Four days on 4,200 acres of private estate in the foothills of the Great Smokies, where the ritual begins with a private fly-fishing clinic on the property's stocked trout streams with Foothills Guild instructors, then a sommelier-led descent into the 35,000-bottle cellar beneath the Barn at Blackberry. Chef John Fleer's kitchen — Michelin-starred, ingredient-obsessed — opens for a hands-on pasta workshop and multi-course dinners sourced from the farm's gardens and surrounding valleys. Mornings dissolve into the spa's thermal pools and stone massage rooms; evenings gather around the great hall's fireplace with wines pulled from the cellar, the kind of silence that comes from being held by land and intention.
Five quick questions, then we build the full itinerary — lodging, daily schedule, dining, bars, the group-chat message — and drop you into a Trip Room you can share with the crew.