Napa Valley Life Magazine – Fall 2023

Advice for what matters most, when you need it most

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NV Scene • 12

What’s Been Happening Around Town

Things To Do • 20

20 Calendar of Events

22 Inside Track: What the Locals are Doing

23 Take the Plunge in Calistoga’s Mud Baths

26 Honeybee Workshops with Gerard’Z Honeybees

What’s Hot • 30

SIP • 44

44 Hess Persson Estates

48 Hertelendy Vineyards

Spotlights

46 Calistoga VAULT

50 Canard Vineyards

52 Grgich Hills Estate

Special Features • 53

53 Unique Vessels, Distinct Wine

68 Autumn in Napa Valley: A Feast for the Senses

Beyond the Valley • 59

59 Wine Regions Series Porto: A Spillage of History

EAT • 62

62 Holiday Desserts Deserve Festive Pairings

66 V. Sattui’s Michelin Star Chef, Stefano Masanti

71 Eiko’s New Menu Reveal

72 Cooking with Karen Crouse

Real Estate • 78

78 Napa Tracy Style: Is it Permitted?

People, Art & Design • 80

80 Serge Sorokko Gallery & Martin Ray Tasting Room

Local Business • 82

82 Farmhouse Napa Valley

Wealth & Finance • 84

84 Merrill Lynch: Three Ways Trusts Can Help, Even If You’re Not Rich

Dining Guide • 86

Giving Thanks in the Napa Valley

This is the time of year that we give thanks for all the blessi ngs in life. Now more than ever, we realize the simple joys of being with family, friends and how important it is to spend quality time together. Our homes have taken on new demands as gathering places, a place to work and a place of refuge. My team and I will help navigate you through the process of buying or selling your home in this unique market, so you can focus on the things that you are thankful for this season.

Napa Celebrates HARVEST

Autumn in Wine Country welcomes the change in season and, with that, an annual harvest celebration. The valley is brimming with grapes coming in for their first foray into the production journey, and the vineyards perform their last encore with dazzling shades of yellow, red, and magenta before they retire for the winter. As new wine vintages are released with much fanfare, the cooler weather brings out warm sweaters, firepits, and a bevy of seasonal new menu items at many local restaurants. It is inevitably the best time of the year in the valley, showcasing the season’s glorious bounties.

Our Fall issue has some interesting articles reflecting the region’s seasonality, including a primer on great places to go to eat, sip, and play in Napa Valley for an optimal Autumn experience or a weekend getaway to Humboldt County that includes an awe-inspiring drive along the 31-mile Avenue of the Giants to admire the majestic redwood groves. For the wine enthusiast, our Varietal Series stars Tempranillo. Known as Spain’s Noble Grape, it is also one of Napa Valley’s rising stars. Its thick skin and dark color produce savory wines that pair perfectly with Fall’s comfort foods. And attention all wine geeks! Don’t miss our story on alternative aging vessels– some with state-of-the-art designs and others that have been around for hundreds of years.

Our cover story features the Estate Yountville, one of the region’s most quintessential resort properties. Touting a ‘village-within-a-village’ concept, the 22-acre property has two boutique hotels, three restaurants and an acclaimed spa. The sprawling property, with its lush gardens, private courtyards, and elegant event spaces, is in the heart of Napa Valley, offering many possibilities for the most memorable events. Think social galas, business meetings, corporate retreats, private receptions, dinners, and family reunions for wow factor functions. It is also a top choice as a chic wedding destination with an events team dedicated to creating unique wedding experiences, whether an intimate gathering or a grand ceremony catered to each couple’s personalities and preferences.

And don’t forget, the Holiday season is almost upon us, so we’re proud to present our annual Holiday Gift Guide. It features a bountiful selection of wine country gifts from our local artists and merchants from which to choose, whether it be a present for a loved one or a little something extra for yourself.

Cheers, and Good Blessings for a Bountiful Season,

Laura Larson Editor

Photo by Lowell Downey

CHIEF EXECUTIVE OFFICER

Derek Wright

CHIEF REVENUE OFFICER

Candi Thomas EDITOR

Laura Larson laura.larson@napavalleylife.com

CREATIVE DIRECTOR

Erin Hayden Seal

OPERATIONS MANAGER

Jackie Cyr jackie.cyr@webmediagroup.com

ADVERTISING SALES

Doris Hobbs – 209-207-4876 doris.hobbs@napavalleylife.com

EXECUTIVE CONSULTANT/PARTNER

Kevin Evans

CONTRIBUTING WRITERS

Fran Miller

Laurie Jo Miller Farr

Layne Randolph

Charlene Peters

Jillian Dara

Christina Andrews

CONTRIBUTING PHOTOGRAPHERS

Art & Clarity – Lowell Downey

Bob McClenahan

ABOUT THE COVER

Guests gather at Estate Yountville’s sprawling property

Photo by Bob McClenahan

NV Scene

What’s Been Happening Around Town

ONE MIND’S 29TH ANNUAL MUSIC FESTIVAL FOR BRAIN HEALTH

# PHOTOS BY FLYING PIG MEDIA

Hosting more than 400 guests on the grounds of the beautiful Staglin Family Vineyards estate, One Mind raised $3.3 million at the 29th Annual Music Festival for Brain Health, presented by Bank of America. The annual event is one of America’s most important fundraising events focused on mental illnesses, which has raised $13.9M so far this year. The festival included a world-class wine tasting and culinary experience, a groundbreaking Science and Innovation Symposium, and an exclusive performance from country superstar Martina McBride. The wine-tasting reception was paired with bites provided by award-winning Chef Ken Frank, Executive Chef and Owner of La Toque, caviar provided by Caviar Russe, and an exclusive gourmet culinary experience under the stars at the VIP Dinner featuring James Beard Semifinalist Cassidee Dabney, Executive Chef of The Barn at Blackberry Farm. // www.onemind.org

Garen Staglin speaking to the attendees of the VIP Dinner which featured exclusive gourmet culinary experience from James Beard Semifinalist Cassidee Dabney, Executive Chef of The Barn at Blackberry Farm

VIP Dinner

Martina McBride presents autographed guitar to Garen and Brandon Staglin

Shari, Brandon and Garen Staglin on stage before the festival crowd

Congresswoman and Speaker Emrita Nancy Pelosi speaks to the crowd at One Mind about the mental health crisis.

FESTIVAL NAPA VALLEY

On July 16th, Festival Napa Valley set a new record at this year’s Arts for All Gala event. $4.2M was raised to support inspiring educational programs, original programming for youth, and scholarships for talented young artists. Napa Valley’s flagship festival presents international stars and emerging talent in free and affordable concerts in iconic venues and through year-round presentations in the Bay Area and beyond. The Gala event was held at Nickel & Nickel Winery and was headlined by GRAMMY® Award-winner Carrie Underwood. Festival Napa Valley’s 18th summer season takes place July 12-21, 2024. // www.festivalnapavalley.org

Carrie Underwood

Tessa Edwards, Rich Frank, Leslie Frank and Anna Keggenohoff

Robin Baggett, Timothy Blackburn, Darious Khaledi

Rick and Karen Walker

Evening Performance

Tessa Edwards and Marchese Pierro Antinori

Sabrina Persson

Nancy Pelosi and London Breed

HERITAGE FIRE NAPA VALLEY

# PHOTOS BY AGENCY 21

On August 4, Heritage Fire hosted its annual outdoor culinary experience, bringing together local chefs and memorable brands for a sizzling, live-fire culinary showdown. Hosted on the grounds of Charles Krug, over 20 chefs competed, wowing guests with an all-inclusive feast cooked over an open flame. At the end of the day, the attendees voted, and Chef Greg Desmangles, Jr. of Urban Roots Brewing & Smokehouse claimed the coveted title of ‘Heritage Hero” with his spectacular creation, the Pork Belly Bo Ssam. // www.heritagefiretour.com/napa/

Winning Bite: Pork Belly Bo Ssam by Chef Greg Desmangles Jr. of Urban Roots Brewing and Smokehouse

Winning Team and Heritage Hero Winners Urban Roots

BLUE NOTE JAZZ FESTIVAL

# PHOTOS COURTESY OF THE BLUE NOTE JAZZ FESTIVAL

The second annual Blue Note Jazz Festival Napa, a three-day celebration of music, culture, and the 50th Anniversary of Hip Hop, showcased 43 scheduled concerts on three stages on the beautiful grounds of Napa Valley’s Silverado Resort & Spa. The main stage was ignited each night by Artist in Residence Robert Glasper’s jazz-fused music and host Dave Chappelle’s hilarious wit, while NBA champion and wine entrepreneur Dwyane Wade served as the festival’s Director of Culture and Vibes. The festival brought in an incredible lineup of superstars from the worlds of jazz and hip-hop- Nas, Mary J. Blige, Chance The Rapper, De La Soul, DJ Jazzy Jeff, Rakim, Talib Kweli, Anderson .Paak, PJ Morton, Cory Henry, Robert Glasper, and Gary Clark, Jr., to name a few.

Mary J. Blige //

Photo by Marc Fong

Gary Clark, Jr.

Big Freedia

Nas2 // Photo by Marc Fong

Photo By Tymel

Photo By Tymel

Robert Glasper and Dave Chappelle

25th ANNIVERSARY V FOUNDATION WINE CELEBRATION

# PHOTOS COURTESY OF V FOUNDATION WINE CELEBRATION

On August 3-6, The V Foundation Wine Celebration heralded its 25th Anniversary by raising a record-breaking $21M, surpassing a total fundraising effort of over $158M to date; 100% of proceeds supporting novel ideas and breakthroughs in cancer research. Hosted by Mike “Coach K” Krzyzewski, former Head Coach of Duke University Men’s Basketball and V Foundation Board Member, the 25th Anniversary Wine Celebration entertained and educated over 600 guests in the heart of the Napa Valley. From Dinner with the Docs at Hall Winery, to the Rock the V party at The Estate Yountville, to the Answer for Cancer Symposium, Gala Dinner & Auction at Nickel & Nickel Winery, and more, the weekend events held true to Jim Valvano’s Don’t Give Up…Don’t Ever Give Up!® legacy. // www.winecelebration.org

Beth Nickel receives the Humanitarian Award

Event Co-Chair Amy Marks Dornbusch and the Board of Directors cheer the $21M raised at this year’s event

Frank Lonergan, V Foundation Director of Major Gifts celebrates at the Gala auction

Chef Charlie Palmer with Proprietors Ambassador Kathryn and Craig Hall

Auctioneer John Curley

GRAMMY Awardwinning Gallant performs

Three-time GRAMMY Awardwinning Time For Three

Jean-Charles Boisset, Mickie Krzyzewski, Chef Kyle and Katina Connaughton and Mike/ Coach K-Krzyzewski at the Founders Luncheon

V Foundation CEO Shane Jacobson, Mickie and Coach K Krzyzewski

V Foundation Grantee LaQuita Jones, D.O. Cincinnati Children’s Hospital

NAPA PORCHFEST

# PHOTOS BY LOWELL DOWNEY OF ART & CLARITY PHOTOGRAPHY

Back for its 11th year, downtown Napa’s favorite summer event, Porchfest, wowed the streets of Fuller Park and Old Town Napa with over 70 porches and 140 local acts. Always hosted on the last Sunday in May, the free event attracts thousands of locals and visitors who stroll, bike, and scooter around the closed-off streets to listen to the sounds of local musicians among the neighborhood’s porches, many with historical acclaim. The musical acts represented everything from rock to reggae to country and classical. Fuller Park offered concertgoers respite from the heat with a plethora of food trucks offering refreshments – wood-fired pizza, sandwiches, wraps, tacos, and water-filling stations. // www.porchfest.org

Photo by Laura Larson

Photo by Laura Larson

MUSIC IN THE VINEYARDS

# PHOTOS COURTESY OF MUSIC IN THE VINEYARDS

In August, award-winning musicians from around the world convened in Napa Valley wineries, barrel rooms, and wine caves for Music in the Vineyards’ (MITV) 29th annual chamber music festival. The fourweek event included community outreach events, complimentary wine tastings, witty commentary, world-class musicianship, and breathtaking views of the Napa Valley, offering audiences a unique combination to experience chamber music in the intimate settings it was intended for. // www.musicinthevineyards.org

Complimentary wine served during intermission at Frog’s Leap Winery

Concert for the Community at First Presbyterian Church in Napa

Music in the Vineyards concert at Inglenook

Music in the Vineyards concert at Inglenook

Music in the Vineyards Concert at Frog’s Leap Winery

Intermission with Complimentary Wine at Frog’s Leap Winery

Michael Adams, Co-Artistic Director, gives concert commentary at Inglenook

LET’S GO HOME

Situated in a prime location just minutes from the heart of downtown Santa Rosa and the bucolic landscape of the Russian River Valley, Round Barn and Grove Village feature a wide-ranging collection of solar-powered, all-electric homes.

With indoor/outdoor living spaces, many community amenities, and surrounding open areas with trails for walking, biking and hiking, Santa Rosa gives homeowners access to everything at their fingertips.

Choose from luxury townhomes in Fountaingrove at Round Barn or traditional comfort at Grove Village.

1,746 - 1,912 Sq. Ft.

3 - 4 Bedrooms | 2.5 - 3.5 Baths

From the mid $600,000s

FountaingroveNewHomes.com

GROVE VILLAGE

SANTA ROSA

1,806 - 2,473 Sq. Ft.

3-5 Bedrooms | 2.5 - 3 Baths

From the low $700,000s

NewHomesGroveVillage.com

NV Calendar

Upcoming Parties, Concerts, Celebrations and Events

Event dates subject to change. Please check event websites for current schedules.

October 28

ALPHA WIN NAPA VALLEY

FALL TRIATHLON 2023

Napa Valley offers a one-of-a-kind location for one of THE premier triathlon venues on the planet. The rugged yet majestic, natural setting around Lake Berryessa (expected water temperature in the high 60s) is home to varied and beautiful Northern California wildlife such as swans, bald eagles, foxes, and whitetail deer. The land course through Napa Valley will twist and turn alongside stunning vistas. // Putah Canyon Recreation Area // www.alpha.win

October 28; 11am – 1pm

HOMETOWN HALLOWEEN

Suit up in costumes and have a boo-tiful time at downtown Napa’s Halloween festival. Great fun for anyone or just the kiddos for trick or treating—downtown style. Head to Oxbow Commons and other areas of Downtown Napa, and look for the black and orange balloons at

75+ participating businesses in Downtown Napa. // www.donapa.com/event/ hometown-Halloween-2023/

October 29; 4 – 5:30pm

HALLOWEEN SPOOKTACULAR

TUCOLAY CEMETERY TOUR

Napa Valley Historical Society’s annual Hall Spooktacular walking tour takes place in Napa’s historic Tucolay Cemetery, which has been around since 1859. This unique Halloween tour winds through some of the oldest parts of the cemetery and perhaps meet some of the storied individuals who helped to shape Napa. // www.napahistory.org/ event/spooktacular-2023/

November 18; 1 – 4pm

CALISTOGA FOOD & WINE GRAND TASTING

Join fellow foodies and wine enthusiasts for a celebration of local grape growers, farmers, chefs, and makers in Calistoga’s annual walk-around tasting and gourmet

food pairings. Over 30 Calistoga AVA wineries will showcase their exceptional wines at the renowned Solage Resort & Spa–A percentage of the proceeds directly supports Calistoga Cares Food Pantry. Attendees must be 21 years or older. // www.calistogawinegrowers.com

December 9

INSPIRE WINTER WINE AND FOOD FÊTE

Hosted by Kerrin Laz, founder and proprietor of K. LAZ WINE COLLECTION, this event is part two of the Inspire Napa Valley series, supporting her mission to raise funds for the care, support, and research efforts of the Alzheimer’s Association. Hosted at the CIA at Greystone in St. Helena, guests attend a world-class VIP lunch and auction, curated by Laz, and access to tastings of some of Napa’s premier wines, vintners, and winemakers. VIP Lunch 12 – 2pm; Walk-Around Wine Tasting 2:30 – 5:30pm. // www.inspirenapavalley.org

HARVEST

October 13; 6 – 9pm

V. SATTUI CRUSH PARTY

Experience harvest during one of the most exciting times of year in the Napa Valley & step behind the scenes of a working winery. This open house event includes an oldfashioned grape stomp, a delicious menu of foods from the Tuscan grill and wood-fired pizza ovens paired with over 45 wines, and live music by the Decades. // $140; 1111 White Ln. @ Hwy 29, St. Helena www.vsattui.com/events/crush-party/

October 28 1 – 4pm

HOWELL MOUNTAIN HARVEST CELEBRATION

Where else can you treat yourself to worldclass wines from 30+ Howell Mountain wineries, gourmet small bites from The Culinary Institute of America, and silent auction filled with rare wines and winery experiences…exclusively at the Howell Mountain Harvest Celebration. // $150; The CIA at Copia, 500 1st Street, Napa www.howellmountain.org

October 28 5:30 – 8pm

CLOS PEGASE BARREL, BLUES AND BARBEQUE

Join in on the fun at Clos Pegase

Winery and their Barrel, Blues and Barbeque fall celebration. Start the evening with barrel samples hosted by winemaker Robin Akhurst, followed by a delicious barbecue spread provided by Lombardi’s Catering, all while listening to blues act The Cincinnati Ambassadors. // General: $95; Club $75; 1060 Dunaweal Ln., Calistoga www.clospegase.com/upcoming-events

November 4

RUTHERFORD HILL WINERY HARVEST DINNER & OUTDOOR PIG ROAST

Join Winemaker Michael Coode and Assistant Winemaker Leif Bjerkan for an outdoor Reception and Pig Roast dinner to celebrate harvest and new Cabernet Sauvignon release. After a welcome reception outside of the cave with appetizers and wine service, head inside for a seated coursed meal to celebrate Harvest 2023. This dinner is limited to a small group so make your reservation early. // $225; 200 Rutherford Hill Rd., St. Helena www.rutherfordhill.com

November 12 1:00 - 4:00 pm

MARKHAM 45TH ANNIVERSARY BBQ

Enjoy a sizzling end-of-fall celebration of Markham Vineyards’ 45th Anniversary. They’re firing up the grill for an unforgettable BBQ feast by Kinders BBQ, featuring mouthwatering dishes paired with fan-favorite wines, new releases and library treasures.

