Part 11 continues our journey through one of the most fascinating and ecologically sound vineyards in the world.

….We were once again whisked away to another smaller vineyard that housed the company restaurant within its premises. All the ingredients for the meals produced in the kitchen came from a small in-house kitchen garden and could be seen growing with obvious love and care. A very well-maintained and preserved old kitchen, complete with the utensils and implements of a bygone era, took our breadth away. The restaurant itself, albeit done up in contemporary style, capable of seating 150 important guests, was a picture of elegance yet exuded an olde-world ambience that was hard to resist.

This was Mas Raball, the place where Miguel Torres’, fifth generation, Managing Director of the company, hosted his own private dining experiences. They were aptly-termed experiences because the spread was world class, accompanied by the best of Spanish wine produced by Torres. Dubbed the Best winery restaurant of the year 2006, by the Wine Spirits Magazine, it was a study in laid-back elegance. Although the man in question was away at a conference, the void was more than ably filled by his Director of P.R. The outspoken Swedish gentleman, played the perfect host. His casual nonchalance about the food and drink at the lunch table belied a preparation that was of the very first class and one that was often repeated, that made the serving of the gourmet dishes and the accompanying wines click with the precision of a smoothly-oiled machine.

The table was laid for us replete with several wine glasses of varying width and height. There was a menu card that apart from the food had the names of all the accompanying wines that were to be served. Being a confirmed teetotaler, I had absolutely no idea what I would be required to do at the table. Refusing would be a breach of protocol, may even be construed as an insult to a wine maker’s company. So I decided to forgive myself and play the part of an understanding persona, without giving away the fact that the only wine I had ever tasted in my life was brought by my close friend, all the way from Napa Valley. Moving on to the actual gourmet lunch.

The Menu:

As one can make out, the fare printed on the card along with some of the best this company can produce was the proverbial icing on the cake. Amidst great conversation and a sumptuous meal, we brought the curtain down on an exciting and memorable visit. If I have to say what part of the gourmet lunch I liked best, it would unhesitatingly have to be the dessert wine.

After some parting photographs and a final look around, we were once again herded off to another winery. Full in belly and light in head, we craved to lie down and take a leaf out of the Spanish way of life — the Siesta!! However the taxi driver had his own orders and these did not remotely match our intentions.

So we drove into another exquisite vineyard that was captivating in its setting. So utterly mesmerizing it was that we all but forgot our tiredness and went in for a closer look. The vineyard was named after its founder. Jean Lyon who was one of those outsourcing vineyards and wine makers.

Here's the story of a maverick man, a man who went by the name Jean Lyon and his story is truly a Hollywood one. Actually Jean Lyon was a stowaway who immigrated to America from his native Santander on his 8^th attempt. He worked in New York as a taxi driver with the number, 3055. This was to serve as a poignant reminder in his later life. He waited tables at Villa Capri, owned by the legendary music star Frank Sinatra, and struck up a friendship with Dean Martin. Personal family tragedy had fueled a fire in him which made him crave for a better life. Dean Martin and Frank Sinatra urged him to open La Scala, the Hollywood hotspot which quickly became an epitome of all that glitzy glamour Hollywood stood for. The stars of the heady 50s and swinging 60s descended in droves to La Scala and made Jean Lyon a name to reckon with. His stint in the world of showbiz opened up a new dimension in his vision. Jean Lyon now wanted a wine bearing his name.

Searching, the world over, he finally descended on Catalunya and created the first Cabinet Sauvignon and Chardonnay in Spain which were show-cased at his restaurant. His favorite Mercedes now stands in the winery bearing mute testimony to his considerable exploits.

Single vineyard wines certified now as "Vide Finca" by the government of Cartulunia, amply acknowledges the unique singular character of the wine produced from a particular type of soil and a microclimate. All the wines at Jean Lyon are single vineyard like, "Vinya La Scala", Cabinet Sauvignon, "Vinya Le Havre, Cabinet Sauvignon, "Vinya Palau", merlot and "Vinya Gigi" – Chardonnay. Above all, the wines also bear the number 3055, a testimony to the humble beginnings of this extra ordinary persona. We tasted some of the wines, were bowled over by their fullness and aroma, and vowed to come back to relive the legacy, life and times of Jean Lyon, the man, a life, a name, a vintner par excellence!!

Viva La Espagna!!

Part 11 continues our journey through one of the most fascinating and ecologically sound vineyards in the world.

….We were once again whisked away to another smaller vineyard that housed the company restaurant within its premises. All the ingredients for the meals produced in th