Rock & Vine magazine - Winter 2021

Rock&Vine GOOD LIFE IN THE TEXAS HILL COUNTRY

A HAUS PRESERVED with love NEW WINERIES along the trail

A FEAST AMONG

FRIENDS

ROCKANDVINEMAG.COM $4.95

WINTER 2021

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G R A P E C R E E K V I N E YA R D S

O N E W I N E D E S T I N AT I O N HWY290 | FREDERICKSBURG, TEXAS

H E AT H S PA R K L I N G W I N E S

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Mon. - Thurs. 10-5:15 Fri. & Sat. 10-7:15 Sun. 12-5:15 Check website for Holidays Phone: (830) 990-8747 email: wine@fbgwinery.com

www.fbgwinery.com

247 W. Main (in town - one block west of the Courthouse) Large parking area in front RV parking in back.

Fredericksburg, TX 78624 WINTER 2021

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FEATURES 12

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FARM TO YARN

Publisher's Letter

Sallie Lewis

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Young family spins a life of care and craftsmanship in Gillespie County.

18 HOME GROWN

From a roadside stand to a national sauce distributor, Fischer & Wieser has found the family formula for success.

84 Stompin’ Grounds

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Sallie Lewis

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LAND REVIVAL

Daniel Oppenheimer

Rock&Vine

Contributors

Drinkery Maps

One woman turns a rough piece of land into a native plant paradise.

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in every issue

End Notes

ON THE COVER: Photographer Leo Aguirre captures this beautifully decorated table at a gathering of Fredericksburg friends. Food styling by Ashley Odom of Feast & Merriment and Floral styling

by Misty Gamble at River Road Botanicals. riverroadbotanicals.com

DEPARTMENTS 36

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TASTE

DRINKERY

Food & Festivity One chef has gotten creative to carve out a popular niche for fine culinary catering.

Ashley Brown

44 TASTE

Force of Nature A new company dedicates itself to healthy meats and goodness, which starts with regenerative agriculture.

Sallie Lewis

54 HAUS

Heart of Hicksie A family preserved the love from their mother’s home for visitors to experience.

Sallie Lewis

62 HAUS

Better Living One couple’ struggles brought out an innovative approach to home construction.

Andre’s Two Steppin’ Winery Tour Our sommelier checks out two new and unique wineries in the Hill Country.

Andre Boada

86 DRINKERY

House of Harvest A Spanish-inspired winery boasts solid wines and good times in Wimberley.

Ashley Brown

91 DRINKERY

Importing German Taste Two friends change their 12 Fox Brewing business to survive in a virus-challenged environment.

Lee Nichols

100 IN THE HILLS

Taking in nature trails is a way to reconnect and find some solace.

Janae Drager and Kimberly Giles

Ashley Brown

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contributors

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 Contributing Editor Kimberly Giles Design Editor Andrea Chupik Contributing Writers Andre Boada, Ashley Brown, Janae Drager, Kimberly Giles, Sallie Lewis, Lee Nichols, Daniel Oppenheimer Contributing Photographers/Artists Barney Kane, Robert G. Gomez, Advertising/Marketing Director Kimberly Giles Account Executives Kim Jung, Cindy G. Burdorf, Ann Duecker 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.

A toast to a better 2021

By KEN ESTEN COOKE Publisher um Wohl, as the Hill Country Germans toast with a glass of wine. Here’s wishing you a better 2021 and a world free of COVID-19.

We are fortunate to live in the Texas Hill Country, and many are wanting to join our ranks. People from around the nation and world are recognizing that this place is special – its industry, its attitude and its people. Gemütlichkeit, as the Germans also say, or “warmth, friendliness and good cheer.” We’ve got it in spades here.

In spite of the coronavirus, realtors don’t seem to have slowed at all in this region. Many have reportedly shown properties to high-rollers moving with the Tesla and Oracle headquarter moves from California to Austin. And given the Texas economy, that’s not going to stop.

Texas laissez-faire economic policies are business-friendly and will help usher in hundreds of thousands of new residents. Some of our new residents are relocating for just that reason, moving from high-regulation states.

You’ll enjoy getting to know some of our Hill Country residents in this edition, interesting folks who have dived into the wine industry like our friends at Kalasi Cellars or Adega Vinho. You’ll read about a homegrown success, Fischer & Wieser, which started as a roadside stand and has grown into a national powerhouse in the specialty foods industry.

You can read about a company bringing back specialty meats without all the additional processing found in much of our diets. You’ll learn about one of our leading caterers, whose food livens up many a Hill Country gathering, as well as a young family knitting their new life near Fredericksburg. And you can read about one woman who turned some scrub land into a native oasis for local flora and fauna.

And there is a heart-warming story about sisters who paid homage to their late mother by turning her residence into an inviting B&B. Plus breweries, builders, our comprehensive winery map and much more.

Please continue to support our advertisers in this edition, as they are all dealing with the economic effects of the coronavirus. Most of these are small businesses, so buying a gift or case of wine from them could make a difference to their bottom line.

And lastly, don’t forget to toast to a positive 2021!

–R&V– We want to know what you think about our growing publication. Please send feedback and story ideas to ken@ fredericksburgstandard.com. And thanks for reading.

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WRITE US

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RockandVineMag@gmail.com

Kimberly Giles kgiles@fredericksburgstandard.com 830.285.7230 ig: rocknvine

$20 for two years Send to 712 W. Main St., Fredericksburg, TX 78624 or subscribe at RockandVineMag.com

Editorial submissions: ken@fredericksburgstandard.com

Leo Aguirre is a photographer, graphic designer, chef and musician who works in the Hill Country.

He captured images from Woerner Warehouse and Pritzer.

Andre Boada, a 20-year veteran in the wine and spirits industry, is a certified Advanced Sommelier from the Court of Master Sommeliers.

Ashley Brown is a freelance writer and editor living in Wimberly. She loves to travel around the Hill Country to hike, make discoveries, and meet creative people.

Robert G. Gomez is an Austin-based, Texas-raised photographer with a bachelor of arts in history from the University of Texas and an associate’s degree in photography from Austin Community College. His work can be found at robertggomez.com.

Sallie Lewis is a San Antonio writer currently based in Fredericksburg.

She has a Master's Degree in writing from Johns Hopkins University and her work has been published in The WSJ Magazine, Garden & Gun, and Town & Country. Find her online at sallielewis.co.

Lee Nichols is a freelance writer based in Austin. He loves beer and two-stepping in Texas dance halls.

Andrea Chupik is a graphic designer / art director living in Fredericksburg. View her work at designranchcreative.com.

Kimberly Giles is our Rock & Vine Ambassador, who is always scouting for stories in our Texas Hill Country, email her @ kgiles@fredericksburgstandard.com

Daniel Oppenheimer is a fifth-generation Texan based in Gillespie County. He is the Land Program Manager for the Hill Country Alliance.

VISIT US ONLINE AT

rockandvinemag.com

...

Letter to the editor I wanted to take a moment to tell you how much the support of Rock & VIne has meant to the Adega Vinho Family. A bit of history first.

The Bilger Family started back in 2016 growing grapes and making wine. Our goal was to open up our tasting room in Stonewall at the beginning of 2020. Opening into pre-covid phase we were open 6 weeks, then closed 2 months.

Again opened 6 weeks and closed 2 months. Now we are open. We didn’t know which way was up half of the time. The first call I received in late March to inquire how we were doing was from Rock & Vine. Kimberley wanted to know how we were doing, what she could do to help and how we could collaborate on driving business to our new location in Stonewall.

I had never met Kimberly or advertised in Rock & Vine. That call led to a number of follow up calls and heartfelt discussions on the state of the business for us and all of the others in the Texas Hill Country and the world. Never once along the way did Kimberly try and get us to advertise or spend money. She truly wanted to help and drive business our way. I am sure, from conversations with other wineries and businesses In the Hill Country that Kimberly worked with others in much of the same way as she did with Adega Vinho.

In a year that caused widespread fear and anxiety her actions have shown through the fear and helped so many of us in the Hill Country.

Rock & Vine has truly touched our lives and we hold a special place in our hearts for the work you do.

Adega Vinho does now advertise with Rock & Vine and we won’t miss an issue! Thank you Kimberly and the rest of the Rock & Vine family from the Bilger’s and Adega Vinho!

Drink more Texas wine, Andy Bilger Adega Vinho

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THE BILGER FAMILY WOULD LIKE TO INVITE YOU TO VISIT ADEGA VINHO Thursday through Sunday 11am to 6pm, at 1000 South RR 1623 in Stonewall, Texas 830-265-5765

ADEGAVINHO.COM 10

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Penny and her fellow alpacas at Kindred Fiber Farm stand ready for their close up.

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By SALLIE LEWIS Photos by KELLY DEWITT Anna Marie and Knox Schroller pictured with their children, Sally Kate (left) and Louisa Gray (right).

was a crisp afternoon in late October when I met Anna Marie and Knox Schroller at their homestead on White Oak Road. Their historic house sits on a hilltop overlooking sunlit pastures, just fifteen minutes from downtown Fredericksburg. It’s a picturesque and lively setting, thanks to the family’s two young girls, along with their chickens, dogs, and the twenty alpacas who call it home.

Growing up in Auburn, Alabama, Anna Marie dreamt of having a farm of her own. “I’ve always wanted lots of animals and space,” she said. “I used to beg my parents to let us get horses and rabbits.”

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Anna Marie and Louisa Gray pictured in the pastures outside their home.

Today, that dream is a reality and a source of great pride for the young mother. Inside their home, the open kitchen beckons with its spice shelves and hooks holding brooms, aprons, and sunhats. Over a slice of sourdough and a cup of tea, Anna Marie shared her journey to founding Kindred Fiber Farm in 2015.

“I’ve always been interested in where things are coming from, whether it’s the food we’re eating or what we’re wearing,” she said. Living down the road from her grandmother was a seminal childhood experience, and she credits her for passing down a love of knitting, baking, and intentional living.

After Knox and Anna Marie got married and moved to Fredericksburg, she continued her knitting education at The Pioneer Museum, where she learned to spin fiber into yarn through the local spinning guild.

Skeins of yarn colored in various shades of caramel, hazelnut, and espresso.

A lovingly made baby bonnet from Kindred Fiber Farm.

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“They loaned me my first wheel until I could get my own…I don’t feel I’d be here and know these things had people not passed along their knowledge and skills,” she shared. That kindred community spirit ultimately inspired the name of the Schroller’s business, which has grown from a college hobby, making knitted gifts for friends, to a sustainable textile brand beloved in Fredericksburg and beyond.

After tea, we walked outside where the alpacas roamed in the lower pasture. Each alpaca has its own name, a few of which include Nellie and Nora, Andy and Annie, Tabatha, Baxter, Sunny, and Van (aka Vanilla Ice), along with its own personality. Unbeknownst to many, their hypoallergenic, water resistant wool is seven times warmer than sheep’s wool. It is also sinfully soft, as I felt firsthand while running my fingertips over a skein of chocolate-colored yarn.

THERE ARE A LOT OF PEOPLE WHO CARE ABOUT SUSTAINABILITY, ETHICAL FASHION, AND HOMEMADE THINGS. AS CONSUMERS, WE HAVE TO ADJUST OUR EXPECTATION OF WHAT THINGS ARE WORTH AND WHY WE EXPECT EVERYTHING SO CHEAP. - Anna Marie Schroller

Alpacas are also easy on the earth thanks to their soft padded feet and gentle grazing, yet it is their sensitive, curious demeanor that lingers fondly in memory. “You have to earn their trust over time by showing up, giving them their space to feel comfortable with you, and supplying all they need to have a place to live happily,” explained Anna Marie.

While the alpacas are relatively low maintenance, there is always something to do on the farm, from letting the chickens out to collecting fresh eggs, watering the garden, and knitting in the margins. The family works together to care for the herd, from changing their water, to feeding them alfalfa and carrots, ensuring they have fresh hay and bedding, administering vaccines, and spraying them with water in the summer to keep them cool. “It’s a labor of love for us,” she said.

