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12 Winter Travels Santa Fe, NM 24 Luxury Real Estate The Owl Creek House 30 Winter Migrations South Padre Island, TX 46 Culinary Explorations Garrison, Austin, TX 54 Vino Touring Jordan Vineyard & Winery 64 Food & Bed Wayback, Austin, TX 70 Essentials Personal Must Haves 76 Artistic Expressions Bugatti’s La Voiture Noire 86 Luxury Rides Bentley Mulliner Convertible

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ON YOUR SMARTPHONE, TABLET AND PC WINTER ISSUE 2020 PUBLISHER Madwest Media LLC GRAPHIC DESIGN Madwest Media Staff CONTRIBUTING EDITORS Andrew Chalk, Timothy Miller, Madwest Media Staff PHOTOGRAPHY Stephen Trask, Andrew Chalk, Madwest Media Staff COVER Courtesy of Ski Santa Fe, Photo Stephen Trask EDITORIAL INQUIRIES & SUBMISSIONS editorial@modernlifestyles.vip ADVERTISING advertising@modernlifestyles.vip

WWW.MODERNLIFESTYLES.VIP MODERN LIFESTYLES is published by Madwest Media, LLC. PUBLISHED DIGITALLY IN THE U.S.A. Modern Lifestyles is available FREE on your smartphone, tablet and computer at www.modernlifestyles.vip. All advertising is subject to publisher approval before acceptance. Modern Lifestyles reserves the right to refuse any ad for any reason. Advertiser’s warrant and represent that the descriptions of the products and services advertised are true in all respects. Modern Lifestyles assumes no responsibility for claims made by advertisers. Modern Lifestyles, Madwest Media, LLC, its officers, directors, employees and agents make no recommendations as to the purchase or sale of any product, service, or other items. As an open source publication various features, photography, graphics and articles have been reprinted with permission given by their authors and/or publishers. All views expressed in all articles are those of the authors and are not necessarily those of the Modern Lifestyles. Modern Lifestyles is a trademark of Madwest Media, LLC. Copyright ©2019 All rights reserved. Reprinting, in whole or in part, is expressly encouraged with or without written permission of the publisher.

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Ski Santa Fe

We’ve skied New Mexico before, but not Ski Santa Fe, and what struck us most were the views from the top of both the Millenium triple, which tops out at 12,073 feet, and the Tesuque Peak triple, which rises to 12,053. From that ridgeline, you have a panoramic view west across the vast high desert of northern New Mexico and north along the forested spine of the Sangre de Cristos. Wellgroomed intermediate trails spill down from both peaks, while stronger skiers can tackle steeper chutes and glades (a few of them rated not just black diamond but double black diamond).

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Powder New Mexico!

Seven lifts access some 77 trails spread across 660 acres of ski terrain—fully half of it covered by snowmaking to supplement the roughly 225 inches of snow that sift down onto the slopes over the course of the season. Its 1,725 vertical feet provide something for skiers of every ability, with 20% of the runs rated easy, the rest equally divided between intermediate and expert.

Beginners can get almost as high, 11,250 feet, on the Santa Fe Super Chief quad or the Sierra double chair that depart from near the base

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Annually 225+ Inches of Snow!

lodge. From there they meander back on any of a number of gentle, winding trails. Absolute beginners, meanwhile, can opt for their own chair—or a second short conveyor lift called Pine Flats–on the gently sloping lower part of the mountain, much of its terrain protected as a slow-skiing zone. And finally, there’s a modest terrain park for free-stylers on boards or skis under the Sierra double chair.

The lodge is family friendly with rows of big picnic tables indoors and a diverse and economical food court—breakfast fare in the morning, pizza, burgers, deli sandwiches, and salads at lunch, and gourmet coffee any time—

though there’s no stigma if you bring your own lunch. Ski and snow board rentals are handled out of the lower level, which also houses a well-stocked retail ski shop, restrooms, and lockers.

Ski Santa Fe’s other significant assets are its snowmaking and its conscientious grooming. Even though it was a little warm when we skied there this February, the beginner and intermediate slopes were all in superb condition. The season typically runs from late November into the first week of April.

Lifts operate from 9am to 4pm until mid March and then from 9:30am to 4:30pm until the end of the season.

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La Fonda on the Plaza, Santa Fe, NM

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Situated at 7,000 feet, the city of Santa Fe is warmer and has less snow accumulation than the mountains nearby, great for anyone bent on spending time after skiing for exploring its historic churches, museums, vibrant galleries, and shops, many in centuries-old adobe structures with deep roots in both Native American and Spanish culture.

Its focal point is the 400-year-old plaza, anchored by the Palace of Governors, the oldest continuously occupied government building in the U.S. Native American artisans sell jewelry and others crafts beneath the Palace’s long portal, and the Palace itself houses the New Mexico History Museum.

One of the city’s newest, its exhibits span the 400-year-old history of New Mexico, from the earliest Native peoples and Spanish colonists to railroad builders, artists, outlaws, scientists (think nearby Los Alamos), hippies, and more. One of those artists is Georgia O’Keeffe, whose not-to-be-missed museum a few short blocks from the Plaza showcases close to 1,200 of her works, including some of the famous oversize flowers and New Mexico landscapes.

Particularly noteworthy is the Museum of International Folk Art, not only because it houses the world’s largest collection of folk art, but also because it encourages families to come together (children 16 and under get in free) with interactive exhibits and free hands-on art-making workshops for all ages.

The city’s charms extend beyond art and architecture. Though summer is high season, there are also special events—festivals, musical concerts, exhibitions, artist markets—scheduled for nearly every week in winter. There’s an expansive Genoveva Chavez Community Center in town with an iceskating rink and indoor swimming pool.

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For a small city, Santa Fe boasts some 250 restaurants, with cuisine ranging from a chilitopped burger at Cowgirl BBQ in town to unexpected Japanese-inspired small plates at Izanami, on the road to Ski Santa Fe. It also an exceptionally diverse selection of tourist accommodations.

La Fonda on the Plaza holds a coveted place in Santa Fe history, a component in a rich tapestry of hospitality that predates American independence. City records indicate that La Fonda sits on the site of the town’s first inn, established when the city was founded by Spaniards in 1607, making the property the oldest hotel corner in America.

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Seeped in history with a touch of contemporary charm, La Fonda on the Plaza presents a luxurious take on traditional Santa Fe accommodations. Each guest room and suite features authentic New Mexican craftsmanship, creating an elegant and romantic aura through hand-painted headboards, handcrafted furnishings and original artwork. This lavish Santa Fe lodging near the Plaza boasts no resort fee and offers decadent amenities, providing each guest room with high speed Wi-Fi, bottled water, luscious bath amenities, nightly turndown service, plush bathrobes and more at no extra charge.