// General: $85; Club $50; 2812 St. Helena Hwy., N. St. Helena www.markhamvineyards.com/events

HOLIDAY

November 19 -– January 1

HOLIDAYS IN YOUNTVILLE

The Town of Yountville will become the “Brightest Town in Napa Valley” during the Holidays in Yountville, featuring six weeks of holiday-related events, activities, and performances in the heart of Napa Valley. During this magical time, the town twinkles with holiday lights, music, and a full calendar of events. // www.yountville.com/events/ holidays-in-yountville/

November 22; 6 – 8pm

NAPA TREE LIGHTING CEREMONY

Join the mayor of Napa and all the locals at Veterans Park for all the trimmings at

this traditional community event. Enjoy a cup of hot chocolate, cookies, singing, and dancing before the city’s 30’ tall Christmas tree is lit up in Veterans Park. A great start to the Holiday Season. // www.donapa.com

Inside Track

What the Locals are Doing

Pint Night at Tra Vigne Pizzeria

Knock back a few cold ones at Tra Vigne’s Pint Nights, where they team with local craft breweries to showcase their beers with Tra Vigne’s bites. Buy a beer and keep the glass. The events are hosted on the first Tuesday of each month from 5pm – 7 pm. // 1016 MAIN ST., ST. HELENA • WWW.PIZZERIATRAVIGNE.COM

Golden Bagel Café

Established in 1996, Jefferson Street’s favorite bagel shop went under new ownership in October. Proprietor Nicole Yonai has maintained the core business with new, improved bagels, smoothies, and coffee, all prepared in-house. Local favorites include the Breakfast Burrito and BottleRock sandwich. The café now offers gluten-free options, prepared foods, bagel and full-service catering. Open M-F 6am –3pm, Sat-Sun 7am – 3pm // 3240 JEFFERSON ST., NAPA • WWW.GOLDENBAGELNAPA.COM

Hank’s Takeaway

Locals and visitors can now enjoy ZuZu and La Taberna at home with to-go items available for pickup at the new takeout window, dubbed Hank’s Takeaway, in homage to the previous occupant, Henry’s Bar. Along with a variety of paella options (with a takeaway pan), the menu includes special pop-up dishes monthly, sangria, and wines to go. Check the website for the latest information // 823 MAIN ST., NAPA • WWW.HANKSTAKEAWAYNAPA.COM

Lovina Locals Bar

Snag a seat at the bar at Lovina, where locals get 50% off wines by the glass plus a free appetizer from the “For the Table” section of the menu every evening and for Sunday brunch. Locals also get free corkage on select wines. This small restaurant gem is women-owned, women-chefed, and womenmanaged and is also tip-free, sharing 30% of sales with their employees. Ask to receive a “Locals Only” QR code card to secure priority reservations. // 1107 CEDAR ST., CALISTOGA • WWW.LOVINACALISTOGA.COM

Big D Burgers

Around for four decades, Big D Burgers hamburger stand on the south end of Silverado Trail is a local’s mainstay. Best known for its hamburgers and shakes, the menu includes tacos, chili, sandwiches, legit fried chicken, and a great selection of healthy vegetarian burgers, tacos, and quesadillas. Swing by for a quick lunch and a little taste of nostalgia. // 1005 SILVERADO TRAIL, NAPA • WWW.TOASTTAB.COM/BIG-D-BURGERS

December 2 and 3

CALISTOGA HOLIDAY VILLAGE AND CHRISTMAS FAIRE

Annual Holiday Village! Join the fun at Calistoga’s Annual Holiday Village and Christmas Faire at Calistoga’s Pioneer Park. Various activities include the North Pole Wine Garden-By Calistoga

Wine Growers, photos with Santa, letters to Santa, tree lighting, carolers, family-friendly activities, and more. Holiday Village is December 2 from 4 – 7pm, and Holiday Faire is December 3 from 10am – 4pm. // www.calistogachamber.com

December 2; 7 – 8:30pm

CALISTOGA LIGHTED

TRACTOR PARADE

Don’t miss Napa’s favorite Holiday event! The 27th Annual Calistoga

Lighted Tractor Parade celebrates the city’s agricultural heritage with the dazzling sights and sounds of the holiday season as over 50 decorated tractors, floats, fire trucks, and anything on wheels cascade along Lincoln Avenue in downtown Calistoga. This family-fun event is a special Calistoga tradition you won’t want to miss. // www.visitcalistoga.com

December 9; 5 – 8pm

DOWNTOWN NAPA’S ANNUAL CHRISTMAS PARADE

Napa’s annual Christmas Parade is a beloved tradition for kids and adults. Join in on the fun of watching colorful floats, Christmas lights, marching bands, dancers, classic cars, and community groups march through the 2nd and 3rd Streets Downtown. Meet Santa after the parade for pictures with the kids. // www.donapa.com

December 9; 6 – 9pm

HOLIDAY CANDLELIGHT WALKING TOUR

Since 1989, this annual, self-guided Napa Country Landmarks walking tour offers the rare opportunity to explore the interiors of privately owned, festively decorated historic homes of Old Town Napa. This signature landmark event also features live entertainment, a reception, and a silent auction. // www.napacountylandmarks.org/ product/annual-holidaycandlelight-tour/

Photo by Katie Newburn Photography

Proprietor Nicole Yonai

Photo courtesy of Golden Bagel Cafe

GETTING DIRTY

The Protocol of Mud Baths

How To Take the Plunge

 BY LAURIE JO MILLER FARR

Calistoga is a magnet for people who are passionate about mud baths. Meanwhile, some people are apprehensive about them, and others are in the dark about taking the plunge. So, it’s time to reveal all — pun intended.

As a therapeutic treatment, not much has changed since the indigenous people of this region recognized the healing power of soaking in mud baths to relax and rid the body of toxins. That said, there have been plenty of changes to mud bath protocol over the past 8,000 years.

Today, people travel from all over the world for Calistoga’s signature natural mud

baths. This location benefits geographically from a combination of natural hot springs water and volcanic ash from the eruption of Mount St. Helena millions of years ago. Infused with skin-loving ingredients like sulfur, calcium, and magnesium, the thermal water is piped straight into pools and spas at several Calistoga resorts, providing rejuvenating mud baths heated by the naturally mineral-rich water.

Photo by Tyler Chartier courtesy of Roman Spa

MUD BATHS: A GIFT FROM THE EARTH

Napa Valley is fortunate to have such a significant thermal source. Kathy Quast, Calistoga’s Roman Spa Hot Springs Resort proprietor, explained, “Calistoga mud baths are truly a gift from the Earth. Having the opportunity to experience the combination of 100% natural geothermal water, local volcanic ash, and natural peat is unlike anything else. This combination allows for numerous health benefits which range from arthritis and joint relief, increased circulation, detoxification, and the perfect prelude to a massage since the muscles are warmed and supple.”

For historical reference, she added, “The Wappo Indians were very familiar with the benefits of the geothermal water for many of their ailments and additionally began mixing in the volcanic ash for detoxification thousands of years ago when they settled in the Calistoga area.”

MUD BATHS: THINGS TO KNOW

A mud bath is a fully immersive experience, which is quite different from a mud treatment in which the body is brushed with mud that is left to dry in the sun before

being removed. Before indulging in a mud bath adventure, there are some key facts to know about the ritual of mud baths and why they feel unlike anything else.

Authenticity: The internet may host some glamorous stock images, but remember, mud baths are essentially about getting dirty right up to the neck. P.S. The mud bath rooms and tubs aren’t elegant; they’re functional.

Clothing optional: Soak au naturel without a swimsuit, or wear an old one because it may get permanently stained with mud. Robes and flip flops, possibly disposable shower caps, may be provided. A trained spa attendant assists with the treatment, and privacy is respected. Do bring a swimsuit for relaxing in the resort’s thermal pools; these are located separately from the mud room.

Heat: Most mud baths are around 100º F – 103º F to invigorate circulation. One can expect to get sweaty while enjoying the sensation of being gently suspended in thick, squidgy mud; perspiration is part of the process of cleansing the pores.

Smell: Essential minerals often have a high sulfur content, so an odor like rotten eggs is not uncommon in mud bath rooms. However, there’s no need to hold one’s

“Calistoga mud baths are truly a gift from the Earth. Having the opportunity to experience the combination of 100% natural geothermal water, local volcanic ash, and natural peat is unlike anything else.”

– Kathy Quast, Roman Hot Springs Resort

Photo by Tyler Chartier courtesy of Roman Spa

Photo courtesy of Tyler Chartier Photography

breath since breathing in the non-toxic vapors benefits one’s health.

Hygiene: Women should tuck their hair away neatly. Be aware that the mud is for single use only. Between sessions, showers and tubs are thoroughly hosed down with hot water, and the mud is replaced for each service.

Timing: Slip into the tub and scoop the mud to cover the body. Spend 15 minutes or so relaxing until the mud cools down, which is enough time for an immersive heat-intensive experience. Afterward, a shower to rinse off the mud and a mineral soak never felt so good. For a customized full-day spa experience, consider additional rejuvenating

Ask about separate men’s and women’s facilities if that’s a personal preference.

When to skip the mud bath: Those with a circulatory or nervous system issue or heat sensitivity due to diabetes. Treatment is not recommended for pregnant women, those with high or low blood pressure, a pacemaker, a heart condition, or anyone under the influence of alcohol or drugs. Guests must be able to get in and out of the mud tub comfortably.

MUD BATHS: THE AFTERGLOW

Enthusiasts that have professed the healing powers of mud baths claim the

Book the mud bath at any of these resort properties with as much advance notice as possible because these treatments are quite popular. Most resorts offer specials, seasonal packages, weekend getaways, additional spa services, and gift cards.

Calistoga Spa Hot Springs: Mud baths can be reserved from Thursday through Sunday. Also available: a geothermal mineral pool, spa, fitness room, and accommodations. For those not interested in staying overnight, day passes are also available. // www.calistogaspa.com

Dr. Wilkinson’s Backyard Resort & Mineral Springs: Experience world-renowned mineral-rich mud baths perfected by Doc Wilkinson nearly 70 years ago in their reimagined wellness spa, renovated in 2021. After a mud bath, soak in an Epsom salt-infused mineral whirlpool to soothe tired muscles. Opt for the geothermal steam room to help remove toxins, followed by a blanket wrap. Ask about their CBD-infused massage oils and CBD Epsom bath salts upgrade options. Accommodations are available. // www.drwilkinson.com

Golden Haven Hot Springs Spa & Resort: Get the Golden Haven glow with a four-part treatment that starts with a uniquely detoxifying mud bath followed by a clay mask and cool compress, a hot mineral water soak, and an aromatherapy wrap. A couples or friends’ mud bath is available and can accommodate up to four people. Accommodations are on-site. // www.goldenhaven.com

options: Soak in a geothermal mineral hot spring pool, have a deep tissue massage, get a facial, and finish off with a cool down in a relaxation room.

Massages: A mud bath loosens up the muscles, so do the mud treatment before the massage.

Couples: It’s a “yes” to sharing the experience. A couple may be any two people taking the mud treatment in two baths positioned side by side. Roman Spa has private treatment rooms to accommodate couples and one that will accommodate three people.

practice helps to alleviate swelling and inflammation, thus reducing stiffness from arthritis. Benefits most frequently mentioned include improved circulation, relaxation for sore muscles and joints, and drawing out toxins and impurities from the skin. Exfoliation for incredibly soft skin? Guaranteed.

MUD BATHS: WHERE IN CALISTOGA

Spend time in charming historic Calistoga, where there are comfortable places to soak in a mud bath, relax in geothermal pools, spend the night, or stay longer.

Indian Springs Resort & Spa: The iconic Indian Springs Mudbath Ritual uses pure volcanic ash and mineral water from their own geysers. An excellent prelude to a massage, it is both detoxifying and relaxing. Follow any mud bath treatment with a curated mineral soak. Mud baths can be booked daily from 9:00am to the last treatment at 4:30pm. // www.indianspringscalistoga.com

Roman Spa Hot Springs Resort: Mud baths and treatments are tailored to guests’ specific needs and are always intimate and personalized for a one-of-a-kind experience. Mud baths can be booked a la carte or paired with other services for a unique spa treatment. Two mud rooms for one or two people offer a private experience that is shared only when booked for two. Available to guests and non-guests of the hotel. Locals get 15% off treatments on Thursdays. // www.romanspahotsprings.com

Photo by Mark Compton courtesy of Dr. Wilkinson’s

GET THE BUZZ ON BEES

 BY CHRIS ANDREWS | PHOTOS COURTESY OF GERARD'Z HONEYBEES

Napa Valley is a cornucopia for honeybees. Between the valley’s agricultural bounty, the wild habitats ideal for native plants, fruit and nut trees sprinkled throughout the countryside, and winery landscapes overflowing with flowers, there is no shortage of food for these creatures.

Gerard’Z Honeybees hives grace many of the region’s distinctive wineries, vineyards, and the backyards of owner Ed Zawada’s many friends. Visitors enjoying a glass of wine in the culinary garden of a local restaurant, surrounded by flowering rosemary, lavender, and oregano, are likely sharing that experience with some of his hardworking forager bees. Zawada has found he can put hives almost anywhere in the county, and they thrive. “I’ve put hives everywhere from rooftops in downtown Napa to wilderness areas at the top of Spring Mountain, and the bees seem to have an ample food supply almost anywhere, as evidenced by their

honey production.” Zawada’s hives have found homes at V. Sattui Winery, Laird Family Estate, Schug Winery, Housley Napa Valley, Napa Yard, and Robert Biale Vineyards, to name but a few spots.

In addition to producing some of Napa Valley’s most sought-after wildflower honey, Zawada now offers workshops for the bee-curious and those looking to understand better the role bees play in agriculture and nature. As a third-generation beekeeper whose agrarian roots go back

to Poland, Zawada understands the art of tending bees intimately. Zawada spent much of his childhood caring for the hives on his family’s farm under the watchful eye of his grandfather, Gerard. Important lessons Zawada learned from his grandfather were not to fear the bees and ways of gently tending the hives to protect the colonies. He also witnessed firsthand the bees’ vital role in pollinating his grandfather’s gardens and fruit trees, which in turn fed his family.

“People don’t know much about bees, and these workshops are a great way to connect people not only to the inner workings of a hive but also for them to consider the vast impact bees have on our lives.”

– Ed Zawada

Gerard’Z Beekeeping Workshops

Zawada enjoys nothing more than “talking bees” and opening up a hive to show the amazing activity within. “People don’t know much about bees, and these workshops are a great way to connect people not only to the inner workings of a hive but also for them to consider the vast impact bees have on our lives.”

Gerard’Z Beekeeping Workshops are a lovely way to spend a Sunday afternoon. Workshops are held at Napa Yard and run for two and a half hours. The experience occurs in the restaurant’s garden, with hives and bees actively foraging nearby. Beekeeping equipment is laid out for participants to examine, as are samples of the “products of the hive,” namely raw honey, honeycomb, bee pollen, and extracted wax. Zawada provides an in-depth introduction into the ways of bees and techniques of beekeeping, giving a bit of beekeeping history and fielding questions regarding the current state of the art. Participants then get suited up for a hands-on exploration of the hives.

As participants gather around the brood boxes, Zawada demonstrates how to open up the hives and pull frames, allowing willing participants to do the same. “I am sensitive to the varying degrees of comfort people have in making contact with the bees, and find some want to get right in the hive, while others prefer just to observe. My goal is to make this a stimulating interaction, but for everyone to feel comfortable.” Zawada will pull frames that

show the brood comb and larva in various stages of development and other heavy frames with honeycomb. Participants will get an up-close view of the bees in action and will get to see the queen.

The workshop is rounded out by a picnic lunch and a wine and honey tasting, with Zawada setting out a variety of wildflower and monofloral types of honey for sampling. Guests are also invited to try honeycomb and raw bee pollen. Zawada hopes all will walk away with a better understanding of the importance of bees and a bit of an adrenaline rush from seeing a colony and queen up close, a unique and rare experience. Zawada also makes his honey products available for purchase to those wanting a souvenir of their experience.

About Ed Zawada and His Napa Valley Honey

After decades of working in high tech, Zawada decided it was time to rekindle the deep ties he felt to his family and farming roots – to return to beekeeping. But rather than relegating himself to backyard beekeeping in retirement, Zawada started Gerard’Z Honeybees, an homage to his Grandpa Gerard. Zawada made connections with wineries and ranches and had hives all over the valley in no time. From there, he began cultivating the best honey in the region. “This is a very satisfying time in my life, pursuing my passion. And what better place to do this than Napa Valley,” says Zawada.

Honey local to Napa Valley is what Zawada calls a “wildflower varietal,”

jokingly appropriating wine terminology. “My Napa honey reflects the wide range of plants the bees forage in this area. Napa honey has a complex, intriguing flavor which varies greatly throughout the year.” The spring wildflower honey tends to be light and delicately floral, while late summer and fall honey is rich and dark, with hints of molasses and buckwheat. Zawada’s customers at the regional farmer’s markets love these seasonal variations, and each type has its own fanbase.

