Is Dallas County The Next Burgundy? Inwood Estates Release Party Showcases Dallas Chardonnay

inwoodby Andrew Chalk

Inwood Estates Vineyards is one of the best wineries in Texas, and its owner/winemaker, Dan Gatlin, one of the most influential winemakers in the state. As a result, the wines and stylistic nuances revealed at their release parties are something of a bellwether for the direction that other serious wine makers in the state will take down the road. For example, Inwood ‘proved’ the suitability of the Tempranillo grape and the Texas High Plains as its site a decade ago. That conclusion was the result of over a decade of research during which Inwood did not release a single wine (while producing hundreds of experiments). That conclusion is also accepted as one of the known facts or truisms among vignerons and wine makers statewide.

Another state truism is that the most popular grape among American consumers, Chardonnay, does not do well in Texas. Last week’s release party at the winery’s Dallas location may be about to make a bonfire of that truism.  

I was a media guest at the release party where an enthusiastic and knowledgeable crowd had arrived at the dot of noon to catch the opening of the afternoon’s festivities, before the small facility became totally packed.

Gatlin started the tasting with the 2012 Inwood Estate Vineyards Chardonnay, William Fears Vineyard, Dallas County ($39.50). You read that right. The grapes were sourced from Dallas County, grown in a small vineyard on Bear Creek Road. Gatlin ferments the wine in stainless steel. An essential technique is the use of full-cluster pressing. Under this procedure, the grape cluster cut from the vine is put into the fermentation vessel without the grapes being first stripped from the stems. The process of fermentation (conversion of sugar to alcohol and carbon dioxide) makes the grapes swell inside their skins and eventually burst. Part of the fermentation has actually occurred inside the grape skin. Gatlin prefers the technique because “it reduces the opportunity for stems to be sliced or grazed thereby releasing grassy flavors into the wine. The resulting wines are fresh and clean with fruit driven character and unobstructed florals”.

The wine then goes through a malolactic fermentation (a naturally occurring secondary fermentation in which malic acid, the sharp taste in green apples, is converted to softer lactic acid). It is optional on the part of the wine maker whether he permits this so commercially available white wines vary in the amount of malolactic fermentation they have undergone. This wine had a 100% conversion. Following fermentation the wine is aged with what Gatlin calls a ‘kiss’ of oak.

The result is a wine ebullient with French Chardonnay characteristics. There is the goût de terroir of Burgundy, the steeliness of Chablis. This is not a New World oak monster in any sense. It is very well balanced, medium weight and would be best with white fleshed fish or other light, delicate food (the Dover Sole that I had at Driftwood last week would have been a good match). Given its firmly registered acidity I would happily age it. Maybe checking on my stash every couple of years.

Only twelve cases were produced.

Next was the 2012 Palomino-Chardonnay, Hunt County/Dallas County ($79.50).  The blend here is 67% Palomino, all from Hunt County and 33% Chardonnay, all from Dallas County, indeed from the same vineyard as the aforementioned Chardonnay. Palomino is best known as the backbone of sherry, the famous fortified wine from the Andalusian region of Spain. However, Inwood is not making a sherry, or a wine remotely like it. Furthermore, despite the novelty of using a grape that almost nobody else in the U.S. uses Inwood has made a wine that demands to be taken seriously. It does not exhibit any of the low acid/low sugar characteristics of Palomino that have doomed it to a blending role in the few non-fortified settings where it is used.

This is a dry table wine with nuttiness and an earthy complexity. It is a thing of itself that makes no concessions to the forces of uniformity. It is a wine you try if you think for yourself; if you once contemplated putting a Chevy small block in a Segway; and you already have your tickets for SpaceShipTwo.

Only 42 cases were produced, of which 21 are for sale. Interestingly, the remaining cases are being committed to a series of educational tastings in the Spring of 2014 in which Inwood Estates wines will be pitted against Grand Cru Burgundies. These tastings will likely take place at their Fredericksburg winery. Sign up for the mailing list at the company web site.

