In the age of COVID-19, Texas Hill Country wineries are adapting their strategies and approaches. This month, Bending Branch Winery shares their story.
As Texas businesses work to rebound from the pandemic’s impact, we got to wondering about how life has changed at area wineries. As an industry, area winemakers are essential to not only the region’s culture but also its economy.
So, how are wine companies adapting processes, procedures to meet consumer demand while keeping employees and customers safe from an unprecedented disease outbreak?
Thankfully, Jennifer McInnis Fadel, general manager of Comfort’s award-winning Bending Branch Winery, graciously offered to answer a few questions for us to share with our readers.
The Texas Wildflower (TW): To begin, what can you tell us about Bending Branch Winery?
Jennifer Mcinnis Fadel (JMF): Bending Branch Winery is best known for its style of bold red wines, especially its signature grape — Tannat.
There is a familial feeling within our team and an incredible sense of community among our wine club members. Wine education is a big priority for us, so our team can speak about the unique grape varieties and fermentation techniques we use, such as Cryo Maceration (freezing) and Flash Détente (heating).
During the pandemic, we’ve been continuing education remotely with our tasting room staff members when they’re not able to work in the tasting room.
TW: What would a typical springtime look like around Bending Branch Winery?
JMF: Spring is typically a peak season with many people exploring the Texas Hill Country to see the wildflowers and visiting wineries to try new releases of rosé and white wines.
Our founders are from Kentucky, so – had the pandemic not have happened – we would have just hosted an annual Derby Extravaganza the first Saturday in May. We’d have had a big hat parade contest and served our Single Barrel Blanc mint juleps made with our bourbon barrel-aged Picpoul Blanc wine. The 10th anniversary event would have been hosted by Frost Bank.
Now, we’re planning to host it on the new Kentucky Derby date of September 5.
TW: Can you share how the pandemic reshaped your routine?
JMF: Absolutely! Our management and office personnel have been working from home since the middle of March, and we scaled back production work. The tasting rooms are closed to the public and offer curbside pick-up and delivery.
We’ve gone from a weekly planning meeting to daily morning Zoom meetings. Our marketing strategy has gone from ways to attract visitors to ways we can get wine to people’s homes and connect with them online. We host weekly happy hours on Zoom to stay in touch with our wine club members and biggest fans. We issue a work schedule weekly instead of biweekly right now because tasks, news, or developments change so quickly.
At times, it has felt as if we’re recreating the wheel daily. Now, that we’re settling into a rhythm, we have to constantly remind ourselves of what’s possible and allow ourselves to let go of the things that are not. And that’s OK. I keep reminding myself and others to be kind to ourselves. It’s a stressful time and all we can do is take it one day, one week at a time. That’s the best anyone can do.
TW: Perhaps more than ever, the right glass at the end of a long week can be an invitation to slow down and savor the bright spots of life. Care to share when and how people might purchase Bending Branch products?
JMF: Our wines are available online at www.bendingbranchwinery.com and can be shipped to 30+ states. Wines can be ordered and picked up through our touchless curbside service. We also deliver within 50 miles of Comfort, which includes San Antonio areas like La Cantera, Castle Hills, Alamo Heights, Stone Oak, etc. Bending Branch wines also are available at H-E-B.
TW: What precautions are you taking that will reassure folks about “safety” in the age of COVID-19?
JMF: Owner/Winemaker Dr. Bob Young has led the charge on precautions for our team because of his background in public health medicine, and he studied epidemiology. The office, management, and marketing teams are working from home and we’re on Zoom a lot. We are limiting the number of employees working in any area on the property. Everyone is required to wear masks at all times unless they are working alone.
In production, we had suspended bottling until we were able to reconfigure the bottling line to allow for appropriate physical distance. The team started bottling [again in April]. We are issuing face shields to anyone who works on the bottling line, in addition to masks and gloves. Dr. Bob purchased UV wands in the first week of the stay at home orders. The team is now using them to sterilize surfaces and boxes and bottles that are purchased.
TW: What’s the biggest takeaway you want for readers to have about the brand?
JMF: Bending Branch Winery’s mission has always been about experimenting with grape varieties best suited for Texas and new fermentation techniques to coax the best qualities from the grapes. That takes time and patience, sometimes allowing wines to age longer in barrels.
We’re applying that same outlook to this pandemic, using science in our precautionary and sanitation methods and exercising patience in reopening to ensure the safety and health of our team and visitors.
TW: Finally, what are you looking forward to, after the lockdown is over?
JWF: As we approach the end of the lockdown, I’m hopeful people will continue to take precautions necessary to continue to slow this virus until there’s a vaccine. I’m looking forward to seeing familiar faces and sharing a bottle of wine with friends, however long it might be before that is possible.
I’m nervous and excited to implement some of the creative processes we’ve developed to conquer the challenges of providing service in new ways. I’m optimistic that this experience has revealed the importance to support local businesses — drink local, eat local, buy local; know your farmer, grower, winemaker.
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