Issue link: http://www.e-digitaleditions.com/i/433799
S P O R T I N G C L A S S I C S 1 4 4 foals in tow along the beach while Sean shared some of the rich history of Cumberland Island, including its past inhabitants and native wildlife. As the afternoon progressed I learned that fishing from a flats boat is an aquatic version of hunting. I had brought my 8-foot Abu Garcia rod with a Penn 712 Z reel that was almost as old as I was. I had used that rod since I was five years old, for everything from croakers the sound more than I heard it. A rhythmic series of booming pulses resonated in the water and thumped in my chest like a second heartbeat, pumping the audible vibration through my limbs. I traced the sound back to the bull reds, which were pounding their abdominal muscles against their swim bladders as a spawning signal. To this day I still use the terms redfish and red drum interchangeably. I n early October I arrived at Cabin Bluff late on a pleasant and warm Wednesday afternoon and was immediately struck by the retreat's inherent character and charm. Miles of pristine quail habitat, carefully managed by prescribed burns, stretched past the front gate and to the horizon. Beyond the main office, stately pines draped with Spanish moss shaded the sprawling complex of individual lodges that overlooked the expansive dock and endless marsh grasses. Strategically placed hammocks and porch swings offered picturesque views of the water while taking advantage of the shade and soothing offshore breezes. Woodstorks, snowy egrets, songbirds of nearly every variety, and alligators brought the trees, marshes, and water to life. The lodge I occupied could have easily doubled as a family home. Three suites radiated from the central living space, books telling the history of Georgia lined the fireplace mantle, and vintage black-and-white framed photographs honored the decades of fellow hunters and fishermen who had communed beneath this same roof. As if the grounds and lodges weren't lavish enough, Cabin Bluff took Southern hospitality to the next level with its five-star dining. Executive Chef Rob Podrasky and Chef Departie Craig Lloyd dazzled their guests every evening with fresh local fare that fused high-class flavors and Southern charm, from pan-seared grouper and beef tenderloin to gourmet shrimp and grits. I spent a relaxing evening casting along the dock and acquainting myself with the hammocks and then began fishing in earnest on Thursday with Capt. Sean McCarthy, whose specialty is poling the flats for big redfish. We stowed our gear and cameras and set a course for the far side of the channel while discussing the finer things in life, such as science and music and, of course, fishing. I had spent the past few months far inland, so I greedily inhaled that first breath of salty ocean breeze and exhaled a sigh of complete and utter relief. Sunshine streamed through puffy white clouds, and a gentle, early-autumn breeze kept the insects at bay. We headed south, with Cumberland Island off to port. Along the way, we saw snowy egrets, roseatte spoonbills, and small herds of wild horses with gangly