Kara & Justin

Kara and Justin’s autumn wedding at Gaie Lea beamed with golden rays and vibrant celebratory joy. Friends and family surrounded the couple at the peaceful 200-acre farm, taking in sweeping panoramic October views of the Blue Ridge Mountains and fanning out across the country estate.

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Charlottesville wedding planner Karissa Coffey curated the gorgeous day, orchestrating a private shared vow reading between the couple, tucked under towering oaks with autumn leaves gently blowing across the landscaped grounds. Planners added tender touches to the day. Guests were invited to a warming of the rings, infusing their intention and love into the bands for the couple before the ceremony. Baskets of plush blankets offered respite from the slight October chill and tears flowed as the bride’s parents walked her arm in arm down the grassy aisle.

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The bride wore a modern long-sleeved white dress with a traditional veil and wine barrels topped with elaborate gold vases and floral bouquets alongside golden Chiavari chairs welcomed guests to the glowing wooded ceremony. The couple shared I do’s under a soaring oak as rays of sunlight illuminated their connection. Floral designers with Meadow Wood Farm built delicate feminine bouquets in soft shades of peach and pink trickling in green foliage along with a show-stopping stone fireplace reception floral installation and freshly plucked wildflower centerpieces.

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Photographers with the Smiths Photography captured the fall countryside celebration’s ease and radiance, guiding the couple to a wide-open field for frolicking romantic imagery. Decor and rentals by Argent Event Rentals brought the picturesque waterfront pavilion to life with soft blue and cream linens, delicate crystalware, slender candlesticks and soft lighting.

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Country Cupboard Catering served delectable creole shrimp, crudités, mini biscuits and other gourmet bites at the hilltop poolside cocktail hour before ushering guests to a delicious dinner of autumn pear salads, garden harvest vegetables, beef filet and roast chicken. A mobile ice cream cart and s’mores kits enjoyed around stone pit campfires provided special late-evening treats.