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Episode 11 of 26

Post Winery – Altus, AR Pt. 3

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station description The Best 5 Minute Wine Podcast is a weekly podcast by Forrest Kelly exploring winer... read more
The Best 5 Minute Wine Podcast
Duration: 05:16
Post WineryWelcome to The Best 5 Minute Wine Podcast. I’m your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike. Let’s start the adventure.We continue our
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Post WineryWelcome to The Best 5 Minute Wine Podcast. I’m your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike. Let’s start the adventure.We continue our conversation with Tina Post of Post Winery and Altus, Arkansas, as she explains the depths they go to ensure quality control.We take care of our vineyards and we harvest. We haul that. We bring it to the winery, which it’s just six miles away, which is really nice for the assurance of fruit quality. And then we process it. We package it. We develop the package. And we distribute to at four different levels. We know we work with brokers. We work in different states. We what we are our distributor. We also do retail. So we’re a business. And I think this is just wonderful. It makes it really interesting always to that take something from the ground to the table. And usually, that’s not the case. You’re one part of that, you know, in the process. But we literally do it from the ground to the table. You know, we built a distribution center that’s temperature controlled. We use the same refrigeration that we use for our cold fermentation tanks and our distribution centers. So everything is controlled. And, you know, with wine, that’s a big thing. You need sterile filtering. You need you know, we do liquid nitrogen drip on the line to everything to try and ensure the quality and the end being shelf-stable. You know, back in the 60s, it was very different. We had a bunch of wooden tanks and I hope over the years now we use wooden stays or wood chips for some of the things that, you know, everything’s stainless steel cold fermentation. Do you either evolve or you won’t get shelf space anymore? There’s too much competition to not make a good shelf, stable wine.I can’t imagine that it’s an easy task. Running a winery, the size of yours, and the diversity that you have. So as a business, I’m sure you’re always looking to pivot to something new or changing, I think is the business.Any business you always have to be reinventing yourself because the markets changed. You know, a couple of years ago for us in Arkansas, we had small farm winery laws and now we it’s opened up to national brands. That competition got fierce. It’s you know before it was a little easier because only small farm wineries could sell in your convenience stores chain accounts. And now it’s opened that. And so the competition is really fierce.We’ll take a short break. And when we come back, Tina will tell us what Post Winery is working on for the future need to satisfy a hungry mind.Every week,  Your Brain on Facts brings you science. Why does Mint feel cold? History. King Charles. The 2nd of Spain was so inbred his family didn’t bother educating him music. Many hit songs and even entire albums were written for revenge technology. The first videogame was made on an oscilloscope in 1958 and every other topic under the sun. Look for your brain on facts, on your favorite podcast app or at Yourbrainonfacts.comWhat have you got planned for the future?  One of the things we’re doing is coming out with a line. It’s kind of a new series we’re putting together and we’re going to be doing. It’s going to be unique to us. Wines with a  little higher price. We’re going to have smaller batches. It might be regional flavor, but it might be fruit from other areas. Like this year. We brought in fresh cabernet fruit from the Yakima Valley in Washington State.It’s going to be one in the series, but it’ll you know, we won’t do thousands of cases. It’ll be a smaller lot. Well, it’s kind of fun if you’re the winemakers to get to do that.And when you’re working the tasting bar to say what the latest is in our winemaker’s series or whatever, we’re going to name it, which is we’re working on that as we speak.Will, somebody answer that phone? Well, boys and girls its time for our listener voicemail. This is Joseph Johnson from Texas. I’m, of course, and to you is why do people slurp wine when they drink? You begin first with the power to activate the wine. People are stupid, and it could be really annoying. Well, Joseph, maybe you should try it. Maybe it will release some <a href="https://en.wikipedia.
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