Napa Valley Life Magazine - Fall 2024

COVER STORY

ORIN SWIFT’S

CULT WINEMAKER, Dave Phinney

PLUS+ The Annual Holiday Gift Guide

Yountville: Discover Cabernet in the Heart of Napa Valley Lake County: Modern Day Wine Pioneers

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Welcome Fall

Photo by Lowell Downey

Napa Valley in the Fall is a truly enchanting experience on many levels. First of all, it’s harvest season. Vintners and growers are at the heart of their winemaking process as the vineyards come alive with ripening fruit and vineyard crews start harvesting grapes during the early morning hours. Most local wineries offer special events and tastings showcasing their latest vintages and unique characteristics of the Fall harvest.

Napa is stunningly visual during the autumn months. The vineyards and trees transform into a breathtaking palette of golden and burgundy hues in some places as far as the eye can see. In addition, the weather is perfect this time of the year, with comfortable temperatures ideal for outdoor activities like biking, hiking, and hot air balloon rides. The evenings invite warm sweaters and gatherings around firepits to recap the day. With the summer vacation rush over, the vibe in the Fall is more relaxed and well-positioned to offer more intimate experiences.

Our cover story focuses on one of Napa Valley’s new winery pioneers, Dave Phinney, who is making legends of his own as not only one of Napa’s cult winemakers and distillers but also as one of the industry’s most savvy entrepreneurs. Best known for his ability to capture attention with his involvement in any vineous project, Phinney is leading the charge at Orin Swift, where his innovative, hands-on approach, which includes provocative and avant-garde wine labels, bold vineyard practices, and distinctive tasting experiences, continually challenges industry norms.

There is much to do in Napa this time of the year. We’ve included a few articles offering guidance on where to find the best firepits, some interesting tasting experiences –not wine related—and some cool places to hang out past 9:00 pm for those who err on the nocturnal side.

For the wine enthusiast, don’t miss our side-trip story about Lake County. Just a 90-minute drive from Napa Valley, Lake County’s high elevation and volcanic soil produce some of the region’s best Sauvignon Blanc, serving as the launch pad for some of California’s new world wine pioneers. For an overseas adventure, our ‘Beyond the Valley’ series features Italy’s regaled Piedmont region, which in the Fall is a bucket list attraction for global wine lovers and foodies hoping to explore the bounties of white truffle season.

Believe it or not, the Holiday season is right around the corner! Check out our annual Holiday Gift Guide featuring wine-country gifts from Napa’s local artists and merchants. It’s never too early to buy gifts for a loved one or something special for yourself.

Cheers to the bounties of the season!

Laura Larson Editor

Stunning example of Mediterranean Revival architecture, this sp rawling villa embodies classic Wine Country Living. With single-level stucco facade, terracotta barrel roof tiles, and a rched windows. Offering a flowing, open floor plan, travertine flooring, crown moldings, French doors, and fourteen-foot-high cathedral ceilings. Chef’s kitchen with a Subzero refrigerator, Viking range with custom stainless hood, trimmed in copper. Spacious primary suite with vineyard views and an additional luxury suite with s eparate entrance. Picturesque pergola, outdoor spa and plans for a swimming pool. Property offers security gated entrance and gate house.

CHIEF EXECUTIVE OFFICER

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CHIEF REVENUE OFFICER

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EDITOR

Laura Larson

laura.larson@napavalleylife.com

CREATIVE DIRECTOR

Erin Hayden Seal

MARKETING DIRECTOR

Heather Voorhis

ADVERTISING SALES info@napavalleylife.com

EXECUTIVE CONSULTANT/PARTNER

Kevin Evans

CONTRIBUTING WRITERS

Fran Miller

Laurie Jo Miller Farr

Layne Randolph

Chris Andrews

Jillian Dara

Melissa Vogt

CONTRIBUTING PHOTOGRAPHERS

Art & Clarity – Lowell Downey

Bob McClenahan

ABOUT THE COVER

Dave Phinney in front of the Orin Swift Tasting Room in St. Helena

Photo courtesy of Orin Swift

Napa Valley Life Magazine is published six times a year.

We have four quarterly publications and two annual publications. Napa Valley Life Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of the publisher. Subscriptions are available for $12/year by visiting napavalleylife.com and clicking on subscriptions at the top.

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MODERN LUXURY STYLISH LIVING

Experience modern luxury and stylish living at The Watermark at Napa Valley. Our commitment to continuous modernization means that we invest in the home you live in, providing unrivaled amenities and fostering a strong sense of community. The Watermark at Napa Valley stands as the premier choice for Active Independent Living, Assisted Living, The Bridge, and Memory Care in Napa, offering a lifestyle that blends style, sophistication, and a vibrant community atmosphere.

NV Scene

What’s Been Happening Around Town

FESTIVAL NAPA VALLEY

The 2024 Festival Napa Valley event set a new record at this year’s Arts for All Gala event, raising $4.5M 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 on July 14 at Nickel & Nickel Winery and was headlined by multiple GRAMMY® Award-winner and musical entertainment icon Lionel Ritchie. // www.festivalnapavalley.org

