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Banff Vineyards: A Texas Hill Country Jewel

Located in Lago Vista, within the Texas Hill Country AVA of Texas, Banff Vineyards. Perched on a sloped terroir overlooking the stunning Lake Travis, this vineyard benefits from an extraordinary setting that enhances its unique characteristics. Here’s a detailed exploration of the weather, soil, and biological influences that shape this exceptional vineyard:

Weather:

The Texas Hill Country, home to Banff Vineyards, features a semi-arid climate characterized by:

• Hot Summers: Temperatures often exceed 90°F (32°C), providing the warmth needed for optimal grape ripening and flavor development and the proximity to the lake offers cooling effect. 
• Mild Winters: The winters are generally mild, with occasional cold snaps. While frost can occur, it is typically manageable with proper vineyard management techniques.
• Variable Rainfall: Rainfall can be sporadic and unpredictable, making irrigation vital to ensure sufficient moisture during dry periods.

Soil:

Banff Vineyards benefits from the unique soil composition of the Texas Hill Country, which includes:

• Limestone and Calcareous Soil: Limestone-rich soils impart a distinctive minerality to the wines, adding to their character and complexity. The Limestone can make homeports of the vineyard to have shallow soils, which can stress the vines and lead to concentrated fruit flavors.

Biological Influences:

The biological factors play a crucial role in shaping the vineyard ecosystem at Banff Vineyards:

• Native Flora and Fauna: The native plants and wildlife of the Texas Hill Country contribute to the vineyard's biodiversity, enhancing the overall ecosystem. Surrounded by tree fruits: pomograite, peach and pears along with a bee hive apiarists. Tucked away from the hustle of the city deer, fox, squirrels and many 
• Beneficial Insects: Encouraging beneficial insects, such as ladybugs and predatory mites, helps control pests and maintain ecological balance without excessive chemical use.
• Cover Crops: Planting cover crops between vine rows improves soil health, prevents erosion, and provides habitat for beneficial insects, supporting sustainable vineyard practices.

Viticultural Practices:

Banff Vineyards employs various viticultural techniques to maximize grape quality and express the unique terroir of the Texas Hill Country:

• Irrigation Management: Due to variable rainfall, irrigation is carefully managed to provide the necessary moisture for vine health and grape development.
• Canopy Management: Techniques like pruning and leaf thinning optimize sun exposure and airflow within the vine canopy, promoting even ripening and minimizing disease pressure.
• Sustainable Farming: The vineyard embraces sustainable farming practices, such as organic or biodynamic methods, to minimize environmental impact and preserve soil health.

Impact on Wine:

The interplay of weather, soil, and biological influences at Banff Vineyards results in wines with distinctive characteristics:

• Terroir Expression: Wines from Banff Vineyards reflect the unique terroir of the Texas Hill Country, showcasing pronounced fruit flavors, minerality, and a sense of place.
• Elegant Complexity: The combination of hot days, cool nights, and limestone-rich soils contributes to wines with complexity, depth, and balance.
• Vibrant Acidity: Despite the warm climate, the wines retain refreshing acidity, adding brightness and structure to the palate.

In summary, Banff Vineyards in the Texas Hill Country benefits from a favorable climate, diverse soil composition, and rich biodiversity, all of which contribute to the production of high-quality wines that capture the essence of the region. The vineyard’s sloped terroir overlooking Lake Travis further enhances its distinctive charm, offering a truly unique wine experience.

Salt Lick Vineyard, located in the Texas Hill Country, is renowned for its picturesque setting, BBQ and quality grape production. Let's delve into the weather, soil, and biological influences specific to this vineyard:

Weather:

The Texas Hill Country, where Salt Lick Vineyard is situated, experiences a semi-arid climate characterized by:

• Hot Summers: Summers are typically hot, with temperatures often exceeding 90°F (32°C). This warmth promotes grape ripening and flavor development.
• Mild Winters: Winters are relatively mild, with occasional cold snaps. Frost can occur but is usually manageable with proper vineyard management techniques.
• Variable Rainfall: Rainfall in the Texas Hill Country can be sporadic and unpredictable, necessitating irrigation to supplement moisture during dry periods.

