VISTAS Magazine Aug/Sep 2024

VISTAS

AUGUST/SEPTEMBER 2024

M A G A Z I N E

SUMMER

SELECTIONS SEASONAL PICKS & PAIRINGS FROM PREMIUM BIPOC WINEMAKERS

WINE COUNTRY

JAMILA MORGAN LAKE SHARES HER FAVORITE HIDDEN GEMS

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J ourney

CORDIALLY INVITES YOU TO GAIN ACCESS TO EXCLUSIVE NETWORKING OPPORTUNITIES & PRIVATE EVENTS

A MEMBERSHIP NETWORK FOR THE SOUL OF SONOMA COMMUNITY

KARAMU CLUB BENEFITS Karamu Club members receive online community access, complimentary webinar registration, free member onlyexperiences, and discounted rates for larger events. Members who upgrade receive access to exclusive wine dinner and networking reception experiences curated by celebrated BIPOC chefs and wine experts. They select from a choice of an online-only package, to four to unlimited events in the city chapter of choice, or nationwide events. They also receive VIP access to Soul of Sonoma festivals, cocktail soirées, themed nights, and weekend getaways.

Karamu Club members meet renowned chefs who use their platforms to support local farmers and producers, promote sustainable practices, give back to their communities and inspire others to do the same.

PARTNER WITH US! EMAIL SOULOFSONOMA@GMAIL.COM / VISIT WWW.SOULOFSONOMA.COM / CALL (877) 550-3003

2018

ON

2024

THE

VINEYARD

BY AIR, LAND, & SEA PAIRING MENU | AUGUST 10, 2024 | 4PM TO 7PM MARTHA’S VINEYARD

EMBARQUE IBEST WINES, WHITE BLEND, SOUTH AFRICA

2023

RED, BLACK, & GREEN UNITY SALAD WITH SUNDRIED TOMATOES, & BLACKBERRIES

SEA SAANJ WINERY, ROSÉ, LAKE CHELAN AND COLUMBIA VALLEY,WA

2022

PAN FRIED CATFISH ATOP ARTISINAL CHEESE GRITS

LAND IBEST WINES, RED BLEND, SOUTH AFRICA

2023

SAVORY GRILLED LAMB ON A BUTTER BEAN PURÉE

AIR OKAPI SAUVIGNON BLANC, NAPA VALLEY, CA /

2023

OKAPI CABERNET SAUVIGNON, NAPA VALLEY

2014

JERKED DUCK CONFIT WITH WINE SAUCE

DESEMBARQUE SAANJ WINERY, RIESLING, LAKE CHELAN AND COLUMBIA VALLEY,WA PINEAPPLE CAKE WITH A RUM REDUCTION

CURATED BY SOUL OF SONOMA PREPARED BY CHEF GENO

2023

ISSUE 01

November 2025

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PERCENTAGE OF VISTAS READERS WHO ARE WOMEN

85%

94% HAVE EARNED A BACHELOR’S OR ADVANCED DEGREE VISTAS magazine, features in depth stories on local and national food and wine experiences, art, travel, advice, business features, and more! www.vistasmagazine.com

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MAGAZINE

VISTAS PUBLISHER Patrice Davenport MANAGING EDITOR Shelby Stephens CREATIVE MANAGER Khayla Biscoe FEATURE WRITER Michelle McGruder Morgan

CURATED

WEDDINGS

We invite you to create and share magical moments with your guests!

EDITORIAL WRITERS Emily Williams Dr. Pauline Rainer Alexandra Brown Dawn Wilson Jamila Morgan Lake

From the first toast to the last—and every pour in between—Soul of Sonoma is here to make it easy to leave a lasting impression on your guests.

Speak with us for a consultation where we’ll help you pick wines from black winemakers that pair with your menu, find a signature cocktail that’s love at first sip and choose a special bubbly to truly celebrate the happy couple!

WHY CHOOSE SOUL OF SONOMA TO CREATE YOUR WINE LIST? We work with you to curate wine from winemakers of color from around the world. Let Soul of Sonoma be your trusted resource to make culturallyinclusive selections for your perfect day. The best part? We have dozens of wines that we can curate and we will work with your venue and or caterer to create the perfect pairings.

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VISTAS MAGAZINE 2021 L Street NW Suite 161 Washington, DC 20036 (877) 550-3003 www.soulofsonoma.com/vistas Please email advertising inquiries, press releases, and editorial proposals to inquiries@soulofsonoma.com

SUMMER 2024 WINE SELECTIONS BIPOC WINEMAKERS

SOS SUMMER WINE SELECTIONS

2014 OKAPI CABERNET SAUVIGNON NAPA VALLEY Gently swirl your glass and inhale the massive flavors of black fruits, blackberry pie and a flirtatious sprinkling of spicy minerality. Earned a GOLD medal and score of 91 from the East Meets West competition in 2015. 90 points from Decanter. Okapi Wines are vegan and virtually free of the additives used in mass-produced wines. Use code: ASPEN and take advantage of $1 shipping.

2023 OKAPI SAUVIGNON BLANC NAPA VALLEY An ethereal mélange of tangerines, peaches, pineapples and white pears swirl and entice your nose. The palate opens deep, silky and round with Meyer lemon, crème fraiche, honeydew melon, alfalfa clover, cold red licorice, and stone fruits, along with some other newly invented categories of dreamy summer fruit deliciousness.

2020 IBEST WINES RED BLEND SOUTH AFRICA Indulge in the essence of South African allure with iBest Wines Red Blend, a 750ml symphony of flavors that captivates the palate.

Meticulously crafted, this red blend harmonizes the rich character of South African grapes, promising a sensorial journey of depth and finesse. With each sip, embrace the captivating notes that dance between velvety berries, subtle spices, and a hint of earthiness. Elevate your wine experience with iBest Wines Red Blend – where the spirit of South Africa is bottled for your enjoyment in every pour.

Cheers to the vibrant essence of the Rainbow Nation in a glass!

2020 IBEST WINES WHITE BLEND SOUTH AFRICA This white blend from South Africa contains a combination of Chenin Blanc and Sauvignon Blanc grapes to create a refreshing and vibrant flavor. The Chenin Blanc brings aromas of ripe melon, peach and honey, while the Sauvignon Blanc adds zesty citrus, tropical fruit and herbaceous notes. The balanced acidity and rounded body make this an excellent choice for casual sipping or to pair with light fare.