Patron Dinner at Raymond Vineyards

Photo by Bob McClenahan

Maria Manetti Shrem and soprano

Pretty Yende enjoy the gardens at

The Donum Estate at the Founders Dinner // Photo by Drew Altizer

Monica Mancini pays tribute to her father Henry Mancini at Charles Krug

Photo by David Ortega

BODYTRAFFIC performs at Festival

Napa Valley's Dance Gala at Charles Krug

Photo by Drew Altizer

Board members John Trefethen & Kathryn Walt Hall at CIA at Copia

Photo by David Ortega

Gordon Getty celebrates book launch at CIA at Copia // Photo by David Ortega

Lionel Richie headlines Arts for All Gala at Nickel & Nickel

Photo by Bob McClenahan

Ray Chen performs with Festival Orchestra Napa at Charles Krug

Photo by Paul Richardson

Katie, Lia, and Peter Mondavi at Uytengsu Family Opening Night

Photo by Drew Altizer

Patron Dinner at Castello di Amorosa

Photo by Drew Altizer

Donor Exclusive at Antinori Napa Valley

Photo by Drew Altizer

Michael & Tara Uytengsu at Arts for All Gala at Nickel & Nickel

Photo by Drew Altizer

BROADWAY & VINE

# PHOTOS BY BOB M c CLENAHAN

Tony-nominated Broadway producer and performer Jacob Langfelder brought his popular Broadway & Vine concert series back to wine country for its third year. The outdoor concert series has thrilled local Napa Valley audiences with Broadway stars performing against the backdrop of rolling vineyards, premier wine tastings, and al fresco dinners. This year’s event featured Broadway darling Ariana DeBose (with a surprise visit by Broadway legend Rita Moreno), Darren Criss, Aaron Lazar, Shoshana Bean and Alan Cumming. With its mission to inspire students and pre-professional performing artists, local high school students are provided the opportunity to come on stage and sing along with their idols. // www.broadway&vine.org

Darren Criss Ariana DeBose with Rita Moreno

Jacob Langfelder and Darren Criss

MUSIC IN THE VINEYARDS 30TH ANNIVERSARY

# PHOTOS BY CHESTER COOLEY

Music in the Vineyards’ 30th Anniversary Season came to a spectacular close with Esplêndido! – From Bach to Brazil at the iconic Inglenook Winery. The dazzling finale featured Brazilian musician Clarice Assad, whose vibrant performance of works by J.S. Bach, Antônio Carlos Jobim, and Astor Piazzolla captivated the audience. This unforgettable night culminated a month-long chamber music celebration, blending world-class performances with Napa Valley’s stunning winery settings. The closing night was a fitting tribute to three decades of musical excellence, leaving attendees in awe of the talent and energy that has defined the festival. // www.musicinthevineyards.org

Image courtesy of Bob McClenahan

V FOUNDATION WINE CELEBRATION RAISES $10.5M

The V Foundation Wine Celebration raised $10.5 million at its four-day Napa Valley event. Since its inception, the event has raised over $168 million to support the V Foundation and its game-changing research, led by all-star scientists working to accelerate Victory Over Cancer® and save lives. Hosted by Mike “Coach K” Krzyzewski, the former Head Coach of Duke University Men’s Basketball and V Foundation Board Member, and presented by JaM Cellars, the 26th annual Wine Celebration entertained and educated over 500 guests at premier locations around Napa Valley, including Eleven Eleven Winery, Estate Yountville, and Nickel & Nickel Winery. In addition to the formidable donations, notable events included the grant awarded to Tony Award winner Christian Hoff and the “Spirit of Jimmy V Award,” presented to George Bodenheimer, former ESPN President, to honor his decades of service and passion for the V Foundation’s mission. // www.winecelebration.org

Guests enjoy the Rock the V party at the Estate Yountville

Chris Spatola, ESPN college basketball analyst welcomes guests at the Gala Dinner and Auction

Dr. Livia Schiavinato Eberlin, Assoc. Prof. of Surgery at Baylor College of Medicine presents at the Krzyzewski Family Answer for Cancer Symposium

L-R: V Foundation supporters Nan and Wayne Kocourek with Vintner Beth Nickel at the Humanitarians and Founders lunch

L-R: V Foundation CEO Shane Jacobson, Spirit of Jimmy V Award winner, former ESPN President George Bodenheimer, and Mike “Coach K” Krzyzewski at the Gala Dinner

Dr. Susanna F. Greer, CSO of the V Foundation and Dr. Sita Kugel from Fred Hutchinson Cancer Center, winner of the V Foundation Wine Celebration grant in honor of Mike, “Coach K”, and Mickie Krzyzewski

Nan and Wayne Kocourek begin the 2024 Fund-A-Need with a $1 Million Bid

L-R: Camryn Del Rio Linton, The Del Rio Group and Stuart Taylor, V Board Member and CEO of The Taylor Group, celebrate the winning bid at the Gala and Auction

George Bodenheimer, former ESPN President, accepts the Spirit of Jimmy V Award

L-R: Wine Celebration Chair Amy Marks Dornbusch, Tony Award Winner Christian Hoff and his daughter Ella at the President's and Vintner Grand Honoree Luncheon

BLACK RADIO EXPERIENCE

# PHOTOS COURTESY OF BLUE NOTE JAZZ FESTIVAL

The Blue Note Jazz Festival Blue Note Jazz Festival presented The Black Radio Experience, hosted by Sway Calloway. Hosted at the illustrious The Meritage Resort & Spa, the event was inspired by Artist in Residence, Grammy-winning Robert Glasper, who took attendees on an immersive journey into the soul of music, transcending boundaries and celebrating the rich tapestry of Black culture. Headliners included John Legend, Jill Scott, and André 3000, and performances by Andra Day, Common, Nile Rodgers, Ledisi, and many more. // www.bluenotejazz.com/black-radio-experience

Photo by Todd Cooper

Marsha Ambrosious

Photo by Marc Fong

Food by Chef Daryl Bell, Stateline Smokehouse BBQ

Photo by Sandra Jamaleddine

Madlib & Daru Jones

Christian McBride

Photo by Sandra Jamaleddine

Common and Pete Rock

Photo by Sandra Jamaleddine

John Legend

Photo by Marc Fong

Neil Rodgers and CHIC

Photo by Sandra Jamaleddine

Eric Robertson

Photo by Marc Fong

Jill Scott // Photo by Marc Fong

TUESDAY - SUNDAY

HAPPY HOUR 3:30 PM - 5:30 PM FULL MENU 3:30 PM - 11:00 PM

LATE NIGHT MENU 11:00 PM - 1:30 AM

SATURDAY & SUNDAY

BRUNCH MENU 10:00 AM - 3:30 PM

NV Calendar

Upcoming Parties, Concerts, Celebrations and Events

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

October 26

ALPHA WIN NAPA VALLEY FALL TRIATHLON 2024

Napa Valley offers a one-of-a-kind location for one of THE premier triathlon venues on the planet. The course through Napa Valley will twist and turn alongside beautiful vistas around Lake Berryessa. Last year, athletes enjoyed a water temperature of 68; this year, the temperature will also be in the high 60s. Registration closes October 25.

