With fertile soil, a comfortable climate and a long growing season, Texas has emerged as one of the nation’s leading wine-grape states. But there’s more to starting a vineyard than planting vines.

The following topics offer helpful advice and information on starting your own vineyard in Texas.

• Planning for Success
• Overview of Varietals
• Factors to Consider
• Weighing the Opportunities

Planning for Success

10 Steps To Growing Grapes Successfully:

1. Determine if there is a market for your grapes. Talk with wineries you are planning to sell to and find out what types of grapes they are interested in buying. It’s a good idea to obtain a contract or solid commitment from one or more wineries before you plant.
2. Know what you’re doing. The most successful Texas growers to date were already farming before they began growing grapes. Lacking this background, if you have an eye for detail and can follow set procedures, you are still a good candidate, but you must either understand horticultural production or be committed to learn through research and training.

3. Do research. Talk to local growers and your local Cooperative Extension agent to find out which grape varieties grow best in your area and how to grow them. Make sure these are the varieties that wineries would be interested in buying. You can get valuable technical information by contacting experienced viticulturists at the Texas Cooperative Extension in Lubbock at (806) 746-6101 and in Fredericksburg at (830) 997-7047. Grayson County College in Denison also offers two-year viticulture and enology degree programs as well as continuing education courses. The college can be reached at (903) 465-6030.
4. If a winery is included in your plans for a vineyard, do extensive market research to determine the wines you will make and the best location for your facility. This should include determining your customer base and the types of wine these customers would be interested in buying. Assess potential demand and sales projections.
5. Have enough capital to live comfortably for 3 to 5 years without any return from your vineyard and enough time to devote to your new enterprise. Part-time grape farming rarely succeeds, especially when a vineyard is larger than one acre.
6. Make sure your vineyard site has suitable soil and an adequate supply of good quality water.
7. Start conservatively with smaller acreage, especially if you have limited knowledge of farming and farm machinery. This will give you the chance to learn about growing grapes without risking a huge investment. Include a 150-foot cleared buffer zone around vineyards planted with grapes susceptible to Pierce’s disease in at-risk areas to create an unfavorable environment for the insects that spread the disease.
8. Get a mentor, a successful grower willing to share knowledge. Meet growers by networking through organizations such as the Texas Wine and Grape Growers Association at (817) 424-0570 or by contacting resources such as the Texas Wine Marketing Research Institute at Texas Tech University at (806) 742-3077. Attend educational events produced by organizations such as the Texas Cooperative Extension, and seek out information from books, trade magazines and the Texas Winegrape Network Web site (http://winegrapes.tamu.edu). There are also private consultants who can help you get started or assist with specific challenges.
9. Learn how to prune grape vines. Pruning can be challenging and complicated when you are trying to balance vine health and maximum production of quality fruit. Every vine must be pruned annually. Tying vines is also done by hand, even in large mechanized vineyards.
10. Develop the patience and mentality of a tree farmer. It takes long-term vision, persistent effort and continual learning to be a successful grape grower.

Time Line:

1. Site selection – Selecting a site is probably the most important decision for a potential grape grower. In areas prone to Pierce’s disease, this means taking into consideration the factors that heighten or mitigate the risk of the disease. You should also ensure that the site has the proper soil type and depth, water quantity and water quality conducive to grape growing, including the best chance of avoiding spring frost. In the South Plains, sites with a reduced risk of winter injury and hail are the most ideal.
2. After purchasing a site – Set aside anywhere from one to two years for site preparation and ordering plants and other necessary materials. Getting the site ready includes land preparation, irrigation installation and fencing. The time required for land preparation, such as clearing brush and ripping the soil, varies according to the site’s location and the improvements needed, but generally averages about one year.
3. First year – Erect trellises before planting to keep grape vines from trailing along the ground, which increases the risk of fungal disease. Growers in areas with lower fungal disease risk, such as the South Plains, may be able to postpone trellises until the second year. Plant vines from late February through April, depending on location. A good rule of thumb is to plant just before an area’s last freeze. The plants won’t come out until after the freeze date, eliminating the threat of damage. If the vineyard has been prestaked, plant each vine as close to the stake as possible for support and protection. The main objective is to develop a strong, healthy root system. Thorough weed control is essential to establishment. In some growing areas that have a warm climate and a longer growing season, it may be possible with good vineyard management to have a light crop in the second year. This would require vine training in the first year and would move the time line ahead one year.
4. Second year – Vine training begins. If you did not erect trellises last year, do so now. Each vine must be cut and tied at least four times in the spring and early summer. Buds must be removed from undesirable locations, primarily from along the lower portion of the developing trunk. Maintain weed control.
5. Third year – Repeat tying, pruning and removing buds from the lower trunk several times. The vines should be established by now and you may have a light crop of grapes.
6. Fourth year – Vines should produce a mature yield of 35 percent to 50 percent of potential.
7. Fifth year – Yields will vary from 65 percent to a full crop.

