When it comes to Pinot Noir, Courtney Kingston has deep roots—or rather, vines. As the Founder of Kingston Family Vineyards in Chile’s Casablanca Valley, Courtney carries on her family’s farming, winemaking and pioneering history with passion. We talked with Courtney about her enchanting winery, how to find your favorite Pinot and what makes “the heartbreak grape” so special.    

Related Content: Wines of the world 

@kingstonvineyards

The vineyards and winery 

Kingston Family Vineyards offers private, reserved tastings at their winery perched on a hillside of the stunning Chilean coastline. The location alone is part of what makes this experience feel like you’ve come across a tucked away treasure. You’ll enter the winery turning onto a dirt road lined with palm trees planted by Courtney’s aunt. Your gaze follows down the grove of trees before “the world opens in front of you,” as Courtney describes. From there you’ll spot the salón, or tasting room, nestled within the hilltop vineyard and, on a clear day, perhaps Mount Aconcagua. As you enter the glass-walled tasting room, you’re treated to an open-air experience with a view of the Andes from the sprawling deck.  

@kingstonvineyards

The experience 

From a seat on the patio or cozied up near the fireplace, you’ll enjoy a tasting paired with local cheeses and chocolates. Courtney points out that Kingston is a winery offering culinary and wine experiences. They also work with a local cheesemaker for their pairings. Sample a local goat cheese with a Sauvignon Blanc. A cheese with depth paired with a Chardonnay. And chocolates paired with a Pinot Noir and a Syrah. During your tasting, your hosts will share the family legacy. “Everything is tailored to your experience,” Courtney points out. “It’s all in the bottle and in the experience.”   

@kingstonvineyards

The history 

Kingston Family Vineyards is unique not only in their pioneering vintages but in their family history. Their legacy began in the early 1900s when Carl John Kingston, Courtney’s great-grandfather, set out from Michigan in search of gold in Chile. Carl didn’t strike gold, but his quest did prompt him to establish a cattle ranch on the current site of the winery, just miles from the Pacific. Five generations later, the 350-acre vineyards have yielded bounty and opportunities to harness the Kingston’s pioneering spirit that Courtney and her family still embody. Since 1998, Kingston Family Vineyards has produced organic, artisan, hand-made wines that are enjoyed around the world. 

@kingstonvineyards

The “heartbreak grape” 

With a climate similar to the Mediterranean or the San Francisco Bay, when Courtney was deciding what types of grapes to grow on the family land, she asked herself, “What could we do that would speak of the farm?” Coming from an entrepreneurial family, she was looking for ways to help the farm and contribute to the community—and to do something a little different. So, she decided on Pinot Noir.  

“Pinot was new for Chile. Planting along the coast was new… Pinot is really hard to make. It’s called the heartbreak grape because it’s incredibly finicky and sensitive,” Courtney explains. “Not all grapes are created equal. Some are particular. Pinot Noir is one that always keeps you guessing and speaks of where it’s from.” Courtney compares harvesting Pinot to marathon running, another passion that runs deep in her family. “It’s not the shortest path but it’s well worth it.” Well worth it, indeed. Stanford Business School has since written two case studies on Kingston Family Winery and their entrepreneurial success. 

@kingstonvineyards

Kingston Family Vineyard’s Pinot Noir

Kingston Family Vineyards bottles five different Pinots made in different ways. Courtney explains that when you taste wines from different blocks (each block is about one to two acres) side-by-side it “brings home the concept of terroir… a rare experience.” Chile is the tenth largest wine making country in the world. And for a winery to make a small amount by hand as Kingston does presents guests with a real treat. Kingston also ships to your home—so you can continue and share your discoveries with family and friends. 

@kingstonvineyards

How to pick a Pinot Noir 

After your Grand South America tour, how can you find the best Pinot in your hometown? Courtney’s advice on how to choose Pinot Noir is to travel the world through Pinot. Experience the joy it brings. “When it’s made with intention and purity, that speaks to where it’s from.” Courtney suggests trying Pinots from New Zealand, France’s Burgundy region, Oregon’s Willamette Valley and the central coast of Santa Barbara. “Tasting side by side will help you taste the difference in Pinots from different regions,” she says. 

Courtney’s second tip for discovering top quality Pinot Noir is to find and get to know your local wine shop, or even your favorite restaurant. Your local sommelier will be eager to share their favorite wines and you’ll build a relationship that will serve you well as you learn which Pinots you like. 

@kingstonvineyards

Lastly, Courtney says, “Find a bottle with a story behind it.” Because Pinot is hard to make on a large scale, those unique bottles from small winemakers will showcase their labors of love. We couldn’t agree more. And with a story like Courtney and her family’s, we’ll be savoring every sip.  

Join us in Chile.