Postscript: The release party is being repeated at Inwood Estates Winery in Fredericksburg this Saturday September 28th ($7). Winemaker will be there to present the wines.



Filed under Andrew Chalk

17 responses to “Is Dallas County The Next Burgundy? Inwood Estates Release Party Showcases Dallas Chardonnay

  1. Dan’s wines are quite good but the biggest problem is the hubris in pricing them like they ARE Burgundy. Choosing between spending $80 on a Texas Palomino/Chardonnay blend vs. a Puligny-Montrachet from the likes of Leflaive, Carillon or Sauzet, a Meursault from Henri Boillot or Albert Grivault or a GC Chablis from someone like Patrick Piuze or William Fevre is a no-brainer in favor of the French.

    Heck, there aren’t that many $80 Chardonnays from California and Gatlin’s are not in the class of Marcassin, Peter Michael, Kistler, Aubert, Ch. Boswell, Brewer-Clifton, Williams-Selyem, HdV, Arnot-Roberts, LIOCO, Ramey, Kongsgaard…………

    I guess if you’re only selling 21cs of it you can charge what you want and someone will buy it.

    • Thank you for your post, as it provides me a perfect platform to correct the record. You have made so many assumptions of facts not in evidence that it is painful. How dare you ascribe some human emotion “hubris” to me when you have no direct knowledge of our production costs, our research costs, or me personally, and clearly have no understanding of what the Purpose and Mission of Inwood has always been. Also, you could not possibly have tasted these wines yet. They were just released and are not in distribution. I submit that “hubris” is sommeliers willing to post about wines online, in public, which they have no knowledge of and have not tasted, and then engage in a bunch of name-dropping to obfuscate those facts.

      Well, by the way, do you not know that I was selling Faiveley Burgundies (and Bichot and all the rest) by the time I was 22? That was already 37 years ago, for your information . In fact, I’m staring at a Faiveley 1971 Nuits-St. George “Les Didiers” as I write this. It sits close to my 59 La Tache. Sommeliers always think they they and only they possess any and all knowledge of wine and that winemakers cannot know anything. This is a pathetic and overbroad assumption.

      Do you not know that I have been a guest at crush at Mouton, and Beaucastel and Petrus and too many others to name where I spent days one-on-one with the winemakers, during crush no less? Do you not know that I have spent days one-on-one with Rodney Strong, and Nils Venge, and too many others to name, and was one of 3 people to bring Caymus, and Chappellet, and too many other brands to name, to Texas for the first time in the mid-70s? Do you not know that I have personally tasted wines as far back as 1825 including hundreds of first growths over a 70 year period? So in the interst of making intelligent posts, please stop assuming facts not in evidence like: a winemaker simply does not know what’s in the marketplace and has no broad tasting experience.

      Now, about the price: Do you not think I have heard all of this before? You are repeating the exact public misrepresentation made to the press by a prominent Texsom member at Texsom last summer which blew up into a very public debate and resulted in the cancellation of my sponsorship. These rumors have been repeated over and over in the trade and have come to be accepted as “fact”, which they are not. It is sad to see that those who claim to be the Knowledgeable Ones and the Ones Dedicated to Wine Education completely missed the entire Mission and Purpose of Inwood Estates. It went right over their heads. So let me help you out:

      Our Mission at Inwood Estates is to push the envelope as far as possible in every single vintage to research and ascertain the very highest quality able to be produced in Texas in that year REGARDLESS OF PRICE. Did you get that? Why? Because our Committment to our customer is that, by tasting an Inwood Wine, they will be able to find out what the very cutting edge of Texas wine progress and research was at the time (vintage) that the wine was made. Our Purpose is to uncover every mystery, turn over every stone, to identify the very brightest opportunities with the greatest potential for full scale wine production in this State. Our Goal is to go wherever we have to go and commit whatever resources we have to commit with a view toward leaving the development of entire industries in our wake.

