McPherson Cellars (High Plains)

[00:00:06] How do you buy a tripers? I wanted to take just a moment to talk to you about the Texas Wine

[00:00:10] Lever 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 person

[00:00:21] and if you ever want to go visit some of these great locations that we've been talking about in the podcast

[00:00:27] This will give you a great information about the place before you go

[00:00:30] And you'll be able to find other wineries in the area. So if you want to make a day of it go see several other places as well

[00:00:37] You can search by region

[00:00:38] You can sort the listings find ones that are kid friendly family friendly even ones that host our V's all kind to different sort of

[00:00:46] Listings you can find there in that app and on the website

[00:00:49] You can find other things as well in the area like restaurants

[00:00:53] Accommodations maybe events that are going on at the different winery

[00:00:56] So it's your one stop resource that goes hand in hand with this podcast

[00:01:00] Do we able to find those great places to go visit so check out the Texas Wine Lever website

[00:01:07] It's txylever.com or go to their app you can find it on the Google Play store or the Apple store as well

[00:01:14] Enjoy your trips among the vines and use that app

[00:01:41] The Texas Undervine and exploratory podcast to scout out the best Texas Wine Country has to offer

[00:01:47] I'm your wine guide Scott and I'm here to lead you on an auditory expedition to the vineyards and wineries across the great loan star state

[00:01:55] Each episode will cover a different vineyard winery or winery or winery to business operating in Texas

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

[00:02:05] It will excite you to visit and experience them for yourself

[00:02:08] Ready to play at a wine tour use these episodes to choose the most interesting spots for you and your friends to check out

[00:02:15] Most of all enjoy hearing about the rapidly growing wine industry in the state and what makes our wines and wineries the best

[00:02:36] How do you fellow vine trippers?

[00:02:38] So welcome to episode 48 of the Texas Undervine podcast

[00:02:42] So this past summer I was able to take a fun road trip up to the Panhandle area of Texas up to the Texas high plain

[00:02:50] While I was there I was able to stop into a fun little urban tasting room right in the heart of

[00:02:57] Lubbock Texas called McPherson sellers now some of you may have seen this before and

[00:03:03] Thought it was a big fearson a lot of people do pronounce it McPherson sellers

[00:03:07] But as I talked to the owner proprietor Kim McPherson he did explain to me that it's actually pronounced McPherson as his last name

[00:03:16] But it's a fun little location now if you happen to be an avid listener of the show

[00:03:22] You may recall a few episodes back episode 45 I did an interview at the Texas wine collective right outside of Frederick's bird

[00:03:30] Now the Texas wine collective used to be called four pointos sellers when it was first created and

[00:03:37] One of the founding members of four pointos sellers was Kim McPherson with McPherson sellers and

[00:03:44] He did that with the partnership of the other wineries to get a foothold and a place in the Texas Hill country

[00:03:51] Concerning the fact that he lives in Lubbock and his winery is based there in Lubbock

[00:03:56] So he wanted a chance to get his wines into the Texas Hill country area

[00:04:01] So he partnered with the other two vineyards to make four pointos sellers which we now know of as

[00:04:06] Texas wine collective through a name change a few years back

[00:04:09] If you're not familiar with the story of Texas wine collective go back to episode 45 give it a listen

[00:04:14] Because that's your way to get to McPherson sellers through the Texas Hill country area if you're more in the central Texas area

[00:04:22] But I was able to actually travel up two levitesses to the heart of that Texas high plane area and

[00:04:29] Visit McPherson sellers for myself and as I said this wineries owned by Kim McPherson

[00:04:35] He is the son of a legendary

[00:04:38] Clint Doc McPherson who along with some other buddies there at Texas Tech

[00:04:44] Established and planted the first real vineyard in that area called sag more vineyards in

[00:04:51] 1968 and it really kicked off the modern Texas wine industry

[00:04:55] He's one of the pioneers and Kim got to grow up there with his dad doc doing all these great things and

[00:05:01] Learned a lot of his secrets from him now Kim's father doc McPherson joined forces with Bob Reed to establish

[00:05:09] Yano Estacato winery up there in love it and it is one of the biggest wineries here in Texas to this day

[00:05:16] And in 1983 actually Kim's brother who is a wine maker in California

[00:05:23] Convinced his dad doc to actually plant

[00:05:26] San Giovase in Texas and they're in the high planes. They plant to San Giovase and now that is become

[00:05:32] They're kind of signature family variety and it's there in sag more vineyards

[00:05:37] Now Kim himself really is a huge fan of old world styles

[00:05:42] Especially some areas of France like the Ron he really likes the southern Ron style veritals and prides himself on being kind of a leader in Ruson

[00:05:52] Which is a famous

[00:05:54] Vridal there from the the southern Ron Valley and he's kind of pioneered that and made that his own

[00:06:00] Many places love to serve his Ruson when I took my Texas wine specialist course with Dr. Russ Kane

[00:06:07] With vintage Texas we actually got to taste Kim McPherson's Ruson wine as part of the tasting in that course

[00:06:14] Okay, Kim got his start actually

[00:06:17] It after Korean food science and you'll hear more about this in the interview

[00:06:21] But he actually left that career

[00:06:25] Went to UC Davis in California kind of the premier school for viticulture and wine making and

[00:06:31] He didn't finish there, but he took a lot of the classes to to hone his craft and began working in a several different wineries in both

[00:06:39] Napa and then on into Texas as well before establishing

[00:06:43] McPherson sellers there in Lebeck in

[00:06:46] 2007 and when he started he ended up purchasing a building that was an old Coca-Cola plant to become his winery to actually just have a place to make the wines

[00:06:56] He didn't open up the taste of room for another two years and it's in the same building and now

[00:07:02] They have not just a taste of your men the wine making production facilities there

[00:07:05] They also have a cool little event room and an outdoor space

[00:07:08] They host different kinds of events and again you'll hear more about that in the interview

[00:07:12] It is an urban style winery since it's right there in the city

[00:07:16] So it can really appeal to a lot of those local and an urban minded individuals who are as much into wine travel

[00:07:23] To be able to come in and taste some great wines and his wife actually owns

[00:07:27] Lot of Yosa sellers which is right around the corner across the street from the winery and it is a really delightful and tasty top as bar and winery

[00:07:37] My wife and I got to enjoy some great food there whenever we went to visit and as you'll find out

[00:07:42] In the interview you can actually go get food there at Ladiosa sellers and bring it right over to MacPherson sellers if you'd like to as for the wines

[00:07:50] There at MacPherson sellers as I said a moment ago

[00:07:53] Kim really values those kind of old world style and so you're gonna find

[00:07:59] white spreads and rosées there at MacPherson sellers

[00:08:03] But you're gonna find sometimes some different types of varieties that maybe you haven't heard before

[00:08:08] Kim likes to explore and play with different types of

[00:08:11] Variety but his wines especially the reds you'll find again have that real elegant kind of old world style

[00:08:18] Usually a little bit less in alcohol than others and maybe even a little bit lighter in color more of the old world

[00:08:25] They don't do a ton of extraction like you might do in some of the other places we have here in the United States and other areas

[00:08:32] Where they do heavy extraction on the grapes and in addition to those great wines when you come into to a tasting

[00:08:38] They also have like I said a lot of events throughout the year they can host weddings his daughter had actually got married there about three weeks before

[00:08:45] I did the interview right there in the seller

[00:08:48] So you they have different types of events and they even

[00:08:51] Benominated twice as a semifinalist for the prestigious James beard award

[00:08:57] So Kim really knows what he's doing with making these incredible wines there at MacPherson sellers and

[00:09:03] proving his pedigree

[00:09:05] Kim is also the man behind some wines. You may have seen on your grocery store shelves that aren't necessarily from my first and sellers

[00:09:12] But he's the one behind them

[00:09:14] So if you've ever seen some wines in the grocery stores that are called TX wine

[00:09:18] So it's just kind of a round label and the letters TX on it like a Texas sign

[00:09:23] Kim is behind that wine he'll tell you more about that in the interview

[00:09:27] He also is behind the federalist wines if you've seen those on your grocery store shelves

[00:09:32] He's behind the way behind those as well making those wines for those labels

[00:09:36] So not only is he making amazing wines for his own labels

[00:09:40] He's making for others as well. You probably would be hard pressed to find another wine maker in the state of Texas

[00:09:48] That's more exquisite and more well respected in the things that he does and has more ties to the amazing high planes

[00:09:54] Wine growers and vineyards

[00:09:56] We have that are at the heart of almost all of the Texas wines that we're producing in this great state and as I said earlier

[00:10:03] I was able to make that road trip up to love it to actually sit down and hang out in the taste you're gonna

[00:10:09] A little bit with this incredible legend of a man Kim McPherson and his hospitality director Maddie White joined us

[00:10:16] To hear a little bit about his story to hear about how MacPherson was

[00:10:21] Started and the lineage with his father and then we also got into the amazing tastings that you can do there

[00:10:27] Maddie was able to step in and give us some more of the information about their events

[00:10:31] And they're wine club and so forth

[00:10:33] So instead of me just talking about the fun interview. Why don't we go straight to it now?

