Rock & Vine - Spring 2017 by Ken Esten Cooke

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28 gold & double gold medals in California Competitions in the last year

Where wine is a pleasure, not a party

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FASHION TEXAS-STYLE HILL COUNTRY BOUTIQUE GIVES PATRONS HIP, TEXAS LOOK By Annie Blakely

LAND CRUISE HIGHLIGHTS PORTS OF CALL AT TEXAS DANCE HALL DANCE HALLS PRESERVATION GOAL OF ASLEEP AT THEWHEEL By Lee Nichols

ART AND NATURE COLLIDE TO BEAUTIFUL RESULTS IN WIMBERLEY By Dalton Sweat

STOMPING GROUNDS VISITORS AND LOCALS ENJOY TEXAS-GROWN WINE AT CEREMONIAL SITE By Lorelie Helmke

TRANSFORMATIVE COCKTAILS LOCAL MIXOLOGIST’S DRINKS HARKEN BACK ’40S GLAMOUR By Ricardo Gilb

HEAD TO THE HILLS FOR BBQ IN THE 2017 BMW X4 M40I THE LATEST GERMAN SPORT ACTIVITY COUPE COMBINES SUV VERSATILITY WITH SPEED AND AGILITY By Valerie Menard

VINES SING IN ONE OF THE HAPPIEST VINEYARDS IN THE HILL COUNTRY By Matthew Esté

DABBLING DUCKS GERMAN BISTRO IS SERIOUS ABOUT LOCAL CUISINE By Megan Willome

SUSTAINABLE TABLES LOCALLY SOURCED WILD GAME PAIRS WELL WITH TEXAS WINE By Sheri Pattillo

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Hye Life

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UNDER THE GREAT OAK COMMUNITY’S REVITALIZATION EFFORTS BEAR FRUIT

PAIRED 56 PERFECTLY TEXAS WINE AND

WILD GAME JOIN FOR DELICIOUS RESULTS By Sheri Pattillo

62 HONKY-TONK WAREHOUSE’S

MUSICAL HISTORY DRAWS MUSICIANS AND MUSIC LOVERS By Jack McClellan

Bourbon whiskey barrels age before bottling at Garrison Brothers in Hye. See page 10 for more on this tiny, but bustling community. Photo by Chuck Wehner

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66 FACTOIDS

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From the Editor Rock&Vine featuring the best life has to offer in the Texas Hill Country. A product of Fredericksburg Publishing Company. Publisher/Editor Ken Esten Cooke Managing Editor Christine Granados Design Editor Abigail Jones Contributing Editors Sherrie Geistweidt, Dalton Sweat Contributing Writers Annie Blakely, Matthew Este, Ricardo Gilb, Lorelei Helmke, Rick McClellan, Valerie Menard, Sheri Pattillo, Steve Taylor, Megan Willome Contributing Photographers Leonardo Aguirre Jr., Annie Blakely, Gerald Castillo, Dalton Sweat, Chuck Wehner, Rachel Willis, Gary Zupancic Account Executives Dripping Springs Suzanne Warmack Fredericksburg Cindy Clark, Ann Duecker, Kim Jung San Marcos Pam Gravis, Marcy Holt, Lisa Tanksley Ronda Young Wimberley Taffy Barker, Susan Sisson Rock&Vine Magazine 712 W. Main St. | P.O. Box 1639 Fredericksburg, Texas 78624; 830-997-2155; 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 but is considered informative.

he Hill Country lifestyle starts on an endless two-lane highway that winds through glittering lake bends along limestone canyons, twists through groves of live oak, mountain laurel and mesquite trees, and passes by cows, armadillos, White Tail deer taking travelers to rustic German towns like Fredericksburg, New Braunfels, Boerne and Kerrville. It is a place with no official borders, where cool and country collide into a delicious cross section of rural and refined. It’s a place like no other. There is a limitless array of things to do, places to eat, shops to visit, wineries and breweries to discover and that’s just scratching the surface. To help reveal even more hidden gems of the area, we decided to re-imagine Rock & Vine Magazine, which we have published since 2014 into a lifestyle oriented publication. We wanted to feature the industrious but laidback lifestyle of the citizens, businesses, honky tonks and farms in area that make this area unique. We started with a redesign of the magazine that more accurately reflects Hill Country living and added features related to quirks and characters of the region. In this revamped issue, you’ll get to meet Texas music mainstain Ray Benson and Asleep at the Wheel and his efforts to preserve Texas Dance Halls. It’s his image on the cover you see with dancers two-stepping at the Luckenbach, Texas Dance Hall. Also in this issue, check out our new recurring features like Drinkery, Delights, Road Trip, Plates and Life of Riley to come. We kept some popular features like Stompin’ Grounds columnist Lorelei Helmke’s wine reviews, the Q&A with local wine industry professionals by Matthew Este, the beer and wine manager for H-E-B and Petrae & Vitis, now called Factoids. We had to add more feature-length articles to cover the entirety of the Hill Country, where readers will get a glimpse of the Hye Life in Hye, Texas, population 200, and holding steady, except for all the tourists. Readers can learn more about pairing wine with the wild game in the Hill Country by reading Sherri Pattillo’s feature. We held a party in November to announce the relaunch, which was a cool soirée lots of Hill Country friends. So join us in our journey through the Hill Country. We love living here and the soul and feel of this place. And this magazine is our way of sharing it with people who love visiting and might even consider it as their forever home. Join us in the good life.

Ken Esten Cooke Editor and Publisher

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LEO AGUIRRE JR

ANNIE BLAKELY

ROBBYN DODD

MATT ESTE

RICARDO GILB

Robbyn Dodd is located in the beautiful Texas Hill Country. Visit her at www.robbyndoddphotography. com.

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

Ricardo Gilb is a freelance writer and guitar teacher living in Austin. He is co-editor of “Mexican American Literature: A Portable Anthology.”

JACK MCCLELLAN

VALERIE MENARD

LEE NICHOLS

SHERI PATILLO

Jack McClellan is a writer from St. Louis, MO. He has lived in Chicago, IL, Tucson, AZ, and currently resides in central Texas.

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

Lee Nichols is a freelance writer based in Austin.

Annie Blakely lives in Leonardo Aguirre Jr. Fredericksburg with her is a graphic designer, husband, Mike, and their photographer and chef located in the Hill menagerie of animals and writes an occasional Country. blog post at annieblakely. wordpress.com.

LORELEI HELMKE Lorelei Helmke is a certified specialist of wine and member of the Society of Wine Educators.

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

GERALD CASTILLO

RACHEL WILLIS GARY ZUPANCIC

DALTON SWEAT

STEVE TAYLOR

CHUCK WEHNER

Dalton Sweat is the general manager of the Wimberley View. He is also a freelance writer and photographer.

Steve Taylor is a Fredericksburg freelance writer who works with Taylored Communications. More information is at anntaylorcontentmaster.com.

Chuck Wehner is a Texan photographer specializing in portraiture and live action work. Visit TallCottonStudios.com to see his work.

MEGAN WILLOME Megan Willome is a freelance writer and author of “The Joy of Poetry.”

Contributors RockAndVineMag.com

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Letters to the Editor QUALITY PUBLICATION

Just wanted to say Rock & Vine is looking better every edition! Keep up the good work and please pass on my thanks to the entire staff (editorial, advertising and distribution). It’s great to have a quality publication representing our community and to be enjoyed by local residents and our visitors.

Order your two year subscription at a special price or give the gift of Rock & Vine to a friend. They are sure to enjoy it. Rock & Vine Magazine showcases the best of both the ever-growing wine, beer and spirits industry in the Texas Hill Country, as well as lifestyle, attractions, history, and culture. The Hill Country is not just a destination, it’s an experience.

Ernie Loeffler President & CEO Fredericksburg Convention & Visitor Bureau

Visit www.rockandvinemag.com and learn how to be a part of this great publication. Interested in advertising with us? Learn how you can be an integral part of the best life has to offer in the Hill Country. From main attractions to the back-road experiences, we have a place for you.

THANK YOU FOR THE FUN Just a quick note to thank you for inviting me to your Rock & Vine Party! It was simply delightful. Food was above excellent, venue was fun, great seeing people I don’t get to see enough and so on. You all planned a super party and it was enjoyed by all. Can we make it a monthly gathering?

CONTACT US: Cindy Clark Advertising Display Ads / Rock & Vine 830-997-2155 712 W. Main, Freder-icksburg, TX 78624 www.rockandvinemag.com cindy@fredericksburgstandard.com

Festively, Debbie Farquhar Owner of Creative Marketing in Fredericksburg, Texas

MARKET TO YOUR AUDIENCE Rock and Vine allows me the ability to directly market to the target audience that will help me grow my business. In that sense, it is one of a few advertising opportunities that I jump on without hesitation. Chef Ross Burtwell, Owner Cabernet Grill

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ROCK & VINE LAUNCH PARTY BARONâ&#x20AC;&#x2122;S CREEKSIDE - THE CLUB (Top Left) Cindy Clark and Abigail Jones (Top Right) Davey Schrank (Middle) Gina Enderlin, Katie Burns, Cathy Hass Ball and Robin Boone (Middle Right) Sally Hough (Bottom Left) Scott Allen, Cindy Clark, Kim Jung, Ken Cooke, Christine Granados

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Jason Cook, owner of Hye Market, is one of many in the community of Hye who is helping with the town’s revitalization efforts. -Photos by Chuck Wehner

HYE LIFE Under a great oak, community’s revitalization efforts bear fruit By Steve Taylor

any Hill Country residents and outof-town visitors still see this wide spot on U.S. Highway 290 between Stonewall and Johnson City as solely a place to slow down to 55 miles per hour for several hundred yards. It’s been “Hi! Bye!” Or, more accurately, “Hye! Bye!” “I’ve talked to some locals in Fredericksburg who work someplace like Dripping Springs and drive by here every single day,” says Ben Calais, whose boutique, Calais Winery, offers tastings by appointment just west of what is the small, historic town of Hye. “They go to work and back and didn’t even know it was called Hye. Some never have set foot in Hye.” That is changing, thanks to Garrison Brothers Distillery, Hye Market & Tasting Room, William Chris Vineyards and other wine purveyors — some long-established, others sprouting up in and around the three-square-mile town. They include Cal-

ais Winery, Compass Rose Cellars, Hye Meadow Winery, Kuhlman Cellars, Lewis Wines and Zero 815 Winery. Albert Oak Tree Revival About five years ago, the future of the community was discussed by a small group of recently arrived Hye business leaders who gathered just to the south, under the majestic oak tree in another tiny town called Albert. Albert, with its historic dance hall and ice house, is, like Hye, experiencing a revival of its own. Could Hye follow in Albert’s footsteps and make a good but modest comeback? Surrounded by so many other destination locations — Fredericksburg, Stonewall, Johnson City, Blanco, Marble Falls, Dripping Springs — the group wondered how Hye could stand out. The group conversing under the oak’s widespread branches included Jason Cook of Hye Market, Dan Garrison of Garrison Brothers Distillery and Chris Brundrett of William Chris Vineyards. “We talked about the opportunity in

Hye, branding a town that has an unbelievable history, unbelievable residents, unbelievable beauty that also has an old dance hall,” Cook recalls. “What could be better than that? An unbelievable future was laying in front of us.” Decades ago, the local Deike family helped one another and the community to build businesses in Hye, according to Cook. “I learned in the corporate world you need to do what your competitors are unable or incapable of doing. We have to be willing to help each other out. We all want to attract customers, but we also should help each other get foot traffic,” Cook says. “If you can do both of those, you wind up leading rather than following. That opportunity is here in Hye to make this a destination location.” Cook and others point to Hye’s history and their determination to provide memorable experiences and quality products to visitors. The standard for the latter was set by the first modern entrepreneur to come to Hye.

