Come Over October - Wine & Pizza Pairing in Comfort

Come Over October is a national initiative to promote family and friends coming together during the month of October to share wine and friendship.

How better to bring family and friends together than over pizza and wine? We reached out to our neighbors, La Calabria Pizzeria, to feature their wood-fired pizza and salad with Bending Branch wines.

At 12:30 p.m. Saturday, October 26, bring a friend or loved one to the Bending Branch Winery barrel room to enjoy a paired wine and pizza lunch at a communal table. Four Texas wines will be featured. Hear from Executive Winemaker Dr. Bob Young about the wine pairings and enjoy camaraderie with old friends and new ones.

→Click here for menu and tickets←

“We all know that good company, good conversation, laughter and conviviality contribute to an enhanced lifestyle,” says Karen MacNeil, wine authority, author of The Wine Bible and Come Over October organizer.

We look forward to celebrating these things – good company, good conversation, laughter, and conviviality – over the joys of perfectly paired pizza and wine, and all during Texas Wine Month.

As the Texas Department of Agriculture would say … Go Texan! Let’s drink and eat locally together this October 26th. READ THE PRESS RELEASE #ComeOnOverYall

Sep 26, 2024 at 12:58 PM Permalink

September Club Release - Sneak Peek Part 2

In addition to the new wine releases featuring Camp Lucy Vineyard, there are several other exciting wines included in the September club releases.

In the 1840 Red Club and 1840 Custom Case Club, you will find Bending Branch’s first release of Alicante Bouschet. This is a 2020 vintage from Newsom Vineyards, and it is very small production with only 91 cases bottled. This wine fits right in with Bending Branch’s bold style. Alicante Bouschet is a teinturier grape variety, meaning both its skin and flesh are red. Many grape varieties with dark skins accumulate anthocyanin pigments in the skin and not the flesh, but the teinturier grape varieties develop the pigments in both. You won’t want to miss this rich, luscious wine. A very limited quantity will also be available at the Paella Picnic.

Another grape with red skin and red flesh is Souzão. This grape variety originated in Portugal, and Dr. Bob Young pioneered the grape variety in Texas. The first planting was at the Bending Branch Estate Vineyard. The 2020 Estate Souzão from Lost Pirogue Vineyard in Center Point, Texas, is newly released to every club member in the September packages.

From the same vineyard, which under new ownership is now named Camledge Vineyard, comes the 2023 Estate Picpoul Blanc. In French, Picpoul literally translates to “lip stinger.” Picpoul Blanc’s high acidity makes a very crisp, food-friendly wine. This elegant Hill Country Picpoul Blanc is polished and balanced with a clean, layered finish. Floral aromas mingle with flavors of pear, Granny Smith apple, lemon zest, pineapple, and green melon. It is included in the Branch Mixed, 1840 Mixed, and 1840 Custom Case Clubs.

And finally, a wine club member favorite is Charbono from the Sierra Foothills of California. When Bending Branch first started and access to Texas grapes was limited, Dr. Bob would travel to California to make wine with Greg Stokes at Ursa Vineyards. The wine was made in California and then transported to Texas in barrels for final aging and bottling. Winemaker Greg Stokes continues the tradition with a few fan favorite wines, including Charbono. The 2020 vintage continues its legacy of quality and boasts rich black cherry with a hint of thyme. The 2020 Charbono is included in the 1840 Club packages. Charbono is another grape variety that Dr. Bob has pioneered in Texas, and Bending Branch’s first productive harvest came from Tallent Vineyards in Mason County last year.

Not only are new releases in the clubs, but there are great selections like 2019 Cabernet Sauvignon and 2019 Petite Sirah from Newsom Vineyards that are included. You can see the full club list HERE.

Members will be able to taste many of these wines at the upcoming Paella Picnic. For details about the event, please check your emails. If you are not a member and want to join, we welcome you to do so online or by talking to a Bending Branch team member at the tasting room.

Sep 5, 2024 at 1:50 PM Permalink

September Club Release - Sneak Peek

It’s almost club release time! The Bending Branch team has been looking forward to the September club release for many reasons. One of the biggest reasons being that there are some great new wine releases in the packages.

I want to share information about three of the new wines since there is also a great opportunity in a couple of weeks to learn about the vineyard where the grapes were grown.

We’re excited to share that each club package will contain a bottle of 2020 Lucy’s Reserve red wine blend from Camp Lucy Vineyard. Bright and fruit-forward, the 2020 Lucy’s Reserve is a blend of Mourvèdre, Malbec, and Petit Verdot. Notes of blackberry, rich raspberry, toasted pecan, and cranberry accent this wine’s lingering finish. It is very food friendly and can be paired with a wide variety of dishes, including spaghetti with meatballs, smoked pork loin, eggplant parmigiana, meat lovers’ pizza, chicken nachos, and more.

