Peters Prairie Vineyard (Hill Country)

[00:00:06] Howdy Vine Trippers, I wanted to take just a moment to talk to you about the Texas Wine Lover website and their phone app for both iPhones as well as Google devices. You can actually download this app, put it on your phone, or just go to the website if you're not an app person. And if you ever want to go visit some of these great locations that we've been talking about in the podcast, this will give you great information about the place before you go. And you'll be able to find other wineries in the area.

[00:00:33] So if you want to make a day of it, go see several other places as well. You can search by region. You can sort the listings, find ones that are kid-friendly, family-friendly, even ones that host RVs. All kinds of different sortable listings you can find there in that app and on the website. You can find other things as well in the area like restaurants, accommodations, maybe events that are going on at the different wineries.

[00:00:56] So it's your one-stop resource that goes hand-in-hand with this podcast to be able to find those great places to go visit. So check out the Texas Wine Lover website. It's txwinelover.com. Or go to their app. You can find it on the Google Play Store or the Apple Store as well. Enjoy your trips among the vines and use that app.

[00:01:17] Welcome to Texas Under Vine, an exploratory podcast to scout out the best that 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 Lone Star State. Each episode will cover a different vineyard, winery, or wine-related business operating in Texas. You'll hear interviews, descriptions, and details about each location that will excite you to visit and experience them for yourself. Ready to plan 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. Howdy, fellow vine trippers. Welcome to episode 57 for the Texas Under Vine podcast.

[00:02:41] And for this episode, I ventured a little further into the Texas Hill Country area and went up to Mason, Texas, which is a really hot upcoming wine area, wine region in the Hill Country area. It is the home of a couple of new AVA, specifically the Hickory Sands AVA that should be hopefully published and good anytime now. And so there are a lot of great wineries and great destinations coming up in that area.

[00:03:10] I've already featured a few of them on this podcast, and I'm excited to be able to feature a new one this week, which is Peter's Prairie Vineyard, which is located about 10 miles outside of Mason, Texas. Now, this winery actually has some historic roots that you'll find out about, but relatively new ownership that's actually already proving its mettle by winning the top Texas wine for 2025 at the Houston Rodeo Uncorked Wine Competition.

[00:03:41] So that really speaks volumes for this winery and the wines they're producing. And those new owners are Kurt and Kim Henderson, who actually purchased the winery in 2018. But the vineyard actually goes back further than that. It's now in its 25th year. It was planted by Bob Cartwright, and these vines that are on the property have been there for quite a while and producing for quite a while now. So they're very firmly established.

[00:04:10] Now, Bob actually planted that vineyard to Barbera, Malbec, Syrah, and Pinot Grigio. And although they didn't really officially make wine there, he did do some small production batches for friends and family and things like that. They didn't commercially produce wine. Mostly, they just sold the grapes to other wineries and provided those grapes there. But now the Hendersons who own it decided to start producing wine from the vineyard and selling that commercially.

[00:04:39] So now we have wine from Peter's Prairie Vineyard. And in addition, the Hendersons have now began to expand the original vineyard to plant other varietals as well. So now that vineyard also includes Mouvede, Cabernet Sauvignon, Tempranillo, as well as Petit Verdot. It is a 22-acre area that has 17 acres actually planted to the vineyard with some other property that they own

[00:05:04] that they have considered maybe down the road expanding the vineyard to other varietals in other adjacent areas to the property as well. And the exciting thing about that is that after they finish out kind of their current stocks of some vintages of wine that they have right now, everything that they produce going forward should be 100% estate wines straight from that vineyard and coming right off of the land. And again, a lot of those vines being 25-year-old vines.

[00:05:32] Now, if you're saying, I visited Peter's Prairie Vineyard before and I thought it was in Mason. Yes, they did used to have a tasting room on the square in Mason. But they closed that tasting room in February of last year, 2024, as they began preparations to open up their tasting room on site at the actual vineyard, again, which is just outside of town. And they hosted it out of a little sunroom basically on the property until they had everything finished.

[00:05:58] And about six months ago, they were able to fully open up the new tasting room there on the property. And that's where they've been operating for the last six months. And that's where you'll go when you go to see them. And when you do go, just know they do have white, they have rosé, they have sparkling, they have red. They have a lot of things that will appeal to many palettes. And if you're really lucky, they also have a wine cocktail that they have come up with that they make here and there.

[00:06:26] That's with, it's a rosé lemonade. So it's made with rosé as well as a hand-squeezed lemonade. And if that's not enough for you, their 2019 Barbera, which comes from that estate, actually just won, as I mentioned earlier, the Top Texas Wine at the recent Houston Rodeo Wine Competition. And that is a prestigious honor. And it's really a testament to not only the crafting of these wines,

[00:06:55] but to the incredible wines that these 25-year-old vines can produce. And if you're wondering, the name of the winery, Peters Prairie Vineyard, actually goes back. It's got some historic roots. It's actually the name of the area there where the vineyard is. And it goes back to pre-Civil War times. It was actually named after a major Peters who was contracted by the U.S. government to plant that area

[00:07:21] to bring up agricultural supplies and things for the nearby Fort Mason. And so they drew their name just from the area there that used to be called Peters Prairie. And although they don't really have any official certifications for the winery itself and the vineyard itself yet, they are working towards sustainability as well as really making sure that the things they give to you are clean in the product. They are a no-till vineyard.

[00:07:48] They told me they purchased some baby doll sheep to wander among the vines and groom them and fertilize. And they're really working towards getting away from pesticides and herbicides and things like that to really provide a clean product. And hopefully, through their efforts down the road, they will be able to earn some of those certifications. Now, when I visited, I got to go into the brand new tasting room there and sit down with both the owner, Kim, as well as her general manager, Katie.

[00:08:15] And I got to speak to them about not only their past, but their upcoming plans for the vineyard and for the winery itself. Really exciting time. So step with me into this emerging wine region and find out a little bit about Peters Prairie Vineyard right now. Let's go to that interview. All right. Howdy, Vine Trippers.

[00:08:40] We are here at Peters Prairie Vineyards, and we're going to get to sit down and talk to the owner here and the general manager as well to get to feel a little bit about this location. You can learn a little bit about some of their great and now award-winning wines, especially. We're going to talk about that and how things got started here. So without further ado, I'm going to turn to you lovely ladies, and I'll let either of you go first. But tell me, how did you get into the wine industry? What's your wine story, your wine journey?

