Oh, what a night! Texas Fine Wine recently collaborated with the Wine and Food Foundation to host an intimate evening of library and back-vintage wines, showcasing the ageability of Texas wines. The Cultivate: Texas Winemakers Dinner was a journey through the cellars of four pioneering Texas wineries.
Kicking off the evening was a VIP tasting with the winemakers and owners of the Texas Fine Wine group: Dr. Bob Young of Bending Branch Winery, Dave Reilly of Duchman Family Winery, David Kuhlken of Pedernales Cellars, and Ron Yates of Spicewood Vineyards.
Moderated by Shelly Wilfong, host of the This is Texas Wine podcast, the panel discussed the influence of oak choices, barrel and bottle aging regimes and vintage particulars that shape how wines develop and hold up over time.
VIP Library Wines
- Spicewood Vineyards 2013 Good Guy — Released 2016; 220 cases / 8 cases of magnums; aged 12 months in 40% new French oak and 50% neutral oak ($46). A blend of estate Tempranillo, Merlot, Cabernet Sauvignon, Graciano, and Syrah with notes of currant, blackberry, smoked meat, and anise.
- Bending Branch Winery 2014 Tannat CM, Newsom Vineyards — Released 2018; 94 cases; 36+ months in new American oak, Cryo-Maceration ($80). Tart cherry, dark berries, smoke, and leather.
- Duchman Family Winery 2014 Aglianico, Oswald Vineyard — Released 2020; 850 cases ($30). Black cherry, plum, smoke, and cinnamon.
- Pedernales Cellars 2015 Kuhlken Vineyard Reserve — Released September 2017; 413 cases ($65). A blend of 50% Tempranillo, 20% Merlot, 15% Mourvèdre, 10% Cabernet Sauvignon, and 5% Bingham Petit Verdot, with notes of blackberries, leather, coffee, and chocolate.
Following the VIP tasting, guests enjoyed an elegant dinner crafted by Chef Kristian Allen, who designed each course around both older back-vintage wines and exciting new releases.
Welcome Wine
- Pedernales 2025 Aletheia Rosé, Desert Willow Vineyard — Released April 2026; 167 cases ($36). A blend of 80% Grenache and 20% Mourvèdre with notes of ripe raspberry, watermelon, and minerality.
Amuse-Bouche: Roasted and Pickled Beets, Texas Reblochon & Pistachio
- Duchman Family Winery 2024 Dry Rosé — Released early 2026; 575 cases ($26). A Sangiovese/Dolcetto blend with notes of rose, strawberry, and ripe cherry.
First Course: Little Gem Salad
- Spicewood Vineyards 2025 Dell Valley Sauvignon Blanc — Released March 2026; 52 cases; 100% stainless steel fermentation, aged six months ($32). Bright citrus and minerality.
Second Course: Texas Quail
- Pedernales Cellars 2017 Tempranillo Reserve (Evans, Kuhlken, and Newsom Vineyards) — Released 2020; 577 cases ($60). A blend of 96% Tempranillo and 4% Carignan with notes of blackberry, black cherry, black raspberry, cigar, and cocoa.
- Duchman Family Winery 2017 Aglianico, Oswald Vineyard — Released September 2023; 960 cases ($27). Stewed black and red fruits, black pepper, and baking spices.
Third Course: Braised Wagyu Beef Belly
- Spicewood Vineyards 2019 Independence, Friesen Vineyards — Released 2022; 270 cases; aged 20 months in 30% new French oak, 15% new American oak, and 55% neutral oak ($44). A blend of 58% Cabernet Sauvignon and 37% Merlot with notes of black currants, dark red plums, chocolate, and leather.
- Bending Branch Winery 2017 Tannat CM, Tallent Vineyards — Released 2020; 185 cases; 27 months in oak, Cryo-Maceration ($65). Dark chocolate orange, black cherry cola, vanilla, nutmeg, and roasted coffee beans.
- Bending Branch Winery 2020 Texas White Oak Tannat Reserve, Tallent Vineyards — Released 2025; 70 cases; 24+ months with final aging in Texas white oak ($65). Dark plum, cedar, clove, anise, and butterscotch.
The Cultivate dinner was more than a meal — it was a statement. With bottles dating back more than a decade still showing vibrancy, complexity and remarkable structure, the evening made a compelling case that Texas wines are built to last. Whether laid down in a cellar or enjoyed at the table, these wines reflect the passion, innovation and terroir-driven commitment of a wine region that is very much coming into its own.
If this evening was any indication, the best of Texas wine isn’t just in the glass — it’s still waiting patiently in the bottle.