HYE LIFE | ROCKANDVINEMAG.COM ‘Small Town Americana at its Best’ Since beginning operations in 2008, Garrison Brothers Texas Straight Bourbon Whiskey has developed a loyal and growing following for distinctive distilled spirits made nowhere else in the U.S. except Kentucky and Tennessee. An estimated 25,000 visitors annually come to the Hye distillery and hundreds more attend Dan Garrison’s tasting/bottle signing events in other Texas communities. He and his team now ship cases of bourbon whiskey to stores in 26 states. Garrison lived in Austin for years, but moved to Hye because he loved participating in the annual Stonewall Peach JAMboree and its parade. “It’s small town Americana at its best. Normal people,” Garrison said. The surrounding area proved attractive for his plans to establish what is now Texas’ first and oldest legal whiskey distillery. Its award-winning Texas straight bourbon is a highlight of “sit and sip tours” offered five days a week. “A friend from Austin said, ‘Look at this property in Hye,’” he says. “I said, ‘Where is Hye?’ He said, near the post office. ‘Where’s that?’ I drove out to the property in the middle of the night, got to the top of the hill, saw this sensational view, decided to buy it.” Beyond bottles, Garrison says about 450 orders are taken annually for a barrel of bourbon (each holding 50-80 bottles’ worth) delivered to a designated liquor store for legal purchases. Texas law, which he describes as “antiquated,” limits the distillery to directly selling just two bottles per person per month. The distillery also is known for offering tours and tastings “free if you show up on a horse,” as its website notes. Garrison says about 600 riders have appeared over the years. A trail ride group used to show up annually, usually 100 or more in number.

each chef-prepared meal’s ingredients originate. The general rule: They all should be sourced locally if possible, or at least from elsewhere in Texas. Hye Market lists 25 bottled or canned Texas beers, plus several on-tap options from the Lone Star State. There also are local and Texas wines by the glass and “Real Texas Drinks” of the mixed variety. It’s the kind of touch drawing a growing number of visitors for lunch and more, including private group dinners. “A town has to have certain things,” says Cook, who took over the market in 2012. “Here, guests can taste Texas beers — I wanted them to have a beer stop in Texas wine country — and also several Texas wines. That’s how our restaurant came to be.” The word guest isn’t used lightly by Cook. “We want them to be part of our Hye family for 45 minutes to two and a half hours,” he says. “Create an experience guests can take home with them. We hope they buy our products and put them on the dinner table, because your dinner table, in your home, is one of your most sacred places.” “In order to do that, you have to work with other businesses around you,” Cook says. “We all have to be passionate about what we do. We all have to believe in each other.” He cited a quote from his fiancé in explaining why he wants his guests to enjoy and remember interacting with him, his employees and each other: “You never meet a stranger; you make yourself a stranger.”

Texas Sourced As much as possible, Garrison sources his ingredients locally. So does Cook at Hye Market, a state landmark since 1966 at the center of town. See story in this issue about Hye Market’s origins. The restaurant menu board lists where

Available in China Increasingly, the town so many locals don’t know is becoming well-known worldwide — thanks to William (Bill) Blackmon, Chris Brundrett and their team at William Chris Vineyards. They ship wine to 48 states — and also to China, Brundrett notes. “We have a full, packed house usually every weekend (in the tasting room), so we’ve got fans all over the place,” he says. “It’s really amazing to have so many people who have been here to experience Hye.” William Chris starts with grapes grown in Texas, half on properties they farm across the Hill Country, half produced by 14 other Texas families. Their wine is all made and bottled in Hye. It all started when Blackmon and Brundrett saw a 400-year-old oak tree amidst a small grove on the property they purchased. “That was kind of a little oasis, and we knew there was something special here,” says Brundrett. Blackmon and Brundrett also set an example to be emulated. Karl and Laura Hogsett, Zero 815’s owners/founders, are new to the community, opening their U.S. 290 tasting room last December once they had five varietals to offer visitors. They considered locations in Johnson City and west toward Fredericksburg, but were inspired by William Chris’ commitment to growing grapes locally. They hope to plant at least nine acres of wine grapes around their tasting room by 2018, Karl Hogsett says.

Garrison Brothers Distillery

ROCKANDVINEMAG.COM | HYE LIFE “This can be the Napa of Texas, the epicenter of Texas wine, where we produce only wine made from Texas fruit,” he says. “When you want to drink really good Texas wine, I want people to think about coming to Hye.” What’s Next? Hye’s next big addition may be the Hye Rum distillery, scheduled to open in the spring and operated by winemaker Ben Calais. He’s purchased a property next to the Zero 815 Winery and is awaiting a state permit. He plans to start by making white rum aged in 100 percent French oak, then dark rum and vintage or aged rum, Calais says. Distillery tours and 10 crafted cocktails, made on site from scratch, will be offered. Unlike his winery, no appointments will be necessary; visitors can drive in off U.S. 290. Calais hopes Hye maintains an “artisan profile … dedicated to craftsmanship.” So does Blackmon of William Chris. “It’s all about being true to what we’re doing,” he says. “I don’t want Hye to change much. I’d like to see more businesses that are true to what they’re doing,” Blackmon says. Brundrett would like to see a Hye-centric transportation option develop (“like Uber, that would be great”) and more affordable overnight accommodations in and around Hye so visitors need not travel miles away to sleep. A good start: the new Hye-Way Haus Bed and Breakfast recently opened along U.S. 290 on the eastern edge of town. Cook sees the new Hye Heritage Festival becoming a popular, annual event. The first one, held in June 2016, offered live music, a Chickasaw Nation dance ceremony, cowboy poetry, Model T tours, blacksmith demonstrations, stagecoach rides and tossing contests involving frozen turkeys and cow chips. The 2017 festival is now being planned. Oliver Deike, grandson of one of Hye’s founding families, sees a “natural progression” under way, with “a lot of good people who do the right things.” He would particularly like to see Hye’s shuttered dance hall reopened. Designed along the same lines of operating dance halls in nearby Luckenbach and Albert, the one in Hye was built by Hye Brown on the north side of U.S. 290, directly across from Hye Market. Their front doors, in fact, align — something Cook thinks Hye Brown did on purpose. Deike recalls, as a young child, running and sliding along the richly waxed dance hall floor during breaks in the music. Gatherings were family affairs, with parents bringing small children along with blankets so the kids could fall asleep under the tables when the hour got late but the dancing continued, he says. See story in this issue about the Deike family’s contributions to Hye. Cook would like to see the dance hall reopen and be used mostly by local residents. He envisions inviting local families with long histories in Hye to decorate the walls with memorabilia. He thinks it might be best if the dance hall reopening were the last big project to be done in Hye. “Then we all can sit in it and enjoy it and not have to do anything more,” he smiles. “Just sit and enjoy it with our neighbors and guests.”

Garrison Brothers Distillery

Bill Blackmon (L) Chris Brundrett (R)

HYE LIFE | ROCKANDVINEMAG.COM

Trip back in time

Hill Country’s ‘West Wing’ can be found in Hye

William Chris Vineyards Hye Market

After the first white settlers appeared in the mid1850s around Rocky Creek, three miles east of where the town of Hye would later be founded, farming and ranching families moved in. Hiriam G. (Hye) Brown was one of those settlers. In 1880, Brown built a small store and house for him and his wife, Margaret Ann Steen, along a dirt road connecting Fredericksburg to Austin, according to Texas State Historical Association (TSHA) records. Brown and his predominantly Protestant neighbors, natives of Tennessee and Alabama and Germany, decided their growing community needed its own post office, according to TSHA. In January 1886, Brown applied to the U.S. Postmaster General and four months later, a new post office was established, with Brown named as the local postmaster. He served in that role until 1917. Mail is still delivered and picked up inside the post office today. Now the building is named Hye Market and nearby residents still meet up and catch up in the building’s “West Wing,” says Jason Cook, who owns and operates Hye Market. Cook says residents in the early 1900s otherwise had to travel by wagon nine miles to Johnson City to get their mail — a trip back and forth that could take up to a whole day. The Hye General Store and Post Office relocated opposite its original location to the south side of the road after Brown built a new structure in 1904. It was on its front porch where President Lyndon Baines Johnson watched as Lawrence O’Brien was sworn in as U.S. Postmaster General on Hye Market’s front steps in 1965. O’Brien took his oath surrounded by media, local residents and a smiling U.S. president. O’Brien later became more famous as commissioner of the National Basketball Association. Johnson claimed to have mailed his first letter (to his grandmother) at the Hye post office, when he was just four years old. These historical facts are among the photos, news clips and other historical items on display in the market’s West Wing.

ROCKANDVINEMAG.COM | HYE LIFE

Brothers, baseball, barns, pave way for Hye’s future By Steve Taylor

Hye’s history is largely the Deikes’ family history. “Fritz Deike, a hard-working, self-made, entrepreneurial person,” purchased Hye Brown’s property in 1923, recalls Fritz’s grandson, Oliver Deike, a longtime Fredericksburg resident and retired Round Mountain banker who moved back to Hye. In the 1950s, Hye’s 100 or so residents included 29 Deikes. Family members helped each other found several Hye businesses, Oliver Deike says. Fritz and his wife, Lina, had nine sons and two daughters, according to Carlton Stowers book “Oh Brother How They Played the Game.” Home games were played on a baseball diamond behind where Hye Market is now located, with neighbors watching while sitting on blankets around the field, Deike recalls. The Deike boys played a promotion game for the All Brothers Baseball Championship as part of the National Baseball Congress World Series in Wichita, Kansas against the Poland-born Stanczak brothers of Waukegan, Illinois, according to Stowers. The Stanczaks won, 11-5. “I don’t remember anybody getting too down in the dumps over the fact we lost,” Levi Deike was quoted as saying. “It wasn’t the first time we’d been beaten, you know. Back in those days, we had our hands full just trying to whip town teams like Dripping Springs, Blanco and Johnson City.” Levi Deike, shortstop and team captain, inherited the job of postmaster of Hye from his mother in 1934 and held that position for a record-setting 62 years. In the late 1960s and early 1970s, Hye and the surrounding area had about 100 residents — and about 1.5 million turkeys. Several dozen family farms each raised up to thousands of birds, which led Levi Deike to erect the grain bins still standing at the southwest corner of U.S. Highway 290 and Hye-Albert Road. For a time, Hye had several stores, a cotton gin, a couple of gas station/motor repair shops also offering blacksmith services and a tavern.

