Ross McLauchlan, Cooper Anderson, and Matt Smith started The Austin Winery in a tiny warehouse in 2013, establishing the first full production, grape-to-glass winery inside Austin city limits. The winemaking philosophy is simple: they partner with small, family-owned vineyards around Texas, only working with vineyards that take a holistic view on farming, using non-exploitative, organic

Maintaining agricultural systems without the use of feed or fertilizer of plant or animal origin, and without employment of chemically formulated fertilizers, growth stimulants, antibiotics, or pesticides

, and regenerative practices that benefit the entire ecosystem. Situated on the margins of grape tolerances and the turbulent convergence of several weather systems, the climate of Texas is unforgiving - but within the pocket of the Texas High Plains and Hill Country AVAs is an ideal microclimate for viticulture. This will be unlike any wine you've had - a pétillant naturel

A method of sparkling wine production that is argued to pre-date the Champagne Method

Arguably the most appreciated method for sparkling wine production in terms of quality, and at the same time it is also the most costly in terms of production. The most important facet of the traditional method

Arguably the most appreciated method for sparkling wine production in terms of quality, and at the same time it is also the most costly in terms of production. The most important facet of the traditional method is that the second fermentation that yields its signature bubbles happens inside the bottle. AKA Champagne Method.

is that the second fermentation that yields its signature bubbles happens inside the bottle. AKA Traditional Method

of sparkling wine. Rather than inducing a second fermentation in the bottle, a winemaker bottles a wine currently undergoing its first fermentation at which point the wine continues to ferment in the bottle. If the wine does not ferment to dryness, there can be a bit of residual sugar

Fefers to the natural grape sugars left over in a wine after the alcoholic fermentation is complete or has been intentionally stopped by the winemaker.

left in the final wine. The wine is not disgorged once fermentation completes in the bottle, thus allowing the consumer to see the lees

After fermentation is complete, the expired yeast cells that converted the juice's sugar into alcohol will sink to the bottom of the tank or barrel. This sediment is known as the lees.

and sediment in the bottle, which can lend additional comlexity and body

Body is a measure of how full and rich a wine tastes -- oily, waxy, viscous, and velvety are terms to describe this. Body is dependent on the grape variety, alcohol level, sweetness, ripeness of fruit, and to some extent how the wine is made.

to the wine.

(pét nat

A method of sparkling wine production that is argued to pre-date the Champagne Method of sparkling wine. Rather than inducing a second fermentation in the bottle, a winemaker bottles a wine currently undergoing its first fermentation at which point the wine continues to ferment in the bottle. If the wine does not ferment to dryness, there can be a bit of residual sugar left in the final wine. The wine is not disgorged once fermentation completes in the bottle, thus allowing the consumer to see the lees and sediment in the bottle, which can lend additional comlexity and body to the wine.

) style using a traditionally French grapes, grown in Texas. This is a seriously cool wine - Picpoul aged on its lees (sur-lie) for a year, then pressed with the skins of Marsanne before being bottled with a bit of residual sugar for second fermentation in the bottle. Organic practices.