If, with the briefest of captions, these pictures of San Antonio winery Amayna—which translates roughly as “the calm after the storm”—don’t say it all, then you either need an eye exam or a soul transplant.

Sorting the pinot noir harvest

Amaynawinery1 Gravity flow architecture

Amaynawinery5 Amaynaowner
In the cellar with the owner, Mr. Garcès Silva

Amaynabottles Bottles so carefully, tightly stored only 2 broke in the earthquake

Tasting with winemaker Francisco Ponce

Amaynafarmhouse Amaynagrounds
Outside the farmhouse

Amaynadiningtable Inside the farmhouse

Sauvignon blanc and pinot noir grapes—the distinctly grassy taste of the former turning mushroom-honeyed where affected with botrytis (noble rot)

AmaynamachasHors d’oeuvres: machas, a native red wedge clam, broiled with parmesan & herbs, plus strawberries that, gasp!, taste like strawberries

Amaynatable Amaynasalad
The lunch table set with rolls, merquén (smoked ground chiles), ultra-refreshing pebre with tomatoes (pico de gallo’s superior by far), butter & olive oil

The 1st course: fresh tomato & avocado with marinated cucumbers, celery–black olive salad, roasted beets & pebre without tomatoes

AmyanamaincourseThe main course: gray-fleshed, dark-flavored reineta, apparently a local type of bream, roasted with olive oil, butter, lemon, onions & tomatoes, plus roasted potatoes (as served to Sam Kass of Wines of Chile & man-about-New York dining scene Ariel Lacayo)

Dessert: floating island & custard with dulce de leche & fresh strawberries

Such idyllic, easy grace as to echo Rilke: you must change your life.