No Better Place to Toast the Start of 2021 than at Vakkaru’s Exclusive Wine Cellar

No Better Place to Toast the Start of 2021 than at Vakkaru’s Exclusive Wine Cellar

Sunday 10th of January 2021

Looks like 2021 is off to a good start for this timeless sanctuary in the Baa Atoll as its wine cellar wins a major accolade from the American magazine Wine Spectator, Best Award of Excellence 2020. Along with this begins a year in which the Vakkaru’s wine cellar will be a focal point for special wine and dine experiences. Vakkaru Reserve welcomes its Head Sommelier with the launch of immersive wine and dine experiences.

Lucas Girod comes from Argentina and is a mixologist and sommelier who has worked at luxury hotels and fine dining restaurants locates around the globe. He will be taking the overall responsibility for the cellar’s $500,000 collection. From old world to new world wines, the cellar is home to 520 labels and features rare vintages such as 1974 and 1985 Château Cheval Blanc, 2002 Louis Roederer Cristal Brut, 2002 Krug Clos du Mesnil and 2009 Louis Roederer Cristal Rosé, alongside1990 Sassicala, 2002 Chateau d’Yquem and Tiganello vintages running from 2006 to 2014.

With such a diverse and sophisticated collection, the award by Wine Spectator in the magazine’s most recent Restaurant Awards comes as no surprise. The Best of Award of Excellence shines on venues “for serious wine lovers, that show a deep commitment to wine, both in the cellar and through their service team”. With this prestigious accolade, Vakkaru becomes the second resort in the Maldives to be elevated to that position within the last year.

Speaking about his new position, Lucas Girod said, “It’s incredibly exciting to join Vakkaru Maldives, where the resort’s $500,000 investment in exceptional international wines and the recent Wine Spectator award show just how seriously the team takes the pleasures of eating and drinking. This is one of the finest wine collections to be found in the Indian Ocean and I’m looking forward to sharing it in new and creative ways with all those who come to visit us.”