The Texas Wine Growers hosted a behind-the-scenes press trip that brought together the member wineries for two days of collaboration and connection. From touring the vineyards to experiencing the intricacies of the crush pad, we had a chance to immerse ourselves in the heart of Texas wine production. The camaraderie and openness was refreshing as many press tours are focused on what wineries or regions want journalists to cover.

The event was hosted by the Texas Wine Growers who connect on everything from innovative farming equipment to the intricacies of grape growing and winemaking. Our two and a half days together not only showcased some great Texas wines and the unique terroir of Texas but also fostered valuable discussions about best practices, important changes needed in the wine industry and shared challenges.

We spent three days immersed in Texas wine. Our first day began at the Texas Grown Wine Festival, an event highlighting top producers growing and making 100% Texas wine. We tried wines from ten different AVAs including the soon-to-be-designated Llano Uplift.

We ended our night with drinks and dinner at Pecan Street Brewing where I was excited to run into Ben Calais, Winemaker and Owner of Calais Winery, who is an old friend I credit with reintroducing me to *good* Texas wine when he lived in Dallas (he is a member of Texas Wine Growers).

Day Two: “In the Vineyard”

We started with breakfast at Lewis Wines. Lewis Wines was established in 2010 by Doug Lewis and Duncan Mcnabb. They use 100% Texas grapes sourced from Hill Country and the High Plains AVAs with a focus on soil health, vine health and using the best grapes. Their goal is to produce wines that truly highlight the taste- or terroir- of the many diverse microclimates under cultivation without using herbicides, using seasonal cover crops and using animals to graze the vineyards.

We then went to Sandy Roads Vineyards to the treehouse tasting where we talked about farming techniques and the importance of AVAs. Texas has eight American Viticultural Areas (AVAs) including the Texas High Plains, Texas Hill Country, Texoma, Mesilla Valley, Davis Mountains, Escondido Valley as well as two sub AVAs in Bell Mountain and Fredericksburg.

To mention an AVA on the label, 85% of the volume of wine must come from grapes grown in that designated region. I had a chance this summer to visit Sandy Roads Vineyards and it’s a cool experience.

We then went to William Chris Vineyards , which I had a chance to visit my last trip.  A shared winemaking philosophy and a vision for Texas wine began with two winemakers in the Hill Country became a collaboration between William “Bill” Blackmon and Chris Brundrett with a shared philosophy that great wines are not made but grown in the vineyard.  The lunch was made by Julie E. Farias, their Executive Chef, and it was as good as it looked.

We continued our day at Ab Astris Winery for appetizers and a roundtable on Texas Hospitality. I was excited to visit because I’ve heard so many great things about the winery. Ab Astris is a 12-acre, family-owned winery that makes great wine from Texas grapes.

Our final stop of the night was at Pontotoc Picnic Table in Hye where we had a Q&A session and a fantastic dinner made by Chef Frances. It was my first time to visit the soon to be named AVA of the Llano Uplift. Pontotoc means “Land of Hanging Grapes” and the vineyard was founded by the German Emigration Company in 1872. Known for its red clay soil, the region now emerges as a new promising region in Texas.

Day Three: A Day on the Crush Pad

We started the day with a great breakfast, wine tasting (we work hard on these trips) and a Winemaker Round Table about Innovation in Winemaking and Sparkling Wine in Texas (good stuff) at Lost Draw. In the early 2000s, High Plains-based farmer Andy Timmons diversified his operations to include grape growing at the original Lost Draw Vineyard’s site. His nephew, Andrew Sides, worked for the family farming operation and helped to expand the vineyards from 5 acres to over 50. Andrew originally went to Texas Tech for an engineering degree, but he made the decision to become a winemaker, and his father-in-law had land available in downtown Fredericksburg and he had access to Texas grapes. Andrew jumped right in, and Lost Draw produced its first vintage in 2012.

We then traveled to Uplift Vineyard, a joint venture between Chris Brundrett of William Chris Vineyards and Andrew Sides of Lost Draw in the newest AVA, the Llano Uplift. They purchased the property in 2021 and renamed the vineyard. The Llano Uplift is a dome-shaped feature that is about 90 miles of granite and blue quartz stone.

My last stop, which was cut way too short due to a flight home, was a tour of the Rivenburgh Wine Incubator. The Rivenburgh Wine Incubator is a communal space for educational winemaking and grape farming; accelerating boutique operations in Texas. Rivenburgh Wine Incubator has a philosophy of teaching its members to be good wine stewards and sustainable grape growers led by John Rivenburgh, one of the pioneers of Texas wine. We tried some distillery samples, and the rest of the group enjoyed a happy hour.

Need to give a shout out to Hoffman Haus, a boutique bed and breakfast.  It was a gorgeous escape.

And I highly recommend Hill Country Wine Tours who made our trip seamless.  The company is owned and operated by Dave and Ruth Love and they are both fantastic.

The Texas Wine Growers press trip felt like a gathering of old friends, celebrating the heart and soul of Texas winemaking. During our trip, we toured vineyards and explored the crush pad, soaking up the stories behind each bottle. The camaraderie among the growers was evident as they shared stories about unique terroirs and the challenges they face together. From lively discussions at breakfast to candid conversations over dinner, it was clear that this close-knit community is dedicated to changing the perception of Texas wine and supporting the farmers behind it.

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