Sea Island Life - Fall/Winter 2024

163 Explore the transformative history of horses and equine therapy. Uncover the customs that shaped the game. Enjoy a sumptuous taste of this classic pairing. BUBBLES AND BIVALVES ON PAR WITH TRADITION M A G A Z I N E The Unbreakable Bond

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9 A NOTE FROM SEA ISLAND As the marshes begin to turn to their golden hue and the landscape transforms around our resort, the natural beauty of Sea Island lures each of us outdoors to enjoy all the seasonal activities this time of year has to offer. With its mild temperatures and vibrant scenery, fall is ideal for golf. In this issue, we explore some of the game’s most enduring traditions throughout the years (page 74) and celebrate 15 years of hosting The RSM Classic (page 138), a testament to the competitive spirit that thrives at Sea Island. Plus, our retail team shares their favorite gear to outfit your golf bag (page 124), ensuring you play your best on the green. For those seeking adventure and hands-on experiences, this issue features endless opportunities to get involved. Sporting enthusiasts can learn the history and art of fly fishing (page 42), saddle up to experience the therapeutic effects of horses (page 54), or stargaze on the celestial wonders of our night sky (page 82). Consider picking up a new, but familiar, hobby this fall with the resurgence of needlepoint (page 98), offering a blend of creativity and relaxation. Or, challenge your mind by exploring the benefits of lifelong learning (page 92). No matter what you choose, each activity offers a unique way to connect with the natural beauty surrounding us, and brings you closer to those you choose to experience it with. During a season that’s often dedicated to gathering with family and friends, let your table come alive with stories inspired by food and drink, as well as new recipes to add into your rotation. Explore the history and science behind the iconic pairing of Champagne and oysters (page 30) and savor the complexities of diverse wine flavors and the properties that lend to the array of wine colors that we see today (page 64). We are also pleased to share the exciting journey of creating Sea Island’s new proprietary chocolate blend (page 110) and provide a behind-the-scenes look at how our single-barrel spirits are carefully selected and make their way to the resort for you to enjoy (page 116). Fall is a time of celebration, as we look forward to rekindling old traditions or creating new ones. We celebrate the stories of long-time club members such as the Rendell family, who have cherished their connection with our resort for over half a century (page 126). And for those who are looking to create new memories with loved ones, our team has hand-crafted the perfect romance-inspired itinerary to enjoy all that the resort has to offer with that someone special (page 132). We hope this issue inspires you to fill your days with adventure and relaxation, and we look forward to welcoming you home to Sea Island soon. Sincerely, Scott Steilen President and CEO, Sea Island

18 F E A T THE COLOR OF WINE An in-depth look into the full-bodied spectrum of colorful vinos across the globe BY KEITH STRIGARO 64 THE ART OF FLY FISHING 42 THE UNBREAKABLE BOND Harnessing the transformative power of equine connection in therapeutic practices BY ABIGAIL BOATWRIGHT 54 Exploring precision and pleasure in the centuries-old sport of fly fishing BY EMMA REYNOLDS BUBBLES & BIVALVES 30 Uncovering the sumptuous combination of this proven pairing BY BRANDI FOWLER

19 U R E S SEA ISLAND LIFE | VOLUME 24 CONTINUED EDUCATION Discovering the benefits of lifelong learning both inside and outside of the office BY DREW MAILLOUX 92 ON PAR WITH TRADITION 74 UNVEILING THE NIGHT SKY A detailed guide to stargazing upon autumn's mysterious celestial wonders BY ASTRONOMER JOHN A. READ 82 A walk through the long-standing traditions that shaped the game of golf BY KLEA M ARMSTRONG NOT YOUR NANA'S NEEDLEPOINT Stitching needlepoint’s traditional past with its trendy, modern resurgence BY NICOLE LETTS 98

20110 The Perfect Blend

21 DEPARTMENTS TOP SHELF RESERVE | Libations | Sipping the unmatched flavors of unique single-barrel spirits BY EMMA REYNOLDS 116 THE PLACE WHERE HISTORY HAPPENED | History | Honoring the 20th anniversary of the G8 Summit at Sea Island BY COOPER SUNDERLAND 120 ELEVATE YOUR GOLF BAG | Retail | A playbook of the latest golf accessories to enhance your game BY DREW MAILLOUX 124 An enduring legacy spanning generations of the Rendell family BY AVA WOLIVER 126 SEA ISLAND LIFE | VOLUME 24 THE PERFECT BLEND | Culinary | An insider’s glimpse at the new resort-wide chocolate program BY BRANDI FOWLER 110 IN GOOD COMPANY | Affiliate News | The latest happenings at The Broadmoor and The Oasis at Death Valley in the forthcoming season 144 CELEBRATING 15 YEARS | Golf | The vision of golf and giving that transformed The RSM Classic BY KLEA ARMSTRONG 138 NEWS AND UPDATES | News | Unveiling Dapper Dogs, a new wine offering, conservation efforts and more 142 UNLOCK ROMANCE AT THE LODGE AT SEA ISLAND | Itinerary | A romantic 36-hour weekend getaway sure to make sparks fly BY NICOLE LETTS 132 MEET THE MEMBERS | Member | 142News and Updates OCEAN FOREST RESIDENCES | Properties | A new style of coastal elegance and oceanfront living on the horizon BY DREW MAILLOUX 128

