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GO TEXAN Truly Significant Texans in Agriculture honors grape grower and viticulture pioneer Neal Newsom · GO TEXAN THE Truly Significant

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  Speaker 1: Hot in Texas founder prosss se Ride.
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  Speaker 2: It's how look kid risk it.
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  Speaker 1: Is honestly boss, what.
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  Speaker 2: We're wearing mosses.
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  Speaker 1: Yeah, we may ride Barman in soil rewarding branch. Should
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  Speaker 1: we do with ride? And we a sub save what's
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  Speaker 1: left is just an it's done. What you go say.
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  Speaker 3: It's no true sign.
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  Speaker 4: And welcome back to Truly Significant dot com presents Go
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  Speaker 4: Texan Podcast and we are back at the Texas Wine
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  Speaker 4: and Great Growers Association. And our next interview is with
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  Speaker 4: Neil Newsome. He's the founder of Newsome Vineyards, and he's
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  Speaker 4: a vineyard grower who started new Some Vineyards in nineteen
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  Speaker 4: eighty six on the Texas High Plains near Plains, Texas.
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  Speaker 4: His family had grown cotton around Lubbock for over a century,
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  Speaker 4: but concerns about water shortages and a desire to diversify
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  Speaker 4: led him to explore new crops, ultimately choosing wine grapes.
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  Speaker 4: I hope that you enjoy this great conversation and appreciate
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  Speaker 4: the fact that also Neil has already got his son,
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  Speaker 4: third generation Nolan Knewso, to take over the family and
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  Speaker 4: the legacy, furthering Newsom Vineyards Winery and tasting Room in Comfort, Texas.
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  Speaker 4: So go by and visit that winery and tasting room
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  Speaker 4: and Comfort enjoyed this conversation. And we are at the
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  Speaker 4: Texas Wine and Grape Grower Association and I'm sitting here
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  Speaker 4: with the former president.
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  Speaker 3: And I heard him Neil knew some. I heard him
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  Speaker 3: this morning talking about trends.
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  Speaker 2: Neil welcome, Well, thank you appreciate it.
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  Speaker 3: It was good to hear what you thought. But what
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  Speaker 3: you said about.
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  Speaker 5: Being bullish on the Texas great in the wine industry.
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  Speaker 4: Tell us, let's talk about your background. Were you from
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  Speaker 4: originally and how'd you get into this crazy industry.
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  Speaker 2: Well, I'm from West Texas, southwest of Lubbook, almost New Mexico.
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  Speaker 2: We're fifteen miles from New Mexico. I kind of got
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  Speaker 2: interested in great growing and going to Texas Tech back
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  Speaker 2: in the early and mid seventies. I came from a
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  Speaker 2: cotton growing background. My parents and grandparents had a cotton
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  Speaker 2: gin in plains where the small town where I'm from.
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  Speaker 2: And when I was a senior in high school, my
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  Speaker 2: mom and dad bought a small farm to kind of
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  Speaker 2: seemi retire to. And that's when I fell in love
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  Speaker 2: with farming. So I was coming home from Texas Tech
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  Speaker 2: helping them farm. And then my parents sold the cotton
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  Speaker 2: gin to a group of farmers later on, and I
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  Speaker 2: came back to Flames for the job to manage the
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  Speaker 2: gin for them. That's what brought me back plain Now.
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  Speaker 2: I picked up little pieces of land here and there,
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  Speaker 2: and that's how Janison I got started. I got interested
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  Speaker 2: in grapes in about nineteen eighty. I studied everything I
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  Speaker 2: could find, which was, you know, have to be self
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  Speaker 2: taught way out there in the middle of nowhere. Yes,
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  Speaker 2: nineteen eighty four we ordered our first grapes, which arrived
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  Speaker 2: in eighty six, So this will be year forty one
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  Speaker 2: for us.
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  Speaker 5: Congratulations, Thank you. You could practically write a farmer's alminac.
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  Speaker 2: Well, thank you.
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  Speaker 5: Appreciate that nobody understands Texas weather like you.
