La Crema is best known for excellent everyday wines—rich Chardonnays, aromatic Sauvignon Blancs, and juicy Pinot Noirs. But look beyond those entry-level offerings, and La Crema has a broad range of wines that show off specific areas of Sonoma Valley, Napa’s more coastal sister region. There’s covetable bottles like the Sara Lee Chardonnay, which is a nod to OG agriculture pioneer Saralee Kunde (and 60% of the land is left unplanted to preserve wildlife). La Crema is also aiming to be completely climate positive by 2050 (without purchasing offsets). 

This wine showcases Kelli Anne Vineyard, one of La Crema’s prizes on the banks of the Russian River. It gets bright sunny days and foggy mornings which produces crisp, bright Chardonnay. It’s sunny but icy, with delicate notes of white flowers and pear balanced out by a backbone of brioche. $55

Kate Dingwall is a WSET-trained sommelier and spirits writer. Her work has appeared in Wine Enthusiast, Eater, Forbes.com, and Food & Wine, and she pours wine at one of Canada’s top restaurants.

Speyside distillery The Glenlivet is not in the business of making ridiculously old whisky, but based on today’s news, it the Scottish distillery may have just been waiting on a perfect cask. It seems they’ve found it.

The Glenlivet Eternal Collection, First Edition, 55 Year Old, is a single-cask single malt from one of the most well-known names in scotch whisky. The “Eternal Collection” is set to become an annual release, according to the distillery, and while there’s no word on the ages of future releases, this announcement suggests that the team at The Glenlivet has finally figured out how to make an old expression really incredible.

The Glenlivet is admittedly late to the extreme age game, and not just in relation to their now 200-year history. Distilleries like Benromach, Benriach, Highland Park, Highland Park again, Glenrothes, and plenty of others you’re probably already aware of have crossed the 50-year threshold in recent years.  

More interestingly, however, The Glenlivet isn’t even the first to release a The Glenlivet whisky above age 50. Several years ago, independent bottlers Gordon & MacPhail released an 80-year-old expression of The Glenlivet whisky that was distilled in 1940, and other releases from independent bottlers have likewise crossed the distillery’s own threshold of 30 years for their Cellar Collection. 

So why is The Glenlivet finally doing this now? Part of the answer might simply be “because they have the right whiskies reaching maturity,” but it’s important to look at The Glenlivet’s unique spirit profile a more complete answer. 

The Glenlivet has always been a lighter and brighter whisky than other Speyside and Highland distilleries. Like Glenmorangie or Aberfeldy, The Glenlivet is leans toward floral and fruit-forward flavors—the opposite of the smoke-forward malts of Islay or oily sherry-dominant whiskies like Macallan and Glendronach. 

The problem is that those light and floral flavors are often the first to disappear as a whisky ages. That’s fine when your intention is to drop a syrupy sherry bomb or an oaky tannin bomb. When, however, a distillery is trying to preserve those light and bright flavors, the cutoff is rarely this far forward in time, making casks like this one truly rare. According to the distillery, that iconic The Glenlivet character shines through on this 55-year-old expression. 

It starts with a nose of “autumn” fruits: a “gentle sweetness of poached pears, heady citrus notes of ripe, sun-drenched Seville oranges, deeper note of sticky dates,” and the “deep warmth of toasted hazelnut” are counterbalanced by the “indulgent richness of dark chocolate” and the “enveloping, spiced warmth of cinnamon and nutmeg.” On the palate, The Glenlivet described warming flavors—“blackcurrant jam, vanilla fudge and dark chocolate; balanced with zesty orange and crystalized ginger before closing with a touch of warming clove spice.” The finish is subtly warming, dry, and spicy, without losing this fruity character’s complexity.

At an ABV of 42.2 percent, this whisky is certainly not the high-proof cask strength you’d expect from an American single cask, but that lower proof point also allows for more of the fruity nuances of flavor to shine through. 

The Glenlivet, for its part, is managing expectations by limiting this and future Eternal Collection releases to single casks, which makes sense both for the price point and the rarity expected of super-ultra-mega-premium single malt releases. Only 100 bottles of this whisky are being produced for the global market. The $55,000 price tag is similar to other recent releases in this age range, though this one should be set apart as something special. The Glenlivet took 200 years to deliver something of this magnitude—let’s hope they get to the second one much sooner.