At Kindred Fiber Farm, raising animals responsibly is the primary focus as is turning their natural fibers into sustainable yarns. Shearing takes place once a year and the harvest is sent to a family-owned mill in Kansas where it’s carefully processed. It’s then sent back to the Schroller’s where it’s hand-knit into baby bonnets, mittens, scarves, and socks, or readied for use in crafts like crocheting, weaving, and needle punching. The couple sells their #farmtoyarn goods at local markets and on their website.

Every item is lovingly labeled with the name of the alpaca who gave its wool.

“There are a lot of people who care about sustainability, ethical fashion, and homemade things,” said Anna Marie.

“As consumers, we have to adjust our expectation of what things are worth and why we expect everything so cheap.”

A baby bonnet from Kindred Fiber Farm might take Anna Marie four to five hours to make, and it’s that hand-crafted, made-with-love quality that is something of value in today’s fast-fashion, mass-produced market.

Looking forward, Knox and Anna Marie have big dreams for their farm. In addition to adding more infrastructure and cross-fencing, they’d like to bring a dairy cow into their brood and expand the garden for veggies, herbs, flowers, and fruit trees. Eventually, Anna Marie hopes to have a small fiber studio and store on site. In the meantime, she and Knox are living and breathing a simple, savored life, and one they hope their daughters will appreciate as they grow into adulthood.

“I want to have a lifestyle where they can do things with me,” she said. “I hope I’m showing them that they can be creative too.” R&V

Sally Kate Schroller offers a flower to Sunny.

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A H E R I TA G E R E I N C A R N AT E D

Five generations ago our family began farming in India, cultivating crops of cocoa, coconuts, rice, and turmeric. Today, our family calls Texas home. We believe our wines exemplify how the blending of two cultures can create something authentic, yet entirely new and exciting. Come experience a heritage reincarnated!

5 MINUTES FROM DOWNTOWN

414 GOEHMANN LANE • FREDERICKSBURG KALASICELLARS.COM 16

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Mark's Mother Estella Wieser in front of the Das Peach Haus log cabin circa 1972.

FISCHER & WIESER

By SALLIE LEWIS Photos provided by Fischer & Wieser

Case Fischer stirring a kettle of apple butter at Oktoberfest circa 1987.

The Smoke House build by Mark Wieser under construction.

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Das Peach Haus on US hwy 87 South in Fredericksburg.

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nside Das Peach Haus on Highway 87, long shelves stocked with Fischer & Wieser’s award-winning preserves, sauces, soups, and jellies surround a central registrar. Hot air balloons and vintage signs hung overhead as I strolled through the sunlit showroom with its posters asking visitors to “Keep One Cow Apart,” a Fredericksburg standard of social distancing. I heard my stomach growl as I took in the bottles of smokey plum chipotle sauce, jars of tomato preserves, and merchandisers stocked with pumpkin pies and cobblers.

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Today, Fischer & Wieser is a booming business with over 150 products and five unique brands available in national grocery stores like H-E-B, Walmart, and Safeway.

But its origin story begins humbly with Mark Wieser, who was born and raised on the farm surrounding Das Peach House. His father, J.B. Wieser, immigrated from Germany and was one of the first pioneers to bring peaches to Fredericksburg, after the boll weevil attacked the cotton crop in the 1920s.

Mr. Wieser planted his peach orchard on the family farm in 1928, and Mark, along with his mother and siblings, harvested the fruit every summer. Those early days picking and selling peaches and preserves made an indelible mark on Wieser, who went on to study history and horticulture at Texas A&M. After graduation, he moved to Seguin for 20

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a teaching job, though he returned home every summer, lured by the fruits of the farm. Over the years, he’d take parts of his paycheck and purchase more trees for the orchard.

Determined to have the first permanent roadside fruit stand in Gillespie County, in 1969, Wieser opened a retail location in a restored log cabin from 1870. Today, that log cabin still stands in its original location, just steps from the family’s old peach trees.

In 1977, Wieser moved back to Fredericksburg for a new teaching opportunity. During the summers, he solicited the help of students to come and work on the farm, one of which was a 15-year-old named Case Fischer.

WE ARE ALL VERY PROUD OF FREDERICKSBURG, IT’S HISTORY, AND WHAT IT HAS BEEN ABLE TO ACCOMPLISH. WE BELIEVE IN LIFTING THE WHOLE TOWN UP AND BRAGGING ON EVERY SINGLE BUSINESS AND PROMOTING EVERYONE BECAUSE IT TAKES EVERY SINGLE ONE OF US TO MAKE THIS COMMUNITY WHAT IT IS. - Deanna Fischer

Fischer took an early interest in the business after noticing how happy it made people to come and taste Fredericksburg’s local fruit, and buy a jar of jam or preserves to take home. In 1986, after graduating from Texas A&M, he moved back home, partnered with Wieser, and the company became Fischer & Wieser Specialty Foods.

What started as a small fruit stand developed over the years as the duo began selling their products to specialty gift shops and participating in local markets and shows.

Their growth happened organically, as they moved from selling peach preserves and grape jellies to more distinctive flavor combinations. “Case is very creative and was really the mastermind behind creating unique flavor profiles,” said Deanna Fischer, Case’s wife, who works today as the company’s Chief Experience Officer.

Slowly, the company expanded as support for their products grew. An onion jelly intended for bagels and cream cheese was used by one customer on a pork dish, which inspired the team to create bottled, fruit-based sauces for protein pairings. Their sweet and savory onion glaze was followed by an experiment of raspberries and chipotle peppers that changed the course of the company.

The ensuing product, Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce, was an instant bestseller and has remained their number one product since its launch in 1996. In fact, for its 20th anniversary, the team

dedicated a whole cookbook to its success. “That took us from a regional jelly company to a national specialty food company,” said Deanna.

Today, the orchard on the 68-acre farm behind Das Peach Haus still produces peaches, though the company has partnered with farmers and growers to source other ingredients as well. “We source locally as much as possible and when that’s not available we find the nearest grower with the highest quality product that meets our specifications,” explained Case. “For example, raspberries are hard to find in Texas, so currently we buy them out of the Pacific Northwest and Mexico. We’ve even bought basil from a farm in Blanco.”

Over its more than 50-year history, the company has diversified, launching two cookbooks and a collection of wine, which can be sampled in the tasting room at Das Peach Haus. Adjacent to this tasting room is the Fischer & Wieser Culinary Adventure Cooking School, which opened in 2016. Here, they offer private, hands-on classes and cooking demos for locals and visitors alike. “We have a core group we call ‘The Habituals’ that like to come. Others are coming over a weekend looking for something fun to do,” said Deanna.

As the company has grown, so has the need for more space.

Today, Fischer & Wieser’s offices and production facilities are located in a 50,000 square foot warehouse complex located at 411 South Lincoln Street. To this day, everything is still locally produced and sold at Das Peach House along with their small storefront location on Main Street.

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Fischer & Wieser on Main Street in Fredericksburg.

In addition to making their own products, Fischer & Wieser’s excellence in product development has attracted outside contract work with grocers and retailers like H-E-B. “We’re developing ten to twelve products a week … we’re always creating,” said Deanna.

Later that afternoon, I left Das Peach House with a bag full of goods to take back to my kitchen. Walking to my car, sunshine sifted through the towering pine trees, which were planted by Wieser’s father in the 1940s as a reminder of his home near Germany’s Black Forest.

It is an impressive resume for a company that started by selling peaches on the side of the road. Today, the family farm is still the heart and home of the operation, and the team has hopes to one day move the plant there and offer tours. In early 2021, Deanna and Case’s oldest son, Dietz Fischer, will open his distillery next door to Das Peach Haus, giving visitors yet another reason to come and enjoy all that the farm has to offer. That experience of strolling the grounds, sampling products, and taking home a taste of Fredericksburg has been central to Fischer & Wieser’s vision since the beginning.

Back home, I unwrapped the red tissue paper from my jars of Peach Preserves, Agarita Jelly, and Roasted Raspberry Chipotle Sauce. I thought then what a gift it was to have a pantry stocked with local goods, made by local Fredericksburg families.

Family is central to the brand’s legacy. Just beyond the peach orchard is a four-bedroom farmhouse where Case and Deanna lived for fifteen years and brought home each of their three children from the hospital. Today, that farmhouse is a Bed & Breakfast, and the Fischers, along with Wieser, live in a neighboring home on the property.

“Mark is like a second father to my husband, a grandfather to our children, and a father to me of course,” said Deanna.

At seventy-nine, he is humbled by the success of their company. “It’s wonderful to see him so pleased with what’s happened here,” she said.

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“It is such a privilege and a pleasure for us to have our family business in the town that Mark and Case were born and raised in,” said Deanna. “We are all very proud of Fredericksburg, it’s history, and what it has been able to accomplish. We believe in lifting the whole town up and bragging on every single business and promoting everyone because it takes every single one of us to make this community what it is.” R&V

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LAND REVIVAL

RESTORING FUNCTION—AND BEAUTY—TO A PIECE OF HILL COUNTRY

Paula Stone has transformed her overused land into a native plant sanctuary. This majestic live oak attests to the resilience of the land. (Photo by Ken Esten Cooke) 26

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By DANIEL OPPENHEIMER

hen prospective landowners look for their slice of Hill Country, they may look for running water, mature trees, bluebonnets, a scenic vista, or a pristine canvas. Not Paula Stone.

When Stone first set eyes on her property at the edge of Fredericksburg, her realtor would not even step into the house. “There was nothing inside,” she recalled, “but dead animals and rat droppings.”

And the land surrounding the historic stone house sagged in a similar state, blanketed in thistles, secondgrowth mesquite, old washing machines, tires, and an odd number of golf balls. It was perfect.

First, Stone focused on the structures. “With the house, I removed all the additions and started with the German settlers’ original, high-quality work,” Stone explained. “From there, I simply restored the house to mirror that 1882 craftsmanship.”

For more than a decade, Stone has found joy in restoring the built infrastructure, as well as her piece of Hill Country land. Her experience as an interior designer — once with showrooms in Dallas and Houston, as well as a practice in San Antonio — have driven both aspects of restoration.

“Any form of design is a study of function. Make it as functional as possible, then the beauty is almost a byproduct.” Looking out at her 10 acres, Stone affirmed, “Beauty comes in with balance, harmony, variety, repetition, and contrast.”

EXTERIOR When studying the interior of a home, functionality will account for where people want to eat, relax, or perhaps set something down. When considering an ecosystem (or backyard), ecological function considers how living organisms interact with each other and their non-living environment over time to create a productive, resilient ecosystem.

Stone has sought to improve the ecological function of her 10 acres using native plants. “This piece of land, like so many others, had been abused. It needed much more diversity than a couple of species of grasses and a few scattered Live Oak trees.”

To find out what was missing functionally and how to restore her piece of the Hill Country, Stone joined the local chapter of the Native Plant Society of Texas (NPSOT), a statewide non-profit organization.

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ANY FORM OF DESIGN IS A STUDY OF FUNCTION. MAKE IT AS FUNCTIONAL AS POSSIBLE, THEN THE BEAUTY IS ALMOST A BYPRODUCT. - Paula Stone

Stone added a gazebo to her land and transformed an old turkey barn into a wedding venue. But all are surrounded by healthy Texas natives. (Photo by Paula Stone)

“Joining the plant society was the smartest thing I’ve done for my land. Anyone from a different climate — be it Dallas, Houston, or California — should join NPSOT to learn what the land here really needs. And they should do it before they do any land work, at all. So many times, people ‘clear the land’ first, only to realize later all of the wonderful small understory trees and shrubs that they have destroyed.”

While the Native Plant Society of Texas offers a variety of resources, including classes, videos, and bi-annual plant sales, Stone believes the friendships have proven most invaluable. “Friends come over for a glass of wine, and their offhanded comments have been so helpful” for restoring the land.”