Soil:

Salt Lick Vineyard benefits from the unique soil composition of the Texas Hill Country, which includes:

• Sandy Loam and Limestone: The region's soils often consist of a combination of sandy loam and limestone. These well-draining soils contribute to the development of complex flavors in the grapes.
• Calcareous Soil: Limestone-rich soils, prevalent in the area, impart distinct minerality to the wines, adding to their character and complexity.
• Shallow Depth: Some areas of the vineyard may have shallow soils, which can stress the vines and lead to concentrated fruit flavors.

Biological Influences:

Biological factors play a vital role in shaping the vineyard ecosystem at Salt Lick Vineyard:

• Native Flora and Fauna: The surrounding natural habitat of the Texas Hill Country, including native plants and wildlife, contributes to the biodiversity of the vineyard.
• Beneficial Insects: Encouraging beneficial insects such as ladybugs and predatory mites helps control pests and maintain ecological balance without the need for excessive chemical interventions.
• Cover Crops: Planting cover crops between vine rows enhances soil health, prevents erosion, and provides habitat for beneficial insects, supporting sustainable vineyard practices.

Viticultural Practices:

Salt Lick Vineyard employs various viticultural techniques to maximize grape quality and express the unique terroir of the Texas Hill Country:

• Irrigation Management: Given the region's variable rainfall, irrigation is carefully managed to provide the necessary moisture for vine health and grape development.
• Canopy Management: Techniques such as pruning and leaf thinning are used to optimize sun exposure and airflow within the vine canopy, promoting even ripening and minimizing disease pressure.
• Sustainable Farming: The vineyard may embrace sustainable farming practices such as organic or biodynamic methods to minimize environmental impact and preserve soil health.

Impact on Wine:

The interplay of weather, soil, and biological influences at Salt Lick Vineyard results in wines with distinctive characteristics:

• Terroir Expression: Wines from Salt Lick Vineyard reflect the unique terroir of the Texas Hill Country, with pronounced fruit flavors, minerality, and a sense of place.
• Elegant Complexity: The combination of hot days, cool nights, and limestone-rich soils contributes to wines with complexity, depth, and balance.
• Vibrant Acidity: Despite the warm climate, wines retain refreshing acidity, adding brightness and structure to the palate.

In summary, Salt Lick Vineyard in the Texas Hill Country benefits from a favorable climate, diverse soil composition, and rich biodiversity, all of which contribute to the production of high-quality wines that capture the essence of the region.

Weather:

Mason, Texas, where Robert Clay Vineyards is located, typically experiences a warm and temperate climate, characteristic of the Texas Hill Country region. Key features of the weather include:

• Hot Summers: Mason has hot summers with temperatures often exceeding 90°F (32°C). This warmth provides the necessary heat units for grape ripening.
• Mild Winters: Winters are relatively mild, with occasional cold spells. Frost can occur, but it's typically manageable with proper vineyard management practices.
• Moderate Rainfall: Mason receives moderate rainfall throughout the year, which can vary but generally supports vine growth. However, irrigation is often necessary during dry periods to ensure consistent grape development.

Soil:

The soil composition in Mason, Texas, contributes significantly to the terroir of Robert Clay Vineyards. Typical soil characteristics may include:

• Sandy Loam and Limestone: The region often features soils with a combination of sandy loam and limestone. These soils provide good drainage while imparting unique mineral characteristics to the grapes.
• Alkaline pH: The alkaline nature of the soil can influence grapevine health and nutrient uptake, requiring careful soil management practices.
• Rocky Terrain: Some areas may have rocky terrain, which can affect vine growth patterns and root development, leading to complexity in the wines produced.

Biological Influences:

Biological factors play a crucial role in shaping the viticultural environment at Robert Clay Vineyards:

• Native Flora and Fauna: The surrounding natural landscape of Mason, Texas, including native plants and wildlife, contributes to the overall biodiversity of the vineyard ecosystem.
• Beneficial Insects: Encouraging beneficial insects such as pollinators and natural predators helps maintain a balanced ecosystem and reduces the need for chemical interventions.
• Cover Crops and Biodiversity: Planting cover crops between vine rows enhances soil health, prevents erosion, and promotes biodiversity, supporting the long-term sustainability of the vineyard.

Viticultural Practices:

Robert Clay Vineyards likely employs specific viticultural practices tailored to the unique characteristics of the Mason, Texas, terroir:

• Irrigation Management: Given the moderate rainfall and occasional drought conditions, irrigation is carefully managed to provide adequate moisture to the vines while avoiding water stress.
• Canopy Management: Techniques such as pruning and trellising are utilized to optimize sun exposure and airflow within the vine canopy, promoting grape ripening and minimizing disease pressure.
• Sustainable Farming: Embracing sustainable farming practices, such as organic or biodynamic methods, may be part of the vineyard's philosophy, prioritizing environmental stewardship and the production of high-quality grapes.