G. Clay Whittaker is a Maxim contributor covering lifestyle, whiskey, cannabis and travel. His work has also appeared in Bon Appetit, Men’s Journal, Cigar Aficionado, Playboy and Esquire. Subscribe to his newsletter Drinks & Stuff for perspectives on drinks, and stuff.

Since 1926 the stately and laureled InterContinental Mark Hopkins hotel has captivated its San Francisco-visiting guests from the moment they walk through the French Chateau-inspired marble arches into the opulent entrance. They’re even more entranced when they elevate up its 19 stories to the glass-walled Top of the Mark, the iconic Art Deco cocktail lounge and restaurant famous for its spectacular views.

The highest bar in all of San Francisco, and one of the most historic, it offers priceless panoramas of the Golden Gate Bridge, San Francisco Bay, Alcatraz, and its character-rich Nob Hill neighborhood with the mysterious Pacific-Union Club next door on its manicured grounds.

A triple-A Designated San Francisco Landmark, the 5-star property is the oldest in the impressive InterContinental portfolio, which it joined in 1973. The hotel is named after railroad magnate Mark Hopkins, who built an elaborate mansion for his wife on the site, at that time the highest perch in Nob Hill, in 1878. The mansion was destroyed by fire after the 1906 earthquake.

The former mansion set the grounds for the pedigree that would see the French-and-Spanish-influenced hotel designed by the estimable Weeks and Day architectural firm, open in 1926. Opulence, refined taste, and escapism where channeled into an imposing 380-room structure with 33 suites for guests who cherished history, comfort, and a feeling, well, of being above it all.

The Top of the Mark always attracted its share of affluent swells. But it also hosted countless uniformed servicemen and their gals before the men set off for the Pacific in WWII. A tradition of officers buying bottles for their battle-bound soldiers evolved into a tradition of “squadron shots,” and continued after wartime with a cabinet of bottles purchased by those wishing to do the same; the tradition continues to this day.

In its hallowed past, the likes of Elizabeth Taylor, Judy Garland, Betty Grable, and Elvis Presley all made the Mark Hopkins their escape hatch from the press and paparazzi. Plus the likes of Charles de Gaulle, Britain’s Prince Philip, Herbert Hoover, and FDR. Many were entertained by Benny Goodman and Tommy Dorsey who performed at the hotel in the Big Band era.

Now you can keep up with the A-listers in a modernized but still classically elegant hotel. Buckwheat blinis with Beluga caviar and a Champagne tasting are a great way to experience the Top of the Mark; the favored hour being, of course, sunset. Open for all meals, the more casual Nob Hill Club, off the lobby and serving traditional American and San Francisco-inspired cuisine, is where to have classic Eggs Benedict, Dungeness crab rolls, or a fresh-caught salmon entrée.

Equally edifying is the treasure trove of artwork throughout the hotel. The nine historic seven-foot-tall murals in the stunning Room of the Dons depict various scenes from California’s history. They were unveiled at the hotel’s opening in 1926 and were created by Maynard Dixon and Frank Van Sloun. Most recapture “discoveries,” such as Sir Francis Drake’s landing in 1579.

The Continental-evocative rooms and suites feature all the modern amenities. And the higher-floor aeries are of course all about the views, views of all the landmarks and the Bay from nearly every room. The top suites, including the California Suite, Penthouse Suite, Presidential Suite, Nob Hill Suite, and, best of all, the Mark Hopkins suite, are a lot like checking into your own private Nob Hill mansion, some complete with wood paneling and fireplaces.

As Mark Hopkins with its elevated anchor, Nob Hill is one of the most prestigious neighborhoods in the city. Nearly every adjacent residence has its own intricate details. And besides all the restaurants, bars, and upscale retail, it is strategically located to take in all of the City on the Bay, with the Financial District and Chinatown just East and Fisherman’s Wharf to the north. Take one of the fabled cable cars on its 90-degree angle street, and visitors will pass emblems of historical and cultural divides, such as Grace Cathedral and roads that Steve McQueen made famous in car chases.

With the Pacific minutes away, as well as Napa and Sonoma wine country just to the north, it is clear why San Francisco is considered easily one of the finest culinary ports in the States. Gastronauts plan trips there annually to sample its seafood and other delights. And do not leave the city, or hotel, without asking concierges where to find the best cioppino, the port’s signature seafood stew first cooked up in the 1800s, or the intel on who has the best oysters in town.

