The Williamsburg Winery’s most intimate connection with customers is through its Wine Club, which provides members with the ultimate experience in world-class wine and food. Meet Doris H. Elliott, a native of Kaiserslautern, Germany, who feels as if she’s in Europe when she visits Wessex Hundred. Joining the Club: When Elliott used to fly in from Arizona to visit to her sister and brother-in-law, they would visit the Williamsburg Winery for lunch at the Gabriel Archer Tavern.

Barrel making is an art steeped into history and century-old tradition. While technology has improved the process, it still relies on the handiwork of artisans and craftsmen at every stage. No two barrels are identical. Oak has been the wood of choice over time, as its wood is robust, hard and dense. The Williamsburg Winery favors the wood found in France, including the common oak or Quercus Pedunculata — its wide grain leads to the release of its tannins fairly quickly. Ano

Turn into the pastoral entrance of the Wessex Hundred farm that leads to the Williamsburg Winery and you’re prompted to slow down before you spot the first speed limit sign. There’s more to savor here than just the wine. Follow along as we take you on a tour that starts with a lingering drive past the crape myrtles — a brilliant fuchsia-red when in bloom. Look past them to the right for your first glimpse of vineyards — these are Petit Verdot, Traminette and Cabernet Franc, p

Guests visiting the Williamsburg Winery know its founder, Patrick Duffeler, as a friendly fellow with a warm handshake, a storyteller with an exquisite memory for names and dates and the ability to weave the spiciest of details into delightful anecdotes. Decades before he envisioned owning a winery in Williamsburg, the Belgium born businessman was tasked with creating the inaugural Marlboro Formula One race car team for Philip Morris, his employer in the early ’70s. For six y