Putah Canyon Recreation Area: 7600 Knoxville Rd, Napa; www.alpha.win

October 26 • 11:00am – 1:00pm HOMETOWN HALLOWEEN

This is the day for parents to dress their kids (and themselves) in their Halloween finest and come to Downtown Napa to Trick or Treat. Over 100 businesses will display black and

orange balloons at their doors, inviting kids to trick or treat. Even if you don’t have children, get a coffee or cool drink, find a good place to sit, and watch the fun. Sponsored by the Bank of Marin, Napa Valley Marketplace, and Downtown Napa Association.

www.donapa.com/event/ hometown-Halloween-2023/

October 27 • 4:00 – 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-2024/

November 16 • 1:00 – 4:00pm 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

November 28

ST. HELENA TURKEY TROT

Gather the family and friends and work off some calories at the St. Helena Turkey Trot. This annual Thanksgiving morning walk/run/ride

Photo courtesy of Alpha Win

Photo courtesy of Meritage Resort & Spa

raises critical funds for the Adventist Health Early All-Around Detection (AHEAD) Program, which saves lives by encouraging and facilitating genetic screening for hereditary cancers. Registration starts at 8:30am. Start time is 9am. There is no charge, but donations are welcome.

Crane Park, St. Helena; www.shhfoundation.org/special-events/ 2024-turkey-trot/

Save the Date | December 14

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. At this annual event, 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.

www.inspirenapavalley.org

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. For the latest schedule and special offers, visit their website.

www.yountville.com/events/ holidays-in-yountville/

November 22 • 5:30 – 7pm ST. HELENA SNOWFALL SPECTACULAR & TREE LIGHTING CEREMONY

Celebrate the start of the holiday season with the St. Helena Chamber of Com-

merce, City of St. Helena, St. Helena Parks & Rec, SHFD, & Santa. Watch as the mayor illuminates the 36-foot Beringer Holiday Wine Barrel Tree. Don’t miss the enchanting Snow Show Spectacular that will add a touch of winter magic to the evening.

Hunt Ave. & Main Street; www.holidays.sthelena.com

November 23 • 4:00 – 7:00pm MERITAGE RESORT TREE LIGHTING CEREMONY

Join us under the twinkling lights as we come together to illuminate the holiday spirit at our enchanting tree-lighting ceremony with live music, festive foods, an artisan market for holiday shopping, a special ice-skating performance, and more. Meet Santa, Mrs. Claus, and the Elves. Don’t forget to reserve your ice skating, Smores Fire Pit, and Igloo. Let the season’s warmth surround you in this magical celebration of lights, laughter, and community joy. Free admission

www.donapa.com/event/ meritage-tree-lighting-ceremony/

Inside Track

What the Locals are Doing

Mangia Mi Wine Wednesdays

Grab a couple of bottles of wine and head over to Mangia Mi and enjoy free corkage all night to accompany specials from the chalkboard menu, such as New Haven Style Pizza, fresh handmade pasta, salads, antipasto boards, small plates, and more. // 1120 WASHINGTON ST., CALISTOGA

WWW.MANGIAMI.COM

Napa Valley Vintners Napa Neighbor Program

Napa County locals get VIP treatment from participating Napa Valley Vintner member wineries. With proof of residence, Napa residents are invited to receive special discounts, complimentary or upgraded tastings, and custom tours. Reservations recommended. For a complete list of participating wineries, visit the website. //

WWW.NAPAVINTNERS.COM/COMMUNITY/NAPA_NEIGHBOR.ASP

Oxbow Public Market Locals Night

Every Tuesday, the purveyors within downtown Napa’s popular Oxbow Public Market offer locals special deals and discounted prices on food and retail products. Grab a $1 draft beer at Loveski’s, $2 Oysters at Hog Island Oyster Company, discounted sushi at Eiko’s, and $2 cupcakes at Kara’s, to name a few. Check the website for current offers. // 610 FIRST STREET, NAPA WWW.OXBOWPUBLICMARKET.COM/EVENTS/LOCALS-NIGHT/

Filippi’s Pizza Grotto Early Bird Specials

Early birds get great deals at Filippi’s Pizza Grotto in Napa’s Oxbow District. On Monday – Friday from 3 –5pm, get discounts on pizzas, half sandwiches with soup and select pasta dishes and dinners. // 645 1ST ST., NAPA

WWW.REALCHEESEPIZZA.COM

Ritual Coffee Café

Local Napa Coffee merchant Ritual Coffee holds court as Oxbow Market’s place to gather for meetings, a quick breakfast, or respite before or after shopping in the market. Open since 2008, the three-sided open format coffee bar emulates the SF Ferry Building’s vibe. Ritual prides itself on sourcing from small farmers they know and serving specialty-grade brews. Open daily from 7am – 6pm. // 610 FIRST STREET- OXBOW PUBLIC MARKET, NAPA

WWW.RITUALCOFFEE.COM/LOCATION/NAPA/

November 25 • 10:00am – 5:00pm NAPA GIFTS ‘N TYME HOLIDAY FAIRE

Celebrate the season at the 50th annual Gifts ‘n Tyme Holiday Faire, a beloved Napa Valley tradition! Enjoy festive holiday music as you browse an incredible selection of unique gifts and gourmet treats from 82 local artisans. From handcrafted jewelry and holiday decorations to cozy scarves and charming garden art, you’ll find one-of-a-kind treasures for everyone on your list. Free

Napa Valley Expo: 575 3rd St, Napa

November 27 • 6:00 • 8:00pm 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

December 7 • 7:00 – 8:30pm CALISTOGA LIGHTED TRACTOR PARADE

Don’t miss Napa’s favorite Holiday event! The 28th 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 familyfun event is a special Calistoga tradition you won’t want to miss.   www.visitcalistoga.com

December 7 • 5:00 – 8:00pm DOWNTOWN NAPA’S ANNUAL CHRISTMAS PARADE

A beloved tradition for both kids and adults, Napa’s annual Christmas Parade includes colorful floats, Christmas lights, marching bands, dancers, classic cars, and community groups that march through the 2nd and 3rd Streets Downtown. Hang around for pictures with Santa after the parade. www.donapa.com

Photo courtesy of Ritual Coffee

Photo by Bob McClenahan

Photo courtesy of Filippi's Pizza Grotto

Enjoy the Holiday Magic of Napa Valley

Embrace the spirit of the season with a touch of wine country elegance at Silverado Resort. Our hosted festivities are sure to ignite the holiday spirit and help you create unforgettable moments & cherished memories.

