Moose & Goose Winery (Central Texas)

[00:00:00] Howdy Vine Trippers. 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's as well as Google devices. You can

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

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

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

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

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

[00:00:39] sort the listings, find ones that are kid friendly, family friendly, even ones that host

[00:00:43] our V's, all kinds of different sortable listings you can find there in that app and on

[00:00:48] the website. You can find other things as well in the area like restaurants, accommodations,

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

[00:00:59] goes hand in hand with this podcast. It's able to find those great places to go visit. So check

[00:01:04] out the Texas Wine Lever website, it's txwinelever.com or go to their app. You can find it on the Google Play

[00:01:12] Store or the Apple Store as well. Enjoy your trips among the vines and use that app.

[00:01:29] Welcome to Texas Underbind, an exploratory podcast to scout out the best Texas Wine country has to offer. I'm your wine guide, Scott

[00:01:49] and I'm here to lead you on an auditory expedition to the vineyards and wineries across the great

[00:01:54] Lone Star State. Each episode will cover a different vineyard, winery or wine related business operating in Texas. You'll hear

[00:02:02] interviews, descriptions and details about each location that will excite you to visit and experience them for

[00:02:08] yourself. Ready to plan a wine tour? Use these episodes to choose the most interesting spots for you and your

[00:02:14] friends to check out. Most of all, enjoy hearing about the rapidly growing wine industry in the state

[00:02:20] and what makes our wines and wineries the best.

[00:02:35] Howdy fellow vine trooper, welcome to episode 36 of Texas Underbind. And for this episode, I traveled a

[00:02:41] little bit north of the Austin area to an area called Temple Texas with just a little bit east of

[00:02:47] there to visit a smaller, little lesser known fruit winery called Moose and Goose winery. Now, this

[00:02:55] particular winery is actually only open one weekend per month so you gotta make sure to check the

[00:03:01] calendar before you go. They mostly make fruit based wines and have a really interesting story

[00:03:07] so the winery itself was started by John and Melissa Limke. They are retired military who were stationed

[00:03:15] up in Alaska and fell in love with wine and decided to travel to wineries wherever they would

[00:03:22] get stationed. They loved to go to the countryside and visit all kinds of different wineries and enjoy

[00:03:27] wherever that place had in mind and they decided to start making some wine in their own kitchen

[00:03:33] and had a blast doing that and decided they might want to start this new venture of a winery and

[00:03:39] being from the Pacific Northwest. They came up with the moose part of the name of the winery and

[00:03:45] the logo and through a story you'll hear about in the interview they came up with the Goose part

[00:03:50] and then it became a matter of where are they going to start this winery. Now, they got stationed

[00:03:54] here at Texas and they always planned to move back up to the Pacific Northwest and maybe start their

[00:04:00] moose and goose winery up there but as you'll find out in the interview circumstances changed

[00:04:05] and they decided to stay here in Texas and retire here so they opened up moose and goose winery

[00:04:11] on their 41 acres of property that they have their outside of temple Texas. Now,

[00:04:16] they don't make wines like you might think in that these wines are not made from grapes. They're

[00:04:22] made from different types of fruit so they are fruit wines but these aren't your sappy and

[00:04:27] syrupy grandparents fruit wines. These aren't super sweet although they do make some sweet wines

[00:04:33] they do work on fermenting many of these to a dry state. Now, they almost taste slightly sweet

[00:04:38] because they're very fruit forward with the fruit flavor but they use apple juice as the base mixture

[00:04:44] for this and add in different types of fruits all fresh fruits and will put fake flavorings in

[00:04:49] they use fresh fruits to ferment these and get different types of cool fruit line combinations

[00:04:55] now John and Melissa really work at trying to bring out the real flavor of the different types of

[00:05:00] fruits that they have in their different wines. If you're a little skeptical, that's okay just

[00:05:05] have an open palate and go try something you might be surprised. You're going to find some wines

[00:05:10] here that have some of the base tasting notes you have in your normal wines like plum they have a

[00:05:15] plum wine and how many times have I heard somebody drinking a regular great-based wine and say they

[00:05:20] taste notes of plum in there? Well now you can actually taste the plum wine so you're tasting

[00:05:25] wines that actually have these base tasting notes and many of the wines that you know and love.

[00:05:30] Now when I went to visit I was able to sit down with both John and Melissa and hear a little

[00:05:35] bit out their story they are very hospitable and eager to share their story of their wines as it's

[00:05:42] again a little different from others that you might be familiar with so I encourage you to check it out

[00:05:47] now for this particular interview they weren't ready to do video so this is going to be an audio

[00:05:53] only podcast but you can listen to you in on their story and hear this interview well let's get to

[00:05:59] it right now. All right well I'm here with John and Melissa Limke of Moose and Goose Winery and we're

[00:06:10] just a little bit outside of Temple Texas and I'm here to tell you a little bit about what they have

[00:06:14] to go on here so first off tell me a little about yourself how did you get into this industry?

[00:06:20] Oh okay so uh being Melissa you know I spent 27 years in a military we actually met in Alaska

[00:06:27] in Fairbanks got married in Geodale and after that still traveling around in the military you know

[00:06:33] we just found that we loved to go into wineries so everywhere we would go every place we got

[00:06:39] stationed we would find new wineries. We then eventually got you know the bug and decided

[00:06:44] hey I bet we can make this in our own kitchen so we started making it in our kitchen and doing

[00:06:49] little small batch and just through the years of traveling and being able to do that and meeting

[00:06:55] other wineries and then getting talking to them we kind of found the wine that we like to make

[00:07:01] the best. I'm not going to be honest with you and say it's not the one that we drink the most

[00:07:06] but it's very good wine we like it we drink it and but we you know as we say we we tell people all

[00:07:12] the time we like all like you know everything from your your reds to your whites to your fruits and

[00:07:18] your sweets and your non-sweet you know so you just kind of develop that way and we just kept going

[00:07:24] have a matter why you don't like it. Well yeah but that's going a little too far yeah

[00:07:31] but I will say that every wine is unique in itself and I think that's that's the one that I like

[00:07:36] the most is that when you get wine drinkers that come in and realize that wine can be on a full

[00:07:42] spectrum you know when you know and say that I try not to get so stuck that I'm only going to

[00:07:47] drink this dry red or this or you know I like I like to taste them all and then taste what is good

[00:07:53] about that wine. Well and we all have our own palettes right you know and they're all different

[00:07:57] but you always in my opinion have to approach it with an open palette because if you get in your

[00:08:02] mind I don't like this variety or I don't like this particular kind of wine or thing like that

