ROCK & Vine

ROCK&Vine

ROCK&Vine ood life in the Texas Hill Country

LAKE LIFE

Highland La es offers the est of rural li ing hile ee ing ties to the a itol ity

IE EAVEN

ISSUE 9 | WINTER 2018

ar le Falls i oni afe ser es u di ine mounds of meringue

WINE REVIEW OC ANDVINE A CO

uhlmann is an an hor name in Hill Country ine WINTE

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OLD VALUES. NEW IDEAS.

SISSY duPERIER • BOB SURMA • JUSTIN COP • KEELY CORONA • CALEB HAIL PEGGY NIXON COX • KRISTA BENNETT • KARI BOCK • GINNY STEHLING • RANDY BOULEY

SINCE 1965, FREDERICKSBURG REALTY HAS BEEN KNOWN AS THE PREMIERE REAL ESTATE BROKERAGE FIRM IN THE TEXAS HILL COUNTRY. Over the years, we’ve helped highly selective families and investors discover the property of their dreams, whether they were seeking just a few acres or a sprawling Texas-size ranch.

The Hill Country may have been a well-kept secret for many years, but word of its natural beauty and small-town charm has spread not only across Texas but the entire U.S. Families from all over are flocking to the Texas Hill Country to trade in their busy city lifestyles for a more easygoing existence. Residents of Fredericksburg and its neighboring areas already know what they have and have set deep roots by purchasing large estates, ranch homes, waterfront properties, and even raw land.

Our ten full-time realtors have a combined 96 years of experience selling the Texas Hill Country. They understand the ins and outs of water rights, tax basics, ag exemptions, and much more when buying land. We are ready to serve you!

SELLING THE HILL COUNTRY SINCE 1965

FREDERICKSBURGREALTY.COM FREDERICKSBURG, TX • 830-997-6531

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The crooked Colorado

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DESTINATIONS G F

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THE BEATEN PATH 36 OFF D

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DELIGHTS C

By GAYNE C. YOUNG

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By STEVE TAYLOR

By LEE NICHOLS

ON THE COVER: Lilia Yanez holds up a piece of heaven at the Hill Country’s pie headquarters. Photo by STEVE RAWLS 4

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runs weaving and winding Lyrics from TOWNS VAN ZANDT’S “TEXAS RIVER SONG”

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PLATES

Blue Bonnet Cafe serves 3,000 pies during Thanksgiving week alone.

OF RILEY 24 LIFE From the oil to grape

industry, Reed Williams uses business chops to make his vineyard a success.

By STEVE TAYLOR

By ANNIE BLAKELY

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ROAD TRIP

Scandinavian designed Volvo S90 sedan mixes luxury and function.

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Q&A

Tim Drake of Flat Creek produces exciting wines.

By MATTHEW ESTÉ

By VALERIE MENARD

Area lakes draw visitors and those seeking a peaceful place by the water. Photo by STEVE RAWLS

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ROCK&Vine Featuring the best life has to offer in the Texas Hill Country.

A product of Fredericksburg Publishing Company.

Publisher/Editor Ken Esten Cooke Managing Editor Christine Granados Contributing Editors Sherrie Geistweidt, Dalton Sweat Contributing Writers Annie Blakely, Julia Dickens, Matthew Esté, Lorelei Helmke, Valerie Menard, Sheri Patillo Lee Nichols, Steve Taylor, Gayne C. Young Contributing Photographers/Artists Leonardo Aguirre, Jorge Benavides, Annie Blakely, Gerald Castillo, Miguel Lecuona, Steve Rawls, Dalton Sweat Contributing Designers Andrea Chupik Abigail Jones Account Executives Dripping Springs — Suzanne Warmack Fredericksburg — Kimberly Giles, Ann Duecker, Kim Jung, Cindy Clark San Marcos — Pam Gravis, Marcy Holt, Lisa Tanksley, Ronda Young Wimberley — Taffy Barker, Susan Sisson Rock&Vine Magazine 712 W. Main St. | P.O. Box 1639 Fredericksburg, Texas 78624 Phone (830) 997-2155 rockandvinemag.com SUBSCRIPTION INFORMATION: $20 for two years www.rockandvinemag.com

COPYRIGHT: Rock&Vine Magazine is published by the Fredericksburg Publishing Company. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without permission of the publisher.

Editorial content does not reflect the opinions of the publisher of this magazine. Editorial and advertising does not constitute advice or endorsement, but is considered informative.

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FREDERICKSBURG

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What’s wine worth?

Plenty here in Texas

By KEN ESTEN COOKE Publisher Cha-ching. An economic impact report on the American Wine Industry, prepared by John Dunham & Associated in New York, pointed to huge boosts for Texas and its growing wine scene.

The study had a state-by-state breakdown and it showed a $13.1 billion economic impact for the Lone Star State. That’s right, $13.1 billion.

The study noted 394 wine producers in Texas, and we know a large percentage of those are right here in the Hill Country. The wine industry also boasts 4,368 vineyard acres, and is responsible for more than 100,000 jobs, including wineries, retailers, agriculture, travel and more. That’s huge.

(The top four states for wine industry jobs are California, 4,581; Washington, 837; Oregon, 814; New York, 450.)

BARRELS OF BUCKS The industry brings 1.7 All those direct winemillion tourists to Texas to si ine and ontri related jobs pay out over $1.8 utes $1.8 billion in taxes. billion in wages. Of course, those dollars are turned over about six times in each of the local WINE INDUSTRY economies in which they originate. impact on Texas The study also said the wine industry brings 1.7 million tourists to Texas (though many more add wine to their otherwise unrelated visits).

Those tourists spend $716 million, Total economic impact which, again, get turned over in local economies.

That total impact brings $1.8 billion paid in local, state and federal taxes.

Tourist visits In our area, we know wine boosts our economy, but it also adds to the quality of life. That a lot of bang to the sip.

Texas wine-related jobs —R&V—

$13.1B

1.7 million 104,627

For more information about the Wine American study, visit www.wineamerica.org.

Cli on the E onomi Im a t utton on the to na igation ar

$4.3B

in annual wages

File photo by ALANA LIVELY

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ROCK&Vine ood life in the Texas Hill Country

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BEER TRAIL Hill Country re hoi es uen h thirsts for e ery taste

FEEDBACK

I love seeing wines on tap become more mainstream. Awesome coverage of Vinovium in Rock & Vine.

Daniel Kelada

The magazine made me want to drive up and experience Fredericksburg - and that is exactly what the point is!

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Know that we appreciate the hard work and talent you and the staff have put into R&V; thus making it a successful publication.

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FALL

WRITERS & PHOTOGRAPHERS Lee Nichols is a freelance writer based in Austin. He loves beer and two-stepping in Texas dance halls, especially with his daughter, Lucy.

Valerie Menard is a veteran automotive journalist and owner and editor of LatinoTrafficReport. com.

Lorelei Helmke is certified specialist of wine and member of the Society of Wine Educators. (NPY)

Matthew Esté is the Beer & Wine Manager for H-E-B in Fredericksburg. He holds a Level 2 certification from the Wine & Spirits Education Trust.

Julia Dickens is a freelance writer in Fredericksburg. She is a middle school teacher at Ambleside.

Steve Taylor is a Fredericksburg freelance writer who works with Taylored Communications.

Sheri Pattillo holds designations of WSET-Level 4 Diploma, Certified Sommelier, and CSW; enjoys writing and teaching; and is Director of Sales and Marketing at Calais Winery.

Gayne C. Young is a writer, hunter, and adventurer living in Fredericksburg. He is an editor and writer for numerous magazines.

Steve Rawls is a professional photographer living in Fredericksburg. See his work at steverawlsblog.wordpress.com or steverawlshomes.com.

Annie Blakely is a yoga teacher, licensed massage therapist and writer who lives in Fredericksburg with her husband, Mike, and a menagerie of animals.

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HI LL COUNTRY

Lake Life

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Guide through Highland Lakes

By Sheri Pattillo There is a saying that water is the soul of the earth.

Knowingly or not, more than 80 years ago, some Texans gave substance to that sentiment when they created the Highland Lakes.

The stunning chain of lakes in the Hill Country arose out of desperation to lessen the extremes of droughts and mitigate floods on the Colorado River in the midst of the Great Depression.

When the federal government offered $20 million in grants and loans as part of the New Deal, decisions had to be made because the funds had strings attached: a public agency had to be created to receive the money.

A bill to create the agency proved controversial, according to a Lower Colorado River Authority (LCRA) video with Corporate Correspondent John Williams.

“Fortunately, the bill had some heavy-duty supporters, including the governor, Miriam A. ‘Ma’ Ferguson,” says Williams. “She saved the bill by doing some Texas-style horse trading with the opponents.”

To assuage Dallas-area legislators, who feared competition and loss of water rights, “Ferguson promised to make Dallas the host city of the upcoming state centennial celebration. That site today is the home of the State Fair of Texas,” Williams says.

A rewritten bill further appeased by covering only the lower portion of the Colorado River.

The bill ultimately passed in 1934, which established the LCRA. From 1935-1961 the LCRA built the Highland Lakes, named for their hilly setting and the 700-ft. elevation drop from the chain’s top to bottom. The final result ended with a brilliant plan to harness the river’s force — creating hydroelectric power — and temper water level fluctuations, creating flood protection, water storage and recreational enjoyment.

Here’s a taste of the Highland Lakes:

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Lake Buchanan not only provides water and hydroelectric power to the Hill Country region but plenty of recreation as well.

LAKE BUCHANAN With bald eagles and striped bass, Lake Buchanan is a haven for lovers of nature and fishing.

Its Buchanan Dam is remarkable as the nation’s longest multi-arched dam, stretching over two miles. The expansive lake sprawls across roughly 22,000 acres. And because it primarily provides water storage, the lake level fluctuates.

According to Clara Luna, LCRA public information officer, “Many people don’t realize lakes Travis and Buchanan are water supply lakes that provide water for more than a million people, and to businesses, industries, agriculture and the environment in the lower Colorado River basin.”

Regarding LCRA-operated parks at each of the lakes, Luna adds, “We have a wonderful collection of parks that would be worth your while.”

The pink granite gravel along the western shoreline makes it ideal for swimming and sunbathing. Also, the Vanishing Texas River Cruise gives options for spotting eagles, watching sunsets and wine-tasting.

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Inks Lake State Park, in Burnet County, Texas, offers recreation enthusiasts canoe and paddle boat rentals.

INKS LAKE Pretty and petite, Inks Lake shows off lovely scenery prime for picnicking. Surrounded by pink granite hills, the lake’s fairly constant level makes it optimal for boating and waterskiing.

