Texas Wine Collective – Carl’s Corner

Wine Club Release – Nov-2026 

The November Wine Club Release pickup events are scheduled on Sundays, November 8th and November 15th.              NOTE: There will be a change in protocol this time. 

 

There will only be one session each Sunday, beginning at 11:00 am and ending at 4:00 pm. Food Catering ends at 3:00 pm. Club members are asked to reserve a staggered arrival time, 11:00 am, 12:00 noon, or 1:00 pm, when making reservations. This will help space out attendee arrival over the session. 



Members and their guests will have opportunities to taste all the wines (and ciders) from this release (Texas Keeper Cidery Honey Thief, City Orchard Cranberry Vanilla, and City Orchard Harvest Spice), and enjoy curated food bites paired with selected wines, plus live music to enhance the experience. 

Check the website – www.texaswinecollective.com to make reservations (required to participate in the food and wine pairings) and select an arrival time for your party. Four adults per wine club membership are allowed to join the fun. 

 

Texas Wine Collective Wine Club Release – Nov-2026 

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet 

 

The white wine allocation includes 2 from McPherson Cellars and 1 from Brennan Vineyards. 

McPherson Cellars La Escuela 2024 TX High Plains AVA W/M 

• Grape(s): Chenin Blanc 36%, Albarino 34%, and Trebbiano 30% (Ugni Blanc in France) sourced from Texas High Plains vineyards. 
• Mechanically harvested fruit was directly pressed and fermented cold at 55oF for about 30 days; aged in SS tanks for about 6 months; bottled @ 12.1% ABV, 0.7% RS (sl sweetness). 
• Much like the salt spray of the Mediterranean, La Escuela refreshes the palate and stimulates the appetite. There are aromas of lime juice, oyster shells, and honeydew melon. The lively flavors include tart apples, hints of citrus, and kitchen herbs. Winemakers Kim McPherson and Spenser Igo left a hint of residual sweetness to enhance the smooth mouthfeel and refreshing, rounded finish. It’s almost as if each sip transports you seaside for a picnic on the beach. This light, easy drinking white should pair well with cornmeal biscuits, fried shrimp or calamari, baked chicken, bacon-wrapped cream cheese-stuffed dates, and a Margherita pizza topped with lots of fresh basil. 

McPherson Cellars Piquepoul Blanc 2023 TX High Plains AVA W 

• Grape(s): Piquepoul Blanc 100%, sourced from Texas High Plains vineyards. 
• Mechanically harvested fruit was directly pressed and fermented cold at 55oF for 30 days; aged in SS tanks for about 6 months; bottled @ 12.5% ABV, 0.4% RS (essentially dry). 
• This variety has become popular in Texas over the past decade. It is known as Piquepoul or Picpoul de Pinet in southern France where it originated. The vines grow well in warm, arid climates, like the Mediterranean coastal regions and on the Texas High Plains. It is known for maintaining its natural acidity and thus carries a nickname of “lip stinger.” Kim McPherson and Spenser Igo ferment and age this wine in stainless steel to highlight the grape’s lime, lemon, and green apple aromas and flavors. The wine is very refreshing on the palate and offers a relatively smooth finish with that classic hint of acidity. Seafood options are most often enjoyed with Piquepoul – oysters, mussels, swordfish, clams and salmon. Here in the Texas Hill Country bacon and cornbread casserole, chicken or pork biscuits, and white cheese sauced- pasta dishes make for good pairings. 

Brennan Vineyards Viognier 2025 Texas W 

• Grape(s):  Viognier 100% from Newburg Vyds, 10 miles south of the town of Comanche. 
• Machine harvested fruit; directly pressed; fermented cool for 28 days; aged 6-8 months in SS tank; bottled @ 12.4% ABV, 0% RS (dry) 
• The appearance is sparklingly clear with pale straw hue. Aromas of candied peach, ripe persimmon, and honeysuckle blossoms rise from the glass. Fuit flavors echo the aromas with notes of stone fruits (peach, nectarine) and mango. The mouth-feel is bright and refreshing with ample acidity to frame the fruit. Viognier has become a go-to for many Chardonnay enthusiasts with its rich flavor profile and mellow palate character. Pair this with peach or pear cream cheese tart, a loaded charcuterie board, roasted chicken, grilled shrimp or fish, and Mediterranean rice or pasta dishes. 

