For this month’s Winemaker Profile, we spoke with Sonny Rivera from Red Rock Vineyards. He is a Texas winemaker whose journey into viticulture was inspired by a life-changing trip to Italy and a desire to create healthier wines using natural methods. We are pleased to present Sonny Rivera as this month’s featured Winemaker Profile.
- What did you do before becoming a winemaker?
Before becoming a winemaker, I became a Neonatologist and nutritionist for 21 years, and still am today.
- What is the toughest challenge about being a winemaker in Texas?
I have to say it is not using pesticides or herbicides on your vineyard. The geographic area that I am in has many problems with the weather that can kill any non-resistant grapevine, as they can bring in many pests. It is important to treat your soil like a premature infant; if you do not get the natural nutrients right, the infant or plants will not do well.
- Is winemaking an art or a science or both?
I believe from my experience, it is both. You need to always understand the science behind your plants and what they require, but at the same time understand what nature also needs. This helps create your fruit that will provide your wine. If you grow grapes that are sick, your wine will not be good. If you grow beautiful, healthy grapes, your wine will taste amazing!
- What is your favorite food and wine pairing?
I really love our Lenoir with a garden-fresh tomato and fresh mozzarella dressed with virgin olive oil and balsamic vinegar! It also pairs well with a ribeye steak!
- If you didn’t make wine, what would you do?
I would definitely continue raising more olive trees and continue to make more fresh, virgin olive oil for our community. This is one of the healthiest foods that is good for you.
- What first attracted you to winemaking and how long have you been doing it?
My initial interest into winemaking came after traveling to Italy in the early 2000s for the first time and being served wine that was so full of flavor without the negative side effects. All the wines were light, crisp, and felt so natural to the body. I had been drinking wine for many years, yet never had I experienced wines that were so exceptional. What was their secret? The Europeans do not use pesticides or herbicides, and it is normally ready to drink within less than a year. How was this possible? I had to buy wines here in the States that were 3-10 years old for them to be ready to drink. So, my son Austin and I embarked on his suggestion to jump into the winemaking business and bring this to our home. That started 16 years ago, and we have learned many lessons since.
- What is the most common question you are asked as a winemaker?
Why did you choose your grape varietals? We first chose a ½ acre test plot to see how Sangiovese, Tempranillo, Verdejo, and Lenoir (Black Spanish) would do. All the plants did well for two years, and I thought we were on the right track, and we therefore planted one acre of each of Sangiovese, Tempranillo, and Lenoir, with Verdejo planned to be planted the next year. All European varietals began to show disease rapidly in the third year, and eventually killed all Sangiovese, Tempranillo, and Verdejo. The Lenoir was perfect and did not show any disease. From then on, we chose to plant only resistant varieties that would do well with only organic methods of management.
- After a long day in the winery or vineyard, what do you do?
I usually spend 20-30 minutes outside and watch the sun go down. Truly a beautiful sight! It can really bring down any stress you feel, and sometimes I will pour a glass of any of our estate wines to enjoy the moment.
- What’s the greatest part about being a winemaker?
It is the understanding as to what makes a beautiful aromatic wine from a specific grape varietal that we grow. If you have beautiful mature fruit, you will make beautiful wine. You do not need to add anything extra or remove any unusual flavors.
- What is your winemaking philosophy, that is, what are you trying to achieve with your wines?
I want people both that drink wine to know what wines without pesticides, herbicides, and without added sulfites taste and feel like in their bodies. It is a different experience and will improve your food experience as well. We need to realize everything tastes better without pesticides and preservatives.
- Anything else you would like to add?
We would like to start a movement where natural wines are local aspects of our community that everyone can share and add to the need for healthier food and drink.
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