The best wine growing regions of the world such as Burgundy, Bordeaux, Piedmont and Napa Valley have significantly cooler climates than Texas. Conventional wisdom says that it’s just too dang hot in Texas to grow grapes for world class wines. Not so, say a group of prominent Texas winemakers. The searing heat in Texas is actually a perfect climate for growing vinifera grape vines.
Winery owners and winemakers from Fall Creek Vineyards, Inwood Estates, Spicewood Vineyards and Stone House Vineyards celebrated Texas Wine Month by sharing the results of their respective 2015 harvest at a tasting event dubbed, The Sip, Season Two (Season One, was held last year). The winery representatives confidently proclaimed 2015 to be a great growing season in a state with an ever improving wine industry.
The evening started with Ron Yates, owner of Spicewood Vineyards, taking a group of sommeliers and journalists to visit the Spicewood Estate Vineyard where 25 year old Sauvignon Blanc vines grow. Yates explained his vineyard management practices focus on producing low yields. It might seem counter-intuitive to get fewer grapes per acre when you are making wine, but the grapes that remain get all of the nutrients and energy of the vine. The resulting wine is so much better. To underline that point, Yates poured a tank sample of the newly made 2015 Spicewood Vineyards Sauvignon Blanc, which even in its infancy shows great promise.
“It’s astonishing to see the changes in the Texas wine industry in the past several years,” says Yates. “The home-grown talent, the talent that is returning to Texas and the new-comer talent is impressive. The state has plenty of winemakers with the knowledge and know-how to make excellent wine. Now we are working on improving the grape growing in the state.”
Fall Creek Vineyards winemaker, Sergio Cuadra, and Inwood Estates Vineyards owner and winemaker, Dan Gatlin, echoed Yate’s sentiments that crops with lower yield is a key to success. Stringent vineyard management practices with vigorous canopy management, new trellising techniques, better irrigation practices and putting the right grapes in the right places have all led to vastly improved crop quality in recent years.
“We’ve made mistakes in our grape growing in the past in Texas,” says Gatlin. “Growing grapes the right way is within human control. We know how to manage the variables of climate and land. But a cotton farmer in the High Planes can’t just switch to grape growing using the same farming techniques and expect to have a great grape crop. We don’t need vineyards that produce 20 tons an acre. We need them to produce two to four tons of grapes per acre.”
Anyone who has met Gatlin knows that he isn’t shy about expressing his views. He got down-right testy when discussing what he considers misconceptions of better growing conditions spread by winemakers in California and France. He asserts that it’s just not true that you have to have a cool climate to grow great Cabernet Sauvignon.
“The myth of climate persists,” says Gatlin. “We still have Cabernet in the field in Texas. Mouton has already picked its grapes in Bordeaux. We’ve let our grapes hang as late as October.”
Fire gave way to data. Professor Gatlin broke out a whiteboard to draw a graph of the importance of the development of polyphenols and tannins in grape maturation. He blinded me with science. He contends that as a grape develops there is a cross-over point when tannins decrease and phenols increase. It’s just past the point when there are more phenols in the grape than tannins when the grapes are ready for harvest.
“The most important element in winemaking is having the right levels of polyphenols,” says Gatlin. “It is the right stuff in your wine. The mistake some winemakers make in Texas is to pick when sugar levels are there, but before the tannins and phenols have developed. Picking at the right time and having smaller the crop loads lead to exponential growth in phenolics.”
Beyond improved Viticultural techniques, the winemakers agree that the growing conditions in Texas this season were ideal for a strong 2015 vintage. Our 7 year drought came to an end and Lake Travis and Lake Buchanan lakes rebounded from historic low water levels. In fact the rainy spring, including the wettest May month on record, sounded an alarm for a challenging year, but the tapering of rain in June and dusty dry July and August made for an idyllic grape growing climate.
Grapevines need rain early in the season to expand their shoots and develop the grape clusters. After that, during veraison, the period when the grapes start to ripen, vines stop growing and divert photosynthesis production to the grapes. At this stage it’s preferable to have drier conditions for better ripening, which is exactly what we had.
The college lesson continued with Professor Cuadra dropping knowledge among the barrels in the Spicewood cellar. With the intoxicating and fully awake smell of new-born wine freshly fermenting in open vats setting the mood, he showed charts comparing the temperature progression in Iran with central Texas. It turns out we have the exact same heat profile as the Middle East. Why is that important? Because that’s where it is widely believed vinifera grapevines originated. If vines can flourish there, they can certainly flourish here.
Anyone who has tasted the delicious wines from Chateau Musar in Lebanon knows that it’s completely possible to make excellent wines in the Middle East.
Cuadra explained that the grapevines in Texas are well adjusted to our heat. They don’t suffer the same type of damage as vines in cooler regions when the heat spikes. We don’t see the same type of sunburn.
In addition, while we have higher overall temperatures than many wine regions, when evaluating what’s called “Growing Degree Days”, or the summation of daily average temperatures minus 50ºF for a period of 7 months, Texas Hill Country grape growers harvested at an equivalent heat accumulation index as compared to other cooler regions. More important than the growing season length is the actual number of Degree Days accumulated.
Texas grapevines also have an advantage of prolonged warm weather beyond harvest. After grapes are picked, our vines don’t go dormant as they do in colder regions. Instead, the roots of the vines in Texas continue to grow deeper where they can access water even in arid summers.
With the improved understanding of viticulture best suited for the Texas climate, improved wine making techniques and a fantastic harvest, the winemakers from Fall Creek Vineyards, Inwood Estates, Spicewood Vineyards and Stone House Vineyards agree that the 2015 vintage could be one of the best on record for Texas wines. What a fantastic thing to hear as we celebrate Texas Wine Month.
Disclosure: the author’s marketing communications agency, Pen & Tell Us, was hired to organize and promote “The Sip, Season 2.”