Oliver Deike is the grandson of Fritz Deike, who bought Hye General Store and Post Office in 1923. Mail is still picked up and delivered inside the post office today. - Photos by Chuck Wehner

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Fashion Texas-style Hill Country boutique gives patrons hip, Texas look By Annie Blakely

outique owner Chelsea Rogers has created a niche for herself with stores in New Braunfels and San Marcos, thanks to her knack for fashion and talent with makeup. “I love that [fashion] is always changing, always evolving. The constant movement creates a fun energy,” the owner of River Rose says. “That, on top of being able to customize each outfit to make each woman that walks into the store feel beautiful, is so empowering.” The boutique bears her three-year-old daughter’s name — River Rose. She was four months old when Chelsea decided to open the store July 6, 2014. This year will mark the store’s third anniversary. Chelsea says she wants her store to have “a cool, abstract name,” and since the Guadalupe River is prominent in New Braunfels, calling it River Rose works. The name works in San Marcos as well, where the second location opened in September 2016, because the San Marcos River runs through the center of town, according to Chelsea. “It was easy to make it a fun store,” she says of the San Marcos location, where she works two days a week. The spacious storefront on the historic courthouse square has antique tin on the ceiling, hardwood floors and navy blue walls. Industrial fixtures with wood and metal for displays add intrigue to elegance. An added dimension of the River Rose brand is that Chelsea offers a makeup bar. At age 15, she worked at a Merle Norman store in Plainview, where she spent lots of time practicing on herself. Now she offers makeover services for weddings and events, applying airbrush foundation and false eyelashes the day of an event. The New Braunfels location is equipped with a makeup bar in store, but Chelsea says she serves most of her clients off-site. There are many Texas influences seen throughout the boutique for the Plainview native whose husband, Randy, is the lead singer for the Randy Rogers Band. “I try to keep a couple of odes to Texas,” she explained, as Texas country plays in the speakers. Chelsea offers one-of-a-kind T-shirts in a comfortable, feminine cut. Some include lyrics from her husband’s songs. She prints them locally at Dragonfly Designs. Her guide in purchasing for her store is: “If everyone else has it, I try not to have it,” especially, she says, “No lace and no rhinestones.” Once a month, it’s an all-new store, she says, thanks to the turnover of inventory and the fact that she keeps the mark-up as slight as possible. The bulk of her merchandise is women’s clothing, but the selection is rounded out with shoes, jewelry, purses, accessories, lingerie, formalwear and gifts. There is even a selection of children’s and baby clothes and gifts at the New Braunfels location, where a toyequipped room was designated for children to play. Chelsea’s mother, Jan Cartwright, a retired teacher, works four

days a week at the New Braunfels boutique. Many clients ask for Jan by name because they appreciate her honesty, according to Chels Jan says customers at River Rose appreciate the personalized service. She has been known to mend clothing for customers, and she sets things aside for regular clients since she knows their taste. She’ll text them and give them the first right of refusal before it hits the sales floor. Selina Medina of Seguin is a regular River Rose customer who says she shops there “more than my husband needs to know.” She has frequented both of the Hill Country boutique’s locations

Chelsea Rogers offers a makeup bar in her store but serves most customers off-site. - Submitted photo The Hill Country fashion boutiques are named after Chelsea Rogers’ three-yearold daughter, River Rose. – Submitted photo

ROCKANDVINEMAG.COM | DELIGHTS for the last two years. On Saturdays, while her youngest child and only daughter, Sophia, attends ballet class, she shops the San Marcos location. Other days she’ll drop by the New Braunfels store. On Facebook when she posts pictures wearing River Rose acquisitions, she regularly tags #rockinriverrose because so many of her friends ask where she bought her attire. Medina is a mother of six who works in sales at a title company. She says the clothing at River Rose is perfect for her because it is comfortable for being a mother but it’s also professional for her career. “I can come home with something and I don’t ever feel I can’t afford it,” she says. “Plus, it’s easy to go in and know I can find something pretty quickly.” For more information or to shop online, visit shopriverrose.com or find them on Facebook, Twitter or Instagram.

River Rose designs are inspired by Chelsea Rogers’ Plainview upbringing, where her father was a cotton broker and mother, a teacher. - Photos by Annie Blakely The San Marcos edition of River Rose has a handful more formals than the New Braunfels one, given the college crowd, which is its target market.

Fashion 18

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For information on Texas Dance Hall tours including package prices, go to www.texasdancehalltour.com/.

Natum vere numenis simus, od qui Dance hall owners/organizations who are interested inberibussiti participatingplautem in the preservation of dance halls and would like more information can email Texas Dance Hall Preservation, Inc., Deb Fleming, president, at deb@texasdancehall.org, admin@texasdancehall.org or visit https://texasdancehall. org/.

MUSIC | ROCKANDVINEMAG.COM

Land cruise highlights ports of call at Texas dance halls

Dance hall preservation goal of Asleep at the Wheel By Lee Nichols

hances are if you’re a Texan, you’ve been to a dance hall. What some residents may not know is that the dance hall is unique to the Lone Star State and this cultural icon is in danger of becoming extinct. “We noticed that all these old dance halls are in trouble, physically,” said Ray Benson, front man for Asleep at the Wheel, from his Bismeaux Studio in Austin. “A lot of them need repairs. And there’s only about 400 of them left, and there used to be about a thousand. Some of them are no longer commercially viable.” Benson’s solution was to organize the Texas Dance Hall Tour, a weeklong event where he and other acts spotlight halls in the Hill Country and Central Texas in hopes of raising public awareness. “They approached me to promote dance hall preservation,” said Deb Fleming, president of Texas Dance Hall Preservation, Inc. “Our 501(c)3 non-profit raises awareness through the media, symposiums and archive preservation efforts. We also collect and document in-

formation on dance halls that exist.” Sam Seifert, the Asleep at the Wheel band manager and Benson’s son, thought the two organizations would be a perfect marriage. He says, when Asleep at the Wheel came to Texas in the early ’70s, if the Texas dance hall had not existed, they would not be the band they are today. “There is no other cause we want to support more than that,” says Seifert, who helped organize the mini-tour. “For a long time, people have asked us to host a festival and people have asked us to host cruises. We thought, ‘People are already doing that.’ We thought about what represents our brand. We didn’t want to be on a boat for a week and festivals are so feast or famine and you’re out on a field.” “Our brand is about Western swing and the music is a product of dance halls, which is kind of how it started,” said Seifert. “Plus, we had already done fund raisers for dance hall preservation and

Ray Benson & Asleep at the Wheel get the crowd going at Mercer Street Dance Hall in Dripping Springs. -Photo by Robbyn Dodd

ROCKANDVINEMAG.COM | MUSIC since we were already doing that, we started talking to Deb and it just made sense.” The Texas Dance Hall Preservation non-profit board is thrilled to be a part of their efforts. “They do all the work and we are the beneficiaries. It was a win-win for us,” said Fleming, whose organization is celebrating its 10th anniversary this year. “We’re in our adolescence now, going into our 10th year and we’re trying to engage the greater population in dance hall preservation and this comes at the perfect time.” “This is going to help with cash flow so we can push out information to the dance halls and help with management and maintenance,” she says. The group’s fundraising efforts have also been helped by a $23,000 matching grant from the Texas Historical Commission’s Texas Preservation Trust Fund. “This could be a call to action for support through contributions,” Fleming says. “We call it the TDHP Moth Squad. This project just started in January 2017 and will run for 18 months.” During the grant-funded project, TDHP will work directly with up to 12 halls that fall into one of the following categories: (A) Halls that are operating infrequently or have recently ceased operation or are for sale, and (B) Halls that are completely vacant or are being used for storage or other passive/non-productive use, according to the dance hall preservation website. Participating halls will receive a condition assessment by a preservation architect; a report of any existing damage, with recommendations for properly mothballing the building; and a small stipend for emergency repairs or mothballing work. A variety of dance halls will be selected for the grant project, based on location, state of vacancy, current condition, etc., says Fleming. “The Tool Kit would likely be available for free on our web site for all halls to use in 2018,” she says. Seifert, like his father, Benson, and Fleming, has a soft spot for dance halls and thinks the spaces are worth safeguarding. “I can remember going to Fischer Hall when I was nine years old and I remember the huge fans built into the wall. I thought that was so cool,” Seifert says. “I’m in love with dance halls. They mean a lot to me. I’ve gone to graduation parties and

weddings there. Some are even gun ranges. Dance halls are community gathering places. If a community needs to discuss something, it happened in a dance hall. Unfortunately, these places have been over-looked and taken for granted. Dance Hall Preservation is the one tool that is available to provide assistance and to keep a historical registry of the culture.” Benson wants to uphold the culture of the dance hall. “A lot of them were built by the Germans, Czechs, Bohemians, the SPJST Halls and stuff, and the architecture of some halls was just stunning,” Benson says. “Twin Sisters, Schroeder Hall, Fischer Hall, etc., and a lot of them were fraternal organizations. “They weren’t all professionally run places — some just opened on Friday and Saturday. Without them, we wouldn’t be what we are. You had to do the traditional dances, the Cotton-Eyed Joe, the Schottische, the bunny hop or 1950s stuff, and it really gives you an appreciation of what went before.”

“I always said Willie is my canary in the coal mine. You play until you’re unable to or until people stop showing up.” -Ray Benson Land cruise tour The Texas Dance Hall Tour was a weeklong event, March 20-25, where Benson and other acts spotlighted some great halls in the Hill Country and Central Texas. The event was a package deal, sort of like a “land cruise,” with ports of call at each dance hall, where during the day, attendees took in the local culture, imbibed

local spirits and Texas-style meals, and learned the history behind each hall, according to Benson. The ultimate goal for Seifert is to host these tours “four, five or six times a year.” He says he would like to tie sponsors to each event to cover the cost of event and put money toward preservation. Plans are in the works for hosting an October land cruise tour, according to Seifert. As noted, the number of dance halls has shrunk in recent years, and Benson worries about traditions lost. “People don’t dance as much now,” he says, compared to when he first showed up in Texas. “Back before cable TV, you know, they came with everyone from Grandma to the grandkids, to these BYOB clubs — well, some of them had liquor and some had beer — and these were in rural communities for the most part. He views these land tours as saving the music born in dance halls. “We’re saving country music!” laughs Benson. “Listen to what’s on the radio, oh my God. Dale (Watson) says we don’t play country because what they call country isn’t. I have nothing against modern music if it’s performed well, but mainstream country music is not our cup of tea.” Don’t expect to hear Dale and Ray, who released a duet album in January “Dale & Ray” on the mainstream country stations that Benson decries, but more eclectic Hill Country stations like Austin’s Sun Radio or Fredericksburg’s KFAN will probably give it a spin. Benson says although he worries about keeping the music alive, he has faith in a new generation of musicians who are taking it up — youngsters he uses to replenish Asleep at the Wheel, which has employed about 90 different players and vocalists over the years. “They’re all over the place,” Benson says with a touch of amazement in his voice. “It’s unbelievable. My band now, four out of eight are 30 years old or under. There are small Western swing bands all over the country and Canada. It’s pretty amazing. There is no lack of talented fiddle players, steel players, bass players playing the old style. “When I started the band when I was 19 [he’s 65 now], you couldn’t find a fiddler who could play what we wanted to play who was our age.” Now, he not only has one, but she’s right at home in the Hill Country. “Katy Shore, our fiddler, she just moved out to

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Dancers twirl to the western swing sounds of Ray Benson & Asleep at the Wheel. - Photo by Chuck Wehner

Fredericksburg. She’s 28 or 29, and a great fiddler and singer,” he said. So Benson isn’t too worried about his own future. He still has a hot band, and, “My voice is the best it’s ever been. I’m a late bloomer. I’ll just try to follow Willie’s example.” “What Would Willie Do?” Benson laughs. “I always said Willie is my canary in the coalmine. You play until you’re unable to or until people stop showing up.” Lee Nichols is a freelance writer based in Austin.