Adjacent Inks Lake State Park provides endless adventures for energetic visitors such as swimming, fishing, paddle boating, canoeing, kayaking, camping and hiking though the surrounding oak and cedar groves where wildlife can be spotted.

Thrill seekers enjoy cliff jumping into Devil’s Water Hole, while calmer guests appreciate a moonlit walk on the old bridge spanning the lake that brings gentle breezes and great views.

LAKE LBJ Lake LBJ supplies spirited and sporty fun. This 21-mile-long, rambling lake is ideal for water activities such as boating, skiing and jet skiing. The water’s constant level adds to its popularity. Despite a lot going on, the lake still possesses a neighborly feel with homes lining its shores.

Also known for golf, Lake LBJ boasts more than a dozen courses near the lake, including the upscale Horseshoe Bay Resort. The resort also offers fine dining, while nearby restaurants and marinas keep eating out close by.

Photos by STEVE RAWLS

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Lodging & Hospitality In addition to helping you find your ideal accommodation, we offer a wide selection of concierge services including grocery delivery, spa bookings, fresh flowers and Fredericksburg Gift Baskets.

BOOK YOUR STAY. CALL 1 (866) 427-8374 OR VISIT

This lake-side site at Inks Lake State Park is one of 200 campsites that visitors can rent.

▶

GO ONLINE TO FBGLODGING.COM,

Inks Lake State Park, has numerous fishing spots for the sports minded looking for sunfish, catfish and bass.

OUR OFFICE ON MAIN STREET.

LAKE MARBLE FALLS The constant level, size and shape of Lake Marble Falls make it fitting for a three-day event held each August known as the LakeFest Drag Boat Races when locals and visitors show up. Spectators line the grassy banks to watch races and have a good time.

The lake feels like a wide river — a beautiful setting for boating and waterskiing.

After a day on the boat, the Bluebonnet Café entices diners with home cooking and its famous assortment of pies.

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| HILL COUNTRY

LAKE TRAVIS This massive lake sees many day trippers because of its proximity to greater-Austin.

Depending on rainfall, water is held back or released through Mansfield Dam, so the lake level fluctuates. This level tends to dictate what people can do, but options include almost any water sport, including scuba diving, sailing and zip lining.

Its rolling hills and stunning sunsets make it understandable why people choose lakeside retirement here, including in affluent golfing communities like Lakeway and Lago Vista.

Interesting sites on the lake include Devil’s Cove, where boats oftentimes tie together to relax and party; Hippie Hollow, where clothing is optional, and The Oasis restaurant, for traditional sunset viewing from its hillside of decks.

Lake Marble Falls spans across Burnet and Llano counties on the Colorado River.

LAKE AUSTIN With a fairly constant level, Lake Austin hosts many people living nearby who like fishing, boating and smooth waterskiing.

Multimillion dollar homes overlook this long and narrow lake that snakes through the limestone hills of northwest Austin.

Katherine Wise, communications manager for the Austin Texas Convention & Visitor’s Center, considers it highly recreational, including lots of party boat rentals. For eats and drinks, she says, “Ski Shores is, of course, a top attraction. And so are Hula Hut and Abel’s on the Lake, which are super close to downtown and you can come by boat or car.”

“Another fun thing,” Wise adds, “is the Dell Match Play golf tournament in late-March. It’s a really popular time to be on the water because you can watch the tournament from your boat.”

The privately owned lighthouse near Buchanan Dam can be viewed along the south end of Lake Buchanan on Hwy 29.

Photos by STEVE RAWLS

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FOOD & WINE

Don’t miss our new gallery filled with TIMELESS & CONTEMPORARY fine Art and Antiques, Upscale Décor, Estate Jewelry, Rugs, Lighting, Silver, Crystal and lots of other ARTFUL INDULGENCES.

201 East san antonio • 1 Block off Main & south llano • larryJacksonantiquEs.coM Texas Tech University now offers WSET (Wine and Spirit Education Trust) Qualifications WSET Level 1 (Award in Wine) and WSET Level 2 (Award in Wines and Spirits) Courses offered in Fredericksburg and Lubbock, Texas.

Visit www.hs.ttu.edu/texaswine/wset.php for details.

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FREDERICKSBURG

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DELIGHTS

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| HILL COUNTRY

HUNTING

JEWELRY

By GAYNE C. YOUNG

champejennings.com

Photos by STEVE RAWLS

A

side from cave paintings, there is no older and more consistent artistic record of hunting and time spent afield than jewelry. For more than 100,000 years man has formed his kills and his catches into wearable art. These first examples were primitive, consisting of sinew and bone, leather and shell. This gave way to metal, then to precious metals, and from jewelry crafted on the spot or around a campfire, to pieces crafted by artisans. Yet just like those most base examples from over a hundred centuries ago, today’s hunt jewelry serves as a celebration of the hunt and of a great time spent outdoors.

Champe Carter of Chämpe Jennings Jewelry in Fredericksburg, is one of the artisans who specialize in turning memories into art. He and business partner Paul Jennings have a combined half-century of experience in crafting hunt and fish themed jewelry and their business, like others in their field, shows no signs of slowing down.

“It’s pretty much a year-round situation,” Carter explains. “We have clients that come in to commission pieces throughout the year but hunting season and just after are by far the busiest times.”

It is during this latter period that customers bring in elk ivory, antler, bear claws, boar tusks, and almost anything a person can think of along with the ideas of turning them into necklaces, bracelets, pins, and earrings.

“I don’t like to say we’ve seen it all,” Carter admits. “Because sure enough when I do someone brings in something I would have never in a million years thought of.”

Among these were a client who came in with a bag full of squirrel teeth wanting them turned into an anklet, a woman with raccoon penis bone wanting earrings, and a gentleman with spent shell casings wanting a bracelet and cuff links. Other unique commissions have included utilizing lion teeth and claws, dried alligator gar scales, plaster casts of deer tracks, and shark teeth.

Carter says that refurbishing old taxidermy mounts and rugs is also something he sees a great deal of. “I had a gentleman who killed a polar bear, probably 50 years ago. He had it turned into a rug. When his house flooded and the rug was ruined he decided to turn its claw into jewelry for his granddaughters. It was his way of remembering his hunt and honoring the animal.”

Along with remembering the hunt and honoring the animal, many customers state they want jewelry made from their kills because they simply like the look of it. “We love that in the jewelry business,” Carter smiles. “When the lady says she just likes what she likes and asks us to craft it for her.”

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A SLICE of HEAVEN Blue Bonnet Cafe serves up local and tourist favorites

By STEVE TAYLOR

B

elinda Kemper’s first customer in the restaurant business ordered a basted egg. And, because at 19 years of age, she had no experience in the kitchen, Belinda called her father-inlaw, who walked her through how cook the egg via telephone.

Today, Kemper can baste, bake, boil, fry and poach an egg and is known as the brains behind the menu at the iconic Blue Bonnet Cafe, arguably Marble Falls’ most well-known attraction.

“My mother had never really cooked anything,” Lindsay Plante said of her parents’ entry into the restaurant business. “She and my dad flipped a coin to see who would work in the front and who would run the kitchen. She got the kitchen and her first

customer ordered a basted egg, which she didn’t know anything about.”

Belinda, a quick study, flowered amid the ingredients in her kitchen and she and her husband, John, developed a loyal following in Marble Falls on the strength of good service and food.

Blue Bonnet’s menu includes 15 different pies, many made-from-scratch soups and breakfasts served all day long, including the popular Western omelette and chicken fried steak with eggs, any style. Chicken and dumplings — the regular Tuesday special — and sour cream chicken enchiladas — available only on Fridays — attract crowds of customers that snake into the cafe’s parking lot, when the 185-seat dining area is filled to capacity.

Continued on page 20 

Camille Plante, 5, keeps her eyes on the pies at the Blue Bonnet Cafe.

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{ Order u

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“Chicken fried chicken livers, for some reason, People really love them — a lot of locals, but some visitors have heard about it, too.”

Some of the

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eggs lue onnet Cafe ser es to ustomers on a monthly asis

“It’s definitely a pretty cool place in our community — such a great restaurant and family atmosphere,” said Erin Burks, marketing and tourism director for the Marble Falls/Lake LBJ Chamber of Commerce and Convention and Visitors Bureau.

MENU FAVORITES Dave and Lindsay Plante, who are continuing the Kemper tradition at the Blue Bonnet, point to some surprising bestsellers.

“Chicken fried chicken livers, for some reason,” Dave said.

“People really love them — a lot of locals, but some visitors have heard about it, too.”

Lindsay said, “We do liver and onions, a very traditional dish not many other places serve anymore. So you have people who come in and say, ‘I want liver and onions because I used to have that at home and can’t find it anywhere else.’”

Then there’s Mama’s Famous Pot Roast.

“Pot roast or chicken fried steak — they’re probable 1A and 1B in popularity,” Dave said. “We make pot roasts every day — cut up to 35, 45, 55 pounds of beef and cook it all night.

Our staff comes in at 5:30 in the morning. They take out the pot roasts from the night before and it just falls apart. A lot of customers know about it and love it.”

The made-from-scratch Soup of the Day is easy to miss in the “side orders” section of the menu. Each one is listed a month out on the Blue Bonnet’s website — and the list gets some regular reading.

“We have locals who have their favorite soup and we keep a list of who likes what,” Lindsay said. “If your favorite soup is being served that day, we call you up and let you know.”

“And I’ve received emails from people who write, ‘You didn’t have my soup this month. I really love this soup. Why don’t you have it?’ So we add this soup so it’s at least once in the rotation,” she added.

One of the big favorites: bratwurst and sauerkraut soup, currently served every other Saturday.

“The funny looks you get, but when people try it, they love it,” Dave said. It and other soups, such as wild rice with chicken, chicken okra gumbo and tortilla soup are so popular, “people come in with plastic containers and ask us to fill it up 

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so they can take it home.”

They do a good business shipping pies. During Thanksgiving week, 3,000 pies are sold.

Dave said, “We looked five to six years ago at greatly expanding and had plans and permits, but ultimately decided to pull the plug. We don’t want to grow too much, get too big and have people wonder if the quality’s going downhill.”

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Dave Plante and John Kemper work every hour the cafe is open.

Regular customers and tourists flock to the cafe in Marble Falls.

▶

FAMILY AFFAIR Lindsay’s parents purchased the restaurant in 1981 after John Kemper, a regular breakfast customer at that time, was asked by the previous owner, Don Bridges, if he’d like to buy the business.

The Blue Bonnet (which is named after a blue bonnet hat and not the state flower) dates back to a Main Street location in 1929 in Marble Falls. It moved to its current U.S. Highway 281 location just north of Lake Marble Falls in 1946.

