Connecticut’s Autumnal Splendor

Connecticut isn’t necessarily the first state that comes to mind when thinking of a seasonal New England getaway. But a trip to Winvian Farm in the state’s majestic Litchfield Hills could easily change that.

Start the day at Winvian Farm with a hot-air balloon ride over the Litchfield Hills.

Ensconced in the woodsy surrounds of the Berkshire Mountains’ southern reaches, Winvian Farm comprises 18 personality-driven chalets, each singular in design and all sharing a glorious 113-acre backyard for outdoor pursuits. Winvian commissioned 15 architects to deliver original and whimsical incarnations of rural luxury, using the contiguous forest as their muse.

The results are spectacular, with designs ranging from the glass-domed Greenhouse to the Charter Oak, a barn and cottage with a towering white oak growing through its core, to the have-to-see-it-to-believe-it Helicopter, a fully reconditioned 1968 Sikorsky Sea King Pelican HH3F helicopter and its accompanying hangar transformed into fabulous accommodations.

Choose your own accommodation adventure at Winvian Farm with the Greenhouse (above) or Charter Oak (shown on next page).

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Moreover, the property’s original 1775 homestead has been restored to its original grandeur and now houses a single suite on its top floor with the resort’s communal areas below.

Charter Oak.

Add to the architectural excellence Winvian’s surrounding nature, which is exactly what New England dreams are made of. Though beautiful during summer when blanketed in hues of green, the farm’s vast acreage peaks in autumn when Mother Nature amps up the real-time Photoshop, brush-stroking the landscapes in the most vibrant of colors. House bikes facilitate explorations through the Technicolor hills and on quiet country roads that double as nature trails.

Delight in Chef Eddy’s “seed-to-table” cuisine at Winvian Farm.

When it comes to embracing New England’s farm-to-table ethos, Winvian goes a step farther with its “seed-to-table” cuisine, in which almost all ingredients are grown and harvested directly from the onsite organic garden. Each night, anticipate an epicurean journey of the senses in the eighteenth-century dining room at the main house. Executive chef Chris Eddy showcases the robust flavors of Winvian’s just-picked riches, artfully presenting each dish and demonstrating exactly why this Relais & Châteaux property is a foodie favorite.

Roasted octopus and seasonal ratatouille.

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