Welcome to Lost Oak Winery's Blog.
Gene Estes' life has taken him from his Abilene birthplace to Vietnam, to France, and back to Burleson, Texas, where he founded Lost Oak Winery. From there, Gene's daughter, Roxanne Myers, has taken Lost Oak on its own journey, growing the company from one small building....
Read more here.
1. What are you drinking when you aren't drinking wine?
When I'm not drinking wine I am either drinking water or coffee.
2. When you aren’t at the winery, where are you?
If I'm not at the winery I can typically be found at home watching movies or studying at Starbucks.
3. What have you binge-watched on Netflix?
Right now I am binge-watching Gilmore Girls (again)
4. What is your favorite food?
My favorite food is Thai food.
5. What prior experience helps you in the job you do at Lost Oak Winery?
My last job had me on my feet a lot and moving equipment around and that has definitely helped me at Lost Oak. We are always moving around and interacting with customers.
6. How long have you been working in your area of expertise?
I have been at lost oak for close to 8 months now.
7. Tell me about one of the funniest things that has happened to you in this job.
I can't think of one single event that was funny, but staying after work and meetings with others is always guaranteed to make me laugh at one point or another. There are always fun conversations that vary drastically and it's one of my favorite parts of the job.
Lost Oak Winery Offers Mother's Day Gifts to Match Everyone's Taste
The “100% Texas” Winery Offers Sweet, Fruity, Chocolatey, Spicy, Creamy, and Velvety Options for Mother’s Day
With Mother’s Day just around the corner – it’s on May 8 this year, so don’t forget to circle it on your calendar – Lost Oak Winery has put together a list of some of their best and tastiest beverages as a gift-giving guide for the moms in everyone’s lives.
Women now drink most of the wine — 57 percent — in the U.S., according to Wine Market Council and Nielsen data, Roxanne Myers, former President and active member of the Texas Wine and Grape Growers Association, is helping you toast to the occasion with their picks of this season's best wines.
“This specially-curated collection of wines provides a wide variety of tastes and flavors,” said Myers. “Rest assured that we’ve gone out of our way to try and offer something to please the palates of just about everyone.”
Mourvédre Rosé – True to its name, this rosé has a delicate pink tint. Aromas of spring flowers and honeydew mix with a hint of minerality. Flavors of ripe melons carry over to the pallet. Gentle acidity and key lime zest on the finish lingers just long enough to inspire t another sip.
Sauvignon Blanc – The 2021 Sauvignon Blanc has a delicate straw color and structured well-spaced legs. With an overwhelming aroma of Bosc pear and hint of citrus, this is not typical in Sauvignon Blanc. Citrus is front and center on the palate, with hints of white grapefruit and verna lemon. The finish lingers on the tongue with notes of exotic kumquat and Persian lime.
Orange Muscat – The 2021 Orange Muscat has a delightfully faint straw color. Swirling in the glass reveals legs that cling forever to the glass. The intense aromas of candied tangerine, sweet almond, and delicate wildflowers washes over the senses. The flavor is of ripe peaches and honeycomb tempered with just the right amount of tart citrus on the finish.
Max – Bright and inviting color of straw starts this Sweet Moscato off. It has aromas of honeydew melon and granny smith apple with just a hint of spice. Tropical fruit comes alive in the flavor with notes of guava, kiwi and citrus. The finish is refreshing and lingers with a hint of key lime.
Viognier Reserve – Thanks to the barrel aging of this wine, it has a more golden hue but still manages to be bright and friendly. It opens up with aromas of honey, over ripe golden apples, and vanilla. With a mouth feel that is creamy and velvety this Viognier is an explosion of tropical flavors and a hint of spiced pear. The finish is delicate and lasting, turning into flavors of clover honey, clove, nutmeg, and vanilla.
Cabernet Sauvignon – This Cabernet Sauvignon has an inky ruby color. Aromas of black cherries, currants, and just a hint of licorice are ever changing with each inhale. Cherries and currants carry over to the palate but with the added flavors of dark chocolate and espresso. It finishes with a lingering mouth feel reminiscent of black tea full of structured tannins.
Meritage – With a beautiful endless garnet hue, this Meritage has soft aromas of boysenberry and vanilla. When it comes to flavor, Bing cherries are the star of the show. Hints of blackberry and huckleberry, along with soft baking spice, accompany cherry on the finish. Rounded tannins linger on the palate to finish this exceptional Meritage off.
Crimson Oak – This wine has a wonderful dark color, nice nose of strawberry, black cherry, and a hint of cedar. Full bodied wine with a nice balance of fruit and acid with a smooth lingering aftertaste.