2024 CALENDAR OF HOLIDAY EVENTS

THANKSGIVING BUFFET

NOVEMBER 28

THANKSGIVING BAKE SALE

NOVEMBER 21 - 28

TREE LIGHTING & SANTA TRAIN

NOVEMBER 29

SANTA TRAIN

SAT & SUN, NOV. 29 - DEC. 22

BREAKFAST WITH SANTA

SAT & SUN, NOV. 30 - DEC. 22

HANUKKAH CELEBRATION

DECEMBER 26

12 DAYS HOLIDAY BAKE SALE

DECEMBER 14 - 25

NEW YEAR’S EVE PARTY

DECEMBER 31

AMUSE BOUCHE

Unique Tastings Sure

to Entertain and Satisfy

 WRITTEN BY CHRIS ANDREWS

RO Bar and Lounge // Photo by David Escalante

By all means, come for the wine, which will not disappoint. Beyond wine, know that nearly anywhere one goes in Napa Valley, there is always something delightful, unexpectedly delicious, or exotic to taste. Napa Valley’s culinary scene rivals its wine scene, and any visit to the region warrants careful planning in this department, as many of the region’s best food experiences require well-in-advance reservations.

Gourmet food and wine pairings are, of course, still a thing, but they have moved well beyond the standard cheese and charcuterie spreads, reflecting top trending food interests and, in many cases, emphasizing that which is regional. Now popular are tastings highlighting specific foods — caviar, oysters, artisan bacon, heirloom vegetables, truffles, olive oil, and regionally produced cheeses. Add to that the growing number of alcoholic beverages being made in the valley other than wine: world-class beers, namely IPAs, wheats, pilsners, ambers and porters, and artisan distilled products such as brandy, bourbon, whiskey, rum, and gin. The region also has fantastic coffee and some of the best bread in the world, all of which are worth experiencing.

If one is heading out for a day of winetasting, consider starting with Napa Valley Coffee Roasting Company’s cupping-style tasting of coffee varietals from these five regions (choose three): Guatemala, Mexico, Colombia, Africa (Ethiopia), and Indonesia (Sumatra or Timor). This invigorating tasting includes educational asides from the shop’s Probat roaster and is rounded out with a 12 oz. take-away bag of the client’s favorite beans, freshly roasted, of course. For an immersive ‘lab’ experience, Ohm Coffee Roasters, founded by Derek Bromley, a lifelong foodie, musician, and sommelier, hosts an educational tasting with tours for up to 12 people. // www.napavalleycoffee.com; www.ohmcoffee.com

If planning wine-tasting experiences for a weekend in the valley, consider sprinkling in a few that include pairings with specialty foods. Silverado Vineyards offers chef-selected caviar, indulgently served with kettle chips and crème fraiche, accompanied by their signature white wines. Add to that a patio setting with some of the valley’s best views, and there’s the high point for any day spent in the wine country. Domaine Carneros offers a similar caviar experience with a trio of Tsar Nicoulai Caviars, perfectly paired with three of their best sparkling wines. And for those seeking the ultimate in caviar tasting, look no further than the

RO Restaurant and Lounge, Thomas Keller’s trendy newish establishment. RO’s six-flight tasting of their signature Regiis Ova caviars — the Golden Ossetra, Ossetra, Hybrid, Supreme, Siberian, and Royal Caviar — pairs beautifully with a trio of their champagnes, namely Modicum’s Blanc de Blancs, Laurent Perrier’s Cuvée Rosé and Dom Pérignon’s Épernay. // www.silveradovineyards.com; www.domainecarneros.com; www.rorestaurantandlounge.com

For those staying in downtown Napa who are looking for an opulent experience and a couple of contrasting back-to-back tastings, consider Chateau Buena Vista’s champagne and caviar experience, which features caviar from the JCB Collection, rounded out by a chocolate and cabernet sauvignon tasting, featuring beautiful and exotic “bonbons” from Earth and Sky, which afterward can also be purchased in curated boxed sets. // www.buenavistawinery.com/ chateau-buena-vista-napa/

If one is hankering for oysters, the place to go is Hog Island Oyster Company. In addition to its presence in Napa’s bustling Oxbow Market, Hog Island has a 160-acre intertidal oyster farm on Tomales Bay. On any particular day at the restaurant, a wide range of oysters is on the menu. Request a favorite or have the resident oyster shucker make suggestions. // www.hogislandoysters.com

Napa Valley has a rapidly growing craft brewery scene along with pubs that offer craft beers on tap. All of this has led to what is now referred to as the Napa Valley Ale Trail

or Napa Valley Brew Trail. A favorite spot for beer flights is Fieldwork Brewing in Napa, a best-seller being their Fieldwork Tour, a 6-flight mix of top house brews. Also popular is their Hoppy Tour, featuring a variety of IPAs, and their Light Flight and Haze Craze flights. These themed excursions are a great way to learn about beer styles and discover what best satisfies one’s palate before stocking up. // www.fieldworkbrewing.com/napa

