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
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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.