Six Senses Yao Noi launches an exclusive Syrah Rosé

Launch of new wine at Six Senses Yao Noi

From the Left: Manish Puri, Nikki Lohitnavy, Harshal Shah and Anthony Reynolds.

SIX SENSES YAO NOI has launched a second exclusive wine, the Six Senses Syrah Rosé. It is the second Six Senses’ wine in two years. The first was introduced in November 2012, when Six Senses Yao Noi launched its successful Six Senses Chenin Blanc.

For the Hilltop Reserve launch, wine maker Nikki Lohitnavy – Thailand’s dynamic, youngest and only female graduated oenologist and viticulturist, flew in to the resort to present the Rosé to guests and the resort team.

The fresh, vibrant Rosé is produced from 100% Syrah grapes grown in Thailand’s Asoke Valley, a two hour drive northeast of Bangkok. Together with the resort, Nikki produced this exciting and fresh wine, which shows a red berry fruit and hint of red flowers on the nose, with a fresh citrusy acidity along with a ‘tutti-fruity’ finish.

The wine is produced exclusively for Six Senses Yao Noi, expressly with the cuisine in mind. It captures the essence of the resort, which is all about freshness, and innovation. It is sustainably produced — a key factor for the resort.

The 500 ml bottle is perfect for a couple of glasses around the pool, during a cruise boat excursion into the Phang Nga archipelago or just as a souvenir to keep good memories of the great time at Six Senses Yao Noi. It is bottled with a screw-cap to ensure that the wine remains youthful and fresh after opening if not consumed right away.

Nikki Lohitnavy studied Oenology at Adelaide University in Australia. When she arrived there in 2005, she was the first Thai student to take the intensive four-year course, which involves both viticulture and winemaking. She graduated with honors and along the way she was awarded the Foster Wine Estates Prize for excellence in winemaking, plus the Wolf Blass Prize.

Nikki’s family travelled to Six Senses Yao Noi a few years ago to do a GranMonte wine dinner. The resort and Nikki realized that there are a lot of synergies in terms of similarities in their philosophy of sustainability and sense of place. This is when she started discussing with the General Manager Manish Puri and Executive Chef Anthony Reynolds the possibility of working together to create unique wines.

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