We invite you to meet master brewer Takumi Sato and discover the magic of sake. This unique drink holds a special cultural significance in Japan, entwined with many of the country’s traditions and customs.

On our Majestic Japan luxury guide tour, you have the pleasure of meeting Takumi Sato for yourself. Take a special guided tour of his brewery in Oirase, and learn the history and importance of sake to Japanese culture.

Oirase

@japan_travel_desk

A simply stunning location, Oirase Gorge is a river valley that runs for 14km between Yakeyama, at the foot of Hakkoda-san, and Nenokuchi, on the shore of Towada-ko (Lake Towada), in Northern Japan. It boasts some of the most picturesque surroundings you will have the delight to ever experience. Drawing visitors from far and wide, this is one of Japan’s most-revered nature havens.

“I know how special this location is,” Takumi Sato says. “And I believe that our sake represents that in a particular way. We capture the essence of Oirase at the brewery and that’s how we share it with others. This is my personal motivation – letting others feel that magic.”

Travel with Luxury Gold and as well as visiting the sake brewery, explore the spectacular Oirase Gorge, a place of special scenic beauty. Wander along the crystal-clear Oirase Keiryu stream, admire the cascading waterfalls and marvel at the seasonal colors of the indigenous forest.

Related content: Mind the culture gap: the Chefs who make worlds collide through food

Meet Takumi Sato

“My inspiration to become a master brewer came from the former owner of the kuromato (brewery) here in Oirase,” Takumi Sato explains. “He had a phrase that translates roughly as, ‘local sake is the crystal of local food culture’.”

“I began making sake in 1990, but I did not become a toji (master brewer) until 2004,” he continues. “Becoming a toji is not simply about passing the examination. Personally, I believe that you must understand how sacred sake is and be mindful of the traditions that have been passed down through generations. I have pursued these traditions with a particular devotion and will continue to do so every day until I die.”

A brief Japanese sake history

Sake manufacturing in Japan began sometime after the introduction of wet rice cultivation to the country in the 3rd century BC. The first reference to its manufacture dates from the 8th century. The technique to ferment rice into an alcoholic drink was originally developed in ancient China.

Sake was produced primarily by the imperial court in ancient Japan, in temples and shrines. Japanese people have continuously refined production methods throughout Japanese sake history to create this truly unique drink, with manufacture by the general population beginning from the early 12th century.

Sake is often (incorrectly) referred to as a wine. This is easily done because of its appearance and alcoholic content.  It is in fact made in a process known as multiple parallel fermentation, in which a grain (rice) is converted from starch to sugar. It is then converted to alcohol. Special strains of rice are precisely milled to remove the outer layers, a process that reduces the grain to 50-70 percent of its original size.

Related content: From London to Tokyo: Where to sample the world’s best street food

A sacred beverage

“Sake is the national drink of Japan, not simply because we like drinking it, but because we see it as a blessing from the gods,” Takumi Sato explains. “It is inherent to our culture and way of life, from the religious rites of thousands of years ago to the dinner table today.”

In Japan, sake is served with special ceremony. Before being served, it is warmed in a small earthenware or porcelain bottle called a tokkuri. It is then usually sipped from a small porcelain cup called a sakazuki. Premium sake, of a delicate flavour, is served cold or on ice. Sake is best when consumed less than a year after bottling.

“We commemorate every occasion with sake, from births and weddings to New Year celebrations, Memorial Day and funerals,” Takumi Sato tells us. “Some people drink sake every day, and of course you can, but it is usually served with meals and enjoyed with others. When you drink sake with friends or family, you must not pour it for yourself. First serve others and then someone else will serve you.”

The unique flavor of Oirase

“The unique flavor of our sake is a direct result of the environment here in Oirase,” Sato affectionately explains. “Here, you’ll see we’re near the lake, and the water that flows through the Hakkoda mountain range to Oirase is some of the purest on Earth. Not only is the landscape breathtaking, but the sake produced here is at the highest level. It reveals the distinct umami in dishes.”

“When you travel through the Towada-Hachimantai National Park to Oirase, you can immerse all five senses on your journey. The Japanese culture will enrich and enthrall you. I personally look forward to welcoming you here and sharing with you our sacred drink from the gods.”

Related content: The world’s friendliest cities

Learn the magic of sake, revel in the beauty of Oirase and meet Takumi Sato for yourself on our Majestic Japan luxury guided tour. Be captivated by the beauty and traditions of Japan over 11-days. Travel to Kyoto, bask in the serenity surrounding the iconic Golden Pavilion and see the Giouji Temple. Visit Hiroshima and Mount Fuji. In Tokyo, learn how to make sushi rolls during a private cooking class. Stay in exquisite hotels, travel on the bullet train and enjoy exclusive experiences along the way.