Impact on Wine:

The combination of weather, soil, and biological influences at Robert Clay Vineyards contributes to the unique characteristics of its wines:

• Expressive Terroir: Wines from Robert Clay Vineyards often reflect the distinct terroir of Mason, Texas, showcasing the region's climate, soil, and landscape.
• Elegant Complexity: The interplay of warm days, cool nights, and mineral-rich soils imparts complexity and depth to the wines, with nuanced flavors and aromas.
• Balanced Structure: Careful vineyard management practices result in wines with balanced acidity, tannins, and alcohol levels, ensuring harmony and finesse in the final product.

In summary, Robert Clay Vineyards in Mason, Texas, benefits from a favorable climate, unique soil composition, and diverse biological influences, all of which contribute to the production of distinctive and high-quality wines that reflect the essence of the Texas Hill Country terroir.

One Elm Vineyards is a notable vineyard located in the Texas High Plains AVA (American Viticultural Area), an expansive region in the Panhandle of Texas renowned for its viticulture. Here's a comprehensive overview of the vineyard’s key environmental and biological influences:

Climate and Weather

The Texas High Plains AVA, where One Elm Vineyards is situated, enjoys a continental climate characterized by:

• Hot Summers: Summer temperatures can frequently exceed 90°F (32°C), providing ample heat units required for the ripening of grapes.
• Cool Nights: The significant diurnal temperature variation, with nights dropping to cooler temperatures, helps maintain acidity in the grapes, balancing the sugars and contributing to the complexity of the wines.
• Low Humidity: This region experiences low humidity, which reduces the risk of fungal diseases and allows for more organic and sustainable vineyard practices.
• Wind: The High Plains are known for their consistent winds, which can help in reducing the moisture on grape clusters, further lowering the risk of rot and mildew.

Soil

The soils of the Texas High Plains, including those at One Elm Vineyards, are typically characterized by:

• Sandy Loam and Clay: The dominant soil types are sandy loam and clay loam. These soils provide good drainage while retaining enough moisture to support vine health.
• Caliche Layers: Beneath the topsoil, caliche (a layer of calcium carbonate) is often present, which can impact root penetration and water retention, necessitating careful vineyard management practices.
• High Mineral Content: The soils are often rich in minerals, which can contribute to the unique terroir of the wines, imparting distinct flavors and structural components.

Biological Influences

Several biological factors influence viticulture at One Elm Vineyards:

• Pest Management: The relatively isolated nature of the High Plains and the consistent winds help minimize the prevalence of certain pests. However, vigilance is required to manage common vineyard pests such as grape berry moths and leafhoppers.
• Beneficial Insects: Natural predators and beneficial insects are encouraged through sustainable practices, reducing the need for chemical interventions.
• Cover Crops: The use of cover crops between vine rows is common to manage soil health, prevent erosion, and promote biodiversity. These crops can also attract beneficial insects and improve soil structure.

Viticultural Practices

One Elm Vineyards likely employs several viticultural practices adapted to the High Plains environment:

• Irrigation: Given the low rainfall (around 18 inches annually), supplemental irrigation is essential. Drip irrigation is commonly used to provide precise water delivery to the vines.
• Canopy Management: Techniques to manage the vine canopy are crucial in such a sunny and hot climate to protect grapes from sunburn and ensure optimal ripening.
• Sustainable Practices: With the growing emphasis on sustainability, practices such as reduced chemical usage, soil conservation methods, and promoting biodiversity are likely integrated into the vineyard's operations.

Impact on Wine

The unique combination of climate, soil, and biological influences at One Elm Vineyards in the Texas High Plains contributes to producing wines with distinctive characteristics:

• Balanced Acidity: Thanks to the cool nights, grapes retain good acidity, essential for well-balanced wines.
• Concentrated Flavors: The high temperatures and long growing season help develop rich, concentrated flavors in the grapes.
• Mineral Complexity: The mineral-rich soils impart subtle complexity to the wines, adding to their depth and structure.

In summary, One Elm Vineyards benefits from the distinctive climatic and geological conditions of the Texas High Plains, leveraging these to produce high-quality, unique wines. The combination of hot days, cool nights, mineral-rich soils, and sustainable viticultural practices all contribute to the vineyard's success and the character of its wines.

