Eric and Hope attended high school together in Baton Rouge, Louisiana—they dated senior year and even attended prom together. They stopped dating early in their college careers, but reconnected when both moved to DC post-college.
The couple decided to marry on October 1, 2011, at the Pippin Hill Farm and Vineyard in North Garden, Virginia, near Charlottesville, where the bride attended the University of Virginia.
“I have a strong affection for Charlottesville, and the budding wine scene felt like the perfect backdrop for us,” says Hope. “We wanted our wedding to have the right mix of classy and elegant with comfort and family, and to embrace our environment.”
The outdoor 5 PM ceremony was performed by Eric’s father, an Episcopalian priest. The scenic space was decorated with two large urns filled with Prince George hydrangeas, and marigold-colored petals were scattered along the aisle.
Afterward, the couple’s 120 guests enjoyed cocktail hour, where his and hers signature cocktails were served—a bourbon and ginger drink (Eric’s) and a pomegranate champagne concoction (Hope’s). The goat cheese lollipop hors d’oeuvres were a particular hit.
At the reception, tables were adorned with centerpieces in etched glass vases. Guests dined on Carolina white prawns over fried green tomatoes, filet mignon, and lobster tail in Pippin Hill Chardonnay-butter sauce. A buttercream-frosted wedding cake was served for dessert, and guests enjoyed s’mores around a campfire later in the evening. Each guest also received a pouch of salted caramels as a favor.
Hope and Eric performed their first dance to Sting’s “Fields of Gold.”
“Eric and I took lessons for two months before the wedding and had a loosely choreographed dance planned,” says Hope. “It was romantic and felt like just the two of us were on the floor being able to express our love for one another.”
Everyone partied until late into the evening, and the couple exited amid a sea of sparklers waved by guests.
“The entire day was amazing,” says Hope. “To be surrounded by your closest family and friends to serve witness as you begin your life together . . . it was an incredibly special and humbling moment.”
Ceremony and Reception Venue, and Catering: Pippin Hill Farm and Vineyard
Wedding Planner: Augusta Cole of Easton Events
Gown: Bliss by Monique Lhuillier, purchased at Hannelore’s
Makeup: Lora Elaine
Bridesmaid Dresses: Lela Rose, purchased at Hitched
Tuxedo: Brooks Brothers
Invitation and Paper Suite Design: Erika Jack Stationnaire
Floral Design: Pat’s Floral Designs
Cake: Favorite Cakes
Entertainment: Hipshack, booked through Sam Hill Entertainment