The 1840 Mixed Club also includes the 2020 Petit Verdot from Camp Lucy Vineyard. Petit Verdot has been shining in Texas, and this Hill Country Petit Verdot is no exception. The 2020 vintage is the first single-variety release of Petit Verdot from Camp Lucy, and the wine has great scents of rhubarb, violet, vanilla, and dried lavender. On the palate, you will find sage, blackberry, and marionberry jam. It’s an ideal pairing with coffee-crusted braised lamb or skirt steak grilled flatbread.

The 2020 Malbec from Camp Lucy Vineyard can be found in the 1840 Red package and it is also a selection for the 1840 Case Club package. Since 2018, Bending Branch has produced single-variety Malbec from Camp Lucy. Aromas of plum and tobacco open up to dark cherry, dried strawberry, sour cherry, watermelon, raspberry and cocoa on the palate. This wine will be a delightful complement to braised duck breast in a creamy mushroom sauce.

Since 2017, Bending Branch has worked with Camp Lucy to make wines from their extraordinary vineyard. The label design showcases an artist’s rendition of Ian’s Chapel at Camp Lucy. Ian’s Chapel is where many celebrations take place, and it is just one of the remarkable facilities at the beautiful Hill Country resort. 

Camp Lucy Vineyard Manager Robin Reeves expertly maintains five acres of vineyard planted with four grape varieties. You can learn more about the Camp Lucy Vineyard from Robin at a unique wine experience at Camp Lucy on September 12. Robin will lead an on-site vineyard tour where he will share insights about grape growing and working with Malbec, Mourvèdre, Montepulciano, and Petit Verdot. The evening will include a wine tasting and dinner amidst the vines. I’m looking forward to attending this event and sharing information with guests about how the wines were made and more. It will be a special evening to enjoy wine in the vineyard where the wine’s grapes were grown as part of an exceptional dinner. TICKETS

If you want to enhance your time in Dripping Springs, you can further immerse yourself in the Camp Lucy experience by staying the night at the beautiful Camp Lucy resort. Guests of the dinner may enjoy exclusive lodging rates by using the discount code “FLASH.”

Aug 29, 2024 at 2:19 PM Permalink

Harvest is here!

Bending Branch’s first grapes of the 2024 season were hand-harvested on July 12. Malbec from Cherokee Rose Vineyard was harvested with a destiny of becoming sparkling rosé. This will be Bending Branch’s first sparkling rosé of Malbec, and it will be sparkled in the traditional method.

Farmed by the Durden family, Cherokee Rose Vineyard is a single-variety vineyard located in Comfort, Texas, just nine miles away from Bending Branch Winery. Since 2017, Bending Branch has made Malbec from Cherokee Rose’s 4.2-acre vineyard. The red wine has been a club member favorite, especially when it has been bottled under the reserve label.

When the Malbec ripens further, the rest of the vineyard’s grapes will be harvested for red wine. If you’re interested in joining for harvest activities this year, be on the lookout for emails from Bending Branch. There will be a few opportunities at vineyards local to the winery.

Thank you to the Bending Branch pickers!

Jul 12, 2024 at 2:38 PM Permalink

Want to taste Double Platinum?

Just announced! The Bending Branch 1840 Culinaria Private Barrel Bourbon Blend was awarded Double Platinum at the 2024 ASCOT Awards.

Bending Branch 1840 partnered with Culinaria in San Antonio to create this unique blend of straight bourbons. Culinaria is an independent, not-for-profit 501(c)3 organization committed to promoting San Antonio as a premier food and wine destination. In addition to promoting the food and beverage scene, funds raised through Culinaria go to culinary programs and education in the local community. $10 of each bottle of the Culinaria Private Barrel Bourbon Blend that is sold goes directly to supporting Culinaria’s mission.

To create the blend, Bending Branch 1840 Master Blender Alison Young selected six barrels of bourbon with the same mash bill – 75% corn, 21% rye and 4% malted barley. Three of the barrels that she selected contained bourbon distilled from a sweet mash, and three of the barrels had bourbon distilled from a sour mash. All of the bourbon was distilled within about a week of each other, and the bourbon was five years and 10 months aged.

The Culinaria leadership team thieved bourbon from the barrels and experimented with various blends until they came up with the final blend, which used two of the sour mash bourbon barrels and one of the sweet mash bourbon barrels. After tasting the bourbon blend at various proofs, the team decided cask strength was its best expression.

