{"id":1652583,"date":"2026-06-22T07:30:16","date_gmt":"2026-06-22T11:30:16","guid":{"rendered":"https:\/\/observer.com\/?p=1652583"},"modified":"2026-06-18T14:01:53","modified_gmt":"2026-06-18T18:01:53","slug":"mexican-wine-costalegre-valle-de-guadalupe-four-seasons-tamarindo","status":"publish","type":"post","link":"https:\/\/observer.com\/2026\/06\/mexican-wine-costalegre-valle-de-guadalupe-four-seasons-tamarindo\/","title":{"rendered":"On Costalegre, Four Seasons Tamarindo Makes the Case for Mexican Wine by the Sea"},"content":{"rendered":"
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Four Seasons Tamarindo is built into the cliffside, overlooking the ocean. Four Seasons Tamarindo<\/span><\/figcaption><\/figure>\n

For most of the year, the tropical coast of Jalisco is hot and sticky, with lush jungles growing right up to untouched sandy beaches, and miles of wild Mexican landscape in between. About five hours south of Puerto Vallarta by car, most visitors fly into the Manzanillo airport in Colima instead of PVR, for a much quicker 45-minute car ride to the pristine coastline. The 200-mile coastal stretch of Costalegre, dubbed \u201cthe happy coast,\u201d is growing quickly, attracting travelers who prioritize eco-tourism and cultural immersion.\u00a0<\/span><\/p>\n

It\u2019s here that the <\/span>Four Seasons Tamarindo<\/span><\/a>\u2019s Mesoamerican-inspired edifice is built directly into the cliffside overlooking the ocean, surrounded by more than 3,000 acres of nature reserve, protected wildlife, and six miles of beaches. In the three and a half years since the resort opened, the hotel\u2019s pre-Hispanic design, created entirely by a powerhouse team of Mexican architects, has already won a handful of awards, including a spot on the <\/span>World\u2019s 50 Best Hotels<\/span><\/a>.\u00a0<\/span><\/p>\n

Tamarindo\u2019s positioning on Costalegre offers impressive ocean views and privacy, but for guests who travel with an eye constantly attuned to the wine list, the most striking sight comes as the first glass of pale pink ros\u00e9 wine from <\/span>Bruma<\/span><\/a> hits the table during dinner. A top producer from Mexico\u2019s foremost wine region, the Valle de Guadalupe, the brand is helmed by <\/span>acclaimed winemaker <\/span>Lourdes Mart\u00ednez Ojeda<\/span>, who trained for a decade in Bordeaux. Even so, Mexican wine faces all the same stereotypes that all new world regions do, along with a host of others: Domestic taxes are impossibly high, tequila and mezcal have dominated drinking palates for years, and most wine drinkers gravitate toward what they already know.\u00a0<\/span><\/p>\n

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