Both the Kempers and Plantes are involved in daily operations. John or Dave are there every hour the café is open, working the register, seating customers, doing maintenance and whatever else may be needed. Lindsay does marketing, advertising, communications and public relations; manages the website and Facebook page; fulfills online orders; handles T-shirts, cookbooks and other merchandise; and manages the “birthday club.”

Beyond overseeing the menu, Belinda also is “a strategy person,” her daughter said.

On the first day of 2005, Dave and Lindsay had a plan.

They were living in Fort Worth, three years after being married at the Kemper family ranch.

“I fell in love with the Hill Country,” recalled Dave, who was reminded of his upbringing in New Hampshire. “I kept telling Lindsay when we got engaged that we have got to find a way to move here. Fort Worth is nice, but small towns are more for me.”

They “cooked up” the idea of talking to Lindsay’s parents while visiting them in Marble Falls, something along the lines of “Hey, if anything happens here with the restaurant, we’d be interested,” Dave recalled.

“That morning, when I got up, John and I were having coffee and he said, ‘I need to talk to you about something.’ It was as if the stars aligned. He said, ‘I’ve got a manager who’s retiring after 20-some years and we’ve got this position open.

Knowing that Lindsay grew up in the restaurant and always said she might want to come back to it, do you have any interest?’”

Within a month, Dave and Lindsay left their jobs, sold their Fort Worth house and moved to Marble Falls in time for spring break, one of the Blue Bonnet’s busiest times of the year.

“And we found out we were going to have a baby,” Lindsay added. Daughter Ella is now 12 years old; sister Camille followed later and soon will be 5.

LIKE FAMILY The Blue Bonnet’s website warns in bold-faced type that, while the cafe is open seven days a week, it closes at precisely 1:45 p.m. on Christmas Eve “so our dedicated staff may Continued  Photos by STEVE RAWLS

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The lue onnet Cafe is o en onday Thursday from a m to m and ies are ser ed at all hours

a m to

spend time with their families during the holiday season.” This has been occurring since 2000.

This past season, the Blue Bonnet stayed closed until Jan. 2.

Their particular concern was that employees with family in Mexico got enough time to spend with loved ones.

Employees are provided health insurance, an IRA retirement plan with employer match, paid vacation time and free meals during scheduled work hours. Many have worked at the Blue Bonnet for decades, one for more than 30 years, Dave said.

“Our employees are everything to us,” he said. “They make this place. They make life easier.”

“I can look around here now and there are waitresses who were working here when I was a child,” Lindsay said. Pointing to a co-worker while sitting in a restaurant booth, she said, “I would sit at the counter and roll silverware (into napkins) with Lois.”

“We try to work on regular, set, weekly schedules where they can plan their life and get the schedule to where it works for them, not just for the Blue Bonnet,” John Kemper said in a Texas Hill Country interview.

When December comes, employees can use the rest. The last part of the year always is busy — especially Thanksgiving week, when the Blue Bonnet sells about 3,000 whole pies.

m Friday and Saturday from

a m to

| HILL COUNTRY

m and Sundays

“We’re getting calls in early September for Thanksgiving pies, so we have to cut off the orders well before the holiday,” Dave said. “We have three bakers start at 5 a.m. in the morning (during Thanksgiving week) and they all work full days.

They’re making biscuits, rolls, corn bread and more for the all the meals, too.”

“A lot of people eat pie with their breakfasts,” Lindsay noted.

THIRD GENERATION Lindsay said she started working at the Blue Bonnet when she was in the sixth grade.

“I wanted a waterbed, and my parents thought that was ridiculous,” she recalled. “They said if you want a waterbed, you’ll have to make the money for it.”

Over the next nearly two years, Lindsay saved up and purchased not only the bed, but also a leather jacket “that I thought was the greatest thing ever.”

Lindsay and Dave’s older daughter, Ella, now in her middle school years, hasn’t said she wanted a waterbed.

“But she and her best friend, for at least a year, have been talking about operating a bakery,” Lindsay said. “I’ve been thinking about ways to integrate her into the restaurant.” 

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Winter 2018

Photos by STEVE RAWLS

Blue Bonnet Café coffee mugs are just one of the many items customers can purchase at the store in the restaurant.

BOILING DOWN THE NUMBERS Monthly average of food consumed

by Blue Bonnet Café patrons: 98,800 Cups of coffee 42,000 Pounds of ice 26,000 Eggs 25,200 Individual cups of butter 22,400 Glasses of iced tea 5,920 Chicken fried steaks 4,800 Pounds of flour 2,520 Pounds of French fries 1,820 Pounds of pot roast 1,720 Hamburger patties 1,600 Pounds of bacon 1,540 Pies sold* 1,400 Pounds of sugar 560 Pounds of breakfast sausage 480 Quarts of whipped cream for pies 480

Pounds of grated cheese

*Except in November, when 3,000 pies are sold during Thanksgiving week alone

Photos by STEVE RAWLS

Tasting Room Hours: Monday 12-5pm Thursday-Saturday 11-6pm Sunday 12-5pm Appointments Recommended | 512-920-2675 appointments@kuhlmancellars.com

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LIFE OF RILEY

 ROCKANDVINEMAG.COM

| HILL COUNTRY

FROM VINE TO WINE:

By ANNIE BLAKELY

R

eed Williams owns more than 50 acres of grapevines, yet he doesn’t drink wine. He prefers whiskey and beer.

“You have to produce what other people want,” says Williams, owner of Hoover Valley Vineyards near Kingsland, Texas. “You’ve got to be efficient with this.”

Even though he doesn’t drink it, Williams heartily supports the Texas wine industry.

“We need to show that we can make good wine right here in the Hill Country,” he says.

As a retired oil man who spent 33 years in the petroleum refining and marketing business, Williams understands the value of recoverable reserves in the grape industry.

And, as Hill Country Winemaker John Rivenburgh explained, that starts with quality grapes.

“The consistency and quality based on the perfectionist nature of the grower” is the hallmark of Hoover Valley Vineyards fruit, Rivenburgh says. “He really does everything textbook well. It creates great consistency, which, as a winemaker, is the greatest gift a grower could give you.”

According to his colleagues in the Texas wine industry, Williams has caught on quickly and become an esteemed grape grower with one of the largest vineyards in the Texas Hill Country.

Jim Kamas, a fruit specialist with Texas A&M’s Agrilife extension office, told Williams the soil was good for grape growing, which initially led him down the viticulture trail.

Williams and his wife, Joan, purchased the first 20 acres where the vineyard now stands in 2008 and the remaining 60 acres in 2010. The land was thickly covered with mesquite trees and brush, so clearing the property was the first step. Then Williams started building trellises and putting in the water system.

“We started with two blocks of grapes and some tractors,” he says.

He has 51 acres under vine and the vineyard will be fully planted at 55 acres.

Completion of planting is scheduled for 2019 with picpoul blanc, Williams says.

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Winter 2018

Photos by ANNIE BLAKELY

 ROCKANDVINEMAG.COM

LIFE OF RILEY | HILL COUNTRY

Reed Willams and John Rivenburgh get a lay of the land.

Reed Williams explores viticulture potential of grapes

Photos by ANNIE BLAKELY

FIRST PLANTING The initial planting five years ago included petite sirah and roussanne, each in a four-acre block. Other varietals growing on the property include: Mouvédre, Malbec, aglianico, sangiovese, montepulciano, Marsanne, Grenache, cabernet sauvignon and merlot. Next year they will plant viognier and two more acres of Mouvédre, replacing a block that died from Cotton Root Rot. Kamas said Texas growers and winemakers have learned which varietals grow well here.

“Reed is growing some of the varietals that make Texas stand out, and he seeks winemaking partners that showcase the fruit,” Kamas says. “Reed is a very bright man, and he does not do things in half measures.”

Kamas, who has spent 40 years in the industry says, “We used to drink Texas wine only because of regional pride. We’ve come a long way.”

Hoover Valley Vineyards produces “superior quality fruit” and is located in an “interesting microclimate,” he says.

“The vines are growing in pretty deep sand and its proximity to Lake LBJ helps the vineyard escape spring frost. The air drains to the lake and provides a microclimate of protection,” Kamas says.

“Additionally, the way the wind moves through the valley helps dry the canopy and prevent diseases.”

Continued on page 28  WINTER 2018

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Reed Williams shows visitors mechanical equipment.

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GRAPE FARMING Hoover Valley Vineyards is strictly a farm, not a winemaking operation.

“We don’t get many visitors. We don’t have a website or advertise,” Williams says.

At this point, the fruit has been sold to a handful of small craft Hill Country producers, according to Rivenburgh.

“I want to concentrate on growing grapes. Growing grapes is complicated enough. It’s enough just to grow grapes,” Williams says.

Rivenburgh first met Williams about four years ago, he says he “was completely taken with how well [Williams] had set up the vineyard and — at the time — his potential for growing fruit.”

Since that first meeting, Rivenburgh has made a number of “beautiful” roussanne, Malbec and petite sirah wines from Hoover Valley grapes spanning three vintages (2015-2017).

Williams said that vineyard manager Rob Strain has more directly applicable experience as a grower than he himself does.

Strain, of Horseshoe Bay, was general manager of The Legends Golf Course in Kingsland for seven years before joining the HVV team three years ago. The two met at the golf course and then reconnected at a Christmas party when Williams was seeking help.

Strain is on site every day, working in the vines.

“Rob knew how to grow a plant — it was grass,” Williams says.

Strain found that job frustrating because while he had to grow grass — he also had to cut it.

|

Winter 2018

LIFE OF RILEY

| HILL COUNTRY

“It was a nonstop, year-round job at the golf course,” Strain says, adding that he wanted a job “actually producing something.”

He now enjoys the cyclical nature of grape growing and finds it fulfilling.

“It starts out as no leaf, just winter wood. Then grapes, then something you can taste,” Strain says.

“It’s much more rewarding than growing grass and cutting it.”

Strain, who grew up on a horse and hay farm in New York, appreciates Williams’ methodical nature.

“He has a very logical approach to everything.

He takes the time to make a good plan each year. I get to come to work and know there’s some sort of structure. He never sends us out to do something that he hasn’t done,” Strain says. “He runs a really good business, so it’s nice to work for a guy who’s very honest and knows what he’s doing.”

MECHANICAL FARMING Some of the vineyard duties have to be done by hand, but “we do everything we can mechanically,” Williams says. HVV has three to five full time employees. They use specific machines for various tasks like pruning the top portion of the vines, harvesting and bird netting. Each section of vines has its own valve to a high-tech water system that gives alerts for errors specific to each area.

The day-to-day reality in the vineyard involves always thinking ahead and giving attention to each plant, Williams said.

“The plant is the ultimate thing we think about,” he says.