Gerard’Z Honeybees products can be purchased at the Napa and St. Helena Farmers Markets and online.

FOR MORE INFORMATION

www.gerardzhoneybees.com.

Investment Management

VISIONARY WEALTH MANAGEMENT

Wealth Planning Family

Our mission is simple: to be the trusted primary advisor and wealth manager for individuals and families who are seeking long term financial security and wish to use their personal and financial resources to make their lives more meaningful and productive for themselves, their families and their community.

Above all else, we work as your team to create an integrated financial plan. Contact us today to learn more.

The Fink

Dubbed “the neighborhood bar for the world traveler,” Judd Finklestein’s new cocktail destination, The Fink, has been a vision in waiting since Judd began his quest to find a good cocktail in Napa. In partnership with Cocktail maestro Andrew Salzar, who heads up the bar, The Fink pays homage to the historic space it occupies in the old mill as a 19th-Century boat house. Celebrating that theme with a nautical décor and a global food and drink menu segmented geographically based on how the river connected Napa to the rest of the world, the Fink breathes new life into Napa’s history and cocktail culture. Open from 4 -11pm on weekdays and until midnight on weekends. (Check the website for the most current hours)

FOR MORE INFORMATION: 530 Main St., Napa www.thefinknapa.com

The Haven

The CIA at Copia announced the opening of Oxbow district’s only late-night lounge. It’s the venue’s first cocktail-forward experience, offering a variety of updated classic cocktails on-tap or hand-mixed, alcoholic and non-alcoholic, along with a selection of spirits for custom drinks, wine, and beer. The concept is a speakeasy vibe, where guests are shown from the reception desk up to the second floor via a staff elevator in the kitchen, where they can choose intimate inside seating or the deck lounge and take in the gorgeous views of Napa. Small-bite plates prepared with Copia’s Culinary Garden ingredients are available, including barbecued oysters, snacks, and skewers, all prepared over life-fire charcoal. Open Fri – Sat from 8pm to midnight.

FOR MORE INFORMATION: 500 First St., Napa // www.thehavencopia.com

Journey Coffee Co.

Journey Coffee launches its new Napa location on Old Sonoma Road. Located in the old Southside Carneros’ location, this will be the fourth site for proprietors Morne and Nicole Van Staden, who started Journey Coffee Co. with a coffee truck in Vacaville in 2013. Their market strategy focuses on an ‘experienced-based’ vibe that includes specialty coffee from their home-roast coffee program, fresh-baked menu items (hand pies are a local favorite) creative breakfast selections, salads, wraps, sandwiches, smoothies, and ice cream. Open seven days a week from 7am – 2pm.

FOR MORE INFORMATION: 2779 Old Sonoma Road, Napa // www.journeycoffeeco.com

Photo courtesy of Journey Coffee

Photo courtesy of CIA at Copia

Photo by Kenny Kim Photography

Arch & Tower

Robert Mondavi opened their downtown venue in the historic Borreo Building on 3rd Street. A temporary hospitality respite while the Highway 29 winery and hospitality center are being renovated, the space is designed to embrace guests with warmth, connection, and a global mindset, honoring and innovating Robert Mondavi’s presence in the valley. Arch & Tower guests can enjoy curated wine and culinary experiences highlighting Napa Valley and To Kalon vineyard terroir in the handsomely decorated interior and open-air lounge overlooking downtown Napa. Wines by the glass and a la carte snacks are also available during Golden Hour, from 4 – 7pm daily.

FOR MORE INFORMATION: 930 Third St., Napa // www.robertmondaviwinery.com/pages/arch-and-tower

T-Vine Moves to Main Street

Calistoga winery, T-Vine, has relocated to downtown Napa’s Winship-Smernes Building, a recognizable Napa Valley landmark on the corner of First and Main Streets. Owned and operated by the Regusci Family since 1992, the winery’s mission is to scour California in search of the last remaining heritage vineyards. The results are wines that capture the unique character and flavor of old vine fruit with soul and purpose. Tastings are available by walk-in and reservation. Open Sun, Mon & Thur from 11am –6pm and Fri – Sat 11am – 7pm.

FOR MORE INFORMATION: 948 Main St., Napa www.tvinewinery.com

Mathew Bruno Rutherford Estate

Small-production, family-owned winery Mathew Bruno Rutherford Estate opened its turn-of-century vintage tasting room in a home once known as “the finest house in all of Rutherford.” The 19th-century historic houseturned-tasting room offers several distinctive tasting experiences hosted indoors or outside on the tasting room’s wraparound porch overlooking the courtyard, featuring 125-year-old olive trees, a lavender garden, bocce court, and the neighboring Star Vineyard. Try sampling Mathew Bruno’s current releases with an optional picnic basket curated by partner and local purveyor Oakville Grocery. Open Mon-Sun 10am – 6pm by appointment only.

FOR MORE INFORMATION: 1151 Rutherford Rd, Napa www. mathewbruno.com/visit/

Photo by Sarah Anne Risk

Mathew Bruno Rutherford Estate

Photo by Yoshihiro Makino)

Photo courtesy of Arch & Tower

Fine Wines and Experiences Auction

To benefit the Napa Valley Vintners Forest Health Initiative

Bidding on exceptional Napa Valley wine collections and experiences begins Tuesday November 9 and closes on Monday November 20. Register to bid at Sothebys.com.

Proceeds will go toward the Forest Health Initiative addressing urgent wildfire and environmental stewardship efforts in Napa Valley including fire prevention, mitigation and restoration.

CollectiveNapaValley.org

The GUIDE Gift

Napa Valley gift ideas for everyone on your list

FLY WITH WINE VINGARDEVALISE GRANDE

The VinGardeValise Grande is a must-have travel accessory that guarantees a safe journey for up to twelve bottles of wine. Pack your favorite wine in the patented foam inserts and check them on an airplane when you travel. Consumers can remove inserts to pack half clothing, half wine, or any combination of each.

PRICE: $379.95 • WHERE TO BUY: WWW.FLYWITHWINE.COM

IVY PAPERIE ILLUSTRATED NOTEPADS

For the list-making enthusiast. Give the gift of these delightful and unique notepads that are perfect for shopping lists, notes, and big ideas. Fifty beautifully illustrated pages. Original designs by Ivy Paperie were made in their private Napa Valley studio. Perfectly sized for the market, kitchen, or desk. For you or someone special.

PRICE: $18 – $20 • WHERE TO BUY: WWW.IVYPAPERIE.COM

TRIBELLA WINE AERATOR

Aeration made beautiful. The perfect pour. Dripfree elegance. TRIbella has been called the “Greatest Aerator Of All Time”, and is an absolute joy to give… and receive. Complete the circuit of beauty from bottle to glass like never before.

PRICE: $40 • WHERE TO BUY: WWW.WILLIAMS-SONOMA.COM OR WWW.AMAZON.COM

VINTAGE SWEET SHOPPE WINE TASTING & CHOCOLATE PAIRING

Vintage Sweet Shoppe curates a selection of their hand-made chocolates with Napa Valley wines. Featured here: Incredible buttery Whiskey Cowboy Brittle, a chocolatedipped bottle of proprietary Devereaux Cabernet and a six-pack of incredible dark chocolate salted caramels.

PRICE: $12-$160 • WHERE TO BUY: WWW.VINTAGESWEETSHOPPE.COM

C’EST LA PAIRE SHOES & APPAREL

Your Holiday Journey begins with the perfect pair of shoes or boots for any occasion. A beautifully curated selection of leather jackets, coats, sweaters, scarves, and handbags are also offered. Napa local artisan jewelry, candles, and gift certificates make great stocking stuffers for everyone on your list.

PRICE: GIFTS STARTING AT $30

WHERE TO BUY: @CESTLAPAIRE

WINE CHIPS THE ESTATE COLLECTION TASTING

Discover the perfect fusion of flavors in each 1 oz Wine Chips tube thoughtfully designed for savoring with a single glass of wine. The Estate Collection Tasting offers Cheese, Charcuterie, and Salt of the Earth flavors. Expertly curated by Master Sommeliers, each of the ten Estate tubes includes thoughtful pairing suggestions.

PRICE: $59.99 • WHERE TO BUY: WWW.WINECHIPS.COM

PADIS JEWELRY TACORI X PADIS

Inspired by the dew that collects on the vines of Napa Valley, the warm honey hue of 18 karat gold and the delicate beauty of pear cut diamonds in these TACORI x Padis pairings make for a striking and classic combination.

CALIFORNIA CHAMPAGNE SABER COMPANY HANDMADE SABERS

Founded in 2013, California Champagne Saber Company specializes in producing handmade Champagne Sabers using Italian and French artisan manufacturing techniques. Each saber in their Le Sabre collection is made completely by hand before being packed in its trademark pinewood display crate. Each sabre can be personalized further via laser etching.

PRICE: $249.95. $289.95 WITH PERSONALIZATION • WHERE TO BUY: WWW.CALIFORNIACHAMPAGNESABERS.COM

DEUCES MARKET CUSTOM CHEF BOARDS

Treat yourself or someone special to a bounty of handpicked culinary items from artisan producers in Napa Valley and Northern California. All items come with a hand-crafted cutting board customized with Napa Valley – add a bottle of small production wine for some holiday cheer.

PRICE: STARTING AT $75 • WHERE TO BUY: WWW.DEUCESMARKET.COM

ZUNIGA OPTICAL DESIGNER EYEWEAR

Jacque Marie Mage Eyewear is a revered luxury eyewear brand recognized for its timeless designs and meticulous craftsmanship. Inspired by the past and infused with a modern sensibility, these frames exude a sense of sophistication and individuality, allowing wearers to express their unique style and personality.

PRICE: $895 • WHERE TO BUY: WWW.ZUNIGAOPTICAL.COM

TICKET CHOCOLATE HOT CHOCOLATE TREATS

TINY KITCHEN CANDLE CO. ARTISANAL CANDLES

Tiny Kitchen Candle Co. is a woman-owned indie home fragrance brand that came to life in a tiny kitchen in New Jersey. Their beautifully crafted artisanal candles create an overall sense of well-being and help customers romanticize their lives

PRICE: $26 • WHERE TO BUY: WWW.TINYKITCHENCANDLECO.COM

AF JEWELERS STACKABLE RINGS BY POMELLATO

Pomellato’s most popular collections, such as Nudo, Iconica, and Sabbia, breathe new life into their wearer’s look day after day and reflect the vivid shades of the Mediterranean light and joy of living.

PRICE: $1,800 – $5,900 WHERE TO BUY: WWW.AFJEWELERS.COM

Ticket Chocolate creates gourmet chocolate confections designed to create magical moments with your loved ones. Enjoy the hot chocolate season with our gourmet Hot Chocolate on a Stick and Hot Chocolate Bombs for a perfect cup of cocoa while curled up by the fire.

PRICE: $5 – $25 • WHERE TO BUY: WWW.TICKETCHOCOLATE.COM

ARDEN ROAD NAPA GIFTING COMPANY LUXURY GIFT BOX

This Luxury Gift Box is a culinary delight. It includes Grove 45 Extra Virgin Olive Oil, Flouwer’s Floral Garnishing Salt, Marshall Farm Natural Honey, and an Oil Cruet. Make gifting thoughtful, beautiful, and easy with Arden Road.

PRICE: $170• WHERE TO BUY: WWW.ARDENROADNAPA.COM

THE BENNINGTON NAPA VALLEY SALAMI GIFT BOX

Exclusively designed for Napa Valley tourists, the “The Taste of Napa Valley” features Rustic Bakery crackers and cookies, Molinari Salami sticks, Hurley Farms jam, Napa Nuts, Toma cheese, Christine George Napa Olive Grove olive oil, and a cutting board wrapped beautifully in The Bennington Napa Valley’s signature gift box.

PRICE: $99 • WHERE TO BUY: WWW.THEBENNINGTONNAPA.COM

THE BENNINGTON NAPA VALLEY COPPER COLLECTION

Exclusively from India, these beautiful pieces are made with stainless steel and copper. The collection includes a strong insulated tumbler, condiment bowls, trays, gelato bowls, and many more pieces perfect for entertaining.

PRICE: $25 – $1,159 • WHERE TO BUY: WWW.THEBENNINGTONNAPA.COM

THE BENNINGTON NAPA VALLEY CORNUCOPIA OF LOCAL PRODUCTS

Enjoy a Merry Christmas and Happy Holidays with a locally curated gift box from local vendors, including Hurley Farms, Sweet Blossom, Atlas Peak Olive Oil, Rancho Gordo, Wine Forest, Mercantile 12, Napa Nuts, Anette’s Chocolate, Clif Family, Taste of Napa Valley, and so many more.

PRICE: $15 – $99 • WHERE TO BUY: WWW.THEBENNINGTONNAPA.COM

THE BENNINGTON NAPA VALLEY OLIVE OIL & MORE

Featuring a wide range of local olive oils and balsamic vinegar from Atlas Peak Olive Oil, Scarlatta Farms, Christine George, Hurley Farms, Salute Santé!’s unique grapeseed oil, and The Bennington Napa Valley’s exclusive pasta and olive oil gift sets and cruets –you are sure to find the perfect gift for the chef on your list.

PRICE: $40 – $125 • WHERE TO BUY: WWW.THEBENNINGTONNAPA.COM

THE BENNINGTON NAPA VALLEY SWEATSHIRTS, TEE SHIRTS, AND BASEBALL CAPS

The Bennington Napa Valley offers a wide range of colors, sizes, and designs in their sweatshirts, tees, and baseball caps. Items come in all sizes, including baby, toddler, and youth. Made with the finest cotton and polyester, these are created with beautiful fabrication. A great item to put under the Christmas tree. Available in sizes XS – 2XL.

PRICE: $25 – 79 • WHERE TO BUY: WWW.THEBENNINGTONNAPA.COM

JELLY BELLY CHOCOLATE & WINE EXPERIENCE

Enjoy a flight of six wines from local Suisun Valley wineries paired with a hand-made confection from the Jelly Belly Chocolate Shoppe. Jelly Belly wine glass included in each package. Tastings from 11am – 4pm daily.

PRICE: $25 • WHERE TO BUY: WWW.FACEBOOK.COM/JELLYBELLYTOURS

CREATIONS FINE JEWELERS BRACELETS BY FOPE

Introducing FOPE’s original and patented “roll on” mesh chain bracelets, crafted solely in 18-carat gold. The clasp-free design has tiny gold springs hidden between each link, making it easy to roll on wrists. These bracelets are a unique experience of contemporary luxury. Available in yellow, white, and rose gold, with or without diamonds.

PRICE: STARTING AT $2,820 • WHERE TO BUY: WWW.CREATIONSFINEJEWELERS.COM

NAPA RUNNING COMPANY GET-IN-SHAPE GEAR

Designed for racing, training and daily comfort, HOKA and ON Running deliver a well-cushioned, energetic and responsive ride. Add a Boco hat for the perfect gift!

PRICE: $29 – $200 • WHERE TO BUY: WWW.NAPARUNNINGCOMPANY.COM

NBC POTTERY GALLERY & STUDIO EARTH BOWLS STACK BY EARTHWARES

Complement your space and elevate your dining experience. Handmade, with an organic rustic edge and smooth, curved interior for service or décor, collected by Martha Stewart and in use at fine Michelinstar-rated restaurants, these bowls are perfect for a holiday meal or to beautify your home.

PRICE: $50-$750 INDIVIDUALLY OR AS A SET WHERE TO BUY: WWW.NBCPOTTERY.COM

SALUTE SANTÉ! GRAPESEED OIL

Delicious, Healthy, and Easy—Salute Santé!’s award-winning cold pressed Grapeseed Oil makes a great gift. A favorite of top chefs, selected three times on Oprah’s Favorite Things list and also featured on HBO MAX’s What Am I Eating? Use it for salads, grilling, sautéing, stir fry, or baking.

PRICE: $95 • WHERE TO BUY: WWW.GRAPESEEDOIL.COM

MAKERS MARKET SELF-CARE SOAP SETS

Indulge a loved one with self-care bliss at Makers Market, with selections including their set of locally sourced Napa Valley soaps, handcrafted for the wine enthusiast in your life.

PRICE: $40 • WHERE TO BUY: WWW.MAKERSMARKET.US/ WINE-LOVERS-SOAP-GIFT-SET/

HONEY WHISKEY BOUTIQUE PIRETTE DRY BODY OIL

Shop the modern bohemia that is Honey Whiskey Boutique for the latest fall trends, scents, and essentials, including one of our favorite collections produced by Pirette that will leave your loved ones feeling nourished and rejuvenated.

PRICE: $36 DRY BODY OIL • $78 EAU DE PARFUM

WHERE TO BUY: WWW.HONEYWHISKEYCA.COM

RIZA PLANTS FRESH PLANTS & FESTIVE POTS

Riza Plants has a festive selection of fall and winter plants with unique planting pots perfect for placing under the tree or to breathe life into your home throughout the holiday season.

PRICE: TURTLE POT $50

• GOLDFISH PLANT $15

WHERE TO BUY: WWW.RIZAPLANTS.COM

MILO & FRIENDS MAXBONE SLING CARRIER

Pets deserve to be pampered too! Cozy up to your pooch and experience next-level comfort with our ecofriendly Sling Carrier created by Maxbone.

PRICE: $89 • WHERE TO BUY: WWW.MILOANDFRIENDS.COM

STATE & FIRST CORD SHIRT BY MARINE LAYER

Select the perfect gifts for the men in your life with stylish and sophisticated clothing and accessories at State & First. Introduce versatility to your closet with our Lightweight Cord Shirt produced by Marine Layer for longsleeve season.

