Kuhlman Cellars Blog
I was leading a tasting the other day and someone asked where our wine names came from and who named the wines. The very short answer: me! The longer answer will be revealed in two parts: our winery name and then our wine names.
When Jennifer and I “bought the farm” back in 2010, we specifically sought a place both peaceful to our souls, but also furthering our family goal of a personal vineyard. The 34 acres we bought has a beautiful 10 acre pasture but also some hills and a small valley. Kuhlman Creek forms on this property, which is sited at the northern ridge of the Pedernales River Valley. As we face south, we have a beautiful view stretching 4 miles and several hundred feet gradual drop down to the river. It’s stunning and peaceful.
When we launched the winery, we struggled with a name. We didn’t want to name it after our family, because the winery isn’t about us. Further, we didn’t want to distract from our amazing wines and the meaningful experience of food and wine pairings. Some of you know we originally thought Kuhlman Creek Cellars, but dropped “creek” when we realized how many places already have a “creek” as part of their name! Kuhlman is anything but a follower or part of the crowd - we’ve completely redefined the meaning of wine and food pairings as related to wine tastings.
Back in 2010, the creek was a live water stream and had flowed seemingly uninterrupted for years, even through the terrible 1950’s drought. Our oldest son even caught some small perch in the creek, much to my surprise and a lost bet! However, the extreme drought of 2011-2013 changed that and the creek dried up. It’s flowing again on a seasonal basis, though the importance of water on all of our ecology can’t be understated. The Texas A&M Forest Service estimates approximately 300 million Texas trees perished because of the 2011 drought!
The winery is named after water - the foundation of life. Our wine names are about the dirt in which the vines grow, and their story will be told in a later blog. When we add in our unique Texas weather and our yearly labor of love in the vineyard and cellar, the result is wine. Really great wine!
Where did January go?!
I know I feel this way every new year, but we’ve turned around, took a breath, and have already flown into February! That’s exciting though because that means we’ve also enjoyed one of our favorite events: the Annual Super Bowl Tailgate party! That day was so much fun with wine and incredible food. And, we won the weather lottery - AGAIN - with stunningly perfect weather. It’s always risky in February in Texas, but we all adapt and do what we do.
Another reason I look forward to February: it’s time to think about our new vintage red wine blends! It’s an exciting and anticipatory time when we start talking about blends, volumes, and goals. It’s more enticing when Benedicte comes around with sample bottles and graduated cylinders.
Our red winemaking process follows a general pattern: harvest in the fall to make red wine in individual lots from our different vineyards. Let the wine begin maturing in tank and barrel until February the following year, when unique terroir character becomes more evident. Bénédicte then begins her blending magic crafting the wines we’ve come to love as well as potential new. By the end of March, we typically settle on the blends. By June, the blending is typically complete and the wines then rest in barrel till bottling. Bottling is a long process guided by the wine’s maturation progress. Our first red bottling tranche typically happens in June, two years after harvest. A second bottling typically happens around 28 months post-harvest. We now have some wines which we are aging even longer to see how they develop in the barrel. Once bottled, the wines then rest anywhere from 4 to 12 months before release. It is a long process!
For 2017, we have some familiar red wines in barrel: Alluvé, Barranca, KanKar, Merlot, Zinfandel, Gypsum and Malbec-Merlot. Excitedly, we are producing several new wines, including: a Brunello Sangiovese, a Bordeaux Blend (Cabernet, Merlot and Malbec) as well as a Newsom Vineyard blend (Tempranillo, Cabernet, Malbec). These new wines are amazing, already complex, and teasing and testing the patience of us all. Bottling of these 2017 red beauties starts in June, but some of these wines might not be bottled for another couple of years. Patience!
We don’t yet know the blends for 2018… ask us in a couple of months. We do know the Brunello will in the line up along with our regulars. What else awaits? We will just have to wait and see… there is no speed in winemaking, just the careful cadence of nurturing the vineyard and wine.
See you at the estate soon!
Welcome to 2019! Hard to believe we are already in January 2019. I know it is always this way as we wonder where last year went and what is in store for the new year. With the start of the new year, it is also time to debut the new 2019 Winter Pairing menu.
