Grape Growing
As a small family owned winery we are able to focus on every detail of quality from the vine to the bottle. We pride ourselves on producing the finest wines with the perfect combination of vineyard care and wine making techniques.
Steve Newsom and his son Keegan Newsom grow 21 varietals in Hockley County, Texas. Their vineyards are on 100 acres just west of Lubbock, at an elevation of 3,600 feet. The landscape is flat, but its steady tilt to the North gives the Texas High Plains grapes opportunities to grow a broad array of varietals.
harvest
During harvest the focus changes from grape growing to the juice. Harvest season typically begins in August and lasts through October.
Harvest primarily depends on the balance of sugar and acid in the grape. Grape growers are occasionally forced to harvest before the grapes are ripe if the weather begins to cool or heavy rains are expected which can cause bunches to rot or absorb too much liquid and burst. Assuming weather isn’t a contributor, there is still a fair amount of guesswork because grapes don’t ripen uniformly. Grapes within a single bunch can range from over ripe to under ripe. The Newsoms are looking for the perfect balance of what each section of vineyard will produce when mixed together.
SORTING
Sorting is done by a harvester machine. This machine destems and sorts the fruit into either 3 ton gondolas or half-ton bins called macro bins.
The bins are emptied into an auger where any last second MOG (matter other than grapes) is taken out by hand. Then the loose grapes are inclined directly into the press or into the tank to make wine.
Cheers to our hard-working winemaking and cellar team!
Crushing & Pressing
Pressing is the process of removing any remaining wine from the grape skins. When the winemaking team has decided which tanks to press, the skins are dug out by hand (an incredibly labor-intensive process) and put through the press.
fermentation
Primary fermentation takes 1 month for white wines and 10 days for red wines. Our red wine and specially selected whites go through a secondary (malolactic) fermentation before the aging process begins. During fermentation, the winemaking team tastes each tank daily to see how the wines are progressing. Once primary fermentation is complete, the juice is technically wine, but it still has a long way to go before it becomes the award-winning wine that you know and love.
With pressing complete all the wine is in the tank and (secondary) malolactic fermentation can be initiated. After malolactic fermentation, the wines will rest in their tanks for a few more months where they are racked until it’s time to make the final blend in January.
bottling
The final stage of the wine making process involves the aging and bottling of wine. Its precise execution is imperative to capturing the essence of the particular vintage, grape varietal, and the winemaker’s style. It is the final stage of the winemaking process and the last time our winemaking team at English Newsom Cellars can touch the wine before sending it out into the world.
wine tasting
Producing wine on our own premises and with our own grapes allows us to have complete control over all aspects of the winemaking process. This gives our customers the confidence that year after year we will deliver both quality and yields to support and grow the Texas wine industry and the Texas economy.
We produce specialty blends, reserve wines, and seasonal wines that are enjoyed in our tasting room and across the state of Texas.
From the vine to the bottle, we nurture the wine through it all. Come and taste our passion for perfection in every single drop.
The Fruits of Our Labor
Our Production facility strives to make the best wines possible from grapes grown in our vineyards in the Texas High Plains. The Texas High Plains AVA is responsible for producing 80% of all grapes grown in Texas. In addition, English Newsom Cellars is one of the few Texas wineries that has complete control from soil to bottle.
Fall is a magical time of the year at Jenschke Cellars.
We tirelessly work all year to prepare the fruit and the vine, striking the ideal balance of sugar and acids. During harvest, the focus changes from grape growing to fermenting the juice.
From the time the fruit sets, the Newsom's are thinking about how to coax nature into providing the best juice to make wine.
Harvest is an exciting time at any winery. The smell of freshly picked wine grapes fill the air, and all hands are on deck.
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 that Jenschke Cellars has to offer.