PRICE: $148 • WHERE TO BUY: WWW.STATEANDFIRST.COM/ PRODUCTS/L-S-LIGHTWEIGHTCORD-SHIRT

Photo by Michelle Breller Photography; Event Planning by Lindsay Scott (L. Scott Events); Florals by Cherries Florals & Event Design

THE ESTATE YOUNTVILLE Where Every Event is Exceptional

 BY LAURIE JO MILLER FARR

Step Into a Landscape of Possibilities.

As if straight from the pages of a fairy tale, The Estate Yountville exudes an air of enchantment that can be compared to the beloved story “The Secret Garden.” Upon arriving at the lush, manicured resort in the heart of Napa Valley, guests are greeted by an unassuming façade that belies the verdant beauty that lies within. Step into a world of lush gardens, serene courtyards, and elegant event spaces filled with possibilities, providing imaginative event planners with a sense of creativity, even magic.

Every corner of The Estate Yountville seems to hold a new discovery, whether it’s a secluded garden alcove for intimate moments, an executive boardroom equipped with cutting-edge technology, or a social space dripping in opulent chandeliers with serene views of olive and rose trees. Social galas, business meetings, corporate retreats, private receptions, dinners, and family reunions are some of the functions that inevitably produce

the wow factor when held at The Estate Yountville.

As a testament to the team’s unparalleled hospitality and professionalism and the property’s elegance and luxury, The Estate Yountville has rightfully earned its reputation as one of Napa Valley’s premier event venues.

INDIVIDUALIZED WEDDING INNOVATION

With a special focus on chic weddings and a myriad of innovative wedding ideas, The Estate Yountville is undoubtedly a top choice for couples seeking to make their wine-country wedding into an unforgettable day or a weekend-long celebration.

Fifteen gracious, inspired indoor and outdoor event spaces across the two extensive hotel properties – Hotel Villagio and Vintage House –are just the place to invite wedding guests to bear witness and join the festivities. The Villa at The Estate Yountville is a 6,600-square-foot five-bedroom residence ideal for wedding parties wishing to spend time together while enjoying more space with ultimate privacy.

“The Estate shines through with an outstanding events team. Their proactive and attentive approach ensured a seamless event planning process, going beyond expectations. The Estate’s commitment to excellence and customer satisfaction is truly remarkable.”

—Stephanie Cole, Cole Drake Events

What truly sets The Estate Yountville apart is its dedication to creating a wedding experience that resonates with the couple’s personalities and preferences. And because The Estate Yountville understands that each love story is unique, the individual approach to weddings reflects this. From intimate gatherings to grand ceremonies, the resort offers a diverse range of culinary experiences, all customizable to suit the couple’s dreams and desires.

From the rehearsal dinner to the ceremony to the morning brunch, a polished professional event team plans and executes picture-perfect moments that will last a lifetime.

INDIAN WEDDINGS AT THEIR FINEST

With a deep appreciation for revered cultural traditions, The Estate Yountville specializes in creating authentic and memorable Indian wedding experiences. From vibrant, colorful Mehndi ceremonies to extravagant Baraat processions under an arbor of grapevines, The Estate Yountville truly excels in hosting Indian weddings, with every aspect carefully curated to capture the couple’s wishes.

In the heart of Napa Valley, The Estate Yountville beckons to those who crave a celebration that is both grand and

intimate, both timeless and contemporary. It’s a place where dreams become reality and where the magic of love is celebrated in its purest form. As couples exchange vows under the Napa sun, dance the night away in elegant ballrooms, and explore hidden gardens, The Estate Yountville stands as a testament to the power of love and the artistry of creating moments that will be cherished for generations to come.

Experienced event planners work closely with each family to ensure that every intricate detail, from traditional décor to sumptuous cuisine, is aligned with the essence of their celebratory dreams.

SPRAWLING AND STUNNING

The 22-acre grounds at the resort are best described as sprawling and dotted with

Photo by Suzanne Karp Photography

Photo by Michelle Beller Photography

Photo by Chrome Visual Company

Photo by Chrome Visual Company

stunning event spaces set among trickling fountains and lush lawns. The many options at The Estate Yountville mean flexibility in comfortably accommodating parties of 50 to 400 guests, depending upon the set-up arrangements.

Between Vintage House and Hotel Villagio, some 15 distinctly different event and wedding venues have 55,000 square feet, both indoor and outdoor, in spaces that are intimate for private events or just right for a larger gathering. This wide range of options allows for the perfect balance between intimacy and grandeur, ensuring that every guest feels connected to the celebration while reveling in the magnificence of the estate.

AFTER PARTY EXTRAVAGANZA

When the stars come out and the night is still young, the after-party scene at The Estate comes alive. This exceptional estate has wonderful spaces such as The Pavilion with its terraced gardens and expansive lawn, The Barrel Room with its wrought-iron chandeliers and gorgeous exposed brick, and The Social, a lovely indoor-outdoor venue. Unlike venues where celebrations may be forced to wind down early, hosts may extend the festivities after midnight — until 1:30am — with plenty more music, dancing, and merriment to conclude the occasion on a high note.

DELIVERING DREAM EVENTS

The Estate Yountville stands as a testament to the art of creating unforgettable events and wedding experiences. The property’s experienced team is dedicated to personalization to create an ethereal ambiance in a venue committed to delivering beyond expectations.

For those seeking a wedding day that mirrors their unique love story and cultural heritage, The Estate Yountville’s expertise in hosting Indian weddings is unmatched. From intricate ceremonies to delectable cuisine, every element is crafted with reverence to tradition.

To have The Estate Yountville make a special Napa event into an exceptional one, contact the team to discuss details of the gathering.

www.theestateyountville.com

Winery Partner Tastings: Every Thursday and Friday

Live Music: Every Thursday, Friday, and Saturday evening

Resort Pass: Day Usage at the pools

for example:

Spa: A 20% discount on spa services, Tuesday –Thursday

More events: Visit the website for event listings throughout the year, including Crush It, holiday events, and special menu offerings.

There’s always something happening at The Estate Yountville. As locals know, a lively calendar of events is filled with appealing offerings,

Photo by Bob McClenahan

HESS PERSSON ESTATES Adventures Await Atop Mount Veeder

 BY LAYNE RANDOLPH | PHOTOS BY SEAMLESS CONTENT COMPANY

At the top of Mount Veeder, housed in a historic winery built in the 1800s, is Hess Persson Estates. Ideally placed for stunning panoramic views of the surrounding slopes and Napa Valley below, the estate is a popular destination for both tourists and locals.

One of the most unique appeals of visiting the estate is the ability to enjoy not only wine but also art. Donald Hess first made Mount Veeder the home of his winery in the 1970s – then known as The Hess Collection – and shortly after that, opened The Hess Collection Art Museum to the public. Today, the museum holds the Hess family’s extensive collection of renowned contemporary works by artists such as Andy Goldsworthy, Frank Stella, and Robert Rauschenberg.

When planning a visit to the winery, the Estate Tour & Tasting can include a private walking tour of The Hess Collection Art Museum guided by Museum Director Robert Ceballos. A seated tasting of equally impressive estate-exclusive wines offers curated culinary add-ons featuring seasonal garden produce, sweet bites, and local cheeses.

An alternative tour of the estate grounds is also available. Not to be missed is the Lions Head Cellar, which features a preserved, towering fermentation tank that was crushed in the 2014 earthquake, which nearly destroyed the cellar. A reminder of the challenges of mother nature, the tank also symbolizes the investment the next generation of the Hess family, Tim and Sabrina Persson, made to transform the space into a cutting-edge facility.

The estate’s new Cabernet Appellation Tasting leads the terroir-curious through the distinct flavors of single-sourced Cabernet Sauvignons from famous appellations such as Mount Veeder, Moon Mountain, Rutherford, and Oakville.

For the adventure seeker, the estate offers an ATV Vineyard Tour & Tasting. Guests get the chance to explore acres of mountain vineyards before enjoying an exquisite pairing of current releases with seasonal culinary creations from Executive Chef Chad Hendrickson.

The estate’s Wine & Chocolate Experience, one of the only experiences of its kind available in Napa Valley, has become a popular favorite. Beyond what you might expect of a traditional wine and chocolate

pairing, “it’s an interactive, hands-on experience with in-house Chocolatier Chef Jason Collins,” shared Hannah Bradford of Hess Persson Estates. “Chef Collins teaches guests how to create their own custom chocolate bar, including their choice of gourmet additions from dried fruits to wineflavored sea salt. Then, guests learn the ins and outs of pairing chocolate with wine. It’s an amazing, immersive process.”

Other offerings include the Blending Experience and the Tour of the Palate. This two-part experience begins in The Hess Collection Art Museum and ends in the estate dining room overlooking the vineyards, where a 3-course tasting menu designed by Chef Hendrickson is served.

In early February (perfectly timed for Valentine’s Day), Hess Persson Estates will host a Winemaker Dinner. Guests will be hosted by Museum Director Rob Ceballos and Winemaker Stephanie Pope, with the opportunity to wander The Hess Art Museum, taste selected wines, and enjoy a special tasting menu inspired by the museum’s works.

CALISTOGA’S VAULT FEATURES

The Vault Portfolio

 BY FRAN MILLER | PHOTO COURTESY OF VAULT WINE + ARTIFACTS

As proprietors and partners of Calistoga’s VAULT, one of Napa Valley’s most unique wine-tasting venues,  Trevor Mallett and Mario Sculatti feature wines from five of their best vintner friends in addition to their own brands within their Vault Portfolio, an innovative collection of wines made with grapes from the finest local vineyards. A combination of three labels, the  Vault Portfolio includes Kanamota, Fowl Play, and Mallett, each showcasing Napa’s varied and unique terroir and nuances.

Each label is available to taste and purchase at VAULT, an innovative wine collective and antique gallery featuring leather Chesterfield sofas, club chairs, exotic carpets, captivating hand-blown glass lighting fixtures, and a solid copper bar. The space is filled with significant winemaking antiques, such as a 12-foottall Roman press, vintage corkscrews, and a historic riddling rack table. Its large modern garage-style doors open to a 1200 sq. foot patio framed by maple trees.

With a Sonoma State MBA, Trevor runs the business while Mario makes the wines. A fourth-generation Napan and winemaker, Mario follows in his family’s storied footsteps. His winemaking journey began as a child in his family’s old St.

Vintners currently at Sculatti and Mallett’s VAULT:

Kanamota

Fowl Play

Mallett Vineyards

Hindsight Vineyards

Bluford Wines Paraday Family

Sarah Francis Wines

Petrified Forest Vineyards  Stringer Cellars

Helena vineyard, where cellar stories were shared around the dinner table. In the early 1930s, his great-grandfather Frank was a dedicated vineyardist of what is now Bill Harlan’s Napa Valley Reserve vineyard. His grandfather Gaetano served as ranch manager for Beringer Vineyards, planting vines within 750 virgin acres from Knights Valley to Yountville, and his father Ron joined Chateau Montelena as cellar assistant, where he played an integral role in helping to craft the legendary Judgment of Paris-winning 1973 Montelena Chardonnay. Ron also worked in the cellars

of Charles Krug Winery and later Robert Mondavi Winery before Mario’s birth.

Having grown up witnessing, participating in, and appreciating his family’s rich winemaking heritage, Mario knew that his future was also in winemaking. To learn as much as possible, he sought out mentors and was most influenced by Denis Malbec, originally the cellar master of Chateau Latour. So great was Malbec’s guidance that to this day, Mario employs Chateau Latour winemaking protocols in his creations, and when confronted with a conundrum, he asks himself, “What would Denis do?”

With the invaluable lessons passed down by his family and mentors, Mario shares in his Sculatti family winemaking heritage by crafting exceptional wines that embody the essence of Napa. With every bottle produced within The Vault Portfolio, Mario pays homage to the generations of Sculattis before him, those whose dedication to the Napa Valley helped to make the revered wine region what it is today.

FOR MORE INFORMATION

www.vaultcalistoga.wine

Legacy.

Since 1943, the Mondavi family has continued Krug’s legacy. Five generations later, the family remains committed to the stewardship and future of this iconic place.

Innovator and visionary Charles Krug opened the very first tasting room in California and changed the wine industry forever.

© Charles Krug Winery. Please enjoy responsibly.

Hertelendy Vineyards’ Success is HARD EARNED

 BY FRAN MILLER | PHOTOS BY BRYAN GRAY PHOTOGRAPHY

Rather than use local water during fermentation, Hertelendy personally trucks fresh water from Lake Tahoe, filling his car with up to 15 kegs. “It just tastes better, so it’s worth the effort,” says Hertelendy. He recently moved his entire operation to a different facility solely for its valuable optical sorter. “It makes a tremendous difference.” And he utilizes the longest corks in the industry (60mm), necessitating him to hire a specialist to hand cork each bottle. “A longer cork is just more luxurious.”

Along the way, Hertelendy has deftly dealt with hardship. He planted baby vines around the perimeter of his vineyard, only to have them burn to the ground in 2020, a loss of seven tons of fruit just before harvest. A freak forklift accident left him watching helplessly as 500 gallons of his absolute best block Cabernet ran down the drain within seconds. He spent hours researching the world’s best flockers and thousands of dollars to flock his first Chardonnay labels, only to have the effort turn out disastrously. And he’s been both flattered and shocked by a distant relative’s attempts in Europe to capitalize on Hertelendy’s brand recognition.

Yet, it’s the failures and hardships that continue to motivate him. “What differentiates me from my competitors is my attention to detail and the extreme lengths that

To an outsider, it all seems so easy. Grow some grapes, harvest, crush and ferment them, bottle the juice, and slap on a label. But the truth is, winemaking is not necessarily for the faint of heart, something Ralph Hertelendy knows well. As proprietor of Hertelendy Vineyards, Hertelendy has gone to extreme lengths to ensure his brand’s success. Two recent 100point ratings from The Wine Independent and Robert Parker Wine Advocate for his 2021 Legend Cabernet Sauvignon are a testament to his efforts.

Hertelendy’s road to vinous praise reads like an adventure novel. Beyond the fruit sourcing, blending, and typical winemaking decisions, he goes above and beyond in producing super-quality wines and also creating a vibe. At his brand’s outset, he traveled to France in search of wine label inspiration. The Louvre and Versailles each spurred his creativity, inspiring the borders of his distinctive label

design, which is derived from his family’s 1000-year-old coat of arms. Depending on the varietal and vintage, his labels glow in the dark, change color, and seemingly come alive via augmented reality (AR) animation. He’s currently working on a label that will physically move within consumer hands. All of this creativity is entertainingly chronicled within his social media venues.

I’ve gone to make the brand what it is,” said Hertelendy. “I’m always trying to push the envelope of what’s cool and captivating.”

Sample Hertelendy wines at high-end Napa restaurants such as The French Laundry, Press, and Morimoto. By-appointment tastings are currently held at The Caves at Soda Canyon.

FOR MORE INFORMATION www.Hertelendy.com

“I’m always trying to push the envelope of what’s cool and captivating.”

40 YEARS of TERROIR Canard Vineyard’s Storied Grapevines

 BY LAYNE RANDOLPH | PHOTO COURTESY OF CANARD VINEYARD

Canard Vineyard has been making hand-crafted estate wines in Napa Valley since 1984. However, it has remained a bit of a secret as they produce a very limited number of cases each year and, until recently, were not open to the public for tastings. Most of their highly coveted wines go to their loyal members, who receive an annual allocation. The remaining few cases make it to some of the top restaurants in the U.S. and a handful of fine wine shops. But now they have finally opened their door– after 40 years– to host a few private tastings a week.

The historic Calistoga vineyard was established in the mid-1800s by one of Napa’s founding fathers, Reason P. Tucker, who acquired the property in a land grant from General Vallejo for his help in rescuing the Donner Party. Zinfandel was planted before the turn of the last century, and remarkably, six acres of those ancestral vines still stand today. Current owners, Rich and Carolyn Czapleski, recall how a phone call in the early 80s from Robert Mondavi and Joseph Phelps saved those old vines: “We were about to pull them out and replant with Cabernet Sauvignon, but those two calls changed our minds. They mentioned how the vineyard was part of the history of Napa Valley and that it was an ancient field blend of Italian grape varietals that could never be

replicated. So, we didn’t pull them out. And now, some of those vines are 140 years old. They don’t produce much, but what they do give us makes an exceptional wine.”

Rich and Carolyn have spent the last four decades restoring the property, cultivating the highest quality Cabernet Sauvignon, Merlot, Cabernet France, Petit Verdot, and Zinfandel. “We dry farm the entire vineyard,” said winemaker Brian Graham. “Zero irrigation is used in growing our grapes. We practice the same farming techniques found in Bordeaux,

where I learned to make wine. Forcing the grapes to find their own water gives them character and creates small but intensely flavorful grapes.” Brian Graham added, “The drawback is the low yield, which is why most of Napa will not dry farm. But we choose to sacrifice yield for quality and a sense of terroir.”

