Accidental Discoveries in the Galapagos
In the Galapagos, June is the beginning of winter. It’s a slightly different winter than most are accustomed... highs in the upper 70s and lows around 60. Perfect for cracking the windows in Pikaia’s well-appointed rooms. In many places, “farm to table” is a reference simply to fresh vegetables. But Pikaia executes the practice to a T... part of their emphasis on sustainability and minimal impact. All produce comes from farms within a 10- mile radius. Though, while I appreciate their local grass-fed beef, there’s something about a steak from a corn-fed cow.
have never quite carried their weight in price comparisons. But thanks to Pikaia’s sommelier, I’ve found El Dorado. Luca’s 2004 Nico malbec currently drinks at the same level as famous first-growth Bordeaux. Laura Catena, of Argentina’s well-known Catena Vineyard, named the wine after her son. The personal project has created a malbec that could be used in an inkwell. Wine legend Robert Parker describes it best, “... concentrated and improbably deep, with an almost liqueur-like richness.” Nico’s annual production hovers around 2000 cases. Retailing at $120 per bottle and $360 in restaurants, it’s far from the bargain bin. But it’s a steal compared with its competition from the “Right Bank,” that often fetches prices upward of $1,000 a bottle. If you’re a wine lover – or you’re like me, and simply enjoy the occasional splurge – I’d urge you to try it.
Fortunately, to make up for lean beef, Pikaia boasts an impressive wine cellar stocked exclusively with Argentine and Chilean varietals.
WORTH DRINKING Now, I’ve drunk a lot of wine. Over the course of my “education,” high-end South American labels
72 | July 2017
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