We rotate the menu every three months to keep things fresh, local and seasonal. Besides, it's always neat to anticipate and then experience what new and different ideas Chef Cook has for us to enjoy. This menu is no different. To provide a little bit of a spoiler, we get to enjoy puffed Cheetos... wrapped in salami and dipped in an incredible avocado aioli paired with the 2016 Texas High Plains Merlot. Chester will be proud to see his snack elevated in ways unexpected!
We are sometimes asked why we go through the effort to provide wine and food pairings. The answer is two fold: First, in our opinion, wines are best experienced when surrounded with friends, food and family. They facilitate community and conversation. Gathering around the table is the foundation of our food culture and traditions. We find ourselves connecting and reflecting. Wine helps us slow down and appreciate the bounty in our lives.
The Kuhlman Cellars food pairing tasting helps promote connections and relaxation. We sit at the tasting table where all are welcome. We find ourselves talking, laughing and sharing with friends new and old. It is amazing
how many times new friendships are made or old ones are rediscovered by happenstance in the tasting room. That is what it is all about! We are pleased to facilitate this experience and have our wines be part of something special.
Second: growing and making wine takes a long time. Our red wines age around 30 months between harvest and release. KanKar, one of our flagship wines, takes about 38 months from harvest to release. So, let's not be in a hurry to slam down a wine-shot and race down the road. Instead, let's slow down, sit down, relax and savor. It is worth the effort.
The new menu will run until the end of March. This gives you plenty of time to find a day to reserve your tasting at the estate taste the wine and food bites. Don't forget, we also list out all the past pairing menus on the website, should you want to remind yourself of prior bites and perhaps new ideas for your own culinary adventure!
See you at the estate soon.
23* on November 14 brought the 2018 viticulture year at our three Fredericksburg, Texas vineyards to a fast frozen end!
2018 was a challenging year in many respects, though really just another typical grape growing effort in Texas. I often describe Texas viticulture as one of survival. We have many risks to navigate: springtime frost, hail, disease, animal predation and "tropical rain events" (e.g., Hurricanes). Any year we harvest fruit is a success!
2018 started a little later than 2017, with the vines waking up in early March rather than late February. We avoided springtime frost and by April, growth was fast and abundant as the vines burst forth with the energy of Spring!
We had a very hot and dry growing season. The heat spike of June into July proved challenging as the vines struggle in excessive heat. The Estate Carignan, in prticular, seemed to suffer. The warm weather though, generally had the vines progressing through their maturation efforts quickly.
The estate fruit came in beautifully! We were pleased to get the first harvest off the Mourvedre in Block 1. This will be part of the estate Kuhlmanation Rose. We also welcomed the first ever harvest from our partner vineyard at Barons Creekside inside the city limits of Fredericksburg. This Petite Sirah vineyard is developing beautifully. Finally, we were relieved to harvest fruit at Cobb Family Vineyard again, after the racoon predation of 2017. We took the last fruit from the estate Carignan block 5 at the end of August. The fruit was beautiful. We harvested just in time too, as Texas weather rotated to a very wet early fall!
Keeping the vines healthy with all the rain was a challenge - the muddy vineyard made it tough to enter either on foot or tractor! Yet, the team managed and the vines made it through - and are looking great for next spring.
After the first freeze on November 14, the vines quickly went to sleep. As we walk the vineyards, we see the remnants of the season, including the occasional late developing cluster, now frozen in time. Texas viticulture isn't easy and it's never predictable. However, when successful, we are rewarded with distinctly unique, quality driven wines. We look forward to sharing the new vintage with you... but only when the wines are ready. For now, practice patience!
The holidays are a time when giving and receiving can result in a nice stash of wine accumulating in your cellar. If hosting a holiday party, chances are a guest will bring a bottle of wine or Champagne as a thank you gift. Santa may deliver an intriguing bottle of your favorite varietal with a note to not open until Christmas… five years later. Rather than let your yuletide bounty of bottles sit on the kitchen counter, here are some tips for storing the gift of wine all year long.