[00:10:45] All right by traverse on here at McPherson sellers with Kim McPherson and we're gonna hear a little bit about this incredible winery here

[00:10:52] And his history is background so let's turn it over directly to Kim

[00:10:56] So Kim tell me a little bit about yourself. How did you get into the wine industry?

[00:10:59] Ooh, it's a log story that will make it sure. How did I my father started?

[00:11:07] The modern dotted tips line 19 and 1968 by planning sag moving here

[00:11:12] Okay, yeah, the unread and 48 different varieties with his did frame Bob Reed they were both tech with us

[00:11:19] And my dad vineyard is nine single image. Oh, I still I did well

[00:11:27] Yes, no, okay

[00:11:28] That's another I think I think we here we have taught it all out like every plate any okay to

[00:11:38] Shango base that he and I

[00:11:40] He was in very bad shape. We've had some

[00:11:44] Let's just say some thy tamadamins and some other stuff and so anyway the best thing to do is

[00:11:51] his start of us okay, we lifted all the angles yeah, so my dad started all this

[00:11:56] he

[00:11:57] founded y'all is the child of Widery

[00:12:01] 1976 and Dean Bob Reed worked some of the first stockholders and though they got

[00:12:06] a bunch of people a lawyer who had a lot of

[00:12:09] Got him on it a woman out of San Antonio about a name and gene or those other big investors a cut and so they

[00:12:16] They started the rest of the time

[00:12:18] And that they had to build it outside the city limits in a wet precinct people know probably we do

[00:12:26] a little bit of freescent in them, but that's where you could build the latest home here

[00:12:30] You could not build one and a dry theory a dry county or any of that

[00:12:35] So that's where they built it there and

[00:12:39] They built it out of Brit

[00:12:41] It tells my dad said paper I'm gonna shade it this up here in the Bible they call as they did

[00:12:46] Yeah, so

[00:12:48] Here was they was inside and that then they begin to recruit growers and they had no problem recruiting growers after my dad's

[00:12:56] And I will would really grow here. They had a lot of started growing a bit different

[00:13:03] Well, no, no, man, I'd read but the niff are really too far off because that will those are the your main wine grant people

[00:13:09] That's he go back to issue gift the hyalids, you know, back from the wars of all

[00:13:16] being known

[00:13:18] What is there's about you?

[00:13:20] He did I

[00:13:21] And he played it after he pulled all that out, but we just you know, sometimes he had some stuff and everything

[00:13:28] I was really happy that I was young we didn't know

[00:13:31] He planted a terminally saw in the own and saw the young law

[00:13:35] But back to it. It was a lot cooler here. Okay, got back to early like 60s. Yeah, you were very very difficult

[00:13:45] Okay, and those varieties tend to work

[00:13:49] but has the

[00:13:51] climate change and I know it has I'm hearing so we have

[00:13:58] We took a tour in my little brother. He is he's a wine maker California

[00:14:04] Got my data to collect senior basic and that was in 1980 sorry

[00:14:10] And you first got into that so say you they say it was the main grade from that there I'll open

[00:14:17] That's his signature in them yes, and he had a little bit of cyber night. They pulled on the Soviet roll

[00:14:24] And pointed saying that's okay, it's an antinoreaf loan what he had and it did very well because so

[00:14:33] That's what he had main with you know then everybody else we have in your starting

[00:14:38] Oh, they was short and a keen on the record been missed a note

[00:14:41] You know when he was what did the ground it in the ground there was no free to eyeballs or another

[00:14:47] But it is to sit to see what would grow short. Now you actually had a very nice beginning here

[00:14:53] and it just

[00:14:55] Got too vote for either plus it but it out very early and he was always here in the spring clean

[00:15:02] So that drew out a cyber and

[00:15:06] Side league there was a I grow her by the native 80 timings

[00:15:12] Who'd say in he and he was young he played it all the

[00:15:17] The cool stuff that I call cool merveille

[00:15:19] Red recognize he did him below in Tampa he had

[00:15:24] V&A and you know all these other folks varieties that we know

[00:15:31] So yeah, you know, that's where I have fun. It works the best again

[00:15:37] You know, I have to say that Richard Beckers really helped me

[00:15:43] I

[00:15:44] Made it a variety and that was made a certain here

[00:15:47] So he helped all of us out

[00:15:50] I'm gonna

[00:15:51] I'm gonna take a re-sons

[00:15:52] Say the whole bad no nobody didn't look re-slood was yeah until I if the reserve was saw it all that but

[00:16:00] The V day is probably our best wife Brian you know, I might did argument on that

[00:16:05] But I say to it works very nice up here. Yeah because of the heat

[00:16:09] In say to a V. Say works up here because of the heat

[00:16:13] woman

[00:16:13] You know, they started that knatter

[00:16:16] Can't ignore it starting the wine look called Atlas Pete and

[00:16:20] We should go call it a gross end of a set out pat I know. Sounds weird got a bit of what is

[00:16:26] And so they they failed at then and they pulled they just they sold the lottery and now that's

[00:16:32] Taman and yeah, okay

[00:16:34] Said you've a say's mainly planted the pass robes Harry were there. They're the he's yeah

[00:16:39] We're there's a lot of he's so

[00:16:41] So it does well in those war required well if we want 80 10 a total or one

[00:16:47] Yeah, but flavors that that needs some pio need on that

[00:16:51] So that's our flat xup

[00:16:52] Yeah, and so you're dad got that

[00:16:56] He got y'all started you got that I'll go to the where we go from there

[00:16:59] I wasn't a ran when he was doing a lot of this. I have a food science degree. I love that's tech and

[00:17:07] I was able

[00:17:08] soon to research that work for a

[00:17:13] Captaining that we did

[00:17:15] We we invented new stuff. We're the bad guys in a food business

[00:17:19] I mean we invent you know ding at dogs and Doritos, yeah, you know stuff that's good

[00:17:25] But that's that's bad. Well, thank you for everything ding-dons because those are what I'm

[00:17:29] I'm guilty play well, you know that's that's what I've already used you know

[00:17:34] It's that's the church. Yeah. Yeah, yeah and innovation that's where you get an innovation and

[00:17:39] I was working for a company in Dallas and I

[00:17:42] Was working in their cheese plants back east and Wisconsin going up there and do the start coming back to Dallas

[00:17:49] And anyway, log store they laid a bunch of it's all yeah

[00:17:52] They laid about 130 of it's all for now. I was an album and so my dad sent me to Davis to go to school

[00:18:00] I do not have a I have a concurrent degree. I do not have a pool going be a street

[00:18:05] Yeah, I did want to get a master sure he wanted me in it out

[00:18:10] And so his

[00:18:11] friend who was the head of the department

[00:18:15] Dinsmore Webb

[00:18:16] Got me hooked up as a concurrent they called me a concurrency. Now still get us I got to say in the day

[00:18:21] They're saying I'm in I'm in a London

[00:18:24] Okay, my daughters in a London, but that's what they want their money. Yeah, yeah anyway

[00:18:28] So I went to all the the vet and the knowledge he classes and so also that stuff basically spent two years there and got

[00:18:37] You know you could have probably had another B. History, but

[00:18:41] State out there and I love I love it out there. Yeah, and I like got into grapes and

[00:18:47] And I went to work at Professor in the end your okay in that and I really didn't want to come back

[00:18:53] I mean it was very nice so yeah, from there I had to come back okay

[00:19:00] And

[00:19:02] back to Yano and

[00:19:05] Worked there for the see about three years and then I left there and I went to bottom Texas

[00:19:12] With a winery head part of that and we all had a big time and we were rich guys

[00:19:19] You know all that anyway they we went we went belly up they sell the one right now went back to California

[00:19:24] Okay, so I went to the central coast yeah and then I stayed out there and in the meantime

[00:19:33] Chaprock quite really which was called T-Shift

[00:19:36] Was built and my dad was part of that but he got out of it because he didn't like the way it was going and that's alright

[00:19:43] And they were in I guess they were operation lady about two years and they went belly

[00:19:49] In the bank took him home right and the bank was playing traditional bike

[00:19:55] And it was founded by a guy grew up across straight from LA Allen white

[00:20:00] And he

[00:20:00] Thundly out from Canada. I know he phoned me out in California. He shouldn't even I got an offer you cannot refuse

[00:20:07] So uh I came back and

[00:20:15] You know

[00:20:16] It was designed by the engineer that put in Robert Mandaldi's woodbridge plant very nice wind guy

[00:20:23] He way took it over and

[00:20:27] We had that for 16 years really now and did pretty good with it and the bike owned it up then

[00:20:37] The regulators telling him said

[00:20:39] And then and then you guys can't be doing this

[00:20:43] So they they sold it and that's what I'm laying okay, and I had started my own yeah

[00:20:48] Then I started in my person

[00:20:50] And then so hi we winded you start my first in here

[00:20:55] I was here in 2007 and 2007

[00:20:57] Okay, out of you been at this taste of your location the whole time. Yeah, what made you choose this location?

