Uncorked Ochi pops the cork on wine, dining and design in Drax Hall

WESTERN BUREAU:

Ocho Rios has a new pulse — and it beats at Uncorked Ochi — a space that is more than a restaurant, more than a wine bar, more than a deli. Nestled in Drax Hall, Jamaica’s fast-rising new frontier, Uncorked Ochi is a full-bodied lifestyle experience where wine, food, and design come together to create something entirely new on the island’s culinary scene.

For Anna Kay von Dueszeln, the visionary founder, the story of Uncorked began, fittingly, with a bottle of wine. “The idea of Uncorked was born out of an extremely wine-filled evening in October 2010,” she laughed. Together with her friends, Cynthia Hamburg and Deborah Valentine, she made a bold decision to open a wine and cheese shop without market research or a business plan.

“It was chaos, but it was ours,” von Dueszeln said. From a tiny 400-square-foot space, Uncorked grew quickly, pushed along by loyal customers who begged for more. By 2013, the concept had expanded into Sovereign North, introducing Friday Burger Nights cooked on George Foreman grills and patio chairs dragged from von Dueszeln’s home. Those customers soon became partners, helping transform Uncorked into a true bistro.

By 2017, the brand expanded westward with Uncorked West, and then added another location in Constant Spring. The pandemic nearly derailed the journey, but von Dueszeln credits her team for carrying the business through. “They cooked, cleaned, delivered, and fed our community,” she recalled. “They are rock stars. They kept me going.”

FIVE LOCATIONS

Now, with St Ann in the mix, Uncorked counts five locations and a team of 160. “We didn’t have a master plan,” von Dueszeln admitted. “We just had a solid feeling. Uncorked Ochi is the result of everything our team has learned over the years.”

If Uncorked’s roots are in cheese and community, its trunk and branches are firmly in wine. Andrew Desnoes, one of the partners and managing director at Select Brands, said Ocho Rios was the perfect next step. “It’s right between Kingston and Montego Bay, so you get people passing through who already know the brand. And then they’re wowed by how we’ve taken it to the next level here.”

With more than 700 labels spanning California’s Napa and Sonoma valleys, as well as Bordeaux, Burgundy, the Rhône, and Italy, Uncorked’s selection is unmatched in Jamaica. “The ecosystem we’ve created is very attractive,” Desnoes said. “It draws people in because there really isn’t anything like it in the country.”

He is quick to recommend pairings: a Châteauneuf-du-Pape from the Southern Rhône with rack of lamb; a crisp Sancerre Sauvignon Blanc from the Loire Valley with fresh grilled fish; Ruinart Blanc de Blancs Champagne with light appetisers; and Santa Margherita Prosecco paired with goat cheese crostini. “It’s about balance,” he explained. “The food elevates the wine, and the wine elevates the food.”

For partner Tania McConnell, what sets Ocho Rios apart is its layered experience. “Upstairs, you can dine at tables, relax at the bar, or book a private dining room for 14,” she said. “We wanted it to feel flexible, a place where you can come for a casual drink, or clear the space for a function.”

Downstairs introduces a Jamaican twist on the international Eataly concept, what McConnell calls “eating retail”. Guests can browse wine, spirits, Rainforest Seafood, roasted meats, and artisanal products while enjoying lunch at communal tables. A glass-enclosed atrium extends the space, offering an outdoor ambience without stepping outside.

“This is our largest Uncorked,” McConnell added. “It’s a work in progress, but the energy of Drax Hall is undeniable. It’s becoming a restaurant strip, and we’re excited to be part of that.”

BUILDING A BAR

The finishing touch came from designer Tammy Tavares Finson, who helped shape Ocho Rios into Uncorked’s most ambitious buildout yet. “The biggest thing was adding a bar,” she explained. “Creating a bar scene and launching a cocktail menu has been hugely important to Uncorked’s growth. It brings in a new energy and makes the space more versatile.”

Equally important was the introduction of a private room, lined with recycled wine crates and accented by a mural. “This was Anna Kay’s vision,” Tavares Finson said. “We wanted a space where you could host luncheons or small conferences, a professional setting in the middle of the island, but still within the warmth of Uncorked.”

Her design aesthetic pulled from Uncorked’s DNA: natural wood, the deep burgundy of wine, and the raw textures of crates. To offset the larger square footage, she used darker ceilings and cosy furnishings, ensuring the space retained Uncorked’s hallmark intimacy. “It’s about layering experiences,” she said. “Cocktails on the sofas, fine dining at the tables, quick lunches downstairs ... it all connects.”

With its bar scene, private dining, marketplace retail-dining area, and unmatched wine selection, Uncorked Ochi is redefining what dining in Jamaica looks like. It is both a destination and a pass-through stop, a place to linger over dinner or pop in for a quick bottle of wine.

For von Dueszeln, it is also the culmination of a journey that began with three friends and a handshake. “We are a customer-driven company,” she reflected. “If we don’t listen to our customers, it doesn’t work. They’ve guided us from day one.”

In Drax Hall, a community buzzing with restaurants, homes, and businesses, Uncorked has found the perfect stage. What started as a tiny wine and cheese shop has become a brand with national impact, and Ocho Rios is its boldest expression yet.

janet.silvera@gleanerjm.com