 

This Red wine allocation includes 1 wine from McPherson Cellars and 2 from Brennan Vineyards. 

Brennan Vineyards Sangiovese 2024 TX High Plains AVA R 

• Grape(s):  Sangiovese 100% sourced from Tokio Vineyards on the Texas High Plains west of Brownfield in Terry County. 
• Fruit was mechanically harvested, destemmed, crushed and fermented 9-10 days in SS tank at 60-85oF with overall 30-day skin contact. After racking away from the sediment and lees, the wine was aged about 14 months in used American and French oak barrels; bottled @ 13.6% ABV, 0% RS (dry) 
• Winemaker Griffin Ehlers, supported by the Brennan winemaking team, created this easy drinking version of Tuscany, Italy’s foundational grape famous the world over for producing Chianti wines. Sangiovese vines grow well on the sun-drenched Texas High Plains to produce supple, medium-bodied reds that certainly have a place at the table. The appearance is pale ruby red with aromas of red currants, red cherries, and ripe cranberries. The wine envelopes the palate flavors of ripe dark cherry, dark plum, red liquorice plus notes of savory herbs and sandy earthiness. The wine offers an elegant structure, medium-body, mellow mouthfeel, and gentle ripe tannins. Pair with creamy goat cheese bruschetta, Boursin cream chicken sprinkled with fresh dill, baked ravioli, a basil-topped Margherita pizza, and chocolate caramel popcorn. 

McPherson Cellars Dolcetto Block Series 2022 TX High Plains AVA R/M 

• Grape(s):  Dolcetto 100% from a selected block of vines in Lahey Vyds, Brownfield, TX, Terry Cty. 
• Machine harvested fruit was destemmed, crushed, and fermented an avg. 10 days in SS tank at 60-85oF with 23 days skin contact. Wine was pressed from the skins, racked into French oak barrels (21% new), and aged 14 months before bottling @13.7% ABV, 0% residual sugar. 
• Winemakers Kim McPherson and Spenser Igo focus on Mediterranean varieties like this little-known Italian grape that is not only fun to say but fun to drink. With heady aromas of dried cranberry, fresh-baked almond cake, black olives, and a whiff of woodsmoke, this conjures up thoughts of the ‘old country’ of Europe. This has a lighter body, suede-like feel on the palate, yet is fresh and earthy at the same time. The flavors offer Amarena cherries, baking spices, and hints of No. 2 pencil shavings. Pair this with saucy pasta puttanesca, roasted pork, beef, or lamb, and most any wild game. Sausages from the grill and slow roasted root vegetables would go well followed by blackberry and walnut bread pudding for dessert. 

Brennan Vineyards Winemaker’s Choice Vol XI N.V. Texas R/M 

• Grape(s):  This wine is truly a winemaker’s choice blended from the following grape varieties: Tempranillo 43% (Tokio Vyds) and 13% Newburg Vyds; Cabernet Sauvignon 11% and Sangiovese 11% (Tokio Vyds); Tannat 11% and Petite Sirah 11% (TX High Plains Vyds). 
• Mechanically harvested fruit was destemmed, crushed, and separately fermented 9-10 days in SS tank with daily pump-overs. After fermentation, the cuvées were racked into mostly used American and French oak barrels and aged over a range of 10 – 32 months before blending and bottling @ 13.8% ABV, 0% RS (dry) 
• The Winemaker’s Choice is exactly what the name implies – a curated selection of barrel reserve wines chosen by the Brennan Vineyards winemaking team. The selected wines are artfully blended across vintages and varieties to create a notable expression of the winemaker’s art. The wine has a lovely medium ruby hue. What first comes out of the glass are aromas of dark plum, black raspberry, cracked black pepper, violets, hay, and aged leather. The medium-bodied palate follows with flavors of black cherry compote, dark plum, rhubarb, and boysenberry with strong notes of sage, tobacco, and cocoa powder. Although this wine drinks well now, it does offer several years of cellar aging potential. With rich flavors, good balance, and suede-like tannins, this wine pairs well with carnitas, roasted ham, smoked turkey or chicken, wood fired pizza, bacon wrapped pork tenderloins, and just about any beef offering, especially good ole Texas BBQ’d brisket. 

