And I would say in the modern wine industry,

[00:20:14] [SPEAKER_02]: one of the most important founding wineries of the whole thing.

[00:20:18] [SPEAKER_02]: I mean, it really got the movement started with everything.

[00:20:21] [SPEAKER_00]: We were very blessed to have amazing founders and visionary people of our community come together

[00:20:26] [SPEAKER_00]: to establish this company.

[00:20:29] [SPEAKER_00]: Doc McPherson was here.

[00:20:31] [SPEAKER_00]: Kim, his son, was an influential winemaker at the beginning of this business.

[00:20:35] [SPEAKER_00]: He made the Chardonnay that won the double gold medal at the San Francisco Wine Spirits Competition.

[00:20:41] [SPEAKER_00]: It was a 1983 Chardonnay that won a double gold in 1985,

[00:20:44] [SPEAKER_00]: which would have been the first Texas wine to ever win the prestigious double gold award.

[00:20:48] [SPEAKER_02]: That's amazing.

[00:20:49] [SPEAKER_02]: That is our own Texas judgment of Paris right there to say that put Texas on the map to say,

[00:20:55] [SPEAKER_02]: look, we can make amazing wine in Texas.

[00:20:58] [SPEAKER_02]: Absolutely.

[00:20:59] [SPEAKER_02]: I'm sure that probably turned, I would love to see the judges panel and that was announced

[00:21:03] [SPEAKER_02]: with everybody look at, did somebody say Texas?

[00:21:06] [SPEAKER_02]: A wife from Texas?

[00:21:08] [SPEAKER_02]: Exactly.

[00:21:08] [SPEAKER_02]: At that time especially.

[00:21:10] [SPEAKER_02]: I mean even nowadays people are skeptical of Texas wine, but back then, oh my, that would have been amazing.

[00:21:15] [SPEAKER_00]: I agree.

[00:21:16] [SPEAKER_00]: That would have been really fun to watch.

[00:21:18] [SPEAKER_00]: But we've just been blessed by having high quality winemakers come and spend their time

[00:21:23] [SPEAKER_00]: at our property.

[00:21:24] [SPEAKER_00]: Greg Bruni was a really long time winemaker for us here.

[00:21:28] [SPEAKER_00]: He's in the famous 1976 graduating class of UC Davis.

[00:21:34] [SPEAKER_00]: Sitting around with him and listening to stories of him drinking wine out of the barrels

[00:21:38] [SPEAKER_00]: with Chela Chaff and Napa, working with Paul Hobbs and people down in Mendoza to bring

[00:21:44] [SPEAKER_00]: vacuum packaging technology to South America.

[00:21:47] [SPEAKER_00]: Really just titans of the wine industry that happen to make their ways out here to Texas.

[00:21:53] [SPEAKER_00]: Now our winemaking team is headed by Jason Santani.

[00:21:57] [SPEAKER_00]: A really talented winemaker who pushes the envelope and not just engineering and

[00:22:03] [SPEAKER_00]: kind of his philosophy and production of wine, but also sourcing high quality fruit from the

[00:22:08] [SPEAKER_00]: high plains and varietals that a lot of consumers may not be familiar with.

[00:22:14] [SPEAKER_00]: But knowing that he has myself and the staff around him to not only help make the wine

[00:22:19] [SPEAKER_00]: the best that we can, but also educated consumer base on the potential new best wine subtext.

[00:22:24] [SPEAKER_02]: Yeah, part of the education of the customer and all of that.

[00:22:28] [SPEAKER_02]: Well, so I presume maybe it's even silly to ask, but 100% Texas fruit?

[00:22:35] [SPEAKER_00]: So the only product that is not would be sweet red.

[00:22:39] [SPEAKER_00]: The volume of cases that we produce of sweet red, it's very difficult to get fruit in Texas

[00:22:45] [SPEAKER_00]: to keep that consistency for us.

[00:22:47] [SPEAKER_00]: So that is a blended product.

[00:22:49] [SPEAKER_00]: It's some California fruit, some Texas fruit, depending on what is available at bottling.

[00:22:53] [SPEAKER_00]: But outside of that, everything is as much of Texas as possible.

[00:22:58] [SPEAKER_00]: And if it's a wine club wine or a direct consumer wine, it is 100% Texas,

[00:23:02] [SPEAKER_00]: if not 100% Texas high plains.

[00:23:04] [SPEAKER_02]: Okay, well, that could be at least between the next question.

[00:23:06] [SPEAKER_02]: So where do you source your fruit?

[00:23:07] [SPEAKER_00]: Yeah, so we contract sourced most of our fruit.

[00:23:11] [SPEAKER_00]: We do have a vineyard side on property, but that is more of an aesthetic vineyard.

[00:23:15] [SPEAKER_00]: We are looking at sourcing fruit from that vineyard for a 50 year celebration.

[00:23:20] [SPEAKER_00]: Oh, cool. That would be a neat one.

[00:23:21] [SPEAKER_00]: So that keep an eye out for that one.

[00:23:24] [SPEAKER_00]: But we deal with about 10 different vineyards on a yearly basis that we have long-term contracts

[00:23:29] [SPEAKER_00]: with kind of guiding those growers into the styles of fruit that we need to make the

[00:23:35] [SPEAKER_00]: best quality of wines for our portfolios.

[00:23:38] [SPEAKER_02]: And those are mostly high plains area?

[00:23:40] [SPEAKER_00]: Yeah, so now they are all high plains.

[00:23:43] [SPEAKER_00]: So the nine of the 10 were high plains.

[00:23:46] [SPEAKER_00]: We no longer source from Del Valley vineyards or we haven't in the last few years.

[00:23:49] [SPEAKER_00]: So we've picked up another high plains grower to fill that slot for us.

[00:23:55] [SPEAKER_00]: So currently it's pretty much all high plains fruit.

[00:23:58] [SPEAKER_00]: And is all your production done here outside?

[00:24:01] [SPEAKER_00]: You have full production facilities here and do everything here?

[00:24:03] [SPEAKER_00]: Yes, so outside of growing, everything does happen on property here.

[00:24:07] [SPEAKER_00]: So we've got over 40 different bats.

[00:24:11] [SPEAKER_00]: We've got cement, concrete.

[00:24:14] [SPEAKER_00]: We've got fooders.

[00:24:16] [SPEAKER_00]: We've got stainless steel and fora.