[00:21:03] We're kind of here in the middle of love it

[00:21:05] well

[00:21:06] I

[00:21:07] Didn't want to be out of the city. I meant I didn't want to have to deal with

[00:21:12] well water

[00:21:13] I didn't want to have to deal with the septic system

[00:21:16] I didn't want to have to deal with electrical

[00:21:19] Problems you know some places you can't keep T23 phase okay, I mean up here you could because of all the irrigation but

[00:21:26] I decided I wanted to be in urban land right and this place

[00:21:31] I looked all over town and yeah and

[00:21:34] I had it out on a place down here that the city owned which was a generating plant but it had some any pollution problems

[00:21:42] It is going to be over a million dollars to leave that to clean it up at our 30 do they had

[00:21:48] And oh, God, tell me said hey, man you're looking at the old coat plant

[00:21:51] It was pretty much a wreck but a guy was in this building yeah and he was selling

[00:21:59] Snacks of chips

[00:22:01] Climbing out of the window you I mean he had a food service beer in anyway

[00:22:07] We approached him he he said yes, I'll sell it and he really didn't know that a woman owned it and she sold it

[00:22:13] Yeah, so

[00:22:15] I don't got it in the 2000s. Oh, okay, I think called and then I presume McPherson sellers you chose to name it after yourself

[00:22:23] Well, I named it after my family. Okay, yeah your family. Yeah, yeah, yeah

[00:22:28] And then I guess this would be a great location because being in the city you get of course customers coming in you ever

[00:22:34] Well, that wouldn't matter. That would maintain tintment it was I had water

[00:22:38] I had sewage because this is a

[00:22:41] Zone C4 which is manufacturing I had electricity

[00:22:45] I had everything I needed yeah, this was a

[00:22:48] A little thing well I'll do this later. This is it. I built the line right back here first sir then this came okay

[00:22:55] This came about two years later. You're getting anybody shooting at it like that you know no more

[00:23:02] And we were wet freezing tint okay, yeah well actually know this was a dry precinct when I put it in but they passed to law

[00:23:09] We're a well that would be in a dry precinct

[00:23:11] Yeah and my wife owns lot of yosus over okay right across the street. Okay. That's a winery

[00:23:18] She was here before I was over. Yeah, she's 20 years old over there. Okay

[00:23:23] And but we have an alternating bond with her so we make her wines here. Oh, okay

[00:23:29] We made some over there but she wanted more room and so we had to miss out so we put her over here

[00:23:35] Okay, so we make her send real be here. Okay awesome. So anyway, so that's been here

[00:23:41] Yeah, that's what we're 14 21 years now going on to yeah, yeah, come with I thought it

[00:23:52] Am I barrel warehouse down the street okay, you know I would have barrels in this beautiful room over here

[00:23:59] But they use it for a million events. Yeah, four months even barrel stores. Oh yeah, you do what I've had so

[00:24:05] Oh, yeah, oh yeah

[00:24:08] Yeah, my daughter just got married in three weeks ago really three days of the exam

[00:24:12] Yeah, well, okay guys, I think so that was great

[00:24:15] Anyway, yeah, our barrel warehouse is down the street in an unassuming building with you

[00:24:20] Yeah, wouldn't every time but you have your full crush pad here and yeah, I'm a taste and saying everything

[00:24:24] You're on site there. Everything bottling land over what about your fruit so do you

[00:24:31] Disource from other kind of area you like yeah, I'll then you're here. I had a well I did

[00:24:37] Except you know my dad's sagible is out right now. Yeah, we we have we have one vintage in bottle

[00:24:43] We hadn't released here okay a 22 but we don't have a lot of it, but

[00:24:48] We have all right I'm gonna say six to seven growers sometimes eight depending that I've used so many years

[00:24:58] Got to write here in your backyard. It's very easy to very monitoring get all that whereas

[00:25:02] Where I'm from down in the hill country area, you know they got a it's a very it's a logistics problem. Yeah, it's an issue

[00:25:08] I was in rustcames

[00:25:11] discussual this so wine text of wine class and he was just talking about the union nature of the Texas wine industry where

[00:25:17] You know 80% of the grapes are grown here, but 80% of the wineries are here and so you've got this six hour

[00:25:22] Seven hour kind of difference between the fruit being harvested at the foot on trucks

[00:25:26] I mean you're out there and all that you don't have to worry about anything that's that that is a major problem

[00:25:31] Yeah quality well, it's right your problem

[00:25:33] But on ice I met for understand in my limits in knowledge the fruit basically starts fervoning

[00:25:39] Soon as you've harvested it off the vine and so you got to try to get in here and there you know these growers

[00:25:46] They yeah, they have these really incredible pickers. Yeah

[00:25:50] Everything's machine pit okay well 99% of yes

[00:25:56] And you know they they use these little picking beans and you know

[00:26:01] It's a real it's a real labor not mere form and problems

[00:26:07] They they would rather pick and gone dullas, but right

[00:26:10] You know there's only one or two one or is down there two or three one or is it can handle gone dullas

[00:26:16] I mean we can we have our own gun deletra because that's what we picking we rarely picking beans

[00:26:23] Really very rarely you're talking about those like ton of

[00:26:31] Yeah, maybe it a little white picking beans. Yeah, let matter pound yeah, okay

[00:26:37] Yeah, and a garmed all that's three to our own. Oh, wow. Okay. I don't think I've seen this well

[00:26:41] It's just easier form to death than okay, and they just keep picking and up

[00:26:46] Now here are these I got to load all the little beans up. Okay, and then they got to have a fork in the love of the trucks

[00:26:50] You know and it's like you know and it's not in the cool. It's yeah, and so you've got you get

[00:26:58] Logistic problem. Okay, I got you so

[00:27:02] We haven't really nice where our great get here, you know seven in the morning

[00:27:06] Maybe we just picked maybe an hour to have before two hours

[00:27:09] Yeah, you know they're in the ball. We have

[00:27:12] We do stuff now for some one. Where

[00:27:16] If they buy fruit from our big grow or lay a jury we've who

[00:27:21] They'll bring the reds up here and

[00:27:24] We love their beans for them here. Okay, we all read into their beans. Yeah, so it helps jury yeah and

[00:27:32] On certain free and wineries that we have we we just sell their gunbells up. I mean they're a little bit into other truck happening to go on and then they can take off

[00:27:40] Yeah, so there's no

[00:27:42] You know that it takes out probably three hours or four hours and

[00:27:46] Crap for them to you know load and do you and lot it out of it and you know you have to dump all your beans down there

[00:27:53] I mean Jerry said if we were doing something like that full time. I mean he'd say 40% of labor while

[00:28:02] Don't do you I know you talked about your wife's lines here. Do you do custom crush for anyone else or you do you just we

[00:28:10] We

[00:28:10] Spanchor now started a small business last year because lay hey was

[00:28:16] You know they were asking us to see if it could help us out because they had libraries like grape creaks

[00:28:22] And they have back her they have you know they have some bunch of clats and if we could

[00:28:29] Process free that peer yeah there's been a lot of problems up here with

[00:28:33] other facilities and look at you know

[00:28:36] You know problems on a labor problem all kinds of stuff quality problems and so

[00:28:42] Spanchor now

[00:28:44] We least displaced in there okay, and we hired little of our interns last year to run it

[00:28:51] And he worked out really well okay have people were real happy and

[00:28:57] We're doing that here this year okay

[00:29:01] We actually bought a brand new press

[00:29:04] The DMA that oh

[00:29:06] It's the the number one crash they say in nap I don't know but it's a nice press. Yeah, we're gonna do that here

[00:29:13] And we were looking at

[00:29:15] Build in a facility up here just a day there yeah, we don't further space you gotta have a lot of things oh

[00:29:20] Yeah, I

[00:29:22] Press this and I press it into juice and cold said letting yeah put it on a tanker for you

[00:29:28] But no we we don't make you want reds

[00:29:32] You know the reds we had a real

[00:29:34] Ambitious plan to build a cold storage room okay and

[00:29:38] You pick your reds and we would put them in bands

[00:29:42] Yeah, and put it into cold storage at 34 degrees for them

[00:29:46] To throw you had to get it out there in three days and then even be cold soaking yeah and

[00:29:50] Then you then you just load a truck and all it down there yeah, but we

[00:29:55] We ran into a lot of people like that

[00:29:57] They didn't want to do that

[00:29:58] So we decided not to do that but they do like their reds and rosace pressed it. Yeah, I think it make them around

[00:30:05] Okay, I don't know yeah, if she will well as a wine maker

[00:30:09] You've made lots of wine in your time. I presume and through your history story history you share

[00:30:13] So what are some of your favorite wines to make as a wine maker?

[00:30:17] What are you like working with what's the fruit that you really enjoy?