[00:08:07] you're going to miss out on some things that could really surprise you and for many years in my life

[00:08:11] I didn't really think I like to wine at all until I took that first streak of a mere low

[00:08:15] and went whoa there's something there if my if I hadn't been open to trying I might not have found

[00:08:19] things that I really like you know. I find that a lot a lot with people we will get people specifically

[00:08:26] as a fruit winery we've had people walk in and they go do you have a dry red and we're like we're

[00:08:32] fruit winery and they're just they're like oh okay there and I'm like oh okay and they leave

[00:08:38] you know and it's like you you just kind of lost out because a lot of the wine tastings that we go

[00:08:43] to in the festivals give us the best opportunity because then people will experiment and honestly

[00:08:50] ours they're a little shocked by it because they're used to hearing sweet wines and they're

[00:08:55] thinking just this sugary sweet and they find out that a lot of our wines are not that way it's

[00:09:01] just it brings out and enhances a fruit that's more of a wine taste. Well tell me a little about this

[00:09:07] location history then how did you get started and how long have you been here and what is it you're

[00:09:11] doing here. So we moved here in 2016 I was stationed at then Fort Hood and so we started of course

[00:09:20] got right into meeting the going and hitting all the wineries and everything that we found down here

[00:09:26] is it because again I'm gonna say is that we have a different unique way of making our fruit wine

[00:09:32] and so we always try to find the fruit wineries and see what they're making here and we kind of

[00:09:36] notice that in this area and then talking to a lot of the wineries we found that there weren't a lot

[00:09:41] of wineries that focused on fruit wines. We became like said it kind of goes into why are we

[00:09:48] moose and goose well because we developed the whole concept of the winery when we were stationed

[00:09:53] in the Pacific Northwest and so when we got down here we already had the print the label we had

[00:10:01] everything ready for the concept that we were going to go back to the Pacific Northwest and had

[00:10:07] an opportunity here I ended up decided it's like the heck with it we're gonna retire and we found

[00:10:13] this 41 acre farm here in Temple which kind of fit with our whole concept and knew that Texas maybe

[00:10:21] needed somebody like us to give them a little bit different wine and so we decided to say

[00:10:27] well tell me a little bit about so moose and goose I get moose from the Northwest what had you

[00:10:32] picked the goose part. So it actually started out is that we our our name of our winery was always

[00:10:37] gonna be something based off of goose our daughters nick name is goose we call her that has a baby she

[00:10:43] used to hunk add a saw the yarn so she became goose and we then just kept playing on those terms

[00:10:50] and of course being in the Pacific Northwest and we just decided that we would go with moose and

[00:10:54] goose we thought that kind of fit really well um the print that we have like our label that is an

[00:11:01] original watercolor by an artist in Tacoma Washington and we found her on a fluke and commissioned her

[00:11:09] to make our own personal print and so we have the original watercolor hanging here in the witer

[00:11:16] we then use it for a label which then the horns on the moose uh we're taking out by another

[00:11:21] graphic artist who made the logo which is our logo then and so everything kind of fit

[00:11:27] and then again like I said we're gonna know coming down here had everything already done so Texas

[00:11:32] got moose and goose. I love how you had this like it was almost like a complete package it was just

[00:11:37] ready to set down and go with it because you already had everything planned down everything ready to go

[00:11:42] it's almost like a franchise just ready to plop down and get started. Yeah it's one thing hide when

[00:11:46] you're with the military for so long you don't have a home anymore you know where are we gonna end up?

[00:11:50] yeah so you'd already come through all the ideas and just ready okay wherever we settle this is

[00:11:56] what it's gonna be yeah yeah we had we used to travel like when we were stationed in Hawaii

[00:12:01] anytime we'd come back to the states we'd always divert somewhere and just take these small little

[00:12:06] flights or these little travel out to some obscure place in Montana Wyoming Colorado South Dakota

[00:12:14] I mean we just go to these and think hey would we want to live here? Yeah you know because when

[00:12:18] said after 27 years you haven't really had a home beyond I think the longest we lived anywhere it was

[00:12:24] almost four so well she lived there for four. I was living in Afghanistan and Iraq for like two

[00:12:31] years so but yeah and just it worked out in Texas is really nice it's a it's a great for veterans

[00:12:38] it's it's a great place to retire so we really like it. So then tell me a little about the wines

[00:12:45] that you make and what makes them different you say fruit wine tell me a little bit about your

[00:12:49] product okay so we focus on so it's a fruit it's fruit wine but the base of it is apple so all of

[00:12:57] ours are mixed instead of water we use like strawberry apple boys and very apple plum apple so

[00:13:04] everything has an apple base to it okay and what I found is and we actually learned this from a

[00:13:10] friend of ours who had a winery in Wisconsin actually and we became really good friends with him and

[00:13:16] you know the one thing is is that most wineries they'll share concepts like how they do it they just

[00:13:21] won't share the recipe and so everybody has to have their own little you know amendments that you

[00:13:27] put in but we found that doing this apple base gives it more of a wine flavor because what we do is

[00:13:36] will ferment completely out dry utilizing the fruit and then we can bring it back so our concept

[00:13:42] was to give you a fruit flavor just like in a wine if you drink a cabernet and you look on the back

[00:13:50] it'll say hints of blackberry or plum or whatever tastes so no true right tasty notes so what we

[00:13:56] said is let's try to develop and so we really worked really hard at developing a wine that so if

[00:14:02] you're drinking a plum wine it's still got that level of it's not really dry because it's so a fruit

[00:14:08] winery but it comes back and just gives you hints of like the way the fruit would be so you're not

[00:14:15] drinking you know and there are some out there there's some you just feel like you're drinking sugar

[00:14:20] water you know and it's just it's too much sweetness now we do make that because there's a palette

[00:14:26] for that we have people to come in here and they're like this not sweet nose too dry and it's like

[00:14:31] okay there's the sugar cubes add some more but we do have a couple wines that we just we come

[00:14:36] stupid sweeten and you know but they're kind of fun to drink you know if you're especially on a

[00:14:43] hot day down here in Texas you chill our wines our wines are meant to be chilled so they're

[00:14:49] you know I don't care if you know a red wine white wine you know because that's just a color of the

[00:14:54] fruit but ours are all meant to be chilled and so when you do that and you get a nice hot day

[00:15:01] here in Texas which we've had quite a few of it's really nice to take a nice cold

[00:15:07] wine that you're able to drink and get those fruit flavors and yet still feel like you're drinking a

[00:15:12] do you just ferment them to reduce the residual sugar that's there so you get almost more of a dry