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Stomping Grounds

Visitors and locals enjoy Texas-grown wine at ceremonial site

By Lorelie Helmke

nder this mighty oak, numerous couples have pledged their undying love and commitment to each other. The roots of this historic tree are the foundation upon which Mike McHenry and a small group of his close friends built the Wedding Oak Winery. In just a few short years, Mike and his associates have built a beautiful winery complete with award winning wines. There is something here for everybody. Wedding Oak has two tasting rooms for Texas wine visitors to enjoy. The original one in San Saba is located in the historic downtown area. The Fredericksburg location is inside Wildseed Farms on U.S. 290 East. Here, Mike has begun the process of expanding his acres under vine. There is a well appointed tasting room with beautiful views and lots of outdoor seating with many wines to indulge in. Here are my thoughts on some of them.

Terra Blanc 2014

Viognier 2015

Light and crisp with 375 cases produced — This glorious white is a blend of marsanne, roussanne and viognier, Rhone whites. The nose is brilliant, color a bright hay. Racy acidity is tempered with lemon zest and tangerine. A sure favorite to pair with grilled Gulf shrimp.

Red drinkers’ white, 220 cases produced — Made from their own High Valley Vineyard in San Saba, an estate-grown viognier offers essence of lemon meringue on the nose. It is bright in color with a softer acidity and medium long finish. A great wine to serve with white-winged dove.

Rosé de Dolcetto 2015 Light and crisp with 375 Classic style with 172 cases produced — Made in the traditional saignée method (one night on the skins), this rosé exhibits the same grace and elegance of a Provence rosé. Luscious berries with balanced minerality, hints of white pepper and dry, elegant. Pair this with lighter lunch dishes like a Cobb salad or grilled tuna on field greens

Tre Vi 2015

Bridal Veil Blush 2014

Complex conundrum with 427 cases produced — Vermentino, verdelho and viognier are blended together to create this unique medium bodied white wine. Reminiscent of vintage champagne, there is a slight breadiness that adds complexity. Yes, a portion of the juice rested on the lees to create this beautiful flavor component. On top of the other flavors, white peach, pineapple, tangerine and green apple dance around the palate.

Porch sipper with 530 cases produced — Strawberries jump out on first approach, the softer aromas of stone fruits and cherries emerge. This is a dry wine and makes a superb first wine to serve guests at any event.

Tioja 2014 (Texas Rioja)

Terre Rouge 2014

Reserve Tempranillo 2014

ofter red with 525 cases produced — Fashioned after the traditional Rioja wine, this red is a blend based on tempranillo. It has rich aromas of tobacco, red cherries and a hint of nicotine. Eighteen months of aging give it a balanced finish and a vanilla essence. Great with lasagna or a Veracruz-style fish.

Fruit forward with 286 cases produced — A syrah, grenache, mourvédre and cinsault blend from their estate in San Saba. Aromas of dark cherry, red plum and dried cranberries align on the palate. Beautiful acidity lifts the wine on the long finish. This is a wonderful wine to serve with beef bourguignon.

Cellar worthy with 185 cases produced — Sweet cherry and raspberry aromas entangle with graphite and smoke to produce a glorious complexity. This wine has delectable acidity and soft silky tannins. This is a foody wine. Pair this wine with any wild game for dinner or simply sip with dried sausage, Manchego cheese and olives.

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Sweet Alyssum 2015 Light and crisp with 375 alanced sweetness with 609 cases produced — Bright orange marmalade, pears and honey essence up front. On deeper reflection, white flowers and perfume rise to the nose. The palate is fruit forward but with the cleanest of finishes. Drink this wine anywhere for anything. It is stunning. At Wildseed Farms, visitors can sample Wedding Oak Winery wines. -Submitted photo

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ROCKANDVINEMAG.COM | ROADTRIP a six-foot Christmas tree in it. ““We started the segment in 2008 with the X6 Sports Activity Coupe, a unique design concept and driving dynamics never seen before, ideal for people who are searching for the added space and practicality of an SAV (Sports Activity Vehicle, i.e. X3, X5) but also crave the aesthetics and dynamic driving experience of a coupe,” explains Hector Arellano-Belloc, BMW product and technology spokesperson. “Like its larger sibling, the BMW X6, the X4 can appeal to families or individuals with an active lifestyle. The BMW X4 offers the unique blend of style, driving dynamics and all-road capability that can only be offered by a BMW Sports Activity Coupe.” The M performance classification brought sport performance specifications, starting with the new TwinPower Turbo inline six-cylinder gasoline engine that delivers 355 horsepower and a maximum torque of 343 lb.-ft. It’s matched to an eight-speed Steptronic automatic transmission with paddle shifters on the steering column. This combination gives the X4 M40i a zero-60 miles per hour acceleration of 4.7 seconds.

HEAD TO THE HILLS FOR BBQ IN THE 2017 BMW X4 M40i

M performance also added four driving modes, Eco, Comfort, Sport and Sport+, for added performance. Along the drive, I tested all four and found that the Sport+ boosted power and steering tightness along the curvy Hill Country roads. Though not as much fun, the Eco mode did help make the X4 M40i more fuel efficient, a rare attribute for a performance vehicle. At the end of a weeklong test drive, I averaged 22.5 miles per gallon (mpg) above the EPA estimated average fuel economy of 21 mpg.

The latest German sport activity coupe combines SUV versatility with speed and agility

Other fuel-saving technology included the stop-and-go mode that cuts the engine off at idle — the least fuel-efficient moment for a vehicle — to conserve fuel. It restarts with a little jolt once the brake is released. The X4 M40i matched a handsome exterior with an elegant interior that included Nevada leather seating, real wood trim, the

By Valerie Menard

oping to appeal to buyers with a need for utility as well as speed, BMW introduced the X6 sport activity coupe (pronounced coup-ee) in 2008.

In doing so, BMW redefined the meaning of a coupe, sedan and sport utility vehicle (SUV) while creating a new niche for sports car enthusiasts.

“Our customers will cross shop among all the luxury brands, so it’s important to offer vehicles that stand out,” says Lucas Boyd, product specialist at BMW of Austin. BMW added the new X4, a smaller version of the X6, last year. I recently drove the sporty X4 M40i trim level and found it to be the perfect vehicle for a road trip along FM 1826, between Austin and Driftwood to the Salt Lick Restaurant. On a first impression, the X4 M40i defied definition. Coupes traditionally come with two doors and sedans with four, but the four-door X4’s silhouette, encouraged BMW to call it a coupe. Larger than a sedan but smaller than an SUV, it offered the best attributes of both — positioning the driver higher in the driver’s seat for a better vantage while handling more like a sports car than an SUV. Its size expanded the cargo room to 49.4 cubic feet with the second-row seat folded flat for added versatility — I was able to transport

(Top) The X4 M40i is pictured in front of the Bridal House at the Pavilion, a special events property adjacent to and owned by the Salt Lick. (Bottom) The entrance to the Salt Lick, which gets between 6,000-8,000 guests on the weekend, is in the back of the property. Be prepared to wait to eat, especially on weekends, when the restaurant can seat more than 6,000-8,000 visitors. -Sumbitted photo

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SALT LICK

18300 FM 1826 Driftwood, TX 78617 (Second location in Round Rock) 512-858-4959 for reservations, call 512-894-3117 saltlick@saltlickbbq.com } saltlickbbq.com Ample parking but be prepared to wait.

Harman Kardon surround sound stereo system, a moonroof, a leather steering wheel, keyless entry with a push button start and a oneyear subscription to satellite radio. The stereo system even included a CD-player that came in handy on the drive to Driftwood. The X4 M40i that I tested did come up a little short on safety features, e.g. it lacked a blind spot monitor. It is available, however, as part of the Driver Assistance Plus package. I also found it odd that a rearview camera, something many premium brands include as standard, cost an additional $400. The X4 M40i did include intelligent BMW xDrive all-wheel drive that improved traction, especially in rainy conditions, Park Distance Control parking sensors in the front and rear, and Intelligent Emergency Call that can be engaged manually or automatically in an emergency. Pricing for the 2017 X4 starts at $46,545, including destination fees. The test model included several optional packages, like the Cold Weather Package ($950) that added a heated steering wheel and heated seats in the front and back, and the Technology Package ($2,750) that added navigation and a heads-up display that projected information, like navigation, onto the windshield, and BMW Online and Apps. Even the distinctive exterior shade of Melbourne Red Metallic cost $700 extra. This brought the as-tested pricing for the 2017 X4 M40i to $67,495. A road trip doesn’t have to cross a state line. The Texas Hill Country offers many destinations and the BMW X4 M40i can take you there quickly and in style.

WILLKOMMEN Welcome to THE site for Fredericksburg, Texas real estate and properties for sale. Nestled in the beautiful Texas Hill Country, Fredericksburg’s small-town atmosphere, relaxed lifestyle , and the quality of life draw families and retirees from all over. Whether you are buying or selling, or just considering the perfect place for your retirement years, I would love to serve you-EVERY STEP OF THE WAY. carole@carolereed.com Carole Reed 830-992-9446

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The Texas Hill Country region now has over 100+ breweries, distilleries, wineries and vineyards combined and continues to grow exponentially. With this growth, Rock & Vine has also expanded its reach with coverage to the northern counties of San Saba and McCullouch, on down south to Bandera, Kendall and Comal, and out west to Mason, Kimble and Menard, and even east to Hays, Williamson and Travis counties. Want to be included in our Rock & Vine map, too, please contact Cindy at 830-997-2155 for more information and/or questions...Rock & Vine has a spot for you! 32

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

1. 290 Vinery 26. 300 W. Main (Hwy. 290) Johnson City, TX 78636 2. Altstadt Brewery 27. 6120 East US Hwy 290 Fredericksburg, TX 78624 3. Alexander Vineyards 28. 6360 Goehmann Lane Fredericksburg, TX 78624 4. Andreucci Wines 29. 2 Locations 8898 US Hwy. 290 308 E. Main St. 30. Fredericksburg, TX 78624 5. Andalusia Whiskey Company 6462 North Highway 281 31. Blanco, TX 78606 6. Arc de Texas 4555 Hwy. 281 32. Johnson City, TX 78636 7. Armadillo’s Leap Winery 2 Location 134 East Main Street 6266 E. US Hwy. 290 33. Fredericksburg, TX 78624 8. Baron’s Creek Vineyard 5865 E. US Highway 290 34. Fredericksburg, TX 78624 9. Becker Vineyards 464 Becker Farms Road 35. Stonewall, TX 78671 10. Bell Mountain Vineyards Oberhallman Vineyards 36. 463 Bell Mountain Road Fredericksburg, TX 78624 11. Bell Springs Winery 37. 3700 Bell Springs Road Dripping Springs, TX 78620 12. Bella Vista Ranch 38. 3101 Mount Sharp Rd. Wimberley, TX 78676 13. Bending Branch Winery 39. 142 Lindner Branch Trail Comfort, TX 78013 14. Boerne Brewery 40. 106 Sage Brush Boerne, TX 78006 15. Calais Winery 8115 W. US Hwy. 290 Hye, TX 78635 41. 16. Chisholm Trail Winery 2367 Usener Rd. Fredericksburg, TX 78624 42. 17. Cibolo Creek Brewing Company 122 North Plant 43. Boerne, TX 78006 18. Comfort Brewing 523 Seventh Street 44. Comfort, TX 78013 19. Compass Rose Cellars Inc. 2 Locations 401 East Main St. Suite E1 45. 1197 Hye Albert Rd. Hye, TX 78635 20. Copper Star Cellars 46. 256 W. Mill Street New Braunfels, TX 78130 21. Dancing Bee Winery-Off Map 47. 8060 W. US Hwy. 190 Rogers, TX 76569 48. 22. Deep Eddy Vodka 2250 East Highway 290 Dripping Springs, 78620 49. 23. Dodging Duck Brewhaus 402 River Road Boerne, TX 78006 50. 24. Driftwood Estate Winery 4001 Elder Hill Rd. Driftwood, TX 78619 51. 25. Dripping Springs Vodka 5330 Bell Springs Road Dripping Springs, TX 78620

