Haywire

The wine list at Haywire lands like a confident handshake — big, deliberate, and clearly put together by someone who gives a damn. With 350-500 bottles and a named sommelier (Heidi Ziepprecht) steering the ship, this is not a steakhouse that bolted on a wine list as an afterthought. The Texas-forward identity is loud and proud, but it earns it.

The list pulls off a genuinely rare trick: celebrating Texas wine without getting parochial about it. Becker Vineyards, Pedernales Cellars, and William Chris Vineyards anchor the Lone Star contingent with real credibility, while California heavyweights like Caymus, Silver Oak, Chateau Montelena, and Jordan hold down the familiar end for guests who want what they know. The French section — Louis Jadot for Burgundy, Chateau Lynch-Bages for Bordeaux — is lean but well-chosen, hitting the classics that belong on a serious steakhouse list. The gaps are real (limited old-world depth outside France, sparse Southern Hemisphere), but what's here is curated with intention, not just padded for length.

Twenty to thirty-five by-the-glass options is a genuinely strong number, especially for a steakhouse, and the $12–$25 range suggests some real bottles are getting poured rather than just house-pour filler. We'd expect to see Texas producers and California staples rotating through the glass program — this is the right place to try a William Chris or Pedernales pour before committing to a bottle.