Today we have a guest post from Linda Coco, CSW. This is Linda’s second post in a series about Montana wine. (Click here to read the first.) Today, she tells us about her adventure at the Montana Grape and Winery Association’s Conference, and attempts to answer the question: Is Montana the last “best” place for grapes? 

MONTANA! It’s Big Sky Country, the Treasure State, and Land of the Shining Mountains. A river runs through its dense forests. Wheat crops flourish on vast prairies, and cows outnumber people 3 to 1. The fourth largest state in the union is renowned for its glaciers and grizzlies…but grapes? Is Montana the Last Best Place for vineyards?

This is the question I posed to attendees that recently gathered at the Montana Grape and Winery Association conference, now in its third year. This gregarious group of grape growers and winery owners collectively answered a hearty and affirmative YES! And it truly is with affirmative heart that those affiliated with Montana’s promising wine industry perseveringly pursue their passion in a challenging climate where Mother Nature’s dalliances with Father Winter often deliver meteorological mayhem.

Tom Eggensperger (Photo Credit: Linda Coco)

TOM and BINA EGGENSPERGER of Thompson Falls have been growing grapes since 2010 when they started with 25 vines of Marquette, a crossing with Vitis vinifera and Vitis riparia developed at the University of Minnesota.  In 2012 they added 75 more vines and debuted their first vintage in 2014. 2016 was a banner year with a harvest of 725 pounds, double the amount from the previous year. His label “Silcox” is inspired by Mt. Silcox, a well-known peak in Thompson Falls named after the first regional forester in northwest Montana. The Eggensperger’s winery, GUT CRAIC is an homage to Tom’s German heritage and Bina’s Irish roots. It translates to “Good Fun” and is an apt name that reflects Tom and Bina’s infectious enthusiasm and friendly demeanor.

The Eggensperger’s Silcox is 100% Marquette and their wine embodies the classic profile of the grape which is a grandson of Pinot Noir and a cousin of Frontenac, another cold-hardy grape planted in Montana. The Silcox 2016 is unfiltered and sulfite free. I was enamored with its deep maroon hue, fruity bouquet and high notes of cherry and strawberry punctuated with black pepper and spice. Tom and Bina used a yeast strain to lower acidity then aged the wine for six months in medium toast American oak and a malolactic bacteria inoculation.

After several satisfying sips followed by a flurry of note scribbling, I walked to the next winemaker’s table display. Tom followed me, eyes twinkling, and eagerly asked, “So what did you think of the Silcox?” I answered honestly with a broad smile, totally incapable of maintaining any journalistic neutrality. “It was sensational! I’m impressed!”

Ken Schultz of Hidden Legend Vineyard (photo credit: Lina Coco)

KEN SCHULTZ of Hidden Legend Winery is a sensation himself. Clad in a kilt and highland boots, he makes quite an impression standing next to his winery’s logo, a burly Viking. Ken launched into the world of wine as a teenager. His uncle, a research scientist, made wine and Ken was so fascinated by the process, he presented his 8^th grade science project on fermentation. In 1975, he began making wine as a hobby, sourcing native grapes from the Great Lakes region. In 1979, he and his wife moved to Montana where they began producing mead, eventually including their sons in the business.

Today, in addition to making mead, the Schultz’s make wine sourced from grapes grown in Montana. Their wine line-up features several cold-hardy grapes: Marquette, Frontenac, Frontenac Gris, St. Pepin, Marechal Foch and La Crescent, a relative of St. Pepin. Their catchy labels, savvy marketing and charisma attract a loyal following. But it’s the contents in that alluring bottle that brings in the awards.

One of their award winning wines is Skalkaho White made from St. Pepin grapes in a Rhine off-dry style. The 2014 vintage won a gold medal in the Indy International Wine competition. The 2015 vintage won a silver medal in the Tasters Guild International Wine Judging and a bronze medal in the Finger Lakes International Wine Competition.

Allen Ranch Somerset Wine (photo credit: Linda Coco)

ROD and LINDA ALLEN, who live just a few miles from the Schultz family, have sold their grapes to the Schultz’s and have partnered with them in producing award winning wines. Their Allen Ranch Somerset wine took 2^nd place in the conference’s people choice competition. Though known as a table grape which is cold hardy to -30 degrees, they’ve created a lovely wine from it that is fruity, slightly effervescent, and much like a Riesling in its flavor profile.

