2201 Chartermark Drive, which will soon host Waters Edge Winery Midlothian. (Jackie DiBartolomeo photo)
A new franchise location for a national winery and bistro brand will soon make its Richmond-area debut.
Waters Edge Winery Midlothian is opening in a newly constructed, 7,400-square-foot building at 2201 Chartermark Drive off Charter Colony Parkway in Chesterfield County.
The location is part of Waters Edge Wineries, an urban winery franchise that has 12 locations across the U.S., with three more, including the Midlothian location, set to open this year.
The franchisee of the Midlothian location is Paul Williams, who said the concept is an “urban winery”: instead of rolling hills of grapevines, Waters Edge grapes and juice are imported, and winemaking equipment will be housed within the building and wine made in front of guests’ eyes.
“There’s not many urban wineries, where you can bring in juice concentrates from Europe or California or Australia and make wines here, like a small brewery,” Williams said.
A Richmonder for the past decade, Williams has been in freelance IT and finance consulting since the ‘90s up until last summer. He’s also worked in various chief information officer roles over the years, including for Alvarez & Marsal and Mechanicsville-based Bowlmor. From 2016 to 2024, he was CIO for the Virginia ABC.
But around three years ago, Williams began to question staying in his corporate spheres. With his penchant to create things and his work in the alcoholic beverage industry, he settled on an urban winery as his next move.
Paul Williams and his wife, Rebecca. (Courtesy Williams)
For Williams, who grew up in England, the industry is a sort of homecoming. His childhood was spent on a fruit farm, where his family made wine.
“Doing that stuff has always been there. I know how to do it, I know the process and I’ve made wine before,” he said.
In his research, Williams stumbled upon the Waters Edge franchise in Norfolk, which is the brand’s only other outpost in Virginia. It’s owned by Dyan and Jason Witt.
Waters Edge Wineries was originally founded in 2004 by Ken and Angela Lineberger as a franchise concept with a first location in California.
Meeting with Norfolk franchisee Jason Witt, Williams admired the Norfolk site, its operations as a Waters Edge location and Witt’s “attention to detail,” Williams said. That led him to signing on to be the winery’s newest franchise location.
“A lot of the stuff that was attractive about Waters Edge specifically is they have a lot of well-developed training material, and they have a philosophy of training…. They have a lot of stuff they’ve developed in terms of how this works,” Williams said.
Williams signed a franchise agreement last December, and is set to open in Midlothian sometime later this year or early next year.
The building for Waters Edge Winery Midlothian is new construction, having just been completed by Titan Construction Group for owner Riverstone Properties, and becoming leasable around March. Williams signed on about a month ago.
The Midlothian location will have a bar, restaurant, winery setup and event space, with some patio seating outside.
A nearly 1,000-square-foot kitchen will be in the back of the winery, while the winemaking area will be in front of that, and the bar in front of that. Dining areas will fill in other parts of the space, forming a sort of “U-shape,” along with event space also in the building.
Its capacity should be around 200 people, Williams said.
Williams plans to sell custom labeled wine and run a wine club in the space, which will give members discounts at the restaurant. He also plans to have events like winemaking classes and some form of weekly entertainment.
With not many businesses in the area using urban or suburban space to make wine, Williams said he was confident in bringing the Waters Edge brand to the area.
“It was looking for something with a margin and competitive edge, and making wine gives you that, which is survivability of the business,” he said.
Williams is self-financing the whole concept. So far, he’s put in around $320,000.
Currently in the design and planning phase, indoor construction should start within the next three or four weeks. Williams has already placed orders for the primary winemaking equipment and is looking into kitchen equipment purchases.
“We’ll put about $1.2 million into it for construction, and about another $350,000 in equipment, furnishings and then probably $100,000 for initial inventory to get going,” Williams said.
Williams is still working on a wine list, but said he currently has the ability to make up to around 45 wines. He plans to outsource some options like sparkling wines, which he does not have the equipment for.
The food menu, which is subject to change, currently has prospective options like a black truffle burrata, a smoked gouda arancini and sweet and spicy grilled shrimp skewers.
Williams said there will likely be around four full-time employees and 16 part-time employees when the winery opens. Currently, it is just him and his wife working on the concept.
If the location is successful, Williams could look to open more in the area in the future. And as he’s getting the word out into the community, he’s heard lots of excitement thus far, he said.
“I feel like I’m jumping off a cliff, and I have days of doubt…but I have this much space, this much interest,” he said.
2201 Chartermark Drive, which will soon host Waters Edge Winery Midlothian. (Jackie DiBartolomeo photo)
A new franchise location for a national winery and bistro brand will soon make its Richmond-area debut.
Waters Edge Winery Midlothian is opening in a newly constructed, 7,400-square-foot building at 2201 Chartermark Drive off Charter Colony Parkway in Chesterfield County.
The location is part of Waters Edge Wineries, an urban winery franchise that has 12 locations across the U.S., with three more, including the Midlothian location, set to open this year.
The franchisee of the Midlothian location is Paul Williams, who said the concept is an “urban winery”: instead of rolling hills of grapevines, Waters Edge grapes and juice are imported, and winemaking equipment will be housed within the building and wine made in front of guests’ eyes.
