Officialsportsbetting.com Golf Betting The Garzón Club, an Experience That Goes far Beyond Wine and Golf

The Garzón Club, an Experience That Goes far Beyond Wine and Golf

You’re standing on the 12th tee at Garzón Tajamares Golf. It’s a 10,000-acre piece of property on the Uruguayan coast, not far from the village of Garzón and the beach town of Jose Ignacio. To get there, it took a 175-kilometer drive from Montevideo, and scene is phenomenal. Surrounding you are groves of olive, almond and chestnut trees, lush green grass in front of you. The course is also home to seven tajamares, Spanish, essentially, for lakes—specifically low, topographical areas that collect and store water from rain runoff. They are blue, and crystal clear. You encounter the first tajamar on the tee shot that must travel over this body of water, and the second shot has to carry another lake, as well—whether you’re going for the green in two or not. If you decide to play it safe, your third-shot approach to the green, has to—you guessed it—go over another lake, this tajamar described as “massive,� which does adequately describe a 35-acre water expanse. Tucked in the middle of the lake is the green—an island green—that both excites and tantalizes you. You’ve never seen anything like this hole, and that’s the idea. Whether you bogey, birdied or did something else, it hardly matters since the scenery is simply breathtaking. That hasn’t changed since the course opened. How it’s presented to golfers has. In 2008, a decision was made to transform the 18 holes into a championship golf course. For this task, the club decided to hire Latin American golf legend Angel Cabrera, a three-time PGA TOUR winner who at the time was one of the world’s best players, with wins at the Masters and the U.S. Open on his resume. As a designer, Cabrera toured the property and decided he didn’t want to change the look of the course, but he did want it to more subtly fit the style of play he preferred. That meant changing some tee boxes, moving bunkers so they added challenge to the course and lengthening a hole, changing a par-3 and turning it into a drivable par-4. After the club and Cabrera finished re-designing it into a championship golf course, the other big change came when Garzón Tajamares Golf secured an affiliation with the PGA TOUR. “The main idea of the golf course and its relationship with the PGA TOUR is that we offer unique experiences to our members and their guests,� Nicolas Kovalenko, Golf and Hospitality Director of The Garzón Club added. One of those “unique� amenities is the food and wine available at the course, 500 acres of vineyards and a restaurant overseen by not only one of the most famous chefs in Latin America but in the world. Francis Mallmann, world-famous chef and restaurateur, who began his career working as a cook on a boat on Lake Nahuel Huapi in his native Argentina, is the head chef of Bodega Garzón’s restaurant, with a menu based on regional products and fish from the Atlantic Ocean offers in its main dining room a few of the town’s main square. Its wine cellars offers selections from a wide variety of grapes grown on the property. “We offer what you can’t buy anywhere else in the world,� Kovalenko continued. “With our food and wine, from Mr. Mallmann, to our golf course. This is a special place. Uruguay is a small country, but it now has a world-class golf course. I believe we have the best greens anywhere. I’ve never played better greens than these, especially when we can roll and cut them as we like. They are perfect. The course is perfect.� From the most emblematic winery of modern winemaking in Uruguay, to a world-class golf course and an extraordinary culinary experience, The Garzón Club has it all. Golf is a fundamental part of this project, and alongside the PGA TOUR and PGA TOUR Latinoamérica, The Garzón Club and Garzón Tajamares Golf continue to offer one-of-a-kind experiences to their members and guests.

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Because of its oceanside locale, players can face a variety of conditions over the course of one round. Even though every hole is within a mile of the ocean, the air is heavier on the holes that are closer to the water, Brown said. That provides another variable to consider when calculating distances. It plays into the hands of Woods, who may be the best iron player in the game’s history. “He knew exactly how far he was going to hit those shots, and that is a crucial, crucial part of playing Torrey well,â€� Brown said. “And he is very good at formatting a gameplan on the tee depending on where the hole location is. You have to do that at Torrey.â€� If Brown sounds like an analyst, that’s because it’s the way he made a living after his playing career ended prematurely. His television career started the same year that he faced Woods, after one last wrist injury was too much to overcome. Brown was only 35, but he played just 15 TOUR events after 1999. His last start was in 2002. 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I’m thinking, ‘This kid is playing with the defending champion, he’s not even out on TOUR yet, and he’s already forced my hand.’ “That’s what he did all along. He forced your hand.â€� Brown had the honor on the 18th tee. Jim Nantz and Ken Venturi gushed over his tee shot, which he squeezed into the fairway, just right of a sand trap. Woods and Brown, who stood 6-foot-3, were separated by just a few yards all day. Woods displayed a different gear on the final hole, though. “He hit a tee shot that made a different sound than it had made all day,â€� Brown said. Woods’ ball flew the bunker and went some 40 yards past Brown’s ball. “He reaches into his bag and pulls out any shot that he needs at any time.â€� Brown tried to hit 3-iron off a downslope. He fatted it. Woods, who watched Andy Bean hit 1-iron into the 18th green when he first watched the pros play at Torrey Pines, had just a 7-iron into the green. “I almost lost the ball. 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