Rod is a graduate of University of California, Davis, renowned for its viticulture and enology programs. Linda is his avid vineyard keeper (and wine taster!) and a font of information on cold hardy grapes.

“St. Pepin is not self-pollinating so Frontenac Gris is often chosen to grow alongside St. Pepin since they flower at the same time. Marechal Foch and Marquette grapes are wildly prolific and spread like crazy,” Linda explained, gesturing widely with her arms. “But Petite Pearl is much more mannerly.”

North Slope Vineyard Petite Pearl (photo credit: Linda Coco)

Indeed, the well behaved Petite Pearl is meeting with great success in Montana. SAM and CATHERINE BERGMAN of Billings, Montana, own North Slope Vineyard founded in 2013. The windswept south central portion of the state suffers especially blustery winters, and it was during one of these challenging seasons that Sam delved into research about growing grapes. On his in-law’s plot of land, he was determined to show Mother Nature who’s boss.

“My goal is making a great quality wine,” stated Sam as I savored North Slope Vineyard’s 2016 Petite Pearl. As first time conference attendees, Sam and Catherine were unaware that they needed to bring several bottles for the competition. I was fortunate to sample the last few drops from the last of the two bottles they had brought as Catherine quipped, “Don’t you love our fancy label?”

Never judge a book by its cover, as the adage goes, and indeed I was quite impressed with the complexity of their wine. A medley of blackberry, raspberry, leather and chocolate sang on the palate in perfect harmony.

It’s no surprise that Sam and Catherine took the People’s Choice first place award in the red category. What perhaps came as a surprise was how impressed I was at the caliber of wine presented at the conference. Montana is better known for its craft beer and microbreweries which understandably take the limelight. But stay tuned! Montana is gearing up to make its mark in the wine world.

Linda Coco, CSW

This won’t be the last word from the Last Best Place!

Linda Coco, CSW is a “Roads Scholar” with a passion for road-tripping across the great state of Montana and beyond, learning all she can about the people and places she explores. When not behind the wheel, she enjoys cooking, writing, and hosting wine tastings for her vivacious group of oenophile friends, “The Wining Women of Whitefish”. She’s a self-proclaimed “edutainer”, aiming to entertain while educating, because learning about wine ought to be fun! Share in the fun at her blog, “It’s a WINEderful Life.”

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The courtyard at Adobe Guadalupe (Photo Credit: Matilde Parente)

In this guest post, Matilde Parente, MD, CSW gives readers a lovely armchair tour of the wine, food and history of the Guadalupe Valley, a region that’s putting Mexican winemaking on the world’s wine maps.

Wine country adventurers now have another destination to explore: Mexico’s Guadalupe Valley, located 90 miles south of San Diego in Baja California. About half the size of the Napa Valley, this Mexican valle offers a low-key and rustic wine, food, and cultural experience that will jolt your palate and swaddle you with its warmth and beauty.

Although Mexican wine has only recently burst onto the radar of norteños, our southern neighbor has been making wine since the 1500s, after conqueror Hernán Cortés requested grapevines from Spain and before vineyards were planted in Chile and Argentina.

Milestones in Baja winemaking include efforts by the Jesuits in the early 1700s, the 1888 founding of Bodegas de Santo Tomás, Baja’s oldest continuously operating winery and the winegrapes  planted by Russian Molokan refugees in the early 1900s. More French and Italian varieties were introduced to Baja in the early 20th century, aided by Wente’s James Concannon and the Piedmont-born Italian viticulturist Esteban Ferro.

The vineyards at Adobe Guadalupe (Photo Credit: Matilde Parente)

The modern era in Baja winemaking began in 1972 with the founding of Casa Pedro Domecq and has accelerated since the 1980s, which saw the emergence of the Valle’s first boutique winery, Monte Xanic, and the rising prominence of the Bordeaux-trained enologist Hugo D’Acosta. In 2004, D’Acosta founded a winemaking school, the Estación de Oficios Porvenir, affectionately known as La Escuelita, to train and help support small-scale winegrowers.