And sacrifice they do, their total production for 23 acres is less than 3800 cases of wine, which is why the wines are often difficult to obtain. As they celebrate their 40th year of making wine in Napa Valley, they are thrilled to finally be able to host a limited number of guests each week at the historic vineyard for private tastings. Managing Director Adam Fox stated, “Canard Vineyard is old-school Napa Valley. Visiting here is a bit like stepping back in time when the Valley was mostly just grape growers and winemakers. There is an authenticity here that is hard to find today, and we love to share that with our guests.”

for everyone on your list

We invite you to stay with us on our vineyard estate in our beautiful Country Chic Barn. A historic dairy barn renovated into a charming two bedroom luxurious cottage with all of today’s modern amenities. Located minutes from downtown Healdsburg amoung many top wineries – guests can enjoy endless scenic vineyard views. It’s the perfect way to spend the holidays, have a romantic getaway, or sneak away for a fun girls’ weekend. Give the gift of a Wine Country Getaway.

minority, woman-owned

Harvest At Grgich Where Regenerative Farming Takes Center Stage

 BY JILLIAN DARA | PHOTOS COURTESY OF

“At Grgich Hills, we grow grapes like my grandfather did, farming without chemicals and pesticides,” said Ivo Jeramaz, winemaker and VP of Vineyards and Production at the Rutherford-based winery.

Jeramaz began his winemaking career in his native Croatia, where he learned to grow grapes and make wine on his family’s small subsistence farm. He never intended to make a career out of it, however. Instead, he earned a degree in engineering in hopes of one day immigrating to California in pursuit of a job in that field. Jeramaz moved to Napa in 1986 with the help of his uncle Miljenko “Mike” Grgich – the famed winemaker who crafted the winning Chardonnay at the 1976 Paris tasting – and quickly fell in love with the world of winemaking that he found, pivoting careers to work for his uncle at Grgich Hills Estate.

Now, almost three decades later, Jeramaz is still humble, working with the land in the most sustainable way to create a more authentic and distinctive wine. “Mike taught me early in my career that you need great grapes to make great wine,” he shared. “Through our natural farming, it’s been very rewarding to see the soil alive with healthier plants than under conventional farming.”

Improving the health of Grgich Hills’ 365 acres of vineyards has always been Jeramaz’s key focus since taking over vineyard management in 2000. That year, he began farming all five of their estate vineyards organically and achieved total organic certification in

2006. He started working with biodynamic preparations in 2005, which he continues to implement to this day.

However, Jeramaz is most excited about regenerative farming, a practice he began applying to vineyard operations in 2019. Regenerative agriculture prioritizes soil health and the maintenance of a diverse microbiome, and has the most rigorous certification process, enforcing standards for land management, employee welfare, and biodiversity. Grgich Hills was proud to become one of less than 20 wineries worldwide to receive Regenerative Organic Certification in March of 2023.

By focusing on soil health, regenerative farming subsequently contributes to fighting the impacts of climate change and rehabilitating natural ecosystems — and in terms of wine, this style of farming permits a clearer sense of place in every sip. “On a chemical level, we’ve been seeing a better ratio of sugars to acids in white wines and more tannins and polyphenols – the compound that creates vivid colors – in reds,” said Jeramaz.

Jeramaz is looking forward to an excellent yield this harvest season, expecting a crop that could be 20% larger than average. “The vines are looking much healthier and less stressed thanks to our unusually cool and wet weather this year,” Jeramaz said. “Now we just have to hope there aren’t any late-season heat spikes, and we’ll be looking at a fantastic harvest.”

During harvest, Grgich applies sustainable techniques like hand-picking grapes to ensure they aren’t broken by mechanical pickers, which can lead to oxidation or bacterial growth. Additionally, Grgich repurposes any pomace produced during the winemaking process and uses it as a base for the compost sowed throughout their vineyards. “This is a very natural way to reintroduce those nutrients back into our vineyard ecosystem,” said Jeramaz.

As Jeramaz and Grgich Hills continue to navigate the simultaneous hurdles and rewards of regenerative farming in the vineyard, they hope to continue their efforts by working with like-minded farmers both in the valley and further afield. “I believe that all of humanity would greatly benefit if regenerative farming were widespread, not only in winemaking but in all types of agriculture,” concluded Jeramaz. “Farming is one of the most important jobs in the world – farmers provide us with the sustenance we need every day, and when they grow their crops in a healthy system, food can be like medicine.” FOR

GRGICH HILLS

Photo by Alexander Rubin

UNIQUE DISTINCTVESSELSWINE

Thinking Outside the Barrel with Less Conventional Aging Vessels

 BY JILLIAN DARA

It’s that time of year – the Valley is freshly buzzing from harvest activities and anticipation for how 2023 will show in the region’s wines. As producers ferment, crush, and prepare to bottle and age their wines, it’s a unique opportunity to spotlight the wineries tapping into less conventional techniques, using vessels like concrete eggs for fermentation or foudre and amphorae for long-term aging.

Perhaps one of the earliest examples of aging vessels is amphorae, used in Greek and Roman times; the clay pot was used to store their wines. It later became useful in aging as the amphorae were buried underground and maintained wine at a steady temperature. Today, the amphorae technique is still used, however, the principal reason behind it has changed. Now, amphorae have inspired a number of unique aging techniques around the world that coerce regional characteristics from indigenous grapes and impart distinct textures and bodies of wine.

In Napa Valley, Bouchaine offers a tasting experience called Vine to Vessel to demonstrate how different vessels affect a wine – comparing amphorae against concrete eggs, acacia barrels, and large casks. “[It] gives guests a chance to peek behind the curtain and see how winemakers consider the way vessels impact the flavors of a finished wine,” explained Chris Kajani, president and winemaker at Bouchaine. “Tasting the same wine from amphorae versus concrete egg or acacia barrel versus large format French Oak shows you how a vessel changes aroma, flavor and even mouthfeel.” In this case, that’s an influence of subtle earthy notes and softened tannins.

On the contemporary end of the aging vessel spectrum are concrete eggs. Drawing inspiration from the ancient amphorae, concrete eggs have gained popularity over the past decade as an alternative to oak and stainless steel as it permits the terroir of single vineyard wines to shine through. In Calistoga, Castello di Amorosa has experimented with concrete eggs for their Chardonnay, Pinot Bianco, and Gewurztraminer. Ultimately, winemaker Peter Velleno dedicated all six of their concrete eggs to the single variety that was their most successful: Cresta d’Oro Vineyard Rosato, their 100 percent Pinot Noir Rosé in dry style. Velleno said, “without the oaky impact from barrel aging,

Photo courtesy of Castello di Amorosa

Photo courtesy of Ehlers Estate

Photo by Emma K Morris courtesy of Mayacamas Vineyards

the concrete allows the wine to retain its fruity characteristics.”

At St. Supéry Estate Vineyards and Winery in Rutherford, concrete eggs have been used since 2018 for fermentation of select Cabernet Sauvignon, Merlot, and Malbec blocks, of which the concrete eggs allow a discerning textural mouthfeel. They’ve also been using cold concrete fermentation for their white wines, Sauvignon Blanc and Semillon, since 2019. In fact, St. Supéry bottled their first experimentation with Sauvignon Blanc as they were instantly impressed with the results. “We find it adds a richly textured mouth feel and minerality to the wine, which is unique compared to other fermentation vessels,” shared Mitzi Inglis, director of marketing and communications for St. Supéry Estate Vineyards and Winery.

Flora Springs also uses concrete eggs for white wine. In this case, their flagship Soliloquy blend is produced primarily from a rare Sauvignon Blanc clone– now unique to the family-owned winery and kept alive after nearly going extinct 30 years ago – as well as some Chardonnay and Malvasia. The concrete egg is used

during the fermentation process for the Chardonnay that is ultimately added to the white blend. Flora Springs credits the concrete eggs’ shape and material for infusing the wine with “the perfect level of oxygen during fermentation, subsequently affecting the minerality of the wine to result in a mineral-forward Chardonnay (as opposed to a rich Chardonnay) that eloquently complements Soliloquy’s Sauvignon Blanc,” shared Enrico Bertoz, Flora Springs winemaker.

Ehlers Estate uses concrete eggs for fermentation and aging with Sauvignon Blanc. Most recently, the St. Helena winery produced their St. Helena Sauvignon Blanc 2022 by fermenting and aging the wine for six months in 25 percent concrete egg. The winery explained how the shape of the egg allows the natural lees formed during fermentation to stay in suspension during aging and, therefore, to stay in contact with the wine for a more extended period, which creates a build in volume, creamy texture and an enhanced complexity of aromatics. It adds layers but maintains the minerality and freshness, a signature of a quality Sauvignon Blanc.

Straying away from concrete, foudre is another aging vessel suited to aging wine long term. The large wooden vat can store up to a thousand liters of wine and is renowned throughout France’s Rhône Valley. The surface area to wine volume allows less oxygen transmission rates per unit volume than smaller vessels. Mayacamas Vineyards and Winery has been using foudre at their Napa winery for more than a century. “We have one foudre that is 100 years old and still in use,” shared winemaker Braiden Albrecht, who adds that it likely dates back to 1889 when the stone winery was completed. “Foudre use is integral to the wine style of Mayacamas,” said Albrecht, noting that Mayacamas ages Cabernet Sauvignon, Merlot, and some Chardonnay in foudre, which permits a more extended period of time in wood for tannins to soften and less oaky flavors imparted, respectively.

As local wineries continue experimenting and relying on unique aging techniques, don’t hesitate to ask a favorite label or producer about what’s next for them – especially in the current season. Maybe this vintage will lead to new beginnings.

loves wine should seek out a visit here. ...the perfect balance of casual and informative.”

NAPA VARIETAL SERIES:

Tempranillo

Napa Valley’s Expressions of Spain’s Noble Grape

 BY JILLIAN DARA

Tempranillo vineyards, photo courtesy of Artesa

Revered as Spain’s most important grape, the thick-skinned, black Tempranillo grape is particularly beloved for its showing in Rioja wines, of which it comprises the majority blend with other regional red grapes such as Garnacha, Mazuelo, and Graciano. As a singular expression, though, Tempranillo is impressive. It’s meaty. It’s savory. It’s grippy. The color is dark and brooding crimson with hints of purple. Its structure is often likened to that of Cabernet Sauvignon, while its flavor profile is what makes it unique; a young Tempranillo is fresh and fruit-forward, while an aged expression is full of tobacco and leather notes that pairs particularly well with fatty meats, like charcuterie, linguica, and lamb.

The grape responsible for the eponymous wine (except for in Rioja, where it’s a DOCa, Denominación de Origen Calificada) is consistently the first red grape to ripen, which is how it earned its name, stemming from the Spanish word of temprano, which translates to “early.”

Outside of Rioja, Tempranillo is popularly grown throughout Spain’s central and northern regions, like Ribera del Duero, Navarra, and Toro, as well as in Catalonia on the border of France (here it’s referred to as ull de Ilebre). There are also prolific plantings in Portugal’s Alentejo and the Douro Valley, in Mendoza, Argentina, Baja Mexico’s Valle de Guadalupe, and right here in Napa Valley. Tempranillo’s California history dates back to the early 1900s when it was planted in the Central Valley. It was called Valdepeñas at the time and did not do very well based on the area’s flat, hot, and dry terroir. It’s only been over the last few decades Tempranillo has become a rising star in the state when planted in cooler climates and at higher altitudes. It can be found in limited quantities in Napa Valley, and what’s available is worth the exploration among the wineries investing in its future here.

Artesa Vineyards & Winery

Artesa was founded in 1991 by Spain’s oldest winemaking family, who ventured to Los Carneros to create the next generation of estate-grown, artisanal wines. With such established Spanish roots, it only makes sense that the winery produces several Tempranillo expressions, including traditional full-body styles, limited release, and blends such as The Tradició and The Galatea.

The 2018 and 2019 Tempranillo from Alexander Valley are on current release, with both wines highlighting what the winery describes as “capturing the essence of this unique grape when grown and produced in California.” Sourced from five different vineyards (60% Napa Valley, 40% Sonoma County) that reflect Tempranillo’s ideal growing conditions: warm summer days are rapidly cooled by evening fog from the Pacific Ocean, which protects their flavor and boosts acidity and rocky, well-drained soils create a layered Tempranillo with intense fruitiness and lush tannins. The 2018 Tempranillo is blended with 4% Grenache, expressing intense boysenberry, blueberry, and cassis on both the nose and palate before transforming to dark cherry and blackberry, featuring rich tannins with a lengthy finish. The 2019 Tempranillo is blended with 7% Grenache with similar characteristics but differing aromatics of crushed dry violet and mocha. Both spend time in 100% French Oak Barrels– 40% New Oak.

The Vice Wine

Only 314 cases of The Vice’s Batch #86, their 2021 single vineyard expression of Tempranillo, was just released. Lovingly referred to as “Casa Mono 2.0,” the latest launch is an extension of their first experiment with Tempranillo, which was inspired by founder and Vicemaker Malek Amrani and his wife’s first date at Casa Mono, the Michelin-star Spanish restaurant in New York City. The grapes are sustainably grown in Carneros on the foothills of Mount Veeder with minimal intervention winemaking – 100% unfiltered and unfined with 16 months of aging in French Oak barrels, 30% new oak. Amrani described an exotic

nose of plum, black cherry, and cassis with tea, tobacco, and cedar notes. The mouthfeel is pure velvet as bursts of rhubarb and red currant shine through before a sweet vanilla and slight spice finish.

Parador Cellars

Named after the castles, palaces, fortresses, convents, monasteries, and other Galician traditional buildings referred to as Paradors, the Yountville-based winery is renowned for creating the “benchmark of Napa Valley Tempranillo” in traditional, old-world style. Their current release, the 2016 Parador Tempranillo, uses grapes from the winery’s original planting of Tempranillo – sourced from Ribera del Duero and Rioja cuttings in 1998 – at the 1,500-foot-above-sea-level Stagecoach Vineyard in the Atlas Peak AVA. The site has proven to be “an exceptional location for intense varietal character and profound tannin structure,” shared Steven Ventrello, owner and winemaker at Parador. The vintage was aged 20 months in previously used, older French Oak barrels, presenting minimal oak in the final wine and a rich fruit profile with a dry finish that Ventrello said is classic of the Ribera del Duero.

Truchard Vineyards

The 2019 vintage is 100% Tempranillo, produced from the Truchard’s two acres of 1998 plantings on the southern part of their estate vineyard in the cool Carneros

region. The wine was aged for 10 months in French and American Oak, 85% and 15%, respectively. While it is currently drinkable, Truchard suggests, with careful cellaring, that the wine could age elegantly over the next 10 to 15 years. Truchard Tempranillo’s aromas are full of plum and pie cherries with subtle hints of cedar and tobacco. The wine’s flavors are layered on the palate, starting with red currants giving way to sweet vanilla and a delicate minerality before finishing with the varietal’s quintessential spice.

Jarvis Estate

Motivated by the advice from their long-time consultant, Dimitri Tchelistcheff, Jarvis originally planted an acre of Tempranillo for limited production in 2005. Now on their 2019 vintage, Jarvis’ Tempranillo is concentrated with a bouquet of mixed berry, earth, and spice; the palate of plum and cherry gives way to rounded tannins. The wine is unfined and unfiltered, aged for a minimum of 12 months in 100% French Oak, which the estate says makes it especially food-friendly.

Tempranillo grapes, Photo courtesy of Artesa

Photo courtesy of Artesa Vineyards

Photo by Jim McCarthy courtesy of Truchard Vineyards

PORTO: A Spillage of History

It’s not a place. It’s a feeling. Residents and tourists share this description of northern Portugal’s Old City of Porto, and its magnificence cannot be disguised. That declaration resonates each morning until the late hours of the evening when one looks out to the River Douro from myriad premier viewing spots from Vila Nova de Gaia.

 STORY AND PHOTOS BY CHARLENE PETERS

Porto’s medieval city charm comprises its magnificent river and six iconic bridges, including Ponte Dom Luis I, designed by a German disciple of Gustave Eiffel, with a lower level for foot traffic. While crossing the River Douro via footbridge is a rite of passage, taking a rabelo from Ribeiro do Porto to Cais de Gaia connects one to the history of Porto’s top export— fortified wine.

Both rabelos and Port are symbols of Porto’s history. These canoe-shaped, widebellied boats with a pronounced arch at each end have transported barrels of wine on the River Douro since the 1600s. When the waters were choppy, the wine sloshed out of the barrels, exposing it to oxygen. To avoid arriving in England with oxidized wine, the barrels were topped off with brandy from Spain–and fortified wine was born.

Across the River Douro from the historic center of Porto, a row of Port houses and caves along the harborside of Vila Nova de Gaia are where old, blackened barrels and casks preserve various blends and styles of fortified wines. Per the European Union Protected Designation of Origin (PDO), only wines from Portugal can be labeled as Port, and its recipe is convoluted. First, Port’s fortification has stayed the course in history, adding brandy from Spain or France, a decision made independent of each Port house. Approximately 20 percent of wine spirits are added to a blend of grapes harvested in the Douro Valley. The brandy ceases the fermentation of the wine, creating a distilled product that, dependent upon how it’s stored, can be immediately consumed upon bottling or saved in a cellar for decades to come. The

categories of Port include white, ruby, latebottled vintage, and aged tawny versions, among others.

With over 250 grape varietals that grow in Portugal, 30 are traditionally used to create Port. Dozens of Port houses in Vila Nova de Gaia ensure that Port is plentiful for guests who visit to taste and explore. To gain a firsthand experience of Port is to visit the two most important regions involved, Vila Nova de Gaia for the cellars and the hilly vineyards in the Douro Valley, about an hour’s drive away.

WHERE TO STAY

In Vila Nova de Gaia, The Yeatman Resort is framed by wind-tipsy Cypress trees perched

on a hill across the cobblestone street that leads to Taylor’s Port House. The Yeatman was built with sustainability in mind and is owned by the Fladgate Group, which includes Taylor’s Port Cellars. Each of its guestrooms is named after a Port house partner. The resort’s spacious verandas and Eiffel-esque iron design touches add to the ambiance of its premier views of the River Douro and Spanish-tile terracotta rooftops of The Golden City. Each of this resort’s nine floors is a museum unto itself, with artwork at every turn and a center staircase of elegance. On the eighth floor is a private wine education space, and on the ninth floor is the lobby and wine shop. The resort spa includes a Turkish hammam and infinity indoor pool plunge, accessed

Rabelos on the River Douro.

