It’s About Time
Unfortunately, it has been too long since we stepped foot on the property that is the home of William Chris Vineyards. However, after checking the winery’s website containing their coping strategies with the world of 2020 and Covid-19, I learn that they recently reopened their doors to limited guests. A picnic is possible. Their chef will fix and pack a lunch-time treat for us.
Ordering food, rather than planning, cooking, and packing it myself, really goes against every grain in my foodie-loving body, but times are very strange these days, so I select the number of box lunches I want and place my order for a long-anticipated picnic next week.
An Adventure in the Offing
I wake, looking forward to today’s adventure. But now, as I walk outside for my morning coffee, I am greeted by 81° F. temperatures at 7 a.m.
The first thing I say to Michael is, “I think we are going to melt today.”
He mumbles something about my extreme optimism, or lack there-of, and continues sipping hot black liquid. I join him. The breeze from the fan makes the high temperatures and humidity of early morning bearable—barely bearable.
Coffee consumed, birds watched, I venture back inside. Walking to my closet, I look for heat-reflecting white and grab a picnic basket from the top shelf while I am here. Not sure what to expect, I gather together four plates, four forks, and four glasses, just in case we need them, throwing in four cloth napkins that I know I will need.
Taking the Back Road
A car horn honks announcing the arrival of our friends, Trudi and Bob. They choose to follow us in their car, as we take the road less traveled to arrive at William Chris Vineyards. Avoiding the highway—the most direct route—our path takes us through the essence of the Texas Hill Country.
Sailing down FM2325 till it turns into 165, we crawl through the tiny town of Blanco, soon turning left onto River Road. Our backroad destination of Maenius Road is just a few miles further. Driving along country lanes with no stripes and little traffic, if any, we eventually turn onto the Hye-Albert Road which drops us at the doorstep of our ultimate picnic goal on Hwy 290.
Once we arrive at William Chris Vineyards, we try to find a place to park in the shade. Failing, we pull into an empty slot in the sun and step out of the car. Before we walk one foot, our friend Trudi says, “Wait! I need to present Michael with the George Washington Lewis and Clark Explorer award!”
She and Bob loved the back roads. This makes me happy.
William Chris Vineyards
Retrieving our picnic basket filled with plates and utensils from the trunk of the car, Michael and Bob head toward the expansive grounds, dotted with both old and new outbuildings, and filled with an abundance of shady oaks. Trudi and I walk toward the welcome center looking for the outdoor serving tent I was told would be here. But it isn’t.
Running into an employee, I discover the reason is that it is too early in the week for the crowds of the weekend, so, no tent. We are redirected to the gleaming new, glass-walled members tasting room to check-in. While there, we select a bottle of wine—2017 Artist’s Blend, consisting of Grenache-Syrah-Mourvedre blend, with a touch of Tannat. Our picnic lunches are on the counter, waiting for us to pick them up and carry them off.
With two bottles, four wine glasses, and two brown bags in hand, we make our way through the light and airy tasting room, open the door to the beautifully landscaped grounds and begin looking for our husbands. We find them sitting at a wrought iron table at the far end of the picnic area, leaning back in relaxation in the middle of a cluster of leafy oaks. It looks like a very inviting place to be.
Before unpacking our lunches and discovering what the chef has in store for us, we pour a glass of wine, sipping appreciatively.
Our Picnic Lunch
When given a choice of what to order for our picnic lunch, the options were: meat, vegetarian, or gluten-free. Everything else was a mystery. But I believe in diving in, head first. Today’s gourmet sandwich is grilled ham and cheese tucked between two large ovals of artisan bread, accented with roasted yellow peppers. To accompany the mammoth sandwich, placed in large containers for sharing, is both a fruit salad and a pasta salad.
The vegetarian-gluten free request was met with a bit of puzzlement. But the chef came through with a bag of healthy beet chips and a trio of salads consisting of creamy potato, fruit, and pimento cheese. And I didn’t have to lift a finger, which is strange—and nice. I wonder if I’ll become spoiled?
It is always good to plan ahead, so I am grateful for my forethought in packing the items I did. I do wish I had packed serving spoons. However, we make do, using the plasticware provided to scoop up the salads and fill our sturdy blue plates.
A Perfect Day
Much to my relief, we are not melting. The four of us relax in a field of green, surrounded by grapevines and shaded by giant oaks. The sky wears a blanket of cooling clouds, and a summer breeze becomes our constant fan. The August weather is surprisingly pleasant.
After our food is consumed down to the last crumb, we continue to chat, drinking excellent wine, and relishing the day. Catching up. Michael walks to the tasting room and comes back with another bottle of wine.
Trudi’s cell phone rings; it is her friend from New York. Unfortunately, he is currently on hiatus from acting and singing in the Lion King on Broadway, because like so many other things, Broadway Theaters are shuttered during this season of Covid-19. When her friend learns the four of us are sitting among the vines sipping wine, he generously graces us with a song.
Windmills of Your Mind, sung acapella, wafts from the phone, across the grounds, toward the vines. A private concert under the trees! Trudi is overcome.
How perfect can one day get?
When someone finally looks at their wristwatch, we learn it is 4 p.m. It can’t be! When did that happen? Regretfully we gather up bottles and glasses, repacking plates and napkins and forks. Wine bottles go in recycling bins and we return our glasses to the tasting room. Trash and picnic supplies are placed in the trunk of our car. We are ready to depart, but not leave the moment…
Extending this day as long as we can, Michael explains the planned route for returning home. He warns Trudi and Bob, “It is a long twisty back road–some of it dirt.”
I remind them, they can take the highway. Trudi declines.
More on William Chris Vineyards
Picnicking and sipping wine at William Chris Vineyards is not foreign to me. However, due to circumstances, it was early in 2019 when I last visited. So, when stepping out of the car this morning, seeing all of the changes, it took my breath away. Remembering the first time I saw this winery when a farmhouse was their tasting room, the one thing I thought was, “Wow! You’ve come a long way baby! This is beautiful.”
William Chris Vineyards has been transformed since 2008 when it was founded. Yet it is still totally charming, retaining the essence of the Texas Hill Country. The yin and yang of old and new sing their song together.
William ‘Bill’ Blackmon and Chris Brundrett, owners and founders, both had extensive experience in the wine business when they met. They also shared the same philosophy on winemaking. This commonality was the basis of a partnership, with the end result being the creation of William Chris Vineyards.
They both agree that great wines are not made—but grown; also believing that wine should be inspired by the pleasure that is shared with an extended community of friends and family. The creation of each new vintage depends greatly upon these two priorities. These two men have created a magical haven for growing, tasting and sharing the fruits of their labor as well as producing beautiful wines that fulfill their priorities.
To learn more about William Chris Wines and winemaking process, check out their website at https://www.williamchriswines.com
While checking out the website, do not miss current information on their hours and Available Experiences
At this time RESERVATIONS ARE REQUIRED.
Current Hours of Operation:
- Monday thru Wednesday: 10am–5pm
- Thursday thru Saturday: 10am-6pm
- Sunday: 11am-5pm
Contact Information
- Address: 10352 U.S. Highway 290, Hye, Texas 78635
- Phone: 830.998.7654
- Email: info@williamchriswines.com
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