At Hilmy, we believe through and through that wine is made in the vineyard. We strive for quality in farming, and work to achieve harmony among the factors contributing to quality winegrowing.
On our property, we abhor the unthoughtful application of chemical fertilizers and pesticides, and avoid those to the extent that we are able. We are not “Organic,” and will likely not strive for such designation, but we do what we think is best for the wine and for our land. The natural compost applied between the rows is turned and fermented on the property. Insects are devoured by the flock of Guinea Fowl, while another Texas vineyard menace, white tail deer, is kept at bay by a pair of Great Pyrenees. For the most part.
Our approach is certainly difficult to pin down. We take from the best of what we know, attempt to learn as much as we can, from the earth as well as tradition, and simply discard whatever is left over without so much as a second thought.
The Hilmy Cellars label produces and bottles wine in small lots from 100% Texas-raised fruit. In every bin, vat, tank, or barrel, we attempt to make a true wine with the utmost of care and guidance, which we then respectfully submit to you. Although we are still a young winery, even the most seasoned and well-versed of wine aficionados will be able to appreciate the many and significant transformations the wines find themselves undergoing presently. Over the years, it is also our hope to produce wines for increasingly later release and subsequent enjoyment. Do stay tuned. These wines, some of which are currently in barrel and cask, should prove to be very interesting, indeed.
We use a variety of techniques to hand-produce our wines. With respect for tradition and application of modern methods, we strive to let each grape give a true expression of varietal heritage and Texas Terroir.
Dry – A mostly dry wine menu with occasional sweet wines.