[00:24:19] [SPEAKER_00]: So we've got all sorts of unique fermentation vessels, barrel room on property,

[00:24:24] [SPEAKER_00]: and then a fully automated bottling line.

[00:24:27] [SPEAKER_00]: We will have some screw cap offerings coming out for our more of our sweet driven wines or

[00:24:32] [SPEAKER_00]: valued tiered wines rolling down to the marketplace over the next year to two years.

[00:24:37] [SPEAKER_00]: So we're excited for that to have a little bit more ease of access.

[00:24:41] [SPEAKER_00]: The sustainability and everything there?

[00:24:41] [SPEAKER_00]: Yeah, and the sustainability of packaging.

[00:24:43] [SPEAKER_00]: But slowly but surely, you know, everything is moving to as much 100% Texas

[00:24:48] [SPEAKER_00]: as we possibly can make it.

[00:24:50] [SPEAKER_02]: So you do things in bow, I guess age in both concrete you mentioned a moment ago,

[00:24:55] [SPEAKER_02]: and fora, stainless and oak.

[00:24:57] [SPEAKER_02]: So you do different wines at different wasps.

[00:25:00] [SPEAKER_02]: You kind of experiment with some of those things.

[00:25:01] [SPEAKER_02]: Do you have certain programs for each one?

[00:25:03] [SPEAKER_02]: How does that look for production?

[00:25:05] [SPEAKER_00]: Yeah, so the cement was something that kind of came about after a discussion of Jason and I

[00:25:12] [SPEAKER_00]: tasting through Texas wines, Texas white wines in general.

[00:25:15] [SPEAKER_00]: We're both really big fans of the Marson and Ruson varietals, but we've felt for a while that

[00:25:23] [SPEAKER_00]: those varietals were treated too much like California Chardonnay.

[00:25:26] [SPEAKER_00]: Okay.

[00:25:26] [SPEAKER_00]: So we started exploring other outlets on how we could frame this fruit without

[00:25:30] [SPEAKER_00]: distracting from the fruit profile or from the taste.

[00:25:33] [SPEAKER_00]: Okay.

[00:25:34] [SPEAKER_00]: Where oak can sometimes overpower that delicacy that you would find in Ruson.

[00:25:39] [SPEAKER_00]: So we experimented with the first concrete tank putting Ruson in that,

[00:25:43] [SPEAKER_00]: and that's the 2022 Kabachek Vineyards Ruson that goes into our wine club release.

[00:25:49] [SPEAKER_01]: Okay.

[00:25:50] [SPEAKER_00]: After seeing the success of that, we've ended up purchasing another one.

[00:25:54] [SPEAKER_00]: So now we have one for Ruson and one for V&A.

[00:25:57] [SPEAKER_00]: Oh, wow, cool.

[00:25:58] [SPEAKER_00]: Yeah, so exploring that.

[00:25:59] [SPEAKER_00]: And then amphora has always been something that we've liked to mess around with.

[00:26:03] [SPEAKER_00]: We make a malbec and a multiple chiano and the two different amphora vessels that we have on property.

[00:26:09] [SPEAKER_00]: Those fall under our artist series collection, which would be a direct consumer product here at

[00:26:14] [SPEAKER_00]: the winery. Also very unique expressions of those fruit as amphora is allowing an

[00:26:20] [SPEAKER_00]: autogen exchange without an imparting aroma.

[00:26:23] [SPEAKER_00]: Yeah, very old, old world style for that particular.

[00:26:27] [SPEAKER_00]: Exactly.

[00:26:27] [SPEAKER_02]: So does the concrete help provide more of kind of a minerality to the Ruson and the Marson?

[00:26:34] [SPEAKER_00]: I wouldn't go as far as trying to pin it down as minerality.

[00:26:39] [SPEAKER_00]: I would say a little bit more of texture.

[00:26:41] [SPEAKER_00]: Okay.

[00:26:41] [SPEAKER_00]: So it's going to add body and texture without adding tannin.

[00:26:46] [SPEAKER_00]: So we're still getting the full body style of Ruson, but without the extra tannin,

[00:26:53] [SPEAKER_00]: without the distracting aromas that oak can provide sometimes.

[00:26:57] [SPEAKER_00]: So we're getting purity of fruit with good texture that is a well-balanced and fuller

[00:27:02] [SPEAKER_00]: body expression.

[00:27:03] [SPEAKER_02]: What would be the biggest difference between say a Ruson and Marson done in a stainless

[00:27:07] [SPEAKER_02]: versus Ruson and Marson done in like a concrete?

[00:27:11] [SPEAKER_00]: Yeah, so stainless tanks are not going to have the oxygen exchange that you would get

[00:27:16] [SPEAKER_00]: out of concrete. So there is still some oxygen exchange happening in the concrete,

[00:27:21] [SPEAKER_00]: just how there is an amphora and an oak. It's just not at the same rate that you would

[00:27:26] [SPEAKER_00]: see in oak. So oak is going to have a little bit faster dissolved oxygen rate than what we

[00:27:32] [SPEAKER_00]: would see in cement or amphora. Stainless steel is not going to have any.

[00:27:36] [SPEAKER_00]: So if we were to make it in stainless steel, you're going to get purity and like freshness

[00:27:40] [SPEAKER_00]: of fruit, but you might not get that kind of rounding effect of the body itself without

[00:27:47] [SPEAKER_00]: having that that oxygen or some type of extended aging time.

[00:27:52] [SPEAKER_00]: So it might be a little more lighter and crisper.

[00:27:55] [SPEAKER_00]: Exactly. So kind of think of like when you if you've ever had like an oak chardonnay.

[00:27:58] [SPEAKER_00]: Yeah.

[00:27:59] [SPEAKER_00]: That's going to be a little bit more crisp and kind of like piercing her lean

[00:28:02] [SPEAKER_00]: in their flavor. It would be like that.

[00:28:04] [SPEAKER_00]: Okay.

[00:28:04] [SPEAKER_00]: Stainless steel.

[00:28:05] [SPEAKER_01]: Interesting.

[00:28:06] [SPEAKER_00]: We still wanted the bigger expression of the Ruson. We just were trying to figure out a technique

[00:28:12] [SPEAKER_00]: that we could use that didn't distract the power.

[00:28:15] [SPEAKER_00]: Overpower it.

[00:28:16] [SPEAKER_00]: Exactly. Like oak sometimes.

[00:28:18] [SPEAKER_02]: Sure, sure.

