Wow, did I catch your attention? You are probably thinking, “What is she talking about? Don’t we need all the Texas grapes that we can get, so that we can make great Texas wine?”
Especially when you see some beauties like these Texas Tempranillo grapes!
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08/31/10 |
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| 2004 Gewürztraminer | |
| 2004 Viognier | |
| 2005 Viognier | |
| 2006 Cabernet Franc |
22.6 °Bx / pH 3.26 |
| 2006 Dolcetto |
21.8 °Bx / pH 3.24 |
| 2006 Muscato Giallo |
19.6 °Bx / pH 3.17 |
| 2006 Tempranillo |
21 °Bx / pH 3.32 |
| 2006 Vermentino |
20.1 °Bx / pH 3.21 |
| 2006 Viognier | |
| 2007 Cabernet Sauv. |
20 °Bx / pH 3.04 |
| 2007 Tempranillo |
21.8 °Bx / pH 3.2 |
| 2007 Vermentino |
20 °Bx / pH 3.16 |
| 2007 Viognier | |
| 2008 Roussanne |
19.4 °Bx / pH 3.32 |
| 2008 Semillon | |
| 2008 Tempranillo |
22 °Bx / pH 3.46 |
| 2008 Trebbiano |
18.4 °Bx / pH 3.04 |
| 2008 Viognier | |
| 2009 Merlot – Tyler |
22.6 °Bx / pH 3.54 |
| 2009 Vermintino – Tyler |
22.6 °Bx / pH 3.58 |
| 2008 Cabernet Franc – Kyle |
21.6 °Bx / pH 3.52 |
| 2008 Cabernet Sauv. – Kyle | |
| 2009 Tempranillo – Kyle |
22.6 °Bx / pH 3.79 |
| 2009 Viognier – Kyle | |
| 2009 Viognier – Clint | |
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08/30/10 |
|
| 2004 Gewürztraminer | |
| 2004 Viognier |
25.6 °Bx / pH 3.4 |
| 2005 Viognier |
26.6 °Bx / pH 3.3 |
| 2006 Cabernet Franc | |
| 2006 Dolcetto | |
| 2006 Tempranillo | |
| 2006 Vermentino | |
| 2006 Viognier |
23.3 °Bx / pH 3.5 |
| 2007 Cabernet Sauv. | |
| 2007 Tempranillo | |
| 2007 Vermentino | |
| 2007 Viognier |
25.0 °Bx / pH 3.47 |
| 2008 Roussanne | |
| 2008 Semillon |
22 °Bx / pH 3.41 |
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08/27/10 |
|
| 2004 Gewürztraminer | |
| 2004 Viognier |
23.6 °Bx / pH 3.45 |
| 2005 Viognier |
24 °Bx / pH 3.5 |
| 2006 Cabernet Franc | |
| 2006 Dolcetto |
20.2 °Bx / pH 3.4 |
| 2006 Tempranillo |
20.8 °Bx / pH 3.37 |
| 2006 Vermentino | |
| 2006 Viognier |
23 °Bx / pH 3.36 |
| 2007 Cabernet Sauv. | |
| 2007 Tempranillo |
21.2 °Bx / pH 3.44 |
| 2007 Vermentino | |
| 2007 Viognier |
23 °Bx / pH 3.4 |
| 2008 Roussanne | |
| 2008 Semillon |
20.6 °Bx / pH 3.47 |
| 2008 Tempranillo |
21.6 °Bx / pH 3.49 |
| 2008 Trebbiano | |
| 2008 Viognier |
25 °Bx / pH 3.58 |
| 2009 Merlot – Tyler |
22 °Bx / pH 3.77 |
| 2009 Vermintino – Tyler | |
| 2008 Cabernet Sauv. – Kyle |
20.2 °Bx / pH 3.58 |
| 2009 Tempranillo – Kyle |
20.4 °Bx / pH 3.72 |
| 2009 Viognier – Kyle | |
| 2009 Viognier – Clint |
|
08/25/10 |
|
| 2004 Gewürztraminer | |
| 2004 Viognier |
21.2 °Bx / pH 3.19 |
| 2005 Viognier |
21.8 °Bx / pH 3.15 |
| 2006 Cabernet Franc |
21.4 °Bx / pH 3.28 |
| 2006 Dolcetto |
21.2 °Bx / pH 3.33 |
| 2006 Tempranillo | |
| 2006 Vermentino |
18 °Bx / pH 3.11 |
| 2006 Viognier |
22.2 °Bx / pH 3.29 |
| 2007 Cabernet Sauv. |
19.6 °Bx / pH 3.2 |
| 2007 Tempranillo | |
| 2007 Vermentino |
18.4 °Bx / pH 3.12 |
| 2007 Viognier | |
| 2008 Roussanne |
18 °Bx / pH 3.31 |
| 2008 Semillon | |
| 2008 Tempranillo | |
| 2008 Trebbiano |
17.4 °Bx / pH 3.14 |
| 2008 Viognier | |
| 2009 Merlot – Tyler | |
| 2009 Vermintino – Tyler |
21 °Bx / pH 3.48 |
| 2008 Cabernet Sauv. – Kyle |
19.8 °Bx / pH 3.38 |
