Cabernet Sauvignon is a Powerhouse in Texas

Forget what you've heard about Cab Sauv in Texas. It's not a problem grape - it's just been grown the wrong way.

Let’s talk Cabernet - It’s one of the most iconic grapes in the world and for good reason.

• High demand

• Bold structure

• Endless cellar options

But here’s the kicker:

Cab is just as powerful in Texas - if it’s farmed right.

At Texas Vine Country, we grow Cabernet Sauvignon that checks every box winemakers care about:

• Clean, concentrated fruit 

• Exceptional color and structure

• Clone flexibility so you can hit your price point without sacrificing character

And because we’ve dialed in exactly how to farm it in the High Plains AVA, you get consistency vintage after vintage.

Not all Cab is created equal.

One of the reasons Cab has gotten a tough rap in Texas is because most folks try to grow it like they’re in Bordeaux or Napa. That doesn’t work here. The climate, the UV, the wind - it’s a different game.

What makes our Cab different?

 Trellising: We’ve moved away from outdated VSP systems and use single high-wire cordon setups. That gives us a big, arching canopy - nature’s own fruit umbrella that shades against scorching sun, prevents raisining, and keeps your berries from frying on the vine.

 Clone selection: We grow both French and Concannon clones, and we’ve tested them across seasons to know exactly how they perform.

• Clone 47 (aka 337) - French: Dense, inky color. Massive tannin structure. Built for long aging and serious reds.

• Clones 7 & 8 - Concannon: Classic American Cab - fruit-forward, higher yields, great for volume-driven blends or solo expressions with mass appeal.

Blending the two gives you power and polish in one bottle - great fruit structure with approachable texture.

 Weather resilience: Cabernet here doesn’t wake up until spring is well underway, helping avoid frost risk. And when fall arrives, it finishes early enough to escape damage from cold snaps or rain. It’s a natural fit for our unpredictable climate.

In the cellar? You’ve got options. 

This is one of the most flexible red grapes you’ll ever work with.

• Running a saignée program? Cabernet’s perfect for it. Bleed off juice for a bold, expressive rosé - or even a sparkling with serious depth and color. The remaining must gets concentrated, giving you richer red wine.

• Want structure? Cab’s got it. Add a touch of fermentation oak or tannins and you’ll coax out even more grip and longevity.

• Producing blends at scale? Concannon clones give you volume and color at a price that protects your margin. Layer in the French clones to elevate mouthfeel and aging potential.

And yes, it even works in sweeter programs or early-picked rosé styles. Just adjust the pick window, and you’ve got yourself a workhorse that wears many hats.

Bottom line:

You don’t have to settle for inconsistent Cab in Texas.

When it’s grown for our conditions - it performs. Cabernet Sauvignon is a Texas POWERHOUSE.

We’ve been refining this program for years and the results speak for themselves.

Cabernet is no longer a gamble - it’s a powerhouse grape that can anchor your lineup, add weight to your blends, or become the signature red you’re known for.