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  Speaker 3: You might, you might have.
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  Speaker 5: I want to think about writing a book on meteorology, and.
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  Speaker 2: Well, if I did, the title would have to be
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  Speaker 2: snow today, summer tomorrow.
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  Speaker 5: Yeah. My imagination as a native Texans is it? Yeah, wetter, colder,
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  Speaker 5: What's what is going on?
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  Speaker 2: Well, right now it's hotter, but we've been here before,
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  Speaker 2: you know, you know, in a few years. Nobody knows
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  Speaker 2: when we'll be talking about how cool it was like
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  Speaker 2: it was back in the late fifties, you know. And
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  Speaker 2: of course everybody knows about the droughts that the Midwest
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  Speaker 2: has had through the centuries, and they were hot, warm,
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  Speaker 2: dry periods as well. And then it flip flops the
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  Speaker 2: other way. And of course there's a lot of things
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  Speaker 2: that control that, and scientists don't understand them. Real well,
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  Speaker 2: there's already something that you know, get ready, we're fixing
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  Speaker 2: to swing the other way. Well, I'm sure that has
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  Speaker 2: to do with the currents in the Pacific and the Atlantic,
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  Speaker 2: and who knows even the even the sun spot cycle
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  Speaker 2: affects that. And that's one thing scientists do not understand
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  Speaker 2: is how could that affect weather. But it does, and
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  Speaker 2: it's you know, like I said, worm cycles. It'll it'll
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  Speaker 2: turn around. It always has, you know, when if we
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  Speaker 2: were as hot as we've ever been, how come we're
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  Speaker 2: breaking records that were set in nineteen eighteen or nineteen
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  Speaker 2: thirty four. You know, we we were hot then too.
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  Speaker 5: What is the best growing season you ever experienced in wine?
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  Speaker 2: Oh, my geesh, I'm gonna guess probably twenty nineteen, we
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  Speaker 2: made a bumper crop. We had some nice timely string rains.
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  Speaker 2: Even the cotton growers got their plants, you know, got
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  Speaker 2: their crops going in about mid June, now mid July,
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  Speaker 2: the rain stopped, which was just right for wine grapes.
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  Speaker 2: You want that the end of the variation period to
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  Speaker 2: be dry. We had no rain during harvest and we
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  Speaker 2: made close to a bumper crop. So we sent some
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  Speaker 2: of the highest quality fruit we've ever made to the wineries.
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  Speaker 2: And you know, and those have been kicking double go
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  Speaker 2: out in San Francisco left and right. And you know,
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  Speaker 2: West Texas is famous for being dry, which is where
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  Speaker 2: we are most of the time. So our vineyards are
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  Speaker 2: all sub irrigated with drip irrigation underground. We soon feed
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  Speaker 2: them what they need water wise and fertility wise. Our
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  Speaker 2: soils are low vigor soils, so we can spoon feed
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  Speaker 2: them the nutrients they need. In that way, we don't
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  Speaker 2: have to deal with too much vigor, which causes shading,
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  Speaker 2: which is detrimental.
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  Speaker 5: When in that year of nineteen, what was there a
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  Speaker 5: particular period of struggle for the grapes that helped produce
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  Speaker 5: that bumper cross.
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  Speaker 2: Well, yes, again, you know when the rain stopped in July,
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  Speaker 2: which was that after variationion, when the grapes start getting
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  Speaker 2: their color to them, the vines need to be stressed
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  Speaker 2: just a little bit with irrigation. Now I don't mean,
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  Speaker 2: I don't mean, I don't mean very detrimental stress, just
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  Speaker 2: minor stress. And the reason for that is again, we
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  Speaker 2: can monitor I mean, we can control the size of
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  Speaker 2: the canopy by controlling irrigation, so we can minimize the canopy,
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  Speaker 2: which minimizes the shade. You need a tiny bit of
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  Speaker 2: shade on the fruit. You don't want it in full sun,
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  Speaker 2: but you don't want it in full shade either, so
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  Speaker 2: you can moderate the cannopy. So, you know, some famous
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  Speaker 2: wine grower a long time ago said that stressed vines
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  Speaker 2: make the best wines. Well he wasn't kidding, but you know,
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  Speaker 2: not stress it's going to you know, cause you know,
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  Speaker 2: you know, harm the vines later on down the road.