Those knowledgeable friends share more than casual advice and a similar philosophy; they also share seeds from their native plants. “Why native plants? Because anything else would be more work, more money, and less interesting,” Stone avers.

HISTORY Stone has always lived an interesting life. As a child growing up in Central Oklahoma, she and her siblings were allowed

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to have any pet that would follow them home. “I had pet armadillos, raccoons, horny toads, and a squirrel from my sixth-grade boyfriend.”

One side of her family ranched and the other farmed; hard work came naturally. While she always thought of Oklahoma as a suburb of Texas, Stone was quick to move south of the Red River when she graduated from Oklahoma University.

She moved to Dallas, where she met her future husband, a showroom owner in the World Trade Center. After their marriage, they built an Arabian horse breeding business named Gilbriar Arabian horses. She sold out of the horse business 22 years later but kept the name. Whether with horses, furniture, or homes, she has always taken great pleasure in improving things that others would disregard and walk away from.

In 2009, Stone began her search for a place in the Hill Country. She had visited Fredericksburg before and really liked it as a place for retirement.

When she discovered a real estate posting online for a property on the west side of town, she scoured the internet

phenomenon across the Hill Country that may be attributed to a variety of factors, including an overabundance of native white-tailed deer, as well as exotic species such as Axis deer and feral hogs.

Quirky details like this unique bottle fence add color and character to her garden space.

(Photo by Ken Esten Cooke)

and was 80% sure she would buy the place before even seeing it. The site visit — earmarked by nauseating smells, a warry realtor, and fossilized washing machines — sealed the deal.

“If you can improve something that’s truly horrible, that’s a lot more fun — and if I’m not having fun, I go do something else.”

After restoring the 1882 stone house along with a Gasthaus and large barn (which she converted into a wedding venue), Stone turned her attention increasingly toward the land. To showcase the abundance and diversity of the Hill Country, she has split her property into four quadrants: the homesite, the woodlands, the shrublands, and the grasslands. A maintained walking path provides access to each of these elements.

As Stone learned more about Hill Country ecology and native plants, she discovered all the wonderful native trees, shrubs, and forbs missing from her property. This is a common

“We have so many wonderful shrubs and understory trees that you just don’t see in the wild anymore,” she said. In fact, the Texas A&M Forest Service estimates that there are more than 140 species of trees and shrubs native to the Central Texas Hill Country. What we typically find, however, are a handful of plant species less palatable to browsers.”

When asked her favorite tree species that she has planted on her property, Stone laughed. “You want me to pick my favorite child?”

Her list is long, including Escarpment Cherry, Big Toothed Maple, Redbud, Kidney Wood, Flameleaf Sumac, and Evergreen Sumac. “I’ve never met a sumac I didn’t like.”

Stone believes firmly that the idea of “the whole country growing the same few plants” is outdated. “Nothing says, ‘I’m new to the Hill Country’ like importing a bunch of plants from somewhere else.”

Restoring the health, function, and beauty of the Hill Country will look different for each landowner. Goals and property conditions, for example, will vary. However, identifying and appropriately managing stressors — overabundance of deer, excessive grazing or mowing, and infestations of non-native plants — is usually a good, early step.

Stone has effectively managed non-native species such as Malta Star thistle, as well as protected her plantings from deer with fencing. Ultimately, she hopes to make her property into a park, where she can showcase the diversity of native grasses, shrubs, forbs, and trees to landowners seeking examples for designing their properties.

She hopes that her experience will underscore how anyone can incorporate design principles — balance, harmony, variety, repetition, and contrast — into their land stewardship. “Nature loves diversity and yet there’s something in us that wants to standardize things. I try to resist that whenever possible.” R&V Stone plans to leave her land to the Native Plant Society of Texas when the time comes.

(Photo by Ken Esten Cooke)

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The Restaurant (830) 238-3738 Weds:11-3 Thurs: 11-3 Fri + Sat: 11-8 Sundays: 10-3

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Best Brunch in town!

!

ocal l t i g Keepin

BREAKFAST SERVED ALL DAY BEER • WINE • MIMOSAS FULL BAR

902 South Adams Fredericksburg, Texas 830.997.5904

Open Daily 8am-2pm Closed Wednesday

sunsetgrillfbgtx.com 32

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HOURS Wednesday - Saturday 7:30am - 3pm Sunday 10am - 2pm Closed Monday + Tuesdays

607 South Washington Street ▮ Fredericksburg, Texas 78624 ▮ emmaolliefbg.com

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“You can’t forget memories.”

-Hondo Crouch

FREDERICKSBURG, TEXAS

312 W. Main • 997-1633 www.HondosOnMain.com 34

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TASTE A TASTE of life in the Texas Hill Country.

Chef focused, Farm inspired.

In every issue of Rock & Vine

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& FOOD FESTIVITY

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CHEF ASHLEY ODOM SERVES UP CREATIVE CULINARY EXPERIENCES AT FEAST AND MERRIMENT

By ASHLEY BROWN

Photos by LEO AGUIRRE

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shley Odom has always loved both “feast” (cooking) and “merriment” (planning festive events) and has combined those passions in her Fredericksburg-based catering and event planning service and venue, Feast and Merriment.

Odom is a self-taught chef whose early training came from the women in her family. Both of her grandmothers owned restaurants in Louisiana.

“I have memories waking up to the wonderful smells from their kitchens starting at the crack of dawn,” said Odom. “They were always cooking and baking, and the kitchen was always alive. I would sit and watch them stew collard greens, fry bacon, bake dilly bread and copious amounts of pie.”

As is the case with many grandmothers, her “Memaw” expressed her love with food. “From her, I learned that food makes people come together, to gather, make memories, and that the kitchen is the center of the universe.”

While she got her love of food from her grandmothers, she owes her proclivity for entertaining to her mother. “She was constantly planning parties,” recalls Odom. “We didn’t hire caterers to cook.

My mom would create the menus, cook the food and decorate the space based on the theme, always with attention to detail. She was the Martha Stewart of suburban Dallas.”

Odom’s enjoyment of helping her—passing hors d’oeuvres and socializing with the grownups—led to ten years of event planning in Austin.

After working for various catering companies, she moved to Crested Butte, Colorado, to start her own business. She was young and hungry for the business, so she worked rigorously to grow it.

“And I had a lot of amazing adventures in Colorado. I snowmobiled three miles up a mountain with my cooler in tow on a sled to cater a fondue party for Aston Martin in a remote, private lodge and got caught in a freak blizzard,” she said. “I almost died, but it was pretty thrilling!”

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I AM SO HONORED TO BE SURROUNDED

BY ALL OF THE INCREDIBLE ENERGY AND ENTREPRENEURIAL SPIRIT HERE. WE HAVE SO MUCH AT OUR FINGERTIPS LIKE WILD GAME, LOCAL HONEY, LOCALLY MILLED GRAINS, AMAZING FRUITS AND VEGETABLES, ORCHARDS AND LAVENDER FIELDS. IT MAKES CREATING AN EXPERIENCE THAT IS COMPLETELY TEXAS SOURCED ATTAINABLE AND DELICIOUS. - Ashley Odom

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taste Designing one-of-a-kind dinners for guests not only ensures they have a special experience, it also keeps Odom from getting bored.

She especially loves hosting regular supper clubs, with wineries and distilleries, that highlight these pairings — like the one in December featuring collaborations with Real Spirits, Real Ale, and Orobianco Italian Creamery.

“I am so honored to be surrounded by all of the incredible energy and entrepreneurial spirit here. We have so much at our fingertips like wild game, local honey, locally milled grains, amazing fruits and vegetables, orchards and lavender fields. It makes creating an experience that is completely Texas sourced attainable and delicious.”

Odom describes her cuisine as elevated comfort food, with the goal to infuse all those local ingredients with global flavors that excite the tastebuds. She also puts a lot of care into presentation, recognizing we taste first with our eyes.

Ashley Odom at her Feast & Merriment location in Stonewall.

Odom wanted to return to Texas and found the perfect acreage in “Hill Country heaven” where she created her kitchen, out-of-house catering service, and event space.

“It was one of the best decisions I ever made,” she said. “It’s always risky to try something new, but I had no doubt that all of the stars would align under this big Texas sky. You just have to hustle and think positively. ‘No’ is my least favorite word, so I usually don’t accept it if I have my eye on the prize.”

Her intention has been to create a living and work environment conducive both to running a business and raising her daughter. As any business owner knows, the independence comes with long hours and stress, but Odom loves how it’s working out.

“If I am going to be in the kitchen for hours on end preparing for a special event, my daughter can be there with me, and I can give her a chance to observe and participate in the art of cooking like I did with my mother and grandmothers,” she said.

It doesn’t hurt that all that hard work takes place in a beautiful location, with views of rolling hills and a vineyard.

The space itself inspires Odom’s creativity, dreaming up the details of events and unique menus that feature local ingredients paired with wine, beer and spirits from the area.

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One of her favorite things to cook is wild game, which began in Colorado with an obsession with the lean but flavorful elk. Odom even gets excited about the fuchsia color of the meat. While wild game is growing in popularity on Hill Country menus, it’s still a new experience for many. She gets a thrill out of preparing indigenous animals like venison, nilgai, wild boar and quail for people who are tasting these meats for the first time.

“It’s like a new food group to some people, especially out-of-towners, and I want to prepare them in a way that keeps them interested in exploring wild game further and perhaps gives them the confidence to cook them for their own families.”

Recognizing that diversity is the spice of life, she’s excited to see what other chefs may make their culinary dreams come true here, perhaps with Korean or Indian cuisine that is currently pretty hard (impossible?) to find.

The event venue aspect of her business is equally exciting for Odom, as each occasion is so different. “The part I like best is being able to walk on the floor and talk with my guests about where they are from, what brought them to our area, and their overall experience. I am a people person first and foremost.”

Because of that, Odom finds it hugely rewarding to create magical experiences—with food as one key element—for others. “When you can view your job as a passion and not work, you know you are in the right business.” R&V Learn more and sign up for Odom’s newsletters at: feastandmerriment.net 6075 S. Ranch Road 1623 Stonewall, TX 78671

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Where tasteful

creations begin FULL SERVICE CATERING WEDDINGS AND REHEARSAL DINNERS CORPORATE EVENTS ON & OFF SITE SERVICES HOLIDAY PACKAGES

305 South Lincoln • Fredericksburg, TX info@woernerwarehouse.com • 830-997-2246

Der Lindenbaum the linden tree

German Restaurant Authentic German Cuisine

you will be glad you came

Where Good Times are Always On the Menu!

For a truly unique dining experience during your visit to Fredericksburg and its German-enriched attractions ... Stop by our Main Street Restaurant, where you can find American, German and other foreign-flavored dishes to appease even the most hungry of appetites. And, remember, good times and fellowship are always on our menu!

Our skillful chefs take their precious time in preparing dishes (their “masterpieces”) that you can write home about and our service staff offers their visitors — both local and out-of-town — a refreshing friendliness as they care for all their needs.

Whether in town for just a day or making Fredericksburg your home, Der Lindenbaum is ‘a must’. Our comfortable, yet elegant dining atmosphere, welcomes all tastes with open friendship.

authentic - schnitzel burgers - sandwiches home baked breads - german specialties - desserts mouth-watering After shopping, come relax in our quiet, cozy atmosphere with hot spiced wine, European pastries and more. Come join us for delicious international dishes in our comfortable dining room. We’ll be waiting for you (close to the Nimitz Museum.)

Open 7 Days a Week, 11am to 10pm Tuesdays, 11am - 4pm only Now accepting all major credit cards Travelers Checks, Personal Checks

312 E. Main, Fredericksburg, Tx. - 830-997-9126 42

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V I N O CA D R E AN ALLIANCE OF WINE SPECIALISTS

Originally founded in Saint Helena, CA, Vinocadre now kicks vineyard dirt in Texas Hill Country.