      Outrageous, you say? We have already done it with Tempranillo. Do you think there are not a dozen more? You would be wrong. Of course there are. Again, be careful what you assume. You have no knowledge of what’s in our labs and our cellars.

      The smart people are those who come out to our releases. Do you know why? They get it: they understand that they are witnessing close up and first hand the step-by-step development of an industry. It’s a once-in-a-lifetime chance to see. I saw it firsthand in California, and they did not get where they are all at once in one giant leap either. People who follow Inwood know that there will be successes and failures, but every time there’s an advance, it’s always the most educational and exciting wine experience one can have because it’s never been done before and could be history in the making.

      So back to price: you assume, wrongly, that we make our wines to be competitive with some other whatever in the marketplace. Of course, you would assume this since your job is to buy on Tuesday and sell on Saturday. Anyone with common wine knowledge can do this job, and you assume that all wines come to you with the same goal: to be bought on Tuesday and sold on Saturday.

      An Inwood Wine does not fit this model because we are propelling a developing region. Here’s how a developing region works: Level 1 you have hobbyists and tinkerers doing unsophisticated research. If something shows promise, with Level 2 you get serious researchers whose job it is to perfect the science which exactly means: to make sure the results are repeatable and can be replicated across all sets of variables. If there is success there, Level 3 will attract money for the first time. In Level 3, the goal is to ascertain what type of reception prototypes receive in the marketplace and whether the consumer can understand and responds favorably to the product.

      Up to this point, zero scales of economy have been achieved. This is where Texas is today. If all goes well, Level 4 will attract large scale investment which will put the product into full production and achieve, for the first time, true scales of economy which will determine what the final price of the product will be in the future. By my estimation, Texas needs a minimum of about $250 million in permanent investment now to achieve full scales of economy equal to California or Spain or all the rest of the fully developed regions.

      Therefore, it is completely senseless to evaluate any Inwood Wine (and many other Texas wines as well) on any basis of price as we have no such investment to facilitate mass production. It’s the same reason handmade cars don’t make pricing sense. How much would an iPhone cost if you just made one? Now, just in case you have an extra $100 million or so laying around that you’d like to pony up, I suggest you get a grasp on what we’re facing.

      Does that mean Inwood is not of interest? Of course not, Inwood is of more interest to people than ever. Everybody wants to know what is the very best that Texas can do? What is our highest potential? Where are the sweet spots in terms of varieties and regions? (We’ve had 7 vineyards and grown 37 varieties). What’s the best that can be done in difficult weather? There’s a million reasons to buy Inwood and it’s always educational and intellectually stimulating.

      In the end, I submit that all of the “hubris” as you say, is ascribed to you. Nobody but the most Arrogant among us would publicly post such comments with so little facts. The financial sacrifices made by our family to advance the Texas industry have been astromonical. The painful and often tearful results we have had to endure for our hard-fought progress give you no right to ascribe any type of “hubris” to us. The only “hubris” here is sommeliers making careless assumptions that they possess some superior knowledge than the rest of us and posting publicly, even though they have not tasted the wines and educated themselves on the current state of the industry. Dan Gatlin, Winemaker

  2. arbiterbibendi: There is an unshakable commitment to excellence for the best, and Skinny Girl for the rest.

  3. Instead of such a long drawn out comment, how about you let the wine speak for itself.
    It seems that only in Texas do winemakers get royally pissed off when a potential customer has something negative to say.
    I know I have had differing opinions about certain Texas wines and have overturned quite a few apple carts over the years, pissing off many Texas winemakers to the point where I have to say from their response “I will no longer buy your wine and will make sure to tell all my friends not to buy your wine!”

