Aromas of Wine &amp; Perfume: A Sensory Experience of Scent &amp; TerroirSunday, May 17th | 1:00pm - 4:00pm&nbsp;An Unforgettable Afternoon of Sensory DiscoveryThe afternoon begins with an intimate introduction to perfume composition, where guests learn how master perfumers layer scents and blend fragrances. Under expert guidance, guests will select from three distinctive fragrance bases:&nbsp;• Light, airy florals that dance on the senses• Warm, enveloping woodsy aromas that ground and comfort• Fresh, aquatic notes that invigorate and revitalize&nbsp;The magic unfolds as guests personalize their creation by blending up to 10 additional fragrance notes, crafting a perfectly balanced 20mL signature scent to take home.&nbsp;Empowered with heightened sensory awareness, guests will then enjoy a&nbsp;revelatory wine experience led by Early Mountain's Sommelier Peggy Kearns Dean.&nbsp;The session explores 5 carefully selected wines using newly developed aromatic vocabulary, discovering layers of complexity in every pour. Each wine will be thoughtfully paired with seasonal culinary bites designed to enhance both the wine's aromas and flavors.&nbsp;About B ParfumsOur partner, B Parfums, is a distinguished custom fragrance house renowned for creating immersive scent experiences using the world's most exceptional aromatic materials. From Bulgarian rose and Italian bergamot to Indian sandalwood and Madagascar vanilla, their globally-sourced palette of premium botanicals offers unparalleled purity and aromatic richness.&nbsp;$145 General Public | $125 Members&nbsp;Limited seating available - reserve your spot now for this unique sensory adventure!

Aromas of Wine & Perfume: A Sensory Experience of Scent & Terroir 

Edible Insight: The Art of Raw Cooking June 6, 2026 | 1:00–4:00 PM&nbsp;Join Executive Chef Tim Moore and Chef de Cuisine Kristen Hall for an interactive culinary experience exploring the elegance and precision of raw cuisine. This immersive Edible Insight focuses on how chefs transform uncooked ingredients into refined, beautifully composed dishes through technique, balance, and intentional presentation.&nbsp;During the chef-led demonstration, guests will experience the foundations of modern raw cooking as Chef prepares and plates a composed ceviche dish while discussing:&nbsp;<ul><li>the fundamentals of ceviche, crudo, tartare, and carpaccio&nbsp;&nbsp;</li><li>acid curing and seasoning raw ingredients</li><li>balancing acid, salt, fat, and texture</li><li>creating contrast, movement, and harmony on the plate</li><li>modern plating philosophy and intentional garnish placement</li><li>how restraint and thoughtful composition elevate a dish</li></ul>&nbsp;Following the demonstration, guests will compose and plate their own raw dish using seasonal ingredients and plating tools. A lighthearted competition will follow, with one guest awarded “Best Composition” and a bottle of Early Mountain wine.&nbsp;The experience concludes with a seasonal, family-style dinner inspired by the flavors and techniques explored throughout the class.&nbsp;$175 | $155 members | Service charge is included, tax added at checkout.&nbsp;Menu~&nbsp;Pickled Cremini MushroomsPaprika &amp; Oregano&nbsp;Chilled Confit Dutch PotatoWhole Grain Mustard Vinaigrette, Chive, Dill&nbsp;Ahi Tuna CevicheWatermelon, Cucumber, Toasted Sesame,Spicy Soy Vinaigrette, Coriander&nbsp;Ember Roasted CarrotsPoblano Puree, Feta Crumble Pickled Red Onion,Hazelnut, Fine Herbs, Mint, Sherry Vinaigrette&nbsp;New Frontier Bison RibeyeRoasted Summer Squash, Seven Spice, Cilantro Chimichurri&nbsp;Blueberry PavlovaYuzu Sorbet, Candied Fennel, Lemon Verbena, Olive Oil

Edible Insight: The Art of Raw Cooking

<h3>In the Vineyard with Maya Hood White &amp; Jon Ruel</h3>June 27, 2026 | 11:00 AM–1:30 PM&nbsp;A rare opportunity for an afternoon in the vineyard with Maya Hood White and Jon Ruel. &nbsp;Walk the vines together, overlooking the estate, as conversations unfold around the decisions that shape each vintage and what ends up in the glass. Guests will hear an update on the 2026 vintage while learning about the seasonal cycle in the vineyard, including the transitions from budbreak through bloom, set, veraison and ripening. We will also review all the work that happens in the vineyard as we focus on growing the highest possible quality grapes each year.&nbsp;After that, we’ll settle in for lunch together at a table set among the vines, served family-style, with bright, seasonal dishes and wines selected to reflect the vineyard around you.&nbsp;&nbsp;An immersive, educational, and unforgettable afternoon in the vines with our winemaker and our president!&nbsp;$175 per guest | $155 members | Includes all service fees, tax added at checkout.Family Style Menu: Fried Chicken Buttermilk Biscuits, Seasonal Jam&nbsp;Chilled Poached Salmon Green Goddess, Watercress, Cucumber, Dill&nbsp;Melon &amp; Prosciutto Cantaloupe, Aged Virginia Country Ham, Chervil, White Balsamic&nbsp;Heirloom Tomato &amp; Peach Salad Burrata Cheese, Pink Peppercorn, Toasted Benne Seed, Basil&nbsp;Blistered Shishito Peppers&nbsp;Black Garlic Ponzu&nbsp; Marinated Olives&nbsp; Blueberry &amp; Lemon Popsicle &nbsp;

In the Vineyard with Maya Hood White & Jon Ruel

<h3>Summer Supper Somm</h3>Saturday, July 11 | 6:00–9:00 PM&nbsp;Join us for the second annual Summer Supper Somm, an evening that captures the height of the season through one of its most celebrated ingredients.&nbsp;Following a sold-out debut and one of the most talked-about events of last summer, this year’s dinner returns with a renewed focus on peak-season heirloom tomatoes from Village Garden RVA, brought to life through the creative vision of Executive Chef Tim Moore and thoughtfully paired with Early Mountain wines.&nbsp;Set against the vineyard at peak season, this five-course, wine-paired dinner explores the depth, nuance, and versatility of the tomato. Chef Tim’s approach is both precise and expressive, with each course offering a distinct interpretation of the ingredient—thoughtfully composed, unexpected, and deeply reflective of the season.&nbsp;Throughout the evening, Dave and Barbara of Village Garden RVA will share insight into their farming philosophy and the care behind the tomatoes featured on each plate.Seats are limited for this intimate gathering.&nbsp;$205 per guest | $185 members | Includes all service fees, tax added at checkout.&nbsp;Reserve your seat at the table.&nbsp;