[00:15:18] state so with fruit wines the difference is like with fruit like everybody says grapes are fruit

[00:15:25] but in the wine industry grapes are the grape wine and then everything else is a fruit wine right

[00:15:32] so grape wines have different rules they can't add sugar they have to do what the grape gives them

[00:15:37] so that's why the vineyards it's that's a whole different area whereas what we do is we're allowed

[00:15:43] to take it and then we add the sugar at the beginning of it to get it to the level that we want

[00:15:49] oh so then we know how much sugar we want to put in so that when we ferment it out we're still

[00:15:54] getting between 12 and 13% alcohol okay so you actually have these at numbers to know exactly

[00:16:00] what to do you know yeah yeah we we put everything in do all the measurements we we take different

[00:16:05] fruits require different amendments you know yet different acid levels tannins and all this so we

[00:16:10] still add a lot of those to try and get the different pallets that you can get like with drinking a

[00:16:15] wine so you can still feel that that dryness or you can you know feel the sweetness you get the

[00:16:20] different flavors and the acidic levels and so then but we can manage the sugar levels and so we

[00:16:28] put it to a level so that we can just ferment completely dry because then we know our our our alcohol

[00:16:34] level is there and then we're able to sweeten back to the level we walk okay and then your fruit

[00:16:41] that you use where where do you in the apple juice or wherever where where do you source all that

[00:16:45] from all over so we co ferment everything with apple juice boys and berries we get from Oregon

[00:16:54] eronia berries we get from North Dakota farm in North Dakota we get black currents from a farmer

[00:17:01] in Iowa elderberries in Wisconsin and then a lot of the other ones we can source as juice

[00:17:10] and so we can just get bulk juice okay versus the actual fruits so that is part of it trying to play

[00:17:17] with it's 100% bad fruit we go mm-hmm we play with making the batch bigger and then you have to

[00:17:25] source from somewhere else or the berry versus the juice doesn't make the same wine so it's kind of

[00:17:31] you know different ventages are still going to taste differently because of how we're making it or

[00:17:36] how much we're making because 50 gallons is way different than 300 gallons and you do all that

[00:17:41] processing here on site yes okay yeah is it similar to the process for making wine is yeah yeah

[00:17:48] yeah it's very summer put the juice in then you put your if you've ever made wine in your kitchen

[00:17:54] like just a hobby five gallon bucket it's just that glorified just on a bigger scale yeah okay

[00:18:00] and then you add the fruit flavors and things like that and do you make like a base wine

[00:18:04] and then add different flavors to make those are each one is an individual so the flavor all comes from

[00:18:09] the co fermentation okay we never we never add flavoring yet except we have a eronia truffle that has

[00:18:15] chocolate okay so we do add chocolate extract at the end got you other than that there's no

[00:18:20] flavoring in our white no flavoring no coloring so the fruit is in there with the apple juice

[00:18:24] everything's all going together

[00:18:33] howdy vine troopers did you know that I now have a merchandise store for Texas undervine

[00:18:38] I only have a handful of limited items but you can go check those out and wear your Texas

[00:18:42] undervine swag if you'd like to tell all your friends about the great wine locations we have here

[00:18:46] in Texas and maybe get them interested in the podcast as well so there are things like t-shirts

[00:18:51] there uh there's a hoody there's a beanie a ball cap things like that but one of the most exciting

[00:18:57] things I have right now is my limited time off for t-shirt that's my season one t-shirt so this is

[00:19:02] your tasting through Texas Texas undervine season one t-shirt it's only going to be available for

[00:19:07] a little short amount of time on the back it has all the different locations like a band tour t-shirt

[00:19:12] so this is a limited time item and you could go out and get it now and one of the great things

[00:19:17] about that t-shirt is a portion of every sale goes to support the Texas Hill Country Winery scholarship fund

[00:19:24] so you know that by buying that t-shirt you're also investing in the growing

[00:19:28] of flourishing of an amazing wine industry here in Texas and all of those people that are going

[00:19:33] to come and make it even better check out that merchandise store it's on my website at

[00:19:37] texasundervine.com just go up to the top you'll see the link for the merchandise store

[00:19:46] and peach is one of the wines that is going to change the most so

[00:19:50] from every year or every peach that you buy it into how it changes differently

[00:19:54] you're not going to make up flavor like you either either has the peach flavor or it doesn't have

[00:20:00] a peach flavor interesting yeah and it seems like to me it's that would be a big one in Texas I always

[00:20:06] here people ask it for peach wine here and there and so and that is absolutely what she said to

[00:20:11] reiterate is very challenging we made we made peach wine where we just went and got a whole bunch

[00:20:17] of peaches right here at H.E.B. just source of they'll allow us to buy bulk and we brought them in

[00:20:22] here and had over 200 300 pounds of peaches sitting in the cottage we let them sit for two weeks because

[00:20:29] you know most grocery stores they're not actually ripe it had no smell of a peach really it

[00:20:36] never so what that was the most interesting that translated right into the wine because we don't

[00:20:41] use peach flavoring we only use a peach so we made this it had peach flavor but when you would

[00:20:47] try to smell it or get the wrong you don't get nothing then the next one was made with Georgia

[00:20:53] peaches when they came in we went and bought bulk those aroma flavor everything I mean it was just

[00:21:01] and it's not saying that the peaches here in but they're they're just different and

[00:21:06] but I found is that a blackberry is a blackberry a strawberry is a strawberry boys and berry but

[00:21:11] those are all but peach has always been it's our biggest challenges because where we're going to get

[00:21:18] so it definitely gives a variety of character to the wine like you said vintage to vintage because

[00:21:23] almost like where grapes you source from different places you can get different flavors from the

[00:21:27] terroir or whatever same thing with the peaches where you source those from can give different

[00:21:31] flavors and things and we're not against Texas peaches we just haven't found a source we can afford

[00:21:38] so yeah the quality of the forging part is a little hard to do it. We've actually gone

[00:21:41] down the Fred Berger and we're proud of the peaches which they can we tried to source some and

[00:21:45] we said hey what if we buy bulk and he said it's that price you know it's like yeah but I'm yeah

[00:21:51] I'm trying to buy 300 pounds right because they're not going to not sell you know even if they're

[00:21:56] selling five pounds at a time they're going to sell every Texas peach out there so.