Enjoy this fresh and flavorful white blend at any occasion.

SOS SUMMER WINE SELECTIONS

2022 SAANJ ROSÈ COLUMBIA VALLEY, WA Experience this fresh and lush rosè gold wine.

Breathe in the delightful aroma of floral, jasmine, strawberry and apple. Savor the refreshing silkiness of our Rosé. A burst of red berries dances on your palate, leading to a mellow, clean finish. Now taste the hints of lemon, dragon fruit, herbal and melon.

2023 SAANJ RIESLING COLUMBIA VALLEY, WA This delightful translucent sun-kissed yellow wine. Breathe in the aroma of peach, orange, floral and fragrant. Experience perfect flavor balance with our vibrant Riesling! Juicy fruit upfront, zesty tart finish —pure balance. Now enjoy the taste of mango, honey and creamed honey. Juicy fruit upfront, zesty tart finish—pure balance.

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UNVEILING THE VISION

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CONTENTS

We enjoyed our conversation with Lloyd Davis who has curated a worldclass team of wine professionals at Corner 103.

SPICING UP NAPA

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Chef Leilani’s new tasting room is adding culture and inclusion to downtown Napa along with an extra pinch of “flava.”

BUBBLY BORN IN THE USA Winemaker Chris Christensen created America's first sparkling Sauvignon Blanc and he continues to innovate through Bodkin Wines.

PASSION IN A BOTTLE With a love for red wine, J. Moss Winery offers a premium tasting experience with world-class award winning wine from Napa Valley.

A HUMANITARIAN’S JOURNEY Philanthropist Nicole Commissiong shares her path of working hard and giving back harder.

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THE NAPA I KNOW &

California’s Wine Country is a popular destination located in the northern San Francisco Bay Area most known as a worldwide premiere region for wineries, Michelin star restaurants, boutique hotels, luxury resorts, historic architecture, and cultural traditions. Sonoma County and Napa Valley are the heart and soul of Wine Country. Soul of Sonoma’s Chief Experience Officer, Jamila Morgan Lake’s, shares her favorite places in the area to sit and sip.

B

eing from Northern California, I cannot convey the number of times my family and I have been asked to recommend the best places to visit in Napa. As Soul of XXXXXXXX Sonoma’s Chief Experience Officer (CXO), I was happy to learn that VISTAS Magazine would dedicate an issue to the Grande Dames of American wine country, Napa and Sonoma Counties.

I live in a community in proximity to Napa, which has made it a wonderful destination for date nights and trips to Tedeschi Family Winery, where my husband and I are members. Aside from being a wine-lover, my professional journey into wine officially began after being gifted a Wine & Spirit Education Trust (WSET) course from my older sister, Patrice Davenport.

After we made an impromptu but fortuitous visit to J. Moss Winery. Within the year, I found XXXXXX

myself pouring wine at the J. Moss tasting room on the weekends (shout-out to Janet and James Moss).

During that same Napa visit, my sister and I had the pleasure of meeting the “Godfather of Napa” Gustavo Brambila, who began work as cellar master at Chateau Montelena Winery just three weeks before the infamous “Decision of Paris” results were announced. Gustavo was portrayed as a lead character in the 2008 film Bottle Shock, about the Paris tasting that made Napa a household name.

The pages that follow, feature a few of my favorite hidden gems in California’s wine country, including the incredibly beautiful McClelland House, Bubba’s BBQ in Sonoma, and Bear at Stanly Ranch. Another favorite, La Cheve doesn't take reservations, but trust me, dining there is more is worth the wait. Cheers!

Jamila Morgan Lake serves as Soul of Sonoma’s Chief Experience Officer. She is a Howard University alumni, health insurance industry veteran, proud wife and loving mom of four who resides near California’s wine country.

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TOP LEFT : JAMILA AT THEOPOLIS VINEYARDS TOP RIGHT : WITH WINEMAKER JANET MOSS BOTTOM: JAMILA CELEBRATING HER FATHER’S 70'TH BIRTHDAY AT BEAR (STANLY RANCH)

Jamila’s

WINE COUNTRY FAVORITES

J. Moss Wines La Cheve

High-quality and hand crafted wines made and sold in the heart of Napa.

Being one of Napa’s hotspots for bakery and brews, this restaurant delivers delicious dishes, live music and savory sips for family and friends to enjoy.

Gustavo Wine

With a formula passed from generations, this family business preserves their wine making traditions through a passionate drive for heritage and art.

Stanly Ranch

A historic resort located on the southern edge of Napa Valley, offers luxurious suites and villas that are destined to make your next stay worth the book.

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Tedeschi Family Winery The award-winning family owned winery and vineyard in Calistoga, Napa Valley, California provides an original “vine-to-table” experience.

Bubba’s BBQ

Grab a hot plate of Southern-style smoked meats & sides, with indoor and enjoy outdoor seating at this popular Calistoga gem.

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McClellan House This beautifully appointed Victorian inn is steps away from Downton Napa that hosts an array of adventures for your next stay.

Bodkin Wines

Founded by self-taught winemaker Chris Christensen, the company broke ground in 2012 by creating America’s First Sparkling Sparkling Sauvignon Blanc.

Corner 103

Voted the best wine tasting room in America, book ya spot for unforgettable wine experience.

Housley Napa Valley Rated a 5-star destination, this winery captures the Napa experience through its diverse wine collection.

Brown Estate Established in 1996, this family business has been Hand crafting wines for a decade with a sweet recipe for all to enjoy.

Theopolis Vineyards Located on the vineyard, produce is grown fresh on the land to ensure an authentic wine flavor.

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Since 2015, Lloyd Davis and Corner 103 have expanded their wine experiences and cultural reach in Sonoma, CA. With almost ten years in business, Corner 103 has become a Sonoma staple. VISTAS Magazine had the pleasure of interviewing Davis about his entrepreneurial journey and love affair with wine.

