Why Senses is thankful this time of the year…

The 2014 vintage is winding down: wines are in barrel and vineyards are nearly dormant. This time of the year seems naturally suited for reflection and thankfulness as we prepare for the winter, maybe that’s why Thanksgiving falls when it does. I’ve always enjoyed Thanksgiving because it’s one of the few days out of the year where it’s socially acceptable to explore the limits of your stomach.

But pies, ports and ‘nog aside, I have a lot to be thankful for. I started writing this with the intent of expressing thanks for my family, friends and another great vintage, but you’ve heard that a thousand times from every other winery…

So I wanted to do something a little different: I’m thankful for my team. Senses is very small, there’s only five of us actually working on the project: myself, Chris, Max, Lexi and Kelsey. We hire out contractors for things such as harvest or bottling, but it’s really just the five of us running the show and I’m incredibly thankful to have such amazing people to work with.

I’m thankful for Chris’ undying optimism that has him flying so high most of the time I’m beginning to think the thin air is starting to have an effect on him. I’m thankful for Max’s business savvy and competitive spirit that drives us to better ourselves every year. I’m thankful for Lexi’s steady hand and organization that keeps everything running efficiently. I’m thankful for Kelsey’s work on our social media and wrangling us all for meetings and pointing everyone in the right direction.

And all of us are thankful for you, our awesome fans. Your support has kept us going through long hours and little sleep. So to show our thanks each team member is going to post their favorite Thanksgiving recipe to our blog over the next few days pairing each with one of our wines. Maybe our recipes and pairings will help and make someone’s Thanksgiving even more special.

That, truly, would be something to be thankful for.

Cheers, Myles