Comprised of leading professionals promoting food and wine education, Vinocadre offers an innovating platform by taking the artisan winery experience to your office, vacation retreat or home.

Elevate Your Private Wine

Tasting Experience 707.696.0592

V I N O CA D R E 714 Shumard Lane AN ALLIANCE OF Fredericksburg, TX

1227 Pope Street Saint Helena, CA

WINE SPECIALISTS

vinocadre.com

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By SALLIE LEWIS egenerative agriculture is a hot topic these days, thanks to new Netflix documentaries like “Kiss the Ground,” along with thought-provoking podcasts, books, and TED Talks. The Austin-based entrepreneur Robby Sansom is contributing to this dialogue at his company, Force of Nature, which supplies clean meat to businesses and consumers from animals raised on regenerative farms.

The co-founder and CEO started the business after years of studying its principles and visiting ranches around the world. Today, he has built a global supply chain complete with land stewards, farmers, and ranchers, all of whom are committed to driving positive change through this approach.

Regenerative agriculture proposes a promising solution for repairing damage caused by years of harmful farming techniques, while paving a path toward a more sustainable future. One of the ways it does this is by using ruminant animals, such as cattle, goats, sheep, and deer to aerate or “till” the land. Years ago, millions of bison roamed the U.S. Plains where industrial crops now grow on arid fields. “They played such a key role in our soil builders,” said Sansom.

“We’ve disrupted this harmony in nature.”

Cofounders pictured left: Taylor Collins, Katie Forrest and Robby Sansom.

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Today, every pound of Force of Nature beef has the potential to sequester 3.5 pounds of greenhouse gas emissions.

Education is a central tenant for inspiring change and Sansom is passionate about sharing his knowledge.

“We want to be a content creation company… Our job isn’t to sell you our product but to connect you with issues that are relevant,” he said adding, “We want to be a conduit.”

Since founding Force of Nature, Sansom and his team have attracted a legion of like-minded followers who are committed to change. Mahatma Gandhi once said, “If you want to change the world, start with yourself.”

Indeed, true change begins on a personal level, and Sansom believes each person must ask themselves how they plan to leave the world a better place.

Choosing to eat a regenerative diet, like meat from farms with pasture-raised, grass-fed, humanely-killed animals, is one step consumers can take to be a part of the solution. Force of Nature offers a range of proteins like venison steaks, grass-fed ground elk, and Iberico bacon, and they are the only nationally distributed brand offering 100% grass-fed and finished bison.

Choosing meats from these farms gives consumers the opportunity to engage and support a process that’s rebuilding ecosystems while healing the health of the planet.

Having a diversity of plants and animals exist in a symbiotic relationship is Mother Nature’s intention.

And as they say, mother knows best. Through properly managed grazing techniques, along with other sustainable land management practices, studies show that soil health will improve, deep-rooted grasses will be stimulated, and atmospheric carbon will be sequestered back into the earth.

“We are all carbon-based life – we need carbon to survive,” Sansom said. “What we need is the carbon to be back in the soil.”

Healthy meat is made from healthy animals. Healthy animals are made in healthy environments. And healthy environments are made with healthy soil. Sansom said there’s an interconnectedness to everything, and the quality of our food and the future of our food system relies on managing a system that promotes resilience.

“If we reemploy those practices and allow nature to be optimized, we can start to rebuild and regenerate our soils, our ecosystems, and the fertility in our agricultural areas that makes the land healthy and consumers healthy that are eating that food,” shared Sansom.

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informative blog to an illuminating social media presence, these channels are tools for inspiring others to be conscious consumers. Furthermore, the content provides an opportunity to learn and understand how proper land management and stewardship can boost the recovery and regeneration of the earth.

“We want to be a lifestyle brand … to tell the story of food and educate consumers on what’s going on.” That transparency is a focal point for the entrepreneur, who hopes to make the industry a more open and honest place for the future.

“Right now, meat is under attack,” he said. “The truth is meat isn’t the problem, the system is the problem…

Regeneratively raised meat is the only practical solution.”

Reclaiming the legacy of meat is the focus at Force of Nature, as is empowering consumers to be informed, regardless of the food in question.

Another step toward progress is supporting the farmers who have committed to regenerative techniques.

“We want to be a brand that supports producers in implementing these practices,” he said.

Sansom and his team are also striving to reconnect consumers to food by sharing their different suppliers’ stories, be it a family operation in Texas, like Roam Ranch, or a property as far away as New Zealand.

For many of the farmers in their network, the old, conventional system was no longer profitable.

“That’s why you see such a decline in rural America,” said Sansom. “I believe in the family farmer and I want to help them. We’re trying to create hope.” In this way, Sansom, his team, and his wide-ranging clientele are helping farmers keep their legacies alive, all while taking action toward rebuilding the ecosystems they rely on.

Currently, the company has a plethora of resources available online to help consumers face the learning curve around regenerative agriculture. From an

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Today, there is a growing push to move away from meat towards a plant-based diet, though Sansom is quick to rebuke this misleading narrative. “Meat is critically important to a healthy diet,” he argued. “There are not many items out there that are more nutrient-dense.”

Furthermore, the new trend toward “meatless meats” raises its own questions and concerns about the highly processed plant and cell-based technology being utilized.

The conversation is just beginning, though Sansom’s work at Force of Nature is one foundation for change.

The choice to participate with a process that will shape the world for future generations is in consumers’ hands.

Moving forward, Sansom and his team are devoted to raising awareness of their message. Long-term, they hope regenerative agriculture becomes a household term and something of value for people all over the globe.

“Value for us isn’t defined as a company that pumps out a lot of cash,” he said adding, “Value for us is defined on a triple bottom line – profit, but also people and planet.” R&V

Veteran owned business providing discounts for veterans and first responders Metal & shingle roof installations for residential and commercial properties

830-992-8992 www.battalionroofing.com

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H AU S We invite you into our HAUS section, where we will explore our area architects, home styles, and elegant dĂŠcor.

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me Improvement - Made Easy

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reatments|Area Rugs|Wood Flooring|Tile Floors|Tile|Back Splash

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mustarddesign.net

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haus

Carol and Janet in HIcksies living room; missing their funniest sister.

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Heart of

HICKSIE

By SALLIE LEWIS

Photos by LEO AGUIRRE

arol Hicks Bolton’s eponymous antique shop on South Lincoln Street has been a staple in Fredericksburg for thirty-five years.

In June, she along with her two sisters, Janet and Cathy, opened a Bed & Breakfast called Hicksie in their late mother’s cottage on Cora Street, located just three blocks from Main.

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haus Rosa Mae Gammon Hicks was the family matriarch and worked as the bookkeeper at Carol’s shop until she was ninety-four years old.

“Mom’s house was a real gathering place for us... Even when she stopped working, she had people in and out all the time,” said Carol. After she passed, the sisters came together and brainstormed how they could keep her beloved three bedroom, two-bathroom home in the family for another generation. “We couldn’t even imagine parting with it. It was our hub, especially as we were loving on mom after daddy died,” she said.

welcoming kitchen, and bedrooms that were elegant and romantic, without being too precious.

The sisters honored their mother’s neutral palette while adding in pops of color through unusual finds, like a pair of peacock blue and mustard carousel panels sourced in the South of France. These panels became headboards in one bedroom and are flanked by beautiful ruffled pillows by the Lithuanian brand, Magic Linen, which Carol stocks in her store.

The sisters ultimately decided to refresh the space and open it as a Bed & Breakfast. Janet and Cathy spearheaded the project, and Carol provided most of the furnishings. Together, they settled on Hicksie, inspired by their father’s college nickname, and officially welcomed their first guest in June 2020.

The other two bedrooms strike a subtler tone, with antique beds, Bella Notte bedding, and throw pillows handmade from Hungarian feed sacks. “In a way it’s a great showroom for us,” she said.

Character abounds inside the newly revamped cottage, thanks to a well-balanced mix of both mother and daughters’ blended aesthetics. “We wanted to create the same culture we had in that house for others,” said Carol. That meant big gathering rooms with sumptuous, slip-covered sofas, a

In the kitchen, the sisters kept a number of endearing decorative elements reflective of their mother’s taste, including a small spice rack

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The creamy parlor where Rose enjoyed her view from the front window.

haus

WE WANT PEOPLE TO COME IN AND PUT THEIR FEET UP, TELL STORIES, PLAY GAMES, AND DO ALL THE THINGS WE DID. - Carol Hicks

The sunny corner in the airy master bedroom,

over the stove and a chandelier adorned with crystal salt and pepper shakers.

Though Rosa Hicks wasn’t a designer, she had the gift of great style, and her home was often featured in design editorials toward the end of her life. “She was just sort of iconic, the typical sweet old lady,” said Carol adding, “There was something about her that was charming and unassuming.”

Visitors at Hicksie are encouraged to relax and unwind, and can choose from a medley of add-on services, from private wine tastings to massages and custom charcuterie boards. For Carol, it is about extending their family’s love and hospitality to another generation.

“We want people to come in and put their feet up, tell stories, play games, and do all the things we did.” R&V

This painted carousel piece makes the bedroom extra happy.

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2 blocks from 401 S. Lincoln St Main Street above Fredericksburg, TX 78624 KingWood Studio 830.992.9681 www.kingwoodsuites.com

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• Cigar Shop and Smoking Lounge • Walk-In Humidor • Texas Craft Beers and Wines

31560 Ranch Road 12 Suite 207 Dripping Springs, Texas 78620 512-921-8388 www.smokeyslounge.com WINTER 2021 61

haus

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BUILDING HEALTHY HOMES FOR

BETTER LIVING

By ASHLEY BROWN Photos by ROBERT G. GOMEZ

en Stout was working toward her MBA at Southern Methodist University in 2009 when she got sick. The discovery of what was causing her illness would ultimately lead her to devote her life and career to building healthy homes. “My health fell apart, literally overnight. I went to so many doctors, and it turns out there was a bad black mold problem in my nice, new apartment, behind the walls. My blood had traces of mold and heavy metal issues from when I was a kid. It was a long journey to detox myself,” explained Jen. She got out of that apartment immediately and dove into research on construction materials and methods for building herself a home free of toxins and allergens. “Getting into a clean and safe environment was crucial to allowing my body to finally start healing. You can basically call me a canary in the coal mine. If there was a minute amount of formaldehyde in the air, my body would react.”

Because she was essentially reinventing the wheel, she asked questions about every single facet of non-toxic building.

“Take for example the beginning of a build,” Jen explained.

“What kind of concrete mix is used when pouring the slab?

Is radon a potential problem on the property? What kind of subterranean pest control is necessary? Are petroleum products used in the form process? And the list goes on for every step of the entire home build process. It was like a crash course in construction, and I loved it.”

She completed that first healthy home for herself (in Houston) in 2012. She sold it to move to the Hill Country, where she met Rusty Stout through their involvement with the Hill Country Builders Association. Rusty had an extensive and varied background in construction and had recently decided to fulfill his creative side and go out on his own doing custom builds and remodels.

“Upon learning of Jen’s experience with building and the nightmare mold exposure problems, we decided to start JS2 Partners,” Rusty said. “Since 2018 [also the year they married] we have only focused on healthy homes and remodels using non-toxic and zero VOC materials. Every day is a learning experience, and I am so lucky to have Jen by my side. She is a walking encyclopedia of information.”

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The JS2 mission is to create better living through healthy building, and they have a personal, client-based approach. Jen’s history helps clients feel understood and relieved to finally be able to trust someone to help them. They’ve even had homeowners relocate from other parts of the country so Jen and Rusty could build them a healthy home.

“I could not think of a better scenario,” Rusty said. “I get to work with my wife and best friend. We help hundreds of people every year create a healthy living space and we get to make a living doing so. My grandfather always told me that if you can make money and help people at the same time you have hit pay dirt. He was 100% correct.”

Few people really understand healthy home-building, but more people do have access to information about allergens and recognize the value of living in a home free from mold or chemicals. “Studies estimate that nearly 80% of buildings/homes have some sort of leak or moisture buildup issue, which inevitably leads to mold growth problems. Anywhere water can get, there’s potential for mold,” said Rusty.