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  Speaker 5: Yes, sir, I'm trusting. You've been to Germany, in France
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  Speaker 5: and Italy.
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  Speaker 2: Yeah?
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  Speaker 5: Sure, have you picked up any particular plants there or
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  Speaker 5: varieties that you've brought over and cultivated?
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  Speaker 2: Now, Janis and I went to Italy in nineteen ninety eight,
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  Speaker 2: and I came home with the craving for San Giovaci
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  Speaker 2: and we planted some Sangiovasi and uh. And then we
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  Speaker 2: went back a few years later and there's a clone
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  Speaker 2: of San Giovasi called Brunello, and I fell in love
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  Speaker 2: with the Brunello's and we planted some Brunello same thing.
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  Speaker 2: We went. We went to France. I love their murlows,
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  Speaker 2: and I wanted to try to mimic that we planted
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  Speaker 2: murlow when we went to Stain. Of course, we already
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  Speaker 2: had some Spanish varieties. We had Tempernello, and after Spain
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  Speaker 2: we came home and planted some tonight and both of
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  Speaker 2: those were all everything I've mentioned done really really well
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  Speaker 2: for us. We went to Germany, we tried a whole
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  Speaker 2: bunch of white wines, and yeah, some of them were
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  Speaker 2: and you know, and some of them are stritzy. But
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  Speaker 2: I'm afraid I'm just a little bit too warm for
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  Speaker 2: those varieties that we were trying there. If I had,
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  Speaker 2: if I had a vineyard up in the Panhandle of Texas,
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  Speaker 2: it'd be all German whites, all different kinds of course.
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  Speaker 3: Okay, so.
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  Speaker 5: I have reached version seven point zero, okay, meaning that
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  Speaker 5: I'm seventy and one of my favorite books The Secrets
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  Speaker 5: of the Vine. And I see a great parallel between
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  Speaker 5: almost everything that you've just talked about in life itself.
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  Speaker 3: Is there an immigrant story there inside of.
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  Speaker 6: You bringing those plants from Italy Germany and now they're
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  Speaker 6: having in the United States because somebody took care of them,
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  Speaker 6: you adopted them.
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  Speaker 3: And they came now to you.
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  Speaker 2: Well, uh, you know, I guess we'd have to go
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  Speaker 2: all the way back to the Spanish colonialsts. You know,
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  Speaker 2: they they brought grapes to South America, and you know
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  Speaker 2: in Mexico, and of course Texas was part of Mexico.
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  Speaker 2: Then you know, some of the oldest wineries in Texas
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  Speaker 2: are still the Spanish missionaries long ago. And what varieties
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  Speaker 2: did they bring here where? We're not really sure In Americas.
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  Speaker 2: Some of the varietals that they grew, the colonial Spanish
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  Speaker 2: brought to the Americas are still grown in South America.
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  Speaker 2: And there's a couple of famous stories that go with those,
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  Speaker 2: and one of them is mal Beck. Mall Beck went
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  Speaker 2: to South America and it made world class wines, and
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  Speaker 2: almost no one knew about them till twenty or twenty
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  Speaker 2: five years ago, and they got discovered, and of course
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  Speaker 2: California had some mall back. We didn't at the time,
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  Speaker 2: but we got interested in that too. And it can
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  Speaker 2: be a warm climate grape. So you know, again that's
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  Speaker 2: where we are. Another story like that is the Spanish
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  Speaker 2: colone only is brought to not to Uruguay and not
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  Speaker 2: many Americans even though what to not is today, but
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  Speaker 2: it's making some of the best world class wines. You know.
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  Speaker 2: Those are the wines in West Texas are going to
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  Speaker 2: these international competitions and I'm not including competitions in Texas.