Common red grape varieties planted today include heat-loving Cabernet Sauvignon, Merlot, Malbec, Tempranillo, Zinfandel, Carignan, Aglianico, Syrah, and Petit Sirah—along with Barbera, Nebbiolo and Spain’s original Mission grape. White varieties include Chardonnay, Colombard, Sauvignon Blanc, Semillion, and Viognier. Delicious rosés are also made from many of these varieties, notably those from Nebbiolo.

Although some single-varietal wines are made, most Valle wines are blends, some of which are unusual, such as the outstanding Rafael, a Cabernet-Nebbiolo blend by Adobe Guadalupe. Limited more by their imagination than AOP-type regulations, Mexican winemakers continue to experiment with their terroir and winemaking decisions.

Guadalupe Valley soils are a mixture of sandy loam and red clay. Lying just within the 30-degree latitude for quality winegrowing, the arid Valle receives only about 3–4 inches of rain annually with daytime temperatures averaging 86°F in summer and 42°F in winter. Yields average 2–3 tons per acre.

The view just before sunset at Ensenada’s Cuatro Cuatros resort and outdoor restaurant (Photo Credit: Matilde Parante)

Today, the more than 60 Guadalupe Valley wineries account for 90% of Mexico’s wine production with L.A. Cetto, Domecq and Monte Xanic producing the lion’s share of the region’s wines. According to 2014 figures, Mexican wineries produced just over two million cases of wine a year, which accounted for about one-third of domestic (Mexican) wine sales. Most other wineries and artisan winemakers are small-production, family-owned and -operated enterprises with limited marketing and distribution opportunities, even within Mexico.

Traditionally, beer and tequila have been the nation’s most popular adult beverages. However, Mexican wine consumption has seen a 12% increase over the past decade, especially among the upper middle class and younger consumers. Key Mexican wine markets are Mexico City and Guadalajara restaurants and their more affluent residents.

The two-lane Ruta del Vino (wine route) tracks north and east from coastal Ensenada towards Tecate. Wineries that deserve a stop and a few sips include the Adobe Guadalupe (with a free tasting and homemade breakfast included with your stay), the architecturally stunning Monte Xanic, Villa Montefiori, Viña de Frannes (where Michel Roland consults), Vinicola Torres Alegre y Familia and La Lomita Winery.

On and off the the well-marked Ruta you’ll also find a range of accommodations, from the air-conditioned cabins of Ensenada’s glamping hot spot Cuatro Cuatros to the relaxed country sophistication of the six-room Adobe Guadalupe, which is also home to its outstanding winery and Azteca horse stables.

Finally, no wine country would be complete without great food and a museum. The $5.3 million Museo de La Vid y El Vino inaugurated in 2012 is a spacious modern architectural wonder where you can learn more about the region’s fascinating history.

A view of the vineyards at Adobe Guadalupe from the Azteca horse stable (Photo Credit: Matilde Parente)

The Baja food scene evolved along with the emerging wine scene, propelling it forward gastronomically. Known as Baja Mediterranean, the local cuisine is creative, healthful and farm-fresh. Along with al fresco pleasure, freshly caught seafood and flavorful Valle-grown produce are exceptional. Many dishes are prepared with the local olive oil, a must-buy at many wineries.

Homegrown and resettled chefs such as Javier Plascencia (Finca Altozano), Drew Deckman (Deckman’s en el Mogor), Angelo Dal Bon (Tre Galline at the Villa Montefiori winery), Leda Gamboa (The Adobe Food Truck at the Adobe Guadalupe) and Diego Hernandez (Corazon De Tierra) continue to transform, elevate and energize the local food scene with their creativity and enoturismo evangelism.

For those unwilling or unsure about driving down to the Valle, a few reputable companies offer guided tours for small groups and individuals, including Fernando Gaxiola’s Baja Wine + Food. Although 4-wheel drive isn’t required, most roads leading up to the wineries are pocked dirt roads and dusty feet are guaranteed – a good enough reason to kick ‘em up and enjoy another sip of delicious Guadalupe Valley wine.

About the author: Matilde Parente, MD, CSW blogs at www.writeonwines.com and tweets @winefoodhealth.