[00:28:19] [SPEAKER_02]: So what are some of your favorite wines that Yanuistakato makes?

[00:28:25] [SPEAKER_00]: Yeah, absolutely. So I'm a very big fan of our Gruner Vetliner.

[00:28:29] [SPEAKER_02]: Yeah.

[00:28:30] [SPEAKER_00]: So we've we grow some Gruner up here, the Texas High Plains.

[00:28:33] [SPEAKER_01]: Really? I would think that is be a very much more cold grape.

[00:28:36] [SPEAKER_00]: It is winter hardy, but it's not necessarily a cool climate

[00:28:42] [SPEAKER_00]: varietal.

[00:28:42] [SPEAKER_00]: Okay.

[00:28:43] [SPEAKER_00]: So when you think of Vienna like Comptal, Central Austria,

[00:28:46] [SPEAKER_00]: it is still getting into the 90s in the summertime.

[00:28:50] [SPEAKER_00]: So it has some longevity here in the high plains that we get the good diurnal shifts.

[00:28:58] [SPEAKER_00]: Lots of cool. So it is kind of cooling down a little bit.

[00:29:00] [SPEAKER_00]: We'll maybe see what happens over the next couple years if we get sustainable heats over 100,

[00:29:06] [SPEAKER_00]: how we have in the past.

[00:29:08] [SPEAKER_00]: But as of right now, the varietal, in our opinion, is doing really good.

[00:29:11] [SPEAKER_00]: It's a perfect porch pounder. These crisp mineral driven white wines.

[00:29:17] [SPEAKER_00]: To me, that's probably my favorite white, currently.

[00:29:20] [SPEAKER_00]: I'm a sucker for our signature rosé.

[00:29:23] [SPEAKER_00]: So this is a cinso based rosé that we grow the cinso for the true reason of rosé production.

[00:29:31] [SPEAKER_00]: Okay.

[00:29:31] [SPEAKER_00]: So this is not a byproduct of red wine making practices.

[00:29:34] [SPEAKER_00]: We are picking this fruit early for the idea of making rosé.

[00:29:39] [SPEAKER_00]: So super fresh, easy drinker.

[00:29:43] [SPEAKER_00]: I find that to be probably my go-to, especially if I'm buying something from our brand or getting

[00:29:52] [SPEAKER_00]: on the red front. I kind of go back and forth.

[00:29:56] [SPEAKER_00]: I think our San Giovese Classico, or 2001 San Giovese Classico that just got gold medal at

[00:30:01] [SPEAKER_00]: Texon this year is a pretty pure expression of the type of San Giovese you would see coming out

[00:30:08] [SPEAKER_00]: of out of Tuscany, especially in the Chianti zones. You get really good red fruit, higher

[00:30:13] [SPEAKER_00]: acidity than normal, little earth tones in the background, little tomato leaf, kind of that

[00:30:19] [SPEAKER_00]: vegetable note. To me it's super pretty but is a food wine like...

[00:30:23] [SPEAKER_00]: Good pizza wine.

[00:30:24] [SPEAKER_00]: Exactly, need some food alongside of it but if I was looking for a glass of red wine just to

[00:30:28] [SPEAKER_00]: sit down and drink currently would be our Hofsley Muvedra.

[00:30:32] [SPEAKER_02]: Okay.

[00:30:33] [SPEAKER_02]: Yeah.

[00:30:33] [SPEAKER_02]: And then what are some of your most popular wines with customers? One of the ones that

[00:30:37] [SPEAKER_02]: it's just hard to keep at stock because they just fly off the shelves whenever you release

[00:30:40] [SPEAKER_02]: them.

[00:30:40] [SPEAKER_00]: Yeah, absolutely. So the Gruner Vetliner actually is one of our, that sells out probably the

[00:30:45] [SPEAKER_00]: fastest of any of our direct to consumer white wines every single year. Outside of that the

[00:30:50] [SPEAKER_00]: unique thing with Yonah O'esticado is there's kind of three distinctive sectors of our business

[00:30:55] [SPEAKER_00]: and we have, you know, we do produce some sweet wines and with quality as well. So

[00:31:01] [SPEAKER_00]: our Moscato has won Best Texas White Wine a few different times at Lonesome International.

[00:31:06] [SPEAKER_00]: It's a really well classically made Moscato. It's not going to have that ever vests

[00:31:10] [SPEAKER_00]: since like you would see coming out of Oste in Italy but just a really pure crisp, slightly

[00:31:15] [SPEAKER_00]: sweet style of Moscato. That's a really popular one. We have a Lemon Moscato coming out this

[00:31:22] [SPEAKER_00]: summer. It's a Lemon Cello inspired Moscato that our consumer base really likes the

[00:31:27] [SPEAKER_00]: cherry version so we think that they're going to really like the lemon side of that.

[00:31:32] [SPEAKER_00]: So we have our our sweet sector then we have our everyday drinkers and then we

[00:31:35] [SPEAKER_00]: have our more premier section. Okay. So I'm just going to give an example out of each one.

[00:31:41] [SPEAKER_00]: So the Moscato would probably be the biggest out of our, that are the sweet red. Everybody

[00:31:45] [SPEAKER_00]: is known Yonah O for producing sweet red. Okay. But a lot of people don't understand

[00:31:50] [SPEAKER_00]: that we also have you know 48 other wines available for them to try. Yeah. So in our

[00:31:55] [SPEAKER_00]: everyday drinkers I really think that the Sauvignon Blanc or the Meritage Red Blend

[00:32:00] [SPEAKER_00]: or the Signature Red Blend is a really just classic expressions of an easy drinking red

[00:32:07] [SPEAKER_00]: and a really crisp pure Sauvignon Blanc. And then I think our cellar reserve Timperneo

[00:32:13] [SPEAKER_00]: is probably the best bang for the buck out of everything that we make. Just again one gold

[00:32:18] [SPEAKER_00]: medal at Somalia Choice Awards in Chicago this year. Just a pure expression of Timperneo

[00:32:24] [SPEAKER_00]: from Texas. Deep medium-bodied red fruit you know you get that classic kind of tobacco

[00:32:32] [SPEAKER_00]: dustiness to it but again just an everyday crowd pleaser. So if you're going to a dinner party

[00:32:37] [SPEAKER_00]: or something looking for that bottle pretty much any grocery store in Texas is going to have the

[00:32:42] [SPEAKER_00]: cellar reserve Timperneo from Yonah O'estecato $22 a bottle. That's the one to get. That's

[00:32:47] [SPEAKER_02]: the one. You hear that? So when you're at the grocery store make sure you grab that

[00:32:51] [SPEAKER_02]: and take that to your next party because that's going to be a winner. Absolutely. I love it.

