Beer and brisket might go hand in hand, but two of Texas barbecue’s most famous names are inviting meat lovers to try a different pairing. Salt Lick Vineyards and Terry Black’s Barbecue have released their first wines under the FridayMtn. label, a collaborative project that has been quietly fermenting for years.
The inaugural lineup of three limited-production wines is made entirely from 100 percent Salt Lick Vineyards fruit grown in Driftwood and the Texas High Plains. The release is the culmination of a partnership that began in 2019.
“People assume Salt Lick and Terry Black’s would be competitors, but the truth is, we’ve been working together for years,” said Salt Lick owner Scott Roberts, via a release. “This partnership lets us champion Texas wine and barbecue side by side. If more people discover the beauty of pairing the two, that’s a win for all of us.”
All three of the FridayMtn. wines use Texas-grown fruit.Photo courtesy of FridayMtn.
The initial release includes three wines, with the Mourvèdre sourced specifically from a block of Salt Lick Vineyards called the Frenchman’s Corner — an area with high-quality, mineral-rich soil planted by a Frenchman named Marino:
- 2020 FridayMtn. Mourvèdre ($80): Recently crowned best Texas wine at Rodeo Uncorked!, the rich red shows notes of blackberry, white pepper, and leather. It makes a natural pairing for beef rib and potato salad.
- 2020 FridayMtn. Syrah ($75): A layered wine with black cherry cordial, black pepper, and roasted meat notes, designed to complement brisket.
- 2020 FridayMtn. Tempranillo ($75): Medium-bodied with red plum, dried sage, and baking spice flavors, making it a fitting match for turkey.
The FridayMtn. name draws inspiration from a tract of historic land near the Black family vineyards in Driftwood, named when early surveyors logged its elevation on a Friday. The site has long been a gathering place tied to the Hill Country community, and its flora and fauna, including the golden-cheeked warbler and Indian paintbrush wildflowers, are reflected on each bottle.
Winemaking duties are handled by Phil Price, whose background blends Southern roots, California training, and deep experience with Texas terroir. Price previously worked with Fall Creek Vineyards, where he helped launch the XTerra label.
“These wines represent the culmination of years of patience, farming collaboration, and respect for the land,” said Price. “Working with Salt Lick grapes gives us the chance to create site-driven wines that celebrate the Texas Hill Country in every bottle.”
FridayMtn. wines are available at Salt Lick Cellars in Driftwood, Opal’s Oysters in Waco, and through the FridayMtn. website. They will also appear at the 2026 Houston Livestock Show and Rodeo, where they’ll be offered in the Collector’s Case and by the glass in the Rodeo Wine Garden. The inaugural release is limited, with bottles sold one per customer.
