David Kuhlken, co-owner, Pedernales Cellars
We have bud break on pretty much everything, though Mourvèdre is just coming out. Since everything was planted from 2021 to 2024 in the vineyard we are still expecting a partial crop for most blocks, but with last year’s plantings we now have Tempranillo, Grenache, Graciano, Touriga Nacional, Tinta Amarella, Mourvèdre, Petite Sirah, Alicante Bouschet, Teroldego and Sangiovese.
Our crew has finished pruning, cordon training and getting hail nets in place. In this stage they have shifted to fixing and running irrigation and managing spring weeds.
We have so far just seen very limited winter damage from freezes back in February, and we also dodged the Crabapple Fire which came within roughly 1,500 feet of the vineyard as it burned a path along our south fence line. Given the timing, that won’t have any impact on this vintage from smoke or otherwise.
The goal this year will be that we can do an estate rosé from younger blocks, and ideally then make a 2025 Kuhlken Vineyard Reserve as well as an Estate Tempranillo from some of the vines entering 4th and 5th leaf.
Bud break at Kuhlken Vineyards
Dave Reilly, winemaker, Duchman Family Winery
This year will be my 20th vintage at Duchman Family Winery and this time of year is always exciting. I am grateful for my long-term grower relationships; their commitment to quality year after year is one of the many things that makes my job so rewarding.
The Oswald Vineyards family team has been busy with pruning. The Roussanne at Oswald has started bud break; the Montepulciano and Aglianico buds are still tight.
Bingham Family Vineyards is 75% through pruning and seeing about 10% bud break.
Pruning at Oswald Vineyards
Jennifer Cernosek, general manager, Bending Branch Winery
Bud break is just starting to happen at our Texas Hill Country and Texas High Plains vineyards that we work with.
For example, the Cabernet Sauvignon block at Y Knot Vineyards, an organic vineyard in Seagraves, Texas (Texas High Plains), has started bud break. This will be the 11th leaf year for the Cabernet.
We are also excited about the Graciano (going into 4th leaf) planted at Y Knot.
For the first time, Y Knot is using sheep for cover crop management as part of the family’s full farm ecosystem and commitment to organic growing.
Y Not farm ecosystem
Ron Yates, Spicewood Vineyards
Our vines survived the winter, which is always a good thing. Everything is starting to bud, at varying levels and seems to be on track for harvest. The next 45 days will be paramount but excited on how things have started out. Our third-leaf Petite Sirah is furthest behind.
This year will our first harvest of Syrah since 2019 off the estate vineyard as well as our first Petite Sirah ever.
We have another nearly 3 new acres of third-leaf Sauvignon Blanc that we will get fruit from for the first time.
On a separate note, stay tuned for our new and first-ever white Port made from our estate Viognier, which we will release in the next six months.