The Texas Hill Country is the hottest wine-growing region in the world. We mean that in a very literal sense. Our job as winemakers is to translate the unique character of our environment via the flavors expressed in grapes, and we have long held that fermenting the grape skins (which absorbed all that sun abuse) in contact with the juice will express more of our uniquely blazing hot terroir. There are techniques that allow this skin contact to lend texture and length to the wine without losing the joy and refreshment of being a thirst-quenching, zippy white wine. We believe we have truly found that balance in our new sparkling wine, the "Texas Toast."

Grown right down the road at Paradis Vineyards in San Marcos, this wine is 100% Viognier. It is grown on incredibly rocky limestone soils that express great salinity and flinty character in the wine. It was hand-harvested on July 12th, destemmed, and fermented naturally in open-air bins for one week before being pressed into Flextank, where it was aged on lees for 7 months. It was given a small dosage (about half of a typical Champagne level) to provide a light bubble that lifts the palate and remains thirst-quenching without being a challenging CO2 bomb. We like to call it "chuggy bubbles."

We feel like this is a perfect buddy for these heat dome days. In addition to bringing reprieve from the heat and offering a tasty beverage at the end of your day, keep in mind that when you buy wine that was locally grown, your money stays in the neighborhood. It supports the farm that grew it, the winery that made it, and all of the jobs associated with those businesses. It also means it wasn't put on a truck and shipped across the country or a tanker crossing oceans, so its carbon footprint is very, very low. Good on you. Good for your local economy, the environment, and a great treat to round off a hard day's work. Toast to Texas!

Just 90 cases produced. Due to massive hail damage, there will be no 2024 vintage of this wine, so keep in mind how precious and limited it is when you open a bottle. Share it with people who care!

The crescent moon is the only light illuminating the rows of vines at Salt Lick Vineyards when The Austin Winery team arrives to pick grapes. But assistant winemaker Adrienne Ash is wide awake – and has been since 3am. "I was so excited about this harvest, I woke up early and just couldn't get back to sleep," says Ash, who grew up drinking wine with her family in Lake Tahoe and studied biology at Sonoma State University, where she was a part of the school's wine club. But she never considered pursuing winemaking as a career until she'd graduated from college and was working in Austin's service industry. After experiencing a growing interest in wine while she was a manager at Winflo Osteria, she began to handle wine education for the staff, studying each bottle, producer, region, year and varietal.

In 2016, Ash sought out a job in the wine industry and found herself at The Austin Winery, where she acted as bar manager before picking up one cellar shift a week. At the time, the winery was just two years old. CEO Ross McLauchlan, winemaker Cooper Anderson and COO Matt Smith founded it in 2014, becoming the first full production, grape-to-glass winery inside Austin city limits.

They made their first minimal-intervention wine in their third vintage and now such "natural" styles of wine make up a third of their portfolio. The team also prides itself on being self-taught and self-funded – and everyone in the employee-owned operation has a hand in the winemaking process.

While working in the cellar, Ash helped craft wines like their flagship Work Horse red blend and Friends With Benefits white, but she was also given the opportunity to begin experimenting with her own creations. It was then that she discovered amphorae, the earthenware vessels originally used to store and transport wine some 6,000 years ago in ancient Greece and Rome – or qvevri, as they were known in what is now the republic of Georgia, where they were traditionally filled with wine and buried in the ground.

"I did a lot of research on how to stand out in a crowd of experienced winemakers," explains Ash. "I ended up stumbling upon amphorae and qvevri wines. I grabbed a bunch of bottles from U.S. and Georgian producers and fell in love with the flavors. The soft, creamy fruit characteristics were so amazing, I decided this was how I would make wine."

Amphorae – and certainly qvevri stored underground – keep wine particularly cool during fermentation and aging, helping to preserve the uniqueness of the terroir and enabling extended skin fermentation. The flavor-neutral clay is filled with trace minerals, which vary depending on its source, and the oxygen exchange is similar to that of concrete. This porosity allows for micro-oxidation without imparting any additional flavors into the wine, like barrels do. Some winemakers opt to line their amphorae with beeswax to decrease that porosity, depending on their winemaking style, and to help expedite the vessels' tedious cleaning process.

"I want as much clay influence as possible, so no beeswax lining for me," says Ash, who is especially drawn to the mineral complexity and plush textures created by using amphorae.