52. Kuhlman Cellars 79. Solaro Estate Winery 18421 E. US Hwy. 290 13111 Silver Creek Rd. Stonewall, TX 78671 Dripping Springs, TX 78620 53. La Cruz de Comal Wines 80. Spicewood Vineyards 7405 FM 2722 1419 CR 409 Canyon Lake, TX 78312 Spicewood, TX 78669 54. Lewis Wines 81. Stone House Vineyard 3209 W. Highway 290 24350 Haynie Flat Road Johnson City, TX 78636 Spicewood, TX 78669 55. Longhorn Hills and Winery 82. Texas Hills Vineyard 555 Klappenbach Road 878 RR 2766 Johnson City, Texas 78636 PO Box 1480 56. Lost Draw Cellars Johnson City, TX 78636 113 E. Park St. 83. Three Dude’s Winery Fredericksburg, TX 78624 125 Old Martindale Road 57. Lost Maples Winery San Marcos, TX 78628 34986 Farm Market 187 84. Torr de Lochs Vanderpool, TX 78885 7055 W. State Hwy. 29 58. McReynolds Winery Burnet, TX 78611 706 Shovel Mountain Rd. 85. Torre di Pietra Vineyards Cypress Mill, TX 78663 10915 E. US Hwy. 290 59. Mendelbaum Winery/Cellars Fredericksburg, TX 78624 10207 E. US Hwy. 290 86. The Vineyard at Florence Fredericksburg, TX 78624 8711 W. FM 487 60. Messina Hof Winery Florence, TX 76527 9996 E. US Highway 290 87. The Vintage Cellar Fredericksburg, TX 78624 6258 E. US Hwy. 290 61. Narrow Path Winery Fredericksburg, TX 78624 111 E. Main St. 88. Thirsty Mule Winery & Vineyard Fredericksburg, TX 78624 101 CR 257 62. Newsom Vineyards Liberty Hill, TX 78642 717 Comfort St. 89. Timber Ridge Winery Comfort, TX 78013 2152 Timber Creek Road Fredericksburg Brewing Company Pipe Creek, TX 78063 245 East Main Fredericksburg, TX 78624 90. Treaty Oak Distilling Company Fredericksburg, TX 78624 63. Pecan Street Brewing 16604 Fitzhugh Road Fredericksburg Winery 106 East Pecan Drive Dripping Springs, TX 78620 247 W. Main St. Johnson City, TX 78636 Fredericksburg, TX 78624 64. Pedernales Brewing Company 91. Vinovium 214 Edmonds Avenue Georgetown Winery 97 Hitchin Post Trail Johnson City, TX 7863 715 Main St. Fredericksburg, TX 78624 Georgetown, TX 78626 65. Pedernales Cellars 92. Wedding Oak Winery-Off Map Garrison Brothers 2916 Upper Albert Road 2 Locations 1827 Hye Albert Road Stonewall, TX 78671 316 E. Wallace Hye, TX 78635 66. Pelota Wines, Inc. San Saba, TX 76877 Grape Creek Vineyards 3209 US Hwy. 290 100 Legacy Rd., 2 Locations Hye, TX 78635 Fredericksburg, TX 97 Vineyard Lane 67. Perissos Vineyards (Located inside Wildseed Farm) 223 East Main St. 7214 Park Road 4 West 93. Westcave Cellars Winery Fredericksburg, TX 78624 Burnet, TX 78611 25711 Hamilton Pool Rd. Hahne Estates Winery 68. Pilot Knob Vineyard Round Mountain, TX 78663 104 E. Pecan Ave. 3125 CR 212 94. Western Edge Cellars Johnson City, TX 78636 Bertram, TX 78605 228 W. Main St. Hawk’s Shadow Estate Vineyard69. Pint & Plow Brewing Company Fredericksburg, TX 78624 7500 McGregor Lane 332 Clay Street 95. William Chris Vineyards Dripping Springs, TX 78620 Kerrville, TX 78028 10352 Highway 290 Hilmy Cellars 70. Pontotoc Vineyard Hye, TX 78635 12346 E. US Hwy. 290 320 E. Main St. 96. Wimberly Valley Winery Fredericksburg, TX 78624 Fredericksburg, TX 78624 2825 County Road 183 Hill Country Cellars & Winery 71. Rancho Ponte Vineyard Driftwood, TX 78619 3540 Highway 16 South Suite 315 Ranch Road 1376 97. Wines of Dotson Cervantes 2D Fredericksburg, TX 78624 13044 Willis Street Bandera, TX 77803 72. Real Ale Brewing Company Pontotoc, TX 76869 Hill Country Distillers 231 San Saba Court 98. Winotus 723 Front Street Blanco, TX 78606 115 E. Main St. Comfort, TX 78013 73. Salt Lick Cellars Fredericksburg, TX 78624 Hye Meadow Winery 1800-C FM 1826 99. Woodrose Winery 10257 US Highway 290 W., Driftwood, TX 78619 662 Woodrose Lane Hye, TX 78635 Stonewall, TX 78671 74. Sandstone Cellars Winery-Off Map Hye Rum 100. Yates Winery 211 San Antonio Street 11247 Highway 290 West 676 Highway 290 West Mason, TX 7685 Hye, TX 78635 Hye, TX 78635 75. Santa Maria Cellars Inwood Estates Winery 101. Zero 815 Winery 12044 Hwy. 16 S 10303 Hwy. 290 11157 West 290 Fredericksburg, TX 78624 Fredericksburg, TX 78624 Hye, TX 78635 76. Singing Water Vineyards Iron Goat Distillery 316 Mill Dam Rd. 817 Usener Road Comfort, TX 78013 Fredericksburg, TX 78624 77. Sister Creek Vineyards Kerrville Hills Winery 1142 Sisterdale Rd. 3600 Fredericksburg Road Boerne, TX 78006 Kerrville, Texas 78028 78. Six Shooters Cellars Kinematic Brewing Company 6264 US Hwy. 290 635 Highway 46 East Suite 207 Fredericksburg, TX 78624 Boerne, TX 78006

Dry Comal Creek Vineyards 1741 Herbelin Rd. New Braunfels, TX 78132 Dutchman Family Winery 13308 FM 150 W. Driftwood, TX 78619 Fall Creek Vineyards 1820 County Road 222 Tow, TX 78672 Fat Ass Winery Tasting Room 153 E. Main St. Fredericksburg, TX 78624 Fat Ass Ranch Winery 51 Elgin Behrends Rd. Fredericksburg, TX 78624 Fawncrest Vineyard & Winery 1370 Westside Circle Canyon Lake, TX 78133 Fiesta Winery 2 Locations 147A East Main Street 6260 US Hwy. 290 Fredericksburg, TX 78624 Flat Creek Estate 24912 Singleton Bend East Rd. Marble Falls, TX 78654 Fly Gap Winery-Off Map 2851 Hickory Grove Rd. Mason, TX 76856 Four Point Cellars 10354 E. US Highway 290 Fredericksburg, TX 78624

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DABBLING DUCKS

GERMAN BISTRO IS SERIOUS ABOUT LOCAL CUISINE By Megan Willome

tto, the duck — it’s his likeness on the front doors — welcomes you to Otto’s, the German bistro. Otto’s is owned by John Washburne, who opened the restaurant with two friends in 2013. “I had a pet duck named Otto. He was like a pet dog. He’d knock on the window, and I’d let him inside,” Washburne said. “He’d play with us during our meetings, and it all kind of came together in that moment.” It was Washburne’s family that instilled in him a sense adventure and quest for variety. The Washburne family hosted exchange students from Germany and Belgium, and later he was an exchange student himself in Budapest, Hungary. He then spent four years going to college in Scotland. As he made friends and traveled, he learned about German cuisine. “You have Bavaria, with Schnitzels, or the North Sea, where it’s big with fish. They also have different ways of making the same dish, like Spaetzel, the egg noodle,” he said. “There are German areas of France, like Alsace. Or northern Italy, where you go to a village and everyone speaks German.” Washburne says, variety is what you’ll find on the menu at Otto’s. “That also gives us creative license, so we don’t have to stick with a rigid framework,” he said, citing, Flammkuchen, an Alsatian flatbread similar to pizza. “It’s easily our most popular item.” He found a kindred spirit in Judd Wood, who recently joined Otto’s as its chef. Wood trained at New England Culinary Institute, which emphasizes sustainability. “They’re big on local cuisine, supporting farming,” Wood said. “One of my philosophies is utilizing local ingredients. I’m passionate about that.” Wood likes that Otto’s bistro format gives him room to experiment. His specialty is charcuterie, prepared meat products, including sausage. Wood also apprenticed under a French chef. “I’m trying to maintain an approachable, refined cuisine,” he said. “Constantly, we get people craving German food. I think one of the main directions we’re trying to push here is more reliance on the locality and the Hill Country itself. Yes, we’re a German bistro, but we want to show people that it’s not just a German town.” Washburne has enjoyed Wood’s “fresh eyes” that can introduce new dishes while staying within the German framework. One reviewer on Facebook said Otto’s is “emotionally connected to their food.” Washburne took that as a compliment. “It is true, especially when you’re making everything yourself, our own sausages and sauerkraut,” he said. Fredericksburg Farmer’s Market has featured Otto’s at its Chef’s Corner. “We will be handing out bites, then people might have a glass

Otto’s owner John Washburne shows off a charcuterie board of (bottom right moving clockwise) chicken liver pate with pickled grapes, house pickles, pork with picked mustard seed, house mustard, Finocchiona and chorizo receta and Joju Bakery special blend artisan bread. – Photo by Leo Aguirre Otto’s is located at 316 East Austin Street, across from the National Museum of the Pacific War, and is open nightly from 4-11 p.m. It does not accept reservations. To learn more, call 830-307- 3336 or visit ottosfbg.com.

ROCKANDVINEMAG.COM | PLATES of wine, and then we’ll come back and see them over here,” Washburne said. Unlike other local establishments, Otto’s is open seven days a week. It’s one of the few to stay open late, until 11 p.m. every night. “We only close Christmas Day. That way we can offer consistency,” Washburne said. Also on staff are Paco Martinez, head sommelier, and Billy Matlock, head bartender. “We’ve really built a focus on German and Austrian wines, Alsace,” Washburne said. “We’re doing lots of verticals, so multiple vintages of the same wine [from the same winery]. We’ve tried to build verticals of Texas wines as well.” Its five-course wine dinners attract winemakers from Oregon and winery owners from across Europe, some of whom have never visited Texas, let alone a city with such strong German roots. “It’s an opportunity to get creative,” Washburne said. Creativity is the focus of the cocktails, as well, with German and Austrian brandies and liqueurs and a featured cocktail each evening. “We change our cocktail menu seasonally. Peach season, we have fun with that,” Washburne said. “It has a lot of parallels with our food menu because as we get new produce in, the kitchen uses peaches for some of their dishes and desserts, then Billy will use them for cocktails.” The menu varies, allowing room to incorporate something fresh from a local provider, similar to how chefs in Europe rely on daily markets. There is even a duck Schnitzel, but don’t worry. “We didn’t eat Otto,” Washburne said.

