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The Texas Wine Trail sure has been getting a lot of press lately, and we are honored to be featured. Thank You to Rebecca Darling for including us in this article!
Check it out! Edible Arts has been kind enough to include Grape Creek as one of their favorite wineries in this wonderful article.
In Jeff and Kathy's Corner this week - A sneak peek into the lives of the Elite...judges, that is! Thanks to Kathy for sharing this video from the San Francisco Chronicle Wine Competition, where our very own wine expert, Jeff Binney, is judging the best of the best!
With the recent cold fronts and cooler weather in store for the Texas Hill Country...Our Trattoria provides magnificent views of the vineyard from a temperature controlled environment! With extended hours on Fridays and Saturdays and an incredible Brunch menu every Sunday, Stout's at Grape Creek is a MUST when visiting the Wine Trail!
A big THANK YOU to Texas Wine and Trail for their fantastic article about the San Francisco Chronicle Wine Competition, featuring Grape Creek's very own wine expert, Jeff Binney!
Hey Hey Hey Next week is the San Francisco Chronicle Wine Competition, and once again I’ve been honored to be invited as a judge. What a hoot! The SFCWC is the largest (nearly 7000 entries from 35 states), and perhaps the most prestigious wine competition in the country. Kathy and I will be spoiled rotten for 4 days, with lots of great wine and very elegant dinners. (The formal Judges Dinner is at Gloria Ferrer Caves & Vineyards.) I’ll have to work a bit, however, judging about 400 wines by the end of the event. Please don’t feel too sorry for me, but it is pretty brutal. Hah! If you want to check out some really cool stuff about this really cool event, visit the competitions website at www.winejudging.com. I’ll send some photos and be back in two weeks with some stories.
Wishing everyone a very happy and prosperous New Year! Cheers!🥂
Jeff's Corner 12-28-17 Happy Happy Healthy Healthy New Year, Everyone! Another spin around the sun, with a new orbit just begun. Sometimes lately, however, I feel the earth is speeding up while I am slowing down. Ah, well... Anyway, onward through the vines with a special treat from our Vineyard Manager extraordinaire, Clint Messimer. Several times a year Clint sends us an update on what’s going on in the vineyards. I never know when it will happen ( I got this last Friday), but it’s always fascinating. Clint has graciously allowed me to share this on Jeff’s Corner, and if any of you have questions I’ll rustle up an answer for you. Happy New Year once again, and thanks again to you, Clint! “Hey everybody, We're rounding up a fantastic year in the vineyards and thankfully, we're going into winter in tip-top shape. We've completed all our fall nutrient applications and have gotten a good amount of slow soaking rain, which is perfect for winding down the season. Fall is one of the two times of year when we have rapid root growth where the roots are really seeking out nutrients for winter storage--rains were right on time. Also, the cold weather has put the breaks on sap flow giving us the opportunity to start our prepruning. Prepruning is the first part of double pruning, which helps in disease control and divides the workload of pruning into two parts, leaving the least amount of labor in the later. The disease control part is just two basic things. One, any pruning wound in the dormant season is an invitation for disease because the vine can't seal itself. But, the good thing is, anything that actually gets into a pruning wound during winter will only travel down into the tissue an inch or so at best. So by pruning high and leaving 8-12" canes, any infected material will be cut off during final pruning in early spring. The second thing is, by removing all that canopy and burning the cuttings, we are reducing the area that disease spores can inhabit and overwinter. It also gives us the opportunity to take our time throughout the winter removing canes and spur positions that we don't want. We treat all these wounds with a biological paint that creates a bactericide/fungicide barrier. Anyway, maximizing our winter hours on all this stuff makes final pruning a breeze when early spring rolls around. Looking forward to an awesome 2018! Merry Christmas y'all, Clint "