[00:09:09] Well, I've drank wine most of my adult life. And like I say, I've always enjoyed wine. And then it was my grandmother. Her name was Murr. But she loved, you know, back in the 90s, you know, it came out that red wine was good for your heart. And so then she got on a kick that at dinner, it started at dinner. Anyway, she had her Merlot for her heart.

[00:09:34] Now, by the time she did move to 93, it was a little more than just dinner. But, you know, I say that, you know, the Merlot helped with her age. And anyway, so like I've always enjoyed wine. And then the way I got here, I'm a CPA in my prior life. Out of Midland, Texas. I'm a West Texas girl. And so like I say, always a wine drinker. But a year before my dad died, it was his last Thanksgiving.

[00:10:05] He lived outside of Tyler. And he took us, he had befriended Pierre at Keepersall. And he took us over there. So this was in Thanksgiving of 03. And I don't know how long they had been in existence. But, you know, they had the vineyard going and his daughter was making the wine. And we went over there. And that was my first time on the, you know, actually in a vineyard. And we, she gave us a barrel tasting. And I was, I was just, and they had their horses and stuff.

[00:10:33] And I was just, I was, I've always been a country girl. But I was intrigued with that. And then her father, he, I don't know exactly what he did, but he did something with the, like the weather and soils. It was a worldwide thing. Anyway, he had been talking to my dad. And my father had some land. And he was in talks with him about planting some vines on his property. And it just kind of put the bug in my head. But then fast forward, you know, and I've got babies at the time and a CPA practice.

[00:11:03] And so then my father passes away and, you know, going about your business. And then I had some horses in Midland. And Dusty Evans, people who are familiar with West Texas wine, he was doing a test crop. So this would have been like, oh, six or something around there. And I was buying my hay for the horses. And he was doing a test crop. And so I just watched him as he put all of the infrastructure in. Like he was literally. The trellising system and all that. Yeah, he was doing it from the ground up.

[00:11:33] And I just was like, oh. And so I asked my mom if we could plant some on this land we had. And she said no. She forgets that. But anyway, I just watched him. I was just intrigued by it. And then I was in a Bible study with the people at the Canadian Vineyard. Canadia. Yes, yes. His wife, she was in my Bible study in Midland. And she was talking about their award-winning Chardonnay. And I was just like, so there's another one. Okay.

[00:12:03] And then. All these CPAs. Be clasid. And then. And then. In. Like I say, I was a CPA. My husband and I, we were at that point doing some oil and gas stuff. And so we bought a property to the north of here. The gate's actually five minutes to the north. And I kept driving by this vineyard that was for sale. Going into town. And so my mom, who has passed away since. But she was with me on Mother's Day. And I was like, oh, let's just go in. So we drove onto the property.

[00:12:32] And my family's bad about breaking into houses and looking at us when they're for sale. And so mom, the door's actually open. And mom and I looked at it. And so from that point, I spent that summer. Oh yeah, because my realtor here. I was like, because my kids are still in school. And I said, I can't get out there really for two years. Is there, you know, I thought, well, I said, will that farmer up the road manage it? This was Bruce Lindberg. And he goes, oh, I'll call him. He's married to my cousin.

[00:13:01] And so it was Drew Talent. And so he goes, he said no. And I said, oh, okay. So then I kept asking questions. And because I just, there was a manager up in the high plains. But, you know, he couldn't manage it on a daily basis. Just some projects. And anyway, so I just kept asking questions through Bruce to Drew. And then finally he goes, Drew said you can call him. And I was all nervous. I was all nervous to call him. You got to teach. How does?

[00:13:30] I said, then finally, my brother goes, have you called him yet? And I was like, no. So I call him. And we're on the phone for two hours. Because like, we're just sitting there bouncing things back and forth. And so we spent the whole summer. And I was just going, you know, trying to find the manager, you know, working, negotiating and stuff. And anyway, so Drew's, Drew's are my main mentor. They help. They find Lex. Like I say, Laura knew Lex. And because he has, he had a little bit of experience over at Dan's.

[00:13:59] But he was working construction at that time. And so I just met him up at Drew's. And I just assumed he was working for me. Then I just assumed she would quit working at the bank and going to work for me. Yeah, we went on a trip to Colorado to think about it. That's where I'm from. And so we mostly spent the whole like week or so. Like, do you do this? Like, we had just gotten married. So it just felt like we already made one leave. And there was another leap for him to leave his job.

[00:14:27] And it's most definitely was a good choice. And he's learned a lot along the way. And now the vineyard manager of the property. Yeah. And then I somehow managed to come in, come on. And had a baby. We had baby Tate in the mix. Okay. Maybe I'm fast forwarding your story too much. But yeah, so we're, Lex is going on his. So we bought the vineyard post-harvest 2018. 2018. And so he's going into his sixth year.

[00:14:56] Late sixth or seventh year as manager. This will be his sixth year as manager. Was the vineyard already, was it producing? Or was it had fallow? Producing. But it had, you know, it was, we're going, it's in its, starting its 25th year. So, you know, plants and things over time. And so it was in need of some revitalization, you know, from the house all the way to the south along the highway. That was completely dead. There was nothing there.

[00:15:25] And then the only block that was 100% intact was the Syrah block. And then there was, let's say, would you say 50% of the rest of it? It was spotty. Yes. I would say. So we've spent, like say, we get compliments all the time for how, you know, we've gotten it back up. Remaintained it. Right. It was Mr. Bob Cartwright and his wife. They had retired from California in 2000. And this was their retirement.

[00:15:53] And then a year before the last block was planted, he contracted a lung disease and passed away. And so anyway, she tried to manage it. And it was, you know, this is a lot. There's no way I could do it. And so they sold it. But anyway, we've picked it up. And prior to, this is the first label that the vineyard has ever had. It's always been called Peter's Prairie Vineyard. But they were, you know, they were just a producer and they sold all the grape.

[00:16:20] And so our goal is it's 22 acre vineyard with 17 and vine. And my long-term goal, because this is my second life as well. It's this label will always be just this. Right now we are. So we have Drew Talents. We have two years of his Tempranillo right now, the 19 and 20. And because he's technically part of this, this area is called Peter's Prairie. Okay. That schoolhouse is called Peter's Prairie. The Peter's Prairie schoolhouse.

