Episode 82 - Sage Vintage Crush Pt2

November 17, 2024·57 min·5 clips

Sandy Roads grows a mysterious grape varietal that's the only one of its kind in the entire United States.

This episode features hosts Will and Michael continuing their conversation with winemakers Michael Barton and Wes Jensen of Sage Vintage Crush, a Texas custom crush facility. The discussion explores the philosophy and operations behind their collaborative winemaking business. Michael Barton recounts tasting a unique varietal from Sandy Roads Winery, which he discovered at the Lonestar International Wine Competition and notes is currently the only place in the United States growing it. The hosts and guests compare the American concept of "grape" flavor, often tied to Concord grapes, with the diverse profiles of wine grapes. They discuss regional wine cultures developing across the U.S., from the Ozarks to the Carolinas and Texas, contrasting them with the single-bottle focus of traditional Spanish wineries. A key insight is how Sage Vintage Crush ferments large lots of a single varietal, like Sangiovese, for multiple clients but then personalizes each batch so the wines taste distinct. Barton and Jensen explain they have no current plans to start their own vineyard, brand, or tasting room, preferring to focus on improving their custom crush services. The conversation covers the entrepreneurial reality of having no "off button," with Jensen sharing that he decompresses by hunting or playing golf, while Barton goes to the gym. The group addresses the topic of vegan-friendly wine, noting fining agents like egg whites or casein can be non-vegan, but their primary goal is making the best wine possible. They reveal they have aged wine in bourbon barrels, a popular marketing choice that resonates with bourbon drinkers, and are experimenting with a Madeira-style Blanc DuBois in one. Host Will shares his own experimental method of aging Tempranillo in a barrel previously used for old fashioneds, infused with blackberry sage vodka. They debate whether winemaking is an art or a science, using the example of adding oak balls to stainless steel-aged wine to create a separate flavor layer. Barton received the Lewis Qualia Award for pioneering spirit in the Texas wine industry, an honor previously given to figures like former Governor Ann Richards. The hosts praise the humility of Barton and Jensen, who emphasize the communal nature of the Texas wine industry and credit other pioneers like Alphonse Dotson, John Rivenburg, and Chris Brundrett. The tone is conversational, humorous, and deeply appreciative, featuring personal stories and good-natured teasing among friends. The style is educational but relaxed, blending technical winemaking details with broader industry philosophy. This episode is ideal for listeners interested in the behind-the-scenes business of custom crush operations and the collaborative spirit of the Texas wine community. Those seeking a highly structured, formal interview or a debate on controversial wine topics might find it less engaging.

As heard by us

Texas wine talk that blends craft, local pride, and a few unruly detours.

The episode stays anchored in Texas wine and the pull between trying new ideas and keeping the wine at the center. It moves from Old Vine Texas in Mansfield to barrel-aged Tempranillo, blackberry sage vodka, and even the idea of smoking wine, so the practical details keep the…

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Why you'd press play

For listeners who want Texas wine talk, a Mansfield tasting-room plug, and a Tempranillo aging story.

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