Humuhumunukunukuapua'a
Lagoon Views, Legit Pours, No Apologies
Wailea · Wailea · Seafood, Steakhouse · Visit Website ↗
Reviewed April 13, 2026
Wingman Metrics
First Impression
You're sitting over a lagoon, staring at the Pacific, and the wine list lands in your hands — and it's actually good. A resort restaurant with a Wine Spectator credential and a named sommelier (Ken Caldwell) behind the program isn't what you expect when you book a table somewhere that requires you to spell out its name. The California and France focus makes sense here: familiar enough for vacation mode, serious enough to reward the curious.
Selection Deep Dive
The 150-250 bottle list leans hard into California — Duckhorn Merlot, Far Niente Chardonnay, Stag's Leap Cab, Jordan, Cakebread, and yes, Opus One for when someone's celebrating something big. France shows up with Louis Jadot holding down Burgundy duties. There's a nod to the Pacific Northwest with Domaine Drouhin Oregon Pinot Noir, and Cloudy Bay Sauvignon Blanc earns its spot as a natural match for the island seafood. The list isn't going to surprise anyone who's eaten at a serious steakhouse before, but it's well-curated and properly stocked — no obvious lazy filler here.
By the Glass
Twenty to thirty-five options by the glass is genuinely impressive for a resort dining room — that's not a token effort. At $14–$22 a glass, you're paying resort prices, full stop, but the range means you can work through a few different styles across a long dinner without committing to a bottle. We'd love to see more rotation and adventurous pours in the glass program, but what's here is solid.
Chateau Ste. Michelle Riesling — $60
On a menu built around fresh Hawaiian fish, an off-dry Riesling is a genuinely smart call — it bridges the gap between the ocean flavors and the kitchen's tropical touches. It's also likely the most approachable price point on the list, and Washington Riesling punches well above its cost here.
Domaine Drouhin Oregon Pinot Noir
Everyone at a beachfront steakhouse is reaching for the Stag's Leap or the Jordan, which means the Drouhin Oregon Pinot quietly waits for someone smart enough to order it. It's got the elegance of a Burgundy-trained winemaker working Pacific Northwest fruit — lighter, cooler, and a better call alongside the island fish preparations than any Cab on the list.
Opus One
Opus One on a resort list means one thing: it's there to be ordered by the table that wants to spend money, and the markup will reflect that. At a beachfront seafood restaurant in Wailea, a powerful Napa Bordeaux blend is also just the wrong wine for most of what the kitchen is doing. Save Opus One for a different night.
Far Niente Chardonnay + Fresh island mahi-mahi
Far Niente's Chardonnay is rich and barrel-influenced without going overboard — it has the body to stand next to a firm, meaty fish like mahi-mahi while its citrus and stone fruit notes echo whatever bright, tropical elements the kitchen brings to the plate. It's a classic California Chardonnay doing exactly what it should.
🎲 The Bottom Line
A resort wine program that actually earns its Wine Spectator credential — Ken Caldwell's list is focused, properly managed, and deep enough to make dinner interesting. You're paying resort markups, so go in eyes open, but the setting is ridiculous and the wine backs it up.
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