“WINEMAKING is really like making art,” Nikki said, speaking to the group members, who were all seated with two separate flights of wine in front of them. Flights of wine were several glasses of wine with a few sips poured in them, designed simply for tasting. One flight would be white and the other red. For the whites, Nikki had a Sauvignon Blanc, Pinot Grigio, Riesling, Viognier, and Chardonnay. For the reds, she’d selected a standard Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Zinfandel, and a nice Malbec the winery had started producing a couple of years ago.

“It begins with the soil. At Malveaux we grow the majority of our grapes but we do buy some grapes from vineyards in Sonoma and Monterrey counties. Many of you may be aware that we recently partnered with a wonderful Australian winery, the Hahndorf Winery. The Sauvignon Blanc and Viognier you will be tasting in the white wine flight is from the Hahndorf Winery. The Australians grow those grapes nicely and blend them well. In the red flight, you’ll be tasting Aussie wines in the Pinot, the Malbec, and the Syrah.”

One of the S.E.E. members interrupted her. “What makes one region better than another in terms of grape production? For instance, why do Sauvignon Blanc grapes taste better from Australia than from here in Napa? Same goes for the Zinfandel. I heard one of your employees talking about the old vine Zin grapes you blend here. What goes into that?” It was Rich Higgins. Next to him stood Hayden-less Chanel today and more J.Crew with her pressed jeans, button-down, and argyle vest.

“Excellent question,” Nikki said. “It’s not necessarily that the wine tastes better, because that all depends on your palate. There are so many factors that go into the winemaking process. As I mentioned, it starts with the soil and with the quality of the grape. And the quality can be affected by the soil, the weather during growth, the way the grapes are pruned, and if they’re harvested correctly at the right time. After the harvest, we look at sugar levels, which we call Brix, acidity levels and pH balances, the color, the seeds, the taste. It’s all well thought out and created in hopes of making a superior product. There is a strong science aspect to wine production, but there is an equally strong creative aspect. Blend the two together and you can get an outstanding wine. Once the harvest and science are planned out, the grapes go through the crushing and primary fermentation process.” All eyes were on her and everyone looked interested. She enjoyed speaking to groups of people. Maybe that came from her acting days.

“Basically crushing is liberating the fruit from the skin. Did you ever see the I Love Lucy episode where Lucy stomps on the grapes?”

Everyone laughed.

“Right, that’s not typically how it’s done now except for maybe the really small operations or a few in Europe. We have a mechanical crusher and destemmer. Red wines get their color from the grape skins, so during fermentation of a red wine, the skin of the grapes needs to be in contact with the juice. Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press.” Nikki went on to explain the fermentation process, how cultured yeast is typically added even though grapes already have a natural yeast on them, and how that yeast feeds off the must. The must is made up of skins, stems, seeds, fruit pulp, and when it comes in contact with the yeast, together they produce CO₂ gases and alcohol. She also explained the second fermentation and the aging process. She hoped no one had become bored as most of the members were not oenphiles, only enlightened souls. “That’s a real basic how-to on winemaking. If you have other questions, I’ll walk around and we can talk, but please eat and drink and enjoy. I know that Alan is going to talk about how winemaking and the growing of grapes are akin to soul growth.” Nikki stifled a giggle. She wasn’t sure how he’d tie it all together, but knew he would in some bizarre fashion.

Even during her talk, in the back of her mind, Nikki felt the dark cloud of murder hanging over her, and she knew when people began drinking and loosening up, that she’d go in for the kill. So to speak.

Nikki sidled over to Juan Gonzales, wanting to see what information she could get from him. “You having a good time?” Nikki asked.

“Sure. I love wine. Love food, too.” He rubbed his paunch, and smiled. Nikki noticed for the first time that he had a couple of gold teeth on the bottom row. There looked to be some cheese caught in them, and she tried not to stare at it. Juan was probably somewhere in his late forties. He ran his hand through his slicked-back dark hair and smiled at her.

“What’s not to love?” She smiled. Get friendly. Get into this guy’s head and find out about the note he sent to Iwao. She raised her glass.

“Good talk, by the way. You sure do know a lot about wine.”

“Oh well, it’s my job. And how about the enlightenment sessions? How are those going for you?”

“I still have plenty to learn, that’s for sure, but Alan is wonderful. He’s so patient with all of us misfits, you know.”

“He seems wonderful. I don’t know him that well, not being a member and all, but you must, I assume. Everyone in the group must.” Nikki did her best to appear casually interested.

“No, no. I don’t know most of the people, but there are a few new guys, like your friends Simon and Marco, who I’m getting to know.”

“How about Iwao? You knew him pretty well. At least it seemed like you did last night on the train when you came over.”

He frowned. “Yeah, man.” He shook his head. “That was wrong, you know, so wrong that happened to him. I did know Iwao. I’m pretty shaken up about it.”

“I can see that.” Nikki tried to sound sincere, but come on! This guy was slamming back the vino and hardly thinking twice about Iwao Yamimoto. Those were the facts. “Did you two know each other outside of the group?” She already knew that they did. He’d told Simon that. Would he have the same story for her?

He was slow to answer, as if he was searching for the right words. “We did. We met through the group and had some things in common. And you know we did some business together.”

“Yeah? What kind of business?”

“We did some film work together. Why all the questions?”

“I don’t know. I find it curious that everyone here seems to have forgotten that this man was murdered last night and some of you knew him rather well.”

He laughed but Nikki didn’t think there was anything slightly humorous about their conversation. “You have a curious nature, don’t you?”

“I suppose that I do, but more than that, I find the situation disturbing, especially considering that you knew Iwao and did business with him.”

“What am I supposed to do? Sulk? Is that what we’re all supposed to do, Ms. Sands?” His tone turned nasty and Nikki didn’t care for it at all.

“A little mourning couldn’t hurt,” she said pointedly.

“You didn’t know Iwao Yamimoto, did you?”

“No. I only just met the man.”

He picked up another glass of wine on the table next to them. “Right. Let me tell you something. Iwao was not always the most ethical of human beings. In fact, he’d screw anyone over if given the chance.”

“Sounds like you two had some difficulties. Is that why you wrote him a note when he arrived here?” Juan frowned at Nikki’s question. “I remember Iwao mentioning it to you on the train and I got the feeling it wasn’t a pleasantry or a welcome card.”

“I feel I’m being attacked here. I never wrote Iwao a note, a card, nothing. I was confused when he said that to me.”

Nikki studied him. Was he telling her the truth? She remembered the night before when Iwao made the sarcastic remark to him about the note; Nikki had sensed something was off between the two of them. Neither one wanted to be around the other. “I’m not attacking you. I apologize if you feel that way. I suppose it’s what you said-I’m curious is all.”