Photo courtesy of Hog Island Oyster Co

Photo Courtesy of Fieldwork Brewing Co

Distilleries are now an important part of the Napa Valley scene and worth a visit. The newest member of the Boisset Collection is the Calistoga Depot Distillery, which produces barrel-aged gin, bourbon whiskey, rye-malt whiskey, and barrel-aged brandy. The Depot offers intriguing distillery flights with names like “Fame and Misfortune” and “Prosperous and Penniless.” These tastings can be fortified with some of the distillery’s exceptional pub grub. // www.calistogadepot.com/distillery

Also amusing to the mouth is the Napa Valley Distillery, whose claim to fame is that it is “The first distillery in Napa

since Prohibition.” The best spot to enjoy their offerings is at their tasting bar at the Oxbow Market, where they feature flights of seasonal and limited-release craft spirits. Customers can also sprinkle in complimentary samplings of the Distillery’s artisan cocktail bitters, shrubs, and syrups. // www.napavalleydistillery.com

Other non-wine flights of note include the legendary tequila flights at Chispa Bar, which serves over 130 tequilas and 23 types of mezcal. Adding significantly

to the experience are food offerings from their raw seafood bar, which features ceviche, aqua chile, salmon tartare, and sharable small plates, including diablo shrimp, seafood croquettes, and roasted oysters. In this same vein, Napa’s popular tiki bar, Wilfred’s Lounge, offers incredible themed rum flights (seven of them), including a dessert rums flight featuring Hawaiian rums, 12-year rums, and rums with a specialty finish. Add to this Wilfred’s gourmet pub grub infused with Hawaiian flavors. // www.chispabar.com; www.wilfredslounge.com

Napa Valley’s Mediterranean climate is perfect for olives, and there is no shortage of exceptionally flavorful olive oils in the region. Round Pond and Grove 45 offer immersive olive oil experiences with sit-down tastings that pair the olive oils with their house vinegars. Attendees learn about olive cultivation, harvest, and the artisan methods of olive oil production. All are served with local artisan breads or seasonal bites. Wines can be added by the glass or bottle to these experiences.

For the olive oil enthusiast, Napa Valley Olive Oil Company produces top-rated olive oils and balsamic vinegars. Though the store does not offer tastings, purchase some of these highly-touted products, grab a sourdough baguette or pick up a seasonal charcuterie board from The Napa Table, and enjoy a do-it-yourself tasting at one of Napa Valley’s beautiful public parks. // www. roundpond.com; www.grove45/tastings/; www.nvoliveoilmfg.com/; @thenapatable

And while many of Napa’s wineries now include gourmet bites’ and food pairings among their deluxe tasting experiences, a few offer something unique. Some favorites include Priest Ranch’s Bacon and Wine Experience. This tasting pairs four distinct thick cuts of pork belly with four wines selected to enhance the flavors of the bacon perfectly. Also exceptional is The Perfect Pair at Cakebread Cellars, which features delicious canapés with seasonal ingredients from Delores Cakebread’s expansive vegetable garden. This food and wine tasting is prefaced with a garden tour — a delight in the crisp fall weather. // www.priestranchwines.com; www.cakebread.com

For foodies on a mission to try every good thing, consider attending the 2025 Napa Truffle Festival, which this year takes place January 17th – 20th. Festival events include truffle tasting menus by top chefs at numerous locations around the valley, and cooking workshops and educational seminars. // www.napatrufflefestival.com

Photo courtesy of Priest Ranch

Bubbles and Caviar Tasting

Photo courtesy of Chateau Buena Vista

Late Night

NAPA

These after-hour spots defy Napa’s habitual early curfew



WRITTEN BY JILLIAN DARA

There are limitless ways to spend a day in Napa Valley, from wine and wellness to gastronomy and shopping. Come nightfall, however, Napa is notorious for its early curfew, typically closing up shop before big cities across the country would even begin to shift over to their after-dinner scene.

Cadet Wine & Beer Bar // Photo by Geoff Harner, Trig Collective

Despite the sleepy reputation, though, night owls visiting Napa might be surprised to find more extended hours than they initially anticipated. Scratch the surface to find plenty of options for the nocturnal wanderers, from swanky hotel lounges to sports-centric dives, live music shows, to karaoke joints. Here’s where to spend a late-night around Napa Valley.

CADET WINE & BEER BAR

This beloved industry bar celebrated its 10th anniversary in July, further establishing itself in the winemaking community as the spot to be any day of the week. They

know the wine scene well, owning Cadet wine bar less than a block up the street, but they were ready to offer some variety and landed on an agave-dedicated bar. With culinary backgrounds, cocktail builds often reflect kitchen ingredients, from kumquats and sage to tamarind, tomato juice and oysters; bar-goers can sip these cocktails until 10:30pm from Sunday to Thursday and until 11:30pm on Friday and Saturday. // www.chispabar.com

THE SAINT

On Fridays and Saturdays, The Saint extends its weekday hours as a fine dining restaurant to stay open until 11pm (and

might be renowned for their happy houraligned specials, like their Power Hours every evening between 5 to 6pm (except Wednesday when they have a winemaker takeover) that feature half off all wines by the glass and draft beers, but Cadet is also one of the few spots in Napa that’s open after 10pm. Stop by and settle in under the signature ruby glow of the neon signage with a Champagne flight — don’t miss the Champagne room photo opp — and stay bubbly until they close at midnight (between Sunday and Thursday) or until 1am on Friday and Saturday. // www.cadetbar.com

CHISPA

In a sea of wine, Chispa branches out with cocktails to offer Napa Valley visitors a reprieve from tannins and body — impressing instead with homemade tonics and tequila. Aubrey Bailey and Taylor Domin

preparing for even later for the foreseeable future, so keep an eye on their official hours) to host live music from a variety of local artists. The sets begin at 7:30pm and don’t require reservations, yet customers do need to be over 21-years-old. The elegant and edgy ambiance evokes the atmosphere of a speakeasy and when the musicians are on break, their signature melodica EDM floats in to fill the silence and keep the vibe buzzing. // www.thesaintnapavalley.com