[00:30:21] Well, let's say you guys said yeah, that's number one and number two

[00:30:26] Would probably be caring young yeah because there was my dad's second favorite group okay

[00:30:32] And then I do like to make whites, okay

[00:30:36] And you mentioned we're signed of all the ago. We do a great job or three son and a great job of vinyay

[00:30:41] But we make little things like

[00:30:44] Trebiano

[00:30:45] We manner first Pino Grigio last year if you would believe that

[00:30:49] We like Verdella Piccadan pick tool neighborino

[00:30:54] That was the first guy to have abarino really

[00:30:58] You know two two ladies started growing that and and brown field years ago

[00:31:03] And that great does very well appear. So I don't know

[00:31:10] I think we make very nice whites yeah, we make

[00:31:15] The rads I think are more on a old world style but

[00:31:21] They're they're not extracted you don't have there very few of them are over 14

[00:31:27] They're 138 137 139 alcohol

[00:31:31] You know we have a petite sarah that's you know a lot of our wines the rads were and

[00:31:38] Texasman fleas or some of their top

[00:31:41] ones and you know we have elegant rads yeah and

[00:31:45] The petite sarah is more like a of a de-reft you could find out of friends it doesn't have it's not California style

[00:31:54] Mervad just same way

[00:31:57] but

[00:31:58] more as a

[00:32:00] Band-all kind of a you know

[00:32:02] That's a brand maybe

[00:32:05] It's

[00:32:07] That's how we do our rads okay and

[00:32:09] my daughter who's in Napa

[00:32:13] and

[00:32:15] She is a degree in

[00:32:17] He knowledge he's from Davis but she doesn't make one and she hosts okay

[00:32:21] She hosts for a whole lot of states in Napa. I'll wow with that and

[00:32:25] She's kind of our guiding light here. How see she helps us out and her taste and then the kind of glasses we use yeah

[00:32:33] Because she's she's one example for being a master soon. Oh, but anyway see up

[00:32:38] She's thought that we needed to make a hundred percent verital

[00:32:42] Reds the small small fashion so okay we started a block series

[00:32:48] red line okay they will they do

[00:32:51] 70 10 barrels from our from our blocks of our grower mean so that just suffix section of the of the vine to the vine

[00:32:58] The vineyard that's a block and years come direct them from that and then the rest of that block goes into

[00:33:04] Your lot of rinse here

[00:33:05] You like upon red the roundling we do okay, but we take more vids

[00:33:11] We have a granash we have a sarah we have a teach sarah

[00:33:14] We have a catting gun we have a sense so we have a del Chetto

[00:33:18] River mucked put chano

[00:33:21] We even made a malback which was against my grain but that like that

[00:33:27] Because I'm not a real board-o guy. Okay, you know if you want a malback yeah, but this is a this is a French style malback

[00:33:34] okay

[00:33:36] We haven't released that yet, but and then we have an out-of-country machine

[00:33:40] Oh, okay, so those varieties show the

[00:33:47] The what we can do and how we can grow grapes up here with a was the good with a good growers at we have yeah

[00:33:53] And very different characteristic. Oh, there was there was a

[00:33:57] Beautiful words yeah, and those go though everything's in French hoax that I have

[00:34:03] We actually have a block series tippernillo. Yeah, I look at that

[00:34:07] 100% tippernillo from one vineyard dash was it last year's a year before it was incredible

[00:34:13] It's gotta be incredible stuff or it just goes into the the blends and it's like that. Yeah, so this is the best of the best of those blocks

[00:34:20] Yes, right okay, and what are some of your most popular whites with customers what are the ones that people just keep

[00:34:27] The K keep stopped on the shelves and it's like that

[00:34:32] It's the most popular top of the blade now we'll be introduced the blocks of light twines

[00:34:37] Those lunches you so let's hipernillo

[00:34:40] The sin cells of bacon on

[00:34:43] And

[00:34:44] We have the pick pool at Alderino so kind of this whites as well. Yeah, yeah, you mentioned pick pool that's I've started trying pick cool the lip sticker

[00:34:56] Well, I was the first guy to get it because I was an 80 team and okay, I had him grow it

[00:35:02] I really love the cool in grit for me

[00:35:04] had two acres of pick pool and two acres of more song that he

[00:35:08] Planting from these vines came from the

[00:35:12] Three Washington from the tablas creek collection okay, so they're they're French yeah French and they were very expensive

[00:35:21] He'd always tell me he could grow he could put in eight acres instead of two acres or something else

[00:35:26] Right, and he can't propagate the vines either

[00:35:30] Oh really now gets

[00:35:31] Legal from tablas creek to family the print oh wow, so he planted that for me and

[00:35:39] It did very well. I mean

[00:35:41] The second year we had it it was the best white

[00:35:45] at the International at San Francisco and

[00:35:49] And Anthony DS blue and Tim McDonald call me up said what'll be new and over your taxes

[00:35:54] What?

[00:35:55] Makein pick make a great while right there the Alberino did the same thing for me

[00:36:00] We had the first Alberino and

[00:36:03] It won grandchaired pinnett Pacific rim and I I not judge all these kinds of protection

[00:36:08] Okay, but I enter these competitions not to win the metal so right has to see

[00:36:15] How you stack that benchmark on you know

[00:36:18] This 23 Alberino that we just bottle was the

[00:36:22] Double gold and best of class in LA out of my old Alberino's man and so that what is this

[00:36:29] So we may not enter that again, yeah, but see what is that tell us? Yeah

[00:36:33] Well, we got a double gold. That's great, but just what there was 12 other Alberino's and they were

[00:36:40] We don't know where they were finally California Spain. We don't cut all over the world. Yeah, so

[00:36:45] We were the best and so

[00:36:48] Okay, we can do Alberino that tells you something. It tells us that's what it tells me okay. How we do and so you know we win metals

[00:36:55] And we see how we stack that all right, and I wish more people would enter they used to see how they're wide stack

[00:37:02] Yeah, but they're all in every win metals. Well

[00:37:06] Maybe you're you're not there

[00:37:08] Maybe that should tell you something that you need to

[00:37:10] Keep many B

[00:37:12] Keep we can

[00:37:13] I judge well four times last year. Okay

[00:37:19] What you talked about your barrel room where you do events there?

[00:37:23] You'll do any other type of events here in the Tasting Republic or if it

[00:37:26] Oh, they do everything here. They go

[00:37:29] We do

[00:37:31] I don't know we get there's an event out there's a

[00:37:35] wedding

[00:37:36] What is that out there? Wedding shower party

[00:37:38] Yeah, that's a big so do it like a wedding shower

[00:37:42] A lot of rehearsal dinners okay, we're not

[00:37:46] Big enough for a giant wedding but we do really nice small

[00:37:51] Sure, you know small gathering small wet well here my daughter shit

[00:37:56] Oh your five it was a hundred and 70 people

[00:38:00] It popped up at the 150 yeah, yeah, I bet I've had it 125 wedding okay, and it's good. Yeah, and they do a great job

[00:38:10] We've kind of gotten into that I don't

[00:38:13] I don't know how many we do a year somebody tell me you'd be 30 weddings a year

[00:38:17] Maybe 22 minutes a week for a lot

[00:38:20] Wow

[00:38:21] Really a cheese week of a yellow and over there. So it's a yeah, it's a nice facility. It's damn tanned

[00:38:27] Yeah, it's big to get to yeah, that makes a big difference

[00:38:31] Yeah

[00:38:32] You know a lot of these winers are at the city limits and you have to drive and

[00:38:37] People get they get a little little worried a little scared so they don't

[00:38:42] We had that problem at Cap Rock when we first started to advance

[00:38:46] People nervous about that we were we used to the make use to throw huge events

[00:38:51] The hook guy and they had that library lit up like an airport and

[00:38:56] He was a joke that oh yeah, I went patrol with it when the lights go on

[00:39:00] They all part of it

[00:39:02] It was like oh my god

[00:39:05] Yeah, but you know, they still did it. They had huge

[00:39:09] In the bank they spared no no expense

[00:39:14] Flower over your bank you just go back to the vlog. I love you. No, no, no, no

[00:39:18] Oh, they had some great

[00:39:20] Things yeah, they had huge weddings. Yeah, so yeah, it was a it was a fun deal

[00:39:27] But you got a nice tacer of here with a lot of room for people to sit and enjoy but you also have that great of x-based in for people

[00:39:33] I do goes with this this room has probably

[00:39:38] It gets

[00:39:38] Too crowded yeah, which I never thought it would okay never it's a dear

[00:39:43] You're either tasting your powers and then we put them out in the sag more house. Yeah, after the little building

[00:39:48] Yeah, okay, that's really for a privat tasting but sometimes we have to overflow there

[00:39:53] Yeah, I never thought we'd see all this

[00:39:56] Wow

[00:39:56] In love it to yourself the right so we do we have it

[00:40:00] We have a pretty decent one club. I'm not okay. Tell me about your white club

[00:40:04] what we do on our wine club is that

[00:40:07] And it's a big thing with us in the back is a wiki of Maddie all the weird stuff and that you'll never see yeah

[00:40:14] You may never see it in retail. Yeah

[00:40:20] Like to pick her in okay the Pino Grisio be going

[00:40:25] Very exclusive place to get some of those one delo

[00:40:31] Gosh, you know, would you make we made a little wine called last squalor

[00:40:36] Okay, it's a fish. It's a seafood line okay and we only did I don't know that was in the wine club

[00:40:42] Shipping and that that I'm gonna have to make it again because we we make this stuff

[00:40:46] We go and we'll just you know, and all sudden, you know can we get to make it again?