28 EDITORS Tyler Forrester and Madison Balfe PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan ART DIRECTOR & GRAPHIC DESIGNER Hudson Leonard CONTRIBUTING WRITERS Brandi Fowler, Emma Reynolds, Abigail Boatwright, Keith Strigaro, Klea M. Armstrong, John A. Read, Drew Mailloux, Nicole Letts, Ava Woliver and Cooper Sunderland SALES EXECUTIVE Cindy Hyde [email protected] 706.540.3578 PHOTOGRAPHY Eliot VanOtteren D TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Publisher, Sea Island Life, 1 Huntington Rd., Suite 102, Athens, Georgia 30606 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Cindy Hyde at [email protected]; 706.540.3578. ©2024/2025 BY SOUTHERN DISTINCTION LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. PUBLISHER Cindy Hyde SPECIAL THANKS Kelli Boyd, Annaliese Kondo, B lake Campbell and Anna Walden Veuve Clicquot, Dom Pérignon, Rowan Jacobson, David Malosh, Oyster Bamboo, Jared DiVincent, Abigail Boatwright, William Taylor, Monte Rio Cellars, Leigh-Ann Beverley, Boisset Collection, St. Andrews, John A. Read, Mike Mezeul II, The Oasis at Death Valley, Studio O+A, IA Interior Architects, Garrett Rowland, Penny Linn Designs, Lycette Designs, The Stitchery of St. Simons Island, Smathers & Branson, George W. Bush Presidential Library and The RSM Classic M A G A Z I N E

31 Uncovering the sumptuous combination of this proven pairing BY BRANDI FOWLER

32 There’s something distinctive and undeniably elegant about a curated Champagne and oyster pairing. This iconic combination, steeped in history and tradition, has graced the tables of royalty and become synonymous with luxury and celebration. The union of these two delicacies dates back to the 19th and early 20th centuries when oysters and Champagne became staples at lavish gatherings across Europe. Picture grand soirées in opulent ballrooms, where the elite mingled with glasses of effervescent Champagne in hand, savoring the briny sweetness of freshly shucked oysters. The pairing is more than just a culinary delight; it’s a cultural symbol of refinement and taste. "From a thematic standpoint, Champagne and oysters really express luxury and celebration...and the connection has been established for many, many centuries," says Oyster Master Guild co-founder Julie Qiu. "There is a 1735 painting called 'The Oyster Lunch' by artist Jean Francois de Troy, commissioned by Louis XV for the Palace of Versailles. Champagne connoisseurs are excited about this piece because it's the first time Champagne was depicted in a painting, with every person around the table eating oysters." Across the Atlantic, the Gilded Age of America saw the rise of oyster bars in New York City, where the elite would gather to indulge in oysters and Champagne, celebrating prosperity and success. These establishments became social hubs, where deals were struck and friendships were forged over the sparkling allure of Champagne and the savory delight of oysters. This cultural significance of the pairing has only grown over time, making it a timeless combination that continues to captivate gourmands and connoisseurs alike. A CHAMPAGNE BY ANY OTHER NAME Champagne originated in the Champagne region of France, approximately 90 miles outside of Paris, and is divided into five main wine-producing districts. Each produces Champagne with unique attributes. Montagne de Reims is known for its pinot noir grapes and rich flavors, Vallée de la Marne for fruitier pinot meunier grapes, Côte des Blancs for crisp chardonnay, Côte de Sézanne for rich-bodied chardonnay and Aube for softer, aromatic pinot noir. The region's unique combination of climate, soil and topography is ideal for growing the specific grape varieties used in Champagne production, resulting in some of the top Champagne brands across the world. One of Veuve Clicquot's 482 crayères (chalk cellars), located on the outskirts of Reims, France.

33 It is said that Jean François de Troy’s "Le Déjeuner d’ Huîtres" or "The Oyster Lunch" (1735) is more famous in the world of wine than it is in the world of art, since it represents the first sparkling Champagne to be captured in paint.

34 The birthplace of Dom Pérignon is located in The Abbey of Hautvillers in the Champagne region, brought to life by Benedictine monk Dom Pierre Pérignon, who developed groundbreaking techniques for viticulture and winemaking to produce his bubbly beverage. His mission was to create the best wine in the world, and his passion paid off. The Champagne, first known as the wine of Father Pérignon, became one of the most sought-after wines in France, topping the finest tables of the 17th and 18th centuries— even being served at Versailles to King Louis XIV’s household and to famous Parisian merchants of the era. Today, the term "Champagne" is legally protected and can only be used for sparkling wines produced in the Champagne region under the strict guidelines of the appellation. This includes specific grape varieties, fermentation methods, and aging processes. Sparkling wines made outside of this region, even if produced using the same methods, must be labeled as "sparkling wine" and not "Champagne." The key distinction between Champagne and other sparkling wines lies in the traditional method, or “méthode champenoise,” which involves a secondary fermentation in the bottle. This process creates the fine bubbles and complex flavors that are characteristic of Champagne. Other sparkling wines, like Prosecco from Italy or Cava from Spain, may use different production methods, resulting in different taste profiles and bubble textures. Dom Pérignon continues to hold to those very discerning standards and still reigns as one of the top Champagne brands in the world. Dom Pérignon cellar master Vincent Chaperon said, “Today we perpetuate [Pérignon’s] creative ambition with each vintage Champagne we elaborate, striving toward harmony as a powerful source of emotion." THE WHOLE STORY OF THE HALF SHELL While Champagne has long been known as a symbol of luxury and celebration, bivalves—oysters, clams, mussels and scallops—also have a rich culinary and ecological significance. They have been treasured across multiple cultures: the Ancient Romans considered them a delicacy, coastal Native American tribes integrated them into their diets and cultural practices and the Japanese incorporated them into various festivals and rituals for over 2,000 years. Of bivalves, oysters are certainly the most popular choice. The way oysters are bred, sourced and produced is key to their flavor profiles, with more sustainable methods rising in popularity. "Over the last couple hundred years, the consumption trend went from eating wild cluster oysters to these beautiful half-shell oysters," Qiu said. "Growers are incentivized to produce oysters with amazing shells that look almost perfect." Oysters are filter feeders, filtering naturally occurring plankton out of the water, making them one of the greenest forms of protein production. "Oysters literally leave the water cleaner than they found [ Continued on page 38 ]