[00:32:55] [SPEAKER_02]: Okay so let's get we'll come back to the wines in just a moment but you get this beautiful gorgeous

[00:33:02] [SPEAKER_02]: facility here we're in the conference room right now but huge patio outside this great

[00:33:08] [SPEAKER_02]: indoor tasting room things like that do y'all do a lot of events or activities here at the

[00:33:12] [SPEAKER_00]: winery? Yeah absolutely so we have one major public festival every quarter so we do four year

[00:33:19] [SPEAKER_00]: our next one is going to be Grape Day that's October 26th it's a Saturday. This will be the 30th

[00:33:25] [SPEAKER_00]: year that we've hosted Grape Day so it's a celebration of harvest it's a great way to come out

[00:33:30] [SPEAKER_00]: and try everything from Yonah O'estecato with live music we've got a VIP section we have

[00:33:36] [SPEAKER_00]: live chef demonstrations you know in the past I've done educational seminars so it's really

[00:33:43] [SPEAKER_00]: a unique way to come out explore Texas wines see what Yonah has to offer and spend the day with us

[00:33:49] [SPEAKER_00]: eating and drinking and having a good time. All right you do four different ones per year

[00:33:53] [SPEAKER_00]: yes typically yeah so October will be Grape Day December we have a Christmas market out here

[00:33:59] [SPEAKER_00]: in March we have what is called salsa and sangria so it's local vendors bringing their

[00:34:05] [SPEAKER_00]: bringing their chips and salsas out and allowing people to try and sample their things

[00:34:12] [SPEAKER_00]: as well as we make sangria and wine-based cocktails okay so harping into kind of my background of

[00:34:18] [SPEAKER_00]: making yeah pre-made cocktails for a living we've transferred that into and making pre-batched

[00:34:25] [SPEAKER_00]: different wine cocktails so it's not the the normal sangria just some fruit and red wine

[00:34:31] [SPEAKER_00]: they're really layered interesting expressions of sangria so yeah and then the last one would

[00:34:37] [SPEAKER_00]: be our wine and clay festival so okay there's a local clay guild located up here in the

[00:34:42] [SPEAKER_00]: interesting Yonah Estecato region that we've been hosting this event for them for years

[00:34:47] [SPEAKER_00]: used to hosted in June we're now moving that to March so it'll be the very first week in

[00:34:52] [SPEAKER_00]: of March now so local vendors creating their own arts and crafts like sculpture and yeah clay

[00:34:59] [SPEAKER_00]: pottery paintings photography all sorts of amazing art so that'd be cool two-day festival

[00:35:05] [SPEAKER_00]: out here where incoming drinks from Yonah wine listen to some music you know get some good food

[00:35:10] [SPEAKER_02]: and shop around for some amazing art that's awesome that's really cool do you do like other kinds of

[00:35:15] [SPEAKER_02]: do you ever do anything on site like live music or pick up wine pick up club events or things

[00:35:21] [SPEAKER_00]: like that yeah absolutely so uh you know in the fall we have our thirsty Thursdays so we

[00:35:26] [SPEAKER_00]: have live music out here every Thursday evening uh from 6 to 8 p.m where we offer you know

[00:35:31] [SPEAKER_00]: drink discounts and just fun engagement with our with our customer base we do have a wine club

[00:35:37] [SPEAKER_00]: at Yonah Estecato so we have wine club pickup parties we have a wine club social event for our

[00:35:43] [SPEAKER_00]: club members the third Wednesday of every month providing you know orders wine entertainment

[00:35:50] [SPEAKER_00]: and then we do a couple special dinners in year two of them are private only to our club

[00:35:55] [SPEAKER_00]: and then one of them we actually do have tickets available to the public

[00:36:00] [SPEAKER_00]: usually partnering with one or two different chefs to put on a five to six course dinner

[00:36:04] [SPEAKER_00]: all paired with at least one or two wines per course so it really is kind of harkening

[00:36:08] [SPEAKER_00]: harping back to my Michelin days of guiding these wine pairing dinners and really kind of honing in

[00:36:15] [SPEAKER_00]: on what grows well in the high plains and finding up-and-coming chefs in the high planes to

[00:36:21] [SPEAKER_02]: to kind of put together a culinary experience well you know wine is one thing on its own

[00:36:25] [SPEAKER_02]: I love wine I can just sip wine I can and but when you start pairing wine with foods and you

[00:36:29] [SPEAKER_02]: see the amazing things that the food brings out in the wine or that the wine can somebody even bring

[00:36:34] [SPEAKER_02]: out of the food it's just an amazing thing so I love those types of dinners where everything's

[00:36:38] [SPEAKER_02]: very centered and focused in on that particular matching all right so let's say that um

[00:36:44] [SPEAKER_02]: listeners are getting excited uh they're going to be either living this area or they're going

[00:36:48] [SPEAKER_02]: to come out to this area they want to come visit Yonah Estecato uh and they want to do

[00:36:52] [SPEAKER_02]: a tasting so let's talk about what are the details of what that looks like so when they

[00:36:56] [SPEAKER_02]: come to do a tasting is there like a set flight of wines that they taste or do they get to choose

[00:37:01] [SPEAKER_02]: their wines or a combination or what what does a tasting cost what does it look like when somebody

[00:37:06] [SPEAKER_00]: wants to come do a tasting here yeah absolutely so um if you come out to do a tasting at Yonah

[00:37:11] [SPEAKER_00]: we have a printed uh you know basically a tasting book for each quarter inside of that

[00:37:18] [SPEAKER_00]: there are four different types of tastings so we have a sweet tasting we have our what we call

[00:37:23] [SPEAKER_00]: our signature tasting which would be products that would be distributed throughout the state of Texas

[00:37:27] [SPEAKER_00]: okay we have our premier tasting which would be our direct consumer products or products that

[00:37:32] [SPEAKER_00]: would be included into our wine clubs and then we have our award-winning tasting so uh taking

[00:37:37] [SPEAKER_00]: the most awarded wines over the last two years piling them into a tasting okay providing that

[00:37:43] [SPEAKER_00]: to a customer yeah all of those tastings are six wines okay gonna be uh one and a half ounce pours per

