Pulling off a destination restaurant inside a hotel is miraculous enough, but for the last two years chef Ray Garcia has also been making his own wine. Developed in coop- eration with Santa Maria winemaker Joshua Klapper, Fig pinot noir and chardonnay were created exclusively for the Fairmont Miramar restaurant, where they pair with Garcia’s house-made charcuterie and progressive cheese flights. January 30 marks the release of the latest vintage, which for the first time will be available for sale at the restaurant.
Photograph courtesy everyonesanoriginal.com
