By the time she knocked on the door to the estate she felt as if everything was falling into place. A thread of excitement and glee wound through her so much she felt she might burst. So when Henry opened the door, bleary-eyed with only one arm shoved through the sleeve of a shirt, it wasn’t the frown of faint annoyance that her gaze latched onto. It was his abs. Honed, perfect and, she sighed, delicious.

‘Excuse me?’

Had she said that out loud?!

‘Cheeses! I brought cheeses,’ she finished lamely, holding out the basket before her, trying to cover the sudden tension between them.

‘Cheese? Lily, you’re an hour early.’

Reluctantly dragging her gaze away from … mmm, she finally caught his expression. He looked awful.

‘Are you OK?’ she asked, worried by the shadows in his eyes and the dark smudges beneath them.

‘Not sleeping. What are you doing here?’

‘The tour?’

‘Is not for an hour. As I said.’

‘Yes, but we need to open the reds, make sure the whites are chilled and I need to get the—’

‘Cheeses?’

‘Yes, they need to breathe.’

So did she. Taking a deep breath she tried not to inhale the scent of freshly showered male as she stepped past him into the foyer of the estate.

‘We also need to talk through a few things. The tour will be about two hours, one for the estate, one for the processing and tasting and any questions. But,’ she said turning back to where he still stood in the doorway, the shaft of sunlight falling behind him, casting him in shadow, ‘I was hoping that I could also talk you through the wedding?’

‘Why would I need to know that?’

She frowned. ‘Henry, it’s happening on the estate, and the staff …’ Unease swirled through her. ‘You do know that the staff will need to come back for it? All of them?’

He wiped a hand over his face as if trying to rub away some of the tiredness he clearly felt. ‘Coffee,’ he groaned.

Lily smiled gently. ‘Come with me.’

She led him down the foyer and through the dining room she was used to seeing dressed and full of guests, towards the counter area where the coffee machine was. She switched it on, knowing it needed a full five minutes to warm up, then turned towards the small alcove to the left where a selection of the estate wines were housed for dinners and tours.

She cocked her head to one side, checking the years, and grapes and started pulling some of the reds from their slots. By the time she’d finished she had three reds, two of the Estate Ruby from six years apart and the Merlot, and had checked the fridge behind the counter for the vintage Reserve, the Bacchus, the rosé and the Estate Nectar – a dessert wine that would pair beautifully with the fruit tart that—