Six Senses Yao Noi introduces its third private labeled wine, the Syrah Red, on August 11, 2015. The event, to be held at the resort’s stunning Hilltop Reserve, will be attended by winemaker Nikki Lohitnavy of GranMonte Estate, who will personally introduce the Syrah Red to guests and resort team. The launch starts at 5:30 pm as a highlight of the General Manager’s Cocktail Reception.
The next evening, August 12, a Thai wine and barbecue dinner will be held on the beach beneath the stars. Guests are encouraged to dress casually and comfortably to join Executive Chef Anthony Reynolds and Nikki on the beach as they cook and pair seven Gran Monte wines with freshly-caught seafood. The event starts at 6:30 pm with sparkling wine at sundown and is priced at THB 3,000.
Later in the week of celebrations, Executive Sommelier Christian Maier will present a unique Champagne tasting set on a deserted island accompanied by delicious nibbles. Guests will be guided by the resorts’ wine expert in one of the most inspiring and unforgettable surroundings at sunset.
Several informative wine-tasting events paired with Thai food plus a wine game dinner will also be held at the Hilltop Reserve. They feature great wines and delicious food set against the dramatic backdrop of Phang Nga Bay. The Master Thai Wine is priced at THB 1,500 per person; Champagne Tasting event is THB 1,800 per person; and the Wine Game Dinner is THB 4,000 per person.
Winemaker Nikki Lohitnavy is one of the youngest and most dynamic oenologist in Thailand. She studied her craft at Adelaide University in Australia, where she was the first Thai student to take the intensive four-year course, which involves both viticulture and winemaking. She graduated with honors and received several awards including the Fosters Wine Estates Prize for excellence in winemaking.
The Syrah Red is produced solely for Six Senses Yao Noi, and has resulted from collaboration between Six Senses Yao Noi and Nikki. The sustainably produced wine is crafted from estate grown fruit of the Asoke Valley, and aged in French oak barrels for eight months. It shows blackberries and blackcurrant fruit with a hint of pepper spice and is perfect with Thai food. The delightful freshness blends perfectly with the natural lifestyle of Six Senses Yao Noi.