References:

• Covarrubias J, Thach L. Wines of Baja Mexico: A qualitative study examining viticulture, enology, and marketing practices. Wine Economics and Policy. Vol 4, Issue 2, Dec 2015, pp 110–115.

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Today we have a guest post and book review brought to us by Harriet Lembeck, CWE, CSE. Read on as Harriet reviews a new book about a very old wine region!

Book Review: Chianti Classico: The Search for Tuscany’s Noblest Wine, by Bill Nesto, MW and Frances Di Savino.

Here is a well-researched history book that reads like a novel, telling the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico. In 1716, Tuscany’s next-to-last Medici ruler, Cosimo III, granted the region of Chianti as one of the world’s first legal appellations of origin for wine. However, as these things often go, by the late nineteenth century, the name Chianti—rather than signifying this historic region and its celebrated wine—identified a simple Italian red table wine in a straw-covered flask.

This telling of the story of the Chianti Classico region confirms many ideas of Chianti and the Classico region, and overturns many others. Nesto and Di Savino have translated original documents and studied old master paintings of the region, even noting how older vineyards were planted by training on trees.

Stories of notable producers famous to this day, including Baron Ricasoli and the Antinori family, tell us much about history, regulations, and commerce relating to Chianti Classico. The Ricasoli original formula for the grapes used in Chianti has been unearthed, with Malvasia being the main white grape—not the currently assumed Trebbiano. Further, Canaiolo Nero was the main grape of Chianti for years, not necessarily the Sangiovese that is so well-known and loved today.

The authors also claim that new research has revealed that there are no regional differences between Sangiovese Piccolo and Sangiovese Grosso, whose different sizes are more the result of climate and vintage conditions, rather than their use in specific regional wines.

The publication of this book coincides with the three hundredth anniversary of the Medici decree delimiting the region of Chianti on September 24, 1716. The authors conclude, happily, that the Black Rooster still reigns supreme.

As for the authors of this book, Bill Nesto is a Master of Wine and a founder of the Wine Studies Program at Boston University, where he is also a Senior Lecturer. Frances Di Savino is an attorney with a background in medieval and Renaissance studies and is Bill’s partner in life and on the wine road. Bill and Frances coauthored The World of Sicilian Wine, which won the André Simon Book Award in 2013.

Bibliographical information: Chianti Classico: The Search for Tuscany’s Noblest Wine. Bill Nesto, MW and Frances Di Savino. Oakland, University of California Press, 2016.

340 pages, hard cover, $39.95. This encyclopedic book has a 26 page Index, a selected bibliography, and works cited listed. Click here to find this book on Amazon.

Harriet Lembeck is a CWE (Certified Wine Educator) and a CSE (Certified Spirits Educator – a new designation). She is President of the Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She can be reached at h.lembeck@ wineandspiritsprogram.com.

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This is part two in Elizabeth Miller’s tale of touring and tasting through the Texas Hill Country. For part one, click here. 

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Rivers and lakes are known to form great wine regions, and for the next visit in our Texas Hill Country tour, we headed out to Lake Travis, just northwest of Austin.  Perched on the lake is a parcel of land, an amphitheater like valley with gently sloping land, with a creek running from north of the property and ending in Lake Travis.  That creek’s namesake, Flat Creek Estate Winery and Vineyard, calls this area home.

I met with owners Madelyn and Rick Naber who lived in several regions of the US, including California, before setting in Texas. Once in central Texas, they began to notice that the pace of housing development was accelerating drastically, with developers snatching up premier property in the Lake Travis area.  In 1998, the Nabers purchased an idyllic 80 acres on the lake, with a commitment to maintain its use as a sustainable agricultural endeavor.

For the Nabers, April fool’s Day in 2000 became a legend (but in this case, it was no joke). On that day, 60 people planted 6,000 vines on 6 acres, thus beginning commercial grape growing at Flat Creek Estate.  Later, the endeavor grew to 20 acres of vineyards, a wine production facility, a wine tasting room, and a restaurant.  Many of the varieties planted at Duchman—including Sangiovese, Montepulciano and Tempranillo—also thrive at Flat Creek Estate, along with several Portuguese Port varietals.

photo of Flat Creek Estate via: http://www.flatcreekestate.com/flat-creek-photos.html (Peary Photography)

Madelyn and Rick sat down with me to share their wines, popping their 2014 Super Texan.  This wine is based on the Italian Super Tuscan concept and features a blend of Italian and non-Italian grapes.  At Flat Creek, they start with Texas Hill Plains AVA fruit, blending Sangiovese with Tempranillo and Syrah (although the blends may vary by year).  The Nabers shared with me that their 2003 Super Texan was awarded a Double Gold in the San Francisco International Wine Competition, marking the first time a Texas red wine was awarded this prestigious accolade.