[00:22:00] All right listeners well if you know of a peach grower and you want to sell in bulk I know a great

[00:22:04] winery that you can talk to yeah they would love to buy your Texas peaches. Yeah. So what are some

[00:22:09] of your favorite wines that you make what are you most proud of here? Well my absolute favorite is

[00:22:15] my elderberry it's a port style and one of the things you find out is that we can't call it a

[00:22:20] port because it's not made in Portugal and but we use elderberry and then we we um

[00:22:28] co ferment co we co ferment but no we forget elderberry's dark cherry. We add

[00:22:34] or then we fortify it with order or fortify it was brandy but it's elderberry's dark cherry and

[00:22:39] vanilla bean could all co fermented and that is probably you know it's one of my favorite

[00:22:46] in terms of a port so because it's but I make it the full amount where I don't have to go in the

[00:22:50] next tax bracket so it's 21% alcohol okay so it's it's very strong but it is it's got that sweetness

[00:22:57] and it's just smooth and it's got all those it's just the elderberry and that vanilla and

[00:23:01] vanilla and what's really interesting about it is it has almost like a chocolate after days and

[00:23:07] that that's the dark cherry and it is what I figured out and yet there's no chocolate in it it's

[00:23:12] interesting really really good. It would pair with some great chocolate yeah other than that my

[00:23:17] my favorites are always um well my plum wine is one of my favorite because I'm not even a fan

[00:23:24] of like I don't eat plums but the plum wine it's not overpowering it has just that level it's

[00:23:30] almost like a cabernet it just has a nice little level of you know sweetness but still that dryness

[00:23:37] and then my next probably is raspberry and then maybe triple berry but those are like my blueberry

[00:23:44] blueberries actually my next I forgot about that's my go-to also my blueberry is but let's always

[00:23:49] likes to keep that one a little bit dry I've had it both ways where I've had it sweeter and it's

[00:23:54] really good but the way we have it is another one where it's just nice and smooth and has that

[00:24:00] level of dryness where you still feel like you're getting that wine tan and almost on the back

[00:24:05] you're in throat so it's really really good and I'm gonna tell you add to that those are some of our

[00:24:11] most I think our most popular right now is the elderberry yeah people love the elderberry well that

[00:24:18] was my next question so what are some of your most popular ones to the customers so we do an

[00:24:22] aronia berry wine I've never heard of aronia berry yeah so they're like the next super fruit they

[00:24:29] look like a blueberry you wouldn't actually snack on it it's going to make your mouth because of all

[00:24:34] the tannins in it's gonna make your mouth drier so it's not a it's there's flavored waters out

[00:24:40] there like health waters that are flavored with it um so you wouldn't find like an aronia berry pie

[00:24:46] or something like that okay I mean maybe maybe they did because like gooseberries you don't snack on

[00:24:52] gooseberries but gooseberry pies delicious so maybe they are making pie with it but my sister actually

[00:25:00] lives in North Dakota and she knew of this aronia berry farm and she was telling me about them

[00:25:05] and I said well from what you're saying I've never tried it but it sounds like it'll make great wine

[00:25:11] and it was actually a February because when 400 pounds of aronia berry showed up I had

[00:25:17] chocolates on the counter still from tastings and so I taste it and I was like okay and then I

[00:25:24] tasted it with chocolate and that just changes everything so we make a large amount of aronia berry

[00:25:29] wine some of it would barely sweeten back and we call that dry red that's probably one of my favorite

[00:25:34] king of the war oh it's king of the north now it's not in by him and then another one is sweet red

[00:25:40] that we sweeten and it makes it definitely smoother and then there's an aronia truffle that we

[00:25:46] add chocolate and that one you either absolutely love it and most people buy six bottles at a time

[00:25:52] or you don't like it and you don't want a glass of it so it doesn't have a middle ground which is

[00:25:56] very interesting it's a very polar ice it's a very yeah so it's like a very Valentine's one yeah

[00:26:02] yeah it's very popular yeah I mean people there's a lot of trying it and it's a lot of it just gets

[00:26:08] people and they're almost like when they taste it they just don't know what to think because

[00:26:14] it's just so unique and it's really good like king of the north was funny as she called it dry red

[00:26:20] we call it dry red for long it's dry red sweet red like that's really easy we want to we always

[00:26:24] thought let's keep that let's keep the name simple so people don't just forget right but the

[00:26:29] problem was is that as a dry red nobody would try it because they came into a fruit winery they like

[00:26:34] sweet wines and I would say well why don't you try the dry red and they I don't like dry wines yeah

[00:26:40] and I'm like you know you're in a fruit winery so dry is very very subjective and they still

[00:26:45] won't try it so we all sudden changed the name we said let's call it king of the north

[00:26:50] and everybody put it on their tasting and everybody wants to try wow I want to try king of the north

[00:26:55] and next thing we know we sold out really yeah they were going again going back to that original point

[00:27:00] of if you open up your palate and you're willing to not be you know constricted by perceived notions

[00:27:06] you might come up with something you really like I can tell if somebody comes in to do a tasting

[00:27:11] and is gonna like I'm a cab drinker you know I'm like okay well are you creative like are you

[00:27:17] interested in trying because if you're not interested I have a cab franc that I don't make

[00:27:21] but you're welcome to drink a glass of it while the rest of your group has a tasting right

[00:27:25] but if you get creative let's have fun let's taste it you know so just because like you said some

[00:27:30] people don't want to like fruit wine and that's what can you you know I mean we don't make enough

[00:27:37] wine for everybody so we talked about the wines do y'all do any kinds of I know we'll talk about

[00:27:45] your hours here in just a minute I know you had told me previously you're open one to month this

[00:27:48] is kind of your own just little operation here you live here at the site but do y'all ever bring

[00:27:54] out you have wine club or anything like that are people who come out for a vitz or anything like

[00:27:58] that or you just opened it whoever comes when you're open yeah so we have a wine club it's a six

[00:28:04] bottles gets you purchase gets you in the club 15 percent off any wine you ever buy at the winery

[00:28:10] tasting flight glass you get a free glass each month and then you are committing to six more

[00:28:16] bottles twice a year so February and September okay and we try to throw a party and do

[00:28:23] we have a group of competition barbecuers that like to make small bites

[00:28:29] so they'll just be throwing small bites out all day and it's a it's a fun day if the weather's good

[00:28:34] we have unlimited yes we have unlimited outdoor space you I am I believe to another question

[00:28:43] that I'm kind of fascinated with is wine pairing with fruit one so is it kind of similar do

[00:28:49] you have similar types of fruit pairings or do you find that they're very different

[00:28:54] I think it goes both ways that's definitely similar however

[00:28:58] we're more aware of these different fruits so our brain already has a preconceived notion

[00:29:03] of if we like it what it tastes like so some people can be oh I don't like blueberries

