With the third largest production yield in Texas, Becker crafted 56,000 cases of wine during 2006, and 65,000 in 2008. And the culinary world has taken notice. These wines have been praised in Food & Wine, Wine Spectator, Saveur and Decanter magazines, to name a few.
Owners and founders, Richard and Bunny Becker won't pour a wine they’re not proud of, and Richard believes that winemakers are like artists. Winemaker, Russell Smith, worked in Napa for nine years and then with other vineyards and wineries in Texas, and award-winning wines line a long display shelf in the winery's front lobby.
Becker Vineyards uses premium French and American oak barrels for aging and only use each barrel twice. The winery rarely adds sugar or fruit concentrate to their wine; they also tell grape growers when to pick the grapes and what level of sugar goals are required. Visitors can find their favorite vintage while enjoying samples in the large new tasting room.