The tasting notes from the American Spirits Council of Tasters say, “A gorgeous sweet baked blackberry aroma turns to a toasted chestnut and floral palate with a proper pop of alcohol that does not overpower the complexity. Nicely done.”

In addition, our ChickenDuck Eclipse Edition Four Grain Bourbon was awarded Gold in the same competition. The Tasters summed it up nicely, "Butterscotch heaven. Sweet and delicious."

Both bourbons are available to taste and purchase at the Bending Branch Estate tasting room. We can also ship bourbon to 38 states and Washington D.C. --> SHOP HERE <--

May 24, 2024 at 6:47 AM Permalink

In Memory of Ruth Young

On the morning of April 23, Bending Branch staff and volunteers planted a new block of Camminare Noir vines at the Bending Branch Estate Vineyard. Dr. Bob made remarks about the vineyard and the symbolism of new life right after the vineyard was planted. Unknown to Dr. Bob, his mother passed around the time of those remarks. In her honor, the new block of Camminare Noir will be dedicated to Mrs. Ruth Young.

Obituary:

Ruth V. Young, age 97, of Danville, KY, widow of Fletcher Fleming Young, died Tuesday, April 23, 2024 at Ephraim McDowell Regional Medical Center, Danville, KY. Ruth was born July 6, 1926 in Eudora, AR, daughter of the late Thomas Ebenezer Vining and the late Maude Edmonson Vining. She was a member and former secretary for the United Presbyterian Church, Harrodsburg, KY.

Survivors include: three sons, Thomas (Teresa) Young of Lexington, KY, Robert (Brenda) Young of Comfort, TX, and Ronald (Lynn) Young of Lexington, SC; two brothers, Bill and Don Vining of Little Rock, AR; six grandchildren and ten great-grandchildren. Ruth was preceded in death by a son, Dale Young, and by a grandchild.

Funeral services will be 11:30 AM, Saturday, April 27, 2024, at the United Presbyterian Church, 326 Main St., Harrodsburg, KY 40330, by Rev. John White. Visitation will be at the church on Saturday from 10:00 AM until 11:30 AM. Burial will follow in the Spring Hill Cemetery, Harrodsburg.

Memorials are suggested to the United Presbyterian Church, 326 Main St., Harrodsburg, KY 40330. Expressions of sympathy may be sent to the family on Mrs. Young’s Tribute Wall at www.ransdellfuneralchapel.com.

Apr 25, 2024 at 1:25 PM Permalink

Wine is an agricultural product. Drink local.

Two weeks ago, I moderated a panel during Culinaria’s Third Coast Cocktail Summit. Panelists were Jennifer Beckmann of Re:Rooted 210 Urban Winery, Jennifer Syma of Becker Vineyards, James Smith of Château Wright, and Anisa Elizondo with the Texas Department of Agriculture. The discussions centered around Texas wines on Texas restaurant lists. Each panelist brought expertise to the discussion, and I was blown away by non-industry audience feedback after the session regarding how interesting and eye-opening the topics were. Topics included the benefits of having Texas wines on Texas restaurant lists, ways to increase interest from sommeliers and wine buyers, the challenges and opportunities for distributors and wineries, preparedness for a potential increase in demand, and more.

Ultimately, if you want to eat local and support local, drinking local is a big component. Texas wine is an agricultural product.

There is a lot of work to do to get more Texas wines on Texas restaurant lists across the state. For consumers, if there is a restaurant you frequent, take a look at the wine list. How many Texas wines are on the list? Consider asking for more Texas wines. But if you ask, be ready to purchase if and when the wine makes it to the menu. And keep in mind that different Texas wineries are at different stages with distribution.

To all the Texas wine fans – thank you for supporting local. Let’s spread the word. #AskforTexasWines

P.S. Follow the AskForTexasWines Instagram page!

Jan 25, 2024 at 11:36 AM Permalink

2023 Harvest Highlights

As of September 8, and we have received approximately 280 tons of grapes and are about halfway through harvest. Here are some highlights of the 2023 season so far.

Texas Charbono

The first harvest of Charbono in Texas was from Tallent Vineyards on August 25, yielding 3.21 tons. Charbono that is grown in the United States has the same DNA as Bonarda that is grown in Argentina. Bonarda and Charbono are the same as the orginal Corbeau grape variety from the Savoie region in the French Alps. Bonarda is the second most planted grape variety in Argentina next to Malbec.

Charbono was also widely planted in California until the Judgment of Paris in 1976, and the success of Cabernet Sauvignon. Many Charbono vineyards were uprooted to follow the popularity of Cabernet Sauvignon, but you can still find some wineries in Calistoga and surrounding areas making fantastic Charbono wines.

