On a recent unplanned road trip, I ended up in the Brazos Valley. So, I worked on my goal of visiting all 256 Texas counties by driving about. This meant I ended up at Chapelton Vineyards at Lyn Ranch, quite unexpectedly. (website)
First let me say, I’ve not been to Napa, but I’ve seen pictures of tasting rooms, and the interior of Chapelton rivals some of them. Not having a reservation, was not an issue, though I can tell they do prefer if you make one. At only an hour from Houston, and about an hour from Aggieland, it is perfectly placed for a day trip. Though, they do offer villas for overnight stays.
After being seated at a lovely little table by the windows, I tried to discreetly pull out my notebook. Michelle Lyn, an ER doctor and one of the owners, immediately took notice. She insisted on introducing me to Allie Ferguson, the GM and Kelly Meyers, the winemaker. Both were in the process of getting ready for a members only event, so I will need to head back another time to continue conversations with Kelly, who also has a data background like me. Pictures in the gallery in Final Thoughts.
2022 Riesling
After options to do the chocolate tasting add-on to the wine tasting, we got started with the Riesling. I forgot to take a picture of both the Riesling and the chocolate tasting before diving in. However, this is a solid Wednesday wine. Good lemon, apple and jasmine on the scent. The taste is warm peach and cantaloupe. A bit acidic on the finish once it warms up, but really drinkable. It paired well with the chocolate caramel and that made it rather fruity bringing out the stone fruit (peach and the tang of nectarine). The grapes are from Columbia Valley, WA, so it’s no surprise it’s a Silver Medal Winner in the Winemaker’s Challenge. The more it was exposed to air the more it changed – a bit more acidic but rounder in flavor.
I decided this should be served on Wednesday night with shrimp scampi, takeout rainbow rolls with wasabi, or if you’re feeling the need for something special caviar (and creme fraiche).
2023 Texas Rosé
This new release is perfect for Friday afternoon on the porch when you’ve decided you’ve had enough analysis of work for the week. But don’t misunderstand this is NOT a porch pounder. This is a sit and sip as it’s a dry rosé. This is also the only wine on the tasting menu (at the time) that used Texas grapes. It’s a blend of Estate Tempranillo and Marsanne from the High Plains.
The color, depending on the light, ranges from blush to peach and has a slight effervescence to it when viewed. (Meaning I liked watching the tiny bubbles in the light.) I didn’t get watermelon or grapefruit on the scent, more soap and hibiscus. It tingled the tongue with almost no flavor at first, but had what I finally figured out what was a watermelon rind pickle finish. So, the watermelon is there, but its not sugary. As it warmed up, I got the grapefruit scent and a floral like stock (you know the flowers you walk past at the grocery store that smell amazing).
2022 Malbec
This malbec uses grapes from the Uco Valley, Argentina, and my first note says “I’m in love.” I wrote that before I realized it was Argentinian grapes. It also won a silver medal at the Winemaker’s challenge. It’s got black fruit, cherry, blackberry and drier than I expected. The dry finish kept my mouth watering and I just wanted to drink more. It smells sweet, but it’s not. It went well with the chocolate it was to pair with. I didn’t get the “violet essence” when I smelled it – but maybe the dark fruit just took over for me. It spent 6 months in new French oak only.
At this point the charcuterie board had arrived, so started trying the wine with the cheese. The muenster smoothed it out (softened the tannins, which were already soft, but the cheeses made it even softer). It also brought out an earthy flavor. The strawberry jam brought out the berry and makes it pop. As it warmed up I got baking spices and campfire.
I want to pair this with burnt ends or a T-bone on a Friday night. Better yet, Randy’s Blackberry Filet would just make the berries pop out all over the place. It also made me think of Landry’s prime rib. Oddly, I don’t usually associate Malbec and dessert, but this made me want to try it with a Daim Torte (a Swedish dessert of crunchy toffee, caramel and chocolate) or a Black Forrest Cake (maybe German Chocolate, but I’m not sure on the coconut).
2021 Syrah
This Syrah uses grapes from Lodi, California and received 91 points plus wone Gold at the Winemaker’s challenge. It’s very berry and after the Malbec almost sweet. It hits the tongue and explodes with acid and then fades to berry flavor lingering, just begging you to drink more. The chocolate brought out the acid and blackberry cobbler with cinnamon and allspice drying out the tongue. But – Yummy! As it warms up, it gets earthly and baking spices with peppers but not overbearing.
Since it went well with the cheddar, I want to pair this with Domino’s Wisconsin Six Cheese Pizza with the white garlic sauce on a Thursday – oh and make it a pan pizza because then it’s like eating cheesy bread. Another option is that I want to pair it with H-E-B’s Texas Tornadoes – the Texas version of a scotch egg (sausage/beef wrapped around a stuffed jalapeño).
Final Thoughts
Fortunately, or unfortunately, however you look at it – they got busy. Plus, the first Saturday of the month is member-only event called Winemaker’s Hour, during which, guests can join winemaker Kelly on a journey though the vineyard, production room or other spaces while enjoying wine.
I’d been holding off on eating the charcuterie board so I could get a glass of something and really enjoy it. Unfortunately, the waitress just disappeared. Thus, I enjoyed the board with Washington County’s finest still water. Eventually I caught someone’s attention after having sat for sometime, and by then I was just so disillusioned that I didn’t ask about buying a bottle or two (even though I’d liked to have done so) and the waitress didn’t ask about buying one or joining the wine club. Kurt Lyn (the other half of the Lyn owners) did come out and take a picture of me and my companion in front of their sign.
But I left with a sad feeling. I’d really enjoyed the tasting, the wine and the little discussion I had with the staff – but as anyone in hospitality can tell you – the experience in the end is what determines if people return. Maybe, I had too high of expectations based on the first hour of my tasting experience. However, since I’d like to do their VIP tour and tasting at some point, and maybe stay in a villa, I’ll head back down (this time with reservations), just not any time soon.
However, I would encourage you to visit (just not on a first Saturday) as the wine is divine, the food is good and the views are amazing.
I also had high expectations as the is the first wine tasting where not a single wine fell in the Monday category. Not familiar with my weekday rating system, check out the explanations here.