Overview of Varietals

Vitis vinifera are classic European wine grapes producing wines with the greatest consumer demand. Most vinifera do well on the South Plains and Trans-Pecos. They are also grown in North Texas and the Hill Country, but the presence of Pierce’s disease requires strategic site selection and more intensive management. When selecting a varietal, keep in mind its potential to grow in your area of the state and its marketability and profitability.

Cabernet Sauvignon

The world’s leading quality red wine grape, it has vigorous vines and adapts to a range of climates and fermentation styles. Vines require many trials to determine the best canopy and production system. On the High Plains, does best south of Lubbock where fall freeze damage is less severe. Quality can be outstanding.

Chardonnay

Consumers love it. Chardonnay represents 24 percent of wine sold in the United States, but production in Texas is less than ideal. Cold-hardy vines do well in North Texas, but late spring freezes pose a hazard. Moderately vigorous vines require good management in the Texas heat. It’s the most susceptible to Pierce’s disease in Texas and the fastest to die from it.

Chenin Blanc

Vigorous and easy-to-grow, Chenin Blanc produces high quality fruit. Low prices can be offset by consistently high yields. Commonly used as a blender, it grows best in West Texas, where high tonnage results from wind tolerance and adaptation to mechanization.

Merlot

The wine’s popularity is making Merlot the red grape of choice. Moderately vigorous vines have potential for high yields and overcropping. A thin berry skin susceptible to black rot demands good fungicide protection. Needs concise pruning and excellent management.

Muscat Canelli

An old Italian variety from Italy’s Piedmont region sold in the United States as Asti, Muscat Canelli has vigorous vines that produce well in West Texas. Dessert style wines can be outstanding. Small quantities are often blended with other varietals. Makes a fruity, sparkling wine popular with new wine drinkers.

Riesling

Consumer demand is low, but quality, yield, cold hardiness and ease of mechanical pruning and harvesting make Riesling hard to rule out. Performs well in the High Plains and North Texas.

Ruby Cabernet

Texas plantings produce high tonnage and grape quality that yield wine with excellent color. Low consumer demand relegates it to blender status.

Sangiovese

Italy’s number one wine, Sangiovese has tremendous vigor that adapts well to Texas conditions. The wine can be outstanding if made carefully with ripe fruit and aged in small oak barrels.

Sauvignon Blanc

Vigorous, productive vines produce wines that don’t sell as well as some, but easy growth and high tonnage make up for lower market prices. Adapts well to mechanization.

Zinfandel

Moderately vigorous Zinfandel produces a full-bodied red wine and a blush. Cold- tolerant north of Lubbock and grown successfully in West Texas.

Other Vitis vinifera with potential for Texas growers include:

• Gewurtztraminer
• Viognier
• Syrah (Shiraz)
• Cabernet franc
• Petit Verdot
• Grenache
• Mourvedre
• Pinot gris

Tolerant to Pierce’s Disease:

• LeNoir/Black Spanish – Texas-grown since 1880, high-acid, best for Port.
• Herbemont – brown grape, clear juice for white wine.
• Blanc Du Bois – vigorous white, top quality only when blended with Vitis vinifera.
• Cynthiana (Norton) – outstanding dry red wine when harvested ripe, fermented correctly and aged in small oak barrels.