For her first vintage under her own label Ash Wines, she purchased a 320-liter vessel from Italian producer ArteNova, made from clay sourced from outside Florence, and used it to ferment and age 100% Texas-grown Montepulciano for 6 months. Last year, she vinified Sangiovese rosé and Picpoul to produce a Méthode Traditionnelle wine, riddling and disgorging each of the 400 bottles by hand. This Champagne-method sparkling wine will soon be available for purchase at the winery.

So what's keeping more Texas winemakers from using amphorae? For one, the price tag. A 300-liter handmade clay vessel runs about $3,000 and increases about $1,000 for every additional 100 liters. "Moving giant clay pots will definitely make you sweat, because they are expensive and fragile," says Ash.

Since the vessel is all one piece, without any removable parts or valves, cleaning is also a challenge. Chemical cleaners will absorb and degrade the clay lining and extreme heat will crack it, so the best method is to use a pressure washer and water no hotter than 180°F.

"Oak barrel aging and stainless steel winemaking have a proven track record with consumers and produce quality wines," says Tony Offill, winemaker for William Chris Vineyards. "And winegrowing in Texas is already difficult. Heat, unexpected rainfall, early freezes, late freezes, hail – having another variable can seem daunting."

But Offill was up for the challenge, and the William Chris Vineyards team is always on board to add another tool to their proverbial toolbox. Offill also uses an amphora from ArteNova made with Tuscan clay, but his is 500 liters and he lines it with beeswax made in Texas.

"We were already making wines in large concrete fermenters and really loved the texture and the aromatics coming from those wines, so we wanted to experiment with something similar," says Offill. "We would age wines in oak and then amphora and then blend the wines back together. We are constantly trying to find ways to make more complex, layered wines with a focus on texture."

In 2016, he started crafting single vineyards, single varietal wines using the vessel, starting with a Mourvèdre from Lost Draw Vineyards, followed by a Tannat from the William Chris estate vineyards in 2017. For the 2018 vintage now available, he used their estate Tannat again but sealed the vessel with dry ice, filled it with carbon dioxide and added whole bunches of grapes. In this oxygen-free environment, a winemaking technique called carbonic maceration occurs when fermentation begins inside the grape, resulting in a wine that is lighter, lively, low in tannins and meant for drinking young.

"Our goal is to drive the industry forward, and we are more than willing to experiment and look for alternative techniques that could make better Texas wines," says Offill.

Another big challenge to using amphorae in Texas is simply accessibility to these massive earthen works of art. "The amount of experience you need to make one of these is a lifetime," emphasizes Ash. "Places like Georgia, Portugal and Italy have been making them for hundreds to thousands of years. But we have no producers in Texas and, if you do find a producer, you will most likely be put on a long list of people also looking for amphorae."

Tom Vincent and Dr. Brent Trela have been trying to promote qvevri wine and production in central Texas for close to a decade, but they keep hitting roadblocks. While working overseas in humanitarian aid in Georgia, Texas-born Vincent took an online course in winemaking and vineyard management with UC Davis and immersed himself in the country's unique style of winemaking using qvevri.

He returned to Austin to pursue a Master's at the LBJ School of Public Affairs, and met Dr. Trela, who was a professor of oenology at Texas Tech at the time. The two bonded over their love of Georgian wines and decided to open a shop promoting qvevri vessels and the wines that are made in them.

"However, in introducing the idea to wineries and winemakers locally, it became clear that the cost, shipping challenges, customs and imports, and general unfamiliarity with the vessels, their use, care and maintenance and processes overall, limited adoption significantly," explains Vincent. "So we hope that by producing some qvevri locally, winemakers might be willing to give the process a try."

He and his partners have now purchased property in downtown Elgin to house an existing blacksmith business, EarthenMet­als, plus several other crafts– including what he hopes will be the Southwest's largest ceramic kiln, big enough to produce several qvevri at once. But in addition to COVID throwing off their plans for building out the space, the main challenge he faces is finding a potter up for the challenge.

"We have been looking for more than a year, without success, for someone capable and interested, but the size and technical challenges seem to discourage everyone we have approached," says Vincent. "We're hoping that, by creating an artist-in-residence program, someone who wants a steady income stream, as well as the opportunity to access and manage an extraordinarily large kiln, will be attracted."

