My Saturday was ‘Reserved’

This winery has been eluding me for a while now. I have somehow never been able to make this trip, despite several invitations from the generous Abhay Kewadkar, of Four Seasons Wines.

Persuasion or luck, or a combination of both and I found myself heading to Baramati, to experience the launch of Four Seasons Vintner’s Reserve last Saturday.

The journey, was long and somewhat tiring, but it was all worth it. As the car rolled into the winery, I was spellbound at the spectacle before my eyes – A palatial French styled chateau.

The atmosphere  was redolent with an air of informality, as the long table by the poolside was set for the launch of the highly anticipated 2011 signature wine, the Vintner’s Reserve Select Barrels.

The Four Seasons Vintner’s Reserve Select Barrels is a magnificent limited edition wine that is an iconic expression of style, having been conceptualized in their vineyards, and made to mature in seasoned oak barrels.

The Vintner’s Reserve red wine is an intricate assemblage of the Cabernet Sauvignon and Shiraz varieties grown in the Sahyadri valley, meticulously nurtured and aged over two years in barrels, followed by further aging in bottles for two years.

“The Four Seasons Vintner’s Reserve is a wine that is very dear to my heart, a wine crafted with care and artistry, and combining the highest quality with an aura of exclusivity. This limited release red wine is a one-of-a-kind, beautifully layered, complex wine, brimming with rich notes of autumn black fruits as top notes, and underlying notes of spice. It is an outstanding wine that will impress you with its rich color and deep aromas,” said Abhay Kewadkar, Chief Winemaker and Director.

It was not as if we were only going to witness the launch of the wine. A carefully curated menu by Chef Sachin Joshi of Vivanta by Taj, Pune had been put together. Each course, had dishes with grapes integrated in them, in some form.

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The Greek salad with local grapes and chia, was what we started our meal with. The light sunny yellow, Four Seasons Sauvignon Blanc was paired with it. This zesty and refreshing wine complimented the citrusy flavours of the salad.

My Fish Veronique was a delight for the palate. The experience was further enhanced as we sipped the Vintner’s Reserve Select Barrels 2011 with it. Selective ageing has given deep intensity, depth, clarity, and variety of flavor to this wine.

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With the Baked grape and Philadelphia Cheesecake came the  Four Seasons Sparkling Rose Brut. There could not have been a better pairing.  With layered aromas and floral notes on the nose and palate, this was truly a match made in heaven.

Amidst a lot of glasses of wines, conversations and food, the hours just flew and it was time to rush back to Mumbai as the clock struck 3 !

Warm hospitality, extended by Abhay himself and his team, made the few hours spent there, worth it and I was glad to have made the journey to Baramati. But of course I need to go back again!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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