One of the first totally custom crush facilities in Texas was Texas Custom Wine Works. Today they offer many different services and are a one stop shop winemaking facility. It is always good for a business to have an experienced winemaker, and Texas Custom Wine Works is no exception with winemaker Anthony Mosley. We are pleased to showcase Anthony Mosley as this month’s featured winemaker profile.
- What did you do before becoming a winemaker (if anything)?
I worked in the tool and die industry, basically a Precision Machinist. Most of the common items we use every day come from a plastic injection mold.
- What is the toughest challenge about being a winemaker in Texas?
Early, long, and hot summers make pH an interesting problem to overcome and definitely the most challenging. Also, in the Texas High Plains, grape vines can experience late freeze and hail, but will never be troubled by too much rain.
- Is winemaking an art or a science or both?
That’s a hard one! I would say it’s a balancing act of both. You better know and understand the chemistry behind winemaking. I look at the art as being the winemaker’s stylistic approach.
- What is your favorite food and wine pairing?
My favorite pairing changes a lot. Overall, I think it has a lot to do with the company and atmosphere, but I love Texas Tempranillo and smoked pork belly.
- If you didn’t make wine, what would you do?
I cannot see myself doing anything else. However, if I had to choose, I would grow grapes or raise quality Texas beef.
- What first attracted you to winemaking and how long have you been doing it?
I have been making wine for various labels for over ten years and it all started by accident. I was employed full time and then laid off, so I found extra work at a winery and soon fell in love with the whole process.
- What is the most common question you are asked as a winemaker?
The most common questions people ask me is “How did you become a winemaker?” or “How many bottles are in that tank?”
- After a long day in the winery or vineyard, what do you do?
It depends on the time of year. During harvest, I focus on getting as much rest as possible. Long days and nights can wear any person down quickly. I do enjoy a cold beer or a glass of wine and try to get my mind off work for a few hours.
- What’s the greatest part about being a winemaker?
When you truly love what you do for a living, it doesn’t seem like work. There is so much gratification in seeing others enjoy the fruit of your efforts in a glass.
- What is your winemaking philosophy, that is, what are you trying to achieve with your wines?
My winemaking philosophy is be clean, be diligent, and pay attention to the wine. I am trying to achieve the best possible expression of the variety and vintage.
- Anything else you would like to add?
Texas grape growers and winemakers are improving so much faster now. Today, winemakers and grape growers are in agreement and together we are producing a top-quality product. I believe Texas wines can compete with wines from all over the world! They deserve to be on the menu at any restaurant. When I am reading the wine list, it makes me disappointed if I don’t see Texas wines.