La Fonda on the Plaza

An authentic example of one of Santa Fe’s 4-Diamond hotels, La Fonda on the Plaza offers three classic New Mexican dining experiences including a one-of-a-kind, seasonal, outdoor cocktail bar. Breathtaking event venues showcase views of the Cathedral Basilica of St. Francis of Assisi, creating an idyllic location for Santa Fe weddings and events.

There are scores of additional options in Santa Fe, many within an easy walk of the historic plaza. They include bed-and-breakfasts, inns, hotels and motels, full service resorts, vacation rentals, and more.

The nearest major air gateway is Albuquerque International Airport (ABQ), 65 miles to the south, although Santa Fe Municipal Airport (SAF) itself also has limited service (via Denver on United Express and via Los Angeles and Dallas on American Eagle).

Once in Santa Fe, you’ll find a city compact enough that you comfortably can take in downtown and its historic districts on foot or by utilizing the free Santa Fe Pickup shuttle, which connects many of the central hotels with museums and other points of interest. For trips farther afield including the ski slopes, there are local buses and taxis.

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The Compound Restaurant

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The Compound Restaurant has a heritage rich in history and regional influences.

Before its incarnation as a restaurant, this adobe home was the centerpiece of a group of houses on Canyon Road known as the McComb Compound.

In the earlier part of the 20th century, when Santa Fe was far away from the rest of the world, movie stars, industrialists, and socialites visited, where they enjoy a secluded getaway. Eventually, Will and Barbara Hooton acquired the main house and converted it into a restaurant. It was their decision to bring in designer Alexander Girard, who gave The Compound Restaurant its distinctive look. Girard is best remembered locally for The Compound Restaurant design and his generous donation of more than 106,000 pieces to Santa Fe’s International Folk Art Museum.

Mark Kiffin, owner of The Compound Restaurant, celebrated the James Beard Best Chef of the Southwest award in 2005.

Chef Kiffin celebrates his 20th anniversary as owner of The Compound restaurant on May 30th, 2020, a corner stone of the culinary landscape in Santa Fe, located in the Arts District on Canyon Road. The restaurant renowned for its distinctive style and elegance recently celebrated its 50th anniversary in 2016; Kiffin has developed a signature Contemporary American menu, using New World influences combined with the culinary style and flavors of the Mediterranean. Kiffin focuses his seasonally evolving menu on available regional ingredients and local sourcing making both restaurants truly farm to table.

Beginning in 1990, Chef Kiffin partnered with owner Mark Miller at the famed Santa Fe-based flagship Coyote Café and later Coyote Café MGM Grand in Las Vegas, where he acted as Corporate Executive Chef/Owner. Since his tenure with Miller, Kiffin has gone onto work with other notable Chefs and successfully opened 20 restaurants.

Twenty-nine years in Santa Fe has strengthened Kiffin’s love and passion for New Mexico. He recognizes not only the responsibility in taking care of one of Santa Fe’s true treasures, the Compound Restaurant, but also the importance of taking care of his community.

Becoming a sitting board member for the Santa Fe Wine and Chile committee in 2008, Kiffin ensured a voice for the local Santa Fe restaurants participating in the annual Wine and Chile Fiesta held every September. He recently joined the board for the New York Grand Fondo, which will be held annually in Santa Fe as well. In addition to his board work, Kiffin has multiple charities he works with exclusively.

Under the attentive, energetic leadership of Chef/Owner Kiffin, the Compound has received multiple accolades including recognition as New Mexico True, 2015-2018 Certificate of Excellence Winner by Trip Advisor, 2018 winner wine spectator award, 2016 Restaurant Legacy Award, 2015 James Beard Semifinalist for Service.

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PHOTO CREDIT Robert Reck, Stephen Miller, Jeremy Bitterman

The Unique Owl Creek House

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Panoramic Views in Snowmass Village, Colorado

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“Perched on the hillside, with panoramic views of Snowmass Mountain, the Owl Creek Residence was built on the idea that a physical place can deepen the connections between friends, families and the natural world.

The project vision included creating a collection of lodge-like communal spaces surrounded by naturally weathered and local materials providing an abundance of access to natural light, and minimizing visual separation from the outdoors. This all-weather mountain retreat is about enhancing and recharging social relations and maximizing connections to the native environment.

Site constraints were central to the design response and ultimately informing the spatial concept to triangulate

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the structure working with the existing sloping terrain. It turned the strict height limitation and slope constraints of the site into an advantage by anchoring the structure into the landforms. The structure frames powerful views through two principal faรงades, maximizing the visual connection to the landscape at every angle. Strategic decisions in the frame and form allowed for efficiencies and functional benefits, including a triangular structural steel frame with car decking to minimize costs through prefabrication, and a roof slope to move water and snow downslope.

Finishes and interior relationships were carefully crafted to draw the scenic landscape inward and extending

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the outdoor deck living experience. A central spiraling split-level arrangement allows for the living room, fireplace, bar and lounge to feel like intimate spaces with communal energy. Terracing theater seating maximizes space within the stairwell working with the topography.

Compact and efficient private sleeping wings open up to expansive outdoor views at the lower level. Exterior spaces open interior activity to the outdoors including a triangular spa with an elevated deck and an expansive outdoor terrace right off of the kitchen.

The Owl Creek residence provides a platform to gather in a shared living environment connected to their surroundings with purpose, deepening family connections.�

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SOUTH PADRE ISLAND WORDS Andrew Chalk Trace the Texas coast around the Gulf of Mexico to the point just a dozen miles from Mexico and you reach South Padre Island, the only tropical town in the state and the home of beautiful golden beaches, a warm respite in winter, and easy island living.

I had the good fortune to visit, courtesy of the Convention and Visitors Bureau. Leaving Dallas, there was a steady drizzle and temperatures that required a coat. Arriving in South Padre the sun was out and the temperature was seventy degrees. That pretty much set the stage for the trip!

Marriott has just opened a new Courtyard hotel on the Gulf side of the island and opposite Sea Turtle, Inc. the sea turtle conservation center, and the South Padre Island Birding and Nature Center.

Being new, the electrical sockets are all at the height you need for electronic accessories and the room floors are tile rather than carpet (thank goodness). There are two TVs in each room which are designed like suites without a divider.

As a result, my room was the longest hotel room that I have ever stayed in. I will land my private jet in it next time I visit. Specify a room away from the beach end if you want to avoid the noise of live (and piped) music in the nightclub Bar Louie.

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Dinner on the first night was Sea Ranch Restaurant and Bar, one of South Padre’s most famous restaurants.

