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Jeff’s Corner 2-15-19

I was surprised last week when Dougabie told me to write about the release of the 2018 Cabernet Blanc; it seemed like just a few months ago we were checking out the ’17. Well, guess what, that’s because it was. Alas, the 2017 has melted into legend, taking with it a Gold Medal from the SFCWC. Another great one, however, is on the way...

This is where I’m going to get on my soap box for a second when it comes to sweet wines being a matter of taste. Duh! It’s okay not to like them, but it’s really not okay to look down on them. I hate liver, but I don’t look down on people that (gasp!) love it. Besides, Jason and crew make damn good sweet wine!

Jeff’s Corner 2-1-19

Hey, Hey, Hey, last Monday was our 5th Annual Staff Appreciation Day, and suffice it to say, that Tuesday morning the makers of Tylenol and Advil experienced record sales. After terrorizing the San Antonio River Walk the last two years, we returned to the beautiful Eilan Hotel and Spa, the scene of our first two outings.

Not surprising, this year was the largest yet, with Brian and Jennifer renting 76 suites and hosting 136 guests. It was truly a magical evening, featuring great folks, fabulous food and wine, and lots of dancing.

Enjoy a fun, free-flowing evening with our Winemaker, Jason Englert, and Owners, Brian and Jennifer Heath!
Taste different blends prepared for bottling straight from the tanks and enjoy mouthwatering delights from Stout’s spread about at culinary stations as you dive into the world of Grape Creek wine. We hope you’ll join us!


Special Offerings:
20% discount on all wine purchased at event
Raffle Prizes!
$125 per person (limit 4 per membership)
Event Time: 7:30pm-9:30pm (Gates open at 6:45)


Purchase Tickets Here!


*Tank Tasting 2019 Menu*


Cheese & Charcuterie Station
Manchego, chipotle Havarti, Tuscan rubbed fontina, marinated olives, Grissini, Lahvosh, Prosciutto, smoked sausage, salami


Station 1
bruschetta 1 – avocado, roasted red bell pepper salsa and burrata.
bruschetta 2 – shrimp, tomatoes and feta.
bruschetta 3 – fig, wild arugula and goat cheese.


Station 2
beef empanadas
butternut squash ravioli with brown butter and sage


Station 3
(carving station) grilled prime rib, homemade tortilla, pickled fresno peppers, avocado and cilantro crema


Station 4
salad – champagne vinaigrette, strawberries, blueberries, mixed greens, granny smith apple, candied walnuts, goat cheese

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