UNVEILING THE VISION A CONVERSATION WITH LLOYD DAVIS OF CORNER 103 WINERY

BY EMILY WILLIAMS

When Lloyd Davis is asked who he is, he has a hard time answering that question since his identity is so closely tied with a profession he didn’t plan for. Davis started his career in banking, providing senior debt loans to companies making acquisitions, coming out of or going into bankruptcy, or using it for growth. He did that for most of his career, later focusing on private equity groups, helping them buy and build companies. After 30 years, he eventually needed a change. Davis would partner with hedge funds, and if investments went bad, he would take them over.

After one of his partners made an ill-fated investment in a winery called Viansa, Davis took it over. Initially, he wanted to shut it down and move on, but being in Sonoma, he says he fell in love with the wine business and Viansa.

He was simultaneously falling out of love with his partners in New York and decided to retire from finance and start anew in the wine business.

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Davis says he never had a huge passion for wine; “I enjoyed drinking it. At one point, a friend who worked at a struggling wine retailer in New York sought my advice on improving their business. That was my real introduction to the business side of winemaking.” Davis never imagined he would be making wine for a living. He shared, “many people had tried to get me to leave New York City, and I turned down some amazing opportunities because I love New York City and never thought I would leave it. I have my forever apartment in Manhattan that I love. I had tons of friends in the city, my family was there, but I got the wine bug and moved from New York out to California.”

Relocating to Napa for a career change toward wine, was a big jump, and a culture shock too. Davis recalls spending two weeks in New York and then two weeks in Sonoma, “so I commuted back and xxxxxxxxx

forth, and I did that from 2008 to 2015. In 2015, when I opened Corner 103, I started spending three months in Sonoma and two to three weeks in New York. Then the pandemic hit, and I was in California, so I spent roughly two years here.” He is now back to spending three months in Sonoma and two weeks in New York.

Davis sought to open a place where people can understand that wine is a liquid, just like water. Davis’ vision for Corner 103, has continued to evolve since opening. He says, “The last thing wine country needed XX

“The last thing wine country needed was another winery. But what I felt it needed was a place to go to understand wine and not be afraid of it. Most people are intimidated by wine.”

was another winery. But what I felt it needed was a place to go to understand wine and not be afraid of it. Most people are intimidated by wine. They'll say, "I know nothing about wine," and defer to their friends to tell them what's good or bad. With wine, people get very sheepish about it.”

Davis adds, “no one's afraid of water. You pick up a glass of water, you take a sip, and you drink it. Sometimes you don't like the water you're drinking because you prefer bottled over tap, sparkling over still, lemon or lime in your water. Everyone has preferences for what type of water they like. Wine is the same way.” He believes everybody has a preference, and it has little to do with their wine knowledge and more to do with their palate.

Corner 103, was conceived on the premise of making wine easy to enjoy. Davis believes just like meeting someone for the first time and instantly liking or disliking them., is similar to wine enjoyment. One can't always explain why they like or dislike a wine; they just do.

Corner 103 is about making people feel relaxed which is why Davis says there's no bar in the tasting room. Private tastings for the general public are for four people, and wine club members can host tastings up to six.

Corner 103 tasting sessions are seated, oneon-one, in stark contrast to tasting rooms that are customarily jam-packed with people.

Davis stresses the importance of having fun while learning, “Most wineries have a bar where you stand around, and the person behind the bar gives you a glass, recites a bunch of, in my opinion, useless information about the vineyard, the vine, the soil—stuff most people don't care about. Then they leave you to taste the wine while you're listening to everyone around you.”

The Corner 103 team spends about 90 minutes with guests, tasting through five wines (with wine and food pairing, it's six wines). Davis recounts having his most rewarding interactions are when guests come in and share that no one's ever taken the time to explain wine in such an easy manner. xxxxx

Davis’ approach to making wine focuses on the fruit of the grape. In lieu of heavy oak and tannins, Davis prefers reds that don't have a lot of oak or tannins, allowing the fruit to stand out, and this is a signature characteristic of Corner 103 wine. He adds, “My white wines, like Chardonnay, are balanced. Chardonnays can be big, bold, and buttery or light, crisp, and acidic. Mine is in the middle, with some creaminess and acidity. This makes my wines more approachable and easy to enjoy. You won't taste a wine and feel like it's too dry or not know what you're tasting.”

Davis gets his grapes from 12 vineyards that are scattered throughout Sonoma County. His grapes are under contract, so he controls the farming in his sections the vineyards. This is ideal for winemakers seeking a broad diversity in their varietals, since multiple wines don’t all thrive in the same location or terroir. They need different environments Davis elaborates, “Chardonnay and Pinot Noir, I describe it like going to the beach. At the beach, it's cool in the morning, gets hot in the afternoon, and then gets cold in the evening. Chardonnay and Pinot Noir grapes love that. Cabernet hates the beach. Cabernet likes it to be hot, so they like more of a desert environment.”

He adds, “Then you have a grape like Cabernet Franc and Petit Verdot that likes to struggle and stress. If you plant those varieties in the right location, you get some amazing flavors out of the grape. If you plant those varieties in different locations, you don't get the flavor that you're looking for. So I concentrate on making sure that the grapes that I get are being grown in the proper environment.”

Davis is also passionate about the food and wine pairing experience at Corner 103, “People often think white wine goes with chicken and fish, and red wine goes with steak, but that's incorrect. You can have white wine with steak and red wine with chicken and fish; it just depends on the wine and the food. “ He offers the following wine pairing suggestions: 1) PAIR WINE WITH YOUR MAIN COURSE When most people pair, they'll taste the wine, then the food, and think, "Wow, what an amazing pairing," because they like both.

Some people will taste the wine first, then the food, and again, because they like both, they think it's a wonderful pairing. But if you pair anything, you should taste the wine, then the main item on the plate. It's challenging to have one wine pair with all the flavors on the plate.

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2) ENSURE WINE ENHANCES THE FLAVOR OF YOUR FOOD I suggest tasting the food as it's prepared without adding anything, then with the wine. Sometimes the wine adds enough flavor that you don't need anything else.

But some people add salt and pepper automatically, which is fine if you like it.

But sometimes, the wine is all you need.

3) USE HERBS AND SPICES IN FOOD TO PLAY OFF WINE NOTES Focus on the main item, say the fish, taste the wine, then the fish, then both together. If it's a perfect pairing, both will taste better together. If not, you might need to add something to the food to make it a good pairing, like rosemary, lemon, or salt. The opposite can happen too--adding something can take a perfect pairing and make it worse.