Judd Wood, who apprenticed under a French chef, emphasizes sustainability in his dishes. Lamb neck crepinette in a grüne sauce with a small salad of red onion, pea shoots and carrots is one of the dishes he serves at Otto’s. – Photo by Leo Aguirre

Otto’s is located at 316 East Austin Street, across from the National Museum of the Pacific War, and is open nightly from 4-11 p.m. It does not accept reservations. To learn more, call 830-307-3336 or visit ottosfbg.com.

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ROCKANDVINEMAG.COM | ART

ART AND NATURE COLLIDE TO BEAUTIFUL RESULTS IN WIMBERLEY By Dalton Sweat

imberley residents turned a natural disaster into “One cabin had a lower slab and the upper part was pier and an artist’s haven by moving its annual arts fesbeam,” Matt Meeks, owner of what is now called Waters Point at tival into one of the town’s most damaged areas Rio Bonito, says. “It was knocked off, and took a ride down the of the 2015 flood. middle of the road before it smashed into the biggest cabin that we Over the Memorial Day weekend in 2015, have. Those were the two that were completely wiped out.” the Blanco River raged more than 44 feet high and tore through The Meeks have spent the last year and a half rebuilding. They the town of Wimberley, claiming 13 lives, destroying 350 homes managed to save seven of the original cabins built in the first half of and causing millions of dollars in damage. the 1900s and hope to open two more. The devastation of the flood wrecked havoc on the town but Nestled among the Cypress Creek and the not on the community’s spirit. Blanco River, there may not be a more appropriResidents continue to rebuild, salvage and heal Wimberley Arts Fest, April ate inspiration for an arts festival in Wimberley. from the loss. It was through this healing that com22-23, at Waters Point at Rio About 65 cypress trees were lost on the Bonito. munity organizers decided to move the Wimberley For more information visit property, but the Meeks were able to salvage Arts Fest from the banks of Cypress Creek to the www.wimberleyartsfest. them. Now, the beams of the venue hall are most impacted property in Wimberley and its oldest com. made from the cypress wood. Both bars use the resort — Waters Point at Rio Bonito. wood showing the beauty that has been created The festival, which will be held April 22-23, will Artists and musicians come since the flood. host 115 juried artists participating from 20 different to the Wimberley Arts Fest “At Rio Bonito, we have the Pecan Grove states and 59 cities in Texas. to gather amid the turthat will be perfect to set the tents and booths “It’s a celebration of the arts,” Stan Allen, chairquoise water of the Blanco under,” Allen says. “We’ve got the river running man of Wimberley Arts Fest, says. “It is fine art and River cutting through milky through here, and the confluence of Cypress limestone cliffs. — Photo by high caliber.” Creek and the Blanco. We feel like it will be a Dalton Sweat For what started as a small gathering on the Wimreally relaxed atmosphere, but it is also within berley Square, nobody imagined the festival could walking distance of the Wimberley Square.” outgrow the park, but the town’s artistic nature has On the second-to-last weekend in April, Waters Point at Rio Boa calling. nito will be back in full force. A live music stage will face more than Previously, festivals were limited to 75 participants due to space 100 artistic booths in the pecan grove while food trucks will set up considerations, but it just so happened that a new opportunity was around the main venue. right across the road. Inside, two bars will be hoppin’ with beer and wine while the Rio Bonito started as Camp Wimberley in the early 1930s. Its annual classic car show takes place in a neighboring field. 14 cabins have introduced thousands of people to the picturesque “We are really excited about this one,” Allen says. “It’s a beaubeauty of the Texas Hill Country. tiful area, and we think this will be the best Wimberley Arts Fest During the 2015 flooding, all 14 cabins of the resort were damyet.” continued on page 42 >> aged and two were washed away.

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Fredericksburg Food & Wine Fest October 28, 201 7

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ROCKANDVINEMAG.COM | ART

continued from page 38 The recreation hall at Waters Point at Rio Bonito started as a chicken coop and will host 115 artists this April at the Wimberley Arts Fest. — Photo by Dalton Sweat Matt and Natalie Weeks turned an old-fashioned resort into a first class venue that will host this year’s Wimberley Arts Fest, April 22-23. — Photo by Dalton Sweat

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ROCKANDVINEMAG.COM | DRINKERY

Dylan Ricker lights a cedar plank and snuffs out the flame with a bourbon glass to infuse a smoky flavor into the Oaxaca Antigua Old-Fashioned. â&#x20AC;&#x201C; Photo by Leo Aguirre (Bottom Right) - Dylan Ricker and Chase Gutherie

RockAndVineMag.com

DRINKERY | ROCKANDVINEMAG.COM

By Ricardo Gilb

TRANSFORMATIVE COCKTAILS Local mixologist’s drinks harken back ’40s glamour

ylan Ricker will tell you that Fredericksburg “takes it up a notch” from your typical small Texas town. Now he means to take it a couple of notches further in the cocktail lounge he helped found. Ricker is the mixologist — or bartender, if you prefer — at The Treaty House, the city’s new cocktail lounge. He wants The Treaty House to become a favorite haunt of Fredericksburg locals as well as its tourists. And he would love to be a part of a nightlife that is — fingers-crossed — on the rise, or at least coming up on the horizon. In thirty-some years of living, Ricker has managed to do twenty-some years of bartending, including running a cocktail bar in Midland. He was drawn to Fredericksburg by what is, in many ways, a dream gig for a lifelong bartender with a passion for making perfect classic drinks and creating new ones. “This is a laboratory,” Ricker says. There may be few things that make this vest-wearing “cocktail-nerd” happier than taking ingredients and shaking and serving those drinks to patrons. “I have lifelong friends all over the country because of what I do,” Ricker says. In designing The Treaty House, Ricker transformed a mansion that had sat unused for years into an elegant, even grandiose, cocktail lounge with beautiful dining spaces and a grand piano for performances, Thursday through Saturday. The place hasn’t lost the air of 19th century mansion, with its multiple fireplaces and fountains. One could imagine attending a debutante ball in these high-ceilinged rooms. The name itself also pays tribute to the past, commemorating three treaties important to Fredericksburg’s history. One created the Republic of Texas, one allowed German settlers to settle near Comanche lands and the last, signed by famous Fredericksburger Adm. Chester W. Nimitz, ended America’s war with the Japanese.

ROCKANDVINEMAG.COM | DRINKERY A mural of a 1940s bar scene complete with men in uniform and women dancing, shows the lounge’s heart. The Treaty House’s sense of style and decorum is rooted in the New Orleans of a century ago — not coincidentally, the birthplace of the Sazerac, America’s first cocktail. Look closely and you’ll even see a vest on the bartender. Though craft cocktails have been popping up on menus all over the country, the impetus behind them is an appreciation of the past. Many were from the first golden age of cocktails, during Prohibition, when people tried different ways of making bootleg liquor palatable. Ricker explains that this is a second golden age, in which cocktails can highlight good liquor rather than hide the taste of bad. “A good cocktail should have all its flavors in harmony, but you should be able to taste every ingredient,” he says. The Oaxaca Antigua, a new-fashioned Old-Fashioned, with bourbon, bitters, mezcal and a hint of allspice, has the smoothness of an old-fashioned with a bitterness cleansed by the allspice. Will it work in Fredericksburg, though? They’ve had definite successes, starting with the successful transformation of the house. Travelers from around the country have said the cocktails at The Treaty House are as good, if not better, than any they’ve ever had. Ricker admits it’s been difficult finding people with enough experience and passion to join them behind the bar. Still, Ricker has ambitious plans, including opening up a second bar upstairs, holding classes for people who want more of an introduction to cocktails, as well as for serious drinkers who want to know more. In the meantime, you can find him behind the bar, more than happy to talk cocktails and to let you try one of their latest creations.

(Top Right) Dylan Ricker quickly adds cubed ice to the smoke-infused Oaxaca Antigua Old-Fashioned. The awe-inspiring Oaxaca Antigua, a “new-fashioned Old-Fashioned,” is served at The Treaty House in Fredericksburg. -Photos by Leo Aguirre The Treaty House is located at 241 East Austin Street in Fredericksburg.

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ROCKANDVINEMAG.COM | Q&A

The 2014 Fireball Tannat tasted as good as it looked in the Hill Country sunset. —Submitted Photo

Vines sing in one of the happiest Vineyards in the hill country By Matthew Esté

ravelers who commute along Texas 16 to Fredericksburg have witnessed the development of 1851 Vineyards, 4222 Texas 16 South. Rows of trellises supporting young thriving vines amid native live oaks surround the property that has historical significance. The vineyard is named 1851, which is the year that Carl Hilmar Guenther first deeded the property in Gillespie County and started Guenther’s Live Oak Mill. Guenther moved the mill into San Antonio in 1859, where it became Pioneer Flour Mills. More recently, Hill Country natives and retired educators John and Dabs Hollimon have developed the land they inherited from Van Chester and Peggye Pagel Brown into vineyards and opened a tasting room in December 2016. Winemaker John Rivenburgh has brought his pioneer skills to 1851, and it shows in the wines of their current portfolio, which consists of grapes from the Sierra Foothills area in California. John, Dabs and Tasting Room Manager Dana Carter spent an afternoon in January educating me about their current offerings.

ROCK&VINE: Describe the philosophy behind 1851? ------------------------------------------------------------------------------Dabs Hollimon: To make the very best wines possible, served with Texas hospitality. John Hollimon: We’re not just selling wines; we are very family-oriented — we’ve got all our kids involved somehow; even our son-in-law is our IT guy. ROCK&VINE: What changes have you made since you’ve been open to the public? ------------------------------------------------------------------------------JH: We haven’t been open long enough to make any major changes, but one thing we’ve done is offer a tour — we call it the nickel tour — where we take people and show them how our wine is made. They get to see our equipment. Not a lot of wineries do this anymore. At first, we were going to charge for a production tour,

Q&A | ROCKANDVINEMAG.COM but people would ask questions, so we just started offering the tour to everyone. ROCK&VINE: Is there a lot of work? -----------------------------------------------------------------------------DH: There is and we have a great team. We have a larger team for planting and harvest — volunteers. Can you imagine people coming in heavy rain to work? JH: Last April it was raining hard when we were planting — they were working very hard — they planted 1,200 vines in an hour and fifteen minutes. When they were done, they asked when they could come back. There is even a surgeon in San Antonio who calls and asks, “When can I get my hands in the mud again?” DH: We had help from the very beginning. It’s amazing that people come back.

ROCK&VINE: And you are bringing an education experience into the tasting room? -----------------------------------------------------------------------------DH: Dana is absolutely incredible with making people — no matter whether they are novices or experts — feel and understand the whole process. It’s something that I have to admit I’ve modeled off her; she’s wonderful. DC: I’ve learned from some great people, like Jennifer Beckman (Kuhlmann Cellars) and Donna Rene Johnston (Lost Draw Cellars). One great thing about being here is that we all work everywhere. Sometimes I’m working in the vineyard, which is really important in understanding the wine. I love being in the vineyard. I tell people that when the clusters start on the vines, you can hear the vines singing as the wind crosses the wires. It’s one of the happiest places you can be.