Horror movie sequels rarely live up to expectations, but when it comes to scary cigars, Tatuaje just dropped another special-edition stogie collection that’s perfect for spooky season.

The Tatuaje Monsters package is an annual limited series of cigars. Each release since 2008 has been themed after a horror icon, from Frankenstein’s Monster to Dracula, Chucky to Jason Vorhees. Founder Pete Johnson created a total of 14 blends for the monstrous collection, but if you missed out on those releases, you’re in luck because he’s brought them all back for a gift set called the “Monster Smash.” For this 2024 collector’s set, each previous release has been recreated in a uniform size—a 5 1/4 x 52 box-pressed robusto.

That includes all 14 monsters, described somewhat cryptically in the special edition box as follows:

• Frank 
• Drac 
• Face 
• Wolf 
• Mummy 
• JV13 
• Jekyll 
• Hyde 
• Krueger 
• Michael 
• Chuck
• Tiff 
• Bride
• Creature

Tatuaje may not be a luxury name alongside Davidoff and the well-known Cuban brands, but for 21 years, founder Pete Johnson has employed some of the best factories and cigar rollers in Nicaragua and the U.S., and for nearly all of that time his cigars have found their way onto revered lists like the Cigar Aficionado Top 25. 

But the Tatuaje Monster series has an equally long (and for its creator, exhausting) history. Johnson debuted the first Monster—The Frank — in 2008. In homage to Frankenstein’s monster, the cigar was big and squarish. At the time, Johnson sold the limited collection to just 13 brick-and-mortar stores because that was the number he could supply with the tiny run of smokes. The Frank was released in a production of just 666 13-count boxes. 

Those boxes, shaped like coffins, were numbered and decorated differently each year with (fake) blood spatters, ski masks, and other gorgeous artworks in the campy spirit of classic horror films. Johnson released The Drac (a sharply pointed torpedo), The Wolfman (a shaggy-footed torpedo), and a number of other monster-inspired smokes. 

Johnson kept the 13-store format for his future releases, but almost everything else changed—especially demand. “It caught on a little sooner than I expected it to,” Johnson told CigarPress a few years ago.  The 666-box production run was amended with non-collector boxes for fans who just wanted one or two cigars—those afraid of missing out on the occasion but not about to commit to (or even find) a $200 box. 

There have been a few sequels and remakes of these cigars over the years. Johnson released the Littler Monsters about a decade ago, then the Skinny Monsters in 2017, and a 13-cigar Monster Mash in 2021. Halfwheel has a fantastic comprehensive guide if you want to see a release timeline.

This year’s package includes all 14 cigars in a book-like hinged double slide box. For $175, it’s a great way to light up some nostalgia—cinema and cigar alike .But the best news is that Tatuaje produced a total of 13,000 boxes for 2024. While it’s still a relatively small run, at least the prospect of tracking a set down for yourself isn’t as scary as it has been in the past. 

G. Clay Whittaker is a Maxim contributor covering lifestyle, whiskey, cannabis and travel. His work has also appeared in Bon Appetit, Men’s Journal, Cigar Aficionado, Playboy and Esquire. Subscribe to his newsletter Drinks & Stuff for perspectives on drinks, and stuff.

When we think of sparkling wine, minds tend to gravitate towards Champagne: the elegant French wine invented by monks and sipped at all manner of celebrations. But don’t sleep on Prosecco. The upper echelon of Italian bubbles are well worth your attention. Take Bisol, a historic Valdobbiadene producer with more than 500 years of heritage.

Bisol’s Relio Rive di Guia Extra Brut is a bit of a different vibe for Prosecco. It’s done in the extra brut style—so, without any added sweetness—unlike the more sugar-kissed versions found in the hills surrounding Venice. “Extra brut isn’t our traditional style,” says president Gianluca Bisol. “But it’s important to show how Prosecco can be a fine wine; it can be exceptional.”

It is. Expect a pale and bright palate with notes of genepy, white blossom, lavender, sage, and lavender. It’s bone dry and icy—crisp, vertical, and bracing with beautiful bubbles. $50

Kate Dingwall is a WSET-trained sommelier and spirits writer. Her work has appeared in Wine Enthusiast, Eater, Forbes.com, and Food & Wine, and she pours wine at one of Canada’s top restaurants.