Only 1% of the world’s wines are meant for “long term” storage. The other 99% is meant for consumption between immediate and up to 10 years. During that time, the way a wine is stored can help preserve the integrity of the product and encourage the long-term chemical reactions happening inside improving it with age.
Wines biggest ‘frenemy’ is Oxygen. Oxygen allows wine to ‘open’ when uncorked, allowing a wide range of aromatics and flavors to emerge. Prematurely introducing oxygen for long spans of time degrades and ‘spoils’ the wine. Wines with a high level of natural acidity help slow the oxidation process. . When you cut open an apple, the flesh begins to brown very quickly due to oxidation. Wine undergoes a similar ‘browning’. High natural acidity in wine helps slow the oxidation process much like lemon juice stops oxidation in fruit.
Tannin levels also help prevent oxidation. Tannins act like a “shock absorber” to process oxygen in a way that allows other chemical complexities to not bear the full brunt of exposure. Tannins are primarily gained from extended contact with the seeds of the grape and barrel aging. Storing wine properly allows tannin chains to be “used up” or broken, giving aged wine a softer, more nuanced body. White wines do not have the same exposure to the seeds and barrel age resulting in low tannins and a generally a poor candidate for long term storage. Try to consume white wines within three years of the date on the bottle for best results.
Every collector dreams of stepping into a stone-walled underground cellar lined with cedar racks nestling bottles like sleeping baby bats in a cave. Sadly, this romantic version of the perfect cellar is simply not reality for everyday urban living. A functional, practical cellar for storing wine can be incorporated into any home. These four simple rules will help save your wines from spoilage:
Find a cool place: Ideally wines should be cellared at 65 degrees. But here in Texas, following the rule of not exceeding 75 degrees is more practical. Find a spot that provides a stable temperature level and avoid wild heating and cooling fluctuations. Wines stored in excess of 80 degrees can ‘bake’ in the bottle causing heat damage.
Find a dark place: UV light rays are damaging to wine. Find a shaded space away from direct sunlight. Green or brown or bottles act as a UV filter, but prolonged UV exposure will harm the liquid in the bottle.
Bad Vibes: There are tens of thousands of complex chemical reactions happening in a single bottle of wine. Vibrations can speed up or deter these reactions from happening. Keep your wine collection away from heavy machinery like washers and driers, climate control systems and vehicles.
Going Sideways: Bottles should be stored on their side to maintain contact between the liquid and natural cork. Because cork is porous, it can contract when dry and allow unwanted oxygen into the bottle. For this same reason, don’t allow corks to dry out. Keep your wine in a place where fresh, humid air can maintain the natural sponginess of cork.
Navigating the Wine Aisle
One item not on the label of a bottle is how long it should be stored for. Price point can be an indicator of how long a wine can sit before consumption. The majority of wines that price under $30 are meant to be drunk within 1-5 years after the vintage date. Wines between $30 to $100 are meant to age for 5-10 years of the vintage date, though there are many exceptions. The quality of the bottle and cork can offer subtle insight as to whether the winemaker chose to invest in the longevity of the juice.
Keep in mind that long term aging is not a benchmark for quality. Many highly praised wines are not meant to age past 10-20 years; the chemical composition simply does not hold up over time. The lack of prolonged cellaring possibilities does not impact the quality of a wine consumed within its proper stored lifetime.
National magazines and wine websites often note wines with the potential for long-term storage. When looking for a wine gift (or a gift for yourself) with delayed gratification in mind, consult these resources so you can buy now and enjoy later. If you are looking to shop for local this holiday season consult The Texas Wine Journal for guidance with Texas grown and produced wines. The Journal offers ratings and descriptions compiled from a panel of professional sommeliers after tasting the wines blindly by category. You can find more information about the journal at TexasWineJournal.org. Happy Holidays and safe imbibing!
