More wineries are showing up in East Texas, but one winery that has been around since 2007 is Tara Vineyard & Winery. At the helm is Susan Steger. We wrote about our visit to the winery about a year and a half ago, and since then the pool is done and very inviting during the summer. We are delighted to highlight Susan Steger in this month’s Winemaker Profile.
- What did you do before becoming a winemaker?
Before becoming a winemaker, I was deeply involved in the hospitality and tourism industry from a personal perspective. My experience in creating memorable guest experiences on my sailboat adventures naturally transitioned into my passion for wine, where I found a new way to connect with people through the art of winemaking and naturally delicious food. I am a long-term lawyer with Fragomen, I am inspired by assisting others to have a better life and for Corporate America to have the foreign talent needed to be successful.
- What is the toughest challenge about being a winemaker in Texas?
The toughest challenge in Texas is undoubtedly the unpredictable weather, along with the need to find the right team members to support the ultimate Texas experience. In Texas we are always solving issues involved with late freezes to scorching summer heat; the climate demands constant attention and adaptability. We must always be prepared to pivot our strategies to ensure the quality of our grapes and customer experience are the best possible given the challenges.
- Is winemaking an art or a science or both?
Winemaking is truly both an art and a science. The science comes into play in understanding the chemistry of fermentation and grape growing, while the art is in blending those elements to create wines that express the unique terroir of our vineyard and Texas.
- What is your favorite food and wine pairing?
One of my favorite pairings is a fresh garden salad with grilled shrimp and a generous crumble of tangy goat cheese, all complemented by our crisp Blanc du Bois. The wine’s bright acidity and citrus notes cut through the creamy, slightly earthy flavors of the goat cheese, elevating both the cheese and the wine. The refreshing qualities of the Blanc du Bois also enhance the vibrant freshness of the vegetables and the delicate sweetness of the shrimp, making this pairing a harmonious and satisfying experience.
- If you didn’t make wine, what would you do?
If I weren’t making wine, I’d likely still be involved in the hospitality industry, perhaps focusing on culinary experiences. The connection between food, wine, and people is something I am very passionate about, and I’d love to explore that in different ways. I am passionate about natural foods that enhance ones health and wellbeing.
- What first attracted you to winemaking and how long have you been doing it?
My passion for winemaking began over a decade ago, inspired by nature and the idea of creating and crafting wines from the ground up. Tending to the vineyard is magical, nurturing the grapes, and then transforming them into a wine that reflects the essence of our land. The entire process, from soil to bottle, is a deeply rewarding experience that connects me to the earth and to the people who enjoy our wines. The crafting of wine and bringing people together to enjoy and socialize has been a lifelong passion.
- What is the most common question you are asked as a winemaker?
The most common question I get is, “How did you start this?” It’s a great conversation starter because it allows me to share the story of our vineyard, the Murchison INN, and our family development of the unique agribusiness/tourism spot that we developed for the community and tourists. We have the best kept secret in East Texas, offering a unique experience for people and families alike.
- After a long day in the winery or vineyard, what do you do?
After a long day, I love to unwind by enjoying the sunset at TARA with a freshly cooked pizza with herbs from the TARA garden followed by a relaxing swim in the TARA Inn pool as the sun sets. It’s the perfect way to recharge and reflect on the day surrounded by the beauty of the vineyard.
- What’s the greatest part about being a winemaker?
The greatest part is seeing people enjoy the handcrafted wine we’ve worked so hard to create. There’s immense satisfaction in knowing that something we’ve nurtured from vine to bottle is bringing joy to others.
- What is your winemaking philosophy, that is, what are you trying to achieve with your wines?
My winemaking philosophy is centered around authenticity and expression. I aim to create wines that truly reflect the character of our vineyard, wines that tell a story of the land, and the season in which they were made. I believe in purity, so when you enjoy TARA wines, it’s genuinely made only from grapes without unnecessary additives.
- Anything else you would like to add?
I would just like to express my gratitude to everyone who supports local winemakers and local fellow wineries and growers throughout the state of Texas. Texas has a vibrant and growing wine community, and I’m proud to be a part of it. We’re always striving to improve and bring something new to the table, and we couldn’t do it without the support of wine lovers everywhere.
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