Other than mold, some culprits that can contribute to toxicity in our homes are formaldehyde, chlorinated products, and asphalt. All of these can release VOCs (volatile organic compounds), and most of us would be surprised at how commonly they can be found in 64

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A HOME SHOULD BE A STRESSFREE PLACE WHICH FOSTERS PEACE OF MIND, PRODUCTIVITY AND RELAXATION. - Jen Stout

building materials and furnishings. That’s why the Stouts care just as much about what goes behind the walls as the beauty and functionality of a home.

“These days, energy requirements create ‘tight houses,’ which means you’re more closed in with all that toxic stuff,” said Rusty. “Your body is like a barrel, so the longer you’re around this stuff, it starts filling up the barrel until it’s full and that’s when you get sick.” It’s no wonder chronic disease, allergies, and cancers are on the rise.

That buildup can manifest in different ways for everyone, making it hard to recognize the source of the problem. “While one person develops asthma, skin allergies, eczema and sinus infections, another person may find themselves in the throes of manic depressive episodes and the inability to concentrate,” said Jen. “We all process things in the environment differently within our bodies, which largely has to do with our genetic predispositions. One thing pretty much everyone has in common is toxin exposure will wreak havoc on the gut, which leads to the onset of food allergies, sensitivities to gluten or IBS.” Even if people understand these risks, it can be hard to sort out all the labels and products out there or trust what’s going into your home.

“Green doesn’t always mean healthy,” explained Rusty. “You have to dig deep into the product.” That means learning where materials are mined, what goes into paint, what materials are in the studs, cabinets, finishes…everything. The Stouts advise to be wary of labels like “Greenguard certified.”

The product could still contain things like formaldehyde and fire retardants.

For that reason, Jen tackles the designing aspects and works with manufacturers and clients to help them with lighting, furniture, and all interior selections. Even beyond that is the cleaning of the house.

“We’re developing our own all-purpose cleaner we can give to clients. There’s nothing worse than building a home and visiting a year later and finding a bottle of 409 on the counter!” said Rusty.

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They’re so passionate about all of it that they recently signed a book deal. They hope the book will expand their mission to educate people about what it means to live in a healthy home.

They also want people to understand this really is do-able, and cost isn’t that different from building a traditional home. Healthy homes also look just like “normal” beautiful homes.

And if you’re not in a place where you can actually build a new home, they advise there’s so much else to consider for “better living,” acknowledging there is no “best,” just better.

“We encourage everyone to take a step back and evaluate their living environment, both at home and at work,” urged Jen. “Indoor air quality is a great place to start! Keeping your home’s humidity in check is essential to avoiding mold problems.” In addition to purchasing an air purification unit, they recommend considering non-toxic paint, promptly fixing leaks, replacing carpet with hard surfaces, replacing old mattresses, and looking for furniture made from stone, organic fibers, and natural hardwoods.

People can learn all sorts of helpful tidbits about healthy homes and living through their blog posts on the JS2 Partners website. Jen also recommends decluttering. “A home should be a stress-free place which fosters peace of mind, productivity and relaxation.”

In addition to providing new home construction, architectural design, and renovations in central Texas, they offer nationwide healthy home consulting, interior design, and soon—healthy tiny homes. “We’re proud to be doing something different, and we thank our lucky stars that we have the opportunity to be leaders in bettering the way homes are built.” R&V

For more information, visit js2partners.com

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402 East Main 830-997-6750

Corner of Washington and Main Sts. (across from Nimitz Museum)

Your home comes together here, with distinctive furnishings, elegant accessories and exquisite design, uniquely inspired for extraordinary living.

• FURNITURE • ART • LIGHTING • ACCESSORIES • DESIGN SERVICES

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Just 4.2 miles from downtown Fredericksburg, the estate features 40 acres of vineyards and nearly a dozen boutique Texas brands including the wines of 1851 Vineyards.

The historic farm, settled in 1851, is the location of the first Pioneer Flour Mill, founded by Carl Hilmar Guenther.

WWW.SLATEMILLWINECOLLECTIVE.COM Tasting Room Hours Thursday-Saturday: 11-6pm Sunday-Monday: 12-5pm Cellar tours are available by appointment:

tours@slatemillwinecollective.com For more information about our tasting room:

info@slatemillwinecollective.com

4222Rock&Vine S STATE HWY 16, FREDERICKSBURG, TX 78624 • 830.391.8510 74

Revel in the Hill Country.

The Villas are a private, tranquil escape in the heart of La Cantera Resort & Spa. Escape the everyday and experience a unique connection with the natural elements of the Texas Hill Country. The Villas offer an unparalleled travel experience that is filled with neverending discoveries.

Visit thevillasatlacantera.com to book now | 210.558.6500

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Walk with Us Enjoy our wines and views at our Winery & Vineyard.

LOCATED AT 6331 South Ranch Rd 1623 in Stonewall (830) 644-2144

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vineyard

~

winery

~

tasting room

Enjoy a Sommelier Guided, small bite food and wine pairing experience today.

RESERVE YOUR TASTING EXPERIENCE @

KuhlmanCellars.com/Experiences

Kuhlman Cellars 18421 E US HWY 290 • STONEWALL, TEXAS

512.920.2675

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Our luxury Texas Pecan Oil bath and skincare products are hand crafted, all natural and beautifully designed with every skin type in mind.

Come visit our new location 102 W Austin Fredericksburg, TX sansabasoap.com

KEVIN CHUPIK

contemporary western art

kevinchupik.com kevinchupik@yahoo.com kevinchupik

Son of the West, 40� round, acrylic on birch

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drinkery

TWO STEPPIN’ WITHIN Hill Country’s Newest Wineries

By ANDRE BOADA

uick, quick, slow, slow – the methodical process associated with the celebrated Texas two-step. But why not apply this to the new wine arena afoot in Texas?

During 2020, the Texas Hill Country found home to many new upstarts on the winery front, each with unique personalities, adding more dimensions to the landscape. Some may ponder how many more wineries can the Fredericksburg area absorb or will this enhance the quality being produced by current producers and grape growers? I say, we still have room to grow. And more importantly, the competition will produce finer expressions of quality as we expand.

That coupled with Texas pride creates parity for a bright future.

Coming from a Napa/Sonoma winery history dating back to the 1970s, I’m now seeing Texas Hill Country growth similar to that era. Back in the ’70s, Sonoma had 60-70 wineries (much like the current base in Hill Country) and now Sonoma unleashes over 400 in a 30-by-30-mile radius. In contrast, Texas showcases 500 wineries statewide.

For many producers, it’s just a matter of having vineyards to support growth, along with consumer quality satisfaction in the equation.

Kalasi proprietors, Greg and Nikhila Narra Davis host you personally during visits to the tasting room.

This time, I’m focusing on family values mixed with Texas pride, exhibited by two wineries both devoted to 100% Texas wines, a philosophy that exhibits Texas purity.

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drinkery

A modern twist to a rustic barn design that welcomes patrons to the estate.

Located just minutes from downtown Main Street, Fredericksburg, TX. KALASI CELLARS, FREDERICKSBURG The name Kalasi is a vision of co-founders, husband and wife Greg and Nikhila Narra Davis. It reflects a cultural twist with roots to Nakhila’s Indian family Heritage. The Indian name Kalasi translates as “together,” reinforced by a strong elephant design element on the label, a symbol that breaks down barriers. Nakhila is a first-generation American and her parents come from generations of growing Indianinspired food ingredients and spices. With Nakhila’s passion for wine, the parents decided to plant vines in the Brownfield area, managed by their daughter.

The wines of Kalasi are 100% estate-driven, all coming from her family’s High Plains AVA site, a pristine, 140 acres of Narra Vineyard. This high-pedigree vineyard site is farmed without pesticides and often used by leaders within Texas winemaker circles.

Winemaker Benjamin Calais of Calais Cellars and The French Connection sources from the Narra Vineyard and offers these insights: “This vineyard is naturally gifted with low-yielding vines, which produce intensity in flavor.

Usually, two tons per acre is the threshold. In my mind, it is perfection for my winemaking style and creates an underlying ingredient to my success. I also admire how the vineyard was designed in clonal selection, which is often overlooked by grape growers.”

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When visiting the new tasting room, one is emersed in a sleek building design that resembles a barn with a modern flair. The 17-acre estate and outside garden area are laced with Adirondack chairs nestled under old pecan trees.

Opened August 15, 2020, founders Greg and Nikhila serve as the greeters. Their personal passion flows deep through presentations with two wine levels or collections offered.

The Heritage Collection using common varietals or blends and the premium tier, Reincarnated Collection, a rare, more unique definition of high standards and wine making. Both are small batch, presenting sense of place and terrior. My personal favorite, the 2017 Teroldego, is an inky, full-throttle red wine, yet balanced with silky tannins. Note: overall winery production is limited, 1,000-1,500 cases per year and only sold at the winery or online.

Not to be overlooked is the authentic Indian heritage food offered at Kalasi. They even offer soda drinks imported from India that process flavors of ginger, lime, and fresh clove, a clever alternative for the designated driver or a refreshing take-away after your tasting.

drinkery ADEGA VINHO, STONEWALL The second leg of my two-step involves a family driven Adega Vinho cadre working in harmony to produce 100% Texas wines. The Bilger family, proprietors represented

by Andrew, Michael and Elena, create a multilevel kaleidoscope of passion wrapped around award-winning wines. Each family member processes a powerful winery business angle, yet as a team they create Adega Vinho magic.

Their long-term vision, build out the Adega Vinho 24-acre estate under vine surrounding the Scandinavian-designed tasting room. Currently the family has 12 acres planted with a mix of grape varietals. The makeup consists mainly of Spanish, Italian and Portuguese varietals in origin but crafted with Texas nuances and precision.

Bobby Humphries, Founder of Terre De Vin, a specialist in Texas vineyards and wineries, states: “I am consistently given the opportunity to work with some amazing grape growers, winemakers, and other professionals in the wine industry. Visiting Adega Vinho offers a personal connection with the Bilger family, who generously share their passion and vision. Using innovation and progressive ideas from vine to wine allows them to showcase what Texas wines can and should be.

This includes higher planting densities of unusual grape varieties along with a winemaking style that allows the varietal to stand on its own. As the estate vintages are released, I expect exciting things from Adega Vinho.”

Top shelf barrel sample of Adega Vihno, Texas Hill Country Chardonnay. A small batch, artisan exclusive for wine club members.

Opened in January 27, 2020, I went following a fellow sommelier recommendation. What I discovered are layers of passion from the family and tasting room staff that translates to the glass. Rarely does one taste through a portfolio and like all that they offer, yet that prevailed. The standout however was a red cuvee, 2018 Cuvee’ Carmesin, an artistic 50-50 blend of Touriga National and Merlot.

On a recent visit I had a sneak peek at the future releases with Michael Bilger, Adega Vinho winemaker and vineyard specialist. What resonated throughout was incredible attention to detail, even with exploring every angle to excel. “We try to be as hands-off as possible, with our wine production ‘ushering’ the fermentation process rather than driving it,” Michael Bilger said. “This approach is seeped heavy in the traditional approach to fermentation, but as it is almost 2021, we do lean into modern wine making techniques throughout our fermentation journey.”

When visiting Adega Vinho, be sure to experience a full tasting, meet the family who often serves, then move to the spacious outdoor setting. All areas are warm and welcoming, but the live oaks and picnic area bring out a tranquil way to relax with friends and family. R&V

Winemaker, Michael Bigler kicking some Estate Vineyard dirt with Adega Vinho guests.