The bar opens at 4:30pm for happy hour, followed by the restaurant at 5pm. Try for a seat overlooking the waterfront, the same waterfront incidentally from where their seafood is delivered.

Appetizer standouts are South Padre Poke which features ahi tuna marinated in sesame oil and soy sauce, sprinkled with toasted sesame seeds, and served layered with fresh avocado and pico de gallo. It is raw fish prepared to taste fresh and light. An ideal appetite enhancer.

Alternatively, Snapper Ceviche takes fresh Gulf red snapper ‘cooked’ in the acids in lime juice, flavored with pico de gallo and garnished with fresh avocado. The melting of creamy avocado flesh at peak ripeness with tightly grained sinews of fish flesh is a heartwarming sensation.

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Main courses highlight a Sea Ranch feature: once you choose a fish dish, you can then choose how you want the fish cooked.

Pan fried, battered, broiled or blackened. I choose broiled grouper with scalloped potatoes as my included side. The scalloped potatoes were magnificently creamy and sweet, and very hot having come from straight from under the grill. An entreé also includes soup or salad. The New England clam chowder was satisfyingly thick and chunky. I was also intrigued by the Seafood Alfredo. Not a common site but browned scallops, Gulf shrimp, and fresh crab meat over a bed of fettuccine all topped with Alfredo sauce. Quite enticing.

I asked for craft beers and eventually chose Karbach Amber out of Houston.

Karbach would qualify as a craft brewery but for its ownership by Anheuser-Busch InBev SA/NV (I suppose that makes it Belgian). Cocktails are a strong suite with a long list of martinis. The wine list is about 80 selections strong, mostly Californian and at very good prices (e.g. Chalone Pinot Noir $35). Unfortunately, no Texas wines are on the list despite the state’s strength in seafood -friendly whites and medals to boot over the last decade.

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OSPREY CRUISES The highlight of our visit and its modus operandi ‘Cook Your Catch’ was a half day fishing trip with Osprey Cruises. The friendly captain XXX and his assistant XXX (he called me ‘city slicker’ as I fumbled with my rod and reel!) showed us the finer points of casting and landing as we tried various points in the bay using squid, mullet and shrimp as bait.

Our group caught lots of XXX catfish (poisonous) and a stingray but only a couple of

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edible fish - not a lot to feed 16 mouths. The seagulls did better, having the audacity to filch bait right off our baiting station on the stern of our boat. And, Fred, a friendly pelican, recognizable by a tear in the webbing on his left foot, showed his skill diving in a catching bait thrown to him in mid-air. Fishing is feast or famine. Other days XXX has had trips on which everybody caught at least one fish. For us, on this day, it wasn’t to be.

THE PAINTED MARLIN GRILLE The solution was to go to The Painted Marlin Grille for lunch and eat their fish. This brightly painted restaurant is a new addition to the SPI repertoire and is off to a good start. A family style meal took us through excellent plump wild shrimp cakes, exceptionally addictive sweet potato fries, and XXX (fish) prepared three ways: grilled, pan-fried and Cajun-blackened.

SOUTH PADRE CHARM Off season, SPI is popular with snow birds and weekend visitors who want a warm break. Itinerant professional workers could even move down there for a few months, taking advantage of the low apartment rental rates. At Spring break, the island is packed with college students, and in the summer it welcomes everyone, particularly families. Having visited from a large Texas city and can concur that life is slower, easier, and I am very tempted to return soon.

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Food & Beverage South Padre WORDS Andrew Chalk

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PHOTOS F&B

F&B SPI (Food and Beverage South Padre Island) could be dropped into any big Texas city and its food and service would stand out. That is a measure of the quality of this restaurant, open on South Padre Island just 18 months. Its new American food, efficient and thoughtful waitstaff, and casual vibe in which ‘island wear’ shares tables with formal wear make it sui generis among South Padre eating establishments. I recently checked it out at a media event.

The owners are Walter Greenwood and Brandi Hackett. He got the cooking bug at college and worked in kitchens in Florida, New Orleans at Commander’s Palace, Los Angeles, and Las Vegas at Wolfgang Puck. She met him at Bartolotta Ristorante Di Mare (at the Wynn hotel in Las Vegas) and the two began a relationship. Greenwood had grown up with several years on South Padre and after they made several tours back together they decided to open their own place on the island. Their 50% backers are two veterans of the island restaurant industry, brothers Scott Friedman (Pirates Landing, Pier 19) and Bob Friedman (Sea Ranch).

As you slip into F&B, situating yourself in the well-stocked bar or one of the comfortable restaurant tables, the brick and whitewashed walls and quirky adds like the wall of pot plant tubs make for a casual yet stylish atmosphere.

The menu changes monthly so take the dishes mentioned below as representative. It always aims to offer presentations of the island’s fish alongside familiar ‘turf’ dishes such as chicken, pork chop, and steak.

At our dinner things hit the ground running with an appetizer of red snapper crudo in an aji key lime marinade with local citrus, radish and cilantro. The bright, spritely marinade meshed perfectly with the gelatinous gulf coast fish. The spicy radish and bitter cilantro added facets to the flavor profile. Light, but memorable.

On the fish side of things we had spiny lobster tail on a plate of rich,sweet, beurre blanc sauce. Having dived with spiny lobsters I expected an emaciated version of its cold climate cousin. I could not have been more wrong. The sinewy tail meat, dexterously poached in butter, was succulent, al dente to the touch, and still redolent with the briny flavors of the sea. However, the truffle strands sprinkled on top I could have exchanged for something with more texture or oomph, like shards of fried onion or nori, so nebulous were the flavors.

It took me only a couple of mouthfuls to realize that I was tasting one of the most impressive lobster dishes I had had in many months. This was the standout dish of the night.

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F&B take pride in their preparation of local fish. There were three that we tried. First, Salt Crush Redfish with star anise, coconut, citrus zest and Agrumato lemon oil. The earthy filet was enriched by the choice of olive oil. Greenwood picks his olive oils (he uses several) to suit the ingredients they garnish. In this case, the Agrumato lemon oil brings citrus zestiness infused with ripe olive oil from Abruzzo.

Next was a Yellowedge Grouper marinated in a tomato emulsion with basil and pickled shallots. Filets of the grouper were served skin on and I was one diner very willing to eat them like that. Tomato and basil are, of course, a classic pairing and so was it here, especially with the sharpness contributed by the shallots.

Finally, Roasted Red Snapper with heirloom tomato broth, flavored with the subtle palate of tarragon and Castelvetrano olives, and dyed with saffron, combined the chewy dense fibres of red snapper with the hay and grass flavors of the herbs.

