NO. 17 | HIGH PLAINS

Somewhere between a windmill and a fermentation tank lives the cowboy winemaker. Hat on. Boots dusty. Palate quietly opinionated.

Texas wine gets a bad rap. Say it out loud in front of a sommelier and watch the eyebrow lift. Fair enough. It can be a little hit or miss. But here’s the part people forget: the Texas High Plains is home to the second largest grape-growing region in the country. High elevation. Big sky. Brutal sun. Cold nights. Vines that have to work for it. Sound familiar?

High Plains smells like that effort. Pink pepper snaps first. Hay follows, dry and sun-bleached. Lavender drifts in from somewhere unexpected, softened by vetiver and grounded with sandalwood and patchouli. It’s earthy, wind-worn, and a little romantic in a stubborn, West Texas way.

Is it Bordeaux? No.
Is it trying to be? HELL no.

It’s terroir with a drawl. A glass raised at the end of a long day. Pride without polish. The kind of thing that tastes better because it came from right here.

Cheers to the High Plains.

PLAYLIST VIBE: Charley Crockett