ROCK&VINE: This last harvest, 2016, you cropped some grapes? -----------------------------------------------------------------------------JH: We are going to have an estate cabernet sauvignon and an estate tannat. There is also some Chardonnay, but not much; maybe 10 cases. DH: And an estate petit sirah/Malbec. At fermentation it was dynamite. ROCK&VINE: Where do you see 1851 in five years? -----------------------------------------------------------------------------JH: Hopefully, at 5000 cases. Actually, knock on wood, I think it will be more than that. We also would like to have the barn renovated so we can have a tasting room out there. There is a party pad we want to put a roof on so we can have festivities but also to get those old buildings renovated. DH: I would like for it to be known as a place that makes people feel at home. We feel blessed to have this place. We realize that a lot of people don’t have this experience. It’s nice to be able to provide a place where people can come and see the complete wine package — a truly authentic experience. It’s not a place where you walk past show vines. This is the real thing. It is a family endeavor based upon a rich heritage we’d like to emphasize and blend it all together to provide people with an authentic Hill Country experience. ROCK&VINE: Are the grape on the trellises what people will be drinking in a few years? -----------------------------------------------------------------------------JH: We have people out here picking grapes ask, “When do we get to drink this, in two years?” Dana Carter: That’s what is hard to get people to realize, that from beginning (planting) to end it takes six years — with the time it takes to get the plants and grow the fruit. Because we are educators, it is something that is very important to us. John Rivenburgh (who provided expertise in a Texas Tech winery design class) has brought students out to learn here. DH: We also partner with Fredericksburg High School’s viticulture class. They’ve come out to see the whole facility.

Dabs and John Hollimon inherited the land that houses 1851 Vineyards from family. They strive to make their winery a family friendly space. — Photo by Matthew Esté

APRIL 7-9

34th Annual Bluebonnet Festival, Burnet Chamber of Commerce 101 N. Pierce St. Burnet, TX 78611 512-756-4297 info@burnetchamber.org

19th Annual Butterfly Festival EmilyAnn Theatre and Gardens 1101 FM 2325 Wimberley, TX 78676 512-847-6969 www.emilyann.org

22-23

2017 Wimberley Arts Fest Waters Point Retreat at Rio Bonito 13401 RR 12, Wimberley, TX 78676 512-952-0098 info@wimberleyartsfest.com

MAY 27-28

Lampasas Trade Days 2646 East Highway 190 Lampasas, TX 76550 512-734-1294

HILL COUNTRY HAPPENINGS

Young and old enjoy the Butterfly Festival in Wimberley every April. — Photo by Gary Zupancic/Wimberley View

Stonewall Peach JAMboree royalty waves to admirers during the parade in June 2016. — Yvonne Hartmann/Fredericksburg Standard-Radio Post

JUNE 9-11

13th Annual Blanco Lavender Festival Historic Old Blanco County Courthouse 300 Main St. Blanco, TX 78606 830-833-5101 info@blancochamber.com

16-17

Stonewall Peach JAMboree Stonewall Chamber Grounds 250 Peach St. Stonewall, TX 78671 830-644-2735 stonewallchamber@gmail.com

Hill Country Food Truck Fest 2017 noon-11 p.m. Luckenbach Texas 412 Luckenbach Town Loop Fredericksburg, TX 78624 830-997-3224 or 888-311-8990

72nd Annual VFW Rodeo Wimberley Valley Veterans Park 401 Jacobs Well Road Wimberley, TX, 78676 512-847-6441, www.texasvfw.net

JULY June 30-July 4

Belton Fourth of July Celebration & PRCA Rodeo Downtown Belton & Bell County Expo Center 301 West Loop 121 Belton, TX 76513 | 254-933-5353 info@bellcountyexpo.com

1-2

72nd Annual VFW Rodeo Wimberley Valley Veterans Park 401 Jacobs Well Road Wimberley, TX, 78676 | 512-847-6441 www.texasvfw.net

Annual Wimberley Independence Day Parade FM 2325, north of the Wimberley Square and travels through the square on Ranch Road 12 to Farm Road 3237 512-847-2201 www.wimberley.org

22-23

Float Fest 2017 - Cool River Ranch 601 Dupuy RR Martindale, TX 78655 & Scull Road San Marcos, TX 78666 | 512-557-9380 info@floatfest.net

HILLCOUNTRY COUNTRYHAPPENINGS HAPPENINGS HILL

Bull riders test their mettle in the bull riding event at the annual VFW Rodeo in Wimberley in July 2016. — Dalton Sweat/Wimberley View

Lake Fest drag-boat racing along Lake Marble Falls is loud, fast and fun. — The Highlander

AUGUST 11-13

Lakefest 2017 Lakeside Park 305 Buena Vista Dr. Marble Falls, TX 78654 | 830-693-2815 info@marblefalls.org.

24-27

Gillespie County Fair Gillespie County Fair Grounds 530 Fair Drive Fredericksburg, TX 78624 | 830-997-2359 info@gillespiefair.com.

SEPTEMBER 2

34th Annual Doss Volunteer Fire Department Benefit Fish Fry and Prize Giveaway 14500 N. Ranch Road 783 Doss, TX 78618 | 830-669-2220 dossvfd@hctc.net.

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Flint River Realty 830-456-3510 www.fredehild.com fredhild@hctc.net

Fred Hild, BROKER

150 E Main St #217, Fredericksburg, TX 78624 We offer complete personal, professional and confidential service for your real estate needs in the Hill Country. Selling the Texas Hill Country for the last 20 years. If you are looking for a home in the Hill Country, a ranch, or just some acreage to stretch your legs, I will be glad to help you find just that right spot. - Fred Hild

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Sustainable tables

259 Brantley’s Bistro Tacos: Grilled Bandera quail tacos served on corn tortillas and topped with orange-coriander slaw, cilantro and red onion pairs nicely with a 2015 McPherson Albariño. It offers notes of orange peel and spice to echo the slaw with a hint of residual sugar to soften the cilantro zest and red onion.

Locally sourced wild game pairs well with Texas wines By Sheri Pattillo

Texas holds both an abundance of wild game and a wealth of wine to be enjoyed at home or dining out. People in the Lone Star State know the pure pleasure of enjoying wildlife resources year round — quail on the grill, dove jalapeño poppers, a cheese board stacked with venison dry ring sausage or a roasted pheasant spread. Chef Justin Brantley, who owns 259 Brantley’s Bistro in Boerne likes to keep things simple and locally sourced meat is part of his equation for success. Brantley believes most people overthink food preparation. “A simpler method is maybe best — say, five ingredients or less,” he advises. Brantley is a second-generation chef whose mother was classically trained and whose father came from a farming family. Additionally, his wife, Bonnie, comes from a ranching family. This heritage and upbringing influence his sustainability ethos. “Why buy from California and Oregon when we have great food here and can source locally?” Brantley says. This is why he orders his wild game from Broken Arrow Ranch in Ingram. The working ranch harvests and processes wild game meat, according to the Broken Arrow Ranch website. They are an artisanal producer of high quality freerange venison — both antelope and deer — as well as wild boar meat that is located in the Texas Hill Country, says Chris Hughes, owner/president of Broken Arrow Ranch. The business started in the early 1980s when there was no commercial domestic supply for venison, he says. Hughes’ father, Mike Hughes, got things rolling by stirring interest in purchasing wild game. “Dad shot an axis, cut the leg off, traveled to New

Broken Arrow Ranch is located at 3296 Junction Highway, Ingram, TX. — Submitted photo

grasses, bushes, herbs, trees, berries and nuts. The animals grow at a natural rate, without artificial stimulation.” This entire process minimizes the animal’s stress, which makes for better tasting meat, according to Hughes. Roughly 80 percent of Broken Arrow Ranch’s meat sales go to countless fine dining establishments across the United States, with the balance comprised of sales for home preparation, Hughes says. He notes that people buy for various reasons: dietary preferences, allergic pre-disposition and health concerns, among others. As a complementary business, in 2008, Hughes bought the Diamond H Ranch quail farm in Bandera. Brantley says Broken Arrow Ranch offers a great product and wishes more restaurants would order from the company. He takes his locally sourced philosophy seriously by listing Texas wines and beers exclusively on the menu at 259 Brantley’s Bistro. “That decision is based on the values we have. We love educating the local community and travelers about what is going on here in Texas,” Brantley says. As farm-to-table restaurants continue to spread, diners discover countless interpretations of delicious dishes and flavorful wines. Texas is the nation’s fifth largest producer of wine, according to the Texas Wine and Grape Growers Association. Besides the increased wine distribution to restaurants and stores, growing wine tourism affords plenty of opportunities to visit wineries and tasting rooms. Consumers contribute to the economic prosperity of the state when they buy Texas wines to pair with food coming from the land, paying particular attention to those made solely from Texas grapes.

259 Brantley’s Bistro Axis Burger: Half-pound Texas Hill Country axis burger topped with Texas smoked bacon and Provolone cheese, served on a wheat sour dough bun with garlic aioli on naturally raised Romaine lettuce, Marfa tomato, sweet red onion and a dill pickle spear is served with sea salt seasoned fries. The 2013 Duchman Family Winery Montepulciano enriches this big bacon burger with its slightly rustic profile of savory herbs, spice and red fruit. -Submitted photo York City, and walked into restaurants with it,” Hughes says with raised eyebrows and a grin about his father’s exploits in 1983. Based on the positive response from restaurants, Hughes says, the next step meant working with the State of Texas to classify non-native species, known as exotics, as livestock. Once that hurdle was cleared, the meat could be sold if it passed inspection by a government meat inspector, Hughes explains. “Rather than transporting the animals to a processing plant for inspection, we decided to take the plant to the animals in the form of a mobile processing unit, along with a government inspector in order to guarantee the product and make sure it is handled properly,” he says. “It was the first mobile processing unit approved anywhere,” Hughes says. The mobile unit provides for field harvesting as part of population management programs in partnership with ranchers in Central and South Texas, Hughes says. “All of the deer and antelope we harvest range freely on open land that is not treated with herbicides or pesticides” says Hughes. “They choose the food they eat from many species of

259 Brantley’s Bistro Wild Boar Cutlet: Wild Boar Schnitzel cutlet lightly breaded in bread crumbs and pan fried, accompanied with jäger mushroom sauce, served with mashed potatoes and seasonal vegetables. Becker Vineyards’ 2014 Prairie Rotie complements the dish’s breadiness, as well as savory and herbal aromas that match the sauce. -Submitted photo

ROCKANDVINEMAG.COM | PAIRINGS

Perfectly paired: Texas wine and wild game By Sheri Pattillo Feasting on wild game and Texas wines brings the satisfaction of enjoying the adventure and taste of this rugged yet refined state. Even as the first vineyard took root in Texas around 1662 when the Franciscan monks planted grapes, hunters pursued game. The land, hallowed by history itself, blesses hunters and grape growers, alike. Pairing wines with wild game speaks to a sense of place, a communion of sorts. In thinking about pairing wines with wild game, it is helpful to consider the preparation method, including any sauces that accompany the meat. In addition, the weight of the dish needs consideration. For example, heavier foods require fuller-bodied wines. Here are some basic guidelines for several common game dishes, containing a few from Brantleyâ&#x20AC;&#x2122;s Bistro in Boerne along with tips and techniques from Broken Arrow Ranch in Ingram. Included are a number of suggested Texas wine pairings for accompaniment:

DOVE

VENISON

Being lean dark meat, dove delights especially when cooked in oil or baconwrapped to prevent it from drying out. The meat is rich in flavor and distinctive.

Because of its leanness, venison should never be cooked beyond medium-rare; otherwise it will be dry and tough, according to Chris Hughes at Broken Arrow Ranch in Ingram.