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圀䤀一䔀 吀䄀匀吀䤀一䜀 圀䤀一䔀 䌀䰀唀䈀 䔀嘀䔀一吀匀

The Perfect Venue for your Perfect Event 830.997.7470 FOURPOINTWINE.COM 10354 E US HWY 290 • FREDERICKSBURG, TX

䨀伀䤀一 唀匀 䘀伀刀 䄀一 䔀堀儀唀䤀匀䤀吀䔀 倀刀䤀嘀䄀吀䔀 䔀堀倀䔀刀䤀䔀一䌀䔀 伀刀 䈀伀伀䬀 夀伀唀刀 一䔀堀吀 䔀嘀䔀一吀 䄀吀㐀⸀ 䌀䔀䰀䰀䄀刀匀⸀ 圀圀圀⸀䘀伀唀刀倀伀䤀一吀圀䤀一䔀⸀䌀伀䴀 簀㠀㌀ ⸀㤀㤀㜀⸀㜀㐀㜀 簀 ㄀ ㌀㔀㐀 䔀 唀匀 䠀圀夀 ㈀㤀 Ⰰ 䘀刀䔀䐀䔀刀䤀䌀䬀匀䈀唀刀䜀Ⰰ 吀堀

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KEEP YOUR SPIRITS UP. At Garrison Brothers Distillery, we are proud of our bourbon and believe we are making the finest bourbon whiskey in America today. But that bourbon is nothing without the amazing folks who support it.

This has been an incredibly challenging year for all of us. However, we must remember that we are all in this together. By supporting one another through even the toughest of times, we will all come out stronger in the end.

Keep your spirits up, y’all.

JIM MURR AY

DRINK LIKE AN ADULT ™

garrisonbros.com

©2020 Garrison Brothers Distillery

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stompin’ grounds

SLATE MILL COOPERATIVE HONORING THE PAST, CREATING THE FUTURE

By LORELEI HELMKE

Texas Highway 16 is fast becoming a laid back alternative to Highway 290. The latest winery to open its doors to the public is Slate Mill Cooperative, formerly known as 1851 Vineyards.

Under new ownership, Slate Mill has built a gorgeous, state-of-the-art facility both for creating their own wines and providing custom crush services for other wineries and individuals who want their own wine.

The tasting room is spacious with an old farmhouse feel.

They pay homage to the property’s history as it was once the place Pioneer milled their flours. The staff creates the atmosphere. They are gracious and fun to hang with.

On a recent visit with friends, we took advantage of the production tasting. I was there about an hour and they served their fabulous wines along the way. Vinnie even pulled out some soon-to-be-released 2017 Texas High Plains Merlot. Yummy!

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stompin’ grounds

Viognier THP 2019 Texas High Plains

Cabernet Sauvignon 2017 Texas High Plains

Intoxicating aromas of orange blossom and jasmine flowers meet the nose. Well-defined apricot and Meyer Lemon chime in with a hint of thyme. This is a juicy food friendly wine with bright acidity on the finish.

Pair with rosemary roasted chicken.

Powerful notes of black cherry and red currant greet the nose on first pass. A backbone of leather and cigar box spice runs through. Balanced acidity and svelte tannins shine through the long finish.

Trebbiano Paka Vineyards 2019 Texas High Plains Beautiful and bright, this Texas grown Italian varietal shines in the glass. Aromas of lemon, Bartlett pear and Granny Smith Apple grace the senses. A hint of mineral and sexy midpalate make this a fabulous wine for sipping.

Viognier Reddy Vineyard 2019 Texas High Plains Exquisitely crafted Texas Viognier. This one is briefly aged in neutral French Oak, imparting a vanilla cream essence throughout the wine. It is more medium-bodied with a viscous feel. Aromatic pineapple and white peach entice the nose while the palate enjoys a long, lush finish.

Drink this with grilled ribeye or asada on a chilly autumn evening.

Tannat 2017 Texas High Plains Big, bold tannins are the key to Tannat and this one does not disappoint. A hearty redolence of dark berries and hints of dried plum strike the nose. These aromas are followed by complex espresso, cola, leather and cardamom with a touch of vanilla. The finish is daringly long with firm tannins. Cellar this one to enjoy over the years.

Best paired with foods that offer some fat such as ribeye steaks, short ribs or blue cheese.

Enjoy with grilled pork, chicken cordon bleu or Aged Gouda.

Cinsault Rosé 2019 Texas High Plains Light and airy with a bouquet of watermelon, strawberry and starfruit. Light-bodied with a finish that shows hints of silk. Perfect for afternoon sipping or with lunch.

Pair with spinach salad, a farmer’s cheese board or serve with your favorite barbecue.

Barbera 2017 Texas High Plains Well-balanced with structured acidity. A lovely perfume of red raspberries and Bing cherries. A touch of baking spice adds complexity and soft, supple tannins expose on the medium finish.

Pair with Bolognese or mushroom risotto.

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drinkery

HOUSE OF HARVEST Nancy Sallaberry followed her heart to Wimberley...and wine.

By ASHLEY BROWN Photos by RODNEY BURSIEL

asa Vindemia, owned by Nancy Sallaberry, has its roots in Mexico, Spain, California, Texas and in Sallaberry’s passion for wine. Her mother is from Parras de la Fuente—or “vine of the fountain”—in the foothills of the Sierras in Mexico, where long ago, Spanish settlers brought vine cuttings from Europe to grow in the fertile soil. Born in Brownsville, Sallaberry spent her early childhood in Mexico before the family settled in Houston.

She didn’t know her family’s history in her young adult years, but wine seemed to be in her blood. A free spirit, she sought out a job as an international flight attendant at age 23, despite the fact that it didn’t quite jive with what her family expected of her. An appreciation for her multicultural ancestry instilled in her a desire to travel the world.

“For six months, I’d spend Sundays after our big family Mexican breakfasts circling the International/Travel section of the Classifieds, and I’d make phone calls,” she said. Ultimately, she got that dream job and began traveling to countless countries. And while in all those countries, she began wine tasting.

After basing out of Minneapolis, Florida, and Chicago, she devoted herself to raising her children in Houston and then Los Angeles. During that time, she was always seeking what made her tick, where her heart was. “I

enrolled in College of the Canyons and I started taking courses in wine,” she said. “I was deep in it, enthralled.

I remember thinking, ‘this is it…the next step in my life.

I love this.’ The communal part of wine—the love and energy—rang true to me. I became infatuated by it.”

Around that time, she also remembers watching the movie Bottle Shock, in particular a scene portraying a Parisian tasting room. She was taken with the guy behind the bar speaking about the wine. It struck her: “I wanted to be on that side of the bar!”

She’d found her passion, but Sallaberry didn’t know exactly what she wanted to do other than talk to people about wine! And…she wanted to return to Texas. Again, she wasn’t sure where, other than wine country. With the help of a realtor, she found her way to Wimberley.

After two years of searching and learning—living, breathing, and tasting wine—she opened Casa Vindemia in 2016, in a tiny storefront along Cypress Creek. Her vision for Casa Vindemia was and is to sell carefully chosen international wine from small, family-owned vineyards. She wants to know the wine makers are out in their vineyards, lovingly picking the grapes and skillfully creating a unique, delicious wine. “When you taste those wines, you feel like you’re connecting to that land, that culture,” she explained.

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“Texas is making its own identity with its ‘terroir,’” said Sallaberry. “Terroir” encompasses the natural environment where wine is made and the characteristic taste of the wine because of its environment. “What I like about Old World wine, though, is that they’ve been producing it a very long time…and how they regulate the quality. Nobody in Wimberley was selling European wine, so I thought I’m going to introduce the classics. When you’re tasting wine, why not start there?”

Casa Vindemia is now in its third location on RR 12, a property Sallaberry has bought and thrown herself into with everything she has. It’s evolved from a tasting room to a charming gathering place. In addition to a loyal wine club, Casa Vindemia began hosting weddings, private and corporate tastings, and teaching events. Local musicians play on the outdoor stage, and the shop features paintings and art by local artists.

Building the business has had its challenges, the least of which has been the pandemic. “There were many days I was ready to throw in the towel. But I always ask myself, ‘Why do you do what you do?’ Because I love it. I love the culture, connection to people, and building relationships that feel like family.”

Since March, Sallaberry’s had to find new and creative ways to maintain that connection to customers. In addition to making personal deliveries, she offered outdoor, socially distanced tastings where she brought the wines to people’s homes. With the reopening of wineries, business is starting to resume, and she’s looking forward to Casa Vindemia once again being a place for people to gather, relax, commune, and talk wine.

R&V

Visit Casa Vindemia at 15555 RR 12 and follow Casa Vindemia Wine Shop on Facebook and @casavindemia on Instagram. 512-722-3092. Call 512-648-1283 for private events. Casavindemia@gmail.com 88

Rock&Vine

EXPLORE THE MAGIC

6120 EAST US 290 | FREDERICKSBURG, TX | WWW.ALTSTADTBEER.COM WINTER 2021 89

THE CLUB

The Locals’ Place

Opening Hours: Thursday - Saturday 5-11 pm Saturday Afternoon: Bluesic - Wine - Bistro Wine Tasting by Reservation 316 Goehmann Ln. Fredericksburg, TX • 830-992-3421

LIVE M US FINE B IC AND I SPECIA STRO LTIES

18 CABINS on 26 acres just two minutes to Main Street along the creek.

The only Vineyard IN Fredericksburg!

Home of the “Cabelas” photo shoots

Barons

The Romantic

830-990-4048

Getaway

www.baronscreekside.com

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drinkery

IMPORTING GERMAN TASTE IN THE HILL COUNTRY ARMY FRIENDS START OFF WITH SUCCESS; SWITCH GEARS TO SURVIVE IN COVID-19 ERA

By LEE M. NICHOLS Photos provided by 12 FOX BREWING

or so many businesses, the pandemic has been a threat - and that is especially true for craft breweries, since the shutdown of bars has cut deep into their sales.

But one brewery near Dripping Springs found a unique way to survive – by temporarily becoming a completely different business.

“We became a grocery store, instantly,” said 12 Fox Brewing owner Joe Hogge. “We had just gotten a Sysco (wholesale restaurant supply) account in January, and we opened up seven days a week, noon-7. We were gonna be here anyway, and we figured if we made $50 a day, that’s better than zero.”

At first the account was just to stock their business. But then they began using it for their personal needs to avoid grocery trips – remember how crazy shopping in the early days of the pandemic were?

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drinkery

“The next thing I know we’re buying eggs and milk and bread, all the basics,” and the light bulb went on. “We put it out there to our neighbors that people didn’t have to go into the H-E-B. The cake lady in town made muffins for us to sell, a local rancher sold us steaks. It was about half local products and half commercial.

“We did that all of April and May and that led us to staying open. We had clipboards set out, and people could sit at a table (in our biergarten), fill out a grocery list, and we’d pack it and bring it out. Then they figured out, ‘While I’m shopping, can I have a beer?’ They would drink beer and we’d pack their bag.”

But Hogge and his partner, brewmaster Aaron Luelling, didn’t open 12 Fox to be grocers, and now tweaks to TABC rules have allowed them to get back to their core business: making delicious beer and serving it in an idyllic Hill Country setting.

It’s a journey that began when the duo met in basic training – the name comes from 12F, the Army designation for their combat engineer positions. They served in Bosnia, although they really got to know each other in Germany, and like a lot of service members in that country, they discovered that there was more to this world than American light beer. This was before the American craft brewing revolution had taken off and German beers were eye-opening for them. “They had flavor!” Rogge said.

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When their service to our nation wound down, Rogge and Luelling drifted apart – Rogge headed to Texas and Luelling to Las Vegas, where he became a CPA. Then they found each other again via social media.

“Aaron said, ‘Hey, I started brewing,’ and my first question was, ‘Do you have a hefeweizen?’ because I couldn’t find one here in America that matched what I got in Germany. He did, and it was the best beer I ever had.”

Learning on his own with no formal training, Luelling entered a big homebrew competition in San Diego around 2014, and he won the whole thing – not just best in his category, but best overall. He started thinking about turning pro, but opening up a brewery in Vegas was prohibitively expensive. Rogge stepped in.