Davis needs to be a bit clairvoyant about wine since he makes decisions today for 12 months to three years in the future. He adds, “I'm trying to figure out what style of wine people will enjoy. Some may prefer a big, buttery Chardonnay, or they might prefer Zinfandel. You also have to figure out how much wine to make.”

Unlike other businesses where you can easily change plans, with wine, once you commit to a certain amount of grapes, that's the wine you make. If you make 200 cases and they sell out in three months, you're out of wine until the next release. If you make too much and it doesn't sell, you're stuck with it. So the biggest challenge is deciding how much wine to make and what style to make.

From a business perspective, Davis shared that wineries want to sell that wine in the year it’s released because of the immense upfront costs before selling a single bottle.

For red wines, for example, it takes a year to grow the grapes, then it costs to convert them into wine and put them in barrels for one and a half to two years.

Then the bottling process begins

and the wine can sit for another year.

Winemakers are faced with four years of costs before selling one bottle. Davis adds, “you're not selling all 200 cases in one day; it may take a year to sell all those bottles.”

In 2017 and 2020, California’s wine country experienced devastating fires. Davis recounts, “In 2017, I lost a Cabernet crop, and in 2020, I lost a Zinfandel crop, but all other grapes were okay. It's not just the vineyards burning; it's the smoke and ash covering the berries, causing smoke taint.

If you like smoky wines, you'll like those with smoke taint. If not, it makes it challenging.”

When asked about advice for aspiring winemakers, Davis emphasized the need for a strong passion and a big checkbook.

He adds, “You have to have something different to offer. A lot of people think their wines are the best ever, but there are many great wines out there. It's a competitive market. When I started, I had an educational spin because if I just opened a tasting room, why would anyone come? You need passion, something unique, and enough capital to support yourself for four to five years before you XXX

start making a profit. You need to cover costs and living expenses until you start selling wine.”

When asked why he launched his business in Sonoma and not the more popular Napa, Davis responded “there's nothing wrong with either place; it just depends on what you like. My personality was more aligned with Sonoma—more laid-back, friendly, and welcoming.”

Sonoma has 18 different microclimates and soil conditions, which allows flexibility for almost any grape variety if planted in the right location. Davis expounds, “Napa tends to be a bit warmer and drier, which is why they grow Cabernet Sauvignon so well. Think of Cabernet Sauvignon as preferring a more desert-like climate, whereas in Sonoma, we have the diversity to grow a wide range of grape varieties because of our varied microclimates.”

Corner 103 wines are only available in their tasting room, online, and through the wine club. In August, Davis is launching a Sparkling Wine and Caviar Tasting. “It's an intimate experience with different caviar pairings and our Sparkling Wine,” adds Davis.

Vin en Noir is a female, minority-owned wine lounge in downtown Napa which opened on Black Friday, 2023 by renowned Chef Leilani Baugh of Oakland, California. She describes her food as Southern comfort food with an Asian twist. Some of her most notable dishes include Oxtail Fried Rice and Garlic noodles with Oxtail. The wine lounge serves a collective of minority and women-owned wine brands, along with sparkling wine and champagne open to people of all ethnicities. Here is where you’ll find the popular ‘Heritage Collection’ which consists of Black Heritage, Latino Heritage, and Chinese Heritage collections. Chef Leilani proudly admits that she only serves wines she personally enjoys.

The chef, owner and entrepreneur of Roux and Vine Catering. Magnolia Street Wine Lounge and Kitchen. aims to create a welcoming and inclusive environment for visitors from diverse backgrounds at her new Napa tasting room.

Chef Leilani’s goal is to make sure that every person who walks through the door feels welcomed, feels like they’re at home, or at their friend’s house. A sort of a relaxed, kickback vibe. She notes, “I was very

VIN EN NOIR WINE LOUNGE

CHEF LEILANI

SPICES UP NAPA B Y

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PHOTOS COURTESY OF CHEF LEILANI

intentional with creating a space and city where we (minorities) haven’t always been welcomed. Our money is circulating here, they’ll take it, but they don’t want to see you stay. I created a space where people can come and always be themselves. The goal is to really get to know customers and their stories, like we do with all the winemakers we carry.”

She balances traditional wine pairings with innovative culinary creations to enhance the tasting experience through Winemakers Dinners. Chef Leilani works with winemakers to find out what they want to serve with their wine. Together they collaborate to build and curate a custom menu She adds, “For example, if we are doing Paula’s (P. Harrell Wines) Rose, I’ll do shrimp creole over fried XX VISTAS MAGAZINE

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rice or a noodle, because it pairs well together. Really, it’s about choosing what goes well with the wine and how we believe people will receive it.” Every quarter there is a new wine menu, artwork, and cuisine selections, so guests receive a different experience whenever you visit.

When describing the journey from conceptualizing the tasting room to its grand opening Chef Leilani says, “Our restaurant business in Oakland dropped so we decided to close. The restaurant was a way to give back to the community as I grew up in Oakland. However, the community wasn’t interested in the wine portion of the restaurant. After talking to my husband about opening a restaurant and wine lounge in Napa, my husband eventually agreed to it. “

“Every job I’ve ever had has been male dominated, even being a chef”.

Chef Leilani found a location that she says she immediately fell in love with. When the person who had the lease on the space, found out that she would be taking over the lease, they resigned their lease for another 5 years. She adds, “I was crushed.

My husband then suggested that we open the wine tasting room, since this is what I really wanted anyway. I agreed. We worked with a broker who found this place for us in downtown Napa and a good friend of mine who is an interior designer came in and did everything.”

are not compatible with Napa.” I was depressed because of all the money we had just spent on opening. The complaint was full of lies. I called my attorney and was prepared to fight. After a couple of hours of getting in contact with the appropriate parties, I was told that the complaint was rescinded. Once that was out of the way, we were able to move forward.”

As a minority female chef entering the traditionally male-dominated wine and culinary industry in Napa Valley, Chef Leilani shares, “Every job I’ve ever had has been male dominated, even as a chef. We, as women, are just now grabbing a hold of what we are deserving of. When I do my speaking engagements, I always discuss intentionally making pathways to be able to pull your people with you and lift them up. I haven’t really had many issues because it’s really just about learning how to speak to people and understanding their vices and being able to work around it.”

