The Best Laid Plans…

Trying to ignore Michael’s, “You should never plan a picnic in March,” I continuing packing three separate baskets with three separate courses for our long-planned progressive winery picnic to three separate wineries—Lewis Wines, Signor Vineyards and Becker Vineyards. Our plans — made weeks ago. The month, chosen for a reason. The day, chosen for a reason. Our friends are out-of-towners, and it is Spring Break. It is almost a yearly tradition and today is the day. Weather Bug, as well as my husband, tell me perhaps I should reconsider. 

The weather forecast is for weak winter sun and lots of clouds. Temperatures are in the very low fifties and the March wind roars across the hills at 15 mph. I dress in the warmest clothes I own, donning two layers, throwing a third one into a small tote—just in case. I grab a wool neck scarf and my ultra-heavy winter coat.

The doorbell rings and David stands there smiling—in a long sleeve cotton shirt. No jacket. I accuse him of being an iron man and he tells me the weather is wonderful. I love an optimist. But, I tell him he is crazy.

The car loaded down, my coat on the seat beside me, the four of us head down back country roads toward our first destination. The drive is a bucolic wonder as we skirt the Blanco River, passing tiny farms with old stone farmhouses, continuing down lanes, rather than roads. The smallest, and to me, the most charming is the Hye-Albert Road which leads us to Hwy 290 and eventually, the turn-off to…

Lewis Wines

Lewis Wines is a relatively new winery with a young, energetic and dedicated staff, from the owners—Doug Lewis and Duncan McNabb — to the individuals who man the tasting room. This venture is a dream fulfilled that took root in the attic of a nearby winery where Doug Lewis worked while finishing his degree in business at Saint Edwards University in Austin. During that time, while playing soccer, Lewis met Duncan McNabb, a pre-med student with a degree in chemistry. One thing led to another and soon Duncan embraced the dream of Doug Lewis and in 2012 a full-blown winery operation was established in the current location.

The goal of both Lewis and McNaab is to produce the best wine possible and source 100% of their fruit from Texas. They not only make Lewis wines from their estate vineyards, but they also source their fruit from several of the top grape growers in the state. The Texas Hill Country AVA vineyards have been in the grape growing business from four to almost twenty years. The Texas High Plains AVA, from which they source their fruit, has a variety of vineyards with vines that are up to thirty-three years of age.

(Scroll to the end of this blog post for more information on Lewis Wines.)

Choosing the Wine – a 2016 Rousanne

Arriving at the winery the first thing I notice is several families sitting in the sun at various picnic tables. I feel this very much justifies my March picnic decision. After instructing Michael and David which basket we need for our appetizer and first course, Lisa and I head into the tasting room to choose the wine. After discussing the multitude of ingredients making up our repast with the young woman taking care of us, she recommends a food-friendly 2016 Roussanne. This particular vintage is made from 88% Roussanne, with the grapes coming from a vineyard in the Texas High Plains. The balance of this wine is comprised of 12% Vermentino grapes from a vineyard in the Texas Hill Country. According to the tasting room expert, one half of the grape harvest for this blend was pressed and vinified in stainless steel, and the other half fermented with the skins.

Being more of an enjoyer of wines rather than an expert in the process, I am not sure what this means. But, she offers us a taste and it is lovely. I am not into normal wine tasting descriptions, but if someone asks what I think or how I feel about this bottle of Roussanne, I would say it is round and full and rich but not overly heavy and will pair wonderfully well with both our appetizers and first course.

Finding our Niche

Jared Hunsaker, in charge of the tasting room, accommodates all of our wishes and needs on this cold spring day. We find a comfortable corner in their outdoor patio area where heavy plastic curtains protect us from the aggressive breeze. However, it is still cold. Soon Jared ensures we are not only picnicking out of the wind but that we are also warm. Due to the two space heaters close to us, I even shed my winter coat.

The Appetizer

While Lisa and I sampled wine, David purchased freshly baked bread available in the Tasting Room. Taking turns tearing off large chunks of the sourdough, we nibble on the tender center and chewy crust. We also dip fresh radishes and sugar snap peas in a savory Caesar dip.

The First Course

Eventually, I slice the decadently rich goat cheese tart, placing a wedge on each plate. I add a recently tossed, lightly dressed salad of mesclun for freshness. The garlicky parsley pesto is the gold that gilds the lily on top of the savory tart. The four of us sit sipping and eating for several hours. We toast our good fortune at being here and being able to live la dolce vita. The four of us take nothing for granted.

All too soon we push ourselves up and out of our snug little nook. Packing up and carrying our assorted accouterments back to the car. But first, we stop by the tasting room and purchase additional Rousanne for our wine rack at home.

Lewis Wines – The Details

The Tasting Room is open from 10:30 am – 5:00 pm, every day of the week.  Reservations are not necessary but appreciated. You may make reservations through their website by clicking on this LINK

Lewis Wines is located at 3209 Highway 290 West, Johnson City, Texas 78636
512-987-0660

You may also follow them on Facebook, Twitter or Instagram

To read an additional blog on this winery and another Progressive Wine Country Picnic, click on this LINK.