Another outstanding wine and indicator of Flat Creek’s full viticultural and winemaking potential is their Port VII.  The Flat Creek Estate Port is crafted from traditional Portuguese port wine grapes grown on the estate specifically for this purpose.  Each vintage is aged in oak barrels and then added to the Port Solera which includes multiple vintage years spanning 2002 through 2014.  Bottled in 2015, the Port VII is rich dark chocolate, blackberry, sweet spices and prunes.  What a winemaking undertaking!

The Future of Texas Wine: All of my conversations at Duchman Family Winery and Flat Creek Estate hovered around the current state of Texas wines.  What are the challenges?  How do they overcome these challenges?  What is the fullest potential of Texas?

photo of Flat Creek estate via: http://www.flatcreekestate.com/ (Peary Photography)

Even though Texas is one of the top ten wine-producing states in the United States, it is still grappling with an underdog status.  Much of this is self-imposed, because when the industry started anew after Prohibition in the 1970s, many producers were pushing for sweeter profiles and easier sells like Merlot, Chardonnay and Cabernet—and in Texas, many of these varieties suffer from climate challenges you’d never find in Napa Valley.  Today, Texas winemakers are focusing more on terroir appropriate varieties, and learning how to manage weather challenges that seem to be the norm.

These days, the Texas wine industry is about unlimited possibilities.  With 170+ million available acres in a state the size of France, there are so many places to make great wine.  The current acreage is likely to explode in coming years.

However, as any Texan will tell you, Texas’ greatest asset is its people.  Those who make wine are bold and ambitious in a young industry.  Those who promote wine are realizing the fullest potential of Texas wine.  As Rick Naber wisely told me, “Until you get sommeliers to wrap their arms around Texas, nothing is going to happen.”

Learn about Texas and other emerging wine regions in Elizabeth’s December 7^th SWEbinar: Wednesday, December 7, 7:00 pm central time – Emerging Wine Regions of the US – presented by Elizabeth Miller, CSW, CSS.  Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?  Or that one of Virginia’s oldest wineries is exporting its wine to China.  Did you know that Idaho has some of the highest elevation vineyards in the country, or that one of the best domestic Méthode Champenoise wines comes from New Mexico?  This webinar covers the lesser known wine producing states, their terroirs, grapes and future growth.  Elizabeth Miller is a retailer whose home state of New York is a successful emerging wine region.

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Today we have a guest post from Elizabeth Miller, CSS, CSW. Elizabeth tells us about her recent trip to the Texas wine country.

“Nature seemed to have intended Texas for a vineyard to supply America with vines.” -Stephen F. Austin

The “Father of Texas” saw the potential…. the future of Texas wine.  Stephen F. Austin came to Texas with the first colonizing families in the early 1800s.  When he made that statement, he likely didn’t expect two centuries would pass until the Texas wine industry would begin to reach its full potential.

Today, a tourist can drive just a few miles out of the city of Austin, the namesake of Stephen F. Austin, and find a burgeoning wine scene… not quite there, but on its way to becoming a major American wine region!  I took that drive recently to visit the bold new producers that are making Texas one of the most exciting and underrated wine destinations in the country.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

There is another timely impetus for my Texas travels: I am presenting a SWEbinar on December 7^th “Emerging Wine Regions of the US.”  In the webinar promo, I tease: “Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?”  I had research to do, and my curiosity was piqued!

A Long Lone Star History: With most of today’s Texas producers under a decade old, it’s easy to forget that the history of the Texas industry dates back to the 1600s!  One of the earliest vineyards planted in North America lies in Texas, planted by Franciscan priests in 1662.   As European settlers followed, the industry developed, and by 1900 Texas had more than twenty-five wineries.  However, just like everywhere else in America, Prohibition brought an end to this momentum.