[00:29:10] and I really don't think the blueberry wine tastes like I'm popping fresh blueberries in my mouth

[00:29:15] but they're not going to like the blueberry one because area of this preconceived notion that

[00:29:19] they don't like it does I don't think it matters what you pair it with okay now I talked about the

[00:29:24] erronea truffle and that one honestly I didn't like it like I'd not a chocolate in my wine kind

[00:29:29] of person but then one of the wine club pickups they were doing pairings with macadamia nuts

[00:29:35] and it's like your brain learns that and now I can have a glass yeah like it's great it's almost

[00:29:41] like you remember how to taste it you formed an neural pathway exactly yeah yeah I know that a lot

[00:29:49] of times when I'm eating something it really affects the type of wine that I pick you know I'm like

[00:29:54] I really wanted this one I don't know but that's not going to go well with what I'm having here so

[00:29:57] I think I'll do this one instead or you know whatever for what period I was just wondering how

[00:30:01] fruit wines are in that you can kind of have them with whatever you're wanting then sounds like

[00:30:05] not as much of a restriation but we tried to pair like our triple berry we think goes really well with

[00:30:11] like spicier food like even like a pizza okay my seat different areas like that and I do always

[00:30:17] remember the one time going back our blueberry wine being from Wisconsin of course I love cheese

[00:30:23] but we had some extra sharp cheddar cheese here one day and we're just sitting there eating

[00:30:28] and also I grabbed a glass of blueberry wine and I never care about pairing wine I drink the wine

[00:30:34] that I wanted to drink I didn't care what I was eating with it I just like the wine but that was

[00:30:40] the first time I ever just happened to take a bite of cheese and then took a drink to the wine

[00:30:46] and it was like that was the first time I'd ever experienced where the whole concept of the wine

[00:30:50] just changed it was just I mean it was absolutely I'm just noticing yeah I told her she tried

[00:30:58] it we're like holy cow this is just it just enhanced all the flavors everything was you know so

[00:31:04] I don't really have that too much like that so we get people in but most of our wine

[00:31:10] especially our fruit wines they just they they go well with you know you know the steaks the

[00:31:16] spicy you know all this and so you really can have it and then like I said the other one is that

[00:31:21] they're just really good like when we are strawberry wine I'm trying to think of the other

[00:31:26] ones that were like strawberry for blackberry was super super good on hot days like people loved

[00:31:33] you know pool your pool time sitting there get that nice and cold sitting there in the sun drinking

[00:31:40] that and it just it was it's not a food pairing but it was a Sunday yeah it's like some wine

[00:31:45] for shippers right yeah and they just really like that okay well tell me a little bit about what a

[00:31:50] tasting might look like so let's say Alistair is getting excited they want to come by and check

[00:31:54] it out maybe do a tasting what does that typically look like do you have a set number of wines that

[00:32:00] they that they taste do they sit down is it outside what are the what does a tasting look like

[00:32:06] yeah so since covid it changed to wine flights versus wine tastings so I have wine

[00:32:13] flightboards four of them and you get a two ounce four two ounce pours and you get to pick them

[00:32:18] if it and we have over 30 labels of wine and we I don't think of it in years haven't had less

[00:32:25] than 15 available at one time oh well so you have a lot to choose from more than more than what's

[00:32:31] great number you know eight is a great number of wines I always say but with fruit wines there's

[00:32:35] so many choices so I just keep going oh I should make this one I should make this one let's do

[00:32:40] this one and we try to get rid of sound but then there's this you know these people want this wine

[00:32:46] it's every one of the wines that we have is somebody's favorite right so they're hard to get rid of too

[00:32:53] or to discontinue I guess how much does a flight cost 12 dollars 12 dollars for the flight

[00:33:00] they could taste it and pick bottles as if they would like to you serve by the bottle as well

[00:33:04] I mean by the glass as well or if you could buy a bottle get a glass and drink here yeah so we're

[00:33:08] not open all the time wait so we keg our wine okay so that we're not opening 30 bottles in one weekend

[00:33:15] and then John and I having to finish half 30 half bottles the rest of the month it's a part in your

[00:33:21] house for the month yeah so we're able to hold it we also do harvest host so randomly people will

[00:33:29] be coming through and we can always offer a flight and not have to open four bottles just for one

[00:33:35] flight so that makes it really nice a lot more sustainable to think this is for your operation

[00:33:41] do people need to make reservations or anything to come out to do a tasting no we don't take

[00:33:45] reservations if you have a large party you're welcome to call ahead and we don't say that you have

[00:33:52] to on the side note if you have say ten or more and we're not open but you want to come out just

[00:33:59] call us we live here call us in advance and we can try to figure it out make it work so there's

[00:34:04] no necessarily maximum group sizes more just about letting you know so you can maybe prepare for

[00:34:08] every yeah we've had some company parties that are 150 people out here um but then again it's

[00:34:15] outdoor space unlimited outdoor space so tell me about your operating hours then

[00:34:20] so you're open one one weekend a month or how does that work yeah so it's not the same weekend

[00:34:25] that would be too simple uh we pretty much know three months out for sure and then it's always a

[00:34:31] Friday Saturday Sunday so Friday Saturday is going to be 11 to 6 Sundays noon to 4

[00:34:37] and right now the stage coach wine trail is going on so that incorporates two weekends

[00:34:42] so we're actually open all 10 days okay so from the start to the so from the first Friday to the

[00:34:49] last Sunday of the wine trail we're open every day um we actually opened the winery on the first

[00:34:55] stage coach wine trail oh cool yeah is the um is the best way for a listener to find that by going

[00:35:01] to your website website follow us on Facebook okay um Facebook will have what wines have just been

[00:35:08] released because there's a way something coming out um we if we're gonna have music or a food truck

[00:35:16] that'll be on Facebook as well we we don't always have music or food truck but fun low events

[00:35:23] yeah on the side and then tell me for a second we'll come back to tastings in just a moment you

[00:35:28] mentioned the stage coach wine trail what is that all about yeah so it's eight wineries in the area

[00:35:34] from Clifton to Soleto so right along 35 and west of Waco we've just gotten together and made our own

[00:35:44] wine trail so you can buy tickets after Thanksgiving and it's always the last week in January

[00:35:51] if you but really the idea is to get everybody in the area to know that we exist

[00:35:57] so say you have family coming in or a group of friends want to go do their own wine trail they don't

[00:36:02] have to do tickets they just know hey it's May let's go hit up for wines and they already have the

[00:36:08] trail of where to go to okay cool yeah all right so we'll wind back circle back to the tasty here

[00:36:14] for just a second family friendly pet friendly yeah so we're family friendly for sure

