Wines

Texas Hill Country is the third-largest AVA in the United States, covering over 9 million acres—though only a fraction is under vine (just over 2,200 acres, as of 2020). But as the saying goes, everything’s bigger in Texas, and the ambition here is no exception. This region is gaining recognition for producing characterful, expressive wines that thrive in its plentiful sunshine and warmth.

Growers are thoughtful and resourceful, matching grape varieties to site conditions and often working with a mix of classic Vitis vinifera grapes and select hybrids. The result? A stylistically diverse lineup of wines—especially reds—that draws inspiration from Spain, France, and Italy, with a Texan twist.

Tempranillo

Tempranillo is the most widely planted grape in Texas Hill Country and the region’s unofficial signature variety. This Spanish grape thrives in the Texas sun, yielding savory reds with bold tannins, rich cherry and plum flavors, and notes of leather and tobacco.

Often aged in American oak, French oak, or a blend of both, Hill Country Tempranillo reflects both tradition and terroir, capturing the warmth and depth of the landscape in each bottle.

Cabernet Sauvignon

Cabernet Sauvignon might seem like a surprising success story in Texas Hill Country, but thanks to the incredible variety of micro-climates, hills that encourage wind-flow, and clones that are smartly selected for the area, this variety finds a unique balance of ripeness, spice, and freshness that has made it one of, if not the most awarded grape variety in the state.

Wines typically show flavors of blackcurrant, plum, and dried herbs, with firm structure and moderate acidity. Often blended for added complexity, Cabernet Sauvignon contributes to the region’s growing reputation for powerful, age-worthy reds.

Syrah

Syrah has embraced Hill Country’s sun-drenched slopes, delivering Rhône-style reds with a Texas swagger.

Hot afternoons ripen blackberry and blueberry fruit, while cooler nights lock in acidity and that signature cracked-pepper bite. Expect plush, inky wines laced with smoked-meat and violet aromas; some producers co-ferment with aromatic white grapes, such as Viognier, Roussane, and even Trebbiano, for extra lift and color stability.

Black Spanish (Lenoir)

A uniquely Texan grape, Black Spanish is a hybrid known for its disease resistance, particularly to Pierce’s Disease, which is a major threat in warmer, humid climates.

It produces dark, deeply pigmented wines with tangy red and black fruit, earthy undertones, and rustic tannins. Black Spanish is often used in blends, rosés, or fortified styles, and remains an important part of the region’s viticultural heritage.

Mourvèdre

Classically associated with southern France and Spain, Mourvèdre has found a natural home in the Hill Country’s warm climate. This grape ripens late and produces dense, structured wines with a meaty, gamey quality.

Expect ripe blackberry alongside florals, mint, herbs, and the terroir expression that gives these wines much more of a softness than classic French Mourvèdre and Spanish Monastrell. Mourvèdre is often used in GSM blends, but varietal versions are increasingly common and impressive.

Sangiovese

Sangiovese brings Italian brightness and finesse to the Texas Hill Country. Known for its high acidity and red cherry profile, it offers a lighter, fresher style compared to some of the region’s more robust reds.

Thanks to the region’s high daytime temperatures and cooling nighttime breezes, Sangiovese achieves ripe flavors while maintaining its signature freshness. Wines often show notes of sour cherry, dried herbs, and subtle oak.

Tannat

A rising star in Texas Hill Country, Tannat is well-suited to the heat and produces wines that are deep in color, high in tannin, and rich in flavor.

Flavors of black plum, dark chocolate, and clove dominate, often backed by a smoky or meaty edge. With oak aging, Tannat becomes smoother and more approachable while retaining its bold character.

Viognier

While red grapes are the mainstay, Viognier is the white wine standout in Texas Hill Country. This aromatic variety thrives in the heat and produces lush wines with exotic floral and fruit notes.

Expect aromas of honeysuckle, peach, and apricot, often with a creamy texture if oak-fermented. Crisp versions with mineral undertones are also possible, showing Viognier’s versatility in this warm region.

Chardonnay

Chardonnay may play second fiddle to Viognier in terms of planting area, but in limestone-rich, higher-elevation sites it shines brightly. Warm days deliver ripe yellow apple and pineapple notes, while cooler nights preserve zesty acidity.

Winemakers split between crisp, stainless-steel styles — showing mineral and citrus notes (thanks to the limestone and granite soils) — and richer barrel-aged versions with pear, baked peach, and a touch of vanilla, plus the occasional sparkling experiment.

Texas Hill Country Wine Facts

• 2,259 total vineyard acres (as of 2020)
• 790 bearing acres (producing fruit)
• 1,900 tons harvested annually
• Average yield: 2.4 tons per bearing acre
• Red wine: 87% of total production
• White wine: 13% of total production
• Most planted varieties: Tempranillo, Cabernet Sauvignon, Mourvèdre, Black Spanish, Sangiovese, Tannat, Viognier
• Over 70 different varieties planted
• 600,000 cases of wines are produced each year in Texas Hill Country