WILD BOAR

Robust with a slight nuttiness, this meat tastes like rich and flavorful pork.

QUAIL

Because of its leanness, the breast meat is white, while the legs are darker and gamier in flavor. Diamond H Quail is Coturnix quail, which is different in that it is more uniform in flavor throughout and a compromise between a light- and dark-meat flavor.

PAIRINGS | ROCKANDVINEMAG.COM

METHOD

Pan-seared or grilled with a red wine reduction sauce containing butter, which adds moisture and gives the dish weight. A full-bodied wine will match the weight, and big tannins in the wine will bind to the protein and fat and glide across the palate.

Chili-style with some spice — chili-heat accentuates tannins, so light tannins are best. Wine with a fruity character will offset the heat.

Grilled or pan-seared, quail rubbed with oil and simply seasoned.

2014 Hye Meadow Winery Junkyard Red Texas High Plains | $28

2015 Lost Draw Gemütlichkeit Texas High Plains | $28

Medium-bodied and juicy, this blend of tempranillo and montepulciano brings succulent red fruit with a quaffable quality.

This lively, bright white wine blend of marsanne, picpoul blanc and roussanne grapes, brings an abundance of lemon zest, honeysuckle and herbs to match the dish’s seasonings and light weight.

2014 Perissos Syrah Estate Grown | $45 A big wine with syrah (90%) and petite sirah (10%), the elevated tannins and full body are balanced by aromas and flavors of black fruit and peppered meat.

METHOD Steaks rubbed with oil and seasoned heavily with salt, pepper, garlic, rosemary and other savory herbs — or a coffee or chili rub — then quickly grilled over a hot fire.

2014 Flat Creek Estate Super Texan Texas | $25 This medium-bodied wine shows notes of smoke, toast, spice and black fruit, which readily complement the grilled venison.

METHOD Dove stuffed with jalapeño and cream cheese, then bacon wrapped and grilled – a Texas favorite.

2015 Kuhlman Cellars Viognier Texas High Plains | $27 Slight residual sugar in the wine balances the jalapeño heat, while bright acidity offsets the cream cheese. Notes of stone fruit and white flowers add an aromatic touch. 2015 Lewis Wines Rosé Texas High Plains | $20 Slight residual sugar in the wine balances the jalapeño heat, while bright acidity offsets the cream cheese. Notes of stone fruit and white flowers add an aromatic touch. 2014 Ron Yates Wines Mourvèdre Bingham Family Vineyards Texas High Plains | $30 This soft and fruit-forward wine is redolent with pleasing notes of candied strawberries and cherries.

Chris Hughes at Broken Arrow Ranch in Ingram. He provides these quick flavor profiles: • White-tailed deer — gaminess upfront that can linger, depending on the conditions under which it was harvested and processed. • Axis — clean with a kick of gaminess at the end. • Antelope — clean with only a faint undertone of gaminess. • Sika — beefy, robust flavor.

METHOD

2015 McPherson Cellars Cinsault Texas | $35 Showing aromas of bright cherry and raspberry along with fresh herbs, this soft and fruity red wine is balanced with acidity. Its light body and easy-drinking quality make it a great pairing partner for this light and simple dish.

METHOD Quail with breaded stuffing-the increased weight of the food and toasty, bready component calls for a barrel-aged white or red wine to add texture and allow the toasted notes from the barrel to mirror the food.

2014 Fall Creek Vineyards Chardonnay Certenberg Vineyards Texas Hill Country | $46 Barrel-fermented and aged in French oak, this wine brings just enough weight and touch of oak, with flavors of buttered toast, ginger, honeysuckle, lemon zest and grilled pineapple

ROCKANDVINEMAG.COM | SHUTTERBUGS

Attendees enjoy music at the 2017 Wine Revolution at Featherstone Ranch

opening SUMMER 2017

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ROCK & VINE SHUTTERBUGS: Life in the Texas Hill Country is like a camera, Focus on what’s important, Capture the good times, Develop from the negatives, And if things don’t work out... Take another shot! So what do you love about the “Good Life” in the Texas Hill Country? Capture the moment and send your photos to shutterbugs@rockandvinemag.com for an opportunity to have it showcased in the next October 2017 Rock & Vine issue!

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KISSING TREE ON THE BANKS OF the Texas Hill Country, Kissing Tree is the first baby-boomer-centered community by Brookfield Residential, and the first of its kind in San Marcos. Kissing Tree is custom built with a Texas attitude, which means a focus on community that’s perfectly balanced with independence. Kissing Tree is built specifically for the energy and attitude of the boomer generation. It’s a place where you

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The late Kent Fenlay, founder of the Cheatham Street Warehouse, and Randy Rogers, new owner of the warehouse, appreciate and celebrate the history of the music venue in San Marcos. — Submitted photo

New Day at an Old Treasure

By Jack McClellan

Honky-tonk warehouse’s musical history draws musicians, music lovers

day night in the early 1980s. Other well-known artists like Guy Clarke, Townes Van Zandt and Jack Ingram stopped by Cheatham Street, as well. A sense of nostalgia and history is an important part of the music and the Cheatham Street scene. “In the Texas music scene, there are certain venues regarded as starting points,” says Adam Johnson, a 24-year-old bluesman who plays acoustic slide guitar with a depth of feeling that belies his age. “The names that have played here before make you play better. Cutting your teeth here, you are walking in their footsteps. Playing here is definitely a rite of passage.” On any night of the week, local bands such as Killer Hogs, Pepper’s Blues or the Texas Saints might be playing Cheatham. On a Thursday night, the place is mostly empty. But that does not bother Johnson. “Apparently, when Stevie Ray Vaughn played, there was no one here, either,” Johnson says. Rogers remembers some of the great shows he witnessed. “I’ve left that building in tears, because the guys up on stage were so much better than me,” Rogers says. “I’ve had some really magical nights there, not on stage. I watched my hero, Bruce Robinson, play all night and I danced all night.” Rogers played his first show at Cheatham Street, and his first album was called “Live at the Cheatham Street Warehouse.” So,

heatham Street Warehouse served as the launching pad for some of country music’s biggest stars — Stevie Ray Vaughn and George Strait — and continues to provide San Marcos with musical talent and a good old honkytonk experience. “I was enamored with the place from day one,” says Randy Rogers, the new owner of the warehouse. “It was bigger than real life, something that should be around forever.” He was 18 years old the first time he walked into Cheatham Street, he says. “I brought my guitar down there and walked” into the Wednesday night Songwriters Circle, an open songwriters night, run by the original owner, Kent Finlay. In 1974, Finlay and business partner Jim Cunningham leased the old warehouse on Cheatham Street, adjacent to the railroad tracks. The building was rundown, but Finlay had a vision. “Kent Finlay was an inspiration for me,” Rogers says. “I learned so much over the years from him. He encouraged me to write more songs at a time I needed to. He had a bag full of tricks.” Cheatham Street Warehouse allowed Finlay to make his mark on country music by giving a venue to young songwriters, some of whom went on to national and international acclaim. George Strait debuted at Cheatham Street in 1975 with his band, Ace in the Hole. Vaughn had a standing gig every Tues-

ROADTRIP| ROCKANDVINEMAG.COM when the opportunity came to buy the venue, Rogers was ready. When Finlay died in 2015, his children — Jenni, Sterling and Halley Anne — briefly took ownership. After a meeting with Rogers, everyone decided that he would take charge. “I never sought out to be the owner of a bar,” Rogers says. He says he could not say no. Partnered with Kevin Ream of KRR Entertainment, which owns several venues in Austin, Rogers stepped in and purchased Cheatham Street. Maintaining the atmosphere that Finlay created is Rogers’ top priority. “My job is to preserve the historic venue that has so fruitfully created talents that have been acclaimed world-wide,” Rogers says. New General Manager Emily Bajec, agrees: “Everyone is worried that Cheatham Street is going to change. It’s not. It’s going to continue to be the little honky-tonk bar.” That’s music to Johnson’s ears.“Knowing the history, it’s humbling to be on stage here,” he says. “I respect every other musician who has played here, so it’s an honor.”

CHEATHAM STREET CALENDAR OF EVENTS 4/17 | 8 p.m. | Grant Ewing 4/18 | 8 p.m. | Parker McCollum’s 7 Tuesdays at Cheatham Street 4/20 | 8 p.m. | Guy Forsyth, Earl “Peanutt” Montgomery, Big John Mills, Robert Cline Jr, George Devore 4/21| 8 p.m. | Lantic 4/22| 8 p.m. | Red Shahan 4/27 | 8 p.m. | Randall King 4/28 | 8 p.m. | Sam Riggs 5/1 8 p.m. | Unhappy Hour w/ Charlie Stout & Friends 5/2 | 8 p.m. | Parker McCollum’s Tuesdays at Cheatham Street 5/15 | 8 p.m. | Grant Ewing and Friends 5/17 | 8 p.m. | Kent Finlay’s Songwriters Circle 5/22 | 8 p.m. | Monday Jam Band featuring Paul Eason & Friends 5/17 | 8 p.m. | Kent Finlay’s Songwriters Circle

The unassuming facade of the Cheatham Street Warehouse belies the musical revolution inside the beer joint. — Photos by Gerald Castillo

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ROCKANDVINEMAG.COM | FACTOIDS

FACTOIDS Researchers from the University of Michigan made a new kind of material that can repair itself and possibly help astronauts in a spacecraft. The self-healing material is sandwiched between two layers of a solid polymer, when a bullet is shot through it the liquid material reacts with oxygen and forms a solid plug in under a second.

New mothers’ brains shrink in pregnancy and stay that way two years after, according to study in Spain. The reduction in gray matter appears to help women bond with their children and infer their child’s needs, scientists speculate.

Prehistoric humans roamed the Texas Hill Country lands for over 14,000 years because of the high quality of flint in the area.

German immigrants in the Texas Hill Country used paregoric, which contains powdered opium to treat asthma, diarrhea, coughs, pain and fretful children in the 18th and 19th centuries. Dead Man’s Hole, a seven-foot in diameter by 160-foot deep well-like hole, south of Marble Falls in Burnet County was a dumping place for the bodies of Union sympathizers during the Civil War in the late 1860s.

Between 1845 and 1860, 1,000-plus German Freethinkers immigrated to Castell, Cypress Hill, Elm Creek, Tusculum (Boerne), Sisterdale, and Luckenbach to escape political and religious tyranny. These intellectuals openly attacked tyranny, social injustice, superstition and ignorance. They stressed the importance of education and believed that knowledge is power. Sources and photos: American Chemical Society “Self-healing material could plug life-threatening holes in spacecraft;” Economist “Scanning reveals what pregnancy does to a mother’s brain;’ Marc Land, amateur archaeologist photo and Discovering Westcave: The Natural and Human History of a Hill Country Nature Preserve by S. Christopher Caran, and Elaine Davenport; Roadside America website; Guinness World Records photos; The Homoeopathic Domestic Physician” by Constantine Hering. M.D.; Marble Falls/ Lake LBJ Chamber of Commerce and Freethought Today, “Freethinkers Of the Early Texas Hill Country” by Edwin E. Scharf.

The 40-foot tall and 30-foot long boots outside North Star Mall in San Antonio created by Austin artist Bob Wade are still America’s largest boots. Pairs of cowboy boots in Seattle, WA at 22 feet high and Redwing boots in Red Wing, MI, 16 feet by 20 feet are second and third largest boots in the U.S.

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