[00:16:50] It has a historical marker. And, but once we finish up with that inventory, then we will be 100% estate grape. And that's, that's the long-term of this. Now we do have some land that we purchased to the West for water. We're piping our water down this road. It's across this hay pasture here. If we were to develop that, half of that is, we've got 75 acres of hickory sand. That's a word in hickory sand.

[00:17:19] And that, if we were to grow that, I'm even thinking that will be something different than this. That this is special. And my goal is at some point that we'll be a closed club on the Peter's Prairie Vignoir label. So. So the Cartwrights, when they owned this, they just sold the fruit. Right. Yes. They didn't produce wine. Right. Right. He hadn't, and I do feel like I have his spirit around, like nudging me along and I don't get to quit until I do it. His dream was to do what we are doing now.

[00:17:48] So. You're carrying on the legacy of that tree. Yes. He had made some at home wine as Christmas gifts. Oh, okay. Over the years, we've been gifted different bottles from people that he had gifted that wine to. So. Oh, those are special bottles. It is cool seeing that he did have his label, like his personal at home, feeding me and friends. Like, think of, you know, in 2000, 2002 or whatever, you know how the printers were back then? Oh, yeah. It's like, oh, all my things.

[00:18:17] The printers and all that. Yeah. Put a little sticker on there. And two, it's like, it was the Barbera is the one that we hear about. And then that Barbera was award-winning with Becker when Becker was buying the fruit from him. And then that's what just won Texas Best Wine at the Houston Rodeo. So, so I just, I know he's like, so happy. His spirit carries on. I love that. Great story. I love hearing that. Let's hear a little bit about your wine journey then, Katie.

[00:18:45] Well, my wine journey really started when Kim hired my husband, Lex, to be the vineyard manager. I had to try wine off and on. It wasn't necessarily my drink of choice at the time, but I didn't have any aversion to it. And then as Lex dove into the vineyard, I helped him a little bit here and there and just most of the learn more about the farming side of it. And then just became intrigued.

[00:19:14] And then it was, then Kim. Now she knows what she wants to know. And I talked and then, so I transitioned from working at a bank to helping Kim get the first tasting room off the ground. And it's most definitely been a learning experience from the beginning and I'm learning every day. Well, and then to the point of our label, we, she and I together work through this label, the paper,

[00:19:43] the fonts, you know, the way it's colored, the corks. You know, we didn't hire a marketing company to do that. And so we were, you know, it's just like. Very much your homegrown operation. Yeah. Yes. But it's been fun freaking all that out. You know what I mean? It's part of the creative process. Well, and I heard a little tidbit when we were talking before the interview started that you and Lex lived in this house for a little while. What's now the tasting room? Yes. So when he first got hired, we moved into the vineyard.

[00:20:13] So it really felt like we were living in this Hallmark vineyard life. Yeah, right? So we lived here for about three years and then we were making the transition to turn this into a tasting room down the road. And so Lex and I purchased a house and moved. Moved out. And then we actually ended up living above another, our other tasting room that was located on the square. So yeah. So we've kind of just jumped from one location to the next.

[00:20:43] And then, you know, when Kim decided to turn this into the tasting room and how that all evolved, then it's really amazing to see what it was when we lived here versus now. And it's just, it's really turned out beautiful. Well, for any other of my listeners who may have visited Petersburg before, they did used to have a tasting room there on the square in Mason. And now that one is closed and they're full-time here in this beautiful design new tasting room that we sit in on the property itself.

[00:21:12] So tell me a little bit about when, when did you open this tasting room? When did it, when did it launch here and you closed there? Um, so we closed there February a year ago, which I kind of think, you know, all the things that have happened and we weren't finished with this interior space. So this, what was the breakfast stream over here? We were running people like letting people go through what starting April 1st. Yes. It right around the, uh, so on that big eclipse. The solar eclipse? That was our big weekend to open.

[00:21:42] Wow. You're great. Yes. And then we got this open, um, starting July 1st. So this is, you know, we're, we're only about six months in now. So, uh, but we're all excited, but it's all about getting the people into the vineyard and being able to drink your wines, you know, amongst the, the vines where, you know, it's made. And you converted it from what I guess used to be the Cartwright's home. Yes. So now this beautiful. Right. So like, you know, like behind us here, like this was a wall with a kitchen.

[00:22:12] The door, that was just a window. And like the front door was a window. It wasn't the front door. And so luckily, um, Lex and, um, his associate Amber, they have construction experience. And so it's like, and then Katie helps with the design work. And then like the bathroom back there on the outside, you know, she was like, well, why don't we do this? And it was, it was craziness. And I can't believe I come back, you know, over a week and it's a whole new.

[00:22:42] It's like extreme home makeover. You're all going to move that bus. And then tell me about the, the, um, windmill back here. You were talking about that. I, um, purchased that. It's actually supposedly French. I got it at a, um, antique store in, um, Fredericksburg. But what's cool about it is it's not like our windmills. And it's because I think that the tips are curved. That it has a little, um, isn't it neat? Everybody likes it. Interesting. It's beautiful. Yeah. Yeah.

[00:23:11] And it must definitely only fit in here by like an air. Do we have to filter it? We didn't, we should have brought, oh yeah, nevermind. A door iron. She's like trimming out all the doors. And then we're like, we put it just right. We had a fist. Angle this direction. Turn this direction. Okay. Now you go that way. And most definitely we were, we didn't know if it was going to fit, but we got it in here. See, I wasn't witness to all that. I just showed up. You just walked in away. How'd that get in here? I called in my angels. Awesome.

[00:23:41] Well, and so are you, I guess you're not living here now. No, we'd have rent a, my husband and his construction skills, we bought a home and he renovated that. And so now we live in Mason and our 1800s renovated. Oh, there you go. So beautiful. Now you're putting all those skills to use in that, that home. Yes. I love it. So we talked a little about your vineyard here, um, that you're doing anything special about, uh, your vineyard on property that you're doing anything with regards to sustainability

[00:24:11] or things like that? Since we've, uh, since I purchased it, it's me and my nature, you know, I, I want my food to be, um, as clean as possible. And so we are taking steps. We aren't certified at this point, but we are taking steps in the regenerative sustainable route. Um, since the beginning, we have been a no-till vineyard. Um, we, um, we did actually, I, um, I purchased these baby doll sheep.

[00:24:39] You know, my goal was to have them groom the vines and, uh, fertilize, but, you know, in the chickens, we had the chickens and it wasn't, you know, there's, there's things that we will have to do in order to bring them back. We also had donkeys out here, but we, we take steps. It's just trying to get it all, all in play. But we are, we do lean in that, that route in long-term. I would like to, uh, possibly look at certifications in those areas. Right.