35 Oysters abound at Sea Island Club members and resort guests who enjoy noshing on bivalves can find quite the array to choose from at Sea Island. Throughout the resort, a variety of oysters from different regions can be found served on the half shell, fried or even stacked in seafood towers. “East coast oysters are the main variety served at our oceanfront restaurant, Southern Tide,” says Pete Page, Executive Chef of Events at Sea Island. The oysters at Southern Tide are served with a yuzu-cucumber mignonette and can be perfectly paired with a bottle of Veuve Clicquot Yellow Label, touted for its freshness and aromatic richness, to round out a bubbles and bivalves tasting by the sea. “In Georgian Rooms, guests are treated to more delicate oysters such as Wiannos and smaller Japanese oysters. These are often topped with caviar or granita, a frozen cocktail preparation or traditionally with mignonette, which is a shallot and red wine vinegar sauce,” notes Page. Another hidden gem where this special treat can be found is at a popular Sea Island tradition, Rainbow Island Supper, which has been a memorable part of the resort for over 90 years. Guests can find oysters displayed over a wood-fired grill, covered in beer and shucked for everyone to enjoy. Lastly, Chef Page's favorite way to serve up the delicacy is by chargrilling oysters, topping them with butter, roasted garlic and cheese at special events as a nod toward his Louisiana heritage. Abbey of Hautvillers, located in the Champagne region of France. The great grape harvest at Veuve Clicquot. Rainbow Island

37 “An oyster conveys its life experience directly to your senses. The whole story is there in front of you. You can read some of that story with your eyes, but to really understand, of course, you have to eat it.” Rowan Jacobson, Author of "The Essential Oyster" and James Beard Award-Winning Author of "Geography of Oysters" Photography by David Malosh

38 it," said "The Essential Oyster" author Rowan Jacobson. Sustainable oyster farming also benefits the ocean by mitigating shoreline erosion and easing the pressure on wild oyster populations, enabling them to continue building reefs and habitats for fish. Tybee Oyster Company co-owner Laura Solomon runs the first-ever floating oyster farm in Georgia and uses an aquaculture process to farm oysters. They purchase and cultivate the oysters from seeds to the half shell market. “Because ours are in floating cages and our farm is in an area with really fast water flowing through, our oysters are constantly getting tumbled and cleaned by the water flow over them,” Solomon noted. The environment gives the oysters a clean, briny and crisp taste. “There are two ways that people talk about oysters: the cleanliness of the taste and then the actual physical oyster,” Solomon explained. IN GOOD TASTE While oysters and Champagne may seem like a simple pairing, experts like Charleston-based Empire Oyster CEO Kevin Joseph consider complexities such as the salinity and minerality in the water and the algae the oysters consume, which can affect an oyster’s flavor profile daily. Champagne's flavor can be influenced by soil type, grape variety and the amount of sugar used, among other factors. Pairing them together is a skill on its own. Joseph prefers pairing East Coast oysters with dry bruts but says fizzy pinot noirs, fizzy albarinos or crémants pair well too. He encourages customers to take their time chewing the oysters to release their full flavor profiles. "Holding off 15 or 20 seconds longer than you otherwise would before you drink [Champagne] will enhance the pairing because you will now have the chemical reaction with your enzymes," he said. Jacobson suggests pairing West Coast oysters, which tend to have a “cucumbery” taste, with fruity white wines, and East Coast oysters, which are more briny, with crisp and refreshing beverages like Champagne or lager. Chefs worldwide are experimenting with various pairings, including topping oysters with tinctures, smoked bourbon and infused vinegars. New York City's Hawksmoor serves oysters with Scotch bonnet mignonette and Vietnamese-style oysters with ginger, chili, soy, sesame and crispy shallots. San Francisco's Miller & Lux serves Tomales Bay oysters with cucumber, rosé and shiso. French oyster breeder Ostra Regal tops oysters with citrus caviar, bonito vinegar or crushed raspberries with lime zest. In contemporary cuisine, chefs and mixologists continue to innovate with Champagne and bivalves. Creative dishes and pairings are emerging, such as Champagne-infused sauces for shellfish or oysters served with Champagne granita, ensuring this luxurious pairing remains as exciting and intriguing as ever.

39 Kesennuma is a prominent oyster farming area in Japan; (Below from left to right) Gauloise Oyster in Cancale and Belon River Brittany; farmer collecting oysters in field; Montauk Pearl Oyster in Montauk, Long Island. (bottom row) Photography by David Malosh in "The Essential Oyster"

41 Prep Time: 30 mins Yields: 12 oysters CHAMPAGNE MIGNONETTE METHOD Combine shallot, vinegar and black pepper in a small bowl and cover. Allow to rest in the refrigerator for at least two hours. Immediately before service, add Champagne and spoon over the oysters. NOTES The tartness of the vinegar balances the briny flavors of the oysters. The mineral and herbal notes of the Champagne complement the earthy oysters. 1 shallot, finely diced or minced 1/2 cup Champagne vinegar or white wine vinegar 1/2 tsp black peppercorns, freshly cracked or ground 2 tbsp ice cold Champagne 12 oysters on the half shell