[00:36:20] we used to say go ahead and bring your dog out however we have quite a few of our own dogs

[00:36:26] that are very nice so we're not quite sure if we're still dog family okay it gets challenging

[00:36:35] like mainly we don't want people to feed our dogs we don't feed our dogs which then because

[00:36:41] we try to do events out here you start feeding the dogs they assume that everybody wants to feed

[00:36:46] them that yeah they're pestry your body and then their bothering them and doing everything and

[00:36:50] a lot of people like our dogs run free I mean we're on 41 acres they're used to running around they

[00:36:55] get along with other dogs but a lot of people when they come out here they're not used to taking

[00:37:00] their dogs off leashes and so a lot of people were very shocked when they first ride here and

[00:37:06] I'd be like look if you just just let your dog go and they're like what I mean it's just confused

[00:37:11] and they're like no I said it's they're all gonna get along better and then the next thing you know

[00:37:16] they're running all over having a blast yeah but a lot of dog it is gotten challenging and so

[00:37:23] we're kind of more leaning towards that you probably really shouldn't bring your dog because we've

[00:37:27] got goats and chickens and and guineas that run around they're all free range and a lot of people can't

[00:37:34] control their dog I have ease even a friend of mine he doesn't bring his dog anymore because he

[00:37:39] can't get his dog to stop chasing my guineas and my chickens and if he catches him he knows that

[00:37:45] they will he will kill them yeah yeah yeah yeah so okay so what about what are some of your busy

[00:37:51] or slower times what's the best time for someone to come out and visit we have yet to figure that out

[00:37:58] it's it's very um yeah it's just it's random okay um we've been open up some Saturdays

[00:38:06] and we the whole the whole pasture where the parking is would be full anyway people coming to go

[00:38:13] on um but then we've had other days and I think that's the one challenge I think of Texas

[00:38:18] is you have to start realizing what else was going on like opening up on the first day of high

[00:38:26] school football not a good day not a soul no you're you're just not gonna see anybody

[00:38:32] and we found that a lot of them that will be like why is it so slow today then else then you

[00:38:36] realize oh this was going on or the emi row Texas is very unique like they they travel they go

[00:38:43] around and and a lot of stuff you know even the weather can yeah the weather the weather is a big

[00:38:49] the weather it takes us a lot and we realize that that you know we're we're a family farm it's very

[00:38:56] fun um I would say we get almost a hundred percent positive reviews it people love sitting

[00:39:02] out I mean it's fun we have pick me goats we've catfurn around little dog you know the dogs are super

[00:39:08] nice um getting and so they have fun sitting on a farm but then I think with the problem for us is

[00:39:14] that it gets later because we're so dependent we do have indoor space very limited as you

[00:39:21] but I think a lot of them then it's like yeah they'd like to come out but it's it's 105

[00:39:28] nobody wants to sit outside 105 or it's it's more than two degrees with an 18 mile an hour wind

[00:39:37] just not just not fun yes it sit out there and so we did build you'll see it like the event space

[00:39:44] and so we have a huge 30 it's almost 35 by 35 foot you know covered and uh being Melissa

[00:39:53] do all the work ourselves like we didn't build the the pavilion part the metal but all the deck

[00:39:59] everything out everything else is being built by us and we batted this space and eventually it'll

[00:40:04] have retractable you know slides that we can we can block the winds it'll have for the summertime

[00:40:11] it'll have mixtures and you have the fans and then in the winter we have space heaters and

[00:40:17] it is it's a really nice place because you're sitting basically just get to look out and over

[00:40:22] the pastures yeah horses and whatever other countryside and so as we keep developing that

[00:40:28] we can focus more into and then also it's a great event space it's a great space if you're having a

[00:40:34] party you know event we've had birthday parties people come out in they'll say I got like

[00:40:39] 20 people on a birthday party okay and then we just set it up for them and now I presume is a small

[00:40:44] family winery uh you don't do any kind of distribution of your wine so if for whatever reason

[00:40:50] people couldn't come here to taste them do you sell them on your website or their ways that people

[00:40:54] can taste your wine without having to come directly here so actually that is not we are a small

[00:41:01] family farm our family winery but we actually sell because we sell keg wine oh yeah and so

[00:41:08] we actually now currently sell they have two taps and our cider is sold at bold republic

[00:41:15] and well we're currently working with a winery they sell our bottled wine um bear autumn's brewery

[00:41:22] and waco upsells are wine and we sell well we were trying to other place we used to be at

[00:41:30] fire base brewery but they closed down but they would sell there and so we're actually looking at

[00:41:36] different places because we're only open one weekend a month um we are trying to focus and get

[00:41:42] our wines out so we actually do distribution I like that yeah and then can people buy online do

[00:41:47] sell online at all they can buy and curbside pickup okay but we're not shipping no shipping so

[00:41:53] they can pre-order and they come here yeah pick it up okay and almost any day since we live out here

[00:41:58] it's what you can do so it doesn't have to be necessary when the wine is open correct yeah

[00:42:03] do should they call make an appointment I'm sure it's online for the whole process as soon as I

[00:42:07] see the order comes through when I've got it in the box then I'll email them to make arrangements

[00:42:11] okay cool but we're always out here so yeah I mean they just let us know I'm gonna drive through

[00:42:16] okay no problem in you know okay we just we're here yeah so do you have plans for future growth

[00:42:23] what would you like to see with the winery well I think what we're looking at right now is

[00:42:29] we we pretty much decided that we're really gonna stay with the one weekend a month at least for

[00:42:34] here and our future growth is is focused more on working with other breweries and other locations

[00:42:42] so that we can get our wine out so that then people like like I said during the summer now

[00:42:48] we determined with these last few summers it's too hot so we we we actually close

[00:42:55] we don't even open during the summer because it's 105 when it was hitting 100 to 105 it's just

[00:43:01] it's not worth it it's not fun to sit in that kind of heat and so we're really focused on

[00:43:08] the keg distribution and doing our distribution um we get our wines out there people are able to

[00:43:14] try and they can go to they can go to establishments that we work with and and so far they've been very

[00:43:19] receptive bold republic is is a great location uh great brewery they make great beer

[00:43:26] and now they sell our wine and they they really love doing it and it works great there for us

[00:43:31] and I think working with the other ones I think that's really gonna get our name out yeah

[00:43:36] so you're focused more on that that distribution side of that I think that's a great complement to

[00:43:40] what your restrictions are so you find that other avenue and it built that anticipation when are

[00:43:45] they gonna be open because I want to go in and then we'll be open the one weekend people can come

