Replenish, revive, and restore with this soul-nourshing yin yoga + natural/biodynamic wine tasting workshop.
We will kick things off with a Yin Melt practice led by Audrey Sutton. The sequence will focus on opening your hips and heart while melting you even more with pranayama, guided meditation and hands-on healing touch with oils + massage.
After Savasana, gather around for a natural & biodynamic wine class and tasting. Luke Wohlers of Walden Selections will introduce us to natural + biodynamic wines — what that means, how they are produced, and why we want to drink them! We will then sample 5-6 expertly-selected high end wines curated with the holidays in mind. All wines sampled will be available for purchase, a great opportunity to pick up meal pairings or last minute gifts.
Bring your friends, your significant other or come make new friends over wine, appetizers, and yoga.
Fee includes yin melt workshop, natural and biodynamic wine tasting/class + charcuterie appetizers.
About Walden Selections + Luke Wohlers
WALDEN SELECTIONS was inspired by our weekend wine bar pop-up at Little Uncle in Seattle’s Pioneer Square neighborhood. There was a keen interest in the unique wines we poured so we decided to go out and find a few ourselves. We took our name from Henry David Thoreau’s Walden, past and present.
We are a wine distribution company in Washington State, founded in 2014, primarily serving the Greater Seattle Area and have substantial experience in both wine retail and restaurant industries. We thoroughly understand the needs of buyers and consumers. Our mission is to educate and actively discover and promote wines that are unique and offer our clients exceptional value.
Luke holds a Diploma from the Wine, Spirits & Education Trust and is an Advanced Sommelier with the Court of Master Sommeliers. His career in restaurants began in 1996. Subsequent time was spent in Boston at Upstairs on the Square, Formaggio Kitchen and Lower Falls Wine Company. In 2008 he was part of the wine team that earned NYC’s Eleven Madison Park the James Beard Award for “Outstanding Wine Service”. He held sommelier positions in Seattle at The Herbfarm and RN74. In 2013 he returned to New York City to create the wine program at Betony, which earned a three-star reviewfrom the New York Times shortly after opening. He has also consulted for Wine Folly and Amazon.