    Now here is the issue I have with Dan’s passionate comments: the original commenter was not knocking Dan’s expertise nor his commitment to the industry, he was merely talking about the price of his wines. Which in all honesty from a consumers point of view is a very big factor!
    (Even Andrew Chalk on his Viognier tasting used price as a reason to buy a few of his wines…which I digress but will also add coming from someone who has drank A LOT of Viognier, the non-Texas selections were quite poor…)

    Another thing I do not take kindly to is being “educated” by someone trying to sell me something.
    When going to buy a big ticket item an educated consumer educates himself with outside information first before he is “educated” by the Salesman. A salesman “educating” a customer (while maybe the salesman is well meaning) is still considered a sales pitch….

    “Our Mission at Inwood Estates is to push the envelope as far as possible in every single vintage to research and ascertain the very highest quality able to be produced in Texas in that year REGARDLESS OF PRICE.”

    Do you think that Dan is the only one that does this and the rest of Texas doesn’t. In my opinion that is an arrogant slam to the rest of Texas winemakers. I know many winemakers here in Texas that have just as much commitment to the industry as Dan and feel just as strongly as Dan does about making quality wine, however they price their wines at half of his prices.
    Also too if cost should not be a factor then why has Inwood released a second label which is not 100% Texas wine but is half the price?
    I thought people were in business to make money?

    I personally have been very disappointing at the quality for price ratio I have found in Dan’s wines. I read a lot of great reviews about his Tempranillo but I paid full price for it at a store, put it into a blind tasting with several other “passionate” wine folks here in Dallas, and It was the most expensive wine in the line up and was the least liked….I will spare you the comments from those there tasting the wine that night.
    I have since purchased several other wines from Inwood at several other Dallas retail locations and have not found the quality up to snuff with the price I paid. (some of his Chard was collecting dust on the shelf at Whole Foods in Lakewood and the Whole Foods on Park disscounted some of his wines quite drastically to get them to move off the shelf)
    Im sorry but I know many people in Texas who have not been to Inwood to receive the “sale pitch” but have purchased Inwood wines on the shelf at their local wine stores that will agree with me about the price issue here. No one is saying that Dan is a evil man or lacks passion, they are just saying “buyer beware!” “you will not get what you pay for here”
    Much like going to “Ripley’s believe it or not”
    There are far to many great wine values out there right now (even in Texas) that as a regular wine drinker who buys wine daily that I would rather spend my 40.00 on higher QPR than Inwood wine.

    Perhaps if Dan is so passionate about getting to level 4 maybe he should just give away his wine to investors instead of selling it to the public for now.
    Seriously that was not a sarcastic comment but from someone who actually wants to see Texas wine grow.

    • Truckin6382

      Straightshooterwines, I don’t see anything in Dan Gatlin’s post that suggests other TX wineries haven’t done a lot of research. I just see that he puts a lot of effort and research into his wines. I haven’t met any other winemaker in TX who has planted as many grape types in as many locations as Dan, nor have I seen any other winery dedicating over two decades to researching and planting before selling a single bottle. I assume he did this to assure that his product was as good as possible prior to release. That doesn’t mean these other wineries don’t exist.

      Dan has done AMAZING things for the TX wine industry, and his wines are built for a crowd that appreciates old world styles over American styles.

      I would also urge you and your customers not to judge his wines based on the examples you have picked up. Everyone, with the exception of most retail locations, knows that you do not store wine cork up.

      • Then why even sell them on a shelf at retail locations?
        Sorry but like Andrew Chalk mentioned before in other post, why even waste my time commenting back to someone who doesn’t even use their real name!
        And there are others here in Texas that have done the same….They are just humble than Dan and only want the industry to grow not be the “grand cru classe” of Texas wine with their prices…..

      • Truckin6382

        I don’t know Dan Gatlin’s sales strategy. Sorry.

        Anonymity is one of the greatest things the internet provides. I do not use my real name, but I was at the release, and I was seriously impressed.

      • Truckin6382

        Obviously Andrew Chalk was impressed as well.

  4. straghtshooterwines: Thank you for your comments and contribution to this discussion. Taking you at your word, that you want to see the Texas wine industry grow, I am surprised that you come to a few of the conclusions that you do.