Kentucky bourbon masters Maker’s Mark just launched the 2024 version of Maker’s Mark Cellar Aged, the annual limited-edition expression of the distillery’s oldest whiskey blend yet.  

Maker’s Mark Cellar Aged 2024 is comprised 15 percent Maker’s Mark 12-year-old and 85 percent Maker’s Mark 13-year-old, which are blended together at 59.7 percent ABV or 119.3 proof. The bourbon brand describes the matured whiskey’s aroma as redolent of “caramelized sugar, zesty citrus, and toasted almond,” while the official tasting notes promise a “delicate interplay of buttery shortbread, rich coconut, and bright spices. A lingering, mouthwatering finish showcases dried dark fruit and subtle oak undertones.”

The limestone shelf surrounding Star Hill Farm at the Maker’s Mark Distillery in Loretto, Kentucky, is said to be the key to crafting the rich flavors of this special edition bourbon. As the largest bourbon distillery to achieve B Corp Certification and the first to achieve Regenified Certification, Maker’s still owns and enriches all 76 acres of its main lake’s watershed, a reflection of the whiskey maker’s dedication to regenerative agriculture practices.

“Delivering an elevated expression that’s distinctly Maker’s Mark, Cellar Aged finishes maturation in our Leadership in Energy and Environmental Design (LEED)-certified cellar, built into the limestone shelf that surrounds us, creating a richer, deeper and more complex bourbon, free from the harsher tannic effects commonly found in older American whiskeys,” said Dr. Blake Layfield, Head of Innovation and Blending, Maker’s Mark, in a statement announcing the bottle.

Maker’s Mark Cellar Aged 2024 is available now for a suggested retail price of $174.99.

“I’ve always loved trees and the flora and fauna of forests,” Glenmorangie’s Dr. Bill Lumsden told us last year when we covered his aptly named A Tale of the Forest expression. “I live in the country and there’s a wood next to us—I spend quite a lot of time wandering there. A forest has an incredible ability to heighten my senses: my sense of smell, sight and my sense of hearing too…I love the crunch of leaves under your feet. I feel there’s such purity to the air in a forest that I get much more crystal-clear aromas there than anywhere else.”

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It’s obvious this wildly imaginative whisky creator likes to balance his time blending beakers in Glenmorangie’s Highland distillery like a mad professor with more professorial, leisurely walks through the glens and woods near his home. 

For A Tale of the Forest he and his team added woodsy botanicals like rowan berries, birch bark, juniper berries and even heather flowers to the peat they used to kiln the barley. 

Now for 2024 Dr. Lumsden continues the arboreal quest, but twists it with a considerably more rare single malt distilled in 1998—just three years after he joined Glenmorangie. What made this specific juice even rarer is the fact that this whisky was poured into Chardonnay casks only eight years later, the very first Glenmorangie to ever mature in such wood.

Not surprising he would dare to play with such a coveted single malt—many have dubbed Dr. Lumsden the “Willy Wonka of Whisky,” a moniker that both hints at his unorthodoxy and strangely underplays it. 

This newest expression was imagined when the esteemed Japanese flower artist Azuma Makoto visited the good doctor at their distillery in Tain, and the two bonded over their love of the forest. The master of ikebana—the ancient Japanese art of flower arrangement—and wild whisky experimenter decided to craft a whisky that reflected this fascination. 

Hence Glenmorangie x Azuma Makoto 23 Year Old was born. We had a chance to ask Glenmorangie’s Director of Whisky Creation how exactly something like this expression is born, and he was kind enough to lift the curtain a bit. 

The description of Glenmorangie x Azuma Makoto 23 Year Old is a bit vague. Is it double barreled just for a bit in Chardonnay casks or aged for its entire 23 years in them? 

The Glenmorangie x Azuma Makoto 23 Year Old is a careful blend of Glenmorangie that has been aged entirely in bourbon casks, with whisky finished in casks that once held Chardonnay white wine from the Meursault appellation in Burgundy, one of my favorite wine regions. Once all of the whisky was 23 Years Old, it was married together to reveal complex layers of flora and fauna notes.

I selected this particular cask recipe to capture the essence of shinra bansho—a notion I explored with Azuma-san during his time in Scotland some years ago. This concept celebrates all of nature, from the ground to the sky. 

