#Cellar rat how to

Being able to jump into the production side of things while discussing Texas wine is STILL a thing that makes us the best.ДЇast forward to May of 2013. As it turns out, all the knowledge and experience I had gleaned from the hands-on part of the wine industry lend themselves nicely to touring. I figured why not? IвЂ™m expanding my horizons and knowledge base so letвЂ™s try this on for size. While I was contracting, I received a call from Randy Booher, owner and operator of Texas Wine Tours, asking if I would be interested in touring here and there. As an independent contractor, I gained a lot more experience and knowledge base from several wineries and vineyards in our area. Immediately following my time at William Chris Vineyards, I became a contractor for vineyard/winery/tasting room work.

#Cellar rat how to

Eventually, I learned how to chat about wine and the Texas wine industry with folks who came into the tasting room. I also was responsible for keeping the winery organized and clean.

From there I moved into the cellar where I learned how to turn those grapes into wine and my stint as a cellar rat began.

Although the learning curve was steep, the knowledge has proven indispensable. My teacher was and is respected state wide as one of, if not, the best viticulturists in Texas, Bill Blackmon. I had no love for wine and no experience in fermentation sciences.ДЄlmost immediately my job of being the handyman turned into farming grapes (another thing I had no clue about). My job history is all in blue collar manual labor so, at that time at William Chris, it was quite handy to have someone with my skill set on staff and on premise. I needed a job and Chris needed some help. Not because of my love for wine but because of my addiction to food and shelter. My story begins when I moved from San Angelo to the Hill Country to go to work for William Chris Vineyards in 2010. Today weвЂ™d like to introduce you to Clint Thomas.Д¬lint, we appreciate you taking the time to share your story with us today.