[00:40:51] Yeah, the man does there now

[00:40:52] So we have a we have a Hermitaz white that we made because I had more sawd in Rishon left over and

[00:41:00] Not so well we make it looks yeah, no, no, we we have to make every year

[00:41:04] Yeah, but we only do 250 yeah, every 300 cases top and that that one is wine club in on-premise

[00:41:12] Consumption right restaurant is try what we try to do

[00:41:16] Yeah, and restaurants like that okay because you know

[00:41:20] You've total and spacks all these other guys don't have it. They love that. Oh, absolutely. Yeah, you know even though

[00:41:28] They like that idea

[00:41:29] yeah, but

[00:41:31] We do all sorts of weird little things we do in ill-satello red now we have to do an ill-fretella white

[00:41:38] Which will be an Italian white, okay the IFB's gone now. So we're gonna do an ill-fretella

[00:41:46] Oh the the queen the natural one we make for

[00:41:52] I'm in five states. Okay. Well that's gonna be my question about dissolution so yeah other

[00:41:58] I mean that's I have two wholesalers. Okay, and I've been well I've been on the East Coast

[00:42:06] in DC Maryland Virginia for 13 years. Wow, okay

[00:42:10] We just started New York and New Jersey in there maybe

[00:42:15] Nine months. Yeah, it's done very well good

[00:42:18] I mean these guys came to us

[00:42:21] Actually they sent a guy out here. Yeah, so check to see if we were real you know

[00:42:26] We've been semi-finalists in the James Beer Ward twice and I you know who nominate you we don't know

[00:42:35] We don't we can't you may never know but I think where we got nominated for what we're trying to do with Texas

[00:42:42] One again is

[00:42:44] You know, I can tell people you have cabaret now

[00:42:47] Now you look cab go to Nappa. Yeah, go you know if you want short now you go to snow

[00:42:52] You know, we don't do that a soft young blanche too hot

[00:42:56] Don't grow racing and don't do diverge. I don't do a lot of this done because it's not

[00:43:02] For this climate well it's not in my daughter being the son

[00:43:06] You know, I'd give her trouble like how'd me lay this guy plant me five acres of greener veil lantern

[00:43:10] She'll be dead you didn't I go yeah

[00:43:12] No, no, no, you need to see there. I would make greener air if you paid me it's too hot

[00:43:19] You're not really well

[00:43:21] It's like how you look yeah, I gotcha and and so I don't like looking like you know

[00:43:27] Alberino's probably the coldest

[00:43:29] Yeah

[00:43:29] Pladic great growing and my daughter describes his more of a Portuguese style right somewhere about all very new

[00:43:36] Yeah, they'll warm or climate a little different than you know the the burying peninsula

[00:43:40] But you know we the funny story about Alberino

[00:43:45] Alberino grow we're got hailed one year on one side of the vineyard

[00:43:51] Tangated so the other side of this vine row the grapes were fine

[00:43:55] That he was all an even ripening yeah, and so us they said what are we gonna do that said well?

[00:44:00] We're gonna make a veno vera. They all can and so they said what do we do?

[00:44:05] I said we're gonna wipe away

[00:44:06] And then we're gonna pick all of it. Yeah, they tell me in its 17 bricks. That's it great

[00:44:12] And so we made a Xeno vera. They but I couldn't call it the in a vera right

[00:44:16] So I told it vera they vera they thought that I in my in my my next use

[00:44:20] Are the incredible graphic artists and San Diego? He does rear wheels all over the country

[00:44:25] He did the light no, yes, and so

[00:44:29] Guess why that took all at the same time. I guess what it is we had to make it again

[00:44:35] And so I had to go to my growers and say look pick this part of the vineyard nail and we'll wait the later

[00:44:41] To pick the ever averine and so we were doing that so on the third year. Yeah, I got a letter from the Portuguese government

[00:44:49] Oh no

[00:44:51] To say sin to cis I couldn't have fair they in the label. He could even use fair day. No, it's the word green so

[00:44:58] You know I said you know what that's a good time to stop it

[00:45:02] So we did

[00:45:04] It was popular and we had fun with it is a great one club. Yeah, I got the

[00:45:11] That's I mean, that's a feather in your cap right there the Portuguese governments and wait

[00:45:16] This is too good people are gonna accuse they did they

[00:45:20] They said no no more. They said sell out what you got and we won't pursue you

[00:45:25] And I said you know what I could tell me what's it there? I've got a lot of really kidding

[00:45:31] Now I said you know what I got fight that I mean I was you know

[00:45:36] It was kind of you know we had to carbonated up a little bit. Yeah, we had to bother it root cold and use it special

[00:45:43] Okay, so it was

[00:45:46] It was kind of a pain of the but he was so it made you think crap one, but you know

[00:45:52] Played out yeah, so that's one one to you. That's a very exclusive then then then we

[00:45:58] Dave Finney came to me who started the prisoner oh yeah

[00:46:03] Back in the day sold it. Yes, he came here or the sales say any wanted to talk to me and

[00:46:12] And we had lunch at La diosa and he said I want you to make a TX for me from my location

[00:46:19] So I said TX yeah, so it okay tell me about all that's the bottle label with the TX of it. Yeah, okay

[00:46:26] Yeah, so he's we talked about it for a year

[00:46:30] Okay, and then I went he should he come out to say the leaner came out there and we kept the deal

[00:46:36] Okay, and

[00:46:37] He wrote it my name on the back label too yeah, we said prime

[00:46:43] And I had the only thing that

[00:46:46] That we could not put in that was Tepernillo

[00:46:49] Interesting was that

[00:46:51] Well, I found out later that it one of his partners in it was court on the end Spain

[00:46:56] I

[00:46:58] Got so that was after he sold it okay, so we did that for

[00:47:05] Five years okay four years with him

[00:47:10] Whereas it yeah four years with Dave and

[00:47:15] He always approved the plan is mainly Rome or Ved takes a raw carrying on

[00:47:21] You know and it could be not Vedage and so he always loved the blends. We were the lowest alcohol

[00:47:28] Locations were okay, and we only did I guess the most we did is 15 hundred cases

[00:47:33] Those last two years and it was good everybody yeah, you know everybody goes tell you

[00:47:38] Sell it out of here now. It's not that yeah, here. I thought it's not now

[00:47:43] We made the wine he approved the blend yeah and all the glass and everything came here

[00:47:49] Yeah, and we bottle it okay

[00:47:51] And then Dave calls me up on the following Vedage and said hey look I sold everything to Gallow

[00:48:00] Said really let's should so I guess I'm out he said no

[00:48:03] He said Gallow wanted to know if you could do 30 thousand cases of that

[00:48:07] Well, I said yeah my whole wine we was red exactly and I said no I said I he said I told him you probably couldn't do that

[00:48:15] Yeah, but got got a letter got a contract from Gallow still under contract okay

[00:48:24] Anyway, they

[00:48:26] They said they're gonna be sending people out there. Let us know okay. Well, they never let us know they just showed up when they

[00:48:32] honest and we were bodily yeah not T.H. We did all the lines and

[00:48:38] These four guys were just they were blown away. Yeah, but how

[00:48:44] Like you all are doing this you we have nitricin yeah, all this stuff. I see your body

[00:48:49] And for there be corporate world. They they were like you got a leg. God you guys are

[00:48:54] We were only doing a few things if they wanted us to do okay and there's like ring do that no problem. Okay

[00:49:01] You know

[00:49:03] And so it was a Gallow product and we did that for two years okay

[00:49:08] But it'd be that team it might've been three years you know and

[00:49:14] Gallow could not grasp the logistics of this thing because you know

[00:49:20] He was made in Spain if was made in France then and then and they you know

[00:49:25] It's so it is all the same glass in all the same label in all the same box

[00:49:30] You know, it was just a different concept and so it's very hard

[00:49:35] You know that last year we were going through all kinds of like we we're gonna redo the bottle for everything

[00:49:40] Okay, they dropped

[00:49:42] They dropped like five locations. They kept Texas okay

[00:49:46] They had eight locations and they kept Texas is one of them and

[00:49:51] You know, they were how as you just turned you finally they they decided to kill the whole project

[00:49:56] Okay, and so

[00:49:58] We saw them in

[00:50:00] At the show that she and sent Sacramento the guys and said hey, whatever happened to locations he is when you

[00:50:06] Gallows easy that out

[00:50:09] Okay, so I don't know what to what we don't know the future of now that now now the team or

[00:50:15] You know, it was I mean that bottle the packaging alone on that was probably

[00:50:20] Plus $28 a case is that anyone

[00:50:23] Wow, I mean it's fridge glass. Yeah, I mean really not the real deal

[00:50:28] Yeah, I mean you know Dave he was a more easy

[00:50:33] He did and so

[00:50:37] But in the meantime

[00:50:39] Terlato out of Chicago came to us okay and we did the fed list oh yeah okay

[00:50:45] Really, yeah

[00:50:48] We saw that was gonna go by the way side and now now. No, no, it's still doing each yeah

[00:50:55] No, it stopped for a year. Okay

[00:50:58] The people they were doing it

[00:51:01] I don't know what happened in Chicago on the least that bad it but they get they came back

[00:51:05] They uh the people carrying back said hey, you want to can you still do this? Oh

[00:51:11] Yeah, it was just all of the project and somebody else well

[00:51:13] I don't know they're doing 6,000 cases a year with it. Okay, turn honestly

[00:51:19] So they do the fed I've seen that the Texas federal step they do I guess is it come like the TX?