Inspired by this, we created a whisky that captured a contrast of light, floral flavors with deeper earthy notes—evocative of Scotland and the natural world that surrounds our Highland distillery.

With an expression as esoteric as this do you first decide on a concept, for example working with Azuma Makoto, and then find a barrel to match? Or do you first taste the potential of specific barrels and then construct a concept or artist that captures or reflects this profile? 

The idea for the new Glenmorangie x Azuma Makoto 23 Year Old began with a brainstorm during Azuma Makoto’s first trip to visit me at the distillery some years ago. Inspired by the unique natural beauty of the Scottish Highlands that surrounds our distillery in Tain, Azuma-san and I had the idea to collaborate on a unique creation that reflected our shared love of nature. 

Me envisioning a delicious single malt that would evoke Scotland’s elemental world—flora, fauna, earth, moss, water—and Azuma-san conjuring up a stunning botanical sculpture that encapsulated those exquisite flavors.

Walk me through the process of how you design the flavor profile of such a highly abstract expression. How do you manifest this concept into a single malt? 

We take an imaginative approach to whisky-making at Glenmorangie, and myself and the whisky creation team are constantly dreaming up new ideas and how we could capture those in whisky form. 

So, with a highly conceptual and artistic expression of this kind, I like to start the process by considering the flavors and aromas I hope to evoke in the final liquid—in this case, inspired by the various sensory experiences of being in nature around the Glenmorangie distillery. 

Knowing I wanted this special collaboration with Azuma Makoto to be a celebration of the beauty of the natural world around us, I selected a cask recipe that would fuse heady, floral notes that are typical of Glenmorangie’s classic style with earthier, richer flavors of a whisky that had been finished in white burgundy casks. The goal was to achieve a truly elemental and mellow style of Glenmorangie. 

Combined with Azuma-san’s stunning sculpture, which has been brought to life on the whisky’s presentation box, it turned out even more beautiful than I had ever imagined—truly a gift from nature itself.

Only about 1,000 bottles of the Glenmorangie x Azuma Makoto 23-Year Old will be released in the US, on sale through the holiday season. Bottled at 46 percent ABV and packaged in a beautiful wood box showcasing Azuma Makoto’s ikebana flower art, Glenmorangie x Azuma Makoto 23-Year Old can be had for $1,405. 

Follow Deputy Editor Nicolas Stecher on Instagram at @nickstecher and @boozeoftheday.

Single-malt distiller Benromach is releasing an incredible half-century-old Scotch this year with a hefty sherry profile, a heftier proof point, and an appropriately hefty price tag to go along with it.

While Benromach 50 Years Old is not the oldest whisky ever released by the brand, it’s among them—others, including a 1969 50-year released in 2019, exist, assuming that they’ve not all been poured and enjoyed.

Will this one be like the previous entry? Unlikely. Whisky casks are each as unique as the people who make and drink them. It’s not always the case that you get many details about the “cask” in question with these single casks, but Benromach’s record keeping notes that this barrel was first filled December 13, 1972, and was finally dumped to be bottled March 2 of this year.

With only 248 bottles being released worldwide, this single malt is going to be especially rare in domestic markets. The £22,000 price point translates to roughly $26,000 US, which does not include any taxes, tariffs, or the margin your rare whisky dealer will tack on for good measure. 

The distillery didn’t offer a bottle for review (likely for the very reasons listed above), but they did share their tasting notes.

The single cask presents “notes of lemon and subtle smoke on the nose. Stewed fruit aromas are complemented by orange zest and a hint of aged leather on the palate, before the liquid’s long, full finish ends with cracked pepper and that wisp of smoke.”

A second set of notes appearing on Benromach’s website shared slightly different (but complementary) tasting notes: “Matured for 50 years in the finest Sherry casks, this exceptional aged whisky has decadent notes of stewed fruit and orange zest, followed by strawberry and fruitcake flavors. The finish is long and full, with cracked black pepper and a subtle hint of Benromach’s signature smoke.”

At 109.2 proof (54.6 percent ABV), it has certainly kept its vigor for half a century—while American whiskeys often see their proof points increase as they age, the same is not guaranteed by the aging climate of Scottish whisky. 

Benromach is a Speyside Scotch distiller near the Inverness side of Scotland’s most well-known distilling region. If you were to throw a dart center mass between Macallan and Glenmorangie, you’d likely come close to bullseye-ing the site. 