[00:37:49] [SPEAKER_00]: wine and they range anywhere from 25 to 40 dollars okay and then do do the customers need to make a

[00:37:56] [SPEAKER_02]: reservation or can they do walk-in what does that look like so walk-ins are welcome we ask if you

[00:38:01] [SPEAKER_00]: have a party of six or more to give us a call ahead of time uh we don't take reservations per

[00:38:06] [SPEAKER_00]: say but uh if you do give us a call ahead of time uh if there's available seating at that

[00:38:11] [SPEAKER_00]: moment we will put down a reserve sign and hold it for you for 30 minutes while you make your way

[00:38:15] [SPEAKER_00]: out here uh anything over a 12 person group we do have some special private spaces on our property

[00:38:21] [SPEAKER_00]: where we can set you up and provide a nice experience for you uh just needed to know that

[00:38:26] [SPEAKER_00]: ahead of time sure if you just get that heads up exactly time yeah that works great um what

[00:38:30] [SPEAKER_00]: about you what are your operating hours so we are close on Mondays but uh Tuesday through

[00:38:36] [SPEAKER_00]: uh Saturday it is noon to or Tuesday through Friday noon to five Saturday is noon to six okay

[00:38:44] [SPEAKER_02]: Sunday is one to six one six okay perfect and of course they can always look at that up on the

[00:38:49] [SPEAKER_00]: website but yes I like to discover some of that and also check check the social media is just to

[00:38:53] [SPEAKER_00]: make sure if we have a private event or anything it will always get posted on our Facebook and

[00:38:57] [SPEAKER_00]: Instagram channels so that way if you are coming this way and we might have a wedding

[00:39:02] [SPEAKER_00]: or something booked that day we do get that information out plenty of time in advance so that

[00:39:06] [SPEAKER_00]: way uh hopefully you're not disappointed don't come to the door and get like a lot of seconds

[00:39:11] [SPEAKER_02]: absolutely what about um are there do you have any restrictions on like say somebody wants to come

[00:39:16] [SPEAKER_02]: in but they have kids or maybe they have they want to bring their pets or things like that what

[00:39:20] [SPEAKER_00]: are your your restrictions yeah no restrictions we're kid friendly pet friendly perfect highly

[00:39:25] [SPEAKER_00]: encouraged to bring your fur babies or your babies uh we've got water bowls on site so we can

[00:39:29] [SPEAKER_00]: easily uh set you and your dogs up we've got some non-alcoholic beverages we've got an array of food

[00:39:35] [SPEAKER_00]: and snacks available to our customers so you can come and make a day out of it we've got picnic

[00:39:40] [SPEAKER_00]: blankets if you want to go sit out under the shade in the grass around the vineyard cut out

[00:39:45] [SPEAKER_00]: and we do have some lawn games on site so if your kid's going to come out and play

[00:39:48] [SPEAKER_00]: some lawn games we can always get those things to distract them if they need to yeah

[00:39:52] [SPEAKER_01]: all right because they're not going to want to just sit at the table and drink their little

[00:39:55] [SPEAKER_01]: Kool-Aid and say exactly I can see you kid just say they're swirling swirling the Kool-Aid smell

[00:40:00] [SPEAKER_01]: you're fruit punch i'm smelling a little bit fruit punch it's good nose right there tell me about

[00:40:05] [SPEAKER_02]: your food options so can people bring their own food or you said you had some food options

[00:40:10] [SPEAKER_00]: what does that look like yeah so we're not going to tell you uh we're not going to turn

[00:40:13] [SPEAKER_00]: you away if you do want to bring out somebody don't your own snacks but we do have a really

[00:40:17] [SPEAKER_00]: great selection of snacks so as you sit down for a tasting you're greeted with some small

[00:40:21] [SPEAKER_00]: welcome bites kind of changes quarter to quarter currently right now it is a salt and mixed nuts

[00:40:28] [SPEAKER_00]: without peanuts and chocolate covered cashews they get given to you a welcome our kind of

[00:40:35] [SPEAKER_00]: yanno general store has fresh baked baguettes from a local baker they get delivered every

[00:40:39] [SPEAKER_00]: wednesday and friday a great selection of curated cured meats from around the world

[00:40:45] [SPEAKER_00]: cheeses conserva you know i'm really excited about the new french butters that we just

[00:40:50] [SPEAKER_00]: got in to go with the baguette so kind of a gourmet experience available we have customized

[00:40:55] [SPEAKER_00]: or small charcuterie boards that are pre-made that are easy to grab and go and then you can kind of

[00:41:01] [SPEAKER_00]: make it your own if you're looking for a full meal there's plenty of things here that can

[00:41:04] [SPEAKER_00]: fill you up or if you're just looking for something to the snack on why you taste some wine yeah

[00:41:08] [SPEAKER_00]: we have that for you as well so what are your busier and slower seasons what's the best time

[00:41:13] [SPEAKER_00]: to come visit yeah so kind of depends on what you're what you're looking for when you go

[00:41:18] [SPEAKER_00]: visit someplace you know if you're a person who wants to have a little bit more customer

[00:41:22] [SPEAKER_00]: interaction if you want to be there and talking about you know talking with people amongst you

[00:41:26] [SPEAKER_00]: drinking wine the fall is your friend okay uh lubek kind of operates along with the

[00:41:32] [SPEAKER_00]: the flow of texas tech university so in the summer we have a lot of people leaving lubek

[00:41:36] [SPEAKER_00]: it's a little warm out here a lot of families have the opportunity to travel and go on vacation

[00:41:40] [SPEAKER_00]: because kids are out of school so if you don't like crowds the summertime is your friend

[00:41:46] [SPEAKER_00]: saturdays consistently stay busy for us but thursdays and fridays during the summer

[00:41:51] [SPEAKER_00]: really nice enjoyable pace okay you know wine country pace laid back release the fall is where

[00:41:57] [SPEAKER_00]: it kind of gears up especially as we get into football season a lot of people travel into lubek

[00:42:02] [SPEAKER_00]: to go to texas tech football games so thursday friday saturdays during the fall kind of ramp

[00:42:06] [SPEAKER_00]: up yeah especially on away games saturdays get busy home games saturdays are not as busy

[00:42:13] [SPEAKER_00]: but fill up quickly after the game okay so you mentioned a moment ago your wine club

[00:42:18] [SPEAKER_02]: so tell me about your wine club well what does that look like yeah absolutely so our wine club is a