[00:25:07] And our vineyard manager, Lex, he is very diligent in looking at the needs of the vine for this vineyard. It's not the textbook. Okay. You need to do X, Y, and Z this time of year. He really tries to pay attention to what the vines are. And if we need to address something, it needs to be addressed. But if we can go the more sustainable route, that's most definitely, that's what he preference as well. And so he's very diligent in making those steps.

[00:25:36] And so it's a team effort. Yeah. I love that. You're all on that same page for sustainability. Because it starts in the vineyard. It does. Right. Yep. Right to the glass. Yeah. All right. Well, beautiful. I love this, uh, tasting. So you, you start, let's see, 2018 is kind of what you're doing. Yeah. August 2018, we, uh, uh, that's when we closed on it. So it was post harvest. So then we got in here and so Lex just started, you know, there's a lot of management, you know,

[00:26:05] like for example, raccoons, you know, are our evil predator, you know, cause they chew the lines, but there was a, just, you know, maintenance work on the vines and, and stuff. And then we had the big flood. So we were, that was our first year. So the 2019s, they, um, they, they came out spectacular right off the bat. And I see part of it was like, oh, they got all that water in the pool. But, um, yeah, it's like, it was just getting in here and starting, you know, getting the vineyard clean to back up.

[00:26:34] But we're working on the vines. And when did you launch the first wines then? So, you know, the problem is, so I wanted, you know, this is about quality, um, over volume. And we were, we intended originally to barrel for two years. Okay. And then, but what happened was with COVID, everything got out of kilter. And so I guess, was it more like two and a half years? I think. It was more like two and a half years. Right. When I link up the tasting on my square. That was in April of, and so the 2019s are for.

[00:27:04] Yeah. When we opened the one on the square. I have to think about it. Yeah. Time flies. Yeah. And so like, and it was the thing too, like our first bottling, it was your whole deal of like literally coming off with COVID. We had cork issues, the ball, you know, were we going to be able to get balls? Were we going to have the ink to do the label, you know, and all that. And then it was just, you know, finally we got off. So, but it has, it does have us on a schedule now where we are, we do barrel our reds for,

[00:27:34] uh, two and a half years. Okay. And they're on, um, neutral barrels, except for our reserve that we just did. But, um, yeah. That's cool. What was your first vintage that you launched with? Well, what we did was we released all, we had, so the vineyard is, um, Syrah. Right. Uh, Malbec, Barbera, and, uh, Pinot Grigio. Okay. Were of the, does that say Malbec in there? Anyway, those were of the original. And so we just went ahead and released those all, cause we were opening this tasting room.

[00:28:03] So it was like, we kind of needed a minute, you know, something to offer. And 25 year old vines. Right. And you got, they're going to produce. And so they, they came out wonderfully. And, um, uh, yeah, they won awards like right off the bat, the straw on the Malbec won, uh, uh, Texas reserve and, uh, reserve champion. Yes. Texas class champion and Texas reserve class champion at the Houston Odeo. Yeah. So we were very happy with that. So they came out, they were lovely wines and, uh, we were all excited.

[00:28:31] So that was the 2019 and then we're now, we just, what did we just bottle? So we're just now bottling our 21s. Okay. And we'll be slowly releasing, yeah, releasing those over the next year. Cool. Yeah. Yeah. So like we're right off the bat, we put all of them out that from now, from the, their forward rule, you know, we'll trickle them out. Yeah. And then we just released our, our, uh, our, we have two new blends that we just released.

[00:28:59] Pretty amazing thing to start off with the first vintages and winning those awards like that. That's a, that says a lie. And that's a neat little, um, little tail end for, for the cart rights just to go from that being their dream and those first bottles that are launched winning awards. I mean, it's like the angel city, right? You know, it's that Hallmark story that you talked about a minute ago, the Hallmark winery here. Um, well, let's talk for a second about your, your vineyard and your fruit usage, 17 acres.

[00:29:29] Um, and you are true, uh, as Dan McLaughlin from Robert Clay would say, a true vineyard own style winery in that you're producing all of the fruit. You do it from the ground all the way to the glass. Um, do you do, do you have production facilities here? Are you working with Drew with that or? No. So we are right now through Drew, we met Dr. Bob over at Bending Branch. And so, uh, Bending Branch is custom crushing for us. Um, you know, Dr. Bob and Greg Stokes over there in their team.

[00:29:59] And so we're real happy with, you know, the proof is in the pudding. And so my dream is, you know, long-term to have a production facility, but the, the capital is having to go into the infrastructure right now. And so I don't know when that one step at a time. Yes, exactly. So, so that's the long-term dream, but for now I feel like a orchestra conductor. And so it's like finding all the right things, you know, to go in to make, you know, a great wine. So put it all together. Yeah.

[00:30:30] So you still have those four planted? Do you, have you planted anything else or thought about planting anything else? So we planted, uh, we're going into our fourth year on some Avedra and some Cabernet Sauvignon and a little bit of Petit Rideau. Um, our, the Avedra Rose, um, one nicely here recently, it was a year ago. And then we have some, uh, Tempranillo that is coming into its fourth year. It's first, it's the third year. We're just doing a, uh, Rose off of it.

[00:30:58] So because the only white we had was the Pinot Gris we own, um, I, I, my Syrah just was crazy that first year. So I was like, why don't we just make a Rose out of that? Like to, you know, to have some options. So we had, we started with a Syrah Rose. Then, um, the Avedra came on. So we have a Avedra Rose and then next year, or I guess here shortly, we'll have the Tempranillo Rose. So we really like them. And they're on a, you know, French European stock. Yeah.

[00:31:26] And did I hear words about sparkling somewhere in there? Oh yeah. Yeah. So we have for, for most of our flats, we also have a bubbly version at the carbonated. Yeah. Forced carbonated. Carbonation. And so it's really fun to be able to taste just what that slight difference, you know, just adding the carbonation versus this happening that it's. So you do that for almost each of your still wines? A car version? We've done, uh, done it for two.

[00:31:53] So we have our, um, a 2021 bubbly, which sold out this summer, a 2022 bubbly, that's a Syrah. And then we have a 22 Avedra bubbly. And so you can really get to try lots of different rosés. Um, and most definitely, um, rosés, you know, sometimes get like a bad, a bad rap for not being a white and not being a red, but in the middle, it's stuck in the middle.