To mitigate potential problems like Pearce’s Disease and insects that would damage the vines, Williams has left large, open borders between the vines and the property’s perimeter. The grass is kept short so it’s not appealing to insects.

“We create an environment that’s conducive to healthy plants.” 

Photos by ANNIE BLAKELY

An eclectic collection of Fine Art alongside Fine Craft by Texas Artists.

Pottery, Paintings, Textiles, Sculpture and More

BUSINESS ACUMEN Rivenburgh can see the parallels between Williams’ former career in the oil industry and his current one.

“His experience with large business and large industry has helped shape his need for quality in his products,” Rivenburgh says.

The son of a dentist, Williams grew up in Gatesville and graduated from high school there in 1965. He earned his bachelor of arts degree from the University of Texas at Austin in 1969 before attending graduate business school there.

Williams was commissioned in the U.S. Army Reserves in 1971 and honorably discharged at the rank of captain in 1979. In 1973, he joined Tesoro Petroleum Corporation where he held numerous operating positions until 1993, at which time he was Group Vice President of Refining, Marketing and Supply.

In 1993, Williams joined Diamond Shamrock, which subsequently became Ultramar Diamond Shamrock (UDS). At UDS, he was involved in corporate development, operations planning, pipeline operations, and product supply and trading.

He then joined Frontier Oil Corporation in 2000 as Executive Vice President of Refining and Marketing managing the operations of two refining systems in Wyoming and Kansas.

Reed retired from Frontier Oil Corporation in 2006 and has been actively involved in private agribusiness including timber operations, farming and viticulture.

After retirement, Reed represented District 8 on the San Antonio City Council from 2009 to 2013.

Since 2007, he has been a director of HMT, which is a full service above-ground tank construction and service company based in The Woodlands.

He and his wife, Joan, have been married 32 years. They have two grown children and two grandchildren.

Williams likened the petroleum refining and marketing business to grape growing.

“In both, you control very little,” he says. “You learn to live with financial risk and unexpected events over which you have very little control.”

Photos by ANNIE BLAKELY

Al Hoeksema Please visit all 8 art galleries in Johnson City

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DRINKERY

 ROCKANDVINEMAG.COM

| STOMPING GROUNDS

Celebrating leisure time uhlman Cellars luxuriates in ri h wines and food

By LORELEI HELMKE

uhlman Cellars has am le outdoor and indoor seating o erloo ing its ineyards

2016 Calcaria (From Latin root for lime stone)



This blend of trebbiáno, roussanne, viognier and albariño sourced from the Texas High Plains is very aromatic, with layer upon layer of peach and apricot. There are elegant notes of Anjou pear and honeysuckle. The wine has a touch of acidity that prepares the mouth for food. Upon introduction of the plantain chips with parmesan cream, roasted corn and chili salt, the acids in the wine are tempered. Likewise, the fruit of the wine tempers the touch of heat from the chili. Calcaria is beautiful, with or without food.

2016 Hensell (describes the orange clay soil)



This rosé, made from 100 percent mourvédre rosé from the Texas High Plains, simply plays nice. It is a quintessen30 | ROCK&Vine Wine and Wine and lifestyle lifestyle magazine magazineofofthe theTexas TexasHill HillCountry Country

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tial mid-day wine. Hensell shows a rich salmon hue, with an essence of rose petals that rise from the glass.

Ripe strawberry and white stone flavors dance on the palette. The pairing with roasted chicken tinga, refried beans, queso fresco and cilantro on a tortilla chip demonstrated how easy a rosé can be. Pair with lunch or Super Bowl fare.

2014 Alluvé from allu ial soils from river sediment)



A Tuesday night wine, Alluvé is made with a blend of sangiovese, carignan, mourvédre, tempranillo, touriga, and merlot sourced from Texas to be approachable. Its deep ruby color offers aromas of bing cherries and red plums intertwined with clove and a touch of cigar spice. The softer tannins give the wine a beautiful mouthfeel and

Winter 2018

Named for the creek that winds through the property, Kuhlman Cellars offers a unique tasting experience. This is a perch from which a person embarks on a journey of gustatory pleasure.

Sommelier Jennifer Beckman was my guide through the Kuhlman Cellars Signature tasting. The wines, made by Bénédicte Rhyme, are mostly blends given names that celebrate the soils from which they came. All the wines I tried were sensational, so consider them all highly recommended. Wines and paired bites are not to be missed.

pleasing finish. Kuhlman Cellars signature herbed almonds brought on an intense herbaceous quality that melded with the wine’s fruit and spice.

2014 Barranca (Spanish for cliffs)



A food friendly blend of mourvédre, tempranillo, malbec, and sangiovesse that is well structured with multiple layers of aromas.

Beginning with violets and dark ripe cherries, the bouquet goes deeper into baking spices, cigar box with a hint of tobacco leaf and chocolate flavors. When paired with butternut cream on a wheat cracker with hard salami and basil, the fat from the salami mingle with the tannins to produce a silky feel, then the basil comes forward. This is a must try combination.

2014 Kankar (Hindi word

meaning so ro y that things an not gro



With an almost black appearance it is big and rich. This full-bodied wine made from a blend of malbec, petite sirah, and sangiovese sourced from Sonoma has brambly notes of blackberries, dusty thorns included, and toasted oak.

An intense wine with loads of tannin on the finish, it is made to go with meaty, fatty foods. Barbacoa in a Big Red reduction with avocado oil, green onion and pork rinds transforms the tannin structure into a luxurious texture.

Kuhlman Cellars uhlman ellars om 18421 E U.S. HWY 290 Stonewall, TX 78671 512-920-2675 Reservations recommended.

DRINKERY MAP

 ROCKANDVINEMAG.COM

Llano

28

Blufftown

71

29

Inks

66

1431 Lake

1174

2342

10

Fredericksburg

2093

74

49 16 101

16

50

Stonewall

63 Luckenbach

UPPER ALBER T RD

75

MTN.

204

AM RD

87

46

Bandera

57 Vanderpool

88

16

Bulverde

2244

3159

Austin

71 101 290

MTN EMAN . RD .

3237

31

Smithson Valley

Bee Cave

22 72 1826 28 CR 170 12 27 24 12 150 95 LON

35 35 150

21 183

12

San Canyon City Marcos 2673

53

E’S AN L L MI

44

46

311

12

Dripping Springs

Canyon Lake

281

620 LOOP 1 L

3238

11 89 78

Wimberley

473

Spring Branch

51 17 23

Henly25

71 165 5

Blanco

306

14

201

281

CR

Boerne

3232

6

32

1376 10

42

55 54

76

173

46

62

A PO MI OL LTO RD N .

Roundrock

Jonestown

Lago Vista

92 H Lakeway

962

1431

Travis Peak

80

58CR 302

2766

1623

Sisterdale

473

MILL D

NN

LINDN ER HERMA

Center Point

SONS

Comfort 18 13 4549 11

Lake Travis

CR 301

1376

Kerrville 27

Hye 99

79

Spicewood

Cypress Mill

81

1623

87

10

41 1 90 Johnson

1323

1320 City

See insets on next page

J E NS C HKE L N

US NER RD

290

68

Willow City

Round Mtn.

183

1431

Marble Falls

SHOVEL

87

Georgetown

38

33

71

648

87

1174

1431

962

29

Oatmeal

Horseshoe Bay

965

35

P4

Granite Shoals

783

21

Rogers

Burnet

Lake LBJ

Sunrise Beach

Florence

Andice

Bertram

83

85

138

67

2341

Buchanan Dam

Kingsland

16

2323

690

261

29

Llano

Mason 34 & 73

2340

281

1431

2241

Castell

Lake Buchanan

Tow

91

SIN GLE TO N BEN D

96

San Saba

BEL L SPRINGS

Pontotoc

| HILL COUNTRY

2722

HERBELIN RD

26 46

82 62

306

35

Gruene New Braunfels

3009

20

The Texas Hill Country region now has over 100+ breweries, distilleries, wineries and vineyards combined and continues to grow exponentially. With this growth, Rock & Vine has also expanded its reach with coverage to the northern counties of San Saba and McCullouch, on down south to Bandera, Kendall and Comal, and out west to Mason, Kimble and Menard, and even east to Hays, Williamson and Travis counties. To be included in our Rock & Vine map, please contact Kimberly Giles at 830-997-2155 for more information.

Rock & Vine has a spot for you.

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Artwork by ABIGAIL JONES

Listing numbers correspond with numbers on map. Locations are approximate due to scale of map.

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2.

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8.

9.

10.

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290 Vinery 27.

300 W. Main (Hwy. 290) Johnson City, TX 78636 Altstadt Brewery 28.

6120 East US Hwy 290 Fredericksburg, TX 78624 Alexander Vineyards 6360 Goehmann Lane Fredericksburg, TX 78624 Andreucci Wines 29.

2 Locations 8898 US Hwy. 290 308 E. Main St. 30.

Fredericksburg, TX 78624 Andalusia Whiskey Company 6462 North Highway 281 31.

Blanco, TX 78606 Arc de Texas 4555 Hwy. 281 32.

Johnson City, TX 78636 A L W 2 Locations 134 East Main Street 6266 E. US Hwy. 290 33.

Fredericksburg, TX 78624 B C V 5865 E. US Highway 290 34.

Fredericksburg, TX 78624 Becker Vineyards 464 Becker Farms Road 35.

Stonewall, TX 78671 Bell Mountain Vineyards 463 Bell Mountain Rd. 36.

Fredericksburg, TX 78624 Bell Springs Winery 3700 Bell Springs Rd. 37.

Dripping Springs, TX 78620 Bella Vista Ranch 3101 Mount Sharp Rd. 38.

Wimberley, TX 78676 Bending Branch Winery 39.

142 Lindner Branch Trail Comfort, TX 78013 Boerne Brewery 40.

106 Sage Brush Boerne, TX 78006 Calais Winery 8115 W. US Hwy. 290 Hye, TX 78635 41.

Chisholm Trail Winery 2367 Usener Rd. Fredericksburg, TX 78624 Cibolo Creek Brewing Company 42.

122 North Plant Boerne, TX 78006 Comfort Brewing 43.

523 Seventh Street Comfort, TX 78013 Compass Rose Cellars Inc. 44.

1197 Hye Albert Rd. Hye, TX 78635 Copper Star Cellars (Off Map) 45.

13217 FM 1117 Seguin, TX 78155 Dancing Bee Winery (Off Map) 46.

8060 W. US Hwy. 190 Rogers, TX 76569 Deep Eddy Vodka 47.

2250 East Highway 290 Dripping Springs, 78620 Dodging Duck Brewhaus 48.

402 River Rd. Boerne, TX 78006 Driftwood Estate Winery 49.

4001 Elder Hill Rd. Driftwood, TX 78619 Dripping Springs Vodka 50.

5330 Bell Springs Rd. Dripping Springs, TX 78620 Dry Comal Creek Vineyards 51.

1741 Herbelin Rd. New Braunfels, TX 78132

Duchman Family Winery 52.