MERCANTILE SOCIAL at ANDAZ HOTEL

Every night is a happening night at Mercantile Social at the Andaz Hotel in downtown Napa, which stays open until midnight daily. Monday nights are local’s nights with 20% off all food and beverages all day. Tuesdays see a weekly LGBTQ+ mixer over drink specials on Mercantile Terrace (this does end at 10pm but attendees can continue connecting at Mercantile Social after the official event concludes). On Wednesdays, all wines by the glass are 20% off; Trivia is on Thursdays and live music on Fridays and Saturdays between 7pm to 11pm. The live music is a part of the hotel’s Andaz Artists Series that spotlights local talent. Though it’s not late at night, Mercantile runs daily mixology classes; guests can always start their night with an educational and entertaining group activity before handing back the bartender reins to the

Chispa // Photo by Haley Robinson

The Saint // Photo by @sarowly

professionals as they sling their craft concoctions into the evening. // www.hyatt.com/ andaz/apcrn-andaz-napa/dining

BILLCO’S BILLIARDS and DARTS

Who doesn’t love the feel of a pool hall? Complete with 10 full-size pool tables, seven steel tip dartboards, seven big screen TVs, a juke box, and a rotating late-night food truck, Billco’s is a Napa outlier in the best way. The venue is open from noon

until 2am every day with a few specials throughout the week: Monday is industry night with discounted beer prices for service workers, Tuesday is ladies night, which means free flowers for the ladies and discounted beers. Thursday is pint night, when one beer is chosen to be on special for $4 a pint all night. The first and third Thursdays of the month are karaoke nights from 8pm to midnight. // @billcosnapa

THE LINCOLN

This American gastropub stays open until 2am every night except Monday (when it’s closed). The kitchen stays open until

then, too, making The Lincoln one of the few late-night dining venues in Napa. Stop by on Tuesday nights for karaoke with festivities lasting until 11:30pm. // www.thelincolnnapa.com

THE FINK

Known as “Napa’s neighborhood bar for the world traveler,” The Fink is ready to welcome imbibers into their community watering hole for craft cocktails over activities like bingo until 11pm from Tuesday to Thursday and 12am on Friday and Saturday (they are closed Mondays). No matter the night, be sure to seek out The Fink’s owner, Judd Finkelstein, monikered as “Mr. Hospitality Napa Valley” for a quick cheers. // www thefinknapa.com

ACE & VINE CASINO

This 24/7 casino was a longtime coming for owner Mike Leblanc, who began working on approval for the entertainment venue in 2016. Located next to The Lincoln, night owls can prepare for a whole night of fun, starting with dinner and a show before continuing the party at Ace & Vine’s 24/7 card room. // www aceandvine.com

Other After Dark Hotspots

Wilfred’s Lounge: A tiki bar with transportative, island-inspired cocktails. Open until 11pm Wednesday through Saturday. www.wilfredslounge.com

The Mule Bar: a late-night lounge alter ego to its next-door neighbor, Jax Diner. Open until midnight from Wednesday to Sunday. www.themulelounge.com

Napa Palisades Saloon: the self-labeled “beer guys in Napa,” the name says it all. Sip some suds until midnight on Friday and Saturday; 11pm Sunday through Thursday. www.napapalisades.com

JaM Cellars: for the die-hard oenophiles who want to taste all day, this wine and music venue is open until midnight Thursday through Sunday. www.jamcellars.com

The Fink // Photo by Kenny Kim Photography

Ace & Vine Casino

Photo by Bob McClenahan

The Lincoln Gastropub Photo by Bob McClenahan

Fess Parker

Tasting Room

Santa Barbara County’s leading, family-owned winery opened a new tasting room in downtown Napa. Along with their portfolio of wines, including Fess Parker, Fesstivity sparkling wines, and Epiphany Rhone-inspired wines, the space will serve as the home for the winery’s most recent Napa Valley Cabernet project, Addendum, featuring Bordeaux-style wines rooted with Napa Valley growers. Wines will be available to taste by the flight or purchase by the glass or bottle. Open daily, 12 – 8pm.

FOR MORE INFORMATION: 1227 First St., Napa www.fessparker.com/tasting-rooms--fess-parker-napa

Lil Sista’s Goody’s Soul Food

Lil Sista’s Goody’s owners (and cousins) Ann Grove and Sheena Brown bring authentic Louisiana Soul Food to downtown Napa, the first of its kind in the area. They infuse Southern recipes with modern California flavors to create a one-of-a-kind dining experience inspired by soul food made in their family kitchens. Specialties include Shrimp and Grits, Chicken and Sausage Gumbo, Fried Catfish, Fried, Smothered, or Honey-brined chicken, and a mouthwatering selection of sides such as Mac and Cheese and Collard Greens. Don’t miss the weekend buffet on Saturday and the Soulful Sunday brunch with R&B DJ Rob Reyes. Open Thu – Sat 4 – 9pm, Weekend Buffet: Sat 11 – 2pm, Sunday brunch 11 – 2pm.

FOR MORE INFORMATION: 1300 Main St., Suite 150, Napa www.lilsistasgoodys.com

Mad Fritz Taphouse in Yountville

St. Helena-based Mad Fritz Brewery has partnered with Jessup Cellars to open a second location in Yountville. The intimate space serves eight or nine seasonally rotated, naturally car bonated house brews on tap in 4oz small pours by the flight or glass. Bottles to go and for retail are also available. If you can’t score a spot at the five-seat bar, settle in at one of the cozy tables outside on the patio.

FOR MORE INFORMATION: 6720 Washington St., Yountville www.madfritz.com

Sheneen Brown & Anne Grove of Lil Sista’s

Fess Parker Tasting Room

Photo by Evan Roscoe

The OG Bar

Oakville Grocery has recently constructed an outdoor bar dubbed “The OG Bar,” where guests can enjoy cheese and charcuterie, bar bites, wood-fired pizzas, housemade frosé, spritzers, mocktails, and wines by the glass or bottle from the Oakville Grocery & Wine Merchant, as well as live musical performances and DJs. Popular events include Locals and Industry Professional Nights every first Thursday of the month, Sunset Social every Thursday through Saturday weekly, and Wine Down Weekends every Saturday weekly. Open 12-6pm Thu-Sat through October.