Chef Leilani encourages aspiring chefs or entrepreneurs looking to diversify into new culinary ventures to research the industry, location, and market. She adds, “Plan, be resilient, be intentional in uplifting others, and hone in on your gifts. “Chef Leilani’s She faced challenges though, “Everything exciting future plans include opening a winewas going great and then I got a lounge in two more states and a restaurant in complaint on my liquor license. Things Napa! came to an immediate halt. The complaint came from a non-melanated residential Book your next experience: neighbor. In the complaint, the person www.vinennoir.com stated, “her and her following xxx xxxxx Follow @vin_en_noirnapa

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“We few, we happy few, we band of brothers; For he to-day that sheds his blood with me Shall be my brother; be he ne’er so vile, This day shall gentle his condition: And gentlemen in England now a-bed Shall think themselves accursed they were not here, And hold their manhood’s cheap whiles any speaks That fought with us upon Saint Crispin’s day.”

HENRY V

BY SHELBY STEPHENS PHOTOS EMMA K. MORRIS

MEET THE HEAD HONCHO OF BODKIN WINES WINEMAKER CHRIS CHRISTENSEN HAS TRANSFORMED DOMESTIC WINE

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his is Christopher Christensen’s favorite quote that has been a guiding theme and principal throughout his entrepreneurial journey. Since 2011, Bodkin Wines has expanded Black wine culture by innovating space and xxxx the community. After creating opportunities within America’s first sparkling Sauvignon Blanc in 2012, Christensen solidified himself as a wine pioneer and modern-day renaissance man. His love for history and science is directly reflected in the Bodkin Wines brand with its signature style of high acid, low alcohol recipes.

The word bodkin is best described as a 14th century, Middle English short thin blade, like an arrowhead, the size of an index finger, used by peasants to make arrows and spears. The brand’s logo design is a red bodkin piercing through the letter ‘B’. Christensen’s interest in Shakespeare inspired him to implement the concept of an underdog, similar to the Middle English peasants, into his brand. Using his own personal story as the son of two school teachers having to compete with generational wealth, he relates to those who had no choice but to make something out of nothing.

Fighting for his business in such a competitive market, Christensen has beat all the possible odds stacked against him with tenacity and commitment.

The Stanford graduate quickly realized once he was out of college that he didn’t want to spend most of his twenties in an office building. Christensen decided to try his hand at wine before making any new career moves, so he moved to Sonoma, CA and began hosting wine tastings and working at local wineries to test his new interest. His love for white and sparkling wines led him to develop a new and exciting beverage that would ultimately reinvent an Australian concept here in the states.

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Intertwining innovation with tradition have been the main motivators for Bodkin Wines. Technology has advanced many industries, and Christensen believes that the use of technological techniques continue to push the needle forward in a business that is steep in tradition.

“One of the things that keeps me going is being in the constant pursuit of perfection. Every year you get one chance to make every wine, you have like one shot to do it and you’ll never see these grapes again. Every year the vineyards are different. Like Heraclitus said, ‘a man can ever cross the same river twice for both the river and the man change,’ and that’s true with wine. Your input and who you are as a person change, so every year each wine is a time capsule, and you do the best you can within the context, that’s what makes it so special.”

“Like and artists or a craftsman, I’m taking raw materials and producing this finished product as opposed to something completely creative and avant-garde, still playing by the rules of chemistry to make wine but everything aligns perfectly and you have a wine that you taste and like, and you can’t believe it.”

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"You have this moment where it’s like ‘yes!’ This exceeds my expectations with a sense of excitement, it’s very thrilling and rare, at least for me. I look at every wine that I make in terms of its merits and attractions, and if you can look at yourself honestly and objectively at the work you’ve done during those times where your creations exceed your expectations, xxxxx

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all the long hours, difficult times, the frustrations of harvest and being a competitive business owner, makes it all worth it.” creations exceed your expectations, it’s really a special it’s really a special feeling. As a creative person those moments make all the long hours, difficult times, the frustrations of harvest and being a competitive business owner, makes it all worth it.”

Bodkin Wines has garnered over two dozen 90+ point scores in critical reviews over the past eight years. In addition to being named ‘Winemaker to Watch’ by Esther Mobley of the SF Chronicle in 2017, Christensen was also selected for the Wine Enthusiasts’ 40 Under 40 Tastemakers list in 2020. As a journeyman cellar hand and selftaught winemaker, Christensen’s minimalist philosophy has allowed him success and the ability to help other Black wine experts in the industry. He works to promote diversity and inclusion through speaking engagements, podcasts, and mentorship opportunities for aspiring vintners and winery owners.

Christensen has been victorious in his quest to build new standards while maintaining and respecting old practices. He has been able to employ virtuous individuals who also share his passion for wine. “There has been evolution in the ways that I look at my business and aspects of it that I now enjoy. Taking on employees and managing teams, that’s been pretty exciting. As an entrepreneur and business owner you ask yourself ‘how do I get my time back? How do I xxx xxxx

hand this over?’ hiring people that I trust can continue the vision I have for Bodkin in ways where their skill sets are naturally complimentary to the business.”

“There are limitations to my skills and time, to progress you must be willing to let other people in that dream and trust them in the process. That gives me more time to do the things that I enjoy which is spreading the love that I have for wine ad in 2015 I began consulting for other people looking to achieve their dreams in the wine industry.”

Over the last few years a lot of attention has shifted to African American winemakers and Christensen strives to collaborate with as many as possible. He has worked with Martell Holt of Love & Marriage Huntsville, Latoya Jordan and Brianna Shelko of Marble Wines, and Jerry Bailey of Ayaba Wines.

Along with Bodkin, these brands are advancing boundaries and turning ideas into reality.

Christopher Christensen is entering a new era from student to teacher. He is notably making history, a true full circle moment for the head honcho. Learn more about Bodkin Wines and join their wine club online at www.bodkinwines.com.