[00:51:25] They do different places

[00:51:27] The metal is it all Texas

[00:51:29] Where are the only Texas wide re they need body tape? Okay, got you

[00:51:36] So yeah, they they taste the blends

[00:51:42] You know everything sterile bottle that was a gallo thing. You know everything's done riot

[00:51:47] They send the glass they send the core okay the capsules and you just make them we make the blend out send it to them

[00:51:55] Yeah, they love it. We bought it

[00:51:57] Okay, we got 3300 cases to do in two weeks

[00:52:01] Okay, and they will be through for this year yeah

[00:52:05] Hopefully just well I don't know

[00:52:07] I mean we're out of red yeah, yeah, that took a lot of red from us

[00:52:13] Do they provide and just weird to logistical questions? Do they provide the fruit for that?

[00:52:18] No, you work out the contract for the fruit and say I'm all in on here

[00:52:24] Okay, and do they pay you for the fruits and then they pay me just for the wine just for the wine okay

[00:52:29] It's already made into wine. Okay, if you've got to built in for you

[00:52:32] Well, no, no, in some of this may not go to the fabulous

[00:52:36] We we pick out of our lines

[00:52:38] Yeah, like well, this would be good for the fabulous. Okay

[00:52:42] Or where this would be you know, that it is

[00:52:44] Got you and when you treat it like it's just another one of your kind of own lines of things

[00:52:50] And you decide from your great pool. Okay. This is where the wine here. We want here. Yeah, okay

[00:52:55] And then they go who we love this blend yeah, we try to keep it consistent every year. That's the big yeah

[00:53:01] So I would say the main great-grand-est movie at which is one of my favorite be that period

[00:53:07] Incredible is the federal stitch or not but it it can be non-ventage

[00:53:14] But we've been keeping it vintage okay both for the most point yeah, yeah, they change the label yeah

[00:53:23] From Sam Houston okay

[00:53:25] To a Texas saying and recall it you know, that's yeah, not my deal. I think I'm only seeing the label

[00:53:31] I guess I've used to not I would guess I've seen the new idea. So it's that it's really different left me hunt

[00:53:37] We had to bottle

[00:53:39] 900 cases

[00:53:40] the

[00:53:42] 23rd of December. Okay

[00:53:44] To get this major order up yeah, yeah, I have a cold

[00:53:50] Well and that's it that's like do we you make a 10 amount of on it?

[00:53:55] We do okay, but it's it's not really for me sometimes it's about the marketing

[00:54:00] Exactly. Yeah, I mean if we're good enough to do that for these guys that's us some we can we could go nationwide

[00:54:06] Exactly, yeah, and you know, Gallow always says projects

[00:54:10] Yeah, up to sleep and they had one

[00:54:14] Right after we got through with TX and it was a major deal and I'm like I'd go into it

[00:54:19] But it was a pretty cool project. Yeah, but

[00:54:22] They decided to shell that for right in the home and so you know it may come back

[00:54:27] I mean

[00:54:28] But involved us yeah, and that's it. That's a good thing. Yeah, you know

[00:54:33] I like to say that it has a

[00:54:35] Kind of a tide that could rise all boats. Yeah, if they would be sure

[00:54:40] Up there without holes or you know

[00:54:42] If you wanted to do the if your boats may well, but well and so you know, that's a say and show it's a

[00:54:49] I think it's a good thing protection absolutely

[00:54:52] To say

[00:54:54] You guys can grow incredible more fed and incredible

[00:54:57] You know

[00:54:58] After you had a gun and stuff like that and I think we did great fill those growers and all that

[00:55:03] Yeah, it's a good thing for the growers. Yeah, yeah, so that's our

[00:55:07] That's our deal. I don't you know, I don't look at it like me and you know the TX thing was big for

[00:55:14] You know, I think was big for Texas. Yeah all at all right

[00:55:19] And you know, Gallow said they went all over the state. Yeah, they seen people around

[00:55:25] They got all kinds of things you all

[00:55:28] So well, I mean I said how did you pick us? Why'd you pick us? Well, they feed he

[00:55:33] Hold on, but then I said so what's the deal? Yeah

[00:55:35] Did they taste your wine somewhere? Where they we said four cases of wine back with those guys okay

[00:55:42] That's what they're gonna run analysis so I'm gonna signal

[00:55:46] We let everybody taste them. Yeah, and that's where this one other wine makers from the central cows called me up

[00:55:53] Okay, and said hey, you know, yeah, I'm done it out of that

[00:55:57] I'll trade your case of wine for a case. I should who I'll get the deal out of this

[00:56:01] I got peanut war, or I get to pick right now

[00:56:04] I mean he said some you know Gallow is really nice. Oh, why in the way properties better so

[00:56:10] Yeah, and so that's how that project started with the other deal

[00:56:14] We're we're happy we're you know

[00:56:17] Spanford takes care of these guys yeah, but we bottle a lot of wine for people and then you touch about distribution up on the the East Coast

[00:56:25] Eights and things like that. We're DC Merlin and Virginia yeah

[00:56:29] And then you're in stores and all the other projects so I'm pursued yeah, okay

[00:56:35] Idea hopes for and we talked about maybe bigger national picture yet

[00:56:40] Bigger distribution I was in South Carolina for about three years and a pretty good little following there

[00:56:47] In my house sailor died. I had a small house sailor and a guy died and and

[00:56:52] You know it sounded water right in you know this disbanded and and I had another house saying lined up

[00:56:58] I got invited to the Charleston wine and click festival. Yeah, which is a big deal okay

[00:57:03] And we found another house sailor there yeah, but 85% of his business was restaurant which I thought that's not bad

[00:57:09] yet and we got on the plane

[00:57:13] That was March of 20 and that would happen his COVID city

[00:57:19] And they would just shut it all the guy called me and said to him I'm sorry

[00:57:23] It's a big and I dig it and I didn't buy a wine for restaurant right now

[00:57:27] No guy they let me go the bus. I you know, I hadn't I didn't go back. Wow

[00:57:32] I'd like to be back down there. Yeah, I mean pick cool was unbelievable really

[00:57:37] They drinking a pick pool in South Carolina

[00:57:40] You know the interesting all kinds of pick pool

[00:57:43] You'd go to a one child they might be 10 12 pickles really

[00:57:46] They love their picking. They love it with the orster

[00:57:49] Interesting, oh I can see that for sure yeah

[00:57:53] But good for well at that

[00:57:55] My wife is from Los Angeles. He loved going to him. Yeah, never been to the low country

[00:58:01] Yeah, and the suit of course was everything incredible in sir

[00:58:06] So

[00:58:07] Cool well

[00:58:09] Do you have plans for future growth

[00:58:12] Here no okay you like inside the distribution thing you like what are your at where you're at yeah

[00:58:18] We're not we're not getting any bigger here nothing bigger nothing any big projects

[00:58:23] Well, I'm joined by Maddie white the hospitality director here at the first and

[00:58:28] She's got a filisinal of it on to what tastings might look like here at mid-first and so

[00:58:33] When a listener's getting excited they're up in the love of carrier

[00:58:37] They're visiting the serenine really want to come in and try some of them at first and lines here

[00:58:41] What does that look like as a tasting so what what did look at the expect for what is it caused what type of wine

[00:58:48] To they get it get is it a set flight of wines? Do they choose their wine? There's a lot of different things can go into that

[00:58:53] So what is a tasting look like yeah, so when a customer walks in we give them multiple options

[00:58:57] We offer them you know a tasting a glass a bottle to enjoy

[00:59:01] I'm typically if they've never been here before

[00:59:04] Or if they're a member

[00:59:05] They will come and ask for a tasting so we have two options now

[00:59:08] So we have one standard flight that's a mix of why it's rosé and reds and it's six two ounce pours and so

[00:59:16] It's a mix of kind of anything so it changes every single week. I picked the wine to kind of make sure to flip

[00:59:21] Flop every week and add

[00:59:23] I'm anything that has been newly released in the tasting room any you know previous wine club releases

[00:59:29] And kind of I mix it up that way and that's $15 and then we have an all red wine flight which is all the

[00:59:35] Blocks select wine so because we've had a couple of years under our belt of releasing those those different labels

[00:59:40] We have enough to do a six

[00:59:42] A six wine flight and now we have

[00:59:44] We're able to have the capability to switch those out as well. So that's $25 for that flight

[00:59:49] Yeah, so people may sit down and pick their flight they can do you know say a couple walks in one person can do a standard one can do a red wine flight

[00:59:57] So kind of whatever they're feeling so yeah, and in terms of what how many wines we have here?

[01:00:02] We have at least 30 different labels right now. So a mix of anything kind of like him was mentioning you know

[01:00:09] The grinoffficare and yon

[01:00:11] Tempernillos we have a whole mix of really great a Texas wines and then whites Jose Sparklings

[01:00:17] Desert wine disobey people can have so good and links that every day. Please. Yeah, we hear that listeners

[01:00:21] So if you've been here for a tasting before you come back the next time and you could have a cold difference set of wines in

[01:00:27] Say so you got to come at multiple times doing tasting here. Yes, a great variety of majority dry wines too

[01:00:33] So all right well what are your typical operating hours for the taste syrup?