42 THE OF

43 Exploring precision and pleasure in the centuries-old sport of fly fishing BY EMMA REYNOLDS

44 Captain Reid Williams sight fishing for redfish during high tide at Sea Island.

45 It’s a cool autumn morning. A cold front blown in from the north sends a gentle breeze rippling across the surface of the riverbed. Save for the rustling of branches and the slow trickle of the stream, the world is still and silent. From above, soft daylight filters through the treeline as a school of trout makes their way down the river below. You couldn’t ask for a better day for fishing, and wading through the river in tall rubber boots, you feel a sudden sense of calm wash over you. You pull the rod back and cast a line, in a fluid motion that feels almost like second nature. With a deft flick of the wrist, the fly dances through the air before settling softly on the water’s surface, barely causing a ripple. As you reel in slowly, the line quickly tenses—a sudden tug. The excitement begins to flood in and your heart races, not just from the promise of the fish's size, but the connection between the water and the subtle mastery of an age-long technique. In this moment, everything else fades away. It is more than just the catch, it’s a dance of patience and skill, where every cast draws you closer to the tranquil harmony of the flowing waters. This is fly fishing in its truest form. Yet, fly fishing wasn’t always a pastime of pleasure. Originally, it served as a means of survival. In a bygone era, it was a primary method of catching food. But as the centuries turned, fly fishing slowly evolved into the challenging yet serene leisure sport we know today. Fly fishing is often considered an art form and is far more challenging than other types of conventional fishing, namely live bait or artificial bait fishing using a spinning rod or bait caster reel. Why is this? In fly fishing, you use energy generated from the rod, paired with the weight of the line, to create momentum in carrying the fly out into the water. Unlike other fishing methods, a fly fisherman can’t simply lean back in his chair and wait for fish to bite, he must remain alert and engaged to make a catch. Fly fishing is most often practiced in streams, rivers and moving bodies of water, though one can certainly be successful in still water. The key differences in fishing types lie in the rod choice, as it's often lighter and thinner compared to a typical spinning rod. While a classic spinning rod can catch a variety of fish, fly fishing rods can differ in number and weight depending on the fish you’re aiming to catch. Another main difference is that fly fishing requires artificial lures that mimic local aquatic or terrestrial bugs and crustaceans that the fish feed on. Meanwhile, spin or bait fishing almost exclusively utilizes live or dead bait. The weight of the lines can also vary. In fly fishing, the lines are weighted heavier and the rods are lighter, while in spin or bait fishing, the rod is heavier and the line is lighter. Fly fishing is a practiced skill, meant to be treated more as a sport with a catch-and-release mentality than spin fishing, where people catch more fish, typically to eat.

46 Bamboo rod on a bed of rocks (top left); shaving bamboo for rod making (top right); hand engraved signature trout and mayfly hilt (bottom left); Bill Oyster crafting a signature rod (bottom right).

47 THE HISTORY OF FLY FISHING Some historians suggest fly fishing began in 12th-century Japan when it was known as Ayu fishing. Unlike today’s sport, Ayu fishing consisted of drifting an artificial fly down rushing mountain streams, no casting technique required. Other records suggest fly fishing dates back to ancient Egypt and Rome, around 100-200 AD, when authors Claudius Aelianus and Marcus Valerius Martialis wrote about Macedonian fishing techniques where anglers used a rod with red wool and feathers attached. Despite these claims, fly fishing as a sport was popularized in England in the 15th century. Historical mentions of fly fishing can be found in Englishman Izaak Walton’s “The Compleat Angler,” a fictional story and guide to the art of angling as it pertains to the habits of fish, methods of catching fish and proper equipment. In the book, Walton states, “As no man is born an artist, so no man is born an angler.” Walton helped set the precedent for fly fishing as both a learned skill and as a beautiful art form. A traditional method known as "Tenkara" dates back 400 years and is a well-known cousin of modern fly fishing. Originating in the mountain-dwelling communities of the Tohoku region of Japan, "Tenkara" translates to "fly fishing." Since these early days, techniques, lines, flies and rods have become far more sophisticated, reflecting the evolution of fly fishing into a refined and advanced practice. TRADITION RUNS DEEP Fly fishing practices differ around the world, no matter the salinity, temperature or geographic location of the body of water itself. Rivers and ponds vary from bays and open oceans and each require different rod weights and types of flies depending on the fish. Depending on which part of the world you’re in, one of the most widely shared values is catch and release. Local ordinances differ from region to region, but for the most part, catch and release is critical to keep fish populations intact for conservation purposes and to prevent overfishing. FLY FISHING IN GEORGIA While there are spectacular fly fishing destinations around the world, from New Zealand to Argentina, Chile and even Mexico, there are several ideal spots in the United States, including Alaska, Montana, Wyoming, California and Georgia. While fly fishing is most often associated with pursuing trout in the flowing rivers of Wyoming and Montana, Georgia has a broad offering of fish to pursue in both freshwater and saltwater. Local fly shop owner, Jared DiVincent of On The Fly Outfitters, has been serving the fly fishing community since 2017. “Although Georgia has some terrific freshwater fly fishing opportunities, saltwater fly fishing is our focus, being located on the marshes of Georgia’s Golden Isles. While most visitors to the area picture the artful (and intimidating) casts to trout seen in the popular film, 'A River Runs Through It,' our staff’s mission is to educate our customers by showing them that fly fishing is not as difficult as it looks." [ Continued on page 52 ]

48 “People get into fly fishing because of the artistry of it, the beauty of it, and the zen qualities of the sport. Fly fishing is about fishing in a more beautiful and challenging way, purely for the love of the sport.” Bill Oyster, Master Rod Craftsman at Oyster Bamboo