Factors to Consider

Climate and Elevation

Warm days, cool nights and low humidity generally produce higher quality grapes. The most consistent high quality has come from vineyards above 3,000 feet. As elevation climbs, average temperature and humidity decline. Higher elevation provides lower temperatures during ripening, enabling grapes to ripen more slowly, develop flavor and retain the necessary acidity.

Elevation in the Hill Country ranges from approximately 800 to 1,800 feet; Fort Stockton, about 2,700 feet; Lubbock, over 3,000 feet; Fort Davis, 5,000 feet. This is not to say quality fruit is not grown at lower elevations, but Texas weather presents big challenges.

Stimulated by the heat, grapes grow rapidly, which can lead to early harvest and minimum “hang time,” giving the fruit less time to develop flavor. Warm winters and rainfall in East, South and Central Texas can also create serious cultural problems. Rainfall can cause berry splitting and prohibit tractor and sprayer passage for fungicide protection. North Texas also has risks associated with higher rainfall.

High temperatures may limit sugar production and at night will increase respiration rates, causing the fruit’s acid levels to fall rapidly. However, with proper management, most grapes can be ripened adequately.

Hot sun and summer heat does not usually damage grapes growing in the sun all season, but if grapes grown in canopy shade are suddenly exposed to sun, significant damage can result.

Areas with higher rainfall and humidity have serious problems growing grapes without significant applications of fungicides and pesticides. This is because leaf wetness encourages fungal diseases and insects tend to be more active in wetter areas.

Injury from winter freeze, spring frost, or summer hail can severely damage crops. Frost can be especially damaging and is considered by some to have the greatest economic impact of any environmental factor on grape growing in Texas. Many growers are planting primarily red-fruited varieties, which generally break dormancy later than white grape varieties, leading to a reduced risk of spring frost damage.

Extreme low temperatures, especially when vines are not fully winter hardy, can cause vine damage or crop loss. While most wine grape varieties can survive undamaged below 0 degrees F when fully dormant during the winter, extreme changes in temperatures can leave vines less than hardy, possibly causing them to be injured at higher temperatures during the first fall freeze or following a stretch of mild mid-winter temperatures.

Choosing A Site

Choosing the right site is crucial to a vineyard’s success and is the greatest single decision a prospective grower can make. Because of the risk of Pierce’s disease in certain parts of the state, this should be one of the primary considerations when choosing a growing location.

Ideally, the site should be close to home. Long drives prevent optimum vineyard management. If planting grapes susceptible to Pierce’s disease in an area at risk for the disease, you should clear a buffer zone of 150 feet or more around the vineyard to create an environment unfavorable to harmful insects, meaning you should be prepared to buy more land than you will plant.

Some other considerations: soil pH, drainage and structure; water volume and quality; rainfall; risks from hail, wind and disease; and marketing alternatives. Be sure to find out the likelihood of frost.

As long as soil is deep enough, a hillside or hilltop is superior to a low vineyard site. In spring, cold air drains to the lowest point. A vineyard on a slope has a better chance of surviving late spring frosts than one on flat ground or in a river bottom or depression.

Local Cooperative Extension agents can provide a county’s fruit production history. The Natural Resources Conservation Service county office has information on soil types in the area.

Soil Requirements

A soil sample should be collected and analyzed for pH before buying a site. Optimum soil pH is 6.5-7.5; acceptable soil pH is 6.0-8.0. Soils below 6.0 may require incorporating high volumes of lime before planting. Those above 8.0 have problems utilizing iron and zinc and have the potential for developing cotton root rot, one of the most destructive fungal plant organisms. Cotton root rot can attack more than 2,000 plant species, including grapes.

A soil analysis to determine nutritional deficiencies is also needed before planting. For a soil analysis, contact the Texas A&M University Soil, Water and Forage Testing Laboratory at (979) 845-4816. More information is available at the laboratory’s Web site. Private laboratories also provide soil analysis.

Grapes require well-drained, highly aerated soil at least 2 feet deep, and preferably 4 to 6 feet deep. Deep sandy loam with some gravel is recommended. Rocky soil is better than clay, though some clay soils are acceptable. Heavy clay is not suited to root growth. Uneven soil types can be a problem.