* Read more from Newswire here.
Hot Ham and Cheese Pinwheels
- 1 can Pillsbury refrigerated Classic Pizza Crust
- ¾ lb deli ham (thinly sliced, but not shaved)
- 12 slices Swiss cheese (thinly sliced)
- ½ cup (8 tablespoons) butter
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- Preheat oven to 350 degrees F. Grease large baking dish with cooking spray.
- Unroll the pizza dough onto a cutting board or a large sheet of parchment paper and press into approximately a 13 x 18-inch rectangle.
- Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly (very important). When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1- inch wide.
- Arrange in a prepared baking sheet with 1 inch between pinwheels.
- Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat.
- Whisk until butter is melted and the glaze is smooth and combined.
- Pour evenly over the rolls.
- Cover and refrigerate for up to 24 hours or bake uncovered for 25 to 30 minutes until golden and browned.
What is Bud Break?
After the pruning season, the vineyard moves on to the next vine-growing process which is called bud break. Bud break is the beginning of new shoots and leaves growing on vines and is an exciting time at the winery! The "bud" refers to everything that will become the new growth of the plant. This means the grapes and leaves will start to bud. After a season of dormancy, the vines usually start to grow in March and April before they are the full vines that we know and love.
Being in Texas, bud break can be experienced differently. Some vineyards will have a harsh winter and will either prolong the burst of buds or not grow at all. The first bud break signals to the winemakers how well this growing season will go. Whether it's late or early, bud break is a fascinating time at any winery.
Sometimes in Texas, we have warm days in the early spring (late February – to early March). When this happens it is possible to have an early bud break and then a freeze in mid to late March that can destroy the primary crop for that year. Some varieties can still have a secondary bud break but it is usually much less productive than the primary bud break (10% to 40% of normal crop load). Normally early spring freezes do not kill the vines. This, however, is possible if the freeze is severe (temperatures less than 15 degrees F.).
Bud break normally takes place here between early to mid-March. There will be small, green leaves budding out on pruned spears that begin to develop into shoots. Dormancy is over. These buds will develop into long shoots (3 to 5 feet or more). This year, however, bud break will be later than normal because of much colder days and nights in early to mid-March. We believe that bud break this year will occur around April 1. This is good news because the likelihood of a late freeze in April is much less than in March.
The vines will bloom in mid to late April. Bloom is when the small clusters shed their flowers and then develop into clusters of small grapes.
It's in the early Spring months that bud break occurs but it won't be until May or June before we see the full-spirited vines growing. Until then, there will be baby clusters of vines that are still just as cute to fawn over and encourage to grow.
The Burleson community has wonderful women-owned businesses and leaders. Lost Oak's President, Roxanne Myers, was interviewed in the March issue of Local Life. Read her answers in the March Issue that focused on Women in business! Find the full article here.
Every industry faces its own unique structure, history, norms, and culture. How a woman fits into that industry, particularly as a leader, is ever-evolving and each person approaches it differently. Just as personality traits and breadth of knowledge shape how someone leads, the experience of being a female in Western culture also plays a role.
It is the people in an industry who shape how the businesses are run and how people respond to leaders. The experiences of a woman in business will be unique to their industry. Roxanne Myers, President of Lost Oak Winery, describes the grape growing and winemaking industry as a “very male-dominated field, from owner to winemakers.” Their primary consumers are females though. Roxanne said “I don’t think of myself in the context of being a woman in the things that I do. I hold various leadership positions and in all my roles, I try to put the people and the organization ahead of me, thus helping me focus on the right things not on what might benefit me.” She finds there are advantageous aspects of being a female: “I would argue that leading employees might be easier as a woman because we see the human side of the business.”
Being a business owner has enough challenges on its own, and whether or not the owner is treated differently as a female is simply one of them. These women have learned how to respond, as they would any other challenge. Roxanne addressed it this way: “Personally, I don’t find being female a huge barrier to success probably because I haven’t noticed. I’ve been too busy trying to build the business.”
WHAT FULFILLS YOU IN YOUR JOB AS A LEADER?
Roxanne: “I love results. I love compromise and collaboration. When we get results through compromise and collaboration, I feel like we all win.”
BALANCING WORK AND HOME LIFE
All the factors such as work, kids, friends, and phones in their nature distract from something else. When she is home, she does not plug into work. When she works out, she does not answer her phone. Roxanne stresses that it is a challenge that requires tremendous focus but has found that compartmentalization is the best way to accomplish her goals.