    First, Inwood’s mission could be paraphrased as being to produce the very best wines that can be made in Texas, without compromise. Dan Gatlin at no time claims exclusivity in that. On the contrary, he shares his hard and expensively earned knowledge with newer growers and winemakers at conferences (usually for no fee) all the time. His standing in the industry is, in large part, an outcome of that selfless sharing of minutest and most important details of making wine in Texas, a subject where there is still no cookbook and only a few known regularities.

    It is vital to realize how important that ‘hardscrabble’ knowledge is. Here is an example: One conclusion that I have drawn from this year’s 100-year frost in the high plains is that the industry must diversify its sources of grapes within the state. To that end, I have casually (following an AgriLife tour there) asked numerous growers and winemakers what they think about the prospects for grape growing in Parker and Grayson counties. I can tell you that I could write an article with any conclusion you wanted as to the answer to that question, and find grower and winemaker quotes to support it. These are the most informed participants, and they don’t know. That is how little we know about the terroir in our state. Establishing the answer to that question could, conceivably, make high plains frosts a far more minor event, so it is very important.

    Likewise, participants already have millions of dollars staked on Tempranillo as the best red varietal in the state. Our knowledge of that regularity is in large part, but not exclusively, due to the decade of experimentation done by Dan Gatlin.

    Second, you are perfectly entitled to regard any given winery’s prices as too high for your taste. However, the market’s opinion is given by whether the winery sells out. Inwood sells out.

    Third, there is nothing wrong with a sales pitch. I have one, you have one. The issue is whether it is honest and whether you want those criteria. Do you want a winery that tries to make the best wine possible? Or do you want one that ships in California jug wine and misleadingly labels it to make it look like Texas wine? Or one that calls the front label the back label to game federal labelling rules? I’ll take an honest attempt to make the best wine possible any day, and I will applaud and publicize the work of all Texas wineries pursuing that goal.I hope you will as well.

  5. Well, thanks to Andrew and Truckin6382 for your supportive posts. I was working on a response which seems a little behind now, but I’m going to post it because we’re back to this Humility vs. Hubris issue. My sense is that this is where all the vitriol comes from. I suggest that all the other comments raised previously are now clearly ancillary as this thread has continued. Furthermore, this issue has history and maybe it’s worth re-counting some of it for this audience.

    Thanks to Truckin6382 for pointing out that we poured millions into grape research for 25 years before ever releasing a wine into the marketplace. On the day that I released my first wine, the most expensive wine in Texas was $21 and almost no restaurant in Texas would sell it. At that time, I was subscribed to the List Server, an ongoing blog of sorts among the wineries. When they found out that our price was to be $39.50, the comments on the List Server became so horrific and vitriolic, that I unsubscribed. I was accused of every kind of charlatanism imaginable and excoriated for my “hubris and arrogance” over and over. None of these people knew me personally and I never issued any response to any of this and simply disconnected the service.

    I resigned myself to the fact these other Texas wineries were never going to befriend me in the future.

    The hate persisted and was spread throughout the industry by these competitors and their distributors. Although none of them know me in person still to this day, at least to my knowledge, almost everything they believe about me is an outgrowth of this image fabrication.

    The next 2 things that happened served only to intensify the problem. In our first year, we picked up an unprecedented and history-making 100 top restaurants including Pappas, Capital Grille, III Forks, Del Frisco’s, Fearing’s, etc. If they hated me before, now they really hated me. Next, they were forced to follow my lead: the very next Spring, 80,000 Tempranillo vines went in the ground in West Texas. Growers there tell me now there are almost 1 million, although I’m not sure we know exactly. All of this was like throwing gasoline on fire.

