McPherson, Texas (United States) Piquepoul Blanc 2017

If there is a First Family of Texas Wine, that would likely be the McPhersons.  Dr. Clinton “Doc” McPherson was a professor at Texas Tech University in Lubbock.  In the early 1970s, he and another professor, Dr. Bob Reed, were experimenting with grape growing and making wine good enough to get the attention of an investor.  In 1976 Llano Estacado Winery was born.  Doc encouraged his son, Kim, to study winemaking at UC Davis.  Kim won his first gold medal at the San Francisco Fair Wine Competition in 1984 and he’s been making award-winning wines ever sense.  Piquepuol Blanc, a.k.a. simply Picpoul, originally from southern France, does well in hot Mediterranean climates, a good characteristic for Texas.  Andy Timmons has been growing grapes in the Texas High Plains AVA since 2008 and is one of maybe two growers in the state growing Piquepoul Blanc.  McPherson’s take on the grape begins with Meyer lemon aromas with dusty mineral notes, while in the mouth, citrus, Granny Smith apple fruit, with floral notes and a creamy texture, perhaps from lees contact.  Bright acidity balances the fruit and cleans up the finish.  It’s perfect with fried Gulf shrimp or salmon tartare.