13308 FM 150 W. Driftwood, TX 78619 Fall Creek Vineyards 53.

2 Locations 18059-A FM 1826 Driftwood, TX 78619 54.

1820 County Rd. 222 Tow, TX 78672 Fat Ass Winery Tasting Room 55.

153 E. Main St. Fredericksburg, TX 78624 Fat Ass Ranch Winery 56.

51 Elgin Behrends Rd. Fredericksburg, TX 78624 Fawncrest Vineyard & Winery 57.

1370 Westside Circle Canyon Lake, TX 78133 Fiesta Winery 58.

2 Locations 147A East Main St. 6260 US Hwy. 290 59.

Fredericksburg, TX 78624 Flat Creek Estate 24912 Singleton Bend East Rd. 60.

Marble Falls, TX 78654 Fly Gap Winery (Off Map) 2851 Hickory Grove Rd. 61.

Mason, TX 76856 Four Point Cellars 10354 E. US Highway 290 Fredericksburg, TX 78624 Fredericksburg Brewing Company 245 East Main St. 62.

Fredericksburg, TX 78624 Fredericksburg Winery 247 W. Main St. 63.

Fredericksburg, TX 78624 Georgetown Winery 715 Main St. 64.

Georgetown, TX 78626 Garrison Brothers 1827 Hye Albert Rd. 65.

Hye, TX 78635 Grape Creek Vineyards 2 Locations 66.

97 Vineyard Ln. 223 East Main St. Fredericksburg, TX 78624 67.

Hahne Estates Winery 104 E. Pecan Ave. Johnson City, TX 78636 68.

S E V 7500 McGregor Ln. Dripping Springs, TX 78620 69.

Hilmy Cellars 12346 E. US Hwy. 290 Fredericksburg, TX 78624 70.

Hill Country Cellars & Winery 3540 Highway 16 South Ste 2D Bandera, TX 77803 71.

Hill Country Distillers 723 Front St. Comfort, TX 78013 72.

Hye Meadow Winery 10257 US Highway 290 W., Hye, TX 78635 73.

Hye Rum 11247 Highway 290 West Hye, TX 78635 74.

Inwood Estates Winery 10303 Hwy. 290 Fredericksburg, TX 78624 75.

Iron Goat Distillery 817 Usener Rd. Fredericksburg, TX 78624 76.

Kerrville Hills Winery 3600 Fredericksburg Rd. Kerrville, Texas 78028 77.

Kinematic Brewing Company 635 Highway 46 East Suite 207 Boerne, TX 78006

DRINKERY MAPS | HILL COUNTRY

Kuhlman Cellars 18421 E. US Hwy. 290 Stonewall, TX 78671 L C C W 7405 FM 2722 Canyon Lake, TX 78312 L W 3209 W. Highway 290 Johnson City, TX 78636 L W 555 Klappenbach Rd. Johnson City, Texas 78636 L D C 113 E. Park St. Fredericksburg, TX 78624 L W 34986 Farm Market 187 Vanderpool, TX 78885 McReynolds Winery 706 Shovel Mountain Rd. Cypress Mill, TX 78663 Mendelbaum Winery/Cellars 10207 E. US Hwy. 290 Fredericksburg, TX 78624 Messina Hof Winery 9996 E. US Highway 290 Fredericksburg, TX 78624 Narrow Path Winery 2 Locations FM 1623 (South of Hye) Albert, TX 78671 111 E. Main St. Fredericksburg, TX 78624 Pecan Street Brewing 106 East Pecan Dr. Johnson City, TX 78636 Pedernales Brewing Company 97 Hitchin Post Tr. Fredericksburg, TX 78624 Pedernales Cellars 2916 Upper Albert Rd. Stonewall, TX 78671 Pelota Wines, Inc. 3209 US Hwy. 290 Hye, TX 78635 Perissos Vineyards 7214 Park Road 4 West Burnet, TX 78611 Pilot Knob Vineyard 3125 CR 212 Bertram, TX 78605 Pint & Plow Brewing Company 332 Clay St. Kerrville, TX 78028 Pontotoc Vineyard 320 E. Main St. Fredericksburg, TX 78624 Rancho Ponte Vineyard 315 Ranch Road 1376 Fredericksburg, TX 78624 Real Ale Brewing Company 231 San Saba Court Blanco, TX 78606 S L C 1800-C FM 1826 Driftwood, TX 78619 Sandstone Cellars (Off Map) 211 San Antonio St. Mason, TX 7685 Santa Maria Cellars 12044 Hwy. 16 S Fredericksburg, TX 78624 Singing Water Vineyards 316 Mill Dam Rd. Comfort, TX 78013 Sister Creek Vineyards 1142 Sisterdale Rd. Boerne, TX 78006 Six Shooters Cellars 6264 US Hwy. 290 East Fredericksburg, TX 78624

78. Solaro Estate Winery 13111 Silver Creek Rd. Dripping Springs, TX 78620 79. Spicewood Vineyards 1419 CR 409 Spicewood, TX 78669 80. Stone House Vineyard 24350 Haynie Flat Rd. Spicewood, TX 78669 81. Texas Hills Vineyard 878 RR 2766 Johnson City, TX 78636 82. Three Dudes Winery 125 Old Martindale Rd. San Marcos, TX 78628 83. T L 7055 W. State Hwy. 29 Burnet, TX 78611 84. Torre di Pietra Vineyards 10915 E. US Hwy. 290 Fredericksburg, TX 78624 85. The Vineyard at Florence 8711 W. FM 487 Florence, TX 76527 86. The Vintage Cellar 6258 E. US Hwy. 290 Fredericksburg, TX 78624 87. Thirsty Mule Winery & Vineyard 101 CR 257 Liberty Hill, TX 78642 88. Timber Ridge Winery 2152 Timber Creek Rd. Pipe Creek, TX 78063 89. Treaty Oak Distilling Company 16604 Fitzhugh Road Dripping Springs, TX 78620 90. Vinovium 214 Edmonds Avenue Johnson City, TX 7863 91. Wedding Oak Winery (Off Map) 2 Locations 316 E. Wallace San Saba, TX 76877 100 Legacy Rd., Fredericksburg, TX (Located inside Wildseed Farm) 92. Westcave Cellars Winery 25711 Hamilton Pool Rd. Round Mountain, TX 78663 93. Western Edge Cellars 228 W. Main St. Fredericksburg, TX 78624 94. William Chris Vineyards 10352 Highway 290 Hye, TX 78635 95. Wimberly Valley Winery 2825 County Road 183 Driftwood, TX 78619 96. Wines of Dotson Cervantes 13044 Willis Street Pontotoc, TX 76869 97. Winotus 115 E. Main St. Fredericksburg, TX 78624 98. Woodrose Winery 662 Woodrose Lane Stonewall, TX 78671 99. Ron Yates Winery 676 Highway 290 West Hye, TX 78635 100. Zero 815 Winery 11157 West US 290 Hye, TX 78635 101. 1851 Vineyards 4222 S State Highway 16 Fredericksburg, TX 78624

FALL 2017

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DRINKERY MAPS

ï‚„ ROCKANDVINEMAG.COM

Fredericksburg

2721

1631

LBJ National Historic State Park Ranch Pedernales River

LBJ State Historical Park

290

Pedernales River

OLD

9

98

1623

ALBER RD HAHN RD.

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Cain City

40 84 48 59

JENSCHKE LANE

WOODLAND DR.

CITY RD.

1376

CAIN

C LU

COM RD. FORT

Blumenthal

CITY N BACH-CAIN .

KE RD

RD.

M

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8 70

290

Stonewall

T

T AN

EUSEBACH CREEKCorridor Highway 290 RD.

IO

3

1

PER UP

SAN

ON

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87 32 60 7 8677 30 35 43 4 LUCKENBACH RD.

Rocky 2 Hill

OLD

63

GOEHMANN LN.

1

52 100 47

64

1623

15 94 65 Hye

46 19

206

39

61

Albert

Luckenbach 965 W. CENTRE ST.

Fredericksburg, Texas

W. COLLEGE ST.

PECAN ST.

ELM

87

GELLERMANN

LANE

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1623

GOEHMANN

LOWER ALBERT RD.

16

KLEIN RD.

LANE

16

| HILL COUNTRY

TRAVIS ST.

ORCHARD ST. TRAVIS ST.

61 97 32

Pioneer Museum

LINCOLN ST.

7 40 36

29

EK

STREET

UFER ST. PARK ST.

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Museum of the Pacific War

4

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MAIN STREET

SAN ANTONIO ST.

E. CR E

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Visitor Information Center

56

SOUTH WASHINGTON

Marktplatz

LLANO ST.

AUSTIN ST.

37

MAIN STREET SAN ANTONIO ST.

93

SCHUBERT ST.

ADAMS ST.

69

ORANGE ST.

MILAM ST.

AUSTIN ST.

EDISON ST.

BOWIE ST.

ACORN ST.

CHERRY ST.

SCHUBERT ST.

CROCKETT ST.

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Map artwork by ABIGAIL JONES

And check our additional Tasting Room on 307 E. Main St, Fredericksburg, TX!

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Johnson City Stonewall

Jenschke Lane (1.8 Miles)

www.beckervineyards.com 830-644-2681

LAST WINE TASTING/WINE SERVICE 30 MINUTES BEFORE CLOSING

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OFF THE BEATEN PATH

| HILL COUNTRY

A place where • literally • bodies are buried

By STEVE TAYLOR

L

egend has it that an oak tree once loomed over Dead Man’s Hole, its limb scarred by ropes used to hang people destined for the fissure below.

Located a few miles southwest of downtown Marble Falls, Dead Man’s Hole is the final resting place for an untold number of Union sympathizers during the Civil War. Some have claimed the hole holds the remains of 36 people; others say the number is 17. Only five names are associated with it in any records, indicating it’s their final resting place.

Hill Country residents, many too poor to own slaves and who came here from places with no history of slaveholding, were torn when it came to taking sides, despite Texas joining the rebel Confederacy.

Burnet County is a good example of this political division. In 1861, it Dead an s Hole voted 248-149 against succession. stone ath ay leads Still, its residents were awash with to the histori al mar er the emotions of the times. that is next to the “Fire eaters” — some of the most an ient o ening ardent Confederate supporters of slavery — existed across the South at that time, including in the Hill Country. In and around Burnet County, they were out to identify and eliminate Union supporters.