The brand traces its lineage back to 1898, though it went through some hard times before it was acquired and reinvigorated in 1993 by legendary independent bottlers Gordon & MacPhail. 

Lest they not capitalize on their heritage and the whisky’s uniqueness, Benromach partnered with Ross-shire-based glass studio Glasstorm to create traditionally made decanters using the “highly skilled ‘battuto’ technique,” which sees the glass sculpted by hand, “making each bottle a unique work of art,” according to the distillery.

It’s a sentiment echoed by Glasstrom’s owner, Brodie Nairn, who said in a statement that there is “great synergy between the craftsmanship of glass blowing and whisky making. I first learned the battuto technique from a master glassblower over in Italy 25 years ago, and in turn I’ve trained my team. It has taken me a long time to find a project special enough to use it on but, at last, I found the perfect one.”

The 248-bottle final count is likely a quirk of the whisky’s slow evaporation—the “angel’s share”—over the time it has matured. When filled, sherry casks can typically hold between 600 and 700 bottles worth of whisky, which evaporates at a rate of around 2 percent per year.

But even with the scarcity and the price tag, I wouldn’t begrudge Benromach if two bottles “evaporated” at Glasstrom during the research and development phase. The bottles are beautiful, glassblowing is hot work, and it can make even the most accomplished artisans a bit thirsty.

Like Brigitte Bardot who acted as its muse since its opening in 1967, Saint-Tropez’s iconic Hotel Byblos really needs no introduction for the cognoscenti. However with a new spa and luxury suites, even those who think they’ve been there, done that should be sure to check in—and join the likes of previous devotées like Grace Kelly, Prince Charles, Lauren Bacall, George Clooney, Leonardo DiCaprio, Beyoncé, Naomi Campbell, and Bill Gates.

Acclaimed French designer Laura Gonzalez is responsible for the stunning revamp of several suites, while the five-star property’s famed Sisley Spa was also recently renovated, making for a truly sybaritic sojourn. Dock your yacht or valet the Ferrari and stay while.

For the international playboys and the women who were more stylish then them, there’s never been anywhere on the French Riviera like Byblos. And that remains how it is, particularly since the Saint-Tropez resort, complete with world-class restaurants and a legendary nightclub, brought in Gonzalez to conjure the deliciously decadent time period when the hotel first opened, but with a contemporary twist.

For decades this spectacularly-insider “village-within-a-village” enclave of 87 rooms and suites has been the go-to for poolside lounging, decadent dining, and all-night dancing at its enduringly boisterous Les Caves du Roy, the latter where the ceiling glimmer balls (there are more than a few) keep revolving and reflecting of the patrons’ sequined designer dresses, late night-until-day, while champagne corks pop continuously.

Byblos, in 2024, is, as it ultimately always has been, a place of civilized debauchery and Bain du Soleil-tanning respite. The fourth-generation Floirat family owners have kept it that way, maintaining original design architectural and elements while commissioning thoughtful updates from the likes of Gonzalez, a classic-contemporary star with a formidable resumé. The France-based tastemaker has transformed iconic-but-dusty-laureled hotels such as the old-school St. James and Lapérouse,, and, more recently, the Hotel Hana and Cartier.

Inspired by the history of Byblos and the spirit of Saint-Tropez, the new suites, which join others designed by the likes of Italian design house Missoni, blend classic references with an interplay of custom materials, colors, patterns, and textures. “With a strong emphasis on craftsmanship and attention to detail, Gonzalez has carved a niche for herself in the world of luxury interiors,” the property notes.

Byblos selected Gonzalez because, “Her work reflects a deep appreciation for art, history, and cultural influences, and her extensive portfolio spans a wide spectrum of projects from luxurious residences to distinguished hospitality spaces.” This is more than evident in the gorgeous suites she has breathed new life into.

The new suites were designed to “resemble a family home with its own universe but always with the same common thread: a bold blend of colors and influences,” Byblos declares. “With this new design, Laura’s aim was to express modernity through atmospheres reflecting the joy of living as well as the destination.” We’d call it a smashing success to say the least.

Besides waving her wand over the rooms, vegetable garden, famous pool, Byblos Beach, the hotel’s satellite sun-and-sand setup in nearby Ramatuelle, and the nightclub, Gonzalez has upped the ante on the reasons to get in line to go there. Her four renovated suites are of a higher calling, both romantic and residential-feeling escapes, singularly comfort-minded and simply beautiful spaces.