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  Speaker 2: I'm talking about San Francisco Chronicle, San Francisco International, San Diego,
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  Speaker 2: the Chicago, New York, you know, and we're getting double
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  Speaker 2: goals at all of those competitions. And there are a
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  Speaker 2: lot of durn good California winemakers that never get won
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  Speaker 2: in their lifetime. We're so blessed here in Texas, and
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  Speaker 2: that word doesn't get out. We have such high quality wines. Yes,
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  Speaker 2: so we did.
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  Speaker 3: We are not well known enough.
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  Speaker 2: And then on the back of the back lebel you
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  Speaker 2: describe what it is. It's a you know, it's a
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  Speaker 2: blend of X Y and Z, you know, and in
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  Speaker 2: the percentage, and people love knowing that and that that
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  Speaker 2: educates people too. There's a lot of minor varieties that
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  Speaker 2: make really good wines, you know, and if you put
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  Speaker 2: them in a blend and then they can read about
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  Speaker 2: it on the back label, then they get curious about
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  Speaker 2: that variety. And to not is an example of petite
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  Speaker 2: Sarah is an example of Sagartino. I mean, that list
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  Speaker 2: just goes and goes and goes. There's a lot of
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  Speaker 2: varieties that make wonderful, world class wines. Most wine drinkers
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  Speaker 2: don't know.
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  Speaker 5: Do you Over the course of your forty plus years,
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  Speaker 5: have you grown to appreciate or be skeptical of the
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  Speaker 5: judges that are handing out these ninety plus ratings that
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  Speaker 5: make or break great grower?
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  Speaker 2: You know? I wish I could analyze wine like they do.
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  Speaker 2: I can't. My wife is a super wine taster in
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  Speaker 2: our family. She keeps me from poisoning myself frequently, and
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  Speaker 2: so we have to trust their judgment. Yes, there's a
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  Speaker 2: lot of times you don't understand why they would do that.
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  Speaker 2: If I'd have been at the competition, you know, it
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  Speaker 2: might have made sense. And uh, gosh, there's so many
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  Speaker 2: things that can affect how a wine tastes. You know,
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  Speaker 2: the foods somebody had before they went to the wine tasting.
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  Speaker 2: They're pretty strict on what people can eat before a
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  Speaker 2: wine taste, and they'll tell you what, you know, no
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  Speaker 2: spicy food. You know, you can't even bathe with the
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  Speaker 2: scent and soat before you come in here. I'm not
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  Speaker 2: making this up. This is the truth. And you know
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  Speaker 2: we're no smoking. Obviously that would affect everybody in the
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  Speaker 2: room as well. It's it's very, very hard to get
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  Speaker 2: a baseline, so we just have to trust with what
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  Speaker 2: they decide. Okay, the law of averages will finally make
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  Speaker 2: us be out on top.
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  Speaker 3: Two more questions.
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  Speaker 4: Okay, Neil, tell me, what do you think is one
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  Speaker 4: of the greatest issues facing our industry in Texas marketing?
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  Speaker 2: You know, we have such trouble getting Texas wine on
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  Speaker 2: a wine list in a restaurant or on a shelf
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  Speaker 2: and a supermarket. We need marketing. We need people that
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  Speaker 2: are really good at it and believe in what they're selling.
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  Speaker 2: The distributors control pretty much what everybody gets. Sometimes you
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  Speaker 2: can walk into a restaurant and they hand you a
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  Speaker 2: wine list and it's California top to bottom, and by
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  Speaker 2: the wineries that are on the wine list, you know
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  Speaker 2: which distributor they came from. And you asked, well, do
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  Speaker 2: you have any Texas wine? And of course the young
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  Speaker 2: lady that hands you the menu doesn't know, you know,
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  Speaker 2: if she was educated. Now we go back to marketing,
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  Speaker 2: you know, the manager and these You know, if we
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  Speaker 2: had people that volunteered to go around and educate people,
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  Speaker 2: and that would be wonderful marketing. Marketing. You know, if
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  Speaker 2: you were if you were in Italy and you went
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  Speaker 2: into Mitchell and five star and the wine list was
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  Speaker 2: all California, they'd burned the place down or get up
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  Speaker 2: and leave. But it's accepted here, and that's just not right.