49 Bill Oyster meticulously crafting a bamboo rod.

50 Aerial view of an angler targeting saltwater fish seen beneath the surface.

51 Fly Fishing at Sea Island Sea Island offers various types of fly fishing throughout each season with organized excursions for all age levels and groups. Captain Reid Williams utilizes the incredible location of Sea Island on the Georgia Coast to his advantage, taking groups through the picturesque marshes in search of speckled trout, redfish, flounder and whiting, organizing cruises along the coast during the months of April, May and June. “There are large tidal fluctuations where we are located in Georgia, which means more fishing opportunities,” Captain Williams explains. “You can go fly fishing yearround. For example, October through April is when we specifically organize low-water fishing and go out on the flats boat in the creeks two hours before low tide.” This is because fish push into the grasses of the creeks and marshlands in search of food, making it easier for anglers to catch fish. When it comes to flies, redfish in particular eat shrimp at all stages of their lives. “We choose a fly to mimic what the fish eat,” Williams says. “Every angler has their preference, but with redfish, we want to use something that will mimic shrimp or small bait fish patterns. If there are three of us on the boat, chances are we will be using three different flies, whether it be a shrimp, mud minnow or crab pattern fly.” Skill sets and techniques also vary between bodies of water. Captain Williams says that tarpon fishing has increased in popularity among guests, likely because it offers more of a challenge. However, because this class of fish ranges from 65 to 100 pounds, it requires a higher skill set and more experience. With this in mind, he consults with the anglers frequently weeks before they arrive in preparation for their Sea Island fishing excursion. With a range of targets and techniques, fly fishing is accessible to all skill levels. Fly fishing in the marshes along the Georgia Coast.

52 INNOVATION AND EVOLUTION OF FLY FISHING Over the centuries, fly fishing has become far more advanced, with innovative materials like synthetic graphite and fiberglass for the rods, specialized casting techniques, the advancement in fly line materials and more intricate fly-tying techniques. While flies used to consist of chunks of fur or feathers tied to hooks, today, fly-tying has become somewhat of an art form. These new materials and techniques have allowed flies to become far more accurate in matching the bait they’re meant to replicate. For example, today’s designs create lifelike movements and imitations of creatures such as insects, baitfish and shrimp. As American writer and renowned fly fisher Theodore Gordon, who fished in the Catskills region of New York, once said, “The great charm of fly fishing is that we are always learning.” And for avid fly fisherman across the world, that couldn’t ring truer. Thanks to recent advancements in fly fishing equipment, anglers have access to lighter, more durable gear that allows for more precision and greater success. Bill Oyster, of Oyster Bamboo, a brick-and-mortar retailer in Blue Ridge, Georgia that sells some of the world’s best bamboo fly fishing rods, explains that fly fishing in Georgia is unique because it’s a year-round activity. Oyster Bamboo crafts the rods by hand, hosts private classes to teach customers how to build their own bamboo fly rods and is the only retailer in the world that solely is dedicated to making bamboo fly rods. The rods are engraved in-house by Oyster, also a master engraver, and can cost thousands of dollars. Oyster Bamboo continues to connect those interested to the traditional method of building bamboo fly rods and is beloved by people around the globe including former president Jimmy Carter, who favored Oyster Bamboo’s intricate rods. “We have 12 months of fishery a year, as well as many different species, warm-water species like large-mouth bass, striped bass and shoal bass,” Oyster says. “Then we have trout in the mountains, and on the coast we have redfish, tarpon and sea trout. There are plenty of fishing opportunities. There’s a lot of water in Georgia, and it’s much more varied than most other places in the country.” Above all, fly fishing is a sport that blends skill, patience and a deep connection with nature. More than just a pastime, it’s a harmonious blend of art, science and nature, providing both a mental escape and a connection to the natural world.

54 Harnessing the transformative power of equine connection in therapeutic practices BY ABIGAIL BOATWRIGHT

56 Horse petroglyphs adorn a mountainside in Central Asia's beautiful Ferghana Valley, home of the famed "Heavenly Horses" of the Silk Road. Provided by William Taylor

57 At first glance, it might seem unlikely that horses— majestic yet silent, powerful yet gentle—could be healers. Yet, for centuries, these animals have offered more than just companionship to their human counterparts. They’ve served as silent partners in a therapeutic dance that promotes emotional and mental well-being for people of all ages. Equine therapy is more than just riding horses; it’s about harnessing the profound connection between humans and these horses to facilitate healing and growth. And while this relationship dates back thousands of years, new research shows how their connection may be intertwined in profound and transformative ways. A TROT THROUGH TIME The earliest evidence of this bond can be seen in ancient Eurasian artwork, where horses are depicted as central figures in human society. This initial connection was among humanity’s most important relationships with the animal world. William Taylor, archeologist and author of "Hoof Beats: How Horses Shaped Human History," notes that humans and horses have shared a deep relationship for more than half a million years. The domestication of horses for transport marked a turning point in human history. According to Taylor, “This process was not gradual but more akin to a lightning strike.” The pivotal moment likely occurred in the Black Sea region, in present-day Ukraine. Horses in an open field surrounded by mountains in New Mexico. Provided by Abigail Boatwright Photography