It wouldn’t be until the 1970s that Texas would witness a revival of its wine industry.  It was a bit of a later start, compared to California, but commercial vineyards and wineries started popping up.

On my journey into Texas wines, I was happily led to Duchman Family Winery and Flat Creek Estate. These two wineries are among the 350-plus Texas wineries that are changing that are, slowly but surely, changing the public perception about Texas wines.

Duchman Family Winery: To begin our visit, we left the pavement of urban Austin for the rolling hills and ‘peaking’ vineyards of Driftwood, Texas.  For our first stop, we arrived at Duchman Family Winery’s beautiful Italianate villa and were greet by Jeff Ogle, the estate’s General Manager. The Duchman winery story began, Jeff told us, in 2004 when Drs. Stan and Lisa Duchman founded the winery with an aim for world-class winemaking.  They hired Dave Reilly—a native Texan—as their winemaker, and quickly started seeing their wines medal in some of the most prestigious wine competitions.  They have become one of the most renown and quality minded producers in Texas.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

Given the infant state of Texas, Duchman’s motto is not to be taken lightly:  100% Texas Grapes, 100% Texas Wine…and 100% Texas Farmers.  A day will come, hopefully sooner rather than later, that all Texas labeled wines will be from 100% Texas fruit.  Texas is not quite there yet, as the demand for grapes exceeds the current acreage of the productive vineyards (which is growing, but not quite there yet).

Duchman is growing grapes in two of the state’s 8 AVAs: Texas High Plains and Texas Hill Country.  The Texas Hill Country AVA is one of the largest AVA in the US, covering 9 million acres and as such, it has a number of unique microclimates. Many wineries and a good deal of wine tourism are located within this area. The Texas High Plains AVA is located up in the Texas panhandle, where the climate is very cool and dry, with an elevation of 3,000-4,000 feet.

Back in the tasting room at Duchman, we started with the 2015 Duchman Family Vermentino, crisp, nuanced, truly a world class palate.  Another Italian variety, Montepulciano, has been produced at Duchman since almost day one.  In tasting the 2012 Duchman Family Montepulciano, I realized why it’s one of the most popular wines in their selection, with balanced acidity, rich blackberry, plum, and aromas of vanilla and spice.  There is no true consensus on which grape is the grape of Texas, but tasting these varieties would stand the test in a global blind comparison!

Parting from Duchman was not without another Texas lesson: the wine growler.  That 2015 Montepulciano walked out the door with us in a 750ml growler.  Growlers typically make us think of beer, which has historically been approved by federal regulations.  In Texas, Whole Foods has been a promoter of keg wine and in reusable containers, and helped pave the way for the Alcohol and Tobacco Tax and Trade Bureau to rule in favor of wine growlers.  Only two states, Oregon and Texas, specifically allow retailers and wineries to fill growlers with wine for sale off-premise.  Personally, I hope this legislation comes to New York State.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

Our Duchman Family Winery growler traveled quite a bit and proved the quality of Duchman’s winemaking.  After the tasting room, we immediately headed to the nearby Salt Lick BBQ, a Texas Hill Country BBQ restaurant with recipes that have roots back to the wagon trains in the mid-1800s!  That Montepulciano shined with the rich slabs of barbecue.  Surprisingly, we didn’t finish the growler, and some Montepulciano accidentally made its way back to New York in our checked suitcase, where a few days later, it was discovered and tasted.  Would you know, the Duchman Family Winery Montepulciano held up through the travels, and it was delicious!

Learn about Texas and other emerging wine regions in Elizabeth’s December 7^th SWEbinar: Wednesday, December 7, 7:00 pm central time – Emerging Wine Regions of the US – presented by Elizabeth Miller, CSW, CSS.  Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?  Or that one of Virginia’s oldest wineries is exporting its wine to China.  Did you know that Idaho has some of the highest elevation vineyards in the country, or that one of the best domestic Méthode Champenoise wines comes from New Mexico?  This webinar covers the lesser known wine producing states, their terroirs, grapes and future growth.  Elizabeth Miller is a retailer whose home state of New York is a successful emerging wine region.

Check back in a few days for part two of Elizabeth’s tour of Texas Hill Country wineries!