[00:32:20] So it was a lot of fun to be able to have people come and try rosés and try a variety of them and really realize that there's a lot more to a rosé than what a lot of people think. Well, and to open it up, like, you know, that kind of like how, you know, trying to increase, you know, what Texas is. And, and so, you know, maybe we don't have champagne on here, but like we're using our bubbly rosés when we do baby showers and wedding showers.

[00:32:48] And so using them and doing mimosa bar as well too. And it works out. And, oh, and this she came up with, it was, she didn't do it this past year for the, uh, Mason rodeo roundup weekend. She came up with her, a rosé lemonade. Rosé lemonade. It is actually dangerously good. Oh, tell me about that. So, um, at the time we were doing our 2020 Syrah rosé with homemade lemonade.

[00:33:14] And you do, um, not quite half and half, but then you pour it over ice and it is very refreshing. And it has to be homemade lemonade. Yeah. Cause it is, it's the true lemon. And you get that nice sparkle in there with it as well. Yes. And that turned out, it was one of those, we have to have a signature cocktail for roundup. And then we were just selling out of it all summer. Wow. Nice. We'll bring it back. This summer was a little crazy.

[00:33:41] It's a little labor intensive cause she has to squeeze all the lemons. Oh yeah. Especially this homemade lemonade. That's a lot. You're not just pouring country time from a powder in the back. I'll see. Cause we ran out and we tried to do that and it didn't work. Yeah. I bet. Yeah. So I need to, yeah, I need to get my lemon squeezing schedule back up and going. Everybody's out there making, pouring wine. You're back there squeezing the lemons, squeezing the lemons. Wow. That's a lot of work. Well, what are, of course, the great award winners.

[00:34:10] What are some of the popular wines that people like to drink when they come here? What do you find that just really sells well and that people really clamor for? Well, you know, I think we're really proud of the fact that we don't have one wine that outsells the other at, I mean, at every given time there's going to be a good wine. I think there's going to be one that's a little more popular for one reason or another, but I really do feel like people that come here usually get to find something that fits them. They like, they enjoy it and it's really across the board.

[00:34:38] Most definitely our reds are kind of the pride and joy. Our Barbera, which has already been mentioned, one top Texas wine. And then also a lot of people haven't experienced a Barbera by itself. And so that is something that's unique when someone gets to come and actually try a Barbera. And so, and then we have our Malbec and Syrah, which most definitely stand, stand their own ground.

[00:35:00] Yeah. So many people use Barbera as a blending, but it's rare to find it typically as a standalone, at least here in Texas or here in this area for sure. Yeah. Most of them, I would say at least half of our customers come in and they have never either heard of it or tried it. And that's really cool to be able to introduce them to something new. So, and I know from past episodes working with Brock at Fly Gap, I know he does a Barbera there.

[00:35:29] I think he told me that Drew Talent is also doing Barbera. Is that maybe the up and coming grape of the Hickory Sands AVA maybe? Well, I don't think you can say that it's like a one. I don't think that from my knowledge, I'm not as expertise as Drew or Dan or Alphonse or any of those old timers. But I shouldn't say old. Old timers. We need to edit that one out. Sorry, Dan. Sorry, guys. I thought they were going to let me down now.

[00:35:58] But I think with the Hickory Sand, it's like just from what I'm getting from it, it's that those hot red grapes, you know, coming from, you know, Spain, Portugal, whatever. It's like they love it. But then there again, you know, Drew's dying for me on this land because it's a higher elevation. You know, you can get award-winning Chardonnay off of it too. So it's like, I don't know, it just seems to be happy.

[00:36:27] You know, this area, it was peanut fields, you know, historically. So, you know, I'm going Hickory Sand, you know, the nitrogen from the peanuts. I don't know what it is. And then, you know, this over here was supposedly an apple orchard or it was. And so then this one girl comes in and I mentioned that to him and she's a, you know, food geek or whatever. She goes, really? Because she's trying to say that the apples developed a microbiome, you know, a, you know.

[00:36:56] Their own thing. Yes. I don't know. I don't know. But I do think that these, the hot grapes, you know, they like it out here. Well, and I think these amazing, I won't use the word old timers, but these amazing talented people like Dan and Drew who've been in this area, they're planting what the land is. The land is telling them what to plant and what is doing well. And seeing the successes that they have, you know, speak for itself. So it would be exciting to see if you do plant, you know, further on.

[00:37:25] You know, in your conversation, when you're talking about your history and getting into this and keep in mind myself, you know, I was a, you know, off the shelf grocery store, wine, you know, I was a member of a California club and one here in Texas. But it's, it's that thing of, it's like, oh, well, there's, there's more than just Texas wine. You know, when you, these ABAs that are in development and then, you know, we're in the middle of our Hickory Sand ABA right now.

[00:37:50] And it's where the consumer is like, y'all, there's some fun that y'all can have out here learning the intricacies of these different ABAs and what the grapes, you know, what the wines are that develop off of these different ABAs. I think that's, I think that's like a future of Texas wine industry that whenever people, the public really gets to know what's going on there, I think it's going to be fun. Well, and we're not far from the Fredericksburg Hill Country Wine Road area.

[00:38:17] And I really think that, especially when Uplift and when Hickory Sands now here comes really fully online, I personally believe that this is kind of the future of a lot of the wine industry, I think, in Texas. I think we see a lot, I'm hoping we'll see a lot more vineyards planted out here and a lot more growth in the area and things like that. And more wine tourism out here and things like that. So we're, speaking of location, we're about 8 to 10 miles outside of Mason.

[00:38:46] Yes, to the north on 87. To the north, right. And so do y'all ever, at your new Taster, I know you've only been open since what, July, you said, hold any events or things like that out here? Do you have any parties or big things or things on the works for that? So we have been doing more private events. We had a wedding this fall. That was our first wedding to have. And then Kim mentioned earlier, we will, people rent out our space for showers. And we posted a few Christmas parties this year.

[00:39:16] So we've done several of the private events. We are most likely looking in the future to expand our tasting room events. We haven't yet hosted major events other than our club quarter mixers. Sure. But other than that, you know, keep an eye out because we most likely will in the future be having more things. We have plans. So we've got these amazing wines. You've got a couple out here on the table in front of us here. I see the label with the Roadrunner.

