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.
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