Last week, Ash received two more amphorae from Andrew Beckham, owner of Beckham Estate Vineyard in Sherwood, Ore. The winemaker is also a skilled ceramicist who combined his passion for the two arts and became the first commercial producer of terracotta amphorae in North America. When Ash visited his winery this January, she told him about her drive to create more amphora wine and he agreed to commission her two vessels.

"He was gracious enough to put me higher on his list," says Ash, who says his wines are a huge inspiration to her. "He seemed excited about having a boutique winemaker in Texas!"

Now three amphorae strong, The Austin Winery has purchased Ash's original vessel. They've produced a 2018 Trebbiano aged in amphora (which, at press time, was almost sold out), a 2019 Grenache Syrah Mourvèdre native ferment (now available) and a 2019 Viognier which was aged both in barrel and in clay, and will be released soon.

Right now, 580 pounds of freshly harvested Albariño grapes fill the Italian clay vessel where Ash agitates the skins, eagerly awaiting fermentation. She admits she's always wanted to try her hand at learning how to make her own amphora but has been intimidated thus far. But now that she's so invested in this unique winemaking style, she's thinking more about getting some hands-on experience with large-scale ceramics.

"I'll have a lot to learn, but I'm willing to do it!" she says.

Judging from the wines she's already putting out, we have no doubt about that.

Welcome to our Urban Winery, nestled in the heart of Austin, TX, where we pride ourselves on crafting exceptional wines using grapes sourced exclusively from Texas vineyards. Our commitment to low-intervention winemaking allows the natural essence of our local terroir to shine through, providing a genuine taste of Texas in every bottle.

Sourcing from Texas Vineyards

We collaborate closely with dedicated Texas farmers in the High Plains and Hill Country regions, ensuring that we work with the highest quality fruit. By partnering with experienced vineyard managers, we can monitor every aspect of the growing process, from soil health to harvest timing, to secure grapes that meet our exacting standards.

The High Plains AVA

The Texas High Plains AVA, known for its semi-arid climate and high elevation, produces grapes with remarkable concentration and complexity. This region's consistent sunny days and cool nights create an ideal environment for growing varietals such as Tempranillo, Mourvèdre, and Viognier. The unique weather patterns, characterized by low humidity and a long growing season, contribute to the development of bold flavors and balanced acidity in the grapes.

The Hill Country AVA

In contrast, the Hill Country AVA offers a diverse range of microclimates and soil types, producing grapes with distinct characteristics. The rolling hills, limestone-rich soils, and moderate climate are perfect for growing varietals like Sangiovese, Syrah, and Tannat. The Hill Country's warm days and cool evenings, coupled with occasional rainfall, help cultivate grapes that are both vibrant and well-rounded.

Our Low-Intervention Philosophy

At our urban winery, we embrace a low-intervention approach to winemaking. This means minimal manipulation in the cellar, allowing the natural qualities of the grapes to express themselves fully. We avoid adding unnecessary chemicals or altering the wine's composition, focusing instead on techniques that enhance the wine's inherent flavors and textures.

Our process includes natural fermentation with native yeasts, limited use of sulfites, and aging in neutral vessels to preserve the purest expression of the fruit. By not fining or filtering our wines, we maintain their authenticity and complexity, although it requires careful monitoring to prevent refermentation.

A Taste of Texas in Every Sip

Our dedication to low-intervention winemaking and sourcing from premium Texas vineyards results in wines that truly reflect the unique terroir of our state. Whether you're enjoying the rich, fruit-forward wines from the High Plains or the nuanced, elegant varietals from the Hill Country, each bottle offers a genuine taste of Texas.

Visit our tasting room in Austin to experience our diverse range of wines and learn more about our winemaking philosophy. Our knowledgeable staff is always on hand to provide education and guidance, ensuring your visit is both enjoyable and informative. Cheers to the vibrant world of Texas wine!

article by Megan Winkler of Culturemap Austin.

Editor’s note: This is the inaugural year for CultureMap’s Top Texans Under 30, a program that celebrates the twentysomething power players making a difference in their industries and communities across the Lone Star State — and, in some cases, the world. The full list is here. For now, read all about Ross McLauchlan and Cooper Anderson.

Urban, funky, and snob-free, Austin Winery epitomizes Austin innovation. Founders Ross McLauchlan, 27, and Cooper Anderson, 29, have a love of community, a spirit of inclusiveness, and a dedication to bringing fine wine to Texans without the fluff of Napa.