F&B excels at desserts like chocolate soufflĂŠ, profiteroles, key lime pie, panna cotta, and chocolate chip cookies. My stomach made me feel pre-Mr. Creosote by this time so I confined my tastes to a few mouthfuls. I decided the cool, sweet, and creamy panna cotta won the dessert prize.

All this would understate the dining experience at F&B if I did not mention the wine list. Although sparse for restaurants with food in this league at just 40 selections they are well chosen with 2016 Patz & Hall, Sonoma Coast Chardonnay a strong choice and 2013 Ch. Romer, Sauternes available to compliment dessert. Sommelier Christian Gutierrez, CS is looking for suitable Texas wines to add.

Throughout my meal the waitstaff struck that delicate balance between friendliness and professionalism with precision and their enthusiasm came through palpably.

To summarize the food at F&B would be to describe it as the sum of several influences on the chef through his life. The abundant seafood of South Padre Island, the ingredients-first mantra of California, and the classical training that produces the miracle of human ingenuity that is beurre blanc sauce all figure. His time at Commander’s Palace in New Orleans he says taught him about seasoning and chili. The results at F&B are impressive.

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“It took me only a couple of mouthfuls to realize that I was tasting one of the most impressive lobster dishes I had had in many months. This was the standout dish of the night.�

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Visitors to Austin already know about the Texas capital’s vibrant food scene, but a relatively new entrant may have flown under their radar. This flagship restaurant in the Fairmont Hotel opened in March 2018 under hotel executive chef AndrÊ Natera, restaurant chef de cuisine Jordan Sanchez, and sous chef Jakub Czyszczon.

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GARRISON Fine Dining Redefined in 2020 WORDS Andrew Chalk

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I first became familiar with Natera when he helmed the Pyramid Restaurant at the Fairmont in Dallas. He built a team of half a dozen all-stars that elevated the restaurant from the status of JAHR (Just Another Hotel Restaurant) into the top tier in town. A new hotel manager effectively skittled that work, sending his talented sous chef back to Canada, pastry chef Maggie Huff on to FT33, sommelier Hunter Hammett to a Michelin-starred restaurant in San Francisco, Natera to the Omni hotel chain, and the Pyramid Restaurant back to oblivion.

A Fairmont friend tasked with staffing the new Fairmont then under construction in Austin contacted Natera about taking over as executive chef for the hotel: room service, catering, as well as restaurants (seven of them). He found himself with not half a dozen, but over 50 chefs working for him. Garrison was the hotel’s destination restaurant and Natera wanted to staff up with top class chefs. Thus, the front of house manager came from Alinea, a chef came from Daniel (he has since moved to an executive chef position at the Fairmont, Los Angeles). Natera’s number 2, and in charge of all the restaurants in the hotel, was Jason Purcell. He worked at Thomas Keller’s Bouchon and was also executive chef at Farmshop in Marin under Jeff Cerciello.

Garrison bills its culinary genre as Modern American Grill

House and the commitment to smoked food could not be greater.

A gleaming stainless steel kitchen that helms one end of the premises, serviced by battalions of chefs, comes equipped with two pits to burn the post oak that is used for meats, vegetables and seafood.

The message is reinforced in decorative touches around the room.

Nooks in the walls hold bundles of wood, sawn to appear ready to use, a flourish that adds a natural touch to the heavily designed room where Garrison resides. The tables have no tablecloths, to impart a casual air to the fine dining establishment. The placemats, although not made from wood, have the rough texture of a wooden plank that projects sophistication when contrasted with the smooth surface of the table. A lot of thought went into the lighting to create intimacy without dinginess. A variety of table sizes adds to the casual air. From traditional two and four tops to high tables for eight with stools for seating.

Even when busy, the noise level is comfortable, suppressed through clever sound deadening.

There are two approaches to the menu. À la carte for quicker dining, or chef’s tasting menu to really dive into what Garrison is about. There is a customized version of the latter path. A ‘parallel menu’ of luxury items strips off the kitchen’s budget constraint for special occasion celebrants. Osetra caviar from Holland ($150), inspir-

ingly served with warm Johnny cake and maple crème fraîche, is a custom take on the blini and crème fraîche classic. Alba white truffles ($120) shaved into ribbons on either bucatini cacio e pepe or omelette is highly seasonal and will make you want to catch the next flight to Piedmont. The captivating truffle aromas and flavors should not make you overlook the swiss-watch precision with which the pasta in the first formulation is cooked al dente (just to convince us that this isn’t to be taken for granted we had some pasta ‘al Firestone’ at a different establishment on a nearby evening). A5 Wagyu Miyazaki ($90) with chestnut purée, truffle Bordelaise, and Cocoa is the closest to melt-in-the-mouth beef you can find.

All of which goes by as saying that you won’t feel deprived by the regular chef’s tasting menu ($95.

Add $45 for paired beverages) either. Among starters, Kampachi Crudo with blood orange kosho, fennel, and juniper juxtaposed eighth inch slices of the kampachi (AKA yellowtail) with tart blood orange segments and perfumy fennel slices. The result was a fiesta of salinity, fruitiness, and anise embedded in textures of sinewy flesh, crunchy root vegetable, and soft citrus fruit. This was paired with a Szigeti sparkling brut (made from grüner veltliner) that was light and fruity, like a less autolyzed Champagne such as Perrier-Jouet.

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squash and marcona almonds brings an uncannily light foie gras and pastry crust together with an autumnal vegetable purée and crunchy accent of nuts.

Here the pairing took a sharp turn, being a horchata milk punch made from Russell’s Reserve Fairmont Barrel Bourbon, Desert Door Sotol (that’s from Driftwood Texas y’all, made from West Texas sotol plants), mezcal, jägermeister, horchata, and lime. Consider this a strong horchata that doesn’t know which spirit it wants to go with. Certainly I would like to try some of that Texas sotol on the rocks. Next time.

There is also an interesting Oregon wine with the pasta dish. Evening Land Gamay from the Seven Springs vineyard and 2018 vintage. Here is a case of gamay making the jump out of its native Beaujolais to a cru-quality wine five thousand miles away. Very pleasant, complex, and authentic.

With the wagyu a 2015 Lafond Syrah from California’s marvellous Santa Rita Hills AVA on the Central Coast has backbone for the earthy, oleaginous features, but also provides fruit to add another dimension to the course.

Dessert is the lightest pineapple upside down cake I have experienced, a tarte Tatin for the diet conscious, which paired gloriously with Warre’s Optima, 10 year old tawny port.

Even with petit fours, the menu startlingly leaves one full, but not stuffed. The best balanced fine dining menu of 2019. Indeed my best meal of 2019 over 5 countries which included a Michelin-starred establishment in Italy and a “World’s Best” entry in Mexico.