“I went to visit him, and in a hotel room in Vegas we shook hands and I said, ‘If you’ll move to Texas, I’ll build you a brewery.’ I just know he makes the best beer I’ve ever tasted, and that’s all I needed to know.”

Of course, if you’re going to sell German beer, the Texas Hill Country is a good place to do it. They stumbled across 10 acres on Fitzhugh Road – already home to a long list of breweries and distilleries – and immediately enjoyed the synergy of their beer brethren.

drinkery “In the beer world, people want to help each other,” Rogge said. “It’s not as cutthroat as other businesses. They wanted to help. I could call (fellow Dripping Springs breweries) Acopon or Suds Monkey and ask them how they do things.

Other industries, they don’t want to give away trade secrets.

There’s a real camaraderie in brewing.”

Expect a real taste of Germany and Belgium if you head out to their gorgeous spread – a perfect place to socialize during the Covid-19 era, with only outdoor seating at tables spread safely apart underneath shade trees.

“We try not to Americanize the recipes,” Rogge said. “If they [Germans] have been brewing that hefeweizen for 400 or 500 years now, I think they kind of have the recipe dialed in.

Us Americans always think we can make things better, and it’s not always that way. Just be traditional to that, because it’s what made it that.

“So we’re really traditionalists on the beer we want. I’m the basic beer lover – I love hefes and pilsners and bocks – and Aaron likes the complexity, so that’s when we merge over into the Belgian area, because they have a lot more sugars and carmelizations and bring out a lot more flavors.”

They also make an IPA “because people make us make one,” Rogge said, but German and Belgian styles are the focus.

By the time you read this the winter, you can expect some seasonals appropriate to the cooler weather: Rogge was very excited about “Roxanne,” the foreign export stout that won Luelling that homebrew competition. He also said they’ll be releasing a version of their Scotch ale that has been aging in used Garrison Brothers whiskey barrels for nine months, and “Julie,” a Belgian tripel that is “really smooth, stone fruit flavors up front with Belgian candy sugar in the middle, and then it ends with a little heat because it’s 10 percent alcohol, but then it’s gone, with a really clean finish.”

At some point you can expect the return of the McGregor Irish Red, too. “It was so popular when we brewed it for St. Patrick’s Day that people said that if we’d brew another batch of that, they’d buy our $250 mug club memberships.

True to their word, they did.”

That’s typical of the loyalty 12 Fox is building, Rogge said.

During the Grocery Months, “Our local support was amazing. People would buy two beers while they were shopping and then get a four-pack to take home. I know they didn’t need six beers, but they were trying to keep us open. It allowed us to buy two 10-barrel tanks at $12,000 a pop. They supported us so much that we actually grew during the coronavirus. I love my people. That doubled our production, those two tanks.

“I’ve lived in this area for about 20 years, but after opening 12 Fox I finally met all my neighbors. It’s the community here. They all call this their country ‘Cheers.’” R&V 12 FOX BREWING 4700 Fitzhugh Rd. Dripping Springs, TX 78620 512-626-4458 • 12foxbeer.com Hours: Wednesday and Thursday, 3pm-8pm Friday and Saturday, noon-9pm Sunday noon-7pm

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think alike JUST LIKE YOU MAKE AND SERVE THE BEST WINE, WE ARE FOCUSED ON PROVIDING THE BEST SERVICES TO OUR CLIENTS.

At SWBC Insurance Services, we are focused on providing customized insurance coverage to protect wineries and/or vineyard operations—so they can focus on their craft. When we partnered with Chris Brundrett, we knew our shared value of excellence would help us form a strong, lasting partnership.

Visit or call one of our Hill Country experts today to learn more about how we can find the best coverage for your winery, vineyard, or brewery.

C.W. Lees SWBC Insurance Services Commercial Lines Producer

Cell: 830.307.4202 Email: clees@swbc.com

“At William Chris Vineyards, we work hard to provide the best possible customer experience every day. We strive to be the very best at what we do and having a great partner like SWBC, who understands our goals, makes a big difference. It’s clear they care about us and our success, and we’re proud to work with them.”

Monty Melcher

—Chris Brundrett | Co-Founder and Winemaker, William Chris Vineyards

609 N. Llano Street, Fredericksburg, TX 78264

SWBC Insurance Services Commercial Lines Producer 924 Jefferson Street. #4, Kerrville, TX 78028 Cell: 830.285.5439 Email: mmelcher@swbc.com

©2020 SWBC. All Rights Reserved. 1045-A8529 04/20

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drinkery maps 42

125

Pontotoc

San Saba

Lake Buchanan

Tow

120

Florence

281

Blufftown

71

Buchanan Dam

29 29

Inks Lake

48, 82 & 98 Castell

116

29

Oatmeal

Lake LBJ

Sunrise Beach

47

Marble Falls

Horseshoe Bay Spicewood

Round Mtn.

13 99

94

67 27 16

57

73 75

Johnson City

110 11

87

118

36

10 93

18

290

97 38

30 84 62

42 Driftwood 41 124

Sisterdale

46

102

23 101

10

Boerne

61 Bandera

22 27

183 San Marcos

Spring Branch

19

AUSTIN

71

105

Wimberley Comfort

78 Vanderpool

Bee Cave

Dripping Springs

KERRVILLE

Center Point

108

Lakeway

17 Henly 39

87

91

Jonestown Lago Vista

58

85

Blanco

10

121

Cypress Mill

Luckenbach

SEE PAGE 98

69

Hye

Stonewall

104

119 3

Round Rock

79

Willow City

FREDERICKSBURG

Lake Travis

107

87

26

53

183

Travis Peak 71

16

Georgetown

Liberty Hill

Granite Shoals 16

Rogers 35

88

Kingsland

34

Andice

Bertram

Burnet

113

Llano

Mason

290

114

90

Canyon City

Canyon Lake

37 70

35

Smithson Valley Bulverde

87

112

72

281

40

N

Gruene 46

New Braunfels

32 Seguin

117

W

E

S

Hill Country Wine Region The Texas Hill Country region now has over 100+ breweries, distilleries, wineries and vineyards combined and continues to grow each month. With this growth, Rock & Vine has also expanded its reach with coverage to the northern counties of San Saba and McCullouch, down south to Bandera, Kendall and Comal, out west to Mason, Kimble and Menard, and east to Hays, Williamson and Travis counties.

Highlighted areas on page 98

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Listing numbers correspond with numbers on map. Locations are approximate not to scale.

1.

12 Fires Winery

32. Copper Star Cellars (Off Map)

64. Hye Meadow Winery

98. Sandstone Cellars (Off Map)

2. 290 Vinery

33. Cross Mountain

65. Hye Rum

99. Santa Maria Cellars

3. 290 Wine Castle

34. Dancing Bee Winery (Off Map) 66. Inwood Estates Winery

100. Signor Vineyards

4. 1851 Vineyards

35. Das Peach Haus

67. Iron Goat Distillery

101. Singing Water Vineyards

5. Ab Astris

36. Deep Eddy Vodka

68. Kalasi Cellars

102. Sister Creek Vineyards

69. Kerrville Hills Winery

103. Six Shooters Cellars

70. Kinematic Brewing Company

104. Slate Mill Collective

71. Kuhlman Cellars

105. Solaro Estate Winery

100 Durango • Johnson City 300 W. Main (Hwy. 290) • Johnson City 101 Durango • Johnson City 4222 S. Hwy. 16 • Fredericksburg 320 Klein Rd • Stonewall

6. Adega Vinho

972 S County Rd. 1623 • Stonewall

7. Altstadt Brewery

6120 E. US Hwy 290 • Fredericksburg

8. Alexander Vineyards 6360 Goehmann Lane Fredericksburg

9. Andreucci Wines

13217 FM 1117 • Seguin

308 E. Main St. • Fredericksburg 8060 W. US Hwy. 190 • Rogers

411 S Lincoln S • Fredericksburg 2250 E. US Hwy. 290 Dripping Springs

37. Dodging Duck Brewhaus 402 River Rd. • Boerne

38. Driftwood Estate Winery 4001 Elder Hill Rd. • Driftwood

39. Dripping Springs Vodka 5330 Bell Springs Rd. Dripping Springs

2 Locations 8898 US Hwy. 290 308 E. Main St. • Fredericksburg

40. Dry Comal Creek Vineyards

10. Andalusia Whiskey Company 6462 N. Highway 281• Blanco

13308 FM 150 W. • Driftwood

11. Arc de Texas

4555 Hwy. 281 • Johnson City

12. Armadillo’s Leap Winery

2 Locations 134 E. Main St 6266 E. US Hwy. 290 • Fredericksburg

13. Augusta Vin

140 Augusta Vin Ln • Fredericksburg

14. Baron’s Creek Vineyard

5865 E. US Hwy. 290 • Fredericksburg

15. Becker Vineyards

2 Locations 307 E. Main St. 464 Becker Farms Rd. • Fredericksburg

16. Bell Mountain Vineyards

463 Bell Mountain Rd. • Fredericksburg

17. Bell Springs Winery 3700 Bell Springs Rd. Dripping Springs

18. Bella Vista Ranch

3101 Mount Sharp Rd. • Wimberley

19. Bending Branch Winery

142 Lindner Branch Trail • Comfort

20. Bingham Family Vineyards

1741 Herbelin Rd. • New Braunfels

41. Duchman Family Winery 42. Fall Creek Vineyards

2 Locations 18059-A FM 1826 • Driftwood 1820 County Rd. 222 • Tow

43. Fat Ass Winery Tasting Room 153 E. Main St. • Fredericksburg

44. Fat Ass Ranch Winery

51 Elgin Behrends Rd. • Fredericksburg

45. Fawncrest Vineyard & Winery 1370 Westside Circle • Canyon Lake

46. Fiesta Winery - 2 locations

147A E. Main St. 6260 US Hwy. 290 • Fredericksburg

47. Flat Creek Estate

24912 Singleton Bend East Rd. Marble Falls

48. Fly Gap Winery (Off Map)

2851 Hickory Grove Rd. • Mason

49. Four Point Cellars

10354 E. US Hwy. 290 • Fredericksburg

50. Fredericksburg Brewing Company 245 E. Main St. • Fredericksburg

51. Fredericksburg Winery

247 W. Main St. • Fredericksburg

52. French Connection 3915 E. US Hwy. 290 • Fredericksburg

21. Blue Lotus Winery

8500 W Hwy 290 • Hye

22. Boerne Brewery

106 Sage Brush • Boerne

23. Branch on High

704 High St. • Comfort

24. Brewbonnet (inside Wildseed farms) 100 Legacy Rd • Fredericksburg

25. Calais Winery

8115 W. US Hwy. 290 • Hye

26. Carter Creek Winery

4064 W US-290 • Johnson City

27. Chisholm Trail Winery

2367 Usener Rd. • Fredericksburg

28. Cibolo Creek Brewing Company 122 N. Plant • Boerne

29. Cicada Cellars

14746 E. US Hwy. 290• Stonewall

30. Comfort Brewing

523 Seventh St. • Comfort

31. Compass Rose Cellars Inc. 1197 Hye Albert Rd. • Hye

1197 Hye Albert Rd. • Hye

53. Georgetown Winery

715 Main St. • Georgetown

54. Garrison Brothers Distillery 1827 Hye Albert Rd. • Hye

55. Grape Creek Vineyards

10587 E. US Hwy. 290 • Fredericksburg

56. Grape Creek Vineyard on Main 223 E. Main St. • Fredericksburg

57. Hahne Estates Winery

14802 US Hwy. 290 East • Stonewall

58. Hawk’s Shadow Estate Vineyard

7500 McGregor Ln. • Dripping Springs

59. Heath Sparkling

10591 US Hwy. 290 • Fredericksburg

60. Hilmy Cellars

12346 E. US Hwy. 290 • Fredericksburg

61. Hill Country Cellars & Winery 3540 S. Hwy 16 Ste 2D • Bandera

62. Hill Country Distillers 723 Front St. • Comfort

63. Horn Wineries

9953 E. US Hwy. 290 • Hye

9953 US Hwy. 290 • Hye

11247 W. US Hwy. 290 • Hye 10303 US Hwy. 290 • Fredericksburg 817 Usener Rd. • Fredericksburg 414 Goehmann Ln • Fredericksburg 3600 Fredericksburg Rd. • Kerrville 635 E. Hwy 46, Suite 207 • Boerne 18421 E. US Hwy. 290 • Stonewall

