History

1650s

Missionary Origins

In the mid-17th century, when Texas was still a remote outpost of the Spanish Empire, Franciscan missionaries planted the region’s first vineyards near El Paso. They primarily used the Mission grape (Vitis vinifera) to produce sacramental wines. This early grape cultivation positioned Texas as one of North America's earliest wine-producing areas, predating more recognized regions like California and Virginia.

1800s

European Influence and The Republic of Texas

In the early to mid-1800s, Texas transitioned from Spanish control to becoming an independent republic in 1836. During this turbulent period, European settlers, particularly German and Italian immigrants, brought winemaking traditions to Central Texas. They established family-run vineyards and wineries, especially around Gillespie County and Del Rio, contributing to the growth of wine culture even before Texas joined the United States in 1845. These immigrant communities became integral to Texas’ early viticultural development.

1890s

Texan Solution to Phylloxera

In the late 19th century, horticulturist Thomas Volney (T.V.) Munson played a crucial role in solving one of the greatest crises in global wine history. When European vineyards were devastated by the phylloxera epidemic, Munson identified and supplied phylloxera-resistant native Texan grapevine rootstocks that could be grafted with European Vitis vinifera vines. His contributions were instrumental in helping European vineyards recover, and he remains one of the most internationally recognized figures in Texas wine history.

1920-1933

Prohibition Era

Prohibition dramatically altered Texas' winemaking landscape. Established wineries shut down, vineyards were abandoned, and decades of viticultural tradition were nearly erased. Even today, the lingering effects remain visible, as some counties in Texas maintain restrictive dry laws, limiting local wine production and sales.

1914-1945

Agricultural Impacts of War

While Texas did not have a large-scale wine industry during World War I or World War II, the broader agricultural sector was heavily impacted. Labor shortages, shifting economic priorities, and material rationing affected farming operations statewide. These disruptions limited any potential growth in viticulture during that time.

1970s

Agricultural Research & Rebirth

In the 1970s, agricultural researchers from Texas Tech University and Texas A&M University recognized the similarities between Texas soils and climates with those of southern Europe - making it well-suited for Mediterranean grape varieties. This research ignited renewed interest in viticulture, leading to the establishment of pioneering wineries such as Llano Estacado Winery in 1976. These initiatives set the stage for a broader resurgence across the state.

1980s

AVAs and Recognition

The recognition of American Viticultural Areas (AVAs) in Texas began in the 1980s, highlighting the growing significance of regions like Bell Mountain (1986), Fredericksburg (1989), and Texas Hill Country (1991). The designation of these AVAs not only formalized the wine region’s distinct characteristics but also reinforced the economic viability of wine tourism.

2000s-Present

Contemporary Success

Today, Texas is the fifth-largest wine-producing state in the U.S., with more than 600 wineries across the state. Heat-tolerant varieties like Tempranillo, Viognier, and Sangiovese have gained popularity, showcasing Texas’ unique terroir. The rise in wine tourism, particularly in Fredericksburg and throughout Texas Hill Country, reflects an increased national awareness and appreciation for Texan wines.

The Texas Hill Country Wineries Association (THCW), founded in 1999, began with just 8 members and experienced rapid growth: 16 members soon after, 27 by 2009, 42 in 2014, 56 in 2019, and nearly 70 members today. This growth reflects the increasing strength and the collaboration within the region’s wine community.