Kuhlman Wines that are expected to age:
2012 Merlot: expected to show improvement for 5+ years, assess the progress in 2017
2012 Texas Red: expected show improvement for 5+ years, assess the progress in 2017
2012 Barranca: expected to age gracefully from 5-10 years
2012 KanKar: expected to age gracefully from 5-10 years
Carignan is a red wine grape known for producing well structured, dry red wines, yet little seems to be written regarding this “under the radar grape”. The truth is, it has significant prominence in both the old world and new world and it is more commonly blended in everyday red wines than one might think, despite not gaining much press. Pronounced “care-in-yawn”, it is a powerful and opulent grape known for deep and concentrated color, bold tannins and high retained acidity. This is no wimpy fruit; it is structurally sound and offers tremendous presence, especially when utilized as a primary blending grape.
For those of you not familiar with this grape, just imagine if the well know Merlot and Syrah grapes were to mate, the best qualities of each of those varieties are similar to what Carignan showcases. The variety is presumed to be from Spain originally and is still prevalent in Catalonia, Spain. It is also well known in southern France, from the Languedoc-Roussillon region in particular. California has been growing and blending Carignan for decades and there are mature Carignan vines producing fruit in the Texas High Plains. This grape variety needs to be cultivated in relatively warm and dry climates, as it can be prone to powdery and downy mildew and requires a warm growing season to achieve proper ripeness. The vines tend to be vigorous and must be well managed to produce quality, concentrated fruit. Having said that, Texas seems like a pretty great place to grow Carignan.
At Kuhlman Cellars, we originally planted Carignan in our family experimental block in 2012. We believe this is the first planting in the Fredericksburg AVA. We also believe in its potential as a possible backbone grape for our blending family. It provides a well-balanced yet massive backbone if crop yields and vine canopy are well managed. For those of you who have tasted the 2012 Barranca, you know exactly what I mean. Wines with finesse, power and character come from these interesting blends. We also planted Carignan in our estate vineyard in the Texas Hill Country in 2015. Our largest block, Block 5, with approximately 2.3 acres of Carignan, will be producing fruit in the coming years on the Kuhlman Cellars Estate property. Our usually dry/hot summers, as well as our clay topped limestone soils in central Texas provide a suitable environment for harvests of intense, ripe fruit from our vineyards, so the future of Carignan in our wine program is exciting!
Below is a list of known Texas vineyards currently growing Carignan:
Bingham Family Vineyards- Texas High Plains
Brushy Creek Vineyards- Alvord, Texas
Buena Suerte Vineyards- Texas High Plains
Kuhlman Cellars- Texas Hill Country
La Pradera Vineyard- Texas High Plains
Martin Vineyard- Texas High Plains (believed to be the oldest Texas vines still in production)
Let’s celebrate the wine life, Vina Vita, and savor everything that is… Carignan.
For those of you who’ve recently visited the winery, you may have taken note of the new vineyard and the growing vines. With all the rain, we have a wide range of growth!
Overall at the estate, we have five different vineyard blocks ranging from just under and acre to about 2.3 acres in size. This represents anywhere from about 800 to just over 2100 vines per block. Of the five blocks, we planted 3 of them back in April representing about 3300 vines total.
Block 2, just north of the winery building and the vineyard section you see when you first drive into the estate, is planted with Marsanne. Marsanne? This grape may be unknown to many folks, but we believe it holds good promise as we continue seeking the best varieties for our climate and soil.
So, what is Marsanne?
Marsanne is a white grape, thought to have originated near the town of Marsanne, France, located in the northern Rhone valley. While the name may not be familiar, white wines from Hermitage, St. Joseph, Crozes-Hermitage and St-Peray are often predominately Marsanne blends. In fact, Marsanne is the most widely planted white grape variety in the northern Rhone. Marsanne is also found in the southern Rhone valley, where it can be found in white Cotes du Rhone wines.
Interestingly enough, Austrailia has the most Marsanne vines in the world, accounting for about 80% of the worldwide total. Marsanne was brought there in the 1860’s and the oldest Marsanne vines in the world are found there dating back to about 1927.
There isn’t much Marsanne yet growing in Texas. A couple of growers up in the High Plains are growing it, including VJ Reddy and Tyler Oswald. Mike McHenry has a block of Marsanne up near San Saba.