In this league service factors highly, and at Garrison our waiter was precise, right down to the placement of the cutlery on the table. He knew the food in detail, and was attentive without being overbearing.

If you asked a question he was cheerful and anxious to help. When all is said and done, all of this has such a profound effect on the vibe of a place.

Local reviews are already raving about Garrison.

Count me a fan as well.

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Jordan Vineyard & Winery In the 1960s Tom and Sally Jordan loved to visit gourmet restaurants in the U.S. and Europe and invariably ordered French wine, especially Bordeaux. A lot of California wine at that time was sweet, and with first growth Bordeaux selling for less than $10/ bottle there was little incentive for wine lovers to hunt out the pioneers of European style Cabernet in California.

An epiphany occurred in 1972 on a visit to San Francisco and dinner at Ernie’s Restaurant (closed in 1985). Tom asked the sommelier what Bordeaux wine the restaurant had. He suggested Jordan try a California Cabernet Sauvignon ‘very much in the Bordeaux style’. Jordan had heard this pitch before and demurred. The smart sommelier got the sale however by essentially offering a money back guarantee. If Jordan did not like the wine, for any reason, he could return the open bottle at no charge.

He did not have to pay up on the wager: Jordan was blown away by the wine, which turned out to be a 1968 Beaulieu Vineyards Georges de Latour Cabernet Sauvignon from the Rutherford area of Napa Valley. Oil and gas geologist Jordan’s dream of making a Bordeaux style Cabernet wine in California could be realised.

He and Sally immediately started looking for suitable land for a winery and vineyards. The site was ultimately not in Napa Valley, because they thought the area (even in those days) too built up.

They preferred the bucolic rolling hills of Sonoma and purchased 1,300 acres in the Alexander Valley, a few minutes north of the small town of Healdsburg.

They hired a winemaker named Rob Davis, who still makes the wine today. Consulting winemaker was Russian emigrée and California legend André Tchelistcheff. Not coincidentally, Tchelistcheff was the architect of the Beaulieu Vineyards Georges de Latour Cabernet Sauvignon that set the Jordans down the path to creating Jordan Vineyard and Winery.

1976 was the first vintage of the Jordan Alexander Valley Cabernet Sauvignon but there was no more reason for Jordan to be nationally known than there was for Beaulieu Vineyards. Potential customers could continue drinking Bordeaux.

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WORDS Andrew Chalk

PHOTOS JV&W

“1976 was a good year”

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“Then Fate Intervened”

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Ronald Reagan was elected President of the United States in 1980 and discovered that the White House wine cellar (for official events) was essentially a tribute to the fine winemaking skills of French winemakers. He was familiar with California wine, having served two terms as governor of California. He instructed the biggest oenophile among his ‘California mafia’ (as the group of advisors he brought with him were affectionately known), Deputy Chief of Staff Michael Deaver, to make it a cellar that treated American wine as a first class citizen. Later, Deaver was interviewed by ‘Les Amis du Vin’ wine magazine and asked what his favorite wine was. He announced that it was 1976 Jordan Cabernet (he was even photographed with a bottle) and that set off a frenzy among winelovers to taste this cult wine from California.

Just about nobody had heard of Jordan before the article, but just about everybody had heard about it afterwards. The wine became embedded in the national oenological consciousness overnight. Even then its trademark was a Cabernet Sauvignon with a silkiness to the tannins, even when young, that went on to prove that it could age.

This broke with most California Cabernets being made at the time, which needed time to soften and resolve. Later, a Chardonnay from Russian River Valley fruit was added to the portfolio. It had many of the qualities of a fine Côtes d’Or burgundy.

The subsequent history of Jordan is widely documented, so rather than repeating it I thought it might be useful to provide a snapshot of Jordan today as, on a visit earlier this month, my lasting impression was that there was a lot more than meets the eye.

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Tom and Sally’s son, John Jordan, became CEO in 2005.

He had previously had a life outside the winery. He rose to the rank of Commander in naval intelligence. After receiving a BA in economics, then a MBA and JD, he went on to establish his own career as an attorney in his own firm in Sonoma County. At Jordan, he takes a hands-on approach to his job.

One of the greatest reasons for the enduring interest in wine is the continuity of its production process. Tom Jordan hired well in 1976 when he chose newly minted University of California graduate Rob Davis to make Jordan wine, apprenticing initially under the legendary Tchelistcheff. “I went to two schools to learn about winemaking” says Davis, “the school at Davis and the school of André Tchelistcheff”. Davis is still there, 42 years later and long after Tchelistcheff’s passing, having acquired industry respect in his own right. Some of the changes over time that have stuck (in winemaking every vintage is an experiment and a trial of one-offs): Fruit sourcing became the first objective (to complement the estate fruit). Ageing extended to two full years prior to release. A soil mapping study to really understand the terroir and decreased malolactic fermentation of the Chardonnay to retain vibrant acidity.

The phylloxera louse devastated Jordan as it did many northern California vineyards in the 1980s. The winery used it as an opportunity to relocate its estate vineyards to the hillsides of the estate, rather than the valley floor. The change reflected the seachange in viticultural opinion that had taken place since the 1960s. In the 1960s an agricultural mindset prevailed, concerned with yields and accessibility. Grapes were planted in widely-spaced rows for machine harvesting. Vineyards were flat and located close to access roads. By the late 1980s the price of grapes meat that growers were dealing with a crop the price of which they had never seen before. It was worth unique cultivation rules to maximize the value of the final bottled product: hand harvesting with multiple passes, closer rows of vines, and well-drained hillsides were the preferred locations. Jordan’s property had the flexibility to be rejigged.

The results are clear from an hour’s walk through the property. Paths snake through the 1200 acres land with vine-

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“In winemaking every vintage is an experiment and a trial of one-offs.”

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“Now is a great time to arrange for a visit.”

yards on either side where there is hillside. Still only 112 acres are planted, Now in Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot. All viticulture is Sonoma Sustainable and certified in the Sonoma Green Business Program (1999) and Bay Area Green Business Program (2000). The estate was certified carbon neutral in 2009, and solar arrays installed in 2012. These supply 95% of the estate’s power (the remainder being renewables).

Soil types are highly varied. There are six different types including surpentine (clay heavy and doesn’t drain well), terra rossa (a thick clay). It is where the top performing vineyards are planted.

A few growers have mentioned a soil called cortina, a gravelly loam, and yolo.