A premier guestroom in The Yeatman.

Dessert at 1828, a pairing plate with Port.

via a wine-cask staircase. Body-contoured, heated tile lounge structures extend the benefits of a spa treatment, as will a detox tea and time spent in the relaxation room that overlooks the magnificent river and city views. // www.theyeatman.com

To fully grasp the origins of Port, head to where the grapes thrive in Quinta Sao Luiz in the Douro Valley, about an hour or so drive (or train ride) from Porto to The Vine House, which is surrounded by shist-ledged vineyards overlooking the Douro River. Springtime or autumn months are the best times to visit and marvel at the rows of grapevines— each vine a different varietal, and where the blending begins in the soil. // www.booking.com/hotel/pt/quinta-de-saoluiz-the-vine-house.html#map_closed

restaurant, Gastronomic, oversees the menu for all of the resort restaurants, and an amuse bouche of an ‘olive’ plate is a gastronomic illusion – the thinnest shell of goat milk butter stuffed with tapenade. // www.the-yeatman-hotel.com/en/food/ the-orangerie

WHERE TO SIP

Established in 1692, Taylor’s Port Cellars is the quintessential Port house where guests take a self-guided tour of its cave to receive an education in Port and end with a tasting. Within the row of Port houses in Vila Nova de Gaia, tastings range from a chip dry white to a 50-year-plus caramelcream tawny. // www.taylor.pt/us

Adjacent to Cálem Cellars is Kopke House, the oldest Port wine house, where 1928 Ports are proof of this fortified wine’s age-ability. Winemaking Director Carlos Alves is the decision-maker when it comes to blending Douro grapes to create this PDO Port. // www.kopke1638.com

At the end of the 19th century, graphic artist Adriano Ramos Pinto founded the House of Ramos Pinto, partnering with his brother, António. A guided tour inside this museum of artifacts and posters spans its pioneering history. The cellar is where mold-covered bottles of Port continue to age, and it isn’t unusual to sip on a 20-yearold tawny with a bit of 1924 Port blended in the bottle. // www.ramospinto.pt/en

Inside WOW is The Wine School, where anyone can sign up for a private class, a group tasting – or WSET certification. Worth noting is the filtration system within the classroom that eliminates outside odors from nearby restaurants or other aromas that would impede the learning experience in tasting wines. Outside the classroom is a casual tasting room with seating for drop-by tastings of Portugal wines, such as an exceptional white Azorean Antonio Maçanita Verdelho and a red Luis Pato Vinha Pan Vinho Tinto with leather notes and taste of Twizzler. // thewineschool.wow.pt/tws-en

FOR MORE INFORMATION

www.visitportugal.com/en

WHERE TO DINE

In 1828, a civil war determined the democracy of Porto. Today, 1828 is one of the restaurants inside WOW, and its servers are dressed in battle uniforms. The décor rivals the river views below, and on the menu are Port-pairings with smoked meats, including a four-year aged beef. // www.wow.pt/pt/ restaurantes/restaurante-1828

The glass-encased restaurant, Uva (translation: ‘grape’), is part of Cálem Cellars. Its location is steps from the Port house on the river’s edge in Vila Nova de Gaia. // www.chefantoniovieira.com/uvabycalem/en

The Orangerie inside The Yeatman serves John Dory, a white fish of the region, as well as boar, octopus, and prawn dishes. The chef of the two-Michelin star

Porto’s medieval city charm comprises its magnificent river and six iconic bridges, including Ponte Dom Luis

I, designed by a German disciple of Gustave Eiffel...

Ponte Dom Luis I, one of six bridges in Porto.

A 50-year-old tawny port tasting at Taylor’s is best enjoyed with dessert of crème brulee.

Inside the aging cellar at Ramos Pinto, mold covers the bottles.

Holiday Desserts Deserve Festive Pairings

 BY JILLIAN DARA

With the holiday season approaching, it’s time to start thinking about what favorites will be served on this year’s table. For many families, it’s all about tradition, pulling out grandma’s stuffing recipe, leaning into dad’s basting technique, and arranging the place settings meticulously, just like mom. The festive season is also a time to savor the sweet treats; pies, cookies, and cakes are often only served once a year and thus enjoyed until the last bite.

Since there’s so much anticipation around beloved holiday desserts, it’s crucial to have a proper wine pairing, especially as many of these celebratory desserts are packed with pungent flavors and spices. From pumpkin pie to molasses cookies, here are some ways to elevate the season’s favored desserts.

At Bouchon Bakery, Chef Nicholas Bonamico shared that apple pie is one of his favorite holiday desserts. Though he grew up making the classic pie based on a Betty Crocker recipe with his grandmother, he now sources the finest apples for this dessert at the Yountville institution. To accompany the festive pie stuffed with spiced and stewed apples, Bouchon head sommelier Kelly Booth suggested a late harvest Chenin Blanc from the Loire Valley for its “notes of honey and a rich fruitiness that pairs well with desserts based on stone and tree fruits.”

Another iconic holiday pie is pecan pie, which Materra Wines advised to pair with their Cunat Family Vineyards 2021 Nekomata Port; the deep, rich flavors of honey and almond stand up to the nutty richness of pecan pie for a balanced and elegant pairing. It is also excellent with molasses cookies. “The sweetness of the molasses cookies dances harmoniously with the velvety richness of our Nekomata port,” the team shared.

When it comes to berry pies, like cherry or boysenberry, a fruity Rosé such as Markhams’ 2021 Oak Knoll Rosé of Pinot Noir or 601 Cellars’ 2022 Rosé of Grenache from Rutherford’s McGah Heritage Vineyard are formidable picks. The wine’s bright red fruit flavors and light acidity complement the red fruit in the pie and its buttery, flaky crust.

Chandon California Winemaker, Pauline Lhote said for pumpkin pie, Chandon Etoile Brut is distinctive for its tiny bubbles, elegant aromas, and notes of brown spices that pair well with the pie’s subtly sweet and aromatic flavors.

On the topic of bubbly, Frank Family Vineyards’ Blanc de Blancs pairs delightfully with a variety of chocolate nibbles that tend to take over table spreads after dinner – chocolate bourbon balls or chocolate-covered pretzels. And JCB Collection’s sparkling Brut complements

the layers of cocoa and brioche in a chocolate babka.

Chef Elliott Bell from Charlie’s in St. Helena shared that he enjoys making his version of his mother’s banana bread. “We use whichever fruits are in season, like persimmons around Thanksgiving. The warmth of fall spices and richness of fruit pair nicely with a smooth, lower alcohol Cabernet (like that from Hayfork Wine Company) or a balanced, crisp white wine (like that from Massican Wines).”

At the Four Seasons Resort and Residences, Chef Rogelio Garcia pointed to a classic Mexican dessert, bunuelos – a thin dough rolled out and fried for a crispy bite before being dusted with cinnamon and sugar. For this, Auro’s Sommelier Derek Stevenson pairs it with a Loire Valley Chenin Blanc done in a demi-sec or moelleux style from Vouvray: “The layers of caramel pear, golden apple, ginger spice, and honey. These wines can age for years, and their beautiful acidity harmonizes with the festive foods.”

Lhote also shared a globally-inspired holiday cake from where she grew up in France – bûche de Noël, a flourless chocolate cake rolled with a cocoa mousse into the shape of a log. Due to its decadence, Lhote said this dessert requires a “lush and refreshing” sip like that of a sparkling Demi-Sec. “Demi-Sec is ideal for sipping after dinner with a sweet treat. The grapes are harvested at night to keep the fruit cool and preserve freshness, so the balanced sweetness and acidity is lovely.” For a local interpretation of bûche de Noël, Sweetie Pies Bakery in downtown Napa specializes in these sweet treats during the holiday season.

And for those who may opt for a sweet wine, a savory cheese course offers the ultimate opportunity to pull out the dessert wines. Port or Madeira and Stilton blue cheese are a traditional pairing, but they also get along well with Gruyère and hard cheeses, such as Parmesan. Adding some candied nuts, such as pecans or walnuts, will bring out the nuttiness of the wine. Spanish cheeses, such as Manchego or Cabrales, pair perfectly with a nutty Sherry, and Sauternes is sublime next to a salty rind cheese, like Brie or Epoisses.

Whether staying with tradition or venturing into new sweets territory, Booth concluded with a key reminder for holiday dessert pairings. “In general,” he shared, “when pairing wine with dessert, the wine must always be sweeter than the dessert, or else the sweetness will wipe out the flavors of the wine.”

Since there’s so much anticipation around beloved holiday desserts, it’s crucial to have a proper wine pairing, especially as many of these celebratory desserts are packed with pungent flavors and spices.

“A Tiny Chef’s Jacket and a World of Michelin Stars”

 BY LAYNE RANDOLPH | PHOTO COURTESY OF V. SATTUI

Fifteen-time Michelin Star Chef Stefano Masanti’s future was preordained at eight when he asked his parents for a chef’s jacket for Christmas. His father, Franco, bought the smallest jacket he could find, and his grandmother, Elsa, tailored it to fit him perfectly. And, voilà! A chef was born.

Masanti is still cooking, whipping up dishes in his Italian Alps restaurant and at V. Sattui Winery, one of the oldest and most iconic wineries in Napa Valley.

Masanti and his sommelier wife, Raffaella, live in Napa Valley from April through October, then travel back to Madesimo, Italy, near St. Moritz, for busy ski season.

He manages V. Sattui’s culinary program with detailed menus for largescale events and weddings. It’s a little different at Il Cantinone, his Michelin-starred restaurant. “At my restaurant, I don’t repeat meals, and we don’t have a menu. I find the best ingredients, and maybe I have four cabbages, one pumpkin, and a rabbit, so I’ll create the dish with that.”

Masanti recounts how he was plucked from the Alps to run a culinary team in Napa Valley. “Tom Davies [V. Sattui

President and Managing Partner] came to our restaurant, and I asked how many courses he would like. ‘Twenty-two,’ Tom joked. I did that, and he invited me to Napa Valley to cook for their annual Harvest Ball. Then they invited me to consult on their gelato program,

pulling from my grandfather’s recipe, then Bresaola [cured/dried beef]. Now I do all the summer events and weddings.”

At this point, Masanti’s family likely began to regret that tiny chef’s coat. His father hadn’t wanted him to be a chef at all. “I asked my father if I could go to culinary school, and he said, ‘No, you have to be a hotel manager. (His family owns an adjacent hotel.)” But it wasn’t long before he was in the kitchen, albeit without the culinary training he had craved.

He absorbed priceless knowledge around him. “I made many mistakes, and my grandmother, Elsa, helped me learn traditional stuff.” When the restaurant closed for low season, he assisted other chefs for free to learn. “And I went to the old people of my village because they know all about wild herbs, roots, and mushrooms.”

When he received the first of his fifteen Michelin stars and explained its significance to Nonna Elsa, she kept him grounded like that 8-year-old boy. “Always remember you are not a doctor. You are not a scientist. You are a person who cooks like millions of people every day. So, calm down.”

FOR MORE INFORMATION

www.vsattui.com

PUMPKIN RECIPE 4 SERVINGS

SOUP

1 onion finely sliced

2 TB EVOO

1 lb. pumpkin pulp cut into cubes

3 oz. rice milk

Water/salt/pepper as needed

SEEDS

Seeds washed and dried

1 oz. EVOO

1 TB of EV pumpkin oil

CHIPS

12 thin slices of pumpkin

PICKLED SKIN

2 oz. pumpkin skin julienned

2 oz. rice vinegar

1 oz. sauvignon blanc

5 peppercorns

2 coriander seeds

2 cardamom seeds

1 stick of cinnamon

PREPARATION

Place pumpkin cubes on a parchment-lined baking sheet. Add EVOO and salt. Bake at 320°F for 30 minutes. Reserve.

Put oil and onion in pot on low heat. Add pumpkin and cover with water. Cook for 15 minutes, blend until smooth.

Blanch skins in boiling salt water for 5 minutes. Cool in water.

Bring vinegar/wine/salt/spices to boil. Add skins. Cool.

Mix seeds and oil on sheet, roast for 20 min at 320°F. Cool and remove shells.

Dehydrate sliced pumpkin on sheet at 220°F for 2 hours. Cool.

Add seeds, pumpkin oil, and skin to soup. Top with chips.

SATURDAY & SUNDAY BRUNCH

Welcome to Harvest Table, a wine country kitchen featuring menus that highlight locally sourced ingredients and the best of the Napa Valley.

Working alongside local California growers, our chefs pride themselves on elevating flavor profiles to bring you the best cuisine our region has to offer.

1 MAIN STREET ST HELENA, CA 94574

HAPPY HOUR WEEKDAYS 3-6PM 707-967-4695

A Feast for the Senses

Fall in Napa Valley is when all good things converge–gloriously sunny afternoons, evenings crisp and cool under starry skies, and the grapevines having finished their labor for the season, offer up foliage in vivid fall colors. On autumn mornings, the heavy smell of crush fills the entire valley with a heady aroma that reminds all of the region’s greatest asset: wine.

And as the region’s grapes express the distinctive qualities innate to each AVA, so go the valley’s cherished fall traditions. It is worth setting aside time to enjoy a taste of what each region has to offer as one partakes in this valley-wide celebration of harvest.

UP-VALLEY

ST. HELENA / SPRING MOUNTAIN / DIAMOND MOUNTAIN / CALISTOGA

What is distinctive about harvest in the upper Napa Valley is the preponderance of red varietals. If the desire is for a glass of the perfect red wine, head up to St. Helena. Those staying in the town of Napa should head north on Highway 29 or Silverado Trail, as both routes offer spectacular views of mountains and colorful vineyards with pull-outs for taking pictures.

As you arrive in St. Helena via Hwy. 29, V. Sattui Winery beckons, with its vast picnic grounds and Tuscan architecture embraced by fall vines and colorful roses. Nothing is better than enjoying a glass of wine and Italian picnic fare al fresco. Keep an eye on their website for fun harvest and fall events. // www.vsattui.com

After a fortifying lunch, consider an invigorating hike at Bothe State Park , where more scenery and fresh fall air comingle with the scent of coastal redwoods. Bothe is just north of St. Helena and has trails of varying intensity for the casual walker or serious hiker, all with breathtaking views of pristine wilderness. // www.parks.ca.gov

An excellent late afternoon wine tasting can be had at Charles Krug, Napa Valley’s oldest winery. Krug offers a lovely array of experiences, but the Outdoor Private Cabana tasting is customized and allows guests views of Krug’s beautiful fall vineyards and fantastic views of the Vaca Mountain range. // www.charleskrug.com

Post-Krug, consider dinner at the Gatehouse Restaurant at the Culinary Institute of America. Gatehouse’s everchanging menu features fresh regional ingredients prepared by CIA students, a fall favorite being their sous-vide Wagyu striploin with Oaxacan mole, roasted beets, and stone fruit. // www.ciagatehouserestaurant.com

Another memorable up-valley dining adventure is Farmstead at Longmeadow Ranch, where everything prepared in their kitchen is grown on their ranch. The Sunday brunch on the patio is a can’t-miss with classic farmhouse cuisine like steak and eggs with crispy potatoes and chimichurri sauce or a seasonal veggie hash with hollandaise. // www.longmeadowranch.com/ eat-drink/restaurant/

MID-VALLEY

OAKVILLE / RUTHERFORD / STAG’S LEAP / YOUNTVILLE

Yountville is situated near the middle of the valley floor at one of its widest junctures and is surrounded by unadulterated vineyards. While it has the feel of a country village, its main thoroughfare is lined with some of the world’s top-rated restaurants. Fall is a perfect time to visit Yountville as the town is full of deciduous trees, colorful foliage, and much open-air dining.

Classic French cuisine is ideal for a fall day, and Bistro Jeanty is the perfect place to warm up after a day of exploring. Its cozy vibe sets the pace for its seasonal comfort food menu and daily specials. Late-season heirloom tomatoes have incredible flavor, as reflected in the Bistro’s popular starter, Crême de Tomate en Croute. For dinner, the traditional Coq au Vin is slow-cooked to heavenly tenderness in an earthy stew. // www.bistrojeanty.com

Also of note is Cindy Pawlcyn’s Mustard’s Grill. The Grill just celebrated 40 years as one of Napa’s favorite restaurants

Grapes Harvest

Photo by Elizabeth Shaw

Vivid landscape

Photo by Bob McClenahan

for both visitors and locals. Its staying power is worth investigating. For hearty fall fare, try the Mighty Meatloaf with garlic mashed potatoes and horseradish BBQ sauce or the famous Mongolian Pork Chop with sweet & sour red cabbage with housemade mustard. These entrées are the perfect backdrop for their impressive list of outstanding local by-the-glass (or bottle) wines. // www.mustardsgrill.com

Wine-tasting experiences on par with the mid-valley’s dining culture: Grgich Hills Estate in Rutherford and Groth Vineyards in Oakville. Grgich produces a broad spectrum of top-quality red and white varietals with seating that affords views of rolling vineyards and harvest activity. Groth Vineyards is located on a quiet stretch of country road in sleepy Oakville, surrounded by vineyards in their fall glory. Groth is all about Oakville’s renowned Cabernet Sauvignon. // www.grgich.com // www.grothwines.com

For those staying in Yountville, biking is a great way to get up close and personal with the vineyards changing seasons. Consider a simple fall ride along Silverado Trail between Yountville Cross Rd. and Trancas Street in Napa. This route traverses the region’s most beautiful vineyard scenery. For the ultimate views of the valley, consider signing up for one of the hot air balloon rides that take off from Yountville. // www.yountville.com/ balloon-rides

LOWER-VALLEY

LOS CARNEROS / OAK KNOLL / COOMBSVILLE + DOWNTOWN NAPA

Los Carneros is at the tail end of the mountain range, where it’s sunny and relatively flat. Nearby, San Pablo Bay delivers cool, moist air in the evenings and a soothing marine layer each morning. These conditions are perfect for chardonnay and pinot noir. Nearby, the Oak Knoll AVA’s alluvial soil nourishes a long list of varietals, while Coombsville’s combination terrain is best known for its cabernet and Bordeaux.