[00:43:49] out here hopefully it'll be a good weekend but then also we'll start focusing on more allowing

[00:43:55] there's you know it's a great event space we have we have a couple different companies that have come

[00:43:59] out here and they love it because we I mean they basically get five acres and when parents come

[00:44:07] out and we had a lot of them come up to us and you know typically when people go to a you know

[00:44:12] an office function they go to a restaurant well being 27 years in a military we do all these two

[00:44:19] what ends up happening you sit at the table with the same people that you talk to at work

[00:44:24] you all sit around the boss or the manager tries to walk around and meet everybody and then you

[00:44:30] all eat and then you leave yeah and they're all like that was fun there's no intermingling

[00:44:34] typically because it's too difficult ours is nothing they've come out here they they brought

[00:44:40] their own barbecue pits they brought the house houses they'll rent them and they got bounce houses

[00:44:46] out here the kids are running everywhere and you know and most of them are very respectful

[00:44:52] because we always warn them I mean we were still a farm our stuff like our barn where our goats are

[00:44:58] it's not necessarily a safe barn this isn't you know this isn't as we talked about before

[00:45:03] it's not funny for not the romper room yeah it's not it's it's a barn that's very old and so we

[00:45:09] always tell people usually we we tell them not to go in there then because it just gets too hard

[00:45:15] but I think if we really focus on that I think people will find that this is it's it's a great

[00:45:21] opportunity to get out everybody gets to run around they get to meet they get to mingle and

[00:45:27] they usually have you know most of them have just a wonderful time they really love

[00:45:32] yeah so we want to have more planned events so maybe steak nights and branches where we know who's

[00:45:41] coming out we can cater towards them have a good time in that way and as far as the breweries having

[00:45:48] our wines at the breweries what's it's kind of opposite of most wineries wanting to come

[00:45:53] mingle with the breweries but a funny thing with wineries and breweries wineries can't sell beer

[00:45:57] but breweries can sell wine they don't need anything different with their licenses so they already have

[00:46:03] the tap system and we push our wine with nitrogen so they just eat it and a lot of them are doing

[00:46:10] like say it stout with nitrogen so they even have that going on for them so it's really

[00:46:15] simple for brewery to just add a few wines to their taps and then they cater to twice as many people

[00:46:23] and we like I get calls all the time if we're open when we're open and it's nice for me to say hey

[00:46:29] this place has this wine on tap or this place is selling this wine and just yesterday somebody came in

[00:46:35] because they were at the brewery and they wanted to buy a couple bottles and so they came out and did

[00:46:39] another flight and bought some bottles so that's where our growth that's where our focus is now well

[00:46:46] I think a lot of people too when they go in there um they're they're to try craft beers

[00:46:51] because these breweries it's you know we can go into tap rooms too but at brewery specifically

[00:46:57] their craft beers they know they do and that's what's kind of fun about ours is that when people see

[00:47:03] it and then they find out they did look up loose and goose they're like what is that and then

[00:47:08] they find out that it's a local and they realize that it's also a craft wine and I think people

[00:47:13] realize that is that when you get the bulk wines you get the different you know the different ones

[00:47:19] you know a Perseco or something like this they're you know people are smart enough to realize they

[00:47:24] know that this is a bulk got you you know and so I think it's it's kind of fun the same way that's

[00:47:30] why I really like being in breweries because then they're getting both concepts of craft wine

[00:47:35] and craft beer yeah that seemed to go hand-in-hand very well there yeah and then you go into a lot

[00:47:40] of breweries and we'll get them a lot um that's why our friends at fire base they did it because

[00:47:45] they get a lot of people come in and you know predominant I know it's probably sexist saying that the

[00:47:51] women typically but there there's quite a few now my wife huge beer drink she loves she loves

[00:47:57] different beer she's craft and all this and loves me I need a low I.B.U. and but you know you get them

[00:48:06] and they won't they don't want to drink the beer especially when you're talking craft beers you

[00:48:10] because they can be very flavorful they're not your typical you know yeah big big box beer but

[00:48:18] I think it really helps them and that's why it promotes both of us at the same time because now

[00:48:22] people can go in there and they can do it night I had somebody come here and yeah they came here

[00:48:28] specifically because she was drinking our triple berry at Boulder Republic and she came here

[00:48:33] she's like I have to come here and try this I will you know she absolutely love the triple berry

[00:48:39] so what in your opinion is a number one thing that sets Musin Goose apart that a listener might say wow

[00:48:45] you know a lot of places I could go but I want to go check this place out what makes you different

[00:48:49] besides I mean I'm sure the fruit wines we've already talked a lot about that but what would you

[00:48:52] say is that diamond and the rough that you are well I would say we are indifferent for sure

[00:48:59] in the sense of the wines that we're offering right they're still gonna it's a wine that tastes

[00:49:06] tastes like a wine with the fruit flavors where other fruit wineries are going to be fruit juice

[00:49:12] with alcohol that's what we're trying not trying to be um but we're very relaxed so sometimes you

[00:49:20] just don't want to get all dolled up to go to the fancy winery but you could come out to Musin Goose

[00:49:26] pack a picnic bring the family and just hang out for a couple hours that is really just adding that

[00:49:34] that most of the customers like when we get different people that are out there exploring first time

[00:49:41] we had a couple who came all the way from Austin decided that you know they pick one every every

[00:49:47] month every weekend or every month they pick a new one and they they saw the name that's I'll tell

[00:49:52] you brings a lot of people people see Musin Goose and they're like I'm in Texas I gotta go

[00:49:57] but they came out here and that's exactly what it is as they get here and they're just like

[00:50:02] it's so relaxing you can be you can be as fancy you can come out here with the big

[00:50:09] Kentucky Derby hats and dresses and we had a bridal shower out here and they were all dolled up

[00:50:16] and they had a blast they would sit in there and I went and got a goat for them and so they

[00:50:20] were holding the goat yet they were completely in dress with heels and everything where as we get

[00:50:26] another one you know we were in we're in the area that they refer to as East Bell County so it's

[00:50:31] not unusual for us to get a couple to come in here and he's right off of his tractor from

[00:50:37] plowing his field and they sit down and they they have a couple glasses of some nice chill you

[00:50:43] know fruit white and they just it's everybody feels like and as we always say is you know everybody

[00:50:48] feels welcome nobody nobody comes here and just feels like this it's not like they feel left

[00:50:55] out or they feel like I'm not accepted here and so they just sit there and they

[00:51:00] enjoy the wine and enjoy the the piecing quiet I think a little nature is good for every soul you know