 

The Sweet or slightly sweet wines are all fun offerings for just drinking or pairing with spicy cuisine. 

McPherson Cellars La Escuela 2024 TX High Plains AVA S & W/M 

• Grape(s): Chenin Blanc 36%, Albarino 34%, and Trebbiano 30% (Ugni Blanc in France) sourced from Texas High Plains vineyards. 
• Mechanically harvested fruit was directly pressed and fermented cold at 55oF for about 30 days; aged in SS tanks for about 6 months; bottled @ 12.1% ABV, 0.7% RS (slight sweetness). 
• Much like the salt spray of the Mediterranean, La Escuela refreshes the palate and stimulates the appetite. There are aromas of lime juice, oyster shells, and honeydew melon. The lively flavors include tart apples, hints of citrus, and kitchen herbs. Winemakers Kim McPherson and Spenser Igo left a slight residual sweetness to enhance the smooth mouthfeel and refreshing, rounded finish. It’s almost as if each sip transports you seaside for a picnic on the beach. This light, easy drinking white should pair well with cornmeal biscuits, fried shrimp or calamari, bacon-wrapped cream cheese-stuffed dates, baked chicken, and a Margherita pizza topped with lots of fresh basil. 

McPherson Cellars La Diosa Sangria N.V. TX High Plains S 

• Grape(s):  Teroldego 100% - a red Italian grape variety grown primarily in the northeastern Trentino-Alto Adige / Südtirol regions of Italy, is gaining popularity here in Texas. 
• Machine harvested fruit was destemmed, crushed, fermented cool over 8 days with 10 days skin contact. The wine was aged in SS tank for about 6 months before sweetening, stabilizing, and bottling @ 13.0% ABV, 7.0% RS (sweet). 
• This ruby-tinted companion to the La Diosa Sangria Blanca version offers aromas and flavors of candied cherry, strawberry, and sweet plum. There is a balance of acidity and sweetness that flows easily over the palate. Serve slightly chilled to pair with baked apples stuffed with pecans, raisins, and cream cheese, chicken or pork tamales, buffalo chicken wings, and pineapple glazed pork ribs. It also goes with sweet-sauced BBQ and Mexican dishes like chicken molé. 

Brennan Vineyards Portejas N.V. Texas S 

• Grape(s):  This dessert wine is produced from a proprietary blend of Texas grapes. 
• Machine harvested fruit was destemmed, crushed, separately fermented to dryness over 8-10 days at 60-85oF with 10-20 days skin contact. After racking away from the skins, the various cuvées were aged in totes or used oak barrels for about 10-30 months before blending, sweetening and fortifying in the non-traditional method with unaged brandy (neutral grape spirits). The final blend was bottled @ 17% ABV and about 10% RS (sweet). 
• This is a multi-vintage, multi-variety fortified port-style blend. Portejas is a name that roughly translates to “For Texas,” a designation trademarked by the Texas Wine and Grape Growers Association to empower Texas producers to create and market these port-style wines for Texans. The appearance is deep ruby red with a brick rim. Aromas of cherry compote, bramble, and aged leather are followed by flavors of black plum, blackberry, dark chocolate and pipe tobacco. The rich finish shows notes of mocha chocolate and cinnamon. A well-balanced structure provides a rounded, robust mouthfeel and a smooth, rich finish. Pair with dark chocolate-covered coffee beans, gruyere or blue cheese and dried fruit for a late-night snack, or on a brisk fall evening sit back on the patio and enjoy with a fine cigar.