Mara

Walking into a Four Seasons restaurant, you brace for the usual corporate wine list — safely expensive, quietly boring. Mara flips that script fast. The list reads like someone with actual opinions put it together: Hirsch Vineyards Sonoma Coast Pinots alongside Vosne-Romanée and Muscadet from the Loire, all under one Mediterranean-inspired roof.

The backbone here is serious Burgundy — Puligny-Montrachet, Vosne-Romanée, Savigny-lès-Beaune, Saint-Romain — and it's backed up by a sharp California-Oregon corridor anchored by Hirsch Vineyards and Drouhin across both their Burgundy and Willamette Valley bottles. Presqu'ile out of Santa Maria Valley brings a left-field California angle with Syrah alongside their Pinot and Chardonnay, which is a nice curveball. The Mediterranean reach — Spain, Sicily, Greece — maps directly onto the food menu rather than feeling like a bolt-on afterthought. The Loire Valley showing, from Sancerre and Muscadet through Chinon Cab Franc and Anjou Chenin Blanc, is genuinely impressive for a hotel restaurant in the Upper Midwest.

Glass pours run $15–$35, which is about right for this zip code and this kitchen. The spread across sparkling, white, and red means you're not stuck choosing between a Prosecco and a Cab — there's actual range. We'd love a clearer view into rotation frequency, but with a sommelier on staff and a Cellar Series program actively running, the glass list doesn't feel like a static afterthought.