This luxe, transitional wedding inspiration planned by the professionals at Wescott Weddings is perfect for those months when sweet, hot summer just begins turning to crisp autumn. The styled shoot was captured in stunning, light-filled scenes showcasing the new addition to historic manor The Grand Lady that offers a fresh space with a shiny, blank canvas feel. A warm merlot palette and lush textures brought luxury to this wedding tablescape lined in rich red velvet and set with décor like trendy cane-back rental chairs from Premiere Events. Place settings and menus emblazoned with wax seals were just a few pieces of the soft pink paperie collection from Design to Flourish accented by whimsical florals around every corner. A romantic blend of gilded details and organic elements makes this styled wedding feel so inviting and cozy. Put this muse to good use for nuptials in practically any season! Read on for a note from the planner about the design and styling of this luxe transitional wedding inspiration and a few of the talented creatives that brought it to life. Cheers!
Photo // Julie Wilhite Photography
From the planners at Westcott Weddings: “As you walk in the front doors of the new build at The Grand Lady, you’re immediately taken aback by the wall of windows directly ahead. It is the perfect modern, blank slate that is yearning for softness and warmth to comfort you and bring you in. The deep merlot velvet linen from Premiere Events added a beautiful warmth and became the base of the design. The flower palette brought to life by Rosehip Flora was meant to transcend seasons ranging from deep coral, mustard yellow, and pure pink to bright white and soft lavender to deep purple, while the variety of flowers added lovely texture and warmth. A modern plate setting with a menu and place card by Design to Flourish was a nod to the modern building, while the soft, wood tones in the chairs and chargers married the entire design together. The cake by Morgan Pearl Cakes had an ombre flower effect starting with buttercream, transitioning to sugar, and ending with real flowers at the top.”