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Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel Launches Exclusive Trip to the Rugged Island of Porquerolles, Complete with Private Tour and Lunch at Domaine de l’Ile

In the company of award-winning sommelier Alessandro Nigro Imperiale, guests will experience Porquerolles’ rugged beauty while learning about the island’s winemaking traditions, enjoying an al fresco Mediterranean lunch and sampling the Domaine’s fine wines

Saint-Jean Cap-Ferrat, France – WEBWIRE

Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel has launched an exclusive private outing to the island of Porquerolles off the coast of sun-soaked Provence. Washed by the warm waters of the Mediterranean, Porquerolles is part of the Iles d’Hyères archipelago, a cluster of four islands renowned for their pristine natural beauty and unhurried island life. Porquerolles feels a world apart from the French Riviera, its varied landscapes ranging from scenic coastal cliffs dotted with picturesque calanques (deep rocky inlets) to rolling vineyards and dense pine forests.

Nestled at the heart of Porquerolles is Domaine de l’Ile, an esteemed wine estate growing certified organic grapes that produce some of the country’s finest wines. The combination of clay and limestone soils lend the grapes distinctive characteristics, giving life to aromatic wines that reflect the island’s terroir. The Domaine, part of the Chanel House since 2019, is committed to sustainable viticulture practices, prioritising environmentally friendly methods and working to safeguard the island’s natural beauty.

To reach the island, guests will fly by helicopter from Monaco to Hyeres (35 minute flight), a town on the mainland that serves as a jumping off point for the archipelago. From the airport, a taxi will take guests to Hyeres harbour, where they will hop on a private taxi boat to reach Porquerolles. Upon arrival, they will be met by Domaine de l’Ile Estate Manager Pierre Etcheberry, who will take them on a private tour of the island on his Citroën Méhari. This iconic French vehicle has an open-top design to provide a breezy summer experience, allowing guests to fully appreciate the island’s natural beauty.

Throughout the entire trip, guests will be accompanied by Grand-Hôtel du Cap-Ferrat sommelier Alessandro Nigro Imperiale, voted Best Sommelier of Italy 2022 and Sommelier of the Year 2023 by French restaurant guide Gault & Millau. Alessandro will provide his expert knowledge on wines, shedding light on how best to appreciate the aromas and flavours of the wines produced at the Domaine.

The winding island road traverses undulating terrain, with rolling hills carpeted in lush Mediterranean vegetation offering spectacular views of the sea. Along the way, guests will stop off at Notre Dame, one of the island’s most beautiful beaches, with a large, rugged bay nestled among pine trees, its powdery white sand beach lapped by crystal-clear waters. From here, they will continue their leisurely drive towards the estate, meandering through vineyard landscapes punctuated with olive and wild fig trees, with the sea whimsically engaging in a game of hide and seek in the distance.

Pierre will tell guests about the island’s intriguing history while shedding light on the Domaine and its wine production methods. In keeping with the island’s unhurried rhythm, the Domaine reverently tends to each vine, meticulously hand-pruning and delicately hand-harvesting come end of summer. This artisanal approach to winemaking yields exceptional wines that are testament to the devotion bestowed upon every grape.

Guests will have the unique chance to tour the estate before sitting back for a light al fresco lunch overlooking the estate’s vineyards. The chef prepares Mediterranean dishes using fresh vegetables, such as courgettes, tomatoes and lettuce, all grown in the estate’s own kitchen garden. Fish is sourced from a trusted local fisherman, with the likes of seabass and red mullet prepared following zesty summer recipes full of colour and flavour. Guests will be able to select their preferred vintages to accompany their three-course meal, choosing from the Domaine’s whites and rosés, their aromatic complexity, balance and freshness showcasing the flavours and aromas of the Mediterranean.

Following a leisurely lunch, guests will return to the harbour of Porquerolles to cross over to Hyeres by boat, from where they will fly back to Monaco by helicopter, and from there return to the Hotel.

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