[00:42:23] [SPEAKER_00]: four bottle eight bottle or 12 bottle wine club okay customization available to the wine club member

[00:42:28] [SPEAKER_00]: so jason sentani our winemaker puts together a list for each release we do it three times a year

[00:42:35] [SPEAKER_00]: uh so september december and april okay inside of each release will be anywhere between five

[00:42:42] [SPEAKER_00]: and eight wines that you have availabilities to select from oh okay there's always going to be one

[00:42:46] [SPEAKER_00]: product that is locked in every release uh just uh that's a product that jason believes he wants

[00:42:53] [SPEAKER_00]: everybody to to have or experience so there's always going to be one selection from jason that

[00:42:58] [SPEAKER_00]: is going to be an everybody's pick but outside of that you can kind of sort through that list and

[00:43:03] [SPEAKER_00]: either double down on something that you're really keen on or add you know whatever you're

[00:43:07] [SPEAKER_00]: looking for each club itself comes with different sets of perks so the four bottle club is a $150

[00:43:15] [SPEAKER_00]: flat fee per release plus tax and shipping um you get 20 off any purchases while you're out here

[00:43:22] [SPEAKER_00]: you get a free uh tasting for you and a guest once a quarter and then we have these wine club

[00:43:28] [SPEAKER_00]: socials on wednesdays that she can attend the third wednesday of every month eight bottle

[00:43:32] [SPEAKER_00]: member uh now you got 25 off that's $250 set fee okay um free shipping if you're a shipping

[00:43:40] [SPEAKER_00]: member on the eighth bottle okay and then uh you get VIP tickets to our grape day celebration in

[00:43:46] [SPEAKER_00]: october and one special wine club dinner as well as the monthly socials okay and then the 12 bottle

[00:43:53] [SPEAKER_00]: is $350 set fee um 30 off any purchases you get a you and up to three guests

[00:44:00] [SPEAKER_00]: free tastings every quarter uh we have two special dinners a year that you're invited to

[00:44:06] [SPEAKER_00]: you get two VIP tickets to grape day and then all the the socials as well on your wine club can

[00:44:12] [SPEAKER_00]: people sign up online or do they need to come here yeah absolutely so if you go to yonowine.com

[00:44:17] [SPEAKER_00]: there's a tab on our website that says uh yonowine club or join the wine club and on there it

[00:44:23] [SPEAKER_00]: breaks down uh what what each club is and there's a link for you to click up and sign

[00:44:27] [SPEAKER_00]: online so you don't have to be here in person um if you have an experience of our direct consumer

[00:44:32] [SPEAKER_00]: wines they are 100 Texas high planes uh usually single varietal single vineyard there are some

[00:44:39] [SPEAKER_00]: blends but really truly showcasing a specific place of our region and uh sometimes a specific

[00:44:45] [SPEAKER_02]: winemaking style now i know that you mentioned a moment ago uh bottles that you can find in

[00:44:52] [SPEAKER_02]: local grocery store things like that i know that yonow is very big on distribution about how many

[00:44:58] [SPEAKER_00]: cases per year do you think y'all produce uh so last year we made about 107,000 cases wow we were

[00:45:04] [SPEAKER_00]: down a little bit from the previous year of 125,000 cases okay at one point uh we had about

[00:45:09] [SPEAKER_00]: 165,000 cases in production but slowly have been pivoting away from outside of Texas fruit

[00:45:17] [SPEAKER_00]: and kind of adjusting some of our some of our productions well and wine as a whole in the whole

[00:45:22] [SPEAKER_02]: industry has been kind of going down a little bit of wine consumption but i would guess that's

[00:45:27] [SPEAKER_02]: probably the largest distribution in Texas from my current understanding and belief we are the

[00:45:33] [SPEAKER_00]: largest distributed winery in the state of Texas so where can people find your wine so if they

[00:45:38] [SPEAKER_02]: can't come here for whatever reason uh where were the places that you're distributing where

[00:45:42] [SPEAKER_00]: were the places where people can look for it yeah so if you've got a h e b albert's and kroger

[00:45:47] [SPEAKER_00]: tom thumb market street central market whole foods if you got any of those stores any grocery store

[00:45:53] [SPEAKER_00]: you're going to find a bottle of yonoh estecado um i saw a statistic from ourselves team the other

[00:45:57] [SPEAKER_00]: day that there are 9268 stores that have at least one bottle of yonoh products in the state of

[00:46:04] [SPEAKER_02]: texas there you go so almost any grocery store you go to you should be able to find it

[00:46:08] [SPEAKER_00]: if you can't find it or you want the easier way to figure out where to find it if you go to our

[00:46:12] [SPEAKER_00]: website there's a tab that says find our wine type in your zip code it will automatically

[00:46:17] [SPEAKER_00]: populate a graph for you that shows you every product that we have and the nearest store to you

[00:46:23] [SPEAKER_00]: nice and then i'm presumed some of the liquor stores as well like say as specs and a

[00:46:27] [SPEAKER_02]: yeah specs total wine yes sir absolutely okay awesome um well let's talk for a second we've

[00:46:33] [SPEAKER_02]: talked about amazing progress you made i can't believe 50 years that's that's really amazing

[00:46:37] [SPEAKER_02]: this could be a fun celebration in a couple of years what does the future look like for yonoh

[00:46:41] [SPEAKER_02]: estecado do you have other plans for future growth or new areas you want to explore or venture out

[00:46:47] [SPEAKER_00]: in what does that look what's the future hold yeah so um one thing i really love about our our

[00:46:52] [SPEAKER_00]: winery is we're constantly doing research and development um you know we're constantly looking

[00:46:58] [SPEAKER_00]: for new products to come out different styles of products um so there's always going to

[00:47:02] [SPEAKER_00]: be something new happening at yonoh on the winefront uh we are currently also exploring

[00:47:08] [SPEAKER_00]: potential secondary locations for tasting rooms across the state of texas and potentially uh

[00:47:13] [SPEAKER_02]: project work okay so maybe expansion of tasting rooms or things like that as well absolutely

[00:47:17] [SPEAKER_02]: that'll be exciting so what in your opinion with all the different places that you could go to

[00:47:23] [SPEAKER_02]: for wineries uh what sets yonoh estecado apart what really makes yonoh a place where

[00:47:29] [SPEAKER_02]: somebody says a listener who's listening this says i really need to go visit that place yeah