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  Speaker 2: Sure not.
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  Speaker 5: It flows to our access to it at HV or
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  Speaker 5: rand Roger now whatever, if it's not there and you.
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  Speaker 3: There's no didn't let you go out?
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  Speaker 2: Yeah, yeah, you know. And a lot of these uh
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  Speaker 2: big supermarket type companies, you know, they claim they buy local,
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  Speaker 2: but if it's wine, they don't. You know, that's that's
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  Speaker 2: one something we fight all the time.
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  Speaker 3: Yeah, why can't they get past that?
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  Speaker 2: Yes? Exactly? You know, you know the best thing the
• 15:49
  Speaker 2: public can do is ask for Texas whine and will
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  Speaker 2: how come and you know that that influence will eventually work.
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  Speaker 2: It has in other places, it will work. Yeah, you know,
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  Speaker 2: ask for what you want.
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  Speaker 5: That's thank you for your service to the industry.
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  Speaker 2: You're welcome.
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  Speaker 3: I think it's you obviously are a man of wisdom.
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  Speaker 3: And here's my here's the here's the last question. It's
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  Speaker 3: about pruning.
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  Speaker 5: Okay, when I did have a vineyard, I learned so
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  Speaker 5: much about pruning and pruning back sometimes.
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  Speaker 3: Ninety percent to get the most output.
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  Speaker 5: And now at seventy I see pruning to be a
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  Speaker 5: whole lot more than that, and that's getting things out
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  Speaker 5: of our life that.
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  Speaker 3: Are draining us of energy.
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  Speaker 5: And this corkscrew collection here, it was this third generation
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  Speaker 5: and now I know I don't know what to do
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  Speaker 5: with it. I'm pruning because my daughter's going on, what
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  Speaker 5: do you the where pruning?
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  Speaker 3: Me to you today?
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  Speaker 2: Your wel state, Uh, I'm glad you brought this up.
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  Speaker 2: There's there's there's quite a few reasons you prune. Now
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  Speaker 2: then we're now I'm talking about a vineyard. Now you're
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  Speaker 2: working on three three years. It's hard to get people
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  Speaker 2: to understand that you're pruning off last year what you
• 17:12
  Speaker 2: don't want, you're leaving this year what you don't what
• 17:15
  Speaker 2: you do want, and you're also leaving pruning positions that
• 17:19
  Speaker 2: will be next year's fruiting positions. You're working on three
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  Speaker 2: years continuous. And you said ninety percent pruned away, it's
• 17:30
  Speaker 2: probably more than that. It's it's a lot. And then
• 17:33
  Speaker 2: there's there's a there's a history lesson there too. And
• 17:38
  Speaker 2: you know, you can go to the Bible and find
• 17:40
  Speaker 2: a verse that tells exactly how to prune of iron.
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  Speaker 2: And what that means historically is is two thousand plus
• 17:46
  Speaker 2: years ago, they understood what I just said about working
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  Speaker 2: on three years. They know how that works. They knew
• 17:53
  Speaker 2: how that worked then, and probably much to be even
• 17:56
  Speaker 2: before that. You know, the ancient Italians you trust and
• 18:01
  Speaker 2: understood that, the Greeks understood that, even even the Egyptians.
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  Speaker 2: And uh. And then there is the Biblical less You
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  Speaker 2: know uh. As a human you know uh H. You
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  Speaker 2: keep what produces, you trim the excess off, and you
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  Speaker 2: throw it in the fire, writs the Biblical less So
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  Speaker 2: you clean up your act Continuously. God wants us to
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  Speaker 2: cross He does and.
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  Speaker 3: Why can't we you do? I think you got it.
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  Speaker 5: You're obviously a man of faith and you happen to
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  Speaker 5: be in this industry as well. But it's so clear
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  Speaker 5: what you just said, but yet the application of it
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  Speaker 5: is not there.