One is Burnet County’s first county judge — John R. Scott. Though he had four sons who joined the Confederate forces and he was providing supplies to rebel troops, Scott was viewed by local fire eaters as a Union sympathizer. Fearing for his life, he reportedly bade farewell to his family and joined up with another Union sympathizer to head for safety in Mexico.

He didn’t get far. Fire eaters caught both men between Smithwick and Marble Falls. While the other man was hanged, Scott was said to have been shot, his remains deposited into Dead Man’s Hole, as the state historical plaque now at the site notes.

Dead Man’s Hole was discovered well before the war, in 1821 by the entomologist Ferdinand Lueders, who was said to have nearly fallen into it while studying insects one night. Gases emanating from the hole prevented a thorough exploration until 1951. It was found to be 155 feet deep and 50 feet long.

During the Civil War and Reconstruction years, some families were able to recover their relatives’ remains. Today, a gravel road ends at circular drive, where there’s a pathway leading to Dead Man’s Hole and the historical plaque.

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Dead an s Hole is lo ated south of ar le Falls and east of S High ay off of County oad lo ated et een an h oad East and Texas High ay Photos by STEVE TAYLOR

Take a scenic road-trip out to Castell for the day... or stay the whole weekend with your family and friends and enjoy Food, Kayaks, Groceries, BBQ, Beer, Bait and So Much More... and all just steps away from the stunning Llano River!

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IN THE HILLS

ADRIFT AMONG

EAGLES & LIMESTONE

ON LAKE BUCHANAN

Fall Creek Falls cascade down granite bluffs into the Colorado River.

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| HILL COUNTRY

By JULIA DICKENS While Lake Buchanan offers varied activities for lake goers, I recommend a leisurely boat ride down the Colorado River that is filled with a view of umbrellas being rained on, glittering stalactites and ink streaked limestone cliffs.

After some research and nixing a six-hour kayak trip, I found Canyon of the Eagles Resort, which dead ends at RR 2341 in Burnet, Texas. The resort provides boat tours of the lake on Wednesdays and weekends.

I boarded a 10-seat pontoon boat and sailed northwest toward the Colorado River. It took about 20 minutes before we arrived at the first waterfall.

The tumbling and splashing of the water caught my eyes. Unlike most waterfalls, with abrupt drop offs, the white and red limestone of the area reached out toward the water with a coat of green moss, making the waterfall formation look like small umbrellas being rained on by the clear water.

We got up so close to this waterfall, owned by Fall Creek Vineyards, that I smelled a mixture of fresh moss and river water and felt the mist of the water as it descended to the Colorado.

Before Lake Buchanan was dammed, the first waterfall was an excavation site, where 12,000 different tools from Tonkawa, Lipan Apache and Comanche Native American tribes were found, according to our tour guide.

Next to the first falls is Ceremony Rock, where it is theorized that Native Americans practiced traditions and sacrifices based on the artifacts left behind on the top of the rock.

We left Lake Buchanan and moved into the Colorado River, which led us to our next destination — Buzzard’s Roost. Rather than gradual slopes leading into the river, Buzzard’s Roost cliff drops off into the river bed. During the fall and winter months, American bald eagles are known to reside in this area.

Photos courtesy of LAKE BUCHANAN CONSERVATION CORPORATION

IN THE HILLS

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| HILL COUNTRY

After Buzzard’s Roost, we reached the second falls, which at this time of my visit was not running; however, I wasn’t disappointed. I was able to see the stalactites that lined the base of the waterfall. Because limestone is porous, minerals travel down the waterfall, creating these stalactites that hang from the waterfall.

The third waterfall I visited was Deer Creek Falls which runs from Devil’s Hollow Creek. To get to Deer Creek Falls, the pontoon turned into a cove off the Colorado River. Along the left side of the waterfall, ink-like magnesium streaked down the limestone cliff. There, the water carved the base of the cliff like a potter molding clay, and this natural formation allowed the boat to station directly under the top of the cliffs.

According to my guide, millions of years created the third waterfall which cut through the middle of the cliff and then slid down to the river, making it look like an exciting tub ride. The soothing music of the waterfall made me forget my troubles.

These waterfalls are a joy in the cool or warm seasons. I’m glad I got out of the everyday hustle and bustle of my life to enjoy these relaxing and beautiful waterfalls.

CANYON of the EAGLES A Calibre Resort 16942 Ranch Road 2341 Burnet, Texas 512-334-2070 Reservations required www.canyonoftheeagles.com

Kingsland

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Chamber of Commerce

325-388-6211 2743 Ranch Road 1431 P.O. Box 465 Kingsland, TX 78639 www.kingslandchamber.org

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DRINKERY

| HILL COUNTRY

SOWING SEEDS OF

contentment with BELGIAN-STYLE BEER

By LEE NICHOLS Quynh Rathkamp told me the date that I hoped to interview her wasn’t going to work, because she and her husband, Dave, were considering traveling to the coast for Hurricane Harvey relief work.

This is typical behavior from Quynh and Dave.

They are on a mission to save the world. In fact, that’s the name of their Marble Falls business: Save the World Brewing.

It’s a company unique in the brewing world.

After covering their operating expenses, they give the profit to charity — all of it.

It was their calling even before becoming brewers. Both are physicians, and they spent under years performing medical missions in underdeveloped nations. They wanted even more ways to help. Eventually, they received divine guidance.

“I had been going to a Bible study group that focused on ‘the purpose-driven life,’ ” Dave recalls. “We were going around the room talking about what talents we had that could serve others, and it came around to me, and I said, ‘I brew beer.’ And the pastor said, ‘God can use that.’”

“My talent is beer, and Quynh’s is giving,” Dave continued.

They made the decision to create a brewery devoted to giving.

“We asked ourselves, ‘What percentage of our profits should we give?’” Quynh says. “And we said, ‘Why not all?’”

Since opening in 2014, their delicious brews have produced donations to charities such as Food for the Hungry, Meals on Wheels and Habitat for Humanity.

“We chose to go with charities that focus on basic human needs,” including disaster relief, says Quynh.

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“We’ve collected $10,000 for Hurricane Harvey relief, and next we’re looking at Puerto Rico.”

All this goodwill is nice … but what about the beer? This leads to the couple’s other mission — turning Texans on to Belgian-style beer.

“Belgian beers made me fall in love with beer,” says Dave. “I didn’t like beer in college.

I’d have a Shiner Bock once in a while.

“But at Tulane, a cardiology fellow took me out for drinks. He asked me what I wanted and I said ‘I’ll take a beer.’ He asked me which one, and I said ‘Whichever. Beer is beer.’”

Dave says his friend quickly corrected him.

“He ordered a Chimay,” Dave said, “and I said, ‘What’s that?’”

Chimay, for the uninitiated, is the most popular of several breweries run by Trappist monks in Belgium, noted for beers with complex, rich flavors.

“I took a sip, and it was like the heavens parted,” Dave said. “That started my journey.”

Save the World’s most popular beer is Agnus Dei (Lamb of God), a witbier — a style many might know from Blue Moon or Shocktop, or from Austin’s Celis White, according to Quynh.

“Witbier is a very approachable style,” Quynh says. Brewed with coriander, orange peel and a secret third spice, Agnus Dei has a crisp, clean taste that goes down easily in Texas’ heat.

But don’t stop with the lighter stuff. Like the Belgian monks he admires, Dave puts enormous work into more challenging brews. A good example is Sol Vinum.

“This is actually our Sol Hominis (Sun of Man), a Belgian strong ale, but aged on wine grapes from Perissos Winery, which is owned by friends of ours right up here on Park Road 4,” Quynh says. “This year’s version uses a combination of petitie sirah and roussanne grapes, so you might actually think you’re drinking a wine.

“Our Sanguis [the blood] Barleywine takes a whole year to produce,” Quynh says. “It’s 12 percent alcohol [about three times that of typical beer], and very complex. We age it with five different yeasts, and this year’s version is soaked in brandy. We condition it for months. It’s a great beer to pair with savory foods. Obviously, at that high of an alcohol level, you can’t drink it fast. Take the time to savor it and enjoy the nuances.”

Even more work goes into the Vitus Sour.

“It takes three years to produce,” Quynh says. “Most sour beers have only one bacteria creating the sourness, but ours have more.

Some brewers send out their sours in just four

SAVE THE WORLD BREWING CO.:

| HILL COUNTRY

A o e Sa e Our World s tasting room isitors are ontri uting to harity ith e ery drin they order Left uynh and Da e ath am reated a re ery de oted to gi ing hotos ourtesy of Sa e Our World re ing

{ We chose Marble Falls because of its beauty, but then discovered it’s the people who make it beautiful. } months.”

Sour beer is a thing.

“First, we ask if they’ve ever had one,” says Quynh, not wanting to surprise the unwary. “Big beer drinkers are usually harder to convince than the less experienced, because the latter don’t have preconceptions of how beer should taste.”

It may be an acquired taste, but worth trying.

“Tastes change over time, and it’s about expectations,” Dave says.

Visitors can acquire that taste in Save the World’s cozy tasting room, which has proven popular with locals.

“We weren’t really thinking in terms of the beer being successful locally, it was mainly going to be through distribution,” Quynh says. But in 2014, Texas law changed, allowing breweries to sell their product on-site, “and we said, ‘We have to build a tasting room!””

It worked.

“For a lot of people in Marble Falls, this was a new introduction to these beer styles, but they liked it and kept returning,” Dave says. “Even our builder originally would drink only Michelob Ultra. Now he’s our best customer.

He’s here in his dirty boots and pickup truck drinking Belgian-style beer.”

San Antonio native Dave and Vietnam-born, Texarkana-raised Quynh say their current home is not only a good match for their beer, but for also their mission.

“We chose Marble Falls because of its beauty, but then discovered it’s the people who make it beautiful,” Quynh says. “They are extremely generous.” sa ethe orld re ing om esour e ar ay

ar le Falls T

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DELIGHTS

| HILL COUNTRY

Film fest showcases Texas filmmakers and then some.

T

he Hill Country Film Festival was created to celebrate and showcase filmmakers from Texas and around the world. The festival began in 2010 and in 2017, HCFF screened 102 independent films, both short and feature length, as well as hosted filmmaker Q&A/interviews, discussion panels, a filmmaker’s lounge and festival parties.

This year the four-year independent film event will be April 26 – 29.

Executive Director Chad Mathews spent his childhood summers in the Hill Country of Texas, and has always had affection for Fredericksburg and its people. Partnered with Gary Weeks, the festival programming director, they wanted to create a festival atmosphere where filmmakers got a chance to not only showcase their passion, but were offered the opportunity to build lasting relationships, and find an audience for their film.

