escape to the cellar

Tilman Fertitta's Post Oak Hotel uncorks record-shattering $3 million wine room

Fertitta's Post Oak Hotel uncorks world-class $3 million wine room

The Cellar Post Oak Hotel
The lavish Cellar boasts a $3 million inventory. Photo courtesy of The Post Oak Hotel
The Cellar Post Oak Hotel
Wine bottles date back to the 1800s. Photo courtesy of The Post Oak Hotel
The Cellar Post Oak Hotel
The exclusive room will be site to sommelier dinners. Photo courtesy of The Post Oak Hotel
The Cellar Post Oak Hotel
The Cellar Post Oak Hotel
The Cellar Post Oak Hotel

One of Houston’s most luxurious hotels just got even more luxurious. Tilman Fertitta’s swank Post Oak Hotel has uncorked The Cellar, an intimate wine room ready to create bespoke experiences, exclusive social gatherings, and world-class private dining.

The Cellar hews closely to the hotel’s raison d’etre as an upscale urban oasis. Billed as an “oenophile’s utopia,” The Cellar is poised to be the perfect venue for guests to enjoy the hotel’s record-shattering wine collection, featuring more than $3 million worth of inventory, and wines from more than 25 countries. The space houses more than 30,000 bottles with vintages dating back to the 1800s.

Located on the hotel’s sixth floor, The Cellar might have guests mistakenly think they’re in the wine vault of a French Château or a cellar in a Tuscan Villa. Exposed brick, a cross-vault ceiling, glittering chandeliers, and dramatically backlit wine vaults highlight the space.

The idea is to create a distinctive destination for celebrating all those special moments — from wedding rehearsal receptions to indulgent romantic dinners.

“This will be an experience not only unique to Houston, but a top wine experience of the world,” says Jorge Gonzalez, general manager of The Post Oak Hotel. “We perfected our wine selections to offer the very best, most sought-after wineries from around the globe.”

Sumptuous design transports guests to the wine vault of a French Château or a cellar in a Tuscan Villa. Elegant highlights range from exposed brick, a cross-vault ceiling and glittering chandeliers to dramatically backlit wine vaults, making The Cellar a distinctive destination to celebrate special moments from wedding rehearsal receptions to indulgent romantic dinners.

“Every bottle of wine has a story to tell and every cork popped is an opportunity to create your own,” says master sommelier Keith Goldston, who brings more than 30 years of experience to curating and managing The Cellar’s wines and who, in 2001, became the 47th master sommelier in the U.S. “The Cellar at The Post Oak is your chance to drink your way through some of the greatest wine stories ever told.”

The Cellar will offer dining events with menus skillfully selected by the hotel’s culinary team. Led by executive chef Jean Luc Royere, sophisticated menus are thoughtfully coupled with Cellar selections, ensuring every course provides a personalized experience to please the most discriminating of tastes.

This spring, look for the launch of a “Sommelier Series” of exclusive dinners featuring epicurean experiences limited to 12 guests and hosted by the hotel’s sommelier team of Goldston and four advanced sommeliers. The team of accredited sommeliers will journey guests through some of the world’s greatest wines and wine regions, all paired with dishes expertly crafted by the hotel’s executive chefs.

From the Grand Crus of Burgundy to the “Cult Cabs” of the Napa Valley; memorable selections and conversations will be presented throughout the series. “Sommelier Series” events include:

  • April 25: Grand Crus of Burgundy. A night exploring some of the world’s greatest wines, discovering why this region has been celebrated for its wine for thousands of years.
     
  • June 27: Napa versus Sonoma. A “Battle Royale” between two of California’s finest regions.
     
  • August 29: Journey through Italy. Often viewed by insiders as the single greatest wine producing region, experience the diversity of Italy’s Northern and Southern vines.
     
  • October 24: Beef and Bordeaux. The Classification of 1855 was a ranking of the best of Bordeaux, taste through the five levels of the Classification ending with a “1st Growth” and a night to remember.
     
  • December 12: 100 Point Dinner. Nothing but 100 point wines all night long, a great way to wrap up the year.

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To book an event or Sommelier Series dinner or private dinner, visit the Cellar’s official site.