Somewhere in between Summer and Fall here in the central coast’s wine region, lies a season of perfection. I’m not sure if it’s because the best produce is being harvested, or that the weather invites you to be outside both during the day and into the evening. It’s the time of year near crush season in the vineyards, and the air has a sweet scent of fullness, with days that make you wish time would stand still so you can savor the moment for as long as possible. This perfectly describes the day for Banjo & Beverly.
They chose their venue, Hammer Sky Vineyards, because it is a historic working estate vineyard, with the original building dating back to 1904. Best known for their Cabernet & Zinfandel varietels, Hammer Sky has done a good job of keeping things up to date, and original. Hammer Sky winery is also known for its views, and has the perfect position for enjoying the sunset. It feels like it was built for family get togethers. The guests, who were mostly from Los Angeles and San Francisco, were calling the estate the most elegant and enchanting location for a wedding. Umbrella Tree designs did the invites and save the dates.
Jenn at Allure Event Designs produced the event and floral decor. Joel VanZ, who specializes in outdoor wedding films, captured the day so well. He is about to release the feature highlights of the day soon. Santa Barbara Classic Party Rentals supplied the elegant and hand-crafted dark wood tables, and Kramer Entertainment was in charge of the event’s lighting.
Catering by Chef Charlie, who specializes in pairing wine with international foods and the freshest local meats & seafood, selected the most delectable local culinary cuisine, combined with a few imported European treats to pair perfectly with some of the excellent wine that Banjo chose for this wedding. Among some of the highlights of the day were the butternut squash ravioli paired with a Kendal Jackson Highlands Camelot Chardonnay. The braised short ribs paired with Villacana Cuvee. The most popular wine was an ’07 Syrah from Caliza which was bold and “jammy”. My personal favorites on the cheese & charcuterie table were the fresh local honeycomb with the french brillat saverin, saint agur with pyreneese. The salad had a 5 year banyuls cherry vinaigrette.
All in all this event was spectacular!