Our Commitment

to Texas Wine

Texas wine has deeper roots than most people realize. The Spanish were growing grapes here in the 1700s, and a genuine industry was taking shape before Prohibition brought it to a halt. What followed were decades of distraction, oil money, and a cultural narrative that said that if you wanted something worth drinking, you looked elsewhere.

That story is changing. Texas has eight distinct wine-growing regions, from the vast High Plains near Lubbock, where the majority of the state's grapes are grown, to the Hill Country, which stretches across south-central Texas and is one of the largest wine regions in the United States.

Our climate suits varieties that thrive in heat and dry conditions. Tannat and Mourvèdre have become signature reds, Picpoul Blanc is a standout white, and winemakers across the state continue to push into new territory with every vintage. There's a reason master sommeliers in fine dining venues from New York to London are including Texas wine on their lists.

Texas wine has long been a hidden gem, largely because Texans have happily kept it to themselves. But the wider world is catching up, and what they're finding is a wine culture built on authenticity, agricultural pride, and a refusal to take the easy road.