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  Speaker 2: Yeah. Well, uh, I guess if if if we all
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  Speaker 2: practice what we preach, maybe we can influence somebody someday.
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  Speaker 2: That's the ultimate compliment, I guess is when somebody when
• 19:05
  Speaker 2: you when when they tell you you've influenced them in
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  Speaker 2: a positive way. That's right. That's what we all should
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  Speaker 2: be wanting to do. Yes, and.
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  Speaker 3: Carlo, hand me a book. I want to sign it
• 19:17
  Speaker 3: to a truly significant brand.
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  Speaker 2: They bill do something. Mm hmmm.
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  Speaker 3: We're just talking about secrets of the Yeah, yeah, And well.
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  Speaker 5: Tell Carl what you just said about the Italians and
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  Speaker 5: the Egyptians.
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  Speaker 2: Well, uh, And and and pruning physically, pruning vines. You're
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  Speaker 2: always working on three years, and it's hard to get
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  Speaker 2: people to understand that. You know, you're pruning off what
• 19:47
  Speaker 2: what you don't need from last year. You're you're leaving
• 19:50
  Speaker 2: positions in the in the on the vines, on the
• 19:54
  Speaker 2: spurs that were going to produce through this year, and
• 19:57
  Speaker 2: you're also planning a hand adding ahead for positions that
• 20:01
  Speaker 2: you're leaving for fruit for next year. You're always working
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  Speaker 2: on three years and and you know the before the
• 20:10
  Speaker 2: Italians Etruscans knew that in you know, one thousand a d.
• 20:15
  Speaker 2: Before that the Greeks and uh in the Gosh, the
• 20:22
  Speaker 2: the the Egyptians knew that three or four thousand years
• 20:26
  Speaker 2: b C. You know, those truths still hold true today.
• 20:30
  Speaker 2: And then there's the back you know, the biblical lesson
• 20:34
  Speaker 2: on John fifteen five. You know, you you are the
• 20:38
  Speaker 2: vine and I'm the vine prunter. You know, I'm cutting
• 20:42
  Speaker 2: away what what is waste or vile whatever the word
• 20:48
  Speaker 2: is you want to use for that. We're throwing it
• 20:50
  Speaker 2: in the fire and we're going to burn it and
• 20:52
  Speaker 2: what's left will be fruitful and very fruitful.
• 20:58
  Speaker 3: Ancient.
• 20:59
  Speaker 2: Yeah, yeah, you know. So there's three lessons. They're the
• 21:03
  Speaker 2: physiological physiological lesson of that growing grapes. There's the history
• 21:07
  Speaker 2: lesson that goes back six or seven thousand years at
• 21:10
  Speaker 2: least that we know are in the biblical Lisson.
• 21:13
  Speaker 4: Thank you for joining us on this Go Texan podcast.
• 21:17
  Speaker 4: We thank Commissioner Sid Miller and the team at the
• 21:20
  Speaker 4: Texas Department of Agriculture for their support, and we urge
• 21:24
  Speaker 4: you to support the Texas wine industry and the hundreds
• 21:27
  Speaker 4: of wineries and thousands of grape growers out there in
• 21:30
  Speaker 4: our state. When dining out, consider ordering Texas wines and
• 21:35
  Speaker 4: remember Texas agriculture truly matters and our wine industry is
• 21:40
  Speaker 4: robust because of you. This show is produced in connection
• 21:44
  Speaker 4: with the Texas Department of Agriculture. The original music is
• 21:48
  Speaker 4: from Tsbrocks dot Com, the truly significant band. Until next time,
• 21:53
  Speaker 4: go Texans.
• 22:00
  Speaker 1: Say ride.
• 22:01
  Speaker 2: It's our looking brisk, it is.
• 22:04
  Speaker 1: On our day boots, it's what we're wearing. Horses here
• 22:09
  Speaker 1: we may ride farm. It is so rewarding French and
• 22:14
  Speaker 1: we do with pride and wej suck sad. What's left
• 22:22
  Speaker 1: is just empty NAIs. It's not what you are say.
• 22:31
  Speaker 1: It's no true sign.