One of the best ways to embrace la dolce vita is indulging in Tuscan food. From truffles and hearty soups to gelato and Tuscan wine, there’s an abundance of Tuscan delicacies to savor on our Ultimate Italy tour. Get acquainted with the essential guide to Italy for foodies and dive into our seven favorite Tuscan culinary experiences. 

Meet Marchese Mazzei for a private lunch and wine tasting 

Should you travel on a Founder’s Collection of our Ultimate Italy tour, you’re treated to an exclusive lunch and wine tasting with Marchese Mazzei at his centuries-old Tuscan estate, Fonterutoli Winery. Revered for its Chianti Classico, the winery’s Mazzei family has been evolving its winemaking through tradition and innovations to support a low environmental impact since 1435. Begin with a tour of the estate highlighting the history of the Chianti Classico appellation and a visit to the underground Author’s Cellar. You’ll then sit down to sip their complex wine and enjoy a light lunch while you gaze out upon the villa and homes dating back to the 1500s.  

Francesco Mazzei and Fonterutoli Winery

Visit Guardastelle winery for a wine tasting and lunch 

Delve into Tuscan wine on a private tour of the 15th century Guardastelle estate. Your personal oenophile will guide you through the ancient cellars and share their insights on their grape varieties and family-owned estate. Tenuta Guardastelle is one of the smallest wineries in San Gimignano and is the ideal place to sample Tuscan wine. Paired with a lunch of Tuscan specialties, your lunch among rolling green hills and vineyards makes for an idyllic dining experience. 

Related Content: Wines of the world 

Taste award-winning ice cream in San Gimignano   

What better way to embrace Tuscan delicacies than by tasting gelato with World Champion Gelato maestro, Sergio Dondoli? Tucked within winding alleyways is the world-renowned artisan ice cream parlor, Gelateria Dondoli. Within this small shop filled with tempting tastes you’ll hear master Dondoli’s story of developing his craft since 1984. All his ice creams feature highly selected, top-quality ingredients of local regions. For example, the saffron and hazelnut have protected designations.

Dondoli also won the prestigious MAM (Master of Art and Craft) award in 2016, the Italian equivalent of the “Living National Treasure” Japanese Prize and the French “Maître d’Art” Award. Only 75 Artistic Masters were awarded this honor in Italy and Sergio is the only Gelato Master to have received this important award. Some of his notable flavors include Crema di Santa Fina® (cream with saffron and pine nuts), Champelmo® (pink grapefruit and sparkling wine), Dolceamaro® (cream with aromatic herbs) and Vernaccia Sorbet. 

@gelateriadondoli_official

 Forage for aromatic truffles guided by an expert truffle dog 

Known as the “golden mushroom,” the truffle captures the elegance and sumptuous flavors of Tuscan food. Truffles in Tuscany grow around the roots of oak, hazelnut and pine trees across the hilly landscape. Your tour will take you on a fascinating foraging trip through these very regions guided by an expert truffle dog. After your excursion, use a truffle (or gift it along) as soon as you can. Truffles lose both their aroma and weight as time passes. White truffles pair well with simple ingredients such as fresh egg pasta or polenta. Or, dishes with butter, eggs, potatoes or cheese.  

Explore Florence on a culinary walk with a local foodie 

Visit the lively Mercato Centrale to learn about Florentine specialties with a local foodie. This market opened in 2014 in a historic cast iron and glass structure dating back to 1874. The aim was to make local artisans and their produce the heart of the food scene. Sample Florence’s culinary delights in the tucked away market shops offering a selection of gourmet highlights. Try local bread and baked goods, fresh fish, vegetarian and vegan dishes, meat and charcuterie, buffalo mozzarella, cheese, chocolate, gelato, fresh pasta, wine, lampredotto and truffles. 

@mercatocentralefirenze

Enjoy dinner in an elegant Florentine villa 

A highlight of your Tuscan culinary journey will surely be dinner in Florence feasting on regional dishes, including the famous local specialty ‘bistecca fiorentina.’ This traditional dish is a Tuscan steak made from the region’s Chianina breed of cattle which are prized for their tenderness and flavor. This simple recipe seasons the steak with little more than olive oil, rosemary and salt. It is then grilled it to perfection to highlight the rich flavor of the meat. Savor every bite over this authentic dining experience.    

Tuscan Lunch and Cooking Class with Italian Chef 

What better way to immerse yourself in the culture of Tuscan food than with a hands-on cooking class? We’ll take you inside the former hunting lodge built in the 1200s by the Medici family. Begin by taking a stroll through the olive groves, vineyards and villas before sourcing fresh ingredients from the garden. Then partner with a professional Italian chef to learn how to roll your own fresh tagliatelle and pappardelle pasta.  

With so many decadent and authentic culinary experiences in Tuscany alone, you’ll have plenty of opportunities to fill your plate with Tuscan food and enrich your travels. 

Where will your taste buds take you?