[00:51:07] everybody could use a little more nature in your life I love that ending quote that's so great

[00:51:19] and it's so true now don't write off fruit wines just because you never had them and you're not

[00:51:24] sure what that's going to be like you really need to give it a try it's a fun quaint little

[00:51:29] winery to hang out at with the farm and you may be really surprised you're you're not going to find

[00:51:35] the syrupy sweet ones unless that's what you're looking for but you're going to find some cool

[00:51:38] things like they talked about in the interview uh that may surprise you like john and Melissa said in

[00:51:43] the interview people who come there expecting regular wine already have these ideas in their head

[00:51:49] and they kind of shut it off but when they go to festivals and they start pouring these and people

[00:51:53] say well sure I'll give it a try they become one of the most popular tables at the festival and

[00:51:57] they sell out of all their wines at these festivals they go to so it's really worth a shot get out

[00:52:03] there and try these cool wines and did I hear someone say barbecue man I would love to get out to

[00:52:08] one of those events where they have those competition barbecues chefs out there making all these little

[00:52:12] small bites to pair with those great wines that sounds like a really fun time and don't forget

[00:52:18] they're a harvest host so if you're an RV goer you like to get out and see the state in your RV

[00:52:24] they are a harvest host so it might make a great opportunity to make a new stop at a place you

[00:52:28] haven't been to yet now also remember they're only typically open around one weekend a month so

[00:52:34] it's imperative that before you go you check out either their website or their Facebook page

[00:52:39] to get that information on what their hours are what weekend that particular month they're going to be

[00:52:44] open and if it's the time you should make a road trip out of it check out stage coach wine trail that

[00:52:51] stage coach wine trail dot com and you can find eight wineries just in that region that you can

[00:52:57] really make a road trip of and hit multiple places and check out moose and goose while you're on the way

[00:53:02] now I can imagine during a nice beautiful warm day in Texas just hanging out on the farm

[00:53:07] drinking a little bit of that awesome fruit wine that they have checking out the pygmy goats

[00:53:11] they have that beautiful pavilion out there you can sit and drink wine on it's it would be a beautiful

[00:53:16] afternoon and don't forget their kid friendly so bring the youngins out let them pet the goats and

[00:53:22] see the guinea hens and all that while you're enjoying your great class of wine and if you work

[00:53:27] for a company or you own your own company and you're looking for an event space for a company event

[00:53:32] great place they do those reservations companies can come out there set up you've got a lot

[00:53:37] of the farm to work with there you've got great wines you've got the beautiful scenery check them

[00:53:42] out go this might be the best place for your company to go have their next event now make sure before

[00:53:48] you go check out their website it's moose and goose winery dot com pretty easy but they're going to

[00:53:54] find more information about their story things like their wine club information is on there their

[00:54:00] tastings all that you're gonna get all the good scoop there at moose and goose winery dot com and

[00:54:05] don't forget when you do go see him make sure you told them that you heard about them on this

[00:54:10] podcast Texas under vine so I love the experience after the interview getting into taste some amazing

[00:54:16] wines that I was unsure about I've never tasted some of these things before and each one was really

[00:54:22] cool to see these different tasting notes that came out with different fruits now while I was there

[00:54:27] I have to say I did fall in love with one wine that I had to bring home is my library episode bottle

[00:54:31] and that's their elderberry port so this is their elderberry port wine it's really cool because it has

[00:54:37] all the flavors that you might have come to love in port but there's no grapes in this it's not made

[00:54:42] with grapes it's really cool to see those flavors come out in a different style so that's the

[00:54:48] elderberry port wine that I made my library bottle for this episode well that brings us to a close

[00:54:55] I have a lot of other wine destinations that I need to go to to bring you all the fun info but before

[00:55:00] I go would you consider maybe becoming a patron of this show so all of the costs I pay out of pocket

[00:55:06] for this as a teacher it can be hard sometimes but I want to travel each even further areas around

[00:55:11] the state and your donations through either Patreon or one-time donations even really help me to

[00:55:18] achieve that goal and so if you're interested in becoming a Patreon subscriber we actually have some

[00:55:24] extra bonus content for you so Patreon subscribers were just a small little cost per month you can get

[00:55:29] access to behind the scenes photos videos sneak peeks as to where I'm headed next each week you're

[00:55:35] going to be the first to know who where I'm headed next with each episode so go out to my website it's

[00:55:41] www.texasundervine.com go to the very top of the page and you'll find the become a patron link

[00:55:48] there and just click on that and consider maybe becoming a patron a sponsor of the show to all of my

[00:55:54] current Patreon subscribers I'm so thankful for all that you give to make the show possible thank you

[00:55:59] and hopefully many more of you will consider joining us as well and with that my time is up

[00:56:05] so don't forget subscribe to the podcast and to my socials to be notified anytime there's a new

[00:56:11] episode that comes up and until next time happy trails and bottoms up y'all

[00:56:22] thanks for listening to Texas Undervine we strive to provide you with the best information about

[00:56:27] wine businesses all over Texas be sure to check out our website at texasundervine.com

[00:56:32] and follow us on our socials at texasundervine to stay up on all the upcoming episodes please email

[00:56:38] us with any suggestions or feedback also contact us if you're interested in donating sponsoring

[00:56:44] or advertising on the podcast just to help us cover our expenses and bring even more great info

[00:56:49] to you in future episodes above all travel safely and most especially drink responsibly

[00:57:04] vine troopers have I got a deal for you so if you haven't checked out the Texas wine club yet

[00:57:11] you have to go check it out so you can get wine clubs at all of these different great wineries that

[00:57:16] I've talked about in the episode but if you can't get a chance to get to those places and you want

[00:57:21] to sample some of those various wines this is the perfect fit for this podcast so I partnered with

[00:57:27] Texas wine club if you go to their website they scour the whole state they choose great wines from

[00:57:33] all over the Texas wineries and they put them together into packs that they ship out every quarter

[00:57:38] you could pick out a package of three six or nine bottles and every quarter you can get a taste

[00:57:43] of different wineries throughout Texas without having to travel to them so if you've wanted to

[00:57:47] taste some of the great wine I've talked about on this podcast here's your chance without having

[00:57:51] to travel so what you're going to want to do is go to www.tx wine.com and pick your package that

[00:57:59] you want to try and when you put in my code Texas under vine that's all one word TXAS you in

[00:58:06] rv i n e as your coupon code you'll get $20 off your purchase so head on over there you can

[00:58:13] also find a link in the show notes here for this podcast and go check out Texas wine they're a perfect

[00:58:19] fit with this podcast so go drink some great wine