Their desire to create a film festival has expanded into a non-profit organization, the Hill Country Film Society, that not only presents the annual festival but also provides year round independent film programming in the hill country as well as education in the art of independent film.

Over the past four years, filmmakers have flocked from Austin, Dallas, San Antonio, New Orleans, Los Angeles, San Francisco, New York and elsewhere to promote upwards of 50 independent films each year, ranging from animation and action, to drama and comedy.

The 2013 festival kicked off with two free screenings - the nationwide, star-studded debut of “The Iceman” and a family-friendly block of short films. Other highlights included a closing night awards party headlined by popular Austin musician, Shakey Graves, and a Sunday send-off reception and screening at Becker Vineyards.

Films screened included the 2013 Academy Award winning short film, “Curfew,” as well as films that played Sundance, SXSW and other prestigious festivals. Over

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With University of Texas film professor Paul Stekler (left) serving as moderator, actor Robert Walden discusses his acting career at the 2017 Hill Country Film Festival.

half of the films in the line-up made their Texas debut at HCFF and feature films “Somm” and “Stuck in Love” went on to screen nationally.

Such offerings are resonating with consumers and filmmakers alike, as festival attendance has increased by over five times since 2010.

FILM FESTIVAL HISTORY HCFF was created to celebrate and showcase filmmakers from Texas and around the world and is an-nually presented by the Hill Country Film Society, a 501(c)3 non-profit organization. For more information, visit www.hillcountryff.com.

The Hill Country Film Society hosts the annual festival and provides year-round independent film programming in the Texas Hill Country as well as education in the art of independent film.

Its mission is to encourage discovery through visual storytelling and create experiences that educate, inspire and engage. The society relies on its sponsors and members to help achieve its mission and ensure the future of film as part of a vibrant, creative culture.

Photo by FREDERICKSBURG PUBLISHING CO.

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19thholewinetours.com WINTER 2018

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SAFE, SOUND & SUPERCHARGED Cruise the Lakes in 2018 Volvo 590

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CARS

| HILL COUNTRY

By VALERIE MENARD Competing in the premium segment, Volvo offers what no other manufacturer can: Scandinavian design that combines luxury with function.

On a road trip from Austin to Burnet, Texas, Volvo’s redesigned 2018 S90 full-size sedan showcased the manufacturer’s best assets — design, technology and safety.

“With the most rear legroom in class, award-winning touch screen technology, standard semi-autonomous driving capability, and the safety of a Volvo, the S90 is a compelling package,” says Russell Datz, national media relations manager, Volvo Car USA. Curb appeal for Volvo’s flagship sedan begins with distinctive design cues such as all new taillights and the T-shape in the headlamps referred to as “Thor’s Hammer.” The luxury sedan also comes with leather seating, a power sunroof, a 13-inch digital instrument panel, and chunky real wood accents. In this segment, roominess has its advantages, particularly in the back. Rear legroom in the S90 reaches 35.9 inches.

Innovative technology on the inside includes the tablet-shaped nine-inch touch screen that interfaces with the Sensus infotainment and navigation systems. To select a function, the driver can slide a finger to the left, right, up and down. A cleaning cloth to remove fingerprints is included.

Photos by VALERIE MENARD

CARS

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| HILL COUNTRY

Despite its size, the 2.0-liter four-cylinder super and turbocharged engine produces a whopping 316 horsepower and 295 foot-pounds of torque — it doesn’t sound like a four-cylinder, either.

Equipped with an eight-speed automatic transmission, the S90 T6 Inscription test model had an EPA estimated fuel economy of 22 miles per gallon (mpg) in the city and 31 mpg on the highway. On the test drive, it averaged 26.9 mpg.

Volvo has committed to zero fatalities or serious injuries occurring in one of its vehicles by 2020. To do this Vol o s redesigned requires new benchmarks for S full size sedan safety technology. With the a eraged m g on S90, Volvo focused on avoida road tri from Austin ing large animal collisions, a to In s La e State serious driving concern in the ar Texas Hill Country. Included on the S90, Volvo’s latest The interior of the S technology, the Large Animal is ust as lo ely as the Detection system, uses radar exterior The in h to spot animals and trigger digital instrument anel automatic braking. is easy on the eyes Standard semi-autonomous technology on the S90 includes Pilot Assist. Akin to adaptive cruise control, it allows the vehicle to accelerate, decelerate and come to a complete stop to maintain a safe distance from the car in front at speeds of up to 80 miles per hour.

“What sets the S90 apart is the interface between semiautonomous functions, the safety features and legroom,” says Kevin Fitzgerald, sales manager, Principle Volvo of San Antonio. “Cross shoppers are also impressed with its handling, the Sensus infotainment system, and the price point.”

Pricing for the 2018 Volvo S90 starts at $47,945. The as-tested pricing for the S90 T6 Inscription came to $69,140.

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d texas go state ar s in s la e ar oad West urnet T ▶ Lo ated miles from urnet Texas in the Highland La es region along Texas High ay East In s La e is the se ond most isited Texas state ar a ording to Texas ar s and Wildlife De artment Within its a res isitors ill find numerous ideal sites for am ing along the shoreline Daily rates range from to for a a in

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| HILL COUNTRY

WINE

Q&A with

WINE THAT NEVER BORES

Tim Drake

By MATTHEW ESTÉ Flat Creek Estate is off the beaten path, well worth the visit, and anything but flat.

While driving into the 80-acres of sandy loam that house the vineyard, it became clear why owners Rick and Madelyn Naber chose this Hill Country property — it’s beautiful.

I met with Winemaker/Vineyard Manager Tim Drake, who has been at Flat Creek since 2011. Tim handed me a glass of Montepulciano as I started asking him questions.

Rock & Vine: How did you end up at Flat Creek Estate?

Tim Drake: It was 2011, two weeks into harvest of the estate fruit, the previous winemaker — Charlie Kidd — had an opportunity to move back home to California, and he took it. I had moved to Texas (from the state of Washington) in 2010, so when Charlie left, Rick called me up and said, “Tim, we need a winemaker right away.” I just took over.

R&V: Tell me about your experience in Washington. Did you make wine?

TD: I had done wine up there since ’99.

All the way from the big boys — Chateau Ste. Michelle (Winery) and Columbia Crest (Winery) — then moved to some of the smaller guys.

When I first started at CSM, I was in the QA department [wine quality assurance], which meant I was looking at corks and packaging in the lab. I didn’t get into the wine industry because I was a wine guy. I ran a heavy metals lab at a toxic waste site, so working at the wine lab was a lot safer.

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Tim Drake samples his Montepulciano from the temperaturecontrolled vats in the fermentation room.

Photos by MATTHEW ESTÉ

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DRINKERY

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FLAT CREEK ESTATE www.flatcreekestate.com 24912 Singleton Bend East Rd. Marble Falls, TX 78654 512-267-6310

Stainless steel machinery designed by German and Italian engineers stores Flat Creek Estate wines in Marble Falls.

After enough QA work and working with Chardonnay, I was encouraged to become a winemaker.

R&V: Since you’ve been here, what is different about Flat Creek Estate wines?

TD: It’s stylistic, as I see it. It’s a different tannin structure than what Charlie was doing.

Flat Creek has always had good wines, which is what I’ve always liked about them, but they’ve always had professional wine makers — people who know what they are doing. They’ve always had consistently good, if not great wines.

I think the wines I do have a little more depth and soul. They are not as linear. I don’t follow a lot of textbook protocols, so it lends itself to a different style of wine.

R&V: How many acres are planted on the property?

TD:We have almost 18 acres of grapes. We only produce about 30 percent of the grapes we need. I have a dozen other growers I work with mostly in the High Plains.

Texas is starting to not only get more professional winemakers, but also more professional grape growers.

I visit the vineyards often, at least more often than Rick likes paying mileage.

R&V: Aside from the estate, do you source from other Hill Country vineyards?

TD: The only fruit I’ve gotten out of the Hill Country is from Hoover Valley, near Kingsland — that’s been great fruit. That’s a big problem with the Hill Country, there is not a lot of resources as most of the vineyards in the Hill Country are attached to a winery.

I’d like to see more Hill Country vineyards. I feel that Hill Country fruit is so much more consistent. We still have to fight disease all the time, but at least here we don’t have as many freezes and hail. I like the flavor’s better.

R&V: What changes need to happen in Texas for us to be become more competitive across the state line?

TD: One of the biggest things that I’ve seen is that we have the desire to use Texas fruit. I feel that’s not what we should focus on. Once we have the supply, people aren’t going to go somewhere else to get fruit. The problem I have is there is not a quality standard.

If you open a bottle from a Texas winery and it’s not very good, you won’t look at the back label and see that the wine says American then think the wine comes from California. You go “Texas wine stinks,” and that is a problem. I really think what’s needed is a continuation of people who are concerned about quality.

What we really need is what has happened in other industries.

We’ve gotten to the point we are, but then we have a Mondavi [Robert Mondavi Winery] or a Chateau Ste. Michelle — a big boy comes in focused on quality. They were able to raise the level because they can produce quality wines for less than small guys.

People didn’t want to go where Robert Mondavi was taking them, but look at Napa today. Mondavi and Chateau Ste. Michelle drug everyone one up with them kicking and screaming, then helped all the little guys. They called Ste. Michelle the Wine University of Washington because half the people at other wineries started out at CSM. R&V: What do you want your wines to say about Tim Drake?

TD: I tend to make my wines philosophically. I want each one of them to tell a different story. I’m not trying to make the wines taste the same year after year.

One of my goals when I make wine is from when you have the first sip out of the bottle, it should change every sip, so you find something new and interesting that you never get bored with that bottle.

WINTER 2018

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FREDERICKSBURG

FOOD & WINE

DRINKERY

 ROCKANDVINEMAG.COM

| HILL COUNTRY

“The destination for unique luxury lodging in Fredericksburg, Texas”

Amenities:

Sleeps 12 comfortably in Boutique Luxury 5 Bedrooms/4 Baths Chef’s Kitchen Outdoor Party Pavilion including: Bar, Refrigerator, Flat Screen TV, Grill, Hot Tub, Outdoor Shower, Dining and Lounging Areas, Firepit & Outdoor Potty Shed

352-266-4274

& ”The perfect Girlfriends, Mother/Daughter or Couples Getaway”

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Winter 2018

• 2 Bedrooms/2 Bathrooms • Located in a quiet residential neighborhood with private off street parking just two minutes to the center of all activities on Main Street.

• 430 sq. feet of covered, outdoor lounging space, multiple fountains, porch swings, loungers and outdoor kitchen,Fire Pit, Grill.

• Fully stocked coffee bars, refrigerator, microwaves, fireplace in the casita, King sized beds.