FOR MORE INFORMATION: 7856 St Helena Hwy, Oakville www.oakvillegrocery.com

Stateline Road Smokehouse

The much-anticipated Kansas City-style barbeque restaurant helmed by Michelintrained chef and Kansas City native Darryl Bell has found its permanent location in downtown Napa’s Rail-Arts District. Guests line up to order Bell’s smokehouse classics such as burnt ends, baby back ribs, BBQ chicken, and brisket (sold by the half pound), as well as juicy Tri-Tip, sliced brisket and pulled pork sandwiches with a great selection of chefcrafted sides. Vegetarian options are also available. Save room for the Caramelized Banana Pudding.

FOR MORE INFORMATION: 872 Vallejo St., Napa www.stateline-road.com

Oke Poke

North Napa welcomed Oke Poke to its fourth California location. The popular ‘build-your-own’ Poke café allows guests to build custom bowls and pokerritos with the classic Hawaiian dish of diced, raw fish and various mix-ins. Using only the freshest and ethically sourced produce and fish as the base, custom bowls include a variety of sauces and toppings to suit any palate. For the sweet tooth, Hawaiian Shaved Ice, Dole Whip, and ice cream are also on the menu.

FOR MORE INFORMATION: 3270 California Blve. Suite E, Napa // www.okepoke.com

Oakville Grocery // Photo by Alexander Rubin

Photo courtesy of Oke Poke

Darryl Bell

25 Ye a r s

VISIONARY WEALTH MANAGEMENT

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

The GUIDE Gift

Napa Valley gift ideas for everyone on your list

WINE LUGGAGE

VINGARDEVALISE®

The ultimate gift for every wine lover. The VinGardeValise® Collection of wine luggage offers three models with maximum safety, performance, and versatility. Bottles are protected with patented inserts that ensure the safest travel possible. Remove the inserts for an easy transition into stylish luggage for every trip. Get 10th Year Anniversary Special Pricing through Year End.

PRICE: $249.95 – $339.95 • WHERE TO BUY: WWW.THEWINELUGGAGE.COM

VINTAGE SWEET SHOPPE

CHOCOLATE COVERED WINES & GIFT BOXES

Great chocolates make memorable gifts! Vintage Sweet Shoppe est.1979 in Napa, hand-makes chocolates, caramels, brittles, and delicious fudge on site. They have many size gift boxes to suit one’s gift-giving needs and custom chocolate-coated Napa wines for a unique wine country gift. Custom orders available by phone.

PRICE: $22.95 – $165 • WHERE TO BUY: WWW.VINTAGESWEETSHOPPE.COM

TRIBELLA WINE AERATOR

Aeration made beautiful. The perfect pour. Drip free 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.TRIBELLAWINE.COM OR AMAZON.COM/TRIBELLA

ARDEN ROAD TASTE OF NAPA VALLEY GIFT BOXES

Experience the essence of Napa Valley with the “Taste of Napa Valley.” This luxurious collection features carefully sourced products from Napa Valley local purveyors. Let them indulge in a decadent K+M chocolate bar, Clif Family rich olive oil, delicious Marshall’s Farm Napa wildflower honey, and perfectly roasted LaSaison almonds. This gift highlights the finest luxury food items Napa has to offer. Elegantly packaged, our gift boxes are decorated to impress, making them the perfect choice for any occasion.

PRICE: $98 • WHERE TO BUY: WWW.ARDENROADNAPA.COM

PADIS JEWELRY STATEMENT NECKLACES

Statement Necklaces will never fade from fashion’s favor— but stacking necklaces offer a more laid-back approach to everyday jewelry. From chunky chain links to medallion pendants, collecting pieces for a layered look can become a meaningful (and chic) way to commemorate cherished events, making these options ideal for gifting.

PRICE: STARTING AT $1,995 WHERE TO BUY: WWW.PADISJEWELRY.COM

SALUTE SANTÉ!® GRAPESEED OIL

Delicious, Healthy, Easy. The secret ingredient of top chefs and Oprah! This fruit oil is 100% upcycled after wine is made, then the seeds are cold pressed into healthy grapeseed oil, without any GMO seed crops. Available in many sizes, infused flavors and gift sets –the perfect gift for anyone who loves good, healthy food and cares how it’s made.

PRICE: $15 – $95 • WHERE TO BUY: WWW.GRAPESEEDOIL.COM

CHEF ROGELIO GARCIA’S WINE COUNTRY COOKBOOK

Convivir, which means “to live together,” celebrates the flavorful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California’s wine country. Michelin-starred chef Rogelio Garcia (author) takes inspiration from the local farms, ranches, and sustainable fisheries, along with a deep knowledge of his gastronomical heritage, to showcase more than 150 recipes. (Cameron & Company/Abrams, September 17, 2024)

PRICE: $50 • WHERE TO BUY: WWW.CHEFROGELIOGARCIA.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 Michelin-star-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

SILVERADO RESORT SILVERADO RESORT GIFTS

Embrace the spirit of Napa Valley with a collection of exclusive items featuring the iconic Silverado Resort logo. Each carefully selected gift embodies Silverado’s timeless elegance and luxury. Celebrate the history and charm of this world-renowned destination with the Silverado fan in your life. Available for purchase on site at Silverado’s Market and Bakery.

PRICE: $12 – $88 • WHERE TO BUY: WWW.SILVERADORESORT.COM

MAKERS MARKET THE NAPA FIELD TOTE

This Napa bag is the ultimate everyday tote, perfect for spoiling your friends and family this holiday. Crafted with durable, natural cotton canvas and featuring strong, vegetable-tanned leather shoulder straps, it’s built to last and stylishly holds everything one needs. A Makers Market exclusive.

