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Spicewood Vineyards was founded as a winery that only produced wines made with estate-grown grapes. As we grow, we strive to remain as close to that tradition as possible. Growing our grapes and making our wine at the same location gives us the ability to take a very hands-on approach in the vineyard.

We’re zealous about grape growing. It started with science. Before the vineyards were first planted, the original owners, Ed and Madeline Manigold, conducted an extensive soil analysis to determine which grape varieties would thrive in the three soil types found on the estate. Nine of the original seventeen acres of grape vines are still producing excellent fruit on vines that are more than twenty-four years old. Over the years, we have expanded to thirty-two planted acres on-site, growing several varietals including Chardonnay, Sauvignon Blanc, and Tempranillo.

We take a “hands in the dirt” approach to vineyard management  to ensure we have the best possible fruit. Mother Nature can be brutal. By actively working the vineyards through each season, we help the vines flourish despite crippling frost, shredding hail, and searing heat. Each makes its mark. The variation of conditions from vintage to vintage is amazing. Understanding our vines makes it possible for us to produce wines that we are proud to bring to your table year in and year out.

Beyond our estate-grown fruit, we work with well-established grape growers here in Texas who share the same passion for being in the vineyard to ensure we have a steady supply of high-quality grapes in a wide selection of varieties. Spicewood Vineyards has long-standing relationships with top growers who also have a vision for how better grapes will make better Texas wine.

The vineyard was established in 1992 and now covers 28 acres. We are considered one of the largest vineyards in the Hill Country.  


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