• Decorated with unique antiques and hand painted furniture and Fiber Art by Toni and other artworks from local artisans.

Photos or artwork by XXXXXXXX

(386) 867-9253 • www.wccasita.com

THE CLUB

in Driftwood (on FM 1826 across from Salt Lick BBQ)

The Locals’ Place Opening Hours: Thursday - Friday 5-11 pm Saturday 1-11 pm

Bluesic - Wine - Bistro 316 Goehmann Ln. Fredericksburg, TX • 830- 992- 3421

LIVE M U @ 7PM SIC WEEK ON ENDS

Wine TasTing aT The Only Vineyard in The CiTy Of frederiCksburg saTurday 1-5 pm besT TO Call TO reserVe 15 cabins on 26 acres just two minutes to Main Street along the creek.

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M - Sat: 11 - 7 Sundays: 12 - 5 512-858-4050 www.fcv.com

The Romantic

Getaway

830-990-4048 Home of the “Cabelas” photo shoots

www.baronscreekside.com

WINTER 2018

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FOOD & WINE

ï‚„ ROCKANDVINEMAG.COM

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FREDERICKSBURG

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Winter 2018

DRINKERY

| HILL COUNTRY

Photos or artwork by XXXXXXXX

Let’s Go To Luckenbach Texas...

L•I•V•E MUSIC DAILY!

OPEN 9 til Close 830-997-3224

GENERAL STORE ★ BAR ★ DANCE HALL 87

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LUCKENBACH IS LOCATED: 8 miles SE of Fredericksburg.

Five miles south of the intersection of Hwy. 290 & FM 1376 and turn right onto Luckenbach Town Loop.

www.luckenbachtexas.com WINTER 2018

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FREDERICKSBURG

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FEBRUARY 5-25

Science, Art and Architecture Tour at Science Mill, 101 S. Lady Bird Lane Johnson City, TX 78636 844-263-6405 sciencemill.org

6

Taste of the Town 2018 a fundraiser for the New Braunfels ISD Education Foundation New Braunfels Civic/Convention Center 375 South Castell Avenue New Braunfels, TX 78130 830-221-4011 www.cbmcnb.com

10

Joe Ely Band at Gruene Hall 1281 Gruene Road New Braunfels, TX 78130 830-606-1281 gruenhall.com

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Fall 2017

HILL COUNTRY HAPPENINGS

Juried artists will be selling their art at Wimberley Arts Fest 2018. — Photo by Wimberley View

Enjoy the bluebonnets at the 35th Annual Bluebonnet Festival in Burnet, April 13-15. — Photo by Fredericksburg

Standard-Radio Post

10

43rd Annual Hug In and Valentines Ball with Gary P. Nunn Luckenbach Dancehall 412 Luckenbach Town Loop Fredericksburg, TX 78624 830-997-3224 luckenbachtexas.com.

18

27th Austin Marathon, Half Marathon, and 5K 211 E. Alpine, Suite 400 Austin, TX 78704 512-953-5585 youraustinmarathon.com.

MARCH 10-17

Spring Break at the Pioneer Museum frontier presenters provide hands-on activities for kids ages 6 to 12. Parents must accompany children.

325 W. Main Street Fredericksburg, TX 78624 830-990-8441 pioneermuseum.net

17

16th Wild Hog Explosion Mansfield Park 2886 Texas Highway 16 North Bandera, TX 78003 210-215-1995 wildhogexplosion.com.

24

11th Annual LBJ Bicycle Tour National Park Service at the Lyndon B. Johnson National Historical Park 1048 State Park Road 49 Stonewall, TX 78671 713-516-2098 lbj100.bike.

30-April 1

Easter Hill Country Bike Tour Schreiner University 2100 Memorial Blvd Kerrville, TX 78028, 281-782-8743 ehct.com

APRIL 3

Las Vegas Night Hill Country Hall Photos or artwork by XXXXXXXXXXXX

HILL COUNTRY HAPPENINGS

Terry Morris was the grand champion of the first Llano Fiddle Fest in in o inson ar hoto ourtesy Llano Fiddle Fest website

Film uffs file into the theater to ie a Hill Country Film Festi al entry This year s festi al ill e A ril Photo by Frederi s urg Standard adio ost

15675 Texas Highway 29 Buchanan Dam, TX 78609 512-793-2803 buchana-inks.com

6-8

Llano Fiddle Fest 12340 State Highway 16 South Llano, TX 78643 325-247-3979 llanofiddlefest.com

13-15

35th Annual Bluebonnet Festival at the intersection of U.S. Highway 281 and Texas Highway 29 Burnet, TX 78611 512-756-4297 bluebonnetfestival.org

21

2018 Children’s Day Celebration Johnson Park, 230 S. Avenue J Marble Falls, TX 78654 830-693-7398

26-29

Hill Country Film Festival Fritztown Cinema 2254 U.S. 87 South WINTER 2018

| ROCK&Vine

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e n i V & K C RO untry Texas Hill Co ood life in the

ATEWA AST O

ohnson City e el omes in orridor fans ith fine fare

FAS ION ADA E s outi ue dra in fans ith ents intage estm L BEER TR AI Hill Country hoi es re uen h thirsts te er for e y tas

FALL

A CO OC ANDVINE

A high-quality magazine covering the wine, food, fine things and the lifestyle of the Texas Hill Country.

Subscribe $20 for two years Call at 830-9972155 or rockandvinemag.com

eR inO ROCK&Vin OCK&VR e CK&Vine Wine and

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Maestros F

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Wine, women weddings & song

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FEATURE es ro ing gra e ater sensiti art of Texas

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Bénédicte Rhyne feeds her passions as Kuhlman immigrant Cellaran Germ s’ wine make r ran deep ties

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Davey Schra nk goes from nities sidem Opp an ortu to spotlight ase for wine incre

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SPRING 2016 FREDERICKSBUR G, TEXAS

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Featuring the best life has to offer in the Texas Hill Country new places, top attractions, talented artisans, interesting characters and more in a beautiful magazine.

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Frederi s urg u lishing Com any

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SUMMER 2015 , TEXAS

FREDERICKSBURG

 Home delivery in Fredericksburg, Marble Falls, Burnet, San Marcos, Dripping Springs, Wimberley.  Subscribers  Newsstands  Hotels  Other select locations  Plans include retail outlet distribution in the Hill Country.

W ain St Frederi s urg T o andVine ag om

Winter 2018

 ROCKANDVINEMAG.COM

FACTOIDS

| HILL COUNTRY

Morsels, tidbits and everything T he city of Marble Falls elected the first female mayor in the nation — Ophelia Crosby “Birdie” Harwood — in 1917 when women couldn’t vote.

The Llano Uplift, which encompasses Enchanted Rock State Natural Area, was formed 600 million years ago. Hikers in the area can view rocks that were formed millions of years ago.

Not much has changed in 140 plus years.

Below is a journal entry by Brvt. Lt. Col. Thomas B. Hunt, showing the route taken by the government train accompanying the 15th Regt: U.S. Infantry from Austin, Texas to Ft. Craig, NM July December 1869: Crossing of Flat Creek H.L. swampy and boggy on banks, but its bed is solid limestones. The country rises continually to a high ridge; the road is most of the way good, but rocky in some places and swampy and boggy in others. The crossing of the small brooks is bad. The road runs into Millers Creek and up the bed about 1,000 yards, then up a steep boggy bank; — road boggy for about 1/2 a mile. The wagons went off the road through a cornfield; passed several boggy holes. — Millers, Middle and Yagers Creek, all evident by flow into the Pedernales river.

Longhorn Cavern State Park is located in Burnet County. The cavern for which the park was named, was discovered in the mid-1800s. Legendary tales of the place state: The outlaw Sam Bass hid a $2 million cache of stolen money inside. Texas 58

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Winter 2018

Rangers rescued a kidnapped girl from Indians in the cave.

Confederates made gunpowder in the cave during the Civil War.

Striped bass fishing fun facts: Striped bass don’t have eyelids.

When the sun comes up, they will retreat to deeper water to avoid the bright light. Striper peak feeding times are the half hour before sunrise and at dusk. Older, large female stripers are called cows. Younger, smaller stripers are called schoolies or shorts. Female striped bass grow larger than the males. If you catch a striped bass over 15 pounds, it is probably a female, with the potential for producing a million eggs for each 10 pounds of body weight each spring. Don’t take her out of circulation. Take a photo and gently release her. Let your photo be your trophy.

Records and Things Strange, a former meat market, in Llano houses more than 65,000 vinyl records, among other collectables.

Compiled by Christine Granados.

Sources: HighlandLakes.com. Harwood photo courtesy of The Highlander newspaper. Llano Uplift information taken from wikipedia.org. Journal entry from the American Indian Histories and Cultures website. Texas Parks and Wildlife Department provided the Longhorn Cavern State Park information.

Fa ts a out stri er ass from stri erspace.com. Records and Things Strange from San Antonio Express-News.

 OC ANDVINE A

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OLD VALUES. NEW IDEAS.

SISSY duPERIER • BOB SURMA • JUSTIN COP • KEELY CORONA • CALEB HAIL PEGGY NIXON COX • KRISTA BENNETT • KARI BOCK • GINNY STEHLING • RANDY BOULEY

SINCE 1965, FREDERICKSBURG REALTY HAS BEEN KNOWN AS THE PREMIERE REAL ESTATE BROKERAGE FIRM IN THE TEXAS HILL COUNTRY. Over the years, we’ve helped highly selective families and investors discover the property of their dreams, whether they were seeking just a few acres or a sprawling Texas-size ranch.

The Hill Country may have been a well-kept secret for many years, but word of its natural beauty and small-town charm has spread not only across Texas but the entire U.S. Families from all over are flocking to the Texas Hill Country to trade in their busy city lifestyles for a more easygoing existence. Residents of Fredericksburg and its neighboring areas already know what they have and have set deep roots by purchasing large estates, ranch homes, waterfront properties, and even raw land.

Our ten full-time realtors have a combined 96 years of experience selling the Texas Hill Country. They understand the ins and outs of water rights, tax basics, ag exemptions, and much more when buying land. We are ready to serve you!

SELLING THE HILL COUNTRY SINCE 1965

FREDERICKSBURGREALTY.COM FREDERICKSBURG, TX • 830-997-6531

ROCK&Vine

ROCK&Vine ood life in the Texas Hill Country

LAKE LIFE

Highland La es offers the est of rural li ing hile ee ing ties to the a itol ity

IE EAVEN

ISSUE 9 | WINTER 2018

ar le Falls i oni afe ser es u di ine mounds of meringue

WINE REVIEW OC ANDVINE A CO

uhlmann is an an hor name in Hill Country ine WINTE