59 “People were experimenting with new kinds of vehicles, new animals to use for transport,” Taylor explains. “Somewhere in that process, folks figured out how to take the strongest and fastest animal of the ancient world and harness it into a transport system.” The domestication of horses revolutionized human civilization. Initially used to pull chariots and carts, horses later became crucial in warfare, agriculture and exploration. Improvements in riding equipment enabled humans to ride horses more reliably, transforming transportation and communication. Horses facilitated the expansion of empires, the spread of cultures and the development of trade routes. They carried messages across vast distances, drove plows that increased agricultural productivity and enabled armies to move quickly and efficiently. The significance of horses extends beyond practical uses. In many cultures, horses hold a revered status. THE MODERN EQUINE ERA As the relationship between humans and horses evolved, so did our understanding of their therapeutic potential. Equine therapy, also known as equine-assisted therapy or horse therapy, utilizes interactions with horses to promote physical, emotional and mental health. This form of therapy is particularly effective because horses can mirror human emotions, providing non-judgmental feedback and creating a safe space for individuals to process their feelings. The therapeutic power of horses lies in their ability to reflect human emotions and offer unconditional presence. Studies have shown that the rhythmic movement of a horse’s gait mimics the human walk, aiding in mobility and coordination for those with physical disabilities. For individuals with mental health issues, the presence of a horse can be calming and grounding, reducing symptoms of anxiety and depression. In the serene pastures of therapeutic riding centers, profound transformations occur. A child with ADHD, in an equine therapy session, might be asked to walk into a pasture and let the horses approach them. The horses’ reactions—whether they approach or shy away—offer teachable moments. “How a horse reacts can be great talking points and open doors,” says Allison Gross, Executive Director at Wings of Hope, a therapeutic riding center in Fort Worth, Texas. “These moments can allow for open communication that can translate into life skills outside of the barn.” Equine therapy is not a one-size-fits-all approach. It encompasses several modalities, each tailored to specific needs. Equine-facilitated psychotherapy focuses on mental health, using horses to help clients process emotions and develop coping strategies. Therapeutic riding helps individuals with physical [ Continued on page 62 ]

60 The Horses of Sea Island “Members and guests of Sea Island can make memories with some very special horses,” says Allie Zorn, owner of The Stables at Frederica, which provides Sea Island beach and marsh rides, lessons, pony rides and other equestrian activities. Sea Island riding programs are frequented by around 4,000 visitors each year, with every ride offering a chance to make new memories, thanks to the horses. There are approximately 36 horses that join in on Sea Island activities, many of whom have become celebrities amongst riders. One of the more popular is Woody, a beautiful Gypsy Vanner gelding, who is no stranger to attention. After rides, he is rewarded with his favorite treat, ear scratches. Merle, a well-mannered Paint, looks like he was born for the big screen. His doppelgänger is Hidalgo, from the popular 2004 western film. “Merle may look just like Hidalgo, but he is the smoothest horse to ride,” said Zorn. Ana is a white Percheron draft horse mare. In her previous work, she was a Disney horse, pulling carriages and trolleys on Main Street USA. At 17 hands tall—that’s 5-foot-six at the shoulder and 2,100 pounds—she is not the tallest horse, but she is substantial. “She’s just as easy as can be on the trails,” Zorn said. “She’s just like riding a couch, she’s so smooth. You can just sit back and enjoy the view.” George is a Quarter horse, bred in Athens, Georgia, home of the University of Georgia, where he lovingly gets his name. His most frequent Sea Island visits are to Rainbow Island, as he is an excellent tour guide on beach rides. Talladega is an Appendix Quarter horse who has earned his tenure around the stables. Talladega has been giving rides since 2010, and it is often joked that he could do them blindfolded and still find his favorite bushes to snack on. These horses are so beloved by returning members and guests that people check-in at the stables just to visit their favorite horses. “Since it was established back in 1928, we get to see fourth and fifth generations coming through the riding program, when their families first started visiting in the 1930s, and they’re still coming today,” Zorn said. George and Talladega take two guests on a Sea Island Beach Ride.

62 disabilities improve their balance, coordination and muscle strength through riding. Equine-assisted learning uses interactions with horses to teach life skills such as leadership, communication and problem-solving. The versatility and adaptability of equine therapy make it a powerful tool for addressing a wide range of needs. SADDLING UP Across the globe, equine therapy draws on the rich traditions of horse cultures worldwide. In places like Mongolia, horses are central to the way of life, living freely yet closely monitored. In Argentina, the Gaucho culture celebrates the art of horse training and polo. The cowboy lifestyle of the American West is marked by trail rides, cattle drives and rodeos. Western riding, with its distinct saddle design and techniques, emphasizes a close partnership between horse and rider, often honed through working with livestock. Each region brings its own unique flavor to the practice, enriching the therapeutic experience. Recreational horseback riding also offers therapeutic benefits, whether it’s a trail ride in the English countryside or a trail rides through the Pampas lowlands of South America. These activities promote a sense of relaxation, mindfulness and a deep connection with nature. In the Golden Isles, Sea Island offers a unique setting to bond with horses through a tranquil environment for riders of all levels, with activities ranging from beach rides to riding lessons. “There’s something exceptional about that atmosphere, walking through places that don’t get visited often,” says Allie Zorn, the owner of The Stables at Frederica, which provides Sea Island beach rides, lessons, pony rides and other equestrian activities. With serene beach rides and secluded wooded estate rides, Sea Island allows guests to explore breathtaking scenery on horseback. These unforgettable experiences not only enhance the therapeutic benefits of equine therapy but also leave a lasting impression, fostering a deep, enduring connection with these remarkable animals. Horses and their riders charging down the pitch in a game of polo.