72. La Cruz de Comal Wines 7405 FM 2722 • Canyon Lake

73. Lewis Wines

3209 W. US Hwy. 290 • Johnson City

74. Longhorn Cellars

315 Ranch Rd. 1376 • Fredericksburg

75. Longhorn Hills and Winery

555 Klappenbach Rd. • Johnson City

76. Los Pinos Ranch Vineyards

6009 US Hwy. 290. • Fredericksburg

77. Lost Draw Cellars

113 E. Park St. • Fredericksburg

78. Lost Maples Winery

34986 Farm Market 187 • Vanderpool

79. McReynolds Winery

706 Shovel Mountain Rd. • Cypress Mill

80. Mendelbaum Winery/Cellars

10207 E. US Hwy. 290 • Fredericksburg

81. Messina Hof Winery

9996 E. US Hwy. 290 • Fredericksburg

82. Murphy's Cellars

120 Fort McKavett St • Mason

83. Narrow Path Winery

2 Locations FM 1623 (South of Hye) • Albert 111 E. Main St. • Fredericksburg

211 San Antonio St. • Mason

12044 S. Hwy. 16 • Fredericksburg 362 Livesay Lane • Fredericksburg 316 Mill Dam Rd. • Comfort

1142 Sisterdale Rd. • Boerne

6264 E. US Hwy. 290 • Fredericksburg 4222 S State Hwy 16 • Fredericksburg 13111 Silver Creek Rd. Dripping Springs

106. Southold Farm + Cellar 10474 Ranch Road 2721 Fredericksburg

107. Spicewood Vineyards 1419 CR 409 • Spicewood

108. Stone House Vineyard

24350 Haynie Flat Rd. • Spicewood

109. Tejas Winery

8638 US 290 West • Hye

110. Texas Heritage Vineyards

3245 E. US Hwy. 290 • Fredericksburg

111. Texas Hills Vineyard

878 RR 2766 • Johnson City

112. Three Dudes Winery

125 Old Martindale Rd. • San Marcos

113. Torr Na Lochs

7055 W. State Hwy. 29 • Burnet

114. The Vineyard at Florence 8711 W. FM 487 • Florence

115. The Vintage Cellar

6258 E. US Hwy. 290 • Fredericksburg

116. Thirsty Mule Winery & Vineyard 101 CR 257 • Liberty Hill

117. Timber Ridge Winery

2152 Timber Creek Rd. • Pipe Creek

84. Newsom Vineyards

118. Treaty Oak Distilling Company

85. Pecan Street Brewing

119. Vinovium

86. Pedernales Cellars

120. Wedding Oak Winery

717 Front St. • Comfort

106 E. Pecan Dr. • Johnson City 2916 Upper Albert Rd. • Stonewall

87. Pelota Wines, Inc.

3209 US Hwy. 290 • Johnson City

88. Perissos Vineyards

7214 W. Park Road 4 • Burnet

89. Perspective Cellars

247 E. Main St. • Fredericksburg

90. Pilot Knob Vineyard 3125 CR 212 • Bertram

91. Pint & Plow Brewing Company 332 Clay St. • Kerrville

92. Pontotoc Vineyard

320 W. Main St. • Fredericksburg

93. Real Ale Brewing Company 231 San Saba Court • Blanco

94. Ron Yates Wines

6676 W. US Hwy. 290• Hye

95. Safari

5479 E. US Hwy. 290 • Fredericksburg

96. Saint Tryphon Vineyard

16604 Fitzhugh Rd. • Dripping Springs 214 Edmonds Avenue • Johnson City 2 Locations 316 E. Wallace (Off Map) • San Saba 290 Wine Rd., • Fredericksburg (Under construction)

121. Westcave Cellars Winery 25711 Hamilton Pool Rd. Round Mountain

122. Western Edge Cellars

228 W. Main St. • Fredericksburg

123. William Chris Vineyards 10352 US Hwy. 290 • Hye

124. Wimberley Valley Winery

2825 County Road 183 • Driftwood

125. Wines of Dotson Cervantes 13044 Willis Street • Pontotoc

126. Winotus

115 E. Main St. • Fredericksburg

127. Woodrose Winery

662 Woodrose Lane • Stonewall

128. Zero 815 Winery

11157 W. US Hwy. 290 • Hye

24 Wasp Creek Rd • Boerne

97. Salt Lick Cellars

1800-C FM 1826 • Driftwood

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drinkery maps 104 LANE

FREDERICKSBURG FREDERICKSBURG

5

RD.

N BACH-CAIN .

KE RD

Cain City

1376

COM RD. FORT

C LU

GELLERMANN

55 59

15

ALBER

6

RD

1623

86

109 3 1 123 Hye 21 61 25 64 71 65 127 31

LOWER ALBERT RD.

8066

126

HAHN RD.

CAIN

CITY

Blumenthal

T

IO

9

290

290

Stonewall

100 60 49 44

JENSCHKE LANE

RD.

14 76 74

81

Pedernales River

PER

ON

MEUSEBACH CREEK RD .

115 7 46 103 24 8

LBJ National LBJ State Historical Park Historical State Park Ranch

29

UP

NT SAN A

87

20 95

Rocky Hill

CITY

OLD

110

Pedernales River

LUCKENBACH RD.

290

WOODLAND DR.

35

GOEHMANN LN.

LANE

68

HYE ALBERT RD.

GOEHMANN

.

KLEIN RD.

16

Albert

52

54

83

OLD

Luckenbach

WINE CORRIDOR

DOWNTOWN FREDERICKSBURG W. CENTRE ST.

PECAN ST.

ELM

W. COLLEGE ST.

TRAVIS ST.

ORCHARD ST. TRAVIS ST.

16 SCHUBERT ST.

Pioneer Museum

51

33

83 126 46 43

SAN ANTONIO ST. T

EEK S

E. CR

16

N

PARK ST.

W

E

S

98

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UFER ST.

77

Visitor Information Center

LINCOLN ST.

12

LLANO ST.

Marktplatz

ADAMS ST.

AUSTIN ST.

56

50

Museum of the Pacific War

15 89

MAIN STREET

9

87

S WASHINGTON

MAIN STREET

122

CROCKETT ST.

92

ORANGE ST.

MILAM ST.

AUSTIN ST.

EDISON ST.

BOWIE ST.

ACORN ST.

CHERRY ST.

SCHUBERT ST.

290

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in the hills

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in the hills

Traversing the

HILLS OF TEXAS

By JANAE DRAGER Photos by JANAE DRAGER

ith the overabundance of information, fear and restrictions amid the Covid-19 pandemic, it is abundantly clear that we are in need of a detox that only nature can fix. Determined to find some freedom and fresh air to fill my lungs, sans mask, I cleared my mind in the Texas Hill County this winter with the following two walks: Lost Maples State Natural Area and the Milton Reimers Ranch Park.

With resounding appreciation, I was able to find myself fully present and assured as noted conservationist Rachel Carson suggests: “There is something infinitely healing in the repeated refrains of nature – the assurance that dawn comes after night, and spring after winter.”

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After continuing 3.1 miles, the trail merges with the West Trail to add another 3.6 miles of rugged trail with steep inclines. Donâ&#x20AC;&#x2122;t despair, it soon rewards hikers with consistent declines that will allow us to breathe and feel transfixed in a peaceful solitude that is cool and inviting â&#x20AC;&#x201C; a reward for your physical exertion.

There are six points of interest along the way to stop and view the diversification contained within this wilderness area. There are also primitive camping sites, if prepared for an overnight stay. Restrooms are available at the entrance and trailhead there are also three composting toilets along the loop.

MILTON REIMERS RANCH PARK parks.traviscountytx.gov/parks/reimers-ranch The Reimers Ranch Trail is a multi-use trail for hiking, mountain biking and equestrian recreation.

LOST MAPLES STATE NATURAL AREA tpwd.texas.gov/state-parks/lost-maples Begin a hike with a .4-mile walk through large Bigtooth Maple trees, although most of the leaves had long since fallen. I found myself consumed by the starkness and rugged beauty that Lost Maples has to offer in the less popular winter/dormant season. The trail is well-maintained and easy to navigate as it meanders along the Sabinal River.

I began my hike at The Pedestrian Nature Trail, which is well-maintained with markers, scenic viewpoints and descriptions of the local flora, fauna and wildlife. I followed the Granite trail that led me to the multi-use trail loop, which is approximately five miles of grassland, brush, boulders, Cypress trees and open space. The trail is mostly flat and easy to navigate alongside the dirt, gravel and rocky terrain.

This portion of the trail is surrounded by Big Tooth Maples, Bald Cypress and Sycamore trees that provide shady corridors and highlight natural springs along the river.

I spotted a resident Armadillo a few feet from the trail rooting through the dry leaves and grass without them even noticing my presence.

One can expect to encounter squirrels, deer and Roadrunners this time of year, along with many native birds throughout the day. Once I accomplished the loop, I went on to explore the upper and lower river trails that have breathtaking views of the well-worn and washed-out canyon of the Pedernales River. As I descended to the river trails, I got a closer view of the river and was able to access it.

The East Trail transitions into a steep upward incline on gravel, rock and dirt terrain leading to scenic overlooks with rewarding views of the surrounding hillside and rocky canyons below. I was able to take in the dry grasslands from above and see many native birds in flight.

These out and back river trails add an additional three miles of exploration. The appreciation comes forth in admiring the great river canyon walls and views. This is an excellent place to bring your dog, a picnic or to simply enjoy the restorative healing powers that only nature can provide.

R&V

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Dine in Old 290 Brewery steakhouse-style restaurant featuring locally-sourced ingredients. Whether youâ&#x20AC;&#x2122;re visiting for a day or a much needed get away, Carter Creek Winery Resort & Spa is the perfect escape.

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WINTER 2021 105

END

notes

Recipe provided by Fischer & Wieser

FILET MIGNON WITH A SPICY BLACKBERRY PICO Steak Ingredients 2 tbsp. extra-virgin olive oil 4 (6-oz.) filet mignon Kosher salt Freshly ground black pepper 4 tbsp. butter 1 tbsp.

Pico de Gallo Ingredients 4 Roma tomatoes 1/2 cup diced red onion 1 tsp. kosher salt 1 jalapeño 1/4 cup chopped cilantro 1 tbsp. lime juice 1/8 cup of Fischer & Wieser’s FOUR STAR PROVISIONS Spicy Blackberry Wine Glaze Pico de Gallo Directions In a bowl, combine tomatoes, red onion, kosher salt, jalapeño, cilantro, lime juice and Fischer & Wieser’s FOUR STAR PROVISIONS Spicy Blackberry Wine Glaze.

Steak Directions Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 5 minutes.

Transfer skillet to oven and cook until cooked to your liking, about 10 minutes for medium.

Remove from pan and let rest 5 minutes before slicing.

Serve with Pico de Gallo over steak.

BACON WRAPPED PEPPER JAM GREEN BEANS Ingredients 1 (12 ounce) package bacon, strips cut in half 1 (16 ounce) package fresh French green beans 4 tablespoons Fischer & Wieser’s FOUR STAR PROVISIONS Hatch Chile Jalapeno jam Salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle.

Place the bundle into the casserole dish, seam side down.

Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart.

Warm up Hatch Chile Jalapeno jam in microwave for 30 seconds adding 2 tablespoons of water and stir then drizzle over bundles. Add salt and pepper to taste.

Bake in the preheated oven until browned and heated through, about 20 minutes.

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