The Jordan offices and hospitality center are right next to the winery. Indeed, I attended a ‘long table’ dinner and tasting right in the ageng room. Barrels were lined from one end of the hall to the other as we 60 guests ate in the center aisle while energetic service staff ran up and down the space behind us. On a more recent visit our media group of twelve was seated at round tables just off the expansive balcony (the weather was little too cool, given the time of year, for al fresco dining). Resident executive chef Todd Knoll prepared a cheese and meat buffet almost entirely from local product. Vegetables came from the winery gardens.

A new direction for the hospitality staff is the organization of ‘experiences’. For example, a walk through the château block (a 6.6 acre vineyard of Cabernet Sauvignon grapes) and a vertical tasting in the vineyard, accompanied by a charcuterie board, and a talk about Cabernet Sauvignon as the grape of Alexander Valley for up to 10 guests. Another one is a Champagne breakfast at the estate accompanied by Champagne AR Lenoble, a family grower winery in the Vallée de la Marne subregion of Champagne sourcing grapes from several parts of Champagne. Jordan and AR Lenoble have had a handshake agreement to serve each other’s wines to visitors since 2016.

In fact, now is a great time to arrange a visit to the winery that Tom Jordan thought could not be created. In the meantime, their current vintages are great as well.

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WAYBACK AUSTIN,TX

BY Andrew Chalk

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The Wayback started as a cafĂŠ specialising in made from scratch food with a healthy accent.

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We’ve found just the place for your next family or romantic couple trip to Austin and the Texas Hill Country.

The Wayback Café and Cottages in West Lake Hills, just 20 minutes from downtown but a pastoral world away in ambience.

The Wayback started as a café specialising in made from scratch food with a healthy accent. It grew to encompass eight cottages spread over three acres, each offering traditional charm with the necessities of modern life. Traditional charm is in the fluffy bedclothes and country furnishings. The modern necessities are such things as powerful WiFi, large two-person showers (in some cottages), and entertainment channels streamed over the Internet.

Best of all is that each cottage is unique in its dimensions and design. No uniform box rooms here.

What they have in common is the mature trees in which the whole boutique cottage resort nestles. No wonder it is a popular location for weddings.

At the center is a reasonablysized salt water pool ideal for cooling off on hot days. This can also be booked for private events. Just up the winding, crazy-paving footpath

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(these quaint footpaths tie the resort together) is the café. In the morning they serve arresting, roasted on-premise coffee and breakfast comprised of dishes such as an addicting bacon and leek quiche, a homemade yogurt parfait and, for millenials, the obligatory avocado toast.

At lunchtime is a casual, light menu of salads (the Nicoise with smoked trout is recommended), soup of the day, a formidable burger,

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and sandwiches on bread or on a croissant. The desserts include an indulgent sticky toffee pudding and smooth as silk homemade ice cream, alongside (gluten free) cheesecake.

Dinner offers more weighty food like Creamy Mushroom Fettuccine with wild mushrooms and Berkshire Pork Chop with sweet potato and apple hash. The approach is very much farm-to-table and lo-

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cal so expect seasonal changes to the menu.

The café is open to the public as well as cottage guests.

Unsurprisingly, the busiest time is Sunday brunch.

The resort’s location is one of its greatest assets. Not only is it only 20 minutes from downtown Austin, it is also on the edge of the Texas Hill Country.

Just head left out of the front gate and top-tier Texas wineries like Fall Creek Vineyards at Driftwood and Solaro Estate are less than an hour away. The Texas Olive Oil Company is nearby, and Dripping Springs seems to have become the distilling capital of the state with a dozen producers of vodka, gin, and whiskey in the area (google ‘distillery’ on a Google map of the area to see the names and locations).

For unspoiled nature head to one of the state parks like Pedernales Falls State Park.

The Wayback came about thanks to the mother-daughter team of Vicky Bly and Sydney Sue. They opened just over a year ago but have already built up the business to reflect the calm and bucolic charm that they wanted.

When you go, you are sure to see them hard at work.

However, it is best to book early as word about The Wayback is getting out.

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Louis Vuitton’s Horizon Wireless Earphones Noise-Cancelling, New Designs

Louis Vuitton’s Horizon earphones received a refresh for the New Year. The French fashion house revised the line with new, themed entries that more closely align visually with Vuitton’s colorful ‘Horizon’ line of luggage and accessories—and sport noise-cancelling to boot.

Vuitton’s initial forays into wireless earphones appeared last winter, and featured classic understated Vuitton iconography.

The new entries trade in the classic uptown travel-ready look for a more active, beachready appeal. Colors are strikingly affirm-

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ing, with bright red, yellow, and pink represented; black or white options are available too, for those who prefer all colors in one, or none at all.

Like the initial entries, the new, ‘Horizon’themed earphone designs are Bluetooth-enabled, and may of course be used with Vuitton’s Horizon smartwatch. That puts all controls and selections within easy reach, via simple navigation.

And the Vuitton logo is still in there, more forcefully expressed on a shining chrome badge.

The lone exception is the pink set, which expresses brand allegiance more subtly, via classic Vuitton arcana.

Jaeger-LeCoultre

the clock works themselves. But the fundamental style remains intact, and the deco Serves Fascinating Atmos Clock styling does too.

And, like the original, the JaegerLeCoultre Atmos Transparente clock works At under $10K, Jaeger-LeCoultre’s Atmos in a most inventive manner: by using the Transparente clock gives those fascinated with horology much to see. The clock has its roots in expansion of gases due to ever-changing meteorological conditions to provide the a design by engineer and inventor Jean-Léon Reutter, who apparently came as close as anyone energy to power it. Previous iterations inever has to developing a true perpetual motion clude the $33,000 Atmos Hermes Clock and the $28,000 Atmos 568 by Marc Newson. mechanism with his own Atmos clock in the 1920s.

The original clock was transparent, too—except for the movement itself. Jaeger-LeCoultre has updated things a bit by allowing a view into

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CAVIAR CYBER PHONE Tesla Cybertruck Inspires Russian Custom iPhone Russian custom iPhone specialty company Caviar is back, this time in the wake of the Tesla Cybertruck. Their newest iPhone 11 Pro is called the Cyberphone.

The Cybertruck may not be encrusted with precious stones, but the Cyberphone certainly is. That’s in keeping with Caviar’s blingy style.

The metallic angularity is a little bit of a departure for Caviar, although the firm’s designers have, of course, substituted titanium for stainless steel. The result is appealingly industrial, with an armored look that recalls the adventurous design of the Cybertruck.

Most appealing among the features of this newest Caviar iPhone 11 Pro build, however, is the protective metal cover for the screen. Not only does it prevent catastrophic mishaps from occurring—it converts to a nifty iPhone holder for suspending the device, making hands-on usage and display a snap.

