The fruit behind wines you already drink.

Thick skins and late ripening suit the long High Plains season. At elevation the diurnal swing holds acidity, giving cassis and graphite rather than jam.

Earlier ripening than its offspring, and more aromatic. Red fruit, crushed herb, and a fine-grained tannin that blends as readily as it stands alone.

Plush and mid-weight, with plum and cocoa. Our sandy loam keeps vigour in check, which is what stops Merlot turning soft and shapeless.

Needs heat to ripen fully, and gets it here. Deep colour, violet aromatics, and structural tannin — a blending grape that can carry a varietal bottling in Texas.

High-altitude Malbec is a proven formula, and 3,305 feet delivers it. Dark plum and violet with velvet tannin.

Arguably the grape Texas does best, and one of ours. Cherry, leather, and dried fig, with the structure to take American or French oak.

Built for heat and drought. Intensely floral — violet and bergamot — over dense black fruit and firm tannin.

Blackberry, cracked pepper, and cured meat. Ripens reliably here while keeping the savoury edge that makes Syrah worth growing.

Enormous colour and tannin from small, thick-skinned berries. A structural backbone in blends and a serious wine on its own.

The most tannic grape we farm. Blackberry and liquorice over a dense frame that rewards time in barrel and bottle.

Sour cherry, tomato leaf, and bright acid. Thin skins make site selection matter — our drier blocks keep it clean through harvest.

A very late ripener that needs a long, warm autumn. Ash, black cherry, and tannin that takes years to unwind.

Deep colour, soft tannin, and dark plum. Generous and approachable young, which makes it a natural for by-the-glass programmes.

High natural acidity with low tannin — a rare and useful combination in a warm region. Bright cherry, and food-friendly by design.

Bred by a hot, dry climate. Dark fruit with a bitter-almond finish that keeps the wine from reading sweet.

One of the most tannic varieties in the world. Blackberry, tar, and grip — a small-lot grape for producers who want a statement.

Dark, herbal, and firmly acidic. An uncommon planting in Texas and a distinctive blending component.

A teinturier — red-fleshed as well as red-skinned. Used where a blend needs colour and depth without added tannin.

A late-ripening, heat-loving grape that needs a long dry autumn and rewards low yields. Dark fruit, bright acid, and a savoury, brambly grip that keeps a blend from turning soft.

Heat-tolerant and light on its feet. Strawberry and rose, and one of the classic grapes for serious dry rosé.

Ripens unevenly, so picking decisions matter. Bramble fruit and spice, with the generosity Zinfandel is known for.

The hardest grape we farm, and planted on our coolest, highest-elevation ground. Red cherry, earth, and fine tannin.

A shining star of the estate — Gold at TEXSOM. Picked early for grapefruit, cut grass, and a line of acid that stays taut.

Thick-skinned and disease-resistant, which the High Plains wind rewards. Stone fruit, citrus pith, and a saline finish.

Apricot, honeysuckle, and weight without heaviness when picked on time. One of the most reliable white varieties in Texas.

Textural and age-worthy — pear, herbal tea, and beeswax. Rewards barrel fermentation and lees work.

Roussanne's traditional partner. Broader and waxier, adding mid-palate weight to Rhône-style white blends.

Its name means "lip-stinger." Holds acidity in heat better than almost any white grape — lemon, green apple, and sea spray.

Planted at elevation to protect its aromatics. Lime, white flower, and a spine of acid, whether finished dry or off-dry.

Lychee, rose petal, and ginger. Low acid by nature, so picking window is everything — ours comes off in August.

The most overtly grapey of all varieties. Orange blossom and citrus, at home dry, sparkling, or sweet.

A Muscat variant with pronounced orange-peel and marmalade aromatics. A specialist grape for dessert and aromatic blends.

High-yielding and reliably acidic. Neutral by design, which makes it a clean base for blends and sparkling production.

Picked early for a crisp, pear-and-citrus style, or later and skin-contacted for texture and copper colour.