PRICE: $88 • WHERE TO BUY: WWW.MAKERSMARKET.US

ROOT CAUSE WELLNESS AND AESTHETICS LIP SHAPING PACKAGE

Get holiday-ready with a customized Lip Shaping Package by our Lip Experts! Target the root cause of lip aging by replacing hydration and volume. Top it off with Pavise Lip Defense, an unmatched regenerative lip treatment to combat collagen loss.

PRICE: $750 • WHERE TO BUY: WWW.ROOTCAUSEWELLNESSANDAESTHETICS.COM

BLUE DIAMOND JEWELER DIAMOND TENNIS BRACELET

Introducing one of their most popular items—the diamond tennis bracelet. Available in one to ten-carat total diamond weight, white or yellow 14KT gold, with lab-grown or natural diamond. Blue Diamond Jeweler (formerly Napa Valley Jewelers) is celebrating 50 years of serving customers.

PRICE: STARTING AT $875 • WHERE TO BUY: WWW.BLUEDIAMONDJEWELER.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: $32 – $170 • WHERE TO BUY: WWW.NAPARUNNINGCOMPANY.COM

WHEELER FARMS FARM-TO-TABLE GIFT BOX

Share the magical of Napa Valley’s favorite winery, Wheeler Farms, with your friends & family this holiday. Each hand packed set comes with Wheeler Farm’s house made Jam, Herb Salt, Garden Herb Seeds all from our culinary gardens. Perfect to pair with fan favorite J.H. Wheeler Sauvignon Blanc and J.H. Wheeler Napa Valley Cabernet.

PRICE: $45 • WHERE TO BUY: WWW.WHEELERFARMSWINE.COM

JCB BY JEAN-CHARLES BOISSET HOLIDAY PACK

Experience the epitome of luxury this holiday season with the JCB by Jean-Charles Boisset Holiday Pack featuring the divine and delicate JCB No.13 fragrance, a plush red velvet candle, and the enigmatic Leopard room spray. This set envelops any space with elegance, mystery, and the timeless grace of pure aromatic expression.

PRICE: $250 • WHERE TO BUY: WWW.JCBCOLLECTION.COM/ COLLECTION/LIFESTYLE/ FRAGRANCE-BUNDLE

SPARC NAPA VALLEY KANHA CITRUS SPLASH ENERGY NANO GUMMIES

Give the gift of energy and focus this holiday. These zesty citrus and ripe berries gummies, enhanced with Green Tea Extract, feature a unique 1:1 THC and THCV formula designed to boost energy, sharpen focus, and improve mental clarity. Perfect for powering through the season.

PRICE: $22 • WHERE TO BUY: WWW.SPARC.CO/STORE/NAPA

CLIF FAMILY ORGANIC JAM SAMPLER

Taste the Clif Family Farm in every jar. Surprise the foodie in your life with six delicious jams. Clif Family’s expanded line of jams features fruit grown on their organic Napa Valley farm. The ideal climate that fosters Napa’s world-famous grapes also produces a perfect balance of acidity and sweetness in their stone fruits, resulting in vibrantly flavored preserves.

PRICE: $72 • WHERE TO BUY: WWW.CLIFFAMILY.COM/PRODUCT/ ORGANIC-JAM-SAMPLER

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: CALIFORNIACHAMPAGNESABERS.COM

APRIL MARTIN DESIGNS HANDCRAFTED JEWELRY

April thoughtfully designs in Napa and sources exclusively from small businesses. Using semi-precious metals with Tahitan pearls and gemstones, her designs are high quality and have a classic style made for longevity. Earthy meets Luxe for everyday wear.

PRICE: $50 – $500 • WHERE TO BUY: WWW.APRILMARTINDESIGNS.COM

Photo by Emma K Creative

The Spa at The Estate

Photo by Will Pryce

Cult Winemaker DAVE PHINNEY

 BY FRAN MILLER | PHOTOS COURTESY OF ORIN SWIFT

Dave Phinney’s involvement in any vinous project captures attention. His innovative approach, which includes provocative and avant-garde wine labels, bold vineyard practices, and distinctive tasting experiences, continually challenges industry norms. His creativity is particularly evident in his Orin Swift Cellars brand and its varying labels, such as 8 Years in the Desert, Blank Stare, China Doll, and more than a dozen others.

As the winemaker, creative director, and founder of the winery that honors his father and mother (Orin is his dad’s middle name, and Swift is his mother’s maiden name), Phinney has built an international following eager for each new release. It was this powerful connection with consumers that caught the attention of Gallo, who was thrilled to add the brand to its portfolio in 2016. Phinney was equally thrilled with Gallo’s involvement, which allows him to focus on the things he does best: working the vineyard, working in the cellar, and developing creative packaging. “Gallo’s participation makes me feel like a kid in a candy store,” said Phinney. “I know that selling the wine is the hardest part of this business, and I put Orin Swift wines in the hands of people who know what they’re doing. The philosophy at Orin Swift is to be humble and to over-deliver, and that describes Gallo’s philosophy, too. There’s not a lot of flash, just a really smart way of doing business.”    Orin Swift wines are beloved for their aromatic complexity and full-bodied character, making them collectible not only for their quality but also for their unique labels, which

reflect Phinney’s appreciation for fine art. He credits his artistic inclinations to his parents, who, during his childhood, exposed him to global museums during family vacations. At the time, he was not enthused, but he now acknowledges the creative impact that these cultural experiences provided. “I associate that early art exposure with my active imagination and desire to create,” said Phinney.

Like many, Phinney stumbled into the wine business. As a college student studying in Florence, Italy for a semester, he was exposed to and fell in love with wine. “Back in Arizona, I had been studying political science and history with a post-graduate plan to attend law school. But after my time in Italy, the die was cast,” said Phinney, who eventually returned to the states, received his college degree, and moved to Napa Valley four days later. Fifty resume submissions yielded one response from Robert Mondavi Winery. Phinney showed up to his interview for a temporary harvest position wearing a suit and tie. “They literally laughed at me, and then gave me a very basic math exam and asked if I could pass a drug test.”  A few weeks later, he was hired.

He spent the 1997