    There is no “hubris” attached to Inwood Estates, its wines, or me personally in reality. As I said in my first post, please stop stating facts not in evidence. At Inwood, we live only in the world of facts, not rumor and innuendo. That’s why I took great care to talk about the science and the Levels which we expect products to graduate to in order to be successful. At no time ever, has Inwood stated publicly or otherwise that we are a Grand Cru Classe for Texas, although I have heard this ascribed to me many times as if I did. It is a complete misnomer.

    Your comment about making money is fascinating: does farming all summer long in the heat to produce 21 cases of wine sound like a money-making enterprise to you? Can there be any doubt about why this is expensive?

    Our Mission stands as stated. We are showing you the Sweet Spots where Texas wine will be. We are showing you the FUTURE, just like we did with Tempranillo. How much money would you say has been invested in the California wine industry? 50 billion? 100 billion? More? When we get investment capital like they have, we will achieve the scales of economy like they have. Until then, we will continue to show you the roadmap, love us or hate us, through successes and failures, and yes, no matter what it costs. D
    And by the way, straightshooterwines criticized somebody else for not using their real name. Is straightshooterwines this guy’s real name or did I miss something?

    • Dan, You must not be very Tech Savvy, my name can be found in my blog. If you actually cared about what people are saying about you and your wines you should have looked at my blog. I have a wordpress account through my bog and WordPress makes it easy to comment and get notifications through it.
      But since im a little nobody you could care less about anything I say….but remember nobody can become somebodies……and when you want to eventually invite me to write about your new wine released I will say no…. matter of fact I will say “Hell no!”

      One thing I have learned working a job that keeps me out in the Humidity and heat of East Texas, you cant trust what people say to you only what people do. You judge a man by his actions not his words.
      Your actions (and the product you have produced) do not warrant in this day and age the price you have set for your wines. You can tell me all day long trying to justify with comments making me feel inferior but at the end of the day its all just hype. Im sorry but even your tone in your response as well as the selection of words you use comes across to this Native Texan as arrogant and snobbish. Very much “grand cru classe.” But maybe thats just me, I have never met you but the vibe I get from your comments speak to me like someone I could not get along well with.

      BTW Even at this price I would not buy your wines Dan

  6. Dan, I have nothing against your wines. In my experience they among the very best in Texas and I’m sure the new vintages are even better. My only beef and the reason I’ve never bought them for a wine program is the prices are too high. I was not dropping names to look cool, I was listing wineries that you have chosen to put yourself alongside with your pricing. That is where the ‘hubris’ comes in. The same applies to $100 Patagonian Pinot Noir, $50 Amador Barbera and $300 Napa Cabs. Not once did I question your wine experience nor claim that I have any sort of superior knowledge or experience to you. You may say that you are not pricing to compete with anyone but by offering wine for sale you can’t avoid the comparison. The consumer/buyer has a choice on what they want to spend their money on and like it or not price is a major factor in their decision.

    It’s one thing for a consumer to buy for themselves. They make the simple decision whether they think the wine is worth the price and vote with their wallets. When you buy for others, as in a restaurant or retail situation, different factors apply. Like it or not, no one but you and your accountant give a damn what your costs of production are. Whatever you do needs to be justified by the final product. At the end of the day, the only thing that matters is whether the buyer believes that they can re-sell the wine for the margin they need to achieve. In a restaurant situation, where most ownership holds the sommelier to a 3x markup, you need to be able to confidently go to the table and tell the guest you believe that this is the best way they should spend their $150 that night. Despite the quality of your wines, I’ve never been able to do that when I have what I consider to be better wines for the same or less money. Other people are able to make that statement. Good for them, everyone has their own valuation priorities. Our priorities are to make our guests happy, make the restaurant money and make the chef look good. Meeting your business plan and adhering to your mission statement are not our concerns. If you’re going to mark the wine up to restaurant levels it has to over-deliver its pricing to keep your guests happy. Building a successful wine program is not about collecting as many trendy wines or advancing a particular cause as much as it’s having a wide array of wines available to satisfy your guest’s desires. If you can spread the word about exciting new producers/regions/varieties that’s great but not at the expense of good service which includes giving them the best wine you can find for whatever price they want to spend.