[00:47:33] [SPEAKER_00]: absolutely so first and foremost would be our heritage uh being the the second oldest winery

[00:47:38] [SPEAKER_00]: and the winery that really kind of restarted the wine industry for texas um would be my first

[00:47:45] [SPEAKER_00]: part of that answer but to me the real core of this answer is the core belief of yonoh estecado

[00:47:51] [SPEAKER_00]: that we're always going to over deliver on quality at a valued price okay so we want

[00:47:56] [SPEAKER_00]: you to be able to explore what is happening in our state of texas the different grapes that are

[00:48:01] [SPEAKER_00]: being grown in the texas high plains um the different unique vineyard sites because we do make a lot of

[00:48:06] [SPEAKER_00]: single vineyard bottling offers but again that same idea that everything is going to be delivered

[00:48:11] [SPEAKER_00]: at a price point that is conceived of value for a consumer okay so we we've only got three

[00:48:16] [SPEAKER_00]: bottles that are over a 45 dollar price point really um 95 percent of our portfolio falls

[00:48:22] [SPEAKER_00]: under 30 dollars really uh even our direct consumer products so we really are trying to

[00:48:28] [SPEAKER_00]: over deliver on quality at a price point that in today's time where you know everybody's trying

[00:48:35] [SPEAKER_00]: to make a dollar go a little bit farther um you're not going to feel bad grabbing a bottle

[00:48:38] [SPEAKER_00]: of yonoh wine you know our our history is such a unique history yeah and you know we've been

[00:48:43] [SPEAKER_00]: served in the white house a few different times really yeah it's but really for me it's like

[00:48:48] [SPEAKER_00]: if you do come out to Lubbock you know come see us but also go see the other wineries that are here

[00:48:53] [SPEAKER_00]: yeah you know you you've understand to run in this podcast that you know it's a hard business wine

[00:48:59] [SPEAKER_00]: is tough and if we don't support each other and in the other wineries in texas uh nobody's

[00:49:06] [SPEAKER_00]: going to succeed so for me i really want everybody to to not just try yonoh wine but see

[00:49:12] [SPEAKER_00]: what other wineries are around us go visit them because we all put the same time effort love

[00:49:17] [SPEAKER_00]: into these products and at the end of the day we just need people to go out there and ask for more

[00:49:23] [SPEAKER_02]: texas wine all right well like he said wine is a tough business but oh for us consumers it's so worth

[00:49:37] [SPEAKER_02]: it i'm so thankful for these amazing winemakers and producers making these tasty beverages for us

[00:49:42] [SPEAKER_02]: to drink to see the great wines that we can produce in the state of texas and when you

[00:49:47] [SPEAKER_02]: really go to see yonoh estecado see their incredible facilities there you taste those

[00:49:52] [SPEAKER_02]: great wines with that storied history you'll realize that yonoh is definitely a place it's on

[00:49:58] [SPEAKER_02]: your bucket list or it should be on your bucket list of texas wineries that you must go visit soon

[00:50:03] [SPEAKER_02]: and even while we were in the tasting room they provided a ton of food uh they have a little

[00:50:09] [SPEAKER_02]: store there we bought some fresh baguettes we had some great cheeses we even bought this

[00:50:14] [SPEAKER_02]: really tasty orange figs spread that we put on the bread and there was so many great things

[00:50:20] [SPEAKER_02]: that we were able to do there besides just tasting wine now when you go make sure you check out their

[00:50:25] [SPEAKER_02]: website first it's www.yonohine.com now remember yonoh is a Spanish word it's got two L's in that so

[00:50:33] [SPEAKER_02]: it's www.llanohine.com so make sure you add in that second L there it's pronounced as yonoh

[00:50:43] [SPEAKER_02]: and on their website you're going to find more about all those storied wines that they make

[00:50:48] [SPEAKER_02]: there you can see all the details on those what to expect when you visit uh you'll see more about

[00:50:53] [SPEAKER_02]: some of their history some more in-depth information there you'll also see information

[00:50:58] [SPEAKER_02]: about their wine clubs if you want to join the wine clubs that he talked about there in the

[00:51:02] [SPEAKER_02]: interview and then you'll also see a section about all of the great prestigious awards

[00:51:07] [SPEAKER_02]: that they've won for their wines there at yonohistecado and don't forget when you go to

[00:51:12] [SPEAKER_02]: see them make sure you tell them you heard about them on this podcast Texas Undervine

[00:51:17] [SPEAKER_02]: now while we were there after the interview Matt was so hospitable and generous with us

[00:51:22] [SPEAKER_02]: and he sat down and gave more of his time to pour samples of so many great wines we were sipping all

[00:51:27] [SPEAKER_02]: these amazing wines talking to the other patrons around us who were also tasting some of the

[00:51:32] [SPEAKER_02]: fun wines and eating all this great food and it was so much fun to taste so many great wines

[00:51:37] [SPEAKER_02]: I fell so in love with a lot of those wines I had to take a bunch of bottles home with me

[00:51:42] [SPEAKER_02]: but of course it always came down to settling in and homing in on that one bottle that I really

[00:51:48] [SPEAKER_02]: feel like represented yonohistecado wine it was my favorite one while I was there

[00:51:53] [SPEAKER_02]: and if you know me very well you'll know I'm a huge fan of Merlot I'm a sucker for Merlot

[00:51:58] [SPEAKER_02]: and of course that's what I ended up coming home with as my library bottle for this episode

[00:52:03] [SPEAKER_02]: so this is a 2022 Merlot from Lily of the Vine Vineyard which is up in the high plains

[00:52:10] [SPEAKER_02]: and it has all the great things you'd expect from a Merlot a lot of that richness the balance

[00:52:16] [SPEAKER_02]: that's there in the wine itself the kind of blue fruit and dark fruit flavors really had a long

[00:52:23] [SPEAKER_02]: finish I really enjoyed that wine and being as young as it is it definitely has a lot of room

[00:52:29] [SPEAKER_02]: to age so I expect this wine to be great for several more years if you decide to buy it

[00:52:34] [SPEAKER_02]: and lay it down and age it for a little longer so that was the bottle that I purchased to bring

[00:52:38] [SPEAKER_02]: home to represent yonohistecado wines for this particular episode you really have to try it when

[00:52:44] [SPEAKER_02]: you go to visit yonohistecado and tell me what you think all right well we're coming now to the end

