harvest Season
Harvest transforms our focus from grape cultivation to juice production. Typically spanning August to October, the timing hinges on achieving optimal sugar-acid balance in the grapes. Weather events, like early cool snaps or heavy rains, can force premature harvesting to prevent rot or bursting. Even under ideal conditions, predicting peak ripeness is challenging due to variations within grape bunches. Our goal is to blend grapes from different vineyard sections, achieving a perfect, harmonious balance.
SORTING it out
Our harvester machines efficiently destem and sort grapes, filling both 3-ton gondolas and half-ton macro bins.
These bins are then emptied into an auger, where any remaining MOG (matter other than grapes) is meticulously removed by hand.
Following this final hand-sorting, the grapes are conveyed directly into the press or tanks, ready for winemaking.
A heartfelt cheers to our dedicated winemaking and cellar team!
Crushed & Pressed
Pressing recovers the last of the wine from the grape skins. After the winemaking team determines which tanks to press, the skins are painstakingly removed by hand, a remarkably labor-intensive process, before being fed through the press.
Fermentation - a Journey Begins
Primary fermentation, a month-long process for whites and a ten-day journey for reds, is the first step in our winemaking.
Our red wines, along with carefully chosen whites, then embark on malolactic fermentation, setting the stage for aging.
During primary fermentation, our winemaking team’s daily tastings are pivotal, ensuring each tank evolves as intended.
While primary fermentation marks the birth of wine, it's a long road to the award-winning wines we're known for, but well worth it.
Once pressing is complete, the wine is transferred to tanks, initiating malolactic fermentation. After this transformative process,
the wines patiently rest and undergo racking for several months, culminating in the highly anticipated final blend in January.
bottling
The final chapter of our winemaking journey unfolds with aging and bottling, a meticulous process vital for preserving the unique qualities of each vintage, grape, and the winemaker's signature style. This is the last, decisive moment for our team at English Newsom Cellars
to impart their expertise before the wine ventures into the world.
Sip, Savor, Smile
Cultivating our vineyards and crafting wine exclusively on our estate allows us to maintain unwavering control over the entire winemaking journey. This dedication guarantees our customers consistent excellence and robust yields, directly contributing to the thriving Texas wine industry and its economic impact. Our portfolio features unique specialty blends, distinguished reserve wines, and seasonal offerings, all enjoyed in our tasting room and across the Lone Star State. From vine to bottle, we meticulously craft each wine. We warmly invite you to experience our unwavering commitment to perfection with every sip.
The Fruits of Our Labor
We are dedicated to crafting exceptional wines from grapes grown solely on our estate vineyards in the esteemed Texas High Plains. This region, responsible for 80% of Texas's grape production, provides the perfect terroir. English Newsom Cellars distinguishes itself by maintaining complete control over every stage of the winemaking process, from vineyard to bottle.
Fall is a magical time at Jenschke Cellars.
We work tirelessly all year to prepare the fruit
and the vine, striking the ideal balance of sugar
and acids. During harvest, our focus shifts from
grape growing to fermenting the juice.
From the time the fruit sets, the Newsoms are
thinking about how to coax nature into providing
the best juice to make wine.
We are deeply grateful for your support and delighted to share our wine with you. From our
family to yours, we hope you embrace all
Jenschke Cellars offers.