65 An in-depth look into the full-bodied spectrum of colorful vinos across the globe BY KEITH STRIGARO

66 Images of Monte Rio Cellars by Leigh-Ann Beverley (Far left top to bottom)

67 Drinking wine is a sensory experience that engages not just the palate but also the eyes. Before the glass even touches your lips, the first interaction with a wine is through its color. This visual cue can reveal important clues about the wine's character, including its grape variety, age, body and winemaking techniques. As with all things nuanced, the color of wine is not just about aesthetic appeal but also about understanding its story and heritage. “They say we eat with our eyes, but in truth, we drink with our eyes as well,” says Jean-Charles Boisset, the charismatic French proprietor of Boisset Collection, one of the world’s most respected family-owned wine firms. Whether it's the iconic Red Room at Raymond Vineyards in the heart of Napa Valley or the stained glass accents that give the barrel cellar at Jean-Claude Boisset in Burgundy’s Côte de Nuits the air of a cathedral to wine, few vintners bring as much visual flair to their properties as the Boisset Collection. This kind of visual storytelling begins the moment we set our sights on a glass of wine, as its color reflects the winemaker’s artistry and the wine’s origin. Wine colors can vary widely, from the deepest purples and bright reds to golden yellows and pale greens. Historically, wine choices were largely confined to simple red or white categories. However, today’s wine enthusiasts encounter a broader spectrum that includes not just reds and whites, but also pinks and oranges, each telling a unique tale about the wine's journey from vineyard to bottle. ONLY SKIN DEEP Understanding wine color starts with the grapes—generally, white wines come from green or yellow grapes, while red wines are made from dark-skinned grapes. The key to this transformation lies in the winemaking process, particularly the role of grape skins. The skin of the grape contains pigments that can greatly influence the color of the wine. For example, red wines get their color from extended contact with grape skins during fermentation—a process known as maceration. “The longer the skins are in contact with the juice, the deeper and more intense the color becomes,” explains Rajat Parr, an internationally renowned winemaker and sommelier, and Director of Farming and Winemaking at Stolo Vineyards in Cambria, California. Conversely, white wines are usually produced by quickly separating the juice from the skins and seeds, preserving their lighter color. But exceptions exist, such as Champagne, which is often made from a blend of both Barrels of wine stored in the Buena Vista Winery. Grapes being processed in Oregon.

68 Wine fermenting in oak barrels in the Cafayate Valley

69 white and red grape varieties but still appears white because the skins are removed early in the process. A prime example of this is Dom Pérignon, one of the most iconic Champagne houses in the world. Known for its elegant complexity, Dom Pérignon achieves its signature style by blending black and white grapes, balancing the depth of red grapes with the brightness of white, all while maintaining its golden hue. Rosé wines, straddling the line between red and white, achieve their pink color through a brief period of skin contact, far shorter than that of red wines. This delicate process results in a range of pink shades, from pale blush to vibrant salmon. “A rosé gets its pinkish hue from limited skin contact—just a few hours compared to weeks or months for red wines,” notes Patrick Cappiello, winemaker and proprietor of Monte Rio Cellars in Sonoma County, California. COLORFUL CLIMATES Color can also provide clues about a wine’s age, as the color of a wine can vary over time. White wines typically gain color as they age, becoming more golden with notes of brass. A young chardonnay might be a vibrant yellow or gold but turn darker as it ages. On the other hand, age has the opposite effect on red wines. Reds tend to lose color as they age. After several years, a rich cabernet sauvignon might look orange or brick in color. Older reds have less color because of the exposure to oxygen that removes color from the wine. But have no fear, there are ways to stabilize color in wines. Storing red wine in oak is one of the most popular ways to keep the color in wine. Another determining factor in the color of wine is climate. Warmer climates tend to produce darker-colored wines such as grenache and colder climates produce lightercolored wines like a riesling. “One of the biggest impacts on the thickness of skins can be the environment the grapes grow in,” says Jonathan Eichholz, a Master Sommelier based in New York City. “A few ways you get very thick skin on grapes are wind, elevation and exposure to ultraviolet (UV) rays. For example, malbec is a super thick color with a lot of pigment because it has a high elevation, wind and a lot of UV exposure. Wind will make thicker skins. That’s why pinot noirs in Oregon have slightly deeper colors because of extra wind.” Climate also has a direct impact on the pH levels in a wine, which measures its level of acidity. The lower the pH, the higher the acid in the wine, and the less color it’s going to have. Elevated pH levels correlate with darker colors and lower acidity levels. Colder climates, where grapes hang on the vine for longer periods, produce higher pH levels in grapes than warmer climates. While the color of wine is often a natural byproduct of the varietal and the climate, winemakers can and do manipulate the color of their wines to a desired effect, particularly in reds, through the process of maceration. Pierreux Vineyard in France [ Continued on page 72 ]

71 Sea Island Pairings Sea Island has an impressive, award-winning wine collection with more than 1,000 labels from all over the world, including vintages that date back to the 1920s. When Ryan McLoughlin, Head Sommelier at Sea Island, looks for the perfect pairing of food and wine, he searches for a wine that will enhance a diner's meal. Dark colored red wines, which are fuller in body and texture, pair well with fine cuts of meat. If someone orders the Frenched Bone-in Ribeye from Colt & Alison, “I’d look for a full-bodied wine with elevated tannins to pair with it,” says McLoughlin. “A full-bodied wine such as a cabernet sauvignon from California or a Bordeaux from France will cut through the fat of the ribeye, and cleanse the palate upon every sip, so you’ll be prepared for your next bite.” When it comes to white wines, McLoughlin recommends pairing a rich chardonnay with halibut or a more substantial seafood dish like lobster. For the Snapper Meunière accompanied by the fava bean-black truffle risotto served in Georgian Rooms, an exceptional choice would be a white Burgundy. This wine offers a delicate balance, with enough subtlety to complement the snapper without overshadowing it. “I look for wines with great acidity to cut through the creaminess of that truffle risotto,” McLoughlin notes, highlighting the harmonious interplay between the wine's vibrant citrus notes and the dish's luxurious textures. Orange wines are great since they offer that tannin structure that you would not get traditionally with white wine. “Because of their structure, orange wines pair well with richer and bolder flavors,” McLoughlin says. “I prefer to pair them with spicy and robust flavors such as curry or soy-based dishes.” Rosé wines are wonderfully versatile due to their refreshing acidity and light-to-medium body. “These wines are excellent with dishes that have pronounced and fresh flavors,” says McLoughlin. “I love pairing them with Mediterranean cuisine, such as grilled vegetables or the branzino served in Tavola. Their crispness complements seafood dishes beautifully.” Georgian Rooms wine pairings curated by Head Sommelier at Sea Island, Ryan McLoughlin.