Bending Branch has been producing a Charbono from the Sierra Foothills that is made at Ursa Vineyards in California then transferred in barrels for additional aging and bottling in Texas. The Charbono wines have been a longtime favorite of club members, and we’ve been eager to make this wine in Texas. Both Charbono and Bonarda were planted on the original Bending Branch Estate Vineyard, in 2014 and 2011, respectively. The 2011 planting of Bonarda did not survive because of the hottest and driest summer in Texas in a century. Pierce’s Disease took the Charbono vines before there was a viable crop, so more vines were purchased, and an arrangement was made with Drew Tallent of Tallent Vineyards to plant them in Mason, at his premier vineyard.

Secret wine projects

Three secret wine projects are in progress. In the throes of Bending Branch’s largest harvest, Dr. Bob had two pioneering ideas (along with a spin-off) that he wanted to explore, all of which are showing promising starts and will have fun stories to accompany them. More to come later, when the time is right.

Traditional sparkling wines

With Winemaker Chris Missick spearheading the white and rosé wine programs, his expertise in sparkling wine production using traditional methods is at good work at Bending Branch with two sparkling projects. Within the first week of joining the team, one ton of Picpoul Blanc from Camledge Vineyard was harvested for a small-lot sparkling wine. The Crimson Cabernet from the Bending Branch Estate Vineyard was also harvested early for a rosé, like last year, but this time with the intention to sparkle.

Multi-generational farming, fantastic people

We work with many vineyards that are multi-generational family operations. When the grapes are harvested, the sense of family is on display when you see parents and children working together. It’s also special when the grandparents and great-grandparents are part of it, too. Each harvest with families and friends participating is a highlight.

This has been an outstanding harvest season so far, and we are thankful for all of the growers and harvest volunteers for their dedication.

The Bending Branch winemaking team has been doing an incredible job, and team members in every area of Bending Branch's business have been contributing to harvest and production. It takes a lot of great people working together to make exceptional wine. Cheers to the successes during the first half of harvest!

Sep 11, 2023 at 12:39 PM Permalink

PRESS RELEASE: Bending Branch Winery Expects Largest Harvest on Record

Pictured left to right: Chad Kurtz, Dr. Bob Young, Greg Stokes

COMFORT, TX (July 17) – This season, Bending Branch Winery will have its largest harvest to date, bringing in more than 30 grape varieties from over 30 vineyards for Bending Branch and custom crush clients. While one of Bending Branch’s important vineyard partners in the Texas High Plains saw devastating hail a couple of months ago, overall, the harvest yields are up across the state.

Bending Branch received its first fruit – Blanc du Bois – on July 8. Bending Branch Vineyard Manager Melvin Mendez hand harvested the Blanc du Bois to be crafted as a Floc de Gascogne-style sweet aperitif wine. More Texas Hill Country fruit is being harvested this week; the tentative harvest dates for the Estate vineyards range from the end of July to the first week of August. This season, Bending Branch will also receive the first-ever Charbono harvested in Texas.

Premier Winemaking Team

Bending Branch boasts the talents of four winemakers this harvest: CEO and Executive Winemaker Dr. Bob Young, Winemaker Greg Stokes, Assistant Winemaker Chad Kurtz, and Consulting Winemaker Christopher Missick.

Known as a pioneer in the Texas wine industry for his work with unique grape varieties and innovative winemaking techniques, Dr. Bob Young will work his 14th harvest season with Bending Branch. A grape extraction expert, he closely plans when to utilize natural tools like Cryo-Maceration (freezing the grapes to extract approximately 50% more color, tannin, and flavor) and Flash Détente (rapid heating then cooling to extract approximately 100% more color, tannin, and flavor). He routinely experiments in the vineyard and cellar, experimenting with types of wines that are new to Texas such as Tannat, Souzão, Picpoul Blanc, Crimson Cabernet, and Camminare Noir. Dr. Bob holds a Winemaking Certificate from University of California, Davis. Now CEO and Executive Winemaker at Bending Branch, Dr. Bob charted a distinguished career encompassing family practice in underserved rural communities, serving in public health administration as chief executive of two state health departments, and pioneering a new specialty in inpatient medicine called Hospitalists. 

