At 8,000 feet, wine behaves differently. Discover how THE SIXTY TWO™ Society approaches the 2,000-bottle cellar with Doug Frost's expertise — where every selection is chosen for how it shows up in the moment, at elevation.
A Familiar Bottle Can Show Up in a Way You Did Not Expect
Here in Vail, this is something you begin to notice over time. At this elevation—just over 8,000 feet, wine behaves differently. The aromatics present with a new intensity, tannins can feel more pronounced, and alcohol is often perceived more strongly. A bold red you've enjoyed for years at sea level might show a bit more edge; a delicate white might become more expressive than you remember.
It isn't better or worse, it is just different.
The Context Matters
As a sommelier, I have always believed that wine should not be selected solely for its reputation, but for how it shows up in the moment, in the environment, and alongside the meal. This philosophy has shaped our approach from the very beginning.
A Program, Not a List
To bring this vision to life, I have been working alongside Doug Frost. As one of only four people in the world to hold both the Master of Wine and Master Sommelier titles, Doug brings a level of insight that is virtually unmatched.
Together, our focus has never been on simply building a list. It has been on building a program.
At the center of this experience is a 2,000-bottle cellar, carefully curated and managed to support both depth and flexibility. This is not a static collection intended for show; it is a working cellar designed to evolve alongside our menu and the seasons.
The Art of the Tandem Evolution
In our world, the kitchen and the cellar are not separate entities. They move in tandem:
The Seasonal Shift: Lighter, more expressive dishes are paired with wines that open naturally at altitude.
The Daily Progression: Our selections reflect the rhythm of the day, moving from an afternoon glass to the start of an evening, and into something more structured as the night unfolds.
The Technical Details: Behind the scenes, we manage the variables that altitude complicates. From temperature stability to thoughtful decanting, we ensure each bottle presents exactly as intended.
The goal isn't to showcase wine for the sake of prestige. It is to make it a seamless part of your experience; something that supports the meal, enhances the conversation, and feels "right" without requiring a second thought.
Experience the Program
This philosophy is at the very heart of what we are building at THE SIXTY TWO™ Society Vail. We are creating a space where the environment and the craft are in perfect harmony and proves to be an exceptional experience for those who appreciate the nuance of a life well-lived at elevation.
As we move closer to opening, the number of membership opportunities within both available tiers is becoming more limited. Please don't hesitate to reach out to amy@thesixtytwovail.com for more information.