[00:39:45] And you've got this interesting leather bag here with the same design. So tell me a little bit about the label. Well, so, you know, like I told you, we were, you know, no marketing team working, you know. So originally, so this was called Peter's Prairie Vineyard. It's been called this since pre-Civil War. And a major Peters was contracted by the federal government to farm this for Fort Mason. So think of, you know, it's hard to wrap your head around.

[00:40:12] Think of, I'm talking about what this is as far as an agricultural area. You had a fort with 3,500 or 4,000 soldiers who there's no train through here. There's no Dairy Queen. And so you've got animals in the inn that you got to feed. So it's like this was all the prairie grass, the natural prairie grass. And they farmed this to take care of the fort. So anyway, Major Peters, Peter's Prairie.

[00:40:41] And so I was like, well, what's the label, you know. And so first I was like a windmill. We even bought a buckboard wagon. Like I was going to do that. So I was in Midland where I'm from in my closet. And I was FaceTiming a girlfriend on what to wear. And I go, oh, look what my grandfather made. So my grandfather, this was in the 70s. He was a petroleum engineer consulting in Wyoming. And he was getting bored in his trailer. And so he started doing this hand-tooled leather work. Wow.

[00:41:11] I said, she goes, that's your label, Kim? And I was like, are you sure? Because you have this anyway. Yeah. But so I just took a picture and then sent it to a graphic artist that does wine labels. And he helped. We colored it in. But so the lines on this label are literally his hand-tooled leather work. And then we worked that. And then I came out. I went through Adobe's fonts.

[00:41:40] And like on a weekend, I pulled every single font and came up with that. So we're really excited. But it's my grandfather that, you know, I'm really excited. Because when we see these roadrunners, I say it in spirit, you know, so. And I love that to me too, because not only you bring in the spirit of the Cartwrights and what they did here and the legacy that they have here, but now you're bringing your own legacy and your own flavor into the winery itself to add your kind of part onto that tree and everything.

[00:42:10] So I love that. That's really cool. And again, award-winning wines there, Houston Rodeo. So that's really, really great. Well, you got such a great indoor space, but even a nice outdoor space among the vines out there in this cool little breakfast nook area that you started with over there. A lot of opportunities there, I think, is really cool. Well, let's say now a listener is getting excited. Okay, I want to get out there and check out this great place. Let's talk about what it looks like when they might come in for it to do a tasting.

[00:42:37] So for a tasting, a typical tasting of wines here, do you have like a set flight of wines or does the customer choose the wines? What does that cost? What does it look like when they come to do a tasting? So we have a select amount of bottles available to be tasted. So right now I believe we have about nine different varietals or vintages on our tasting menu. So it gives you a large selection and you get to choose four for your tasting, any four that the customer chooses.

[00:43:05] And we'll a lot of times do it in a flight so you can work through it at your own pace and be able to taste one and then go back and taste it again. And so it really gives you the ability to customize your tasting experience. If you would like to stand at the bar and enjoy talking with our wine associate who's working that day, you have that ability. Or you can go and sit at a table and enjoy it with your friend. He's their family. When you say a flight, that means to people that may not know, instead of pouring one wine, you drink it.

[00:43:34] And then you pour a second one and you drink it. You pour all of them at once so they can kind of go back and taste in the order and what they want to do or comparison tasting. And also, so on her tasting menu, she always has where you could, you know, it's going to be at least like there's at least four reds and four of the rosés. And you can mix that as you want. You know, you could do all reds and you could mix it up with a bubbly flat, you know, and do a red or infino grigio. So, okay. And we'll change that menu periodically.

[00:44:05] Yeah, seasonally. Yeah. You know, we don't have a set schedule on when we change it. We recently changed it a little bit by adding a few things and switching out vintages mainly. How does new things come along and new bottlings like we talked about and where would we go? And so you get to come in and enjoy that. We do not require reservations. We're open. Our regular hours are Thursday through Sunday. And then, of course, we are always, I would love to have people come and make reservations for any other day of the week. Okay.

[00:44:34] Can they do that on the website or they need to call or? Calling, yes. Okay. Calling or emailing our business email and then be able to make those arrangements. And business email would be? Info at petersprairievineyard.com. Perfect. That's where you see that on the screen right down there. Okay, cool. So that they can call and make those reservations. It's going to help you prepare. That way you know kind of what you got going on.

[00:44:59] And on those Saturdays, if not every Saturday, you have music from Saturday afternoon. Two to four, two to five. We try to have music. Some live music? Oh, great. And we have some fantastic local artists, a few from out of town. And we've gotten to the point where we're able to rotate them. So if you fall in love with a certain musician, you can most likely come on a monthly basis and be able to enjoy. Okay. Good to see you again. Yeah, they set up inside. They also set up outside depending on what the weather is doing.

[00:45:29] Saturdays are a really great time to come out. If you want a more intimate experience, maybe a Friday or even a Sunday. Yeah. You get a little more of the intimate experience. Cool. What does the flight cost? So it's $15 for a tasting. And then, you know, we have, you can buy by the bottle or the glass for, you know, if you don't want to do a tasting, we don't most definitely are not pushing everyone to do a tasting. It's really what you want to come out here and enjoy.

[00:45:59] But we, like I said earlier, we don't require reservations. But if you have a really large group, calling ahead would be the best option just because we are a fairly small interior. Our outside is large. But. Well, and then something like, I don't know, I keep thinking like maybe, you know, corporate events or something. What was the, is it the Texas Wine Society? Yes, we hosted the Texas Wine Society last June. Multiple vineyards.

[00:46:25] They went on a Mason winery for 50 people, wasn't it? Yes, it was about 50 people, but it was all arranged ahead of time when we had them brought in. They got here about 10. Did a buzz. Did a tasting. And so that was a really cool experience. And most definitely something that we would love to do more of is be able to host larger groups in a private setting, do private tastings. And also something that we can accommodate.

[00:46:52] But it's, again, that reservation, just knowing ahead of time at least gives you your best experience as a lawyer. Yeah, excellent. What about if maybe a family wants to come and they've got Fido in tow or they've got the kids and the stroller and all that. Are you kid-friendly, pet-friendly, 21 or older? What does that look like? So we are family-friendly. And then we're also pet-friendly on our patio. Okay, outside.

[00:47:16] We have a lovely grass area and patio where Fido and the kiddos can hang out. Yeah. Fido does need to be on a leash because we have our vineyard cat named Vinny that was raised by a bottle here. So we don't want, he's well capable of taking care of himself. And so we don't want any altercations. I got you, got you. Yes, he's our pest control management. Oh, okay. Yeah. Okay, so perfect with all that. What about food options? Do they, can people bring their own food?