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Caviar has not revealed the price of the Cyberphone, but it is said to start around $18,000.

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The New Bugatti La Voiture Noire Is Worth ÂŁ14 Million

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The car company Bugatti has recently rolled out what will likely be one of the most expensive cars in the world, but right now it is only seen rarely, at expensive car shows, or the streets of Italy during the Concorso d’Eleganza Villa d’Este. The Bugatti La Voiture Noire is a one of a kind vehicle that is priced around £14 million. The car is considered to be the “spiritual successor” to Jean Bugatti’s personal Type 57 SC Atlantic that was reportedly lost during World War II.

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The La Voiture Noire was first shown off during the 2019 Geneva Motor Show. More recently, the La Voiture Noire made an appearance at an automotive event organized by the BMW Group called Competition of Elegance in Villa d’Este. Bugatti said that it will need roughly two to two and a half years to complete the final version of the La Voiture Noire.

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There are rumors that the vehicle already has an owner, but it is not entirely clear who the lucky person is. Some reports have indicated that football star Cristiano Ronaldo was the owner of the car, but these claims were denied by Ronaldo’s PR team. Automobiles Ettore Bugatti was a French car manufacturer of high-performance automobiles, founded in 1909 in the then-German city of Molsheim, Alsace by the Italian-born industrial designer Ettore Bugatti. The cars were known for their design beauty and for their many race victories. Famous Bugattis include the Type 35 Grand Prix cars, the Type 41 “Royale”, the Type 57 “Atlantic” and the Type 55 sports car.

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BENTLEY Mulliner Convertible

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Bentley Mulliner raises the bar for luxury open-top Grand Touring with the new Continental GT Mulliner Convertible.

Bentley Mulliner - Bentley’s bespoke commissioning division - is today announcing the introduction of the new Continental GT Mulliner Convertible: the luxury pinnacle of the Continental GT family.

Mulliner has gone above and beyond the industry-leading craftsmanship so synonymous with Bentley and the world’s definitive Grand Tourer to create the Continental GT Mulliner Convertible and redefine the pinnacle of roof-down automotive luxury.

The new Continental GT Mulliner Convertible has been created to appeal to those customers wanting an even greater focus on beautiful details. Taking pride of position between the cut-crystal inspired, precision-made headlamps, Bentley Mulliner introduces a bold new Double Diamond front grille which is further complemented by bespoke Mulliner branded side vents that continue the unique silver on black diamond theme.

The new Double Diamond design has been inspired by Bentley’s exclusive Diamond-in-Diamond interior quilting design concept, which adorns all four seats, the door casings, rear quarters and now for the first time furnishes the tonneau cover.

The Diamond-in-Diamond interior quilting itself has been tailored to include contrast stitching in two complementary colours to accentuate the thread against the quilting. It takes almost 400,000 stitches to deliver this

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quilting across the cabin of the car, with each diamond containing exactly 712 individual stitches – each one precisely aligned to point to the centre of the diamond it creates. Developing the embroidery process to deliver this process alone took 18 months.

Furnishing the sleek and muscular profile of the Continental GT Mulliner Convertible are all-new 22” 10-spoke painted & polished wheels with floating, self-levelling wheel badges that remain upright as the wheel rotates.

The ultimate handcrafted Continental GT Convertible interior offers eight custommade three-colour combinations. A new Mulliner-designed colour split defines the eight colour ways, including a third accent colour to the interior in the form of a distinctive design line. The hand-stitched hides are embellished with unique Mulliner branded embroidery.

Bentley Mulliner has combined traditional and modern coachbuilding techniques to introduce new contemporary and bespoke features. A contrast diamond milled technical finish has been applied to the centre console, which is finished with a new and exclusive brushed silver Breitling timepiece set within a quartet of chrome bullseyes to provide stunning interior jewellery. The same theme carries from the physical to the digital, with the precisionrendered gauges of the LED-display driver’s instrument panel using the same brushed finished and Mulliner branding.

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The new Continental GT Mulliner Convertible features mood lighting comprising of seven different themes, uplifted by illuminated Mulliner tread plates and LED welcome lamps that project the famous Bentley wings to the ground from the door mirrors.

The Continental GT Mulliner Convertible is available with the top of the range Naim for Bentley audio system. The state of the art setup features eighteen speakers and two Active Bass transducers driven by a 2,200-watt, 20-channel amplifier and eight DSP sound modes with Active Bass.

Customers of the Continental GT Mulliner Convertible will receive a leather key in a sumptuous, Mulliner-branded

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handcrafted presentation box., which matches the three-colour interior configuration of the car. The two keys are provided in similarly colour-matched cases with contrast stitching.

The Continental GT Mulliner Convertible will be available with Bentley’s V8 and W12 powertrains. When equipped with Bentley’s 6.0-litre, twinturbocharged W12, the Continental GT Mulliner Convertible accelerates from 0-60 mph in 3.7 seconds (0-100 km/h in 3.8 seconds) and is capable of a top speed of 207 mph (333 km/h).The newgeneration 4.0-litre, twin-turbocharged V8 delivers a top speed of 198 mph (318 km/h) and 0-60 mph in 4.0 seconds (0100 km/h in 4.1 seconds).

Available in the extended Bentley Mulliner paint range of 61 colours, customers wishing to specify their Continental GT Mulliner Convertible in a bespoke shade can commission Bentley’s artisan paint specialists to colour-match to any item or sample.

The first example of the exquisite Continental GT Mulliner Convertible will make its global debut at the Geneva International Motor Show on 3 March 2020 Bentley Mulliner is renowned throughout the automotive world for crafting some of the most individual Bentleys ever created. Bentley Mulliner is the birthplace of coachbuilding – the oldest automotive coachbuilder in the world.

As Bentley’s personal commissioning division, Bentley Mulliner is able to respond to the requirements of Bentley’s most discerning customers’ requests for further bespoke features on the Continental GT Mulliner Convertible.

The experienced team, supported by in-house engineers and designers at Crewe, prides itself on a long history of fulfilling the desires and demands of Bentley’s most discerning customers worldwide. The exciting three-portfolio future of Bentley Mulliner will be revealed on 3 March 2020 at the Geneva Motor Show.

REPORTED BY Timothy Miller

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QUICK LOOKS The 2020 Jaguar XE P300

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Germany may have the lock on the compact luxury sedan market, but a formerly stray cat is making a come back dressed in Caldera Red. If someone wants a compact luxury car, you think first of Audi, BMW, Mercedes. But Germany is not exclusive in its ability to manufacture a car in this segment. Consider the 2020 Jaguar XE P300 R-Dynamic S AWD. Sure, you might not have the exact same object of aspiration that your neighbors also have on their driveway, but iconoclasm has its benefits.