[00:52:50] [SPEAKER_02]: of the episode and I've got another road calling me to head out to some other great destination so

[00:52:55] [SPEAKER_02]: I can bring you that information as well but before I go if you're enjoying this episode or

[00:53:00] [SPEAKER_02]: enjoying this podcast would you consider possibly becoming a financial sponsor for the podcast

[00:53:05] [SPEAKER_02]: it really goes a long way to helping me pay for all the production costs and hosting and every

[00:53:10] [SPEAKER_02]: all my travel and all the things that I have to do to put this show together for you every other week

[00:53:15] [SPEAKER_02]: and so if you would consider doing that it only costs a few dollars a month to become a patron

[00:53:21] [SPEAKER_02]: of the website uh it's through patreon when you go to my website if you'd like to become a

[00:53:26] [SPEAKER_02]: patreon you can go to www.texasundervine.com and go to the very top of the page you'll

[00:53:33] [SPEAKER_02]: see a become a patron link there that will take you to my patreon page for only a few dollars a

[00:53:37] [SPEAKER_02]: month you'll get access to some behind the scenes materials like photos that I take at the winery

[00:53:42] [SPEAKER_02]: I try to take a lot of photos when I'm there I put up a video walkthrough for every winery that I go

[00:53:49] [SPEAKER_02]: to as I narrate and walk you through the taste series so you can get a feel for what it's

[00:53:53] [SPEAKER_02]: like beforehand and some few other little bonus things here and there so check that out again

[00:53:57] [SPEAKER_02]: it's at www.texasundervine.com and click the become a patron link and consider becoming a

[00:54:03] [SPEAKER_02]: patreon of Texas under Vine and as always to my current patreon subscribers my heart goes out to

[00:54:09] [SPEAKER_02]: you thank you so much for helping make this dream of mine a reality and if you're watching this on

[00:54:15] [SPEAKER_02]: youtube don't forget to like subscribe and follow so you get notifications when the new

[00:54:20] [SPEAKER_02]: episodes come out and while you're there leave a comment down below so tell me if you've been

[00:54:26] [SPEAKER_02]: to yano estecado maybe write something there about your favorite thing about the winery or if you've

[00:54:32] [SPEAKER_02]: just tasted their wines maybe in your local grocery store tell me what your favorite is or if you're

[00:54:37] [SPEAKER_02]: thinking about traveling to yano estecado winery tell me what you're most looking forward to when

[00:54:41] [SPEAKER_02]: you go see them and with that my time is up so don't forget subscribe to the podcast

[00:54:48] [SPEAKER_02]: and follow my socials to be notified anytime a brand new episode is released and until then

[00:54:53] [SPEAKER_02]: happy trails and bottoms up y'all

[00:55:00] [SPEAKER_02]: thanks for listening to Texas under Vine we strive to provide you with the best information about wine

[00:55:05] [SPEAKER_02]: businesses all over texas be sure to check out our website at texasundervine.com and follow us

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[00:55:17] [SPEAKER_02]: any suggestions or feedback also contact us if you're interested in donating sponsoring or

[00:55:23] [SPEAKER_02]: advertising on the podcast just to help us cover our expenses and bring even more great info to

[00:55:27] [SPEAKER_02]: you in future episodes above all travel safely and most especially drink responsibly

[00:55:40] [SPEAKER_02]: howdy vine trippers did you know that i now have a merchandise store for texas under vine

[00:55:45] [SPEAKER_02]: i only have a handful of limited items but you can go check those out and wear your Texas under

[00:55:50] [SPEAKER_02]: Vine swag if you'd like to tell all your friends about the great wine locations we have here in

[00:55:55] [SPEAKER_02]: texas and maybe get them interested in the podcast as well so there are things like t-shirts there

[00:56:00] [SPEAKER_02]: are there's a hoodie there's a beanie a ball cap things like that but one of the most exciting

[00:56:05] [SPEAKER_02]: things i have right now is my limited time offer t-shirt that's my season one t-shirt so this

[00:56:10] [SPEAKER_02]: is your tasting through texas texas under vine season one t-shirt it's only going to be

[00:56:14] [SPEAKER_02]: available for a little short amount of time on the back it has all the different locations like

[00:56:19] [SPEAKER_02]: a band tour t-shirt so this is a limited time item and you can go out and get it now and one of the

[00:56:24] [SPEAKER_02]: great things about that t-shirt is a portion of every sale goes to support the Texas Hill Country

[00:56:30] [SPEAKER_02]: winery scholarship fund so you know that by buying that t-shirt you're also investing in the

[00:56:36] [SPEAKER_02]: growing and flourishing of an amazing wine industry here in texas and all of those people

[00:56:41] [SPEAKER_02]: that are going to come and make it even better check out that merchandise store it's on my website

[00:56:45] [SPEAKER_02]: at texasundervine.com just go up to the top you'll see the link for the merchandise store

[00:57:01] [SPEAKER_02]: howdy vine trippers did you know that i now have a merchandise store for texas under vine

[00:57:06] [SPEAKER_02]: i only have a handful of limited items but you can go check those out and wear your texas

[00:57:10] [SPEAKER_02]: under vine swag if you'd like to tell all your friends about the great wine locations we

[00:57:15] [SPEAKER_02]: have here in texas and maybe get them interested in the podcast as well so there are things

[00:57:19] [SPEAKER_02]: like t-shirts there are there's a hoodie there's a beady a ball cap things like that but one of the

[00:57:25] [SPEAKER_02]: most exciting things i have right now is my limited time offer t-shirt that's my season one t-shirt so

[00:57:30] [SPEAKER_02]: this is your tasting through texas texas under vine season one t-shirt it's only going to be

[00:57:35] [SPEAKER_02]: available for a little short amount of time on the back it has all the different locations

[00:57:39] [SPEAKER_02]: like a band tour t-shirt so this is a limited time item and you can go out and get it now

[00:57:44] [SPEAKER_02]: and one of the great things about that t-shirt is a portion of every sale

[00:57:48] [SPEAKER_02]: goes to support the texas hill country winery scholarship fund so you know that by buying

[00:57:54] [SPEAKER_02]: that t-shirt you're also investing in the growing and flourishing of an amazing wine industry here

[00:57:59] [SPEAKER_02]: in texas and all of those people that are going to come and make it even better check out that

[00:58:04] [SPEAKER_02]: merchandise store it's on my website at texasundervine.com just go up to the top you'll see the link for the merchandise store