[01:00:37] So during the summer and then the late spring it is noon to 7 p.m

[01:00:41] And then on Thursdays we have patio nights from 6 to 9 p.m

[01:00:45] And then starting in the the fall winter we do 12 to 6 p.m

[01:00:49] Okay, what looks to those she's like switch does he do it's a barrier?

[01:00:53] Usually that October to April are the we close at 6 and then the may through

[01:00:59] August would be closed or up until 7 so it is a backup. They should check your website just to make sure that oh yeah

[01:01:05] All updated times and also our social media

[01:01:07] I try to keep that as updated as possible as well

[01:01:10] Well for the taste of your here is it family friendly?

[01:01:13] Somebody has somebody under 21 can they come in or

[01:01:17] Yeah, that's things like that. Well was a regular dog by her

[01:01:20] Yeah, we're very family friendly

[01:01:21] You have to be 21 to be able to drink here but kids are welcome

[01:01:25] A dogs are welcome out on our courtyard so I don't know if that was mentioned yet

[01:01:28] But we have really nice comfortable courtyard with shading and fans and we have doggy bowls upon

[01:01:33] Our quest as well. So what about food options?

[01:01:38] So do you serve any kind of food in the taste shield or not to people bring their own food?

[01:01:42] Yeah, we don't serve food here, but we do have you know

[01:01:45] Sharkudary boats available that are prepared and then also snacks people can kind of assemble their own

[01:01:51] Kind of sharkudary board

[01:01:52] I'm here and then on those patio nights we do have a food truck that comes along and

[01:01:57] We have options you know a lot of you so across the streets so people can always get to go and bring it here

[01:02:01] So we're very open to that as well. We distilled server own food and then for we talked about the events at the

[01:02:07] Barrel roof so we know you've got big groups for doing those type of events

[01:02:10] But what if there's a big group let's say

[01:02:13] 8 to 10 people or bigger that maybe you want to come in to do a tasty?

[01:02:17] Yeah, any maximum group sizes or do you recommend reservations ahead of time walk in?

[01:02:22] What does that look like so six or more people I recommend going online and doing a reservation

[01:02:26] Also calling during our hours and we'll set one up for you two

[01:02:30] But yeah six all the way up to 30 years. So it's pretty comfortable if we can handle most sizes

[01:02:34] And we had that back

[01:02:36] Sad more tasting room that we were talking about earlier

[01:02:38] That can hold comfortably anywhere from two people to 30 people. So okay. Yes

[01:02:44] So you got that ring to like Kim said to expand an open up at knee yeah, big groups can go back there

[01:02:49] You know birthday parties kind of whatever 30 year under can fit very comfortably back there. So okay. Yeah

[01:02:55] Do you experience any kind of busy or just lower seasons? What's the best time for people to come visit?

[01:03:01] Honestly any time of year is great for us for the tasting room

[01:03:05] In terms of events and things we have going on I would say the following winter very busy for that

[01:03:10] But for tasting room come anytime we get a lot of tourists from all over the country

[01:03:15] The come during this time they apart the RV out for us. We have a lot of parking

[01:03:19] So anytime of year is great. I want to ask you a little bit about your wine club

[01:03:23] So I know we talked about that a few minutes ago, but

[01:03:26] Tell me the details on the you's done it you said you had three different types of clubs

[01:03:30] So tell me about those each of those clubs and kind of what they consist of yeah

[01:03:34] So our original wine club is called the Sague War Club

[01:03:36] We've have members in there that have been you know members for probably

[01:03:40] Over 10 years now so original wine club members are still a part of it. May like to tell everyone were they original 10 people

[01:03:46] You know and we love it. Yeah, yeah, but so that's our sad more club and it's three releases a year

[01:03:52] So it is March September and December they get four bottles and it's a it's a mixed

[01:03:57] Kind of exclusive release that no one else has tried before so typically it's one white one rosé or two whites

[01:04:04] And then it's always two reds there as well. I'm very well priced

[01:04:07] They get a discount on those wines, there's no extra fees. It's really they just pay to take those bottles

[01:04:12] Home with them or get them shipped to their house okay and then our other club is the blocks elect club

[01:04:17] It's all red wines

[01:04:18] three it's three bottles in that one

[01:04:21] And it's twice a year so it'll be April and November for that one and we have local pickup parties for those two wine clubs

[01:04:29] So we have for our sad more club a really great pickup party. We have live music and we have

[01:04:35] We'll get to taste the wines and then for our blocks elect when we have I'm very similar

[01:04:39] It's a little more intimate and we have came in Spencer kind of talk about the wines and it's a really nice club

[01:04:44] For our third one, it's our favorites of the month and it's a more subscription-based club so people can choose

[01:04:50] It's more for people that want a variety of things and they have full control over it as well

[01:04:56] I pick two wines every single month and from there they had the capability to you know

[01:05:01] Edit a wine if they don't want what I chose they can add as much as they want they kind of swap

[01:05:04] Mix in mattresses really fun and people can do that every single month every other month or every three months

[01:05:09] So it's really nice. We have a good kind of mix of clubs

[01:05:12] Oh, yeah, thanks

[01:05:14] I shaped that can they sign up on the line? Can they do that here? How does somebody join the club? Yeah online is a great way to sign up

[01:05:21] I'm getting calls over the phone or

[01:05:23] Here on person is great too

[01:05:24] And something I like to note is the members of those clubs they gave 15% off all wine

[01:05:30] Okay, which is a great perk and then they can come in here every single day and get a complimentary tasting so

[01:05:36] Yeah, so for the block and the sad more club is spurred then and then three other people so four total and then for the favorites of the month

[01:05:43] Then and one other person so yeah, I think every single day and enjoy tasting so and they're not charged

[01:05:48] So so what's your favorite thing about MacPherson sellers?

[01:05:52] Well, what do you wish for anything about working here having a part of this yeah my favorite thing about working here is every single day is different

[01:05:59] It's a really unique job. It's a really cool place for a loveic to have it's like eclectic and unique and

[01:06:05] a very you know

[01:06:07] It's a it's a it's a unique job that every single day is completely different. I never really know

[01:06:12] Me, you plan your day out but you never know it's gonna happen. You know I've interacting with customers

[01:06:16] All day every day so you never kind of know what you're gonna be asked if you're gonna take a someone on a tour that you've never met before

[01:06:21] I meet a lot of great people so that's what my favorite part about this job. Yeah, I'd love to see

[01:06:27] Anyone who has either heard a MacPherson or enjoyed it in the past is to come in and enjoy a tasting a person

[01:06:33] I'd love to host you feel free to email me Maddie at MacPherson sellers and I love to see myself and walk you around and

[01:06:40] Kind of give you the whole yeah

[01:06:41] I'd love to do it so anyone let's listen in yeah, well, thanks for joining us Maddie. Thank you for having me

[01:06:46] Okay, so we're at the final question in the interview here

[01:06:50] So Kim what in your opinion is the number one thing that you think really suspect first on a park from all the other places that people could go visit

[01:06:58] That would really make a listener who's in his listener watching this to say, you know

[01:07:02] That's all my list. I've got to get there and check that out. Who?

[01:07:06] Well, I know what I've heard. Okay. Let's have a death

[01:07:10] What are the things you do in a taste feeling when I tell me in here sometimes?

[01:07:15] And you know sometimes they don't like that because we open a bunch of one and it's up the

[01:07:22] The main thing I get is

[01:07:25] People come in here and they say

[01:07:28] We've heard you're the best in the state. Yeah, that's what they say that's a compliment right there

[01:07:33] We have heard all about MacPherson

[01:07:35] We've heard our saw me as tell us if you're gonna have a Texas one get MacPherson

[01:07:40] So I ask them that and this is what I get

[01:07:43] And I say okay, so I feel that

[01:07:48] We're or highlighting

[01:07:50] Varieties up here on the high planes at work

[01:07:53] That's our that's our free that's sort of our motto

[01:07:59] You know, I don't like to I like to make stuff that grows here

[01:08:04] And and that's what we've hung your name one yeah and

[01:08:08] It's like I was gonna tell you back east. I could say

[01:08:11] I could tell my guy Andrew back because they end where I got a great cabin because don't bring it

[01:08:16] I said that I've got an incredible mervette bring it go and tear it young bring it

[01:08:21] You know, I have a cool was

[01:08:24] This a funny story yeah the last time I went up to DC

[01:08:28] I took three bottles of cool and lies with me

[01:08:31] I hope and

[01:08:33] It's it was in this this cool and while I was turning out incredible anyway, so we we got to this one star Michelin

[01:08:40] In this guy Bill Jensen falls in love, but he goes I'm gonna put this on by the glass

[01:08:44] You know and just like that and so it's stuff like that you go

[01:08:50] That's what we do

[01:08:52] about and

[01:08:54] I don't know we do stuff

[01:08:56] Do we make weird stuff yeah, but we make

[01:09:01] I'm more of an old world guy so

[01:09:04] Sometimes you could put a brown bag around two

[01:09:07] Two shades of aces and one the tail and one mine and and I have to I used to have to do that and they couldn't pick out which

[01:09:13] Well, and so that told me that we are on the path

[01:09:18] That we can do that here on the right plane. I'm so I knew with all of your experience

[01:09:23] You know what grows best here what does it grow?

