We are accustomed to hibernating a bit in the winter times.  We retreat to the cellar, ferment and age with the wines.  We find ourselves amused by smaller beauties like buds on vines, mushrooms hidden under a canopy of cathedral-like pines, and a would-be snowflake drifting through the gray skies.  And so our event-year takes some time to regain itself and we begin welcoming guests to the winery once again in February, for love.  There is a dinner, dimly lit, with flowers, tastes and smells to savor and share.


Written by harrisbridge

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