More than two consecutive weekends spent indoor makes me a restless and cranky person. Thankfully before the transformation could creep in, work took me from Delhi to Bengaluru. This time I was looking for more adventures than simply enjoying the pleasant Bengaluru weather at a roof top café in Indira Nagar. Around 50-km away from the city’s heart, my tipsy and tasty adventure was waiting. By Nidhi Kandari
A lover of wine, nature and experiences, I found myself at the Grover Zampa Vineyards in Nandi Hills near Bengaluru. Refurbished recently, the premises boasted of vineyards, winery and the brand’s very first restaurant and lounge, Lounge de la Reserve. A sucker for knowledge, there came out my notepad and pen as soon as we entered the winery for a tour. Excited, anxious and fascinated, I found myself amused at every step – be it while observing the ice-cold manufacturing area where the wine was fermented, or while wandering through the grape farms of Nandi Hills, or while tasting the aromatic and floral Vijay Amritraj wine right in the cellar where barrels and barrels of wine were being aged.
Following the wine tour, I got to taste the recently launched three new wines of Grover Zampa. La Réserve Royale fermented for more than 30 months reveals a very clear, fine and complex bouquet of lemon zest, flowers, fresh hazelnuts and brioche. Vendanges Tardives comes from the matured vines and is a rich, intense, full-bodied dessert wine of uncommon grace and elegance. Fermented for 24 months, the handpicked Shiraz grapes of Vintage of Insignia lead to a meandering trail of fruit-berries, coffee and chocolate, with a hint of black pepper.
I thoroughly enjoyed the three new and unique wines, partly because of the wine itself, and partly because after getting to know the step-by-step process of how a grape turns into delicious wine, I was more appreciative of every sip that I gulped down.