The little-big details are big stuff. Besides all of the vintage furniture and Riviera-centric art pieces, the ceramic minibars—mosaic-tiled and matching the floors—pick up the look of old-school travel trunks on luxury cruise ships of yore. The wooden doors to rooms and baths are made by hand, and colorfully painted. It’s sexy stuff, transporting. Hues evoke the colors of the French Riviera: corals, yellows, turquoises, and celadon. They feel like a wave of cool, and, storied, a nod to a salty past.

“We are delighted to have Laura Gonzalez on board for this new project at Hotel Byblos,” says the hotel’s owner Antoine Chevanne. “With our joint passion for the French Riviera and the colors of the Mediterranean we had every reason to collaborate. Her unique design sensibility and keen understanding of the hotel’s history make her the perfect choice for this endeavor.”

Of the new rooms, Gonzalez notes, “The concept aims to retain the essence of Byblos, embracing a familiar and welcoming atmosphere. The approach involved conceptualizing the suites as if they were part of a family home, designed to provide a warm and inviting space for its guests. This emphasis was intended to create a sense of comfort and ease, fostering a connection between the guests and the space they inhabit during their stay at Byblos.” 

Byblos set its sights last year on the complete renovation of its world-class Sisley Spa, which included the introduction of a distinct holistic program, focusing upon self-improvement techniques. Opened since 2007, the spa now features a new sauna, an updated hamman, and a rejuvenating Waterfall Room. “Dive into this experience being pummeled lovingly by jets and waterfall features everywhere,” Byblos offers. “It was designed to enhance the feeling of being in nature and the primordial urge to return to the sea by renowned architects Anthony and Marine Ugo.”

Clear your head of all that white noise in the real world with an afternoon at the spa. Then have an incredible dinner at Cucina, the hotel’s sumptuous Italian restaurant, helmed by 21-Michelin-star Chef Alain Ducasse. The comfortably chic space is aglow with lanterns hanging from trees. Romantic and fun, Cucina’s menu offers the most flavorful and aesthetically presented cuisine, including its starters of cheese and charcuterie, antipasti, first courses like amberjack carpaccio, and entrees of fish and meat. Linguini and panne’ pasta abound. And all is farm-to-table, trap-to-table, utilizing the freshest produce of the region.

Start with, say, octopus bruschetta or confit beef cheek paccheri. The fish entrees are insurmountable, including seared tuna, dorade filets, sea bream, and whole-roasted sea bass—all given singular preparations via that Ducasse touch. Meat entrees include glazed confit pork belly, beef tagilata, and escalope Milanese. Much of it is gluten-free. Vegetarians will be sated with pods of spinach, ricotta, and egg-yolk ravioli in a vegetable jus with Parmesan emulsion. Plus of course a bottle from Byblos’ legendary wine cellar, such as a vintage Margaux.

Close with a signature cocktail and the deserts of new pastry chef Geoffrey Turpin, who excels in tiramisu and a chocolate pizza. After an early swim the next day, throw on a terrycloth blazer and hit the poolside lunch terrace, Jardin d’Arcadia, which turns into a fine dining venue at night. Bask in the Mediterranean breezes while taking in its subtle and light Mediterranean fare. Nicola Canuti is the property’s extremely talented executive chef, and he delivers masterpieces day and to the delight of Byblos’ extremely discerning clientele, both at the main hotel and the beach club.

From the outside, Chateau du Nozay seems like your standard French vineyard. There’s an old Chateau crowning the property, complete with wrought iron bistro tables and ivy climbing up the stone, along with sloping green Sauvignon Blanc vineyards and a cave for aging wines.

While the Chateau’s history stretches back centuries, there’s also a reverence for the new. Winemaker Cyril de Benoist de Gentissart has speakers planted around the vines, and classical music snakes out of them. “It helps with sap circulation!” says de Benoist de Gentissart.

He’s also got music grooving in the cellar. He swears it helps simulate the yeast, which helps the grapes ferment into excellent wines. One could roll your eyes at the experimentation but one sip and you’re sold on what he’s saying. His Chateau du Nozay is luxe and tongue-coating, with notes of grapefruit, white flowers, lime leaf, and orange. $80