Surface drainage is important. Because vineyards are often “clean cultivated,” significant soil erosion from rainfall may occur. Erosion should be avoided by the use of either a permanent cover crop between rows or a fall-planted annual cover, usually a cereal such as rye. Grapes like “dry feet”. Water standing in a vineyard reduces oxygen, which can kill the plants.

“Cross-ripping” to a depth of 4 to 6 feet is the most beneficial single soil preparation, allowing grape roots to penetrate deeply. Cross-ripping may require a 6-foot ripping shank that disrupts physical barriers such as hardpan or thin rock layers. It is not necessary with deep, sandy loam soil.

Water Needs

Sandy soils have a relatively low water-holding capacity so may require more frequent irrigation. Clay soils have greater water-holding capacity and can be irrigated less frequently. Soil water content should be monitored with some type of soil moisture sensor. Extended dry spells, especially in June or July, make irrigation a necessity.

Depending on depth and size, irrigation wells cost between $10,000 to $50,000. City water contains chloride and possibly sodium, ruling it out as the primary source of irrigation water.

Grapes return more dollars to growers per gallon of irrigation water than any other major crop in Texas. In Pecos County, for example, grapes require 2 acre-feet of irrigation water a year, while cotton requires 3 acre-feet and alfalfa up to 6 acre-feet.

Many irrigation systems are available, but drip is the most practical and widely used. Drip irrigation systems range from $1,000 to $2,000 per acre, depending on type, vine spacing and installation.

Grapes do not compete well for water and nutrients with grassy and broad-leaved weeds. Clean, cultivated vineyards will lower water consumption. In wet areas, a ground cover between grape rows may be necessary.

Chemicals

To grow grapes, Texas producers must fight a host of natural enemies. Growers in the eastern two-thirds of the state generally apply more chemicals to combat disease and insects than those in the western third, who use relatively small amounts.

Applying regulated herbicides or state-limited-use or restricted-use pesticides requires obtaining a private applicator’s license from TDA. For information, call (800) TELL-TDA or (512) 936-2638 or fax (512) 463-1618.

Growing areas other than the High Plains and Trans-Pecos usually require more chemical input to control fungal diseases and limit Pierce’s disease. Left unchecked, Pierce’s disease can destroy a vineyard. Timely cultural practices such as removal of wild grape vines, immaculate weed control and establishing a weed-free perimeter around the vineyard will also help manage this disease.

Weed control is essential. Most annual weeds can be removed mechanically, but equipment is costly. Perennial grasses and weeds such as Nightshade can be removed with pre- and post-emergent herbicides.

Organic Production

Although there are currently no organically certified vineyards in Texas, there is a very good potential for successful organic production in the low rainfall, low humidity regions of West Texas. Higher rainfall and humidity in the eastern two-thirds of the state create heavy pressure from fungal diseases, making economical organic production very difficult if not impossible.

Diseases, Pests and Other Foes

Pierce’s Disease

The most serious threat to wine grapes in Texas, California and other growing areas is Pierce’s disease, which has caused millions of dollars in losses since the 1990s. Pierce’s disease occurs in all areas of Texas that do not have severe winters and has attacked vineyards in every region but the South Plains. Before growers consider other crucial economic factors, they must understand the risk from Pierce’s disease, which can wipe out a vineyard. Currently, there is no preventative or curative treatment for it.

Efforts to reduce the risk of Pierce’s disease include controlling the glassy-winged sharpshooter and other xylem-feeding insects that spread the bacterium causing the disease. Site selection away from rivers, ponds and creeks, good habitat management and chemical control help prevent the pathogen’s spread. Imidacloprid, a new chemical approved for use in Texas, has shown excellent results in controlling glassy-winged sharpshooters when applied through a drip irrigation system. Vines pick up the chemical at the root, preventing harm to beneficial insects in the vineyard. Although a large research effort is underway to discover methods for controlling Pierce’s disease, it will probably be a long time, perhaps 10 years or more by some estimates, before a practical, effective solution is available.