[00:47:46] Do you provide any kind of food options? We always welcome people to bring in their own picnic lunches. But we do offer charcuterie board and a varsin cheese board and a variety of little grab-and-go snacks, pretzels, fun things that- Small buys. Yeah, small buys. Things that you don't necessarily get to see at a grocery store, so they're a little bit unique. Yeah. We have wine chips and Gouda pretzels and toffee, local-made toffee. So not stuff that you can enjoy here, but also take home with you.

[00:48:16] There you go. What, and I know this may be a hard one to answer since you've really only had this location open since July, but what would you say is kind of the best season or the best time to visit? What's your slow and busy times? I think the best season is really going to be dependent on the customer and what they're wanting to experience in the vineyard. Since we're located in the vineyard, you can come pre-harvest and actually get to see the grapes hanging.

[00:48:41] Or you can come this time of year and it's beautiful and the weather's cool and you can enjoy sitting outside, but it's not as green and lush. Yeah, because it is, you know, right now, you know, they're in their dormant stage. And then, oh, let's say, I don't know, we want it later rather than earlier. But as they do pop in, start, you know, getting into bud break and stuff. And as those fresh green leaves start coming out, hopefully late March, early March. I don't know.

[00:49:09] But it's like, it just is so, you know, the whole, it's just gorgeous whenever they're all just fresh new green leaves out there. That's a pretty time as well. I've always loved that about vineyards, especially places like you guys who have the actual vines on site. Because I think it's a fascinating thing to go at different times of the year to see the cycle of the vine and understand that process of the vine as it grows and does the leaf.

[00:49:35] And it's cool to come out, you know, in the late summer and see all the fruit hanging down, getting ready to be harvested and, you know, and all that. So it's neat to see those things. Even when you come when it's dormant to see those stages of things. Oh, and there's always something going on in the vineyard. People sometimes, I feel like, think of just harvest. It's a year round and there's so many different beautiful things that happen throughout that year that really makes what's in this bottle special. Yeah. Well, you mentioned a moment ago your club. So you have a wine club?

[00:50:05] Yeah. So tell me the details on your wine club. So we have our Chaparral Club is the name and that's after our label with the Roadrunner. We have two different styles. We have our traditional wine club, which is going to be the quarterly pickups or shipments. And that's going to be a six or 12 bottle. And then we have our subscription, which is more customizable to the customer's needs where you can do two or four bottles.

[00:50:31] But you get to choose if you want it monthly, two months, three months or even four months. Oh, wow. So it really makes it where you can customize it to your lifestyle and that you're not receiving all this wine. Or if you need to skip a wine shipment or during the holidays, if you need to add to it, you'll have ability to do that all online or by email. Or slow down during the summer months when it gets hot. Yes. And all that. Yeah. And we don't have pickup parties, but we have quarterly club mixers.

[00:51:01] And that just is a time for everyone to come and hang out. We usually have live music and small bites to enjoy. A special event. Mm-hmm. During that time. And also on the club where she's saying it's customizable, you can customize that shipping. But then also, you know how some clubs, it's like, this is what you're getting. That's it. Yeah. Well, on us, you know, you're going to get an email two weeks before your shipment and you can go in and adjust that. And, you know. So there may be a suggested. Right.

[00:51:30] But then they can customize it. Exactly. Yes. Okay. Nice. Let's say that somebody wants to come visit, but maybe they can't get here yet or whatever. Is there any way that they can taste your wine without coming here? Do you sell on your website? Any kind of distribution? Anything like that? Yeah. So we sell all. Sometimes if it's an early release, it won't be on our website. But for the most part, we sell all of our wines on our website. And we're able to ship not only in Texas, but about to 30 other states.

[00:51:59] So even if you have family in Colorado or somewhere else, you can ship it. If it fits bottles, it's free shipping. Correct? Mm-hmm. Yes. And so that's a little bit of an incentive to be able to ship it. And then we're also in a select few restaurants in the Texas area or in Texas and boutique liquor stores. Okay. But really the best place to go is either the tasting room or on the website.

[00:52:28] That's where you get to have the full selection and really get to pick from all of our wines that we have available at the time. Well, you've just opened this tasting room here in July. You've done a lot of work. You've been getting everything in order. You're working in that vineyard. You've got these release of these wines, all that. So what does the future look like? Have you thought about plans for future growth? I know we talked a little bit about that back property and dreams of things, but do you have any plans for future growth and things you want to do?

[00:52:55] So here, you know, it was that thing, rush, rush, rush, because we had been in town getting this open. And we're kind of breathing now through the holidays. But just the grounds that you see, there's still some more things we want to do, you know, some sort of pergola thing in the back. And then we have some huge oak trees. And I want to do like adults.

[00:53:18] I want to do some stuff out there where it's fun for adults to hang out and experience the vineyard and, you know, just be encased in vines. Yeah. Cool. All throughout the vines and those oaks. Yeah. So, yeah, like you've got the oaks and then on each, you're in it pretty much surrounded by vines. Wow. So. That'd be cool. Yeah. What are your dreams or thoughts of the future?

[00:53:40] I would love for us to focus like on not only what Kim is saying, because there is some wonderful potential with our grounds and the oaks, like those large swings that you see at a lot of fun bars and places. But also to give more events for our wine club, you know, maybe some paired wine pairings and then even some public events that would be fun.

[00:54:07] And then there's also just continuing to offer our customers the service that they're used to, which that's always work. You can't, you can't let that go. And so. Yeah. That farms the heart of what you do. So. Well, there are a lot of great places out there that people can go to drink Texas wine. Peter's Prairie being one of those. So what is it, in your opinion, do you feel really sets Peter's Prairie apart that my listeners would say, you know, of all the places I've listened to, I got to go there because of this.

[00:54:37] What sets Peter's Prairie apart? To me, it's that this is an authentic working vineyard, you know, that these aren't, this is where it actually happens. And it's on a daily basis. And, you know, like in a real farming area, you know, it may not be pretty all the time. And it's like, it is like, you know, hands getting dirty, that sort of thing. And it's like sitting with the vines. And there's something about, you know, the vines, some of the vines could be, we don't know exact, but it's the vineyard is almost 25 years old.

