Five Questions with Desiree Almaraz Saavedra
As part of our upcoming 21–26 June Fine Wines & Whiskies Online auction, we will be presenting 2,600 bottles from the Hippopotamus Restaurant cellar, the restaurant of the former Museum Hotel Wellington. We sat down with the Hotel Manager, Desiree Almaraz Saavedra, and asked her some questions about the collection.
With the restaurant about to enter into a new era, its collection of over 2,600 impeccably-cellared bottles is now set to go under the hammer as part of Webb’s upcoming June Fine Wines and Whiskies online auction, taking place 21-26 June.
Almaraz Saavedra describes the offering as a “dream for any wine lover”, pointing to the breadth of regions, varietals and rare vintages on offer. “There are so many standouts to talk about, from your classic Louis Roederer Crystal and rare 1999 Chateau Margaux, through to local gems from top New Zealand winery, Kusuda.”
Hotel Manager, Desiree Almaraz Saavedra
This is quite an impressive collection even for a hospitality venture. Can you please tell us more about how it was amassed over the years, did you have a dedicated sommelier who curated it?
Hippopotamus has a 15 year history of impacting the fine dining and wine scene in Wellington. That history is easily recognisable through this wine collection. From its very beginnings the flamboyant Hippopotamus Restaurant had the best of the best, including sommeliers who were not just passionate about the restaurant industry but even moreso for the stunning wines of New Zealand and France.
What role did wine play in the overall Hippopotamus experience?
As any other restaurant, food and wine can be a match made in heaven or a total disaster. What made the Hippopotamus so unique and special was that it married a great Chef and an amazing somm with an impeccable service delivery. That was the Hippo experience.
The restaurant is described as having an ‘elevated elegance’ that combines classic Parisian chic with a Kiwi twist. Can we expect the same kind of ‘personality’ from the cellar? How would you describe the collection?
Absolutely, it's a dream come through for any wine lover. All the different regions, the amazing producers, the rare vintages; it all comes together in the form of 2600+ wines
Are there any particular standouts in the cellar that wine lovers will be excited about?
So many to talk about, from your classic Louis Roederer Crystal and rare 1999 Chateau Margaux, through to local gem and top New Zealand winery Kusuda.
What are some of your favourite memories of the restaurant?
Seeing it emerge from the COVID period and getting to bear witness to the immense talent on the team. The best memories of the restaurant are testament to having the greatest Chefs, Sommelier and Managers, as well as impressive menus, wines, collaborations. This created so many remarkable moments for all of our guests through the years.
The collection will be offered in our 21 – 26 June online auction, with bidding closing in lots of 10 from 8pm, 26 June.