Even though these compact luxury cars are generally pretty good at everything, automakers can still choose to highlight important attributes. Jaguar takes a page from the same book as BMW when it comes to the 2020 XE, because its driving dynamics are placed front and center, and to good effect. The XE’s ride quality is on the stiff side, but chuck this four-door into a corner and the suspension will keep things nice and flat. The ride isn’t harsh, it’s just communicative, and it does settle into a smoother groove on long, flat stretches of expressway.

Combine that with direct, nicely weighted steering and you’ve got the makings of an exciting sedan.

There’s a whole lot of interesting metal in this segment. The XE P300 might lack the punch of the Audi S4, BMW M340i or Mercedes-AMG C43, but its fuel economy is better. But only the Audi S4 can match the XE P300’s base price -- the Bimmer and Merc require almost $10,000 more to get started. The BMW is probably the best point of comparison from a driver’s perspective, while the Mercedes errs more toward luxury.

We enjoyed the XE’s most powerful engine, a 2.0-liter turbocharged I4 producing 296 horsepower and 295 pound-feet of torque. That torque arrives nice and early in the revs, which makes getting up to speed easy and fun.

This Jaguar sedan is absolutely worth your time. It looks and fits like a well-tailored suit, it’s fun to drive and the tech is impressive. Break down the walls of tradition and try something new.

The 2020 BMW X5 M50i

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Now in its fourth generation. The X5, which in 1999 was BMW’s first SUV, sought the right mix of onroad dynamics and off-road capability. With this newest edition, BMW has delivered a five-passenger SUV designed to thrill on any surface.

The X5 is certainly fun to toss around helped by the fact it has the new CLAR architecture to help it carve corners in a way once unheard of in an SUV. Dynamically, the new X5 is a huge advance over the outgoing model. Handling is agile and responsive, body roll better contained and the full-throttle acceleration through the gears is acoustically very satisfying. And note, the smooth transmission is simply “sublime.”

The turbocharged V-8 sounds as good as it goes, even if it is but a half-second faster to 60 mph than the base turbo I-6 model. There are gobs of power at nearly any rpm, and it pairs well with the eight-speed automatic transmission that fires off quick, smart shifts.

The responsive suspension is precise and crisp.

In fact, the superb chassis was a champ on rough and cracked pavement. It has responsive rear-steering and a gem of an engine paired with the right transmission allowing it to be comfortable when you need it to be and sporty when you want it to be.

It’s a rare SUV that easily leans into curves with agility. I liked the clear, natural steering feel and lightness in the way it drives, one of the nicest-handling BMW SUVs to date.

The iDrive infotainment interface continues to improve and has become fairly intuitive to use, offering both touch and knob controls. But I had trouble with CarPlay connectivity, which often crashed and is complicated to reconnect.

The 50i I tested had coffee-blonde leather seats with light caramel stitching, aluminum tetragon trim around the center console and iDrive controller dial.

Typical BMW quality materials and finish. The Harman Kardon stereo thumps with authority.

Overall, the X5 offers not only a sublime but a terrific all-around package and strong value for a luxury SUV at the top of it’s game.

QUICK LOOKS Timothy Miller

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QUICK LOOKS The 2020 Jaguar I-Pace

We’re very excited to explore Jag’s first electric endeavor to say the least. The familiar Jaguar grille is flanked by expressive LED headlamps, followed by strong body lines and a squared-off rear with a sweeping roofline. The overall look is elegant, sleek, and undeniably Jaguar. Beautiful fit and finish support the I-PACE’s premium credentials.

Inside, you’ll find understated elegance, with a layered, wrapped and stitched dash, real metal and wood trim, and great touchpoints throughout the cabin. Further inspection reveals high-tech details, with the Jaguar InControl Touch Pro Duo Infotainment system taking center stage. The instrument panel is a configurable color screen, with virtual representations of the analog gauges. A standard glass panoramic roof lends an airy feel to the interior. Special roof and side glass is engineered to absorb infrared light, keeping the greenhouse comfortable.

Powered by the all-electric, all-wheel drive powertrain the I-PACE uses a liquid-cooled 90-kWh Lithium-ion battery. With a full charge, the EPA estimates the crossover’s range at 234 miles.

I-PACE uses two electric drive motors, one in the front and one in the rear for standard all-wheel drive capability. Total system horsepower is rated at 394, while torque is a rip-snorting 512 lb-ft. A single-speed transmission handles the power. Even though I-PACE weighs in at 4,784 lbs, it is still quite quick, capable of runs from 0 – 60 mph in just 4.5 seconds up to a top speed of 124 mph. Power comes on right from a standstill, and with that single-speed transmission, just keeps on pouring on. Torque is available whenever you need it, with compelling acceleration on tap at all times.

There’s no engine noise, no exhaust note, just the rush of the wind and the gentle whine of the tires as you zoom down the road. Our quick look confirms a very, yes very, enthusiastic “two thumbs up!”

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QUICK LOOKS The 2020 Cadillac XT6 Sport AWD

The Cadillac XT6 is an all-new luxury midsized SUV with three rows of seating, upscale interior appointments, and an understated exterior.

The XT6’s interior integrates technology seamlessly without any of the frustrations we found in recent Acura, Lexus, and Mercedes-Benz models, where the controls can be confusing. The dashboard is uncluttered, with only a touch screen in the center and buttons and switches for climate control beneath. We liked that drivers can also use a rotary controller between the two front seats to make selections on the screen.

The exterior is a soft angular feel, with a boxy shape and big windows that help with visibility. Active safety features such as low-speed automatic emergency braking with pedestrian detection, blind-spot warning, and lane-departure warning come standard.

Both of the XT6’s rear rows fold easily, and the third row comes with a quick power-folding feature that’s controlled by a switch inside the cargo area. Both rows get USB Type-C charging port and the second row has its own climate control. There’s plenty of shoulder and headroom in the back row, although legroom is tight.

We liked that the rear console-mounted cupholder sits on sturdy metal rails so it will hold up to the abuse from flailing feet in the second row.

Power delivery from the V6 engine and nine-speed automatic transmission combination was predictable at all speeds, and the powertrain doesn’t lurch in the way that some vehicles can in stop-and-go driving.

The cabin does a good job reducing wind and road noise, which is to be expected in a vehicle in this price range. We found the XT6’s ride to be mostly smooth on a variety of road surfaces, although it had challenges with larger bumps and assorted potholes.

We’re impressed with the XT6’s interior and agreeable handling. Cadillac showed up to the threerow luxury midsized SUV party with a solid contender.

QUICK LOOKS Timothy Miller

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