The rolling hills in Los Carneros are golden in autumn, offsetting the bright red and burgundy of the grape leaves in their final throws. Bike riding in this region is especially popular because much of the region is flat, and roads are less congested with traffic. Locals who bike love to visit Bouchaine Winery with its wide-open outdoor tasting area. Bouchaine is well

known for its chardonnay and pinot noir. // www.bouchaine.com

And if you’re craving bubbles, Artesa has an exceptional roster of Codorníu-style sparkling wines that reflect the winery’s roots and connection to Spain. Both of these wineries offer amazing views of fall color in the Carneros. // www.artesawinery.com

For those seeking to taste the choice reds that emanate from the Coombsville AVA, look no further than Shadybrook Estate Winery, which produces a stunning Malbec, a red blend, and an exceptionally flavorful Cabernet Sauvignon. This winery is off the beaten track, with bucolic country scenery, which can be experienced from their expansive patio or from an original rancher’s perspective – riding through the vineyards on horseback. A trail ride is a fantastic way to take in the breathtaking vistas of the Rapp Ranch Estate and the surrounding hills of Coombsville. // www.shadybrookestate.com

And for those who want a taste of life in the Oak Knoll District, hidden gem, O’Brien Estate Winery is the perfect spot to sip distinctive estate-grown Cabernet, Merlot, and Chardonnay in a laid-back setting among the Oak Knoll vineyard vistas. // www.obrienestate.com

Napa’s downtown is now the region’s other culinary capital, offering every type of cuisine. TORC is undeniably one of the best restaurants in the neighborhood and is frequented by the region’s chefs. TORC’s Strozzapreti Pomodoro is a revered second course with heirloom tomato conserva, basil, and black truffle. TORC is known for its top-drawer seafood, chops, duck, steak, fresh-made pasta, and inventive vegetablebased dishes. // www.torcnapa.com

The best spot for al fresco dining with fall views is The Grove at the CIA at Copia, with seating in the culinary garden’s olive grove. The Grove’s seasonal menu is quintessential California, with fresh, bright ingredients prepared perfectly. // www.ciaatcopia.com/grove-restaurant/

Other noteworthy Napa Valley fall adventures include perusing the Napa Farmers Market, rated one of the top in California, to explore regional bounties or hiking along the River to Ridge Trail at Skyline Park. // www.napafarmersmarket.org // www.skylinepark.org

And don’t miss the Stanly Lane Pumpkin Patch, which is open all of October and worth a stop if but for a few selfies. // www.yelp.com/biz/stanly-lanepumpkin-patch-napa-2

Autumn is a highly desirable time of year to be in Napa Valley for visitors and locals alike. The cornucopia of things to sip, taste, see, and do during wine country’s harvest season is a sumptuous feast for the senses.

Photo courtesy of Alpha-Win

Photo courtesy of Napa Farmers Market

EIKO’S NEW MENU REVEAL Owners Rick Zaslove & Allison Hallum Take Eiko’s to the Next Level

 BY CHRIS ANDREWS | PHOTOS COURTESY OF EIKO’S

Eiko’s Modern Japanese Cuisine is a favorite of Napa locals, with Chef Takeki Noma sending out a stream of exceptional dishes from his kitchen daily. The restaurant’s menu is expansive: Japanese tapas, signature “sushi” rolls, assorted tempura, and mouthwatering cooked entrées like Akaushi Wagyu fillet mignon with enoki mushrooms in a brandy cream sauce. Make no mistake, none of this is everyday Japanese fare. Each recipe has an exquisite taste profile and is timetested, with many items on the menu for over a decade.

Rick Zaslove is enthusiastic about sharing his favorite foods with everyone who walks through Eiko’s doors. He said, “We want customers to come to Eiko’s to enjoy a relaxing meal with family and friends, but we also want everyone to taste flavors they’ve never experienced before. I want our food to take them on a ‘tastebud vacation.’”

Allison Hallum, director of operations, noted, “Eiko’s is nothing if not the place in the valley to enjoy the highest quality seafood. Our fish is absolutely fresh and

of the same superior quality you’ll find in the restaurants of our Michelin-star neighbors.” Eiko’s tuna and salmon are ever popular, and though they are a daily staple on their menu, neither is what one might call ordinary. The yellowfin and bigeye tuna (Maguro) emanate from pristine locations off Hawaii, Mexico, the Philippines, and Maldives, while the Ora King salmon (Sake) makes its way from the Marlborough Sound of New Zealand. And Eiko’s always has a tantalizing line-up of seasonal offerings, like Japanese sea bass (Suzuki), local halibut (Hirame), and the delicately sweet golden eye snapper (Kinmedai).

When it comes to Eiko’s new menu, it is locals who have inspired the latest offerings. “Folks in Napa love our menu and return regularly for certain things, like our calamari. So, we created a great new variation, adding sauteed red and yellow peppers and green beans with a sweet and spicy miso glaze,” said Hallum. Working with Chef Noma, Hallum and Zaslove have created eight delectable new menu items, including a NorCal-inspired chopped kale

and cabbage salad with Ora King salmon, a “Tiger Roll,” featuring tempura shrimp and crab, the “Surf and Turf Roll” with spicy Dungeness crab, tempura onion, and seared Japanese Wagyu beef and a new hand roll with creamy octopus, cucumber, avocado, jalapeno, and Tobiko. Also irresistible is their new “Yuzu Kosho Salmon,” sashimi with a yuzu kosho vinaigrette garnished with pickled red onion and micro celery.

On any given weekday, locals and tourists alike can be found enjoying Eiko’s Happy Hour. The bar offers great Japanese and domestic craft beers, sushi-friendly Napa Valley wines, and the region’s best selection of sakes, served both hot and cold. Cocktails are also a big hit, a bestseller being “Eiko’s Dragon Cosmo” with raspberry-infused vodka and elderberry flower liqueur. Hot Japanese tapas, sushi rolls, sashimi, and oysters on the half-shell pair deliciously with all these refreshing libations. Happy Hours are Monday – Friday, 4:00 – 5:30pm.

Cooking with KAREN CROUSE

Bread pudding’s origin dates to the 11th century in England as a use for stale bread so it would not go to waste. It has since graced the menus of fine restaurants around the globe.

My recipe is a fusion of simple ingredients and easy techniques I have experimented with during my cooking adventures. It is an ambrosia of bread enveloped in custard and shrouded in chocolate. Even those who are not bread pudding lovers come back for seconds when I make this. Serve it this holiday season and enjoy the accolades.

CHOCOLATE CHIP BREAD PUDDING

SERVES 10

EQUIPMENT NEEDED

• 13”x 9” baking dish

• Large mixing bowl

• Whisk

• Spatula

• Sharp knife

• Measuring cup / spoons

INGREDIENTS

• A one-pound loaf brioche, egg bread, or Challah with crust cut into 1-inch cubes.

• 10 tablespoons (1¼ sticks) unsalted butter, melted; plus 2 tbsp for pan

• 1 cup bittersweet chocolate chips

• 2 ½ cups half and half

• ¾ cup sugar

• 6 large eggs

• 4 large egg yolks

• 2 tablespoons vanilla bean paste (I like Nielsen-Massey brand)

• 1/8 teaspoon salt

• 2 tablespoons dark brown sugar, packed

• Cinnamon for sprinkling

Optional toppings: caramel sauce, vanilla bean ice cream, or Crème Fraiche

TIP: The liquid mixture for the custard can be prepared and refrigerated for up to 24 hours ahead of time.

PREPARATION

Preheat oven to 350°F. Butter a 13”x 9”x 2” baking dish. Place bread in a large bowl; pour 8 tablespoons of the melted butter over the bread and toss to coat. Add chocolate chips and toss to combine, allowing most of them to stay on top since they will sink while baking. Transfer the mixture to the buttered dish.

Whisk half and half, 1 cup white sugar, eggs, egg yolks, vanilla extract, and salt in a large bowl until blended. Pour over the bread cubes into the dish. Let stand for 30 minutes, pressing the bread cubes into the custard occasionally.

Pour the remaining 2 tablespoons of melted butter over the pudding and sprinkle with the brown sugar and cinnamon.

Bake the bread pudding until it is puffed, brown, and set in the center, about 1 hour. Serve warm with caramel sauce, ice cream, or crème fraiche.

REDWOODS AND MORE Humboldt County is Standing Tall

 BY LAURIE JO MILLER FARR

Punta Gorda Lighthouse courtesy of Lost Coast

No doubt, the spectacular scenery may look familiar. Blockbusters seen by millions, including The Lost World: Jurassic Park, E.T. the ExtraTerrestrial, and Star Wars: Return of the Jedi, used evocative Humboldt County film locations to bring magic to the big screen. Download the free Map of the Movies Mobile App for a self-guided tour around this darling of the Hollywood scouts. // www.hdnfc.org

COME TO CALIFORNIA’S REDWOOD COAST

Be sure to look up along the way. For an awe-inspiring leisurely drive through the forest, motor along the 31-mile Avenue of the Giants, curving its way around massive tree trunks with markers to see redwood groves every half-mile or so.

Along the Eel River at Humboldt Redwoods State Park, enter a virtual fairytale in The Rockefeller Forest, the world’s largest old-growth coastal redwood forest. Native only to Humboldt County, coast redwoods are the tallest known tree species; at approximately 2,000 years, they’re among the oldest on Earth. // www.humboldtredwoods.org

To feel closely connected to these gentle giants, a network of suspended bridges permits visitors to get 100 feet higher into the foliage on the Redwood Sky Walk at Sequoia Park Zoo, California’s oldest zoo, near Eureka. // www.redwoodskywalk.com

For more enormity, drive 50 miles north to Jedediah Smith Redwood National & State Park, one of only three UNESCO World Heritage sites in California. An International Biosphere Reserve, these 10,000 acres protect almost half the state’s remaining old-growth redwoods in an area nearly four times larger than Manhattan. // www.nps.gov/redw/index.htm

FESTIVE SEASONAL EVENTS

Carson Mansion is probably the nation’s most photographed spooky Victorian, an impressive structure with a diabolical side that becomes more pronounced each October. The green-gabled Queen Anne in Eureka is a popular backdrop for selfies and Halloween weirdness. While there’s no

public access, during the haunted season, local guides may offer special prices on guided walks. // www.visiteureka.com

Get another big dose of Victoriana in the village of Ferndale, 20 miles south, where the entire town is listed on the National Register of Historic Places. Everybody turns out for a lighting ceremony of America’s tallest living Christmas tree, gathering for free cookies and cocoa in

a Ferndale tradition since 1934. The annual Christmas lighted tractor parade illuminates cheery faces and shop fronts up and down Main Street. And in Arcata, shoppers head for the Holiday Craft Market on the plaza. // www.visitferndale.com // www.visitarcata.com

THINGS TO DO IN EUREKA

A warm and informative welcome awaits at the new Eureka Visitor Center, a starting place for exploring the historic Old Town. Within a few blocks are nearly 40 shops, two dozen restaurants, six art galleries — Eureka is said to have more artists per capita than anywhere in the nation — and the boardwalk for strolling along a scenic waterfront. // www.visiteureka.com/activities/ eureka-visitor-center

Keep an eye out for local performing arts, dance, and theater. See plentiful public murals around town. Delve into local history and catch art talks at Morris Graves Museum of Art. Admire Old Town Eureka from the back seat of a horse-drawn carriage. Visit a farmer’s market. Check out local cannabis wellness enterprises, consumption lounges, or dispensaries. Get a taste at the small batch bean-to-bar Dick Taylor Craft Chocolate

Skywalk

Eureka redwood, photo by Richard Stenger

Humboldt County needn’t be humble about its vast appeal. Home to giant old-growth coast redwoods, majestic ocean beaches, charming Victorian towns, and a legendary Bigfoot, it’s 250 miles north from Downtown Napa to (great name!) Eureka, the quaint county seat. There’s plenty to see and do, so plan to stay awhile.

factory. Learn how oysters are farmed in Humboldt Bay, where over 70% of the oysters consumed in California are sourced. // www.humboldtbayoystertours.com

Oh, and don’t be surprised to find a glass marble tucked in amongst the ferns or peeking out of a deep corner somewhere in town. Eureka is widely considered the center of the marble universe, and the glassmaker community hosts outdoor marble hunts.

BIGFOOT, LIGHTHOUSES, AND MORE

Any Scotsman from Loch Ness would affirm that hometown monsters are always a tourism draw. Willow Creek must be the Bigfoot Capital of the World. A small museum dedicated to the legendary Sasquatch is filled

with Bigfoot-related specimens, artifacts, footprint casts, videos, and theories about sightings. // www.thebigfootmuseum.com

The longest surviving lumber town in America, Scotia (population 470), has a logging museum, locomotives, steam donkeys, and surprise–an open-air fishery stocked with Chinook salmon and steelhead trout. // www.hrcllc.com/ humboldt-redwood-fisheries-exhibit

On a bluff above the Pacific, tiny Trinidad (population 360) is often described as “picture postcard perfect.” Tour the lighthouse, walk along the pier, explore the tide pools at Trinidad State Beach, surf at dogfriendly Moonstone Beach, and kayak for a potential grey whale encounter.

Shelter Cove is a gateway to the Lost Coast, an undeveloped shoreline where the King Range Mountains rise 4,000 feet above the sea. Backpack to secluded campsites and visit the picturesque Cape Mendocino and Punta Gorda lighthouses.

WINE AND CRAFT BEER SCENE

In the heavily forested Klamath Mountains, most of Willow Creek AVA lies within Humboldt County. Small lot production at boutique wineries in the cool climate region is 45% Cabernet Sauvignon followed by Pinot Noir and Syrah at 15% each.

Discover a few of the boutique wineries and wine-tasting rooms that showcase locally grown grapes:

Briceland Vineyards: Friendly and knowledgeable owners host distinctive single

vineyard tastings on a patio beside the vines near Redway. // www.bricelandvineyards.com

Miles Garrett Wines: Meet the winemaker. Tastings are by reservation only; natural wines dry farmed in Willow Creek. // www.milesgarrettwines.com

Fieldbrook Winery: Thirty miles south of Redwood National Forest, production is about 1,000 cases annually. Open Sunday afternoons, the McKinleyville tasting room pours several varietals and serves woodfired pizza plus charcuterie platters. // www.fieldbrookwinery.com

Sample craft beers and ciders from 10 of the region’s breweries, including Shelter Cove’s Gyppo Ale Mill, the westernmost brewery in the continental US. // www.gyppo.com

WHERE TO STAY AND DINE

Humboldt County has unique lodging options, where family-owned and -operated is just the right vibe, and some have restaurants, too. Rub elbows with friendly locals.

Lost Whale Inn: North of Trinidad in a spectacular position high on a Pacific cliff, rooms are intimate and charming. // www.lostwhaleinn.com

The Historic Benbow Inn: Set on beautiful grounds on the banks of the Eel River, a magnet for romantic getaways. Bar, restaurant, and a 9-hole golf course. // www.benbowinn.com

Victorian Inn: At the end of Main Street in pretty Ferndale, super for exploring the town on foot. // www.victorianvillageinn.com

The Inn at 2nd & C: Historic Eagle House in Eureka Old Town is a meticulously renovated inn, home to Phatsy Kline’s Parlor Lounge and the Tavern 1888 restaurant. // www.historiceaglehouse.com/ the-inn-at-2nd-c

Carter House Inns & Restaurant 301: A boutique inn, private cottages, and a stately Victorian house perched on Humboldt Bay in Eureka Old Town with a fine dining restaurant. // www.carterhouse.com

Blue Lake Casino & Hotel: Newly renovated with a spa, pool, casino, live entertainment, and the best sushi restaurant in Humboldt County. // www.bluelakecasino.com

FOR MORE INFORMATION www.visitredwoods.com

Ferndale, photo by Gary Crabbe

Carson Mansion Carriage

Photo by Don Forthuber

IS IT PERMITTED?

When it comes to Napa Valley real estate, we’re talking about the best of the best. The stunning homes catch your eye and make your heart skip a beat. But there’ s something you might not think about –permits. Yes, those official stamps of approval might not sound exciting, but they’ re vital for ensuring your dream home or property is everything you imagined and more. And for anyone who may be contemplating bypassing this crucial step in a new build or remodel project, the ramifications are steep.

Consider permits like the green light for your project. They’re like the rules everyone needs to follow to ensure their home is safe, matches the local laws, and takes care of the environment. Without securing the appropriate permits, problems evolve that could become quite expensive and damage your property’s reputation. In years past, it was common practice to do construction projects, often with a licensed contractor who knew the building codes of that time and did not pull permits. Even

worse, they may have pulled the permits but did not finalize them. But what may have been easy to overlook in the past is not the same today. The county and city agencies are paying attention to this discrepancy and actively seeking out homeowners to get them corrected. This is especially important when you’re getting ready to sell. An owner can drastically reduce the value of their property when buyers become aware of these discrepancies and need to negotiate to mitigate those costs and any related fees to be compliant.