“There’s not many urban wineries, where you can bring in juice concentrates from Europe or California or Australia and make wines here, like a small brewery,” Williams said.
A Richmonder for the past decade, Williams has been in freelance IT and finance consulting since the ‘90s up until last summer. He’s also worked in various chief information officer roles over the years, including for Alvarez & Marsal and Mechanicsville-based Bowlmor. From 2016 to 2024, he was CIO for the Virginia ABC.
But around three years ago, Williams began to question staying in his corporate spheres. With his penchant to create things and his work in the alcoholic beverage industry, he settled on an urban winery as his next move.
Paul Williams and his wife, Rebecca. (Courtesy Williams)
For Williams, who grew up in England, the industry is a sort of homecoming. His childhood was spent on a fruit farm, where his family made wine.
“Doing that stuff has always been there. I know how to do it, I know the process and I’ve made wine before,” he said.
In his research, Williams stumbled upon the Waters Edge franchise in Norfolk, which is the brand’s only other outpost in Virginia. It’s owned by Dyan and Jason Witt.
Waters Edge Wineries was originally founded in 2004 by Ken and Angela Lineberger as a franchise concept with a first location in California.
Meeting with Norfolk franchisee Jason Witt, Williams admired the Norfolk site, its operations as a Waters Edge location and Witt’s “attention to detail,” Williams said. That led him to signing on to be the winery’s newest franchise location.
“A lot of the stuff that was attractive about Waters Edge specifically is they have a lot of well-developed training material, and they have a philosophy of training…. They have a lot of stuff they’ve developed in terms of how this works,” Williams said.
Williams signed a franchise agreement last December, and is set to open in Midlothian sometime later this year or early next year.
The building for Waters Edge Winery Midlothian is new construction, having just been completed by Titan Construction Group for owner Riverstone Properties, and becoming leasable around March. Williams signed on about a month ago.
The Midlothian location will have a bar, restaurant, winery setup and event space, with some patio seating outside.
A nearly 1,000-square-foot kitchen will be in the back of the winery, while the winemaking area will be in front of that, and the bar in front of that. Dining areas will fill in other parts of the space, forming a sort of “U-shape,” along with event space also in the building.
Its capacity should be around 200 people, Williams said.
Williams plans to sell custom labeled wine and run a wine club in the space, which will give members discounts at the restaurant. He also plans to have events like winemaking classes and some form of weekly entertainment.
With not many businesses in the area using urban or suburban space to make wine, Williams said he was confident in bringing the Waters Edge brand to the area.
“It was looking for something with a margin and competitive edge, and making wine gives you that, which is survivability of the business,” he said.
Williams is self-financing the whole concept. So far, he’s put in around $320,000.
Currently in the design and planning phase, indoor construction should start within the next three or four weeks. Williams has already placed orders for the primary winemaking equipment and is looking into kitchen equipment purchases.
“We’ll put about $1.2 million into it for construction, and about another $350,000 in equipment, furnishings and then probably $100,000 for initial inventory to get going,” Williams said.
Williams is still working on a wine list, but said he currently has the ability to make up to around 45 wines. He plans to outsource some options like sparkling wines, which he does not have the equipment for.
The food menu, which is subject to change, currently has prospective options like a black truffle burrata, a smoked gouda arancini and sweet and spicy grilled shrimp skewers.
Williams said there will likely be around four full-time employees and 16 part-time employees when the winery opens. Currently, it is just him and his wife working on the concept.
If the location is successful, Williams could look to open more in the area in the future. And as he’s getting the word out into the community, he’s heard lots of excitement thus far, he said.
“I feel like I’m jumping off a cliff, and I have days of doubt…but I have this much space, this much interest,” he said.
A convenient location amongst the residential enclaves in this part of Midlothian. Well done.
But is supposed to be an urban winery in about a non-urban area as one finds in RVA. Norfolk’s location is off Hampton Blvd and close the Lafayette River and Norfolk Naval Station. This is near day care and dentist Charter Colony. I wonder what was the reason behind the location choice.
To be the sole offering for on-premise alcohol within walking proximity of single family, apartment, and townhomes surrounding the location. I’m assuming the issue of patron’s children wandering while their parents sip and eat will need to be addressed early to avoid the same issues some breweries have encountered.
Parental issue
I agree but the parental issue affects other patrons. Many want to avoid having to deal with “parental issues” when dining out.
Perhaps your interpretation of “urban” is too literal. I suppose the point is to have a wine producing establishment that is not confined to the typical agricultural and rural environs. Again, there are a lot of homes, apartments, and condos in this area and not many, if any, dining or drinking options. Besides, a glass of wine after a hectic day at work may be in order for your daycare worker, nurse, or physician.
This is going in right down the street from where I live (Charter Colony) and it’s a great idea. We have tons of people in here that either go up towards Winterfield Rd to the brewery and restaurants there or down the street to the villages at Waterford. I think the location is going to benefit him more than hurt him.
Fruit Juice!
It’s getting crazy. ““There’s not many urban wineries, where you can bring in juice concentrates from Europe or California or Australia and make wines here, like a small brewery,” Williams said.”
Beer? is that what Williams is talking about? Hilarious.