J. MOSS WINES PUTS PASSION INTO A BOTTLE

BY DR. PAULA RAINER

When you think of J. Moss Wines of Napa Valley California you immediately have a feeling of passion that is infused into every bottle of wine and every decision they make. The sentiment of the guests at J. Moss Winery is a feeling of passion which envelopes them to partake in the enthusiasm of the bouquet of wine, the special attention to detail with personalized name cards for wine tasting, a dedicated wine tasting room, curated special events with signature programs, and an overall downstream of exuberance to provide the highest quality Cabernet, Merlot and other select wine varieties.

The overall mission of Janet and James Moss is to infuse collective and individual passion for their delectable, fragrant, and elevated culinary collection of predominatley red wine. Their passion and love of red wine is in their DNA. James Moss worked with Mark Jessup of Jessup cellers in addition to Robert Mondavi, while Janet has a Winemaking Degree from Napa Valley College where they are internationally renowned for viticulture & winery technology. In addition to her 10 year tenure at Domaine Carneros.

Their combined 23 years of experience includes research, scholarship, marketing, apprenticeship, distribution, and management in the world of wine making.

Although Janet and James's love of wine began as independent pursuers of the development of the best red wine in Napa Valley, they unified this passion into what is known as J. Moss Wines.

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Janet and James met at Silverado Country Club in Napa Valley in 1998, upon that meeting they discovered a common unbridled passion for the development of a signature brand of red wine. They made their bond official by planning their nuptials at Domaine Carneros Winery Chateau in Napa Valley and surprising their guests with their inaugural barrel of red wine carefully crafted at their home with their combined knowledge, passion, and love of red wine.

The bottles placed on the tables at their wedding had inconspicuous Moss labels.

Most guests did not notice the labels on the bottles, but the quality blew them away.

Before producing these phenomenal bottles of wine Janet and James did not envision the development of the winemaking business. However, the praises of their inaugural barrels of Merlot wine were too providential to ignore.

Although Janet and James were business professionals in the wine industry their development of J. Moss Wine was personally inspired by their first barrel of wine which represented love, romance, passion, fellowship, and celebration with family and friends. Patrons of J. Moss have remarked how they feel a connection and passion when they enter xXXXXXXxxxx

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FIRST PAGE TOP LEFT PHOTO: JAMES AT HIS WINERY LEFT PHOTO: TASTING ROOM RIGHT PHOTO: J.MOSS BARRELL ROOM

J. Moss’s urban boutique winery with indoor and outdoor wine tasting experiences. They are conveniently located in the Crusher Wine District of Napa Valley at the entrance of the valley of Napa.

J. Moss winery has a modern warehouse exterior with an interior which includes a warm tasting room with wooden décor which inspires the natural vineyard feel with an interior courtyard and fountain.

The boutique winery was designed to create spaces of welcomed individuation where you can experience your own passion, love, fellowship, and celebration with your family, friends, or partner. From the moment you enter J. Moss you feel the passion which started the winery. J Moss develops wine for an individuated thinker with a discerning palate and appreciation for passion, which results in an elevated quality of wine in every bottle of wine they produce.

You can experience J. Moss wines if you visit the Crusher Wine District of Napa Valley or if you select a personalized delivery of their premium collection of red wines to your home. Either way you can experience the passion of Janet and James boutique collection of single vineyard Napa Valley Cabernet, Merlot, Chardonnay, and other red wine varieties.xxxx xxxx

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James researched the Napa Valley farms to discover the optimum conditions for harvesting the best Cabernet grapes for his collection of wines in addition to environmentally responsible and sustainable farmers. They utilize organic and environmental methodologies for farming to repurpose unutilized natural plant materials, crates, stems, and bins to be utilized for composing and recycling materials. Every production quality standard they implement validates their mantra of passion and quality as a mission for their winemaking standards. J. Moss also gives you an opportunity to experience their passion for red wine in the comfort of your home.

They have an extraordinarily successful “Wine Society” subscription opportunity where you can select your favorite collection of J. Moss wines biannually.

The traditional subscription includes six or twelve bottle shipments in May and June or November and December throughout the United States.

Additionally, Wine Society subscribers can benefit from discounts to purchase wine at any time during the year.

J. Moss wine current wine selection includes a single vineyard Cabernet Sauvignon from Coombsville, Rutherford and Howell Mountain, in addition to Napa Valley Cab, Red Blend, Merlot, xxxxxxxxxxxxxx

Chardonnay and Rose’ of Cab. Sauv.

They continue to perfect the expansion of their distribution reach to consumers.

J. Moss has been able to expand their national business reach to consumers and distribution opportunities because of the Soul of Sonoma Annual Wine Tasting event in Martha’s Vineyard August 2021.

Their consumers are the reason they continue to share their love and passion of wine throughout the country.

Their wines are in restaurants and wine shops throughout California, Texas, and Hawaii, and are projected to expand to New York, New Jersey, Illinois, Georgia, Florida, and Colorado. Additionally, they are ensuring that their brand becomes a longitudinal family tradition of love and passion with the inclusion of their son, Westley Moss, who has his own distinctive role in the business.

When you consider the first barrel of wine Janet and James Moss produced, consider the passion and love that a J. Moss wine can add to a beautiful celebration or special gathering. They are located at 901 Enterprise Way, Suite B, Napa Valley, CA 94558. To learn more about J. Moss Wines, visit https://jmosswines.com.

AUTHOR’S CORNER

HIDDEN HISTORY OF

NAPA VALLEY Napa Valley is known for its wine and winemakers, but just beneath the fertile soil lies another, more complex version of its history. One intrepid historian took their hometown to task to uncover the stories that for too long have been conspicuously absent in the region’s story of itself.

In 1850, California was inducted into the Union as a free state, but racial equality was far from settled. Antislavery legislation was inconsistently enforced—if it was enforced at all. No laws prevented slaveholders from bringing their slaves to California based on false promises of freedom, nor were there any limits as to how long a slaveholder could sojourn in California with his or her slaves. One of the most common ways to bring enslaved African Americans into California was through a bondage or indenture contract. An agreement was made between slaveholder and enslaved person wherein the latter would agree to work for a set amount of time or to earn his or her purchase price. When the terms of the contract were met, the slave was freed—or was supposed to be freed.