We see many different styles and types of homes in our valley. The quintessential Napa Valley estate is all about creativity and unique designs. Permits are the permission slips that let you and your contractor turn your fantastic ideas into extraordinary results. When you follow the rules and get the proper permits, you show that you care about your home, community, safety, and world.

Savvy buyers know that a gorgeous home is just the beginning. The real value comes

from knowing that everything is done the right way. When you see a luxury home with all the proper permits, it’s a sign that the people who built it paid attention to the details. It’s like a seal of quality that makes your investment even more valuable, which translates to more dollars in your pocket.

And let’s not forget about the future. Many of our homes and estates are often passed down through families, becoming a part of their legacy. Getting the correct permits isn’t just about today; it’s about ensuring your home stays special for your kids and their kids. It’s like giving a gift that keeps on giving.

So, if you’re dreaming of a home in Napa Valley, remember those pesky permits are your friends. They’re the unsung heroes that ensure your dream home is safe, stunning, and ready to be enjoyed for generations to come. It’s not just paperwork –it’s the talisman that shows your home can withstand the test of time.

My mother was a REALTOR®, I’m a REALTOR®, and my daughter is a REALTOR®, so you could say that real estate is in our blood. Having pursued this profession for more than 17 years, my passion for the Napa Valley began in 1985, when I bought my restaurant in Calistoga. While food and beverage hospitality allowed me to share my love of our Valley with visitors and locals, I have found that helping people sell and buy real property affords me the best opportunity to get more folks to fulfill their dreams experience their own Napa Valley passions

Tracy Warr // Napa Tracy Style Napa Valley Real Estate Specialist

Photo by Aaron Jay Young

Art, wine, and design merge beautifully at Serge Sorokko Gallery + Martin Ray Vineyards & Winery Tasting Room, a first-of-its-kind experience within an architecturally stunning indoor-outdoor space in Downtown Napa. The gallery exhibits a rotating selection of American and European contemporary art across different media and offers an ever-evolving variety of single vineyard wines from Martin Ray Vineyards & Winery, one of the oldest and most celebrated wineries in California.

Co-owned by lauded art gallerist Serge Sorokko and Martin Ray Wine Vineyards & Winery proprietor Courtney Benham, the main gallery and wine bar feature a gorgeous salon + exhibition area showcasing the work of internationally recognized and critically acclaimed artists such as New York-based luminaries Donald Sultan, Ross Bleckner, and Hunt Slonem as well as the Belgian artist Isabelle de Borchgrave, best known for her intricately painted paper sculptures. Regular installations of both world-famous and up-and-coming artists will be featured at the gallery.

“I’ve always dreamt of being in the Napa Valley at some point in my career,” said Sorokko. “When Courtney, a passionate art collector, and I, an avid wine collector, realized we had both been wanting to create an architecturally spectacular space that merged fine art and fine wine in a totally new way, we knew we had to make it happen, and I’m proud to say we did.”

The nearly 4,500 squarefoot indoor-outdoor gallery + tasting room space, designed by award-winning architect Craig Steely, features floorto-ceiling retractable glass walls, reflective gloss white epoxy floors, and oversized dynamic circular “power” shapes—discs that seem to float between the ceiling and floor and divide the room

while serving as a creative medium for displaying art. The result is a seamless experience that flows out to the street and welcomes guests to walk right in, an architectural concept new to Napa.

The architecturally striking arced steel wine bar in the center of the building, a sculpture in its own right, offers a variety of wines by the glass, bottle, or case, including Napa Valley Cabernet Sauvignon, Estate Russian Valley Pinot Noir, Brut Rosé sparkling wine, and a few surprises, all showcasing the talent of Martin Ray winemakers Leslie Renaud, Raemy Paterson, and consulting winemaker Keith Emerson. Guests can enjoy their wine at the bar while perusing the gallery or strolling streetside underneath the covered, brightly lit breezeway.

“Napa is an exciting place to be right now as a business owner, resident, or visitor, and I’m thrilled that Martin Ray’s first-ever standalone tasting room is not only in the heart of this vibrant town but offers something conceptually and architecturally unlike anything else that exists here,” said Benham. “I have been an art collector even longer than I have been a winery owner, and to merge the two with one of my closest friends is a dream come true.”

FOR MORE INFORMATION  www.Sorokko.com // www.Martinraywinery.com

FARMHOUSE NAPA VALLEY INTERIORS & LIFESTYLE BOUTIQUE

Where a Home Becomes a Haven

 BY FRAN MILLER | PHOTOS COURTESY OF FARMHOUSE NAPA VALLEY

While growing up, Napa Valley raised Kristin Maher didn’t necessarily appreciate the beauty of her winecountry surroundings. But over time, she has come to value and treasure the region’s beauty, its slower pace of life, and of course, the incomparable food and wine. These are the attributes that she seeks to emphasize in the homes and interiors that she designs for her appreciative clients.

For 18 years, Maher has skillfully designed and redesigned homes and small commercial spaces that emphasize and enhance her clients’ lifestyles. Her Farmhouse Napa Valley Interiors offers design services for residential new builds, remodels, furniture, and styling. She utilizes earthy, organic textures, reclaimed and sustainable woods, and stone components that result in calm, serene environments.

“Napa is famous for its wine and food, but it’s also a lifestyle that emphasizes a slower pace, indoor-outdoor dining, and the bounty and beauty of the land,” said Maher, whose firm name is evocative of the farmhouse lifestyle—a back to basics, simpler time that shares some of the same values with the sustainable, intentional Napa Valley lifestyle. “In our designs, we love to use fabrics such as linens and cotton for a

more natural feel and neutral palettes that stem from nature. We believe your home should be welcoming and comfortable yet elevated. We feel a well-designed home can help you live a more intentional life.”

Initially a pop-up venture, Farmhouse Napa Valley slowly evolved to include the Lifestyle Boutique, allowing customers easy access to a variety of home décor, furniture, jewelry, and self-care items. “We know that not everyone can hire an interior designer, so we love to share tips and suggestions with our customers,” said Maher. Guests will find earthy organic textures, reclaimed woods, and many of the elements that Maher uses

in her home designs. Most of the furniture pieces in the Downtown Napa, Clinton St. shop are for sale, including some antique European items that are part of the handpicked “Farmhouse Found Collection.” She carries a few lines from local small businesses and is planning to expand her home décor items and art to include offerings from local artisans. She recently added to the boutique stock Farmhouse Baby, a line of organic cotton clothing and baby items.

“The first thing customers comment on when entering Farmhouse Napa Valley Interiors & Lifestyle Boutique (besides the wonderful smell, thanks to our soy candle and diffuser line from a small business in Michigan) is that they love how calm, peaceful, and beautiful it is,” said Maher. “That, to us, is the ultimate compliment and exactly what we love to bring to our customers—a sense of calm and serenity. Life is stressful enough; your home should be your haven.”

“We believe your home should be welcoming and comfortable yet elevated. We feel a welldesigned home can help you live a more intentional life.”

-Kristin Maher

THREE WAYS TRUSTS CAN HELP — Even if you are not rich

Trusts can be an efficient way to provide a financial legacy to the people and causes you care about. Plus, there are other benefits you may not have considered, according to Bank of America.

Many people assume that trusts are only for the very wealthy. That is not the case. “Trusts are tools that give you very specific control over how your wealth is used and protected, no matter how much money you have,” says Kevin Hindman, managing

director of Retirement & Personal Wealth Solutions at Bank of America.

Broadly speaking, you can think of a trust as a sort of container that holds your assets — from investments and real estate to even a private business. With the help of a

lawyer, accountant and financial advisor, you establish the rules for what happens to the assets in your trust and who will manage it, either during your lifetime or after you die, and name beneficiaries of your choosing. You can set up a trust while you are alive to provide

for the management of assets in the event that you or a loved one becomes incapacitated — a valid concern, given our increased life spans compared to decades ago and the prevalence of conditions like Alzheimer’s that can require costly longterm care. But trusts are also

Investing involves risk. There is always the potential of losing money when you invest in securities. Past performance does not guarantee future results. Asset allocation, rebalancing and diversification do not guarantee against risk in broadly declining markets. Merrill, its affiliates, and financial advisors do not provide legal, tax, or accounting advice. You should consult your legal and/or tax advisors before making any financial decisions. This material is not intended as a recommendation, offer or solicitation for the purchase or sale of any security or investment strategy. Merrill offers a broad range of brokerage, investment advisory (including financial planning) and other services. Additional information is available in our Client Relationship Summary. This material does not take into account a client’s particular investment objectives, financial situations, or needs and is not intended as a recommendation, offer, or solicitation for the purchase or sale of any security or investment strategy. Merrill offers a broad range of brokerage, investment advisory (including financial planning) and other services. There are important differences between brokerage and investment advisory services, including the type of advice and assistance provided, the fees charged, and the rights and obligations of the parties. It is important to understand the differences, particularly when determining which service or services to select. For more information about these services and their differences, speak with your Merrill financial advisor. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Insurance and annuity products are offered through Merrill Lynch Life Agency Inc., a licensed insurance agency and wholly owned subsidiary of Bank of America Corporation. Trust, fiduciary and investment management services, including assets managed by the Specialty Asset Management team, are provided by Bank of America, N.A., Me mber FDIC and wholly owned subsidiary of Bank of America Corporation (“BofA Corp.”), and its agents.

useful in helping ensure that your money is distributed as you wish after you are gone. Here are three potential benefits to consider.

More Control

You can use a trust to set rules or conditions about when and how your beneficiaries will receive their inheritance. For instance, if you prefer that your son complete a professional degree or pursue a career rather than buy a sports car, you could establish a trust that sets a specific age or milestone before the money becomes available, such as graduating from law school or turning 30.

Trusts also can help you reach charitable goals or improve tax efficiency. By setting up a charitable trust, for example, you can support philanthropic causes now or in the future while also providing an income stream for you or your heirs and minimizing gift or other potential taxes.

A Measure of Protection

Trusts can help ensure that your children, grandchildren, cherished friends or other loved ones receive their

of your trust, the financial stewardship you put in place can also help ease the transition to managing the assets. Trusts are just part of a larger plan you can put in place — and adjust over time — to establish your legacy and help protect the financial future of those you love.

of America

Bank

Private Bank is a division of Bank of America, N.A. U.S. Trust Company of Delaware is a wholly owned subsidiary of Bank of America Corporation. Banking products are provided by Bank of America, N.A. and affiliated banks, Members FDIC and wholly owned subsidiaries of Bank of America Corporation. Investment products offered through MLPF&S, and insurance and annuity products offered through MLLA.:

Mario Bazan Cel- lars 1/4

SOLBAR RESTAURANT Solbar divides its menu into light, delicate flavors to stimulate your palate and bold, savory dishes, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Enjoy outdoor dining on the sunlit Solbar patio, or the new Picobar, for dining al fresco or relaxing by the firepits overlooking the landmark pool.

755 SILVERADO TRL, CALISTOGA // 707- 226-0860 // AUBERGERESORTS.COM

AMERICAN

FIRST & FRANKLIN Downtown Napa’s newest Marketplace and Deli features the best of the Napa Valley. The Marketplace offers a full-service deli and a specialty Grocery Store selling local wine and craft beer. The store is filled with grab-and-go or made-to-order sandwiches, salads, and picnic side salads for you to take home or enjoy on either of their two patios.

1331 FIRST ST., NAPA // 707-252-1000 // WWW.FIRSTANDFRANKLIN.COM

HERITAGE EATS Heritage Eats offers a fast-casual, globally-inspired menu that thinks and acts locally. The popular restaurant serves up tacos, wraps, baos, rice and salad bowls made-to-order with choice of protein, toppings and sauces with unique flavor profiles from all over the world. The Dirty Fries, Papa K’s Burger and Haven Wings are local favorites.

3824 BEL AIRE PLAZA, NAPA // 707-226-3287 // WWW.HERITAGEEATS.COM

OSHA THAI Led by renowned Chef Lalita Souksamlane, the menu highlights her award-winning flavors and showcases dishes never before tasted at her other restaurants. Sourced with ingredients grown in her own personal garden and partnering with local vendors, Osha Thai provides an authentic farm-totable experience with quintessential wine country flair.

1142 MAIN STREET, NAPA // 707-253-8880 // WWW.OSHATHAI.COM/NAPA

SOUTHSIDE CAFÉ Southside is a community-centered café and coffee bar with three locations: Carneros, Yountville, and Century in South Napa. They serve a chef-driven menu of authentic California cuisine with a Latin influence, specialty coffee from Wrecking Ball Coffee Roasters, and beer & wine from friends in the Napa Valley. Open for breakfast, lunch, and Century is also open for dinner.

MULTIPLE LOCATIONS // WWW.SOUTHSIDENAPA.COM

ITALIAN

PIZZERIA TRA VIGNE For the past 25 years, Pizzeria Tra Vigne reigns one of St. Helena's local treasures. Guests of all ages enjoy the pasta, pizza, or a fresh daily special to go at this vibrant, family restaurant. Their pizzas are a crowd favorite to eat in or carry out. There's plenty of seating outdoors on the beautiful patio, complete with a bocce court, or inside with family and friends.

1016 MAIN ST, ST. HELENA // 707- 967-9999 // WWW.PIZZERIATRAVIGNE.COM

AMERICAN

GLOBAL

THAI

AMERICAN-LATIN FUSION

Photo by Darren Brazil

C CASA Reimagined Mexican cuisine with a modern and fine casual approach to tacos, salads, quesadillas and rotisserie meats. Housemade white corn tortillas are from USA grown, non-GMO, organic corn. Enjoy margaritas, craft cocktails and tequila flights, and patio dining. Vegetarian/Vegan offerings, 100% Gluten Free and ROCKIN' DELICIOUS!

OXBOW PUBLIC MARKET // 610 1ST ST., NAPA // 707-226-7700 // MYCCASA.COM

Proudly supporting local food purveyors and locally sourced ingredients, Napa General Store’s riverside patio is an ideal spot for enjoying a meal with family and friends (including four-legged ones). Join them for breakfast and lunch during the week and award-winning brunch on weekends. Come for the food and stay for the great wines and artisan gifts.

540 MAIN STREET, NAPA // 707-259-0762 // WWW.NAPAGENERALSTORE.COM

NAPA PALISADES SALOON Located in downtown Napa, Napa Palisades is a local gourmet grub pub serving American comfort food with a twist. Their full bar serves up their own Napa Palisades Beer Company house brews, over 30 local craft beers and many guest taps. They boast 16 big screen TV’s, weekend brunch and a popular happy hour.

1000 MAIN ST, NAPA // 707-492-3399 // WWW.NAPAPALISADES.COM

GRILLE 29 Nestled in Embassy Suites Napa Valley, Grille 29 offers a casual, friendly space ideal for a business lunch, after work drinks or dinner with the family. The tall rustic ceiling with chandeliers, sofa seating and beautiful oak bar add an old-world charm to the intimate dining room and lounge. Enjoy delightful entrees using fresh products and herbs grown from its very own garden!

1075 CALIFORNIA BLVD., NAPA // 707-320-9520

THE GRILL AT SILVERADO A one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers, The Grill at Silverado features Wine Country Cuisine, emphasizing fresh and sustainable products. Just minutes from downtown Napa, the Grill overlooks one of the most beautiful golf courses on earth and offers a respite from the daily routine for everyone who visits.

1600 ATLAS PEAK RD, NAPA // 707-257-5400 // WWW.SILVERADORESORT.COM

NAPA NOODLES Eiko’s sister restaurant, Napa Noodles, is an Asian Pacific Rim-style restaurant that fuses the delicious taste of Asian noodles with Napa Valley cuisine. Specialties include house-made noodles, savory soups, slow-roasted meats, seasonal salads, duck, flavorful rice dishes, Asian beers, Sake, and local wines.

1124 FIRST ST, NAPA // 707- 492-8079 // WWW.NAPANOODLES.COM

MEXICAN

AMERICAN

ASIAN FUSION

AMERICAN

AMERICAN

NAPA GENERAL STORE

AMERICAN

Photo by Bob McClenahan

$18,500,000

HISTORIC MOSS CREEK WINERY

6015 Steele Canyon Road

3 Parcels / 42.29 +/- Total Acres

24 +/- Total Planted Acres in Cabernet Sauvignon

100,000-gallon Napa Valley AVA permit

Grandfathered “rare” commercial permit

Turnkey production facility/tasting room/caves

THE TEAM

$1,349,000

1055 DARMS LANE

Coveted Darms Lane location

Approximately 1/2 acre, charming 3-bedroom, 2-bathroom home

Extensive Vineyard View Potential

$6,200,000

EAGLE EYE WINERY & VINEYARD

6595 Gordon Valley Road

30,000 Napa AVA fully vested permit, at entry level price

13-acre property, 9 acres of Cabernet Sauvignon & Petit Verdot and 2 acres of Tuscan olives

Highly sought after grapes sold to prestigious winery

RECENT NAPA VALLEY LUXURY SALES

Seven Stones Winery

199 Zinfandel Lane

1984 Summit Lake Drive

50 Hunter Ranch Road

June Mountain Vineyard

1084 La Londe Lane

$7,900,000 MILLIKEN CREEK ESTATE & VINEYARD

1079 Hedgeside Avenue

Rare, valley floor, 16+ acre private estate

12 acres of income producing Sauvignon Blanc vineyard planted

Nearly 6000 sq ft home with solar panels

“ Understanding what it means to be transparent and act as a fiduciary are the cornerstones of the real estate experience I strive to provide to my clients. ” –Damian