INFLUENCES IN YOUR CAREER
Roxanne learned from her stepfather, Gene Estes, who was the founder of the company she now runs. She said he helped her to be confident in what she does and taught her an important lesson: everyone will make mistakes, but the important thing is to pick yourself up and keep moving. She describes Gene’s trait of being “a hard worker, disciplined and kind person” as traits that she admires.
ADVICE TO A FUTURE BUSINESSWOMAN
Roxanne: “Know your strengths and know your weaknesses. Know when to look for competent help in areas that you don’t excel in or things that are taking away the focus on working on your business. Always work hard, nothing comes easy. Just work smart.”
Roxanne: "Traction by Gino Wickman. This recent read has really helped implement the systems necessary to accomplish your business goals. It’s a process and one you must hone but simplifies what we should be doing as entrepreneurs to be successful."
Apricot Glazed Carrots
- 2 pounds of carrots, peeled and diagonally sliced
- 3 tablespoons butter, melted.
- 1/3 cup apricot preserves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon orange zest
- 2 teaspoons fresh lemon juice
- Chopped fresh parsley for garnish
- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
- Put melted butter in a bowl, and stir in apricot preserves.
- Stir in nutmeg, salt, orange zest, and lemon juice.
- Add carrots, and stir well to coat.
- Sprinkle with chopped parsley.
What is Pruning?
Not a lot goes on at a vineyard during the winter months as the vines aren't growing. This is because the vines enter their dormant season during the cold months. Grapevines go dormant (go to sleep for the winter) following harvest. The timing of dormancy varies depending on location. Our estate vines here on the winery property and most grapevines in North Central Texas are harvested from late July to mid-September depending on the variety. They usually enter dormancy between November 15 and December 15. One knows that dormancy is achieved when all of the leaves have fallen from the vines and the shoots are no longer green but brown. Once the leaves have fallen and the shoots are brown, the nutrients and water have migrated down the trunk into the roots beneath the surface of the ground. This offers protection from freezing until spring.
What happens during these months is just as important as winemaking in the summer months. Before the vines can grow into a beautiful canopy and be part of making delicious wine, the first step is pruning.
Pruning: This is critical and in North Central Texas, the timing is very important because pruning too early can stimulate bud break and as stated above, we want to avoid early bud break because of late spring freezes. Once the vines are dormant, we prefer to wait until late February - early March to prune.
Bud Break- Bud break occurs when warming temperatures and lengthening days signal to the vines that a new season has begun. After sleeping all winter, the vine comes back to life and begins the growing process!
During pruning we will cut off 70 to 90 percent of the previous year’s growth, basically taking the vine back to just a trunk and 2 cordons. Pruning helps the upcoming growing season, preventing overcrowded vines, and ensuring that the grapes will have plenty of room for air to circulate, which helps prevent mildew and rot, according to Wine Spector.
Bud break normally takes place here between early to mid-March. There will be small green leaves budding out on pruned spears that begin to develop into shoots. Dormancy is over. These buds will develop into long shoots (3-5 feet or more). These vines then experience a bloom in mid to late April. Bloom is when the small clusters shed their flowers and then develop into clusters of small grapes.
Spring Green Salad
- 1 bunch asparagus, tender parts, chopped into 2-inch pieces
- 1/3 cup frozen peas, thawed or snow peas or sugar snap peas (chopped)
- A few handfuls of salad greens
- 2 radishes, thinly sliced
- Crumbled feta cheese as much as you like (at least ½ cup)
- 1 avocado, pitted and diced
- ¼ cup cherry tomatoes, thinly sliced red onions, toasted salted almonds
- Fresh herbs, for garnish (basil, mint, and/or chives)
- Sea salt and freshly ground pepper
- ¼ cup fresh basil or a mix of basil and mint
- 1 small garlic clove, minced
- 1 tablespoon lemon juice, plus ½ teaspoon zest, 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, 1 teaspoon pepper
1. Bring a large pot of salted water to a boil and set a bowl of ice water
nearby. Blanch the asparagus for about 1 minute, until tender but still
bright green. Transfer to the ice water for 1 minute, then drain. Allow
the asparagus to dry and transfer it back to the bowl and add the peas.
2. Make the dressing: In a food processor, pulse together the herbs, garlic,
honey, lemon juice, zest, vinegar, olive oil, salt, and pepper.
3. Add half of the dressing to the bowl with the asparagus and toss to coat.
Season to taste with salt and pepper.
4. Assemble the salad. Arrange the salad greens on a platter, then layer
the asparagus/pea mixture, the radishes, feta, avocado, tomatoes,
almonds, red onions, and herbs. Drizzle with remaining dressing, season
to taste with more salt and pepper, and serve.