The story of how Tempranillo, a popular Spanish grape variety, made its way to Texas is a fascinating one. It all began in the early 2000s when Dan Gatlin, the talented winemaker at Inwood Estates Vineyards in Fredericksburg, joined forces with Neal Newsom, a renowned grape grower from Newsom Vineyards. Together, they embarked on a mission to commercially plant the state's first Tempranillo grapes.
Dan Gatlin, a man with a deep passion for winemaking and a keen interest in experimenting with different grape varieties, recognized the potential of Tempranillo in Texas. Known for its ability to thrive in warm climates, Gatlin believed that this Spanish grape had the potential to produce exceptional wines in the Lone Star State.
Neal Newsom, on the other hand, was an experienced grape grower who had been cultivating various grape varieties in Texas for years. His expertise in vineyard management and his commitment to quality made him an ideal partner for Gatlin in this endeavor.
Together, Gatlin and Newsom set out to find the best location for planting Tempranillo vines. After careful consideration, they selected a site in the High Plains region of Texas, renowned for its fertile soils and favorable climate. The High Plains region, located at a higher elevation, offered cooler nights and a longer growing season, which were crucial for the successful cultivation of Tempranillo grapes.
Once the location was chosen, Gatlin and Newsom procured the necessary Tempranillo grapevines and began the process of planting and nurturing them. It was a labor-intensive task that required meticulous attention to detail. From ensuring proper spacing between the vines to implementing efficient irrigation systems, every step was taken to ensure the health and vitality of the newly planted Tempranillo vines.
Over the years, Gatlin and Newsom closely monitored the progress of their Tempranillo vineyard. They observed how the vines adapted to the Texas climate, how they responded to different pruning techniques, and how they interacted with the soil and other environmental factors. This hands-on approach allowed them to fine-tune their grape growing and winemaking practices, ultimately leading to the production of outstanding Tempranillo wines.
The introduction of Tempranillo to Texas was not without its challenges. The grape variety, originally from Spain, had to acclimate to the unique Texas terroir and weather conditions. The hot and dry climate of Texas posed a threat of drought stress on the vines, requiring careful management of water resources and irrigation techniques. Additionally, the Texas wine industry was still in its infancy at the time, and consumer awareness and appreciation for Tempranillo were limited.
However, Gatlin and Newsom's perseverance paid off. Their dedication to quality and their unwavering belief in the potential of Texas-grown Tempranillo helped pave the way for the grape variety's success in the state. As other winemakers and grape growers witnessed the positive results of Gatlin and Newsom's efforts, they too began to experiment with Tempranillo, further establishing it as a key grape variety in the Texas wine industry.
Today, Texas-grown Tempranillo is highly regarded, with numerous wineries across the state producing exceptional wines from this grape variety. Its bold flavors, elegant structure, and ability to express the unique characteristics of the Texas terroir have earned it a place of prominence in the hearts of wine enthusiasts and critics alike.
The introduction of Tempranillo to Texas was made possible through the partnership of Dan Gatlin, winemaker at Inwood Estates Vineyards, and Neal Newsom, grape grower from Newsom Vineyards. Their shared passion for wine and their determination to push the boundaries of winemaking in Texas led them to plant the state's first Tempranillo grapes. Through their hard work and dedication, they not only brought a new grape variety to Texas but also helped establish the state as a renowned wine-producing region.