Dr. Bob and Brenda Young hired Greg Stokes as a consultant for Bending Branch in 2007. Greg and his wife Deborah, Winemakers at Ursa Vineyards in the Sierra Foothills, were the first to make Tannat in California. In addition to being a highly regarded viticulturist and vineyard consultant, Greg is an extremely talented winemaker. When Bending Branch was founded in 2009, its first wines were made by Dr. Bob and Greg at Ursa Vineyards. The Young family purchased the Ursa brand in 2014, making Greg a permanent part of the team. This year is Greg’s 39th crush and he has been immersed in harvest in two states per year for over a decade. For five years, he crushed in both Arizona and California, and this is his eighth year crushing in Texas and California. Greg will be in Texas often for the Bending Branch harvest, and he returns to California in September for Ursa’s harvest season.

Chad Kurtz starts this crush with 11 prior Texas seasons under his belt. Chad runs the day-to-day cellar operations, managing nearly 500 tons of fruit expected this harvest season for both Bending Branch and its clients. He is an expert in the nuances of working with Texas fruit, as he has extensive experience implementing and refining extraction protocols.

Pictured: Chris Missick

Chris Missick joins the team this harvest as Consulting Winemaker where he will spearhead the white and rosé wine programs. Chris and his family have just recently moved to Boerne after many successful years as Winemaker at Missick Cellars, formerly Villa Bellangelo, in New York’s Finger Lakes region. Chris is known for producing incredible white wines and has pushed the envelope with traditional method sparkling wine production. He is looking forward to making wine in Texas and to starting this season with the Bending Branch team on July 19.

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Contact:
Sara Potter, Executive Marketing Coordinator                 
sara@bendingbranch.com

Jul 19, 2023 at 11:18 AM Permalink

Bending Branch Estate Vineyard Update

Crimson Cabernet

The Bending Branch Estate Crimson Cabernet vineyard was planted in 2019. Crimson Cabernet is a genetic cross of Cabernet Sauvignon and Norton. Along with being Pierce’s Disease tolerant, this grape variety is also cold hardy because of the Norton component. Norton is thought by many to be the best non-Vitis Vinifera American red grape variety.

While we intend to craft red wine from this vineyard, we elected to make a rosé from the first harvest, which took place on August 20, 2022. The wine was recently bottled, and it is a knockout. The limited bottling will first be available to customers who adopted vines in the vineyard (vine parents).

Today, the vineyard team led by Melvin Mendez, has been working on thinning and opening the canopy. With the recent consistent rain showers, it’s important to optimize the air circulation around the leaves and grape clusters. This also allows the organic compounds that are sprayed in the vineyard to be more effective. Right now we’re being proactive about preventing fungus and black rot.

Also, the chickens are active in the vineyard taking care of pests. In a few weeks, netting will go over the vines to attempt to detract birds and raccoons from eating all of the fruit.

Camminare Noir

Meanwhile, our new block of Camminare Noir vines are blossoming in their grow tubes. The vines had been on order for roughly five years before they finally arrived. We planted 800 of the 1200 vines that were expected. Now the remaining 400 should arrive next year.

Of the grape varieties available that have proven to be resistant to Pierce’s Disease, this one was selected because it has characteristics of two of Executive Winemaker Dr. Bob Young’s favorite grape varieties: Cabernet Sauvignon and Petite Sirah. It is 94% Vitis Vinifera and is a Walker clone.

Whitehall Lane in Napa is known for producing outstanding Cabernet Sauvignon wines, and their bottling of 2019 Camminare Noir is luscious. Tasting this wine further enforced the decision to plant Camminare Noir at Bending Branch Estate Vineyard.

June 23 Crimson Cabernet Update:

Veraison is taking place in the Estate Crimson Cabernet vineyard. Veraison is the onset of grape ripening -- when the grapes begin to turn from green to red/purple. We generally expect that harvest will take place about six weeks from the start of veraison.

This morning, bird netting was installed. As the grapes change color and sweeten, the birds become very interested in them. In the original vineyard at Bending Branch, the first grape variety to begin veraison in 2011 was Tempranillo. The word tempranillo translates to “little early one,” which references its early ripening. From the start of veraison to the next day, the entire lot of grapes disappeared thanks to the birds. So it is no surprise that the vineyard team was quick to net the Crimson Cabernet vines today.

Another factor the Crimson Cabernet vines have been facing is extreme heat. There is a reduction in vine photosynthesis, and the sugar accumulation slows during ripening when the heat is excessive. In fact, over 100 degrees, photosynthesis in the vines shuts down. These factors can create challenges in phenolic ripeness development.

Last year, vine parents and staff harvested Crimson Cabernet for a knockout rosé. Only 22 cases were produced. We are expecting a larger harvest this year and are still determining if the grapes are destined to make another rosé or a bold red wine. Vine parents and friends: Be on the lookout for this year’s harvest information around the start of August.

Jun 7, 2023 at 3:25 PM Permalink