La Cruz de Comal Wines

La Cruz de Comal is a collaborative project between long-time friends, Texas lawyer and wine enthusiast Lewis Dicksonand celebrated California natural winemaker Tony Coturri. Based in the Texas Hill Country, their philosophy is to make "real wine" that is an authentic expression of the Texas terroir. They are staunch believers that good wine is not created, but merely guided, and they embrace the idea that each vintage should be unique.

  • Vineyard Farming: Their winery is located on Lewis Dickson's three-acre LD3 Ranch Vineyard, where they practice dry-farming and have, over the years, found the most suitable grapes for their climate, particularly Blanc du Bois and Black Spanish (Lenoir). They are committed to farming without pesticides or other chemicals.

  • Winemaking Protocols: Their approach is one of rigorous minimal intervention with a focus on honesty and authenticity.

    • Native Yeast Fermentation: All wines are fermented with native, or "natural," yeasts found on the grape skins and in the cellar.

    • No Additives: They use no additions of acid, sugar, grape concentrate, powdered tannins, or artificial coloring agents. They also avoid filtering. The wines are considered to be "alive" and unmanipulated.

    • Hand-Crafted: All grapes are hand-picked, and the red wines' "caps" are punched down by hand. This labor-intensive process is a key part of their small-lot fermentation method.

    • Barrel Aging: Their red wines are aged in French oak barrels. While they do not manipulate the wine, they rely on the barrels to allow the wine to evolve naturally.