The roots of The Salt Lick run back to Mississippi in the mid-1800s. Scott Roberts, the current owner of the Salt Lick, had a great-grandmother, Bettie Howard, who came to this land from Desoto, Miss. in 1867.
In 1956, Scott’s mother and father moved with their two young sons to Driftwood. But his father, Thurman, had to travel constantly across the state working for a bridge construction company. Thurman dreamed of spending every day where his family had put down generations of roots.
One day he and Hisako took out a yellow legal pad and wrote down 54 things the family could do and stay in Driftwood. The idea for the Salt lick was 14th on the list. The Salt Lick has grown from there. The Roberts family now serves mouthwatering bar-b-que to thousands of folks each week.
In 2006, Scott and the Roberts family planned to dig their roots a little deeper into the family land as a continuation and natural progression of the Salt Lick family tradition. 35 acres of different grape varieties were planted including Tempranillo, Mourvedre, Syrah and Granache. The first bottle of Tempranillo was bottled and available to wine enthusiasts in late 2008.
To accommodate Hill Country adventurers in search of fine wine outside of the city limits, Salt Lick Cellars was created and a tasting room built in 2009. Today, Salt Lick Cellars offers many fine wines available for tasting and purchase including Tempranillo, Sangiovese, Farm to Market blends, Mourvedre, Syrah, Sparkling White and the house BBQ RED and BBQ WHITE wines.
Salt Lick Cellars partners with Texas-based bottlers, labeling companies and marketers. Salt Lick Cellars takes great pride in the wines provided, and plans to continue producing quality wines in the Texas Hill Country for future generations to enjoy.
The Salt Lick Cellars tasting room rests under heritage oak trees with outdoor seating on a grassy lawn, next door to the Salt Lick Restaurant. Salt Lick Cellars wines are available for purchase on-site, along with several other hand-picked Texas wines and beers.