Nathaniel and Aaron Rice tested Napa County’s tolerance for slavery in 1860, when they went up against slaveholder William Rice. Rice inherited Robert and Dilcey and their son and daughter-in-law Aaron and Charlotte and brought them from the North Carolina cotton plantation where all four of them were born to Missouri. In 1859, William Rice and his family set out for California along with Robert, Dilcey and Aaron and Charlotte and their two sons, Nathaniel and Lewis. Shortly after arriving in Napa, William Rice freed Aaron, Charlotte and Lewis but not teenaged Nathaniel. What must it have felt like to be a child brought to an unfamiliar land and then torn from your family by a man who did not care at all about your welfare?

Nearly all the slave cases brought to the California courts in the 1850s were instigated by free African Americans who pooled money together to pay for legal expenses, hired white lawyers to defend the enslaved and submitted petitions for a writ of habeas corpus (a court order requiring the accused to produce the imprisoned person so the court can determine if the imprisonment is valid). Aaron did just that and tried to rescue Nathaniel.

William Rice was arrested, but because state law barred all people of color from testifying in court, the justice of the peace threw out the case. Not only did William retain his contract over Nathaniel, he also sued Aaron for perjury by claiming Aaron and Nathaniel had lied about being coerced into a bondage contract. Yet again, Aaron was denied the right to testify, and the justice of the peace saddled him with a bail of $500. Prominent Black Napans Edward Hatton and John Sinclair paid Aaron’s bail. Nathaniel remained under William’s control for a while longer but was eventually freed.

Finally free, Aaron Rice and his family settled into life in Napa.

Excerpt from Hidden History of Napa Valley by Alexandria Brown ABOUT THE AUTHOR: Alexandria Brown grew up in Napa and attended Mills College, San José State University and Adams State University. Brown has a MS in library and information science and an MA in U.S. history. Brown was the head of the Research Library at the Napa County Historical Society and is currently on the board, serving as a high school librarian and writes for Tor.com.

EXCEPTIONAL WINE AND THE PEOPLE WHO MAKE IT

BY MICHELLE MCGRUDER MORGAN PHOTOS CHRISTIAN DE'MAR In March, enthusiastic panels and guests at the annual Association of African American Vintners (AAAV) Symposium eagerly shared their knowledge and experiences with guests.

Angela McCrae, AAAV, Executive Director, (Uncorked and Cultured), was the Mistress of Ceremony. Panelist, Balkis Johnson, an expert on hospitality, and Vincent Morrow, a Master Sommelier, explained their expanded roles of pitching in and supporting other staff members, greeting diners, bussing tables and bringing out entrees.

Panelist, Steve Harrison, chanted his mantra “get uncomfortable,” on executing tasks that need to be completed to insure your success in the wine business.

Harrison gave an example of how a vintner used the data from their wine club in their pitch Target to successfully pinpoint which locations would be best to optimize sales. The excited buzz in the room, included guests engaged in active listening, asking questions, and industry networking. Some of awards and acknowledgements presented included: Terrence Kirksey, Alabama A & M acknowledged the vintners that donated wine to the scholarship fundraiser: P. Harrell Wines, Love Cork Screw, Longevity Wines and Theopolis Vineyards 1010 Wine Bar and Events, (Leslie and LeAnn Jones), received a Community Impact Award The Two Eighty Project, (Chris Renfro), received a Community Impact Award A few dozens vintners proudly poured their wares in an open area, awash with natural light. It was wonderful learning about the luscious premium wines and hearing the great stories from esteemed wine makers.

PURPOSE DRIVEN LIVING WITH NICOLE COMMISSIONG

BY SHELBY STEPHENS

T

he word purpose can be defined as the reason for which something exists or is done, made, or used.

The spirit of service and purpose has been a recurring theme in Nicole Commissiong’s lifexxxxxx since she was a little girl living in Marabella in South Trinidad.

Commissiong is the daughter of givers and philanthropists. Her parents consistently instilled values in their children to help those in need.

On Saturday, June 22, Commissiong was honored at the 2024 Caribbean Heritage Organization (CHO) Salute to Hollywood & Excellence Awards with the Robert Nesta Marley Humanitarian Award at Smashbox Studios in Culver City, CA. A well-deserved honor for someone who has tirelessly dedicated her professional career to lending a helping hand.

The CHO chronicles the experiences of expatriated Caribbean people, from the most recently arrived immigrants, to leaders in American and European societies. The organization provides analysis and education in various aspects of Caribbean arts and culture in and outside the region.

CHO conserves and celebrates the rich xxxxxx

and diverse contributions of Caribbean people to society. The CHO also provides support and nurtures existing and emerging creative talent in the Caribbean through academic scholarships, mentorship and promotion of films and filmmakers, theater, and dance.

According to Commissiong, “The work is done not for recognition. We do the work so others can see the impact that work has. To be honored as a humanitarian, my hope is to inspire others to make a change in society.” She adds, “It feels good to be recognized by my own community.

Charity begins at home, and I feel like being honored by your own is to be seen by your family. The Caribbean community is an extension of my family.”

Commissiong moved to the United States to attend Howard University where she met her husband, Darnell Armstrong. After their daughter fell ill in 1999, the family had to pivot when Commissiong couldn’t return to work if she were to be a full-time caregiver. She wanted to take control of her own time and started a business with her husband, Dynamic Service Solutions (DSS), in the DMV area.

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For over 25 years Armstrong and Commissiong have assisted thousands of people through their emergency management and engineering services. DSS executes a variety of operations that focus on repatriation consulting, rehabilitating disaster survivors, and overseas, shelter operations for children who come across the border, and more. The company employs more than 400 people who share the same passion for humanitarianism and philanthropy.

She shares, “I found my purpose in being able to serve others no matter what. One of our guiding principles are restore and respect the dignity for others. That is in line with what we do and how we do it. It enables us to really focus on humanity and the needs of others, putting others first.”

Commissiong credits her family for awakening her love for community, “My children and my mother inspire me. My parents were my first inspiration, they have consistently made space for people in need. Even though we weren’t wealthy I’ve seen them help people get jobs as there is dignity in work, they would consistently bring others to our home who may not have had a place to stay and ensured they could sleep comfortably; they were my first inspiration.” With her family’s love and support she has been able to connect resources with those who need them most.

As Commissiong and Armstrong continue to lead by example and build a legacy of altruism and generosity, their children have supported other countries through the Peace Corps, mentorship, and other organizations that serve humanity.