[00:55:05] But just myself personally, it's one thing to like look at a vine, but if you just step the threshold into a row, you just have to go two, three feet in and it's, you just, you just build something different. And I think it's neat because this is truly where the grape comes. This is where it's sourced from. And to be able to have that experience. So many wineries out there have their little show vines out front, which is fine.

[00:55:34] And bringing grapes in from other high plains or whatever is fine. But there's something about that, that this is the estate. And this is where it's a very, again, he uses the, Dan used that vineyard term, but very French chateau style feel. I mean, these are the vines. This is it. This is where we, you know, we do everything. And that's the two, like, you know, this isn't a big money commercialized, you know, this is, you know, family owned, family rented.

[00:55:59] And, um, it, there again, each, each thing has its own spikes. You know what I'm saying? But it's like, if you really want something raw and real, that's what we are. Raw and real? Sure. But just know that they're also very polished and very professional in the things they do there at Peters Prairie Vineyard.

[00:56:28] They are making award-winning wines as well as managing this impressive estate vineyard on site. Now, when you get ready to go visit, make sure you go check out their website first. It's www.petersprairievineyard.com. And on their website, you're going to find things like their wines. So you can look at those different wines that are available, the reds, the whites, the sparklings, the rosés, and learn a little bit about them there. You can even order them to have them shipped directly to you.

[00:56:57] So if you want to get your hands on that award-winning 2019 Barbera from the Houston Rodeo, you can do that right there and get it ordered and sent directly to you. You'll also be able to find the information about joining their wine club, some of their history, information about their current team and their team members there, as well as look for events and their event calendar and what to expect when you actually go to visit them.

[00:57:21] And as always, make sure when you go see them, you tell them you heard about them on this podcast, Texas Undervine. Okay. As our interview concluded, Katie and Kim actually stepped back behind the bar and treated my wife and I to a great tasting of some of these amazing wines. I was really impressed with not only the array of wines, but the flavors of each of these that I got to try. We started with their Estate Pinot Grigio, which is an award winner in and of itself.

[00:57:50] It actually won a gold medal at the Masters Classic Wine Competition and very flavorful, great crisp white for a good way to start things on my palate. And then moved on to some of those sparkling rosés, especially that sparkling Syrah was really tasty. And then on into my favorite category, the reds. And the time came for me to settle in on which was my favorite. Which do I want to choose as my library bottle for this episode?

[00:58:19] And I have to say, I have to agree with the judges there at that Houston Rodeo Uncorked Wine Competition because I decided to get a bottle of that 2019 Barbera. This is the top Texas wine for 2025. And it shows. There is a reason why this was picked and you have to taste it to understand why. It was very smooth, velvety on the palate. There's bright red fruits to taste in this wine.

[00:58:45] But it also has this really sophisticated kind of smoky and spicy notes on the aroma to it. It was a really great wine. I think it would also make an amazing pairing wine as well. If you like to pair wine with foods and with the kind of lower tannins, it would go great with those grilled meats and maybe even like a risotto. Oh, I'm getting hungry. I need to go eat after I finish this episode. Check it out. It's worth a taste. And so that became my official bottle for episode 57 for my episode wine library. All right.

[00:59:15] Well, that brings us to a close. And it's time for me to move on to bring you some great information about other Texas wineries. But before I do, I would love to see if you'd be willing to help me out and maybe become a patron of the website and of the show. This podcast is not free to produce, unfortunately. It does cost a lot of money out of my pocket to travel and to go do all these things, the production expenses and hosting and all that stuff.

[00:59:39] So I've created a Patreon site where for just a few dollars a month, if you could commit a few dollars a month, you could help support the show. Plus, you get some exclusive extras that you can't find anywhere else. Like I have behind-the-scenes photos at all the different wine wineries and wine destinations I go to. You'll find video walkthroughs at those wineries. And at one level, you can even find out before anyone else where I'm going in advance to the future episodes. So you can be in the know before your friends.

[01:00:09] Speaking of your friends, if you have wine-loving friends, share the episodes with them. I'm sure they would love to find out about some of these great Texas wine destinations as well. But if you're wanting to become a Patreon subscriber, just go up to my website. It's www.texasundervine.com. Scroll to the very top. You'll find a link there for Become a Patron. And it will take you to that Patreon site where you can purview the different levels. You can kind of see the benefits that you get there.

[01:00:34] And you'll be joining an incredible community of supporters and people who love Texas wine and supporting that industry as well. Also, for those of you watching this video on my YouTube channel, make sure to like, follow, and subscribe to the channel. And if you've been to Peter's Prairie Vineyard, leave me a comment down below telling me what was your favorite thing there.

[01:00:54] Or if you're excited to go after watching this episode, but you haven't had a chance yet, tell me in a comment the thing that you're most looking forward to on your trip to Peter's Prairie Vineyard. And with that, my time is up. So don't forget, subscribe to the podcast and follow my socials to be notified anytime a new episode is released. And until then, happy trails and bottoms up, y'all. Thanks for listening to Texas Under Vine.

[01:01:23] We strive to provide you with the best information about wine businesses all over Texas. Be sure to check out our website at texasundervine.com and follow us on our socials at Texas Under Vine to stay up on all the upcoming episodes. Please email us with any suggestions or feedback. Also, contact us if you're interested in donating, sponsoring, or advertising on the podcast just to help us cover our expenses and bring even more great info to you in future episodes.

[01:01:49] Above all, travel safely and most especially, drink responsibly. Howdy, Vine Trippers. Did you know that I now have a merchandise store for Texas Under Vine?

[01:02:09] I only have a handful of limited items, but you can go check those out and wear your Texas Under Vine swag if you'd like to tell all your friends about the great wine locations we have here in Texas and maybe get them interested in the podcast as well. So, there are things like t-shirts. There's a hoodie. There's a beanie, a ball cap, things like that. But one of the most exciting things I have right now is my limited time offer t-shirt that's my season one t-shirt. So, this is your Tasting Through Texas, Texas Under Vine season one t-shirt.

[01:02:37] It's only going to be available for a little short amount of time. On the back, it has all the different locations like a band tour t-shirt. So, this is a limited time item and you can go out and get it now. And one of the great things about that t-shirt is a portion of every sale goes to support the Texas Hill Country Winery Scholarship Fund. So, you know that by buying that t-shirt, you're also investing in the growing and flourishing of an amazing wine industry here in Texas and all of those people that are going to come and make it even better.

[01:03:06] Check out that merchandise store. It's on my website at TexasUnderVine.com. Just go up to the top. You'll see the link for the merchandise store.