Marsanne in the Vineyard
We selected Marsanne for our estate vineyard because of the expected viticulture characteristics. It tends to bud late in the spring, typically about 11 days later than Viognier, which is important when we are dealing with spring frost events. It also tends to have less disease issues, partly due to the looser grape clusters which promotes better air circulation. It also produces wines of great character and structure, something we like when considering blending with our other white grape planted in Block 4 (and sister vine to Marsanne) – Roussanne.
So far at the estate, the vines are growing well in our clay-dominated soil over a limestone base. The rain so far has allowed the vines to grow without supplemental irrigation, a rare treat here in Texas. However, the high rainfall we’ve had this spring is causing its own challenges with standing water and disease pressure. Of course, we won’t get any fruit from these vines this year, though we might get a small sample in 2016. Look for a true harvest in 2017 with wine released perhaps in 2018.
Also, feel free to come on out and walk the vineyards and look at these wonderful vines!
There are so many factors involved in producing a quality bottle of wine, as things all begin in the vineyard and make their way to the cellar. Most of us can certainly agree, weather and soil play a very important role in winemaking. What better place to discuss soil types than in the Lone Star State. Texas itself sits on a rock shelf and depending on where you live in our wonderfully enormous state, you either have a little or a whole lot of rocks in your backyard. There is a reason most central Texans construct raised gardens, it is because you can literally bend a pick axe trying to dig into the limestone and caliche. Who wants to rent a Bobcat just to plant tomatoes?
Let’s talk a little about the two largest AVA’s in Texas, and how different the soils can really be. Understand this story is not a definitive- end all lecture about the structure of Texas dirt, merely a brief explanation of some of the key differences between the soil of Central Texas, vs that of the Texas High Plains. With such a large wine style dynamic between fruit from the Hill Country vs the High Plains, there has to be something unique regarding each region right? The answer is yes, both in climate and dirt, this thing we call terroir. What is terroir exactly? Simply put, it is the all-encompassing word for wind, rain, temperature, soil, elevation, etc, of a given region. Here are some interesting facts on the two prominent regions we are discussing.
Texas Hill Country AVA:
Impressively the second largest AVA in the United States, it covers 9,000,000 acres (14,063 square miles) and contains 2 sub regions; Bell Mountain AVA and Fredericksburg AVA. Elevation can range from roughly 1,000 ft MSL to over 2,500 ft MSL. The weather in central Texas is typically hot during the growing season. Hill Country daily high temperatures average in the in the mid 90’s, while the nights drop into the low 70’s. The soils vary in this region, but limestone and caliche reign. For example, the Kuhlman Cellars Estate Vineyard sits on a bedrock of Caliche with a clay topsoil. There are spots in the vineyard where the clay is only a few inches deep, you can ask our vineyard team. I cannot tell you how many vines we placed directly on white chalky rock when we planted the estate vineyard in April, 2015. It is basically “set the roots on rock, replace the soil, and wish it good luck”. Struggle little fella, struggle! The rocky terroir of central Texas is typically well draining, though the clay can cause all sorts of issues since it retains moisture. The caliche provides good mineral component to the wines made from these vineyards.
Texas High Plains AVA:
This is the second largest AVA in Texas and it also contains the most vines. It’s estimated, west Texas grows 90% of the fruit grown in the state, especially in the Brownfield/ Lubbock area. The Texas High Plains is far different from the Hill Country in a few ways, the elevation is significantly higher allowing for more of that much needed diurnal shift. Elevation in this region ranges from around 2,500 ft MSL to over 3,700 ft MSL. The soil is mainly composed of red dirt/sand with loam as well. There is quite a bit of rock in Lubbock, but it is typically buried under several feet of the famous red dirt. Sand is very well draining soil. Humidity levels here are typically very low, making the region ideal for grape growing, by reducing the incidence of fungus and molds.
In terms of temperature, the high plains tends to be slightly cooler during the days and the nights cool off into the mid to upper 60’s, providing a larger diurnal shift which helps the grapes rest and recover overnight.
All in all Texas is a diverse place to grow grapes and to make fine wines. I hope this brief synopsis helps you to understand a bit more about our local industry and what makes our two biggest AVA’s so unique, fun and interesting.