72 ORANGE IS THE NEW WHITE Maceration is how reds get their color, but what happens when you macerate a white grape? You get orange wine, which is one of the newest trends for both wine drinkers and producers. “Almost any white wine that’s fermented on the skin will produce an orange wine, and the longer you leave it on the skin, the more dense the color tends to get,” says Patrick Cappiello, winemaker and proprietor of Monte Rio Cellars in Sonoma County, California. While orange wine is a relatively new trend, it has actually been around for a long time. Orange wine is what wine looked like thousands of years ago. It dates back to the origins of winemaking in the country of Georgia around 6000 BC, and is the oldest style of winemaking. Ancient wine producers would let the juice sit with the skins, seeds and stems in a clay vessel until it gained color and texture. This timeless, ancient process has recently taken on a new life. Demand for orange wines has exploded in recent years as consumers have become more knowledgeable and adventurous. As a winemaker, Cappiello was hesitant at first to produce orange wine because he wasn’t sure if it was a fad, and chasing after trends as a winemaker can be dangerous. Once production catches up to the trend, it may be over. But now his confidence has grown in their enduring popularity, producing two different kinds of orange wine, one of which ranks as his third best-selling wine. “I don’t think it’s a trend anymore,” he says. “It’s slowly becoming a standard.” Today, most restaurants that have a robust wine program will have an orange wine by the glass. It’s definitely an important category of wine with a rich history and an exciting future. Mike Veseth, editor of The Wine Economist, notes that the recent popularity of orange wine is a revival of ancient practices. "This style of winemaking is a return to roots, offering a complex and intriguing alternative for modern palates." Understanding the color of wine goes beyond simple aesthetics. It encompasses the grape varietals, climate and winemaking techniques that contribute to the final product. As the wine industry continues to innovate, new trends like orange wine are likely to redefine the spectrum, offering wine enthusiasts a richer and more colorful experience.

74 A walk through the long-standing traditions that shaped the game of golf BY KLEA M ARMSTRONG

76 Tradition is a fascinating word, one that encompasses the often inherited or customary patterns that shape our world. Golf, a sport deeply rooted in tradition, exemplifies this concept. As Dottie Pepper, Lead Walking Reporter for CBS Golf, aptly said, “Tradition in golf is an experience so worthwhile it has earned the right to be repeated." From polishing golf shoes on the front porch with her dad to the grand "Champion Golfer of the Year" ceremony at the Open Championship, traditions are the elements that, as she says, "sets our game apart and glues it together all at the same time." One cannot step onto a course or attend a major event without being immersed in the rich history and enduring customs of golf. Whether it's flipping a tee on the first hole to determine who has honors of teeing off first or watching the previous year’s Masters winner slip the green jacket onto the new champion, golf and tradition are inseparable. The language, etiquette, rules, course design, equipment, institutions and tournaments all contribute to the tapestry of this timeless game. THE ORIGINS OF GOLF The origins of the game are shrouded in historical debate. Some trace the beginnings to the Roman game of paganica, played with a bent stick and a small leather ball during the 1st century BC. Others point to China's chuiwan (ch’uiwan), invented during the Ming Dynasty (1368-1644), where players hit a ball with a bent stick. However, the Dutch game of kolf (meaning “with clubs”) is a significant contender, particularly because many traditional golf terms like putt, bunker, tee and stymie have Dutch roots. Despite these claims, the most

77 widely accepted belief is that golf, as we know it, began in Scotland. King James IV’s declaration as the first "golfing monarch" in 1502 cemented the game's popularity, marking Scotland as the birthplace of golf. In Scotland, the game evolved with official rules, the creation of the 18-hole format, refined equipment and the formation of golf clubs. St. Andrews, first referenced in 1552, became the historic home of golf. The 18-hole format, now standard in golf, originated in 1764 at St. Andrews. Originally, courses varied in the number of holes they had, often based on the available land. St. Andrews had 22 holes, with golfers playing 11 holes out and 11 holes back. The course was then reduced to 18 holes to create a more manageable and uniform layout. This 18-hole structure quickly became the norm, as it provided a consistent and challenging round of golf. "The decision to standardize to 18 holes was made to bring uniformity to the game," says golf historian David Hamilton. "It allowed for a consistent challenge across different courses and set a benchmark for what a full round should entail." TALKING THE TALK Golf's rich lexicon similarly offers a fascinating glimpse into the sport's tradition. Before the term “par” was made popular in the late 19th and early 20th centuries, the terminology “bogey” dominated courses. The origin of "bogey" relates to the Bogey Man, a character in a British dancehall song. Around 1890, Charles Wellman exclaimed that the ground score was "a regular Bogey Man," referring to its lyrics, “I'm the Bogey Man, catch me if you can.” Henceforth, the score was referred to as a bogey, signifying a score of one over par, and is still used today. (From left to right) St. Andrews Golf Course stone sign in Scotland; golfers playing on Old Course at St. Andrews; Dottie Pepper plays out of a bunker on the 14th hole at the Women's Weetabix British Open. [ Continued on page 80 ] Images provided by St. Andrews

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