Commissiong believes that there is more to life than chasing the “bag.” Her advice on being purpose driven, “Time well spent with those that you love, whether it's family or friends, is worth it. If you follow your passion, the money will come. I am spirit led, I am divinely led, and I lead with love and my heart. If you lead with your heart and an intention to serve others, all will be well. We can make the change we’re looking for in the world.”

Follow Nicole Commissiong on Instagram at @_nicolecommissiong to follow her journey.

“I found my purpose in being able to serve others, no matter what.”

OUT TREKKING WITH CLUB AFRIQUE B Y

D R .

K O U R A

G I B S O N

“Club Afrique” is French for the “Africa Club” which provides an international field experience primarily to the continent of Africa, for Americans. Headquartered in Washington, DC, Club Afrique was ignited from my passion of the study of African cultures and history, which led to my desires to motivate my k-12 public school students to learn more about “Africa.”

In 2001, I created Club Afrique, Inc. and since then our destinations have taken us to Egypt, England, France, Gabon, Gambia, Ghana, Italy, Monaco, Panama, Portugal, Senegal, and Spain. More than 267 students and adult participants have made their African heritage pilgrimages with Club Afrique. Currently, Club Afrique provides annual adult tours primarily in the springtime. This past spring 2024, Club Afrique journeyed to Senegal and Gambia, West Africa via Paris, France, with 13 very vibrant participants.

C L U B

A F R I Q U E

2 0 2 4

Day 2 Day 1

We visited the Eiffel tower before cruising the Seine River. Visited Les statues des trois Dumas and had dinner at Waly Fay, an amazing West African restaurant in the Bastille neighborhood of Paris.

Began the day with breakfast in the hotel. Took in the sights and sounds of Dakar on a guided tour where participants were introduced to Senegal’s French colonial architecture and lively markets. During the city tour of Dakar, stops to the Our Lady of Victories Cathedral, Presidential Palace located in Dakar’s Plateau district, University of Cheikh Anta Diop, Monument of African Renaissance, Independence Square, Cathedral, Statue of Renaissance, flower market, and artisanal market were made. Lunched at the famous Cape Verdean restaurant, Chez Loutcha. Shopped at Marché Soumbédioune.

Day 3

Day 4

Fatahla Wildlife Reserve

Gambia Excursion

Fatahla Wildlife Reserve is a 4.5-star luxury tented and air-conditioned lodge. Club Afrique did a late-night dinner at the lodge and early morning lion’s walk and safari.

Visited Juffureh, the village of the legendary Kunta Kinteh. Visited the Museum of Slavery in Albreda and toured Kunta Kinteh Island. Dined in Banjul at the beautiful home of Mawdo Sallah.

Seine River Tour / Eiffel Tower

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Dakar / Gorée Island

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Day 5

Day 6

for its pink hue. Participants floated on its surface with such buoyancy as they witnessed the population harvesting salt from the lake.

Visited the home of Marie and Libasse Ndiaye for authentic Thieboudienne, the national dish of Senegal.

Hair braiding, henna tattooing, and purchasing of beads, incense, and shea butter were available for participants.

The Pink Lake

Chez Marie and Libasse

Day 8 Day 7

Saly Portudal

Lunched at the international seaside resort town of Saly on the Petite Cote at the 5- star Rhino Resort Hotel.

The Museum of Black Civilizations in Dakar / Depart for Washington, DC Morning visit to one of Africa’s newest and modern museums proved to be an overwhelmingly reclamation of African history in Dakar. The museum is a 150,000- square-foot, circular structure, modeled after the traditional houses of Senegal’s Casamance region.

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CARAMEL CAKE (PRAISESONG FOR THE KITCHEN GHOSTS, PAGE 84)

AUTHOR’S CORNER

CRYSTAL WILKINSON

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.

An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography.

Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.

As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.

CRYSTAL WILKINSON, a recent fellowship recipient of the Academy of American Poets, is the award-winning author of Praisesong for the Kitchen Ghosts, a memoir; Perfect Black, a collection of poems; and three works of fiction— The Birds of Opulence , Water Street and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. A former poet laureate of Kentucky, her short stories, poems and essays have appeared in numerous journals and anthologies. She is the BushHolbrook Professor of English at the University of Kentucky.

WHY

TURKS AND CAICOS IS A BEACH LOVER'S PARADISE

BY EMILY WILLIAMS

M

y recent visit to Turks and Caicos was amazing. From the azure waters, pristine beaches, and luxurious resorts, this Atlantic Ocean archipelago is a

paradise for beach lovers. Providenciales, the main tourist hub, highlighted the importance of transportation planning.

With attractions spread out, transportation can be expensive.

Cabs are priced per person, not by destination, making a short ride can cost between $25-40. My group of seven rented a charming beach house and found that renting a car was essential to fully explore the island.

Emily Williams on a recent trip to Turks and Caicos.

Luxury resorts like Wymara Resort, The Ritz-Carlton, COMO Parrot Cay, and Amanyara, offer world-class amenities and easy access to island highlights without transportation hassles. All-inclusive resorts such as Beaches and Club Med provide excellent packages, including meals, drinks, and activities, allowing guests to immerse themselves in the island experience without worrying about logistics.

The island's beaches are stunning with some less touristy options like Sapodilla Beach on the south side with a serene environment for escaping crowds. Grace Bay, the most famous beach, is heavily populated due to numerous resorts along its 14-mile stretch of powdery white sand and clear turquoise waters ideal for sunbathing and swimming.

For water sports enthusiasts, Long Bay Beach offers thrilling activities like jet skiing. I experienced the exhilaration of driving a jet ski outfitted like a sports car across the crystalclear waters. Another unique experience was the clear boat photoshoot where my friends captured amazing photos of the vibrant underwater world visible through the boat’s transparent bottom.

Turks and Caicos also boasts a delightful culinary scene.

Fresh seafood, conch dishes, and local specialties at restaurants like Coco Bistro and Da Conch Shack are musttries. Overall, if Turks and Caicos is on your radar, don't hesitate—go for it! This destination offers the perfect mix of relaxation and adventure with luxurious resorts, delicious cuisine, and stunning beaches, making it the perfect summer destination.

#CURATINGEXCELLENCE

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