Harvest brings an entire growing season into focus. Grapes that have spent months developing on the vine are picked and moved into the winery, where a new vintage begins. For Spicewood Vineyards, that process starts with the land and decisions made long before harvest.
Original owners Ed and Madeline Manigold studied the property before planting. Soil analysis identified three distinct soil types, helping determine which grape varieties suited different areas. Nine acres from the original 17-acre planting remain in production, with Chardonnay, Sauvignon Blanc and Tempranillo among the varieties grown today.
Established in 1992, Spicewood describes its vineyard management philosophy as “hands in the dirt,” a fitting description for growing wine grapes in Texas. Frost, hail and searing heat are among the challenges, and no two seasons arrive the same way.
The 2026 growing season made that unpredictability clear. A late-March freeze struck the Texas Hill Country during bud break, with temperatures falling into the 20s. Owner and President Ron Yates reported that the freeze devastated the majority of Spicewood’s estate vineyards and that the winery expects to harvest very little Hill Country fruit this year. For the 2026 vintage, Spicewood will rely on grapes from the Texas High Plains, far West Texas and Dell Valley.
A vintage is more than the year printed on a label. It reflects a growing season and the conditions the grapes experienced before entering the cellar.
Spicewood’s estate vineyard remains central to its story, while relationships with growers across Texas provide access to additional varieties and regions. One grape, however, has particular significance to Yates.
Tempranillo holds a special place in his approach to Texas wine. Yates grew up in Kingsland, near Fall Creek Vineyards in Tow, owned by his cousins Ed and Susan Auler, pioneers of the Texas wine industry. His interest in wine deepened while studying at the University of Texas, when a semester abroad took him to Spain.
Time in Ribera del Duero introduced Yates to a major Tempranillo-growing region. The son of his host family grew grapes there, giving Yates time in the vineyards to learn about viticulture. When he returned to Texas, he recognized similarities between Ribera del Duero and the Hill Country, particularly limestone bedrock and hot days, and became convinced Tempranillo had potential in Texas.
That connection remains visible in Spicewood’s wines. The winery calls Tempranillo its favorite grape to grow and says the variety “absolutely thrives in our Texas terroir.” Its current portfolio also includes Sauvignon Blanc, Cabernet Franc, Grenache and other Texas-grown wines.
Those wines have earned recognition in major competitions. At the 2026 Houston Rodeo Uncorked! International Wine Competition, Spicewood’s 2022 Tempranillo from Dutton Vineyards received Gold, Reserve Class Champion and Texas Class Champion honors. Its 2023 Cabernet Franc earned Gold and Texas Class Champion.
Yates acquired Spicewood Vineyards in 2007 and remains directly involved in day-to-day operations and vineyard management while working closely with the winemaking team.
Spicewood was founded as a winery devoted exclusively to estate-grown grapes. Although sourcing has expanded, growing grapes and making wine on the same property remain part of its identity. The approximately 5,000-square-foot winery spans two levels, with production downstairs alongside a Texas limestone barrel room and the tasting room above. Spicewood reports production capacity of more than 5,000 cases annually.
The winery’s Estate Tempranillo has been produced entirely from estate-grown fruit, while other Tempranillo bottlings have used grapes from the Texas High Plains. Spicewood also works with growers across Texas, allowing the winery to source fruit from multiple regions while remaining committed to Texas-grown grapes.
Each parcel reflects months of farming before fermentation begins. Ripeness, weather and vineyard conditions influence the decisions that follow in the cellar. Eventually, that work reaches the tasting room, where visitors experience the finished vintage in the glass.
Spicewood offers tastings seven days a week, along with wines by the glass and bottle. Guests can settle into the tasting room or take their wine outside to spacious patios and picnic areas surrounded by the Hill Country landscape.
Harvest gives that visit added context. Vines planted during the vineyard’s early years remain in production, fruit from another growing season enters the winery and bottles from previous vintages are opened upstairs. Seeing those stages in one place is a reminder that wine begins as agriculture.
Spicewood’s history spans more than three decades of Texas grape growing. Its early soil studies shaped the vineyard, Yates’ experience in Spain brought Tempranillo into sharper focus, and relationships with growers across Texas continue to broaden the fruit entering the cellar.
Spicewood describes its philosophy simply: “Wine is a celebration of life.” During harvest, months of work in the vineyard become the starting point for bottles that will eventually be opened around a table.
One vintage may already be in the glass, but another is just beginning.
Sip Texas wine in the heart of the Hill Country at Spicewood Vineyards, 1419 Co Rd 409, Spicewood, TX 78669, then explore current releases, shop wines and plan your visit at SpicewoodVineyards.com.
MICHELLE WOOD | @WestAustinCityLifestyle
As Editor of West Austin City Lifestyle, I’m always drawn to the people, places and traditions that make our community special. I especially enjoy exploring the stories behind Texas wineries and the Hill Country through my love of wine. Have a local story, favorite spot or recommendation? I’d love for you to share it with me at michelle.wood@citylifestyle.com.
"We take the cultivation of our grapes, the creation of our incredible Texas wine, and the enjoyment of a shared love of vino, very seriously."