If, like fine wines, sommeliers only get better with age, Mark Sayre has a lot to look forward to. The 32-year-old sommelier at TRIO, the signature restaurant at Four Seasons Hotel Austin, has already made a name for himself by being counted among Wine & Spirits magazine’s 7 Best New Sommeliers in 2010 and earning the 2007 title of Texas’ Best Sommelier.

It all began with a taste of regal Gattinara in the Italian restaurant where Sayre landed his first server job in his native Houston. “I liked it so much, I felt compelled to share the experience with my customers.”

After moving to Austin in 2000 to work as a waiter at Westwood Country Club, he convinced his manager to let him revamp the wine menu – despite having no formal training. Within four years, Sayre was overseeing the club’s entire food and wine program and had begun the process to earn certification as a Master Sommelier.

In between shifts at Westwood, he studied diligently for the tests and passed the first two certification levels within six months. Next, Sayre set his sights on winning the Texas’ Best Sommelier competition at the 2007 Texas Sommelier Conference held at Four Seasons Hotel Austin. His strict training regimen paid off that September, when he beat out 23 other competitors for the coveted title.

Not content to rest on his laurels, Sayre continues to pursue the fourth (and last) Master Sommelier certification level and is always seeking out opportunities to further his knowledge and passion for wine. One such opportunity presented itself in 2008 when Sayre made the acquaintance of Justin Wylie, owner and winemaker at Va Piano Vineyards in Walla Walla, Washington. The two immediately struck up a rapport and began discussing the possibility of collaborating on a private-label wine.

The fruits (literally) of this labour came together in September 2009 when Sayre’s private-label Syrah – featuring hints of blueberry, violet, spice and pepper – was unveiled in TRIO, quickly becoming one of the restaurant’s best-selling Syrahs. He looks forward to releasing his next vintage in fall 2010.

Today, Sayre shares his knowledge with TRIO’s guests through his stewardship of what is widely regarded as one of the top wine programs in the southwest US, consisting of 260 bottles and more than 30 selections offered by the glass.

Whether it’s Champagne (“the perfect food-friendly beverage”), grand cru Burgundy (“a crystalline windowpane that allows terroir to shine through”) or single-vineyard Barolo (“a category that has seen a quality renaissance”), Sayre selects wines that will transport guests to the places where those wines are made. With his extensive wine knowledge, engaging personality and ability to provide rich, thoughtful descriptions, you might as well add the title of travel agent to his impressive resume.