Texoma AVA Thrives on Innovation and Growth in Winemaking

8

Discover Texoma, a rising AVA blending rich history, diverse terroir, and bold wines. Explore its innovation, challenges, and unique identity in American winemaking!

The Rising Star of Texoma: Unveiling the Gems of This Lesser-Known AVA

Texoma, an American Viticultural Area (AVA) straddling the Texas-Oklahoma border, is quietly carving its name into the annals of American winemaking. With a rich history rooted in innovation and a diverse terroir capable of producing both bold reds and elegant whites, this 3,650-square-mile region is gaining momentum. Let’s dive into the unique characteristics, challenges, and future potential of this emerging wine region.

---

A Legacy Rooted in Resilience: The Influence of T.V. Munson

The Texoma AVA owes much to 19th-century viticulturist Thomas Volney (T.V.) Munson, whose groundbreaking work in breeding phylloxera-resistant rootstocks revolutionized global viticulture. Munson’s legacy lives on at Grayson College in Denison, where his original vineyard now serves as a hub for experimentation with both Vitis vinifera and hybrid varieties.

Local winemakers often draw inspiration from Munson’s pioneering spirit. Jackson Anderson of Square Cloud Winery not only cultivates classic varietals like Tempranillo and Syrah but also experiments with Munson creations such as Captivator and Wineking. “Munson gave us the foundation,” Anderson says. “It’s up to us to build upon it.” Indeed, many in the region advocate for naming a future sub-AVA after him to honor his contributions.

This historical context enriches Texoma’s narrative and positions it as more than just another AVA—it’s a region steeped in innovation and resilience.

---

Terroir Diversity: A Patchwork of Possibilities

Texoma’s varied terroir is one of its greatest assets, offering winemakers a broad canvas to create distinctive wines. The AVA can be divided into three subregions:

• Western Texoma: Characterized by reddish clay loam soils near the Red River, this area enjoys higher elevation and cooler microclimates. Varieties like Chardonnay thrive here due to significant diurnal temperature shifts.
• Central Texoma: Known for its fertile black clay soils and proximity to lakes like Lake Ray Roberts, this subregion benefits from moderated temperatures that enhance vine vigor. Tempranillo and Grenache dominate.
• Eastern Texoma: With sandy loam soils that allow for precise irrigation control, this area faces challenges from humidity but rewards careful growers with concentrated flavors.

Michael Cook, a viticulture program specialist at Texas A&M University, explains how these nuances impact winemaking: “The soil diversity alone allows for incredible versatility in grape selection and style.” Such adaptability enables producers like Christopher McIntosh at Edge of the Lake Vineyard to refine their approach during challenging weather conditions.

---

Challenges That Shape Character: Weathering the Storms

Texoma’s climate is best described as a mix of humid subtropical and continental—offering both opportunities and challenges. While proximity to lakes tempers extremes, unpredictable weather events such as hailstorms or even tornadoes are part of life here.

“Rain can be both a blessing and a curse,” says McIntosh, who prunes aggressively during wet seasons to focus energy on fewer grape clusters. This technique enhances flavor concentration while mitigating disease risks associated with excess moisture.

Despite these hurdles, Texoma growers have developed ingenious solutions. Sandy soils are manipulated for optimal irrigation control, while clay-rich terrains retain water during droughts. These strategies underscore the region’s resilience—a quality reflected in its balanced yet vibrant wines.

---

Signature Styles: Reds That Sing and Whites That Shine

Texoma’s reputation is steadily growing thanks to its standout red blends featuring Grenache, Syrah, Mourvèdre (GSM), alongside single-varietal expressions like Tempranillo. These wines are often medium-bodied with fruit-forward profiles balanced by subtle tannins—perfectly suited for modern palates.

Kristi Abrahamson-Tullis of Lonesome Vine believes GSM blends will define Texoma’s identity moving forward: “Our terroir lends itself beautifully to Rhône varietals—they’re expressive yet approachable.” Meanwhile, white Rhône grapes like Roussanne and Viognier showcase finesse when grown near moderating bodies of water.

Producers near Arché Vineyard further west experiment with Chardonnay—a rarity in Texas—thanks to cooler microclimates created by elevation changes. Such diversity highlights how Texoma defies expectations typically associated with Southern wine regions.

---

Looking Ahead: Unity Amidst Diversity

While Texoma is still finding its voice on the national stage, collaboration among local winemakers signals a bright future. The North Texas Winery Association fosters knowledge-sharing across what was once a fragmented industry—a move praised by experts like Cook: “We’re stronger together.”

There’s also growing interest in subdividing the AVA into smaller appellations that reflect its geographical diversity more accurately—a step that could elevate Texoma’s profile further within the competitive U.S. wine market.

Ultimately though, what sets Texoma apart isn’t just its terroir or varietal range—it’s an unwavering commitment among its producers to craft wines that speak authentically of place. As Abrahamson-Tullis aptly puts it: “Texoma isn’t trying to be Napa or Bordeaux—we’re creating something uniquely our own.”

---

Texoma may still be an underdog among America’s wine regions today—but make no mistake: this AVA has all the ingredients needed for greatness. From honoring historic roots laid down by T.V. Munson to embracing modern techniques tailored for challenging conditions—the spirit here remains unshakable. Whether you’re drawn by its bold reds or intrigued by experimental whites—one thing is clear: there’s never been a better time than now to discover what makes Texoma tick.

Photo by Molly Bailey on Unsplash