Wines

special release

She flows, ever so silkily across your tortured tongue, decadent as Uni, deftly topped with an unbroken quail egg yolk and freshly diced wasabi, as blistering as scallop ceviche marinating in fresh Fresno chilis, harvested forthwith from the briny calm crystal-clear waters of Santa Cruz Island southwest of Santa Barbara. Like diving bravely in from under sail, your only choice is to jump right in. Oh, and her perfume, yes, her perfume dazzles with dollops of honeydew melon, sprays of star jasmine, sashays of saltwater and fragrant Santolina flowers, cool and comforting like a chilled Crimson Sweet watermelon slice on a hot summer day. 

In the quiet of the Japanese garden, Mei wandered slowly, her fingers brushing the soft petals of hibiscus lining the pea-gravel paths. The air was thick with the promise of spring—hints of cherry blossoms drifting on the breeze, mingling with the scent of fresh cacao leaves and a faint trace of pink peppercorns. Her mind felt at peace here among the rustling leaves and the occasional hum of distant city life and the bay harbor just beyond the garden walls.

Even the rustic chair is overflowing with wicker baskets and jute bags bursting with the bounties of a foraging excursion. In a cast iron pot hanging above the hearth, red wine-soaked sausage simmers gently amidst lion’s mane mushrooms, Cara Cara orange peels, tarragon, wild ramps, leeks and Tulbaghia Violacea the aromatic, edible, purple, wild garlic flowers.