    I have long supported Texas wineries such as McPherson, Pedernales, Duchman and others who make excellent wines in Texas that punch well above their weight against the rest of the world. The great wineries mentioned have achieved their status over many decades and often centuries and Inwood’s accomplishments, which are substantial, are still relatively recent. Montelena Chardonnay and Stag’s Leap Cabernet still cost a lot less than Marquis de Laguiche Montrachet and Lafite despite winning the battle of ’76. When your wines over-deliver their price points among their piers we’ll be right there championing them. You still need the support of somms and retailers to get the word out and you won’t get very far by alienating your strongest potential allies.

  7. Andrew, I have been lurking for a while and have heard the same comments from Dan whenever someone talks about the price of his wines. Several instances they have come across as more arrogant than this recent one, no doubt he has changed his tone as I have over the years, however his basic “sales pitch” is the same.

    I understand your points entirely and even believe in #3 myself however I am not a wealthy man of means and while my wine budget is greater than most I can can not always afford to spend that kind of money on Texas wine. Texas is one of the regions that has really burned me at the over $20.00 price point. I sometimes do spend more than $40.00 on a bottle of wine but when I do I want to make that bottle count as best I can. Texas is not the place for that price point currently.
    As a wine professional I can understand how to you the price of wine is not as important as other factors, but I am merely a consumer.
    I pride myself in finding high QPR (Quality/price ratio) wines and have amazed some very discerning wine drinkers with amazing wines they thought were 3-4times the price. Many times from an unknown region. (I just wish it was from Texas more often)

    Dan sells out of his wines because they are all small production….Just like the same mindset at Sandstone. (which I will say I no longer will buy their wines due to my first paragraph in my original post…..)
    Even the Mastretta (a hand made Mexican super car) sells out every year, But that does not mean that its quality is similar to a Ferrari or Lamborghini or even a CRX with a Turbo Charged K20 engine. 😉

    There are many 100% Texas wines made by established producers that are good QPR and just off the top of my head I can think of at least 5 to 6 north of Waco that are “pushing the envelope with every vintage” And they charge far less in the price of their wines than Dan. All are apart of TWGGA and they all take turns speaking at their conferences every year as well as other seminars.
    I am not saying that Dan is wrong for selling his wines at this price (he has that right) but I do feel his pricing is a little discrediting to an uneducated persons perspective. Specially when you have to be sold on the price of the wine rather than let the wine speak for itself.

    Andrew, You and I many not see these points 100% eye to eye, Particularly with Inwood, but I do respect you sir for your authentic passion in the states wine industry.

    Im going to digress, but I wanted you to know something Andrew…..
    Regarding your recent flare up about the “Go Texan” stamp on non-Texas wines, I brought this up several years back when I discovered a local Dallas Winery that is a “Go Texan” member was using “Go Texan FB and twitter accounts to promote an event they were hosting (that winery sold no Texas wine). I brought this up to Bobby Champion and later met him face to face and he explained to me the “added value clause” and told me pretty much “chill dude.”
    Yet Billboards like this are still up on 635 E
    I find it interesting that you did not gain much support from many of these Texas wine Bloggers….. and am shocked that they had the audacity to spout that you did not know all the facts. One in particular that is an arrogant ass….They said the same thing about me when I started asking them questions about state marketing dollars going into bloggers pockets and yet they still continued to blogging without making any mention about it to their readers. (I could go on and on and on….according to them I am your friendly neighborhood conspiracy theorist)
    These people seem to have sided themselves with the wineries that like to hide behind labels (probably because they like their free wine and night stays at the winery B&B’s for a good positive blog post) instead of promoting what everyone else in Texas already thinks “Go Texan” means.
    Says a lot about character if you ask me…..

  8. Pingback: City of Dallas Chardonnay Release Party This Saturday at Inwood Estates Winery | cravedfw

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