[01:09:26] Grow best here, so you're highlighting those things that

[01:09:29] Growing 30 40 miles right down the road, you know is where the fruit is and now beer it is in your bottle

[01:09:33] That's why we did the mail bag because I had one of my growers my big grower

[01:09:38] Some somebody backed out on the mail pack. Yeah, and he said can we got to pick this mail back tomorrow

[01:09:44] You want it no Chicago? Well, he's in the same man and spiritual because I'm gonna let's make a mail bag and sing all right

[01:09:51] It turned out

[01:09:54] Unbelievable

[01:09:55] That's why I said are you gonna make it again?

[01:09:58] Probably not I all that fact

[01:09:59] And so yeah, but you know it's only because Jerry weaver he's our dear friend goes to him

[01:10:07] He was scheduled pick this stuff tomorrow

[01:10:10] Okay Jerry pick it. Yeah, so we did six tons and

[01:10:15] Well, I'll be watching for your left bank coming out soon

[01:10:20] So that'll be in a while time. Oh, yeah, there you go block sure there we go

[01:10:25] So anyway, no, we're just plugging along, you know wine sales

[01:10:30] Overall nationwide or day on yeah, and we need help. Yeah, we need young people

[01:10:39] To start drinking wine's again. Yeah

[01:10:42] We don't make low alcohol wines. I won't do that. Yeah, I have to roll the line

[01:10:47] You know we do make lower alcohol wines. Sure

[01:10:50] I think I think young people need to know how to start

[01:10:55] Enjoying meals with wine. Yeah, yeah, you know how much nicer it is

[01:10:59] That whole food pairing thing is big oh, you shouldn't delay right oh

[01:11:12] All right whether you were young or whether you're old or somewhere in between

[01:11:16] I guarantee you when you go to McPherson sellers

[01:11:19] You will find something that will tickle your taste buds that you will really enjoy and that you will walk away with several bottles of for sure

[01:11:27] With his great wine making experience along with his wine maker Spencer who has been with him since 2009

[01:11:34] They are whipping up some incredible wines and some of them are short-term releases like you talked about in the interview

[01:11:40] So you better get those when you can and some of those the demand just keeps growing

[01:11:44] It's so he's making them more and more as you go

[01:11:47] But he's got a lot of different things out there and to find out more about them make sure to check out their website

[01:11:54] Gonna be

[01:11:55] www. McPherson sellers.com that's in see pH

[01:12:02] ERSO in c-e-l-l-l-a-r-s.com

[01:12:06] And there you're gonna find a wealth of information about McPherson

[01:12:10] Before you go to kind of prepare you so like they have an about tab where you can read more about

[01:12:15] Kim's philosophy on wine making kind of again more in depth as to how the wine release started and

[01:12:21] About their team so you can read more about

[01:12:24] Kim, Maddie and Spencer and all the other people that really go in to make this wine release something special

[01:12:29] And while you're there you can shop for some of those great wines to have them shipped directly to your door

[01:12:34] In case you can't get up there to love it to visit them in person by the way

[01:12:38] You can also get some McPherson sellers wines at Texas wine collective

[01:12:42] There in the Hill Country area outside of Fredericksburg like I mentioned earlier and talked about an episode 45 of the podcast

[01:12:48] If you're more there and you can't get up to love it make sure to check out Texas wine collective to get more of McPherson sellers

[01:12:54] But if you wanted to order again, you can see a bunch of the different wines that they have available on the website

[01:13:00] And I'm gonna tell you Kim takes pride in being very competitive with his prices and trying to make his bottles affordable for the consumer

[01:13:07] So you'll you might be surprised at seeing some of the really affordable prices that he offers on some of these amazing wines

[01:13:14] That you can get from it first and sellers there and you'll also see things on their website like they're events

[01:13:20] You're gonna see things about their wine club those three wine clubs that Maddie talked about

[01:13:25] You'll be able to look into those even join them right there on the website

[01:13:29] So there's a lot of different things you'll get there make sure you check out that website before you go and

[01:13:34] When you do go visit whether it's at Texas wine collective or at the actual taste of your human loveic

[01:13:40] Experiments first and sellers remember to tell them that you heard about them on this podcast Texas undervine

[01:13:45] Okay now after we packed up all the recording gear

[01:13:49] Kim actually escorted my wife and I into the tasting room and we sat down as Maddie

[01:13:55] Port us several different selections of those amazing wines. We got to taste there

[01:13:59] It was so funny because there were so many times where our Kim might say oh, I really want you to taste this one

[01:14:05] And he would try to get Maddie to open up a bottle because it's not necessarily a bottle

[01:14:09] They keep open in the taste de-grain frequently and she would just kind of humorously have to shake her head and say

[01:14:14] Okay Kim and go open up a brand new bottle because he wanted us to taste some of these awesome wines that he is created there

[01:14:21] And it was such a delightful experience and you know, they even make a sharey

[01:14:25] I'm such a sucker for a sharey wine and he has his own sharey had to buy a bottle of that as well

[01:14:31] There was so good the different things that he allowed us to taste

[01:14:34] But when always said and done the one that I ended up walking away with was his McPherson sellers

[01:14:42] Sagmour Vineyards reserved San Jova say so this is the San Jova say right from that

[01:14:48] Sagmour Vineyards that he talked about in the interview that his father planted which interestingly in July

[01:14:54] Was appointed by the state of Texas as the and the Texas State Historical Commission as a state historical plate

[01:15:01] So this incredible vineyard has now been honored and is a historical site in Texas where it really all began for a lot of the Texas modern wine industry

[01:15:12] And this wine is everything that you might expect from a classic Italian San Jova say with that really old world style

[01:15:20] It's a pleasure to the palate and something you need to experience and buy that when you go in

[01:15:25] I ended up making that my wine library bottle for this episode. Thanks Kim

[01:15:29] Well my road trip continues as I head out to explore even more amazing and great venues

[01:15:36] Throughout the state of Texas. We have so many fun wine destinations here, and I can't wait to bring you even more of those

[01:15:42] But before I go, would you consider doing me a favor?

[01:15:45] So would you consider leading me a rating and review for the podcast?

[01:15:49] You could do that wherever you get the podcasts whether you're listening to this on audio or watching the video on YouTube

[01:15:55] Just go to those places and give a rating and review it really does help me

[01:16:00] Expand the podcast and get that beat that algorithm so that can get this information before other

[01:16:06] Wine consumers and wine fans who may not necessarily know as much about this great wine that we have here in Texas

[01:16:12] And it just it's free to you. It just takes a minute if you'll go out and leave that quick rating and review

[01:16:17] We can get this podcast out to even more people who want to know about great Texas wine destinations

[01:16:24] And if you're watching this on YouTube don't forget like subscribe and leave a comment down below

[01:16:31] Tell me if you've been to McPherson whether that's at Texas Wine Collective or out in love it

[01:16:35] What is your favorite thing about McPherson sellers?

[01:16:37] Will your favorite why do your favorite experiences or if you haven't been yet leave a comment and tell me

[01:16:44] What are the things that you're most looking forward to that you've heard about from this episode for when you do go to visit and with that my time is up

[01:16:51] So don't forget to subscribe to the podcast and follow my socials to be notified anytime on your episode is released

[01:16:58] And until then happy trails and bottoms up y'all

[01:17:06] Thanks for listening to Texas undervine we strive to provide you with a best information about wine businesses all over Texas

[01:17:13] Be sure to check out our website it Texas undervine.com and

[01:17:21] Coming up so it's please email us with any suggestions or feedback also contact us if you're interested in donating

[01:17:28] sponsoring or advertising on the podcast just to help us cover our expenses and bring even more great info to you in future episodes

[01:17:35] above all travel safely and most especially drink responsibly

[01:17:49] How do you find troopers did you know that I now have a merchandise store for Texas undervine?

[01:17:54] Only have a handful of limited items but you can go check those out and wear your Texas undervine swag

[01:17:59] If you'd like to tell all your friends about the great wine locations

[01:18:02] We have here in Texas and maybe get them into the podcast as well

[01:18:06] So there are things like t-shirts there

[01:18:08] There's a hoodie

[01:18:09] There's a baby a ball cap things like that, but one of the most exciting things I have right now is my limited time off or t-shirt

[01:18:16] That's my season one t-shirt

[01:18:18] So this is your tasting through Texas Texas undervine season one t-shirt

[01:18:22] It's only gonna be available for a little short amount of time on the back it has all the different locations like a band tour t-shirt

[01:18:28] So this is a limited time item and you can go out and get it now

[01:18:33] And one of the great things about that t-shirt is a portion of every sale goes to support the Texas Hill Country winery scholarship fund

[01:18:40] So you know that by buying that t-shirt

[01:18:43] You're also investing in the growing a flourishing of an amazing wine industry here in Texas and all of those people that are gonna come and make it even better

[01:18:51] Check out that merchandise store to my website at Texasundervine.com

[01:18:55] Just go up to the top you'll see the link for the merchandise store