CEO McLauchlan and head winemaker Anderson are hands-on, hitting the road to help harvest and crush their grapes from their eco-conscious and biodynamic vineyard partners across the United States. Everything else — from fermentation and filtration to bottling and serving — takes place in Austin, where age-old craftsmanship is always on the menu, but white tablecloths aren’t. The same attitude can be expected at their upcoming space at The Yard, located at St. Elmo and South Congress, which is set to open this fall.

Everything they do is as local and sustainable as possible, down to the recycled cork, locally made bottles, and artwork created by Texan artist Nic Mathis.

We recently chatted with the pair, who took a break from winemaking to let us in on a few secrets.

CultureMap: What inspires you to do what you do?

Ross McLauchlan: I’m inspired by the community of small business owners in Austin and the unifying power of wine. A soccer ball and a bottle of wine is the fastest way to find friends anywhere in the world.

Cooper Anderson: Every year is a different challenge, but I get to find creative expression within those confines.

CM: What’s one piece of advice you’d give to other Texans trying to innovate in their industry?

RM: Be ready for delays. Navigating government compliance can be tougher than selling your products. Remember, if it were easy, someone would have done it by now.

CA: Attract people outside the typical demographic of your industry.

CM: Sum up Texas in three words:

RM: Gritty, groundbreaking, frontiersmen/women.

CA: Can do attitude.

CM: What’s one thing that people might not know about you?

RM: I meditate twice a day to calm my competitive nature and try and gain perspective.

CA: I’ve voted for my dog for president in the last three elections.

CM: Finish this sentence: “It’s a great day when … ”

RM: Our new space opens at St. Elmo and South Congress.

CA: I can finish my day of winemaking with beers and sandwiches.

Cooper Anderson, 29, and Ross McLauchlan, 27 
Co-founders, Austin Winery

Cooper Anderson and Ross McLauchlan co-founded Austin Winery on the premise that it should be as relaxed and local as possible. The first of its kind within Austin city limits, the urban winery is distinctly Texan. Although the grapes are grown elsewhere, everything — from the fermentation and filtration to the bottling, serving, and enjoyment — takes place in town.

#1 Austin, Texas

One of the fastest-growing metropolitan areas in the U.S., residents here are more of a beer crowd, but there’s a new winery in town aiming to change that. Ben Parsons, CEO and winemaker of The Infinite Monkey Theorem, opened his 6,000-square-foot winery and taproom off South Congress Avenue in November with a “hipster kind of coffee shop” vibe. It’s got a modern industrial aesthetic and food delivery from next-door The Buzz Mill is in the works. This is the sister location to Parsons’ first urban winery, which opened in Denver back in 2008.

This spring, Texas-made Trebbiano, Vermentino, Chenin Blanc, Merlot, Cabernet Franc, Tempranillo and Mourvèdre will be available in the Austin tasting room. Parsons’ team crushed 45 tons of Texas grapes in 2015, its first harvest.

“The goal is to make the best wine that we possibly could with Texas fruit and to have it available in our taproom, but also throughout the best restaurants in the city,” says Parsons.

It might be the newest, but The Infinite Monkey Theorem is not the first urban winery to open in Austin. That title goes to The Austin Winery, which cranks out a wide range of varietal wines made from Texas, ­California and Washington grapes. —Christina Pellegrini, Wine Enthusiast

Read the full article

Read through our sit down with Austin lifestyle blogger, Sheridan Butler:

“Cooper and I have been working in the industry since we were 19-20 from tasting room to cellar. We were learning the basics of wine making and having fun flirting with the process. One thing led to another and I ended up in California representing for several small wineries. Meanwhile, we started taking courses. I had gotten an undergraduate degree and I was like, ‘this might be a career.’ So we took some courses through Washington State. Cooper was developing his chemistry knowledge. It helps to have a friend who’s going through it together with you so we were able to study together.”

Read the full article here. 

Grapes of Craft

Smoldering summer months put a cork in your wine drinking, but with fall just a hop, skip and a bootie purchase away, you're ready to break out the goblets. Meet Ross McLauchlan, CEO & President of The Austin Winery. He and his right-hand man, Cooper Anderson, contract acreage on small, biodynamic-minded vineyards across the country and, at harvest, bring the grapes to Austin in a refrigerated truck to start the crafting process. We stopped by their East Austin urban winery-meets-tasting room for a flight, to find out what to drink on a first date and whether Ross is a fan of "bro-sé." (He is.)

Read the full article here