Fungi and Viruses

Powdery mildew, downy mildew, black rot, cotton root rot and bunch rot are among the fungal diseases found in Texas vineyards. Powdery mildew occurs in all parts of Texas, but is more common in West Texas. Downy mildew prefers a cool, humid environment, thriving during a cool, wet spring or fall. It is prevalent in Southeast Texas and appears in other areas during extended periods of high humidity. Black rot thrives in areas of heat and high humidity including North, East, Southeast and Central Texas. Cotton root rot is significant in areas with high pH alkaline soils, such as Central Texas, but it is not a problem in East Texas or on the South Plains. Bunch rot can be a serious problem in any vineyard when rainfall occurs just before or during harvest.

Numerous viral diseases result in less vigor and productivity.

Pests

Leafhoppers, flea beetles, grasshoppers, caterpillars, worms, nematodes, birds, rabbits, deer, raccoons, opossums, porcupines and many more pests like nothing better than a vineyard. Deer, rabbit and varmint-proof fencing is needed everywhere except the South Plains and parts of the Trans-Pecos. Growers should estimate $3.50 a linear foot to deer-proof a new site.

Labor Issues

Wine grapes are one of the most intensively managed crops, and most of the work is not done from the seat of a tractor. Growing grapes requires far more work and training than most people imagine.

A vineyard’s first 2 to 3 years are especially labor-intensive and include planting and training vines. One full-time person is needed for 2 to 5 acres during this period. Afterwards, one full-time person can handle 20 to 30 acres, assuming the necessary equipment is available. Seasonal activities will require more workers and trained labor is costly and not always available. Depending on grape variety, hand-harvesting costs $75 to $400 a ton.

At large vineyards, mid-level supervisors oversee specific production areas or activities such as irrigation. They must have vineyard experience and training in pesticide use and other worker safety issues. Manual workers need job training and experience, as well as Worker Protection Standard and pesticide training. Equipment handlers require additional safety training.

Labor is the main reason many small vineyards have lower returns and why the trend is toward mechanization. But even mechanized vineyards require physical labor. For example, a High Plains grower with a 100-acre vineyard employs five full-time workers from February to mid-September.

A new mechanical harvester costs between $85,000 to $175,000 or more. Harvesters can also be rented from California. Several growers located nearby can also look into the possibility of pooling their resources to share equipment. Custom harvesting costs between $200-$300 or more an acre.

Education and Training

Training in wine grape production – viticulture – is vital for consistent grape quality and quantity. A vineyard owner or manager should have field experience or formal education in wine grape production supplemented with continuing education.

Currently, viticulture classes are taught at Grayson County College in Denison. Texas Cooperative Extension regularly offers educational events throughout the state. The Texas Wine and Grape Growers Association (TWGGA) also holds educational programs at its fall Grape Camp and its Southwest Wine Symposium in February.

Some out-of-state training is also available, including distance learning via the Internet.

Weighing the Opportunities

Pros and Cons

As you consider growing wine grapes after reading the Texas Wine Grape Guide, here’s a checklist of Pros and Cons.

Pros

• The Texas wine industry is well established, contributing $133 million to the state’s economy.
• Wine sales in Texas are currently $500 million a year and the market is growing.
• Land is available for about $1,000 to $4,000 an acre in some of the state’s best grape-growing areas.
• A new state law is easing restrictions against selling and shipping wine to dry areas of Texas, which should increase demand.
• Diversifying into new crops such as wine grapes has potential to offer added income.

Cons

• Vineyard cultivation requires significant investments of time and money.
• Vineyard cultivation is labor-intensive and labor shortages may be a potential issue.
• Texas vineyards face formidable weather challenges – heat, intense sunlight, unwanted rainfall, early fall freezes, late spring frosts, hail and wind.
• Pierce’s disease, viruses, fungi and pests must be battled for success. Pierce’s disease, in particular, may be an insurmountable problem in some areas.

Other Opportunities

Texas grape and wine production has led to a thriving tourist industry, particularly in the Hill Country and Grapevine, which hosts the Southwest’s largest wine festival in September. Vineyards can piggyback on the industry’s appeal by holding harvest festivals and events and celebrating Texas Wine Month in October. They can also partner with nearby wineries in sponsoring festivals and wine trails.

Opening a bed and breakfast can provide a vineyard with additional income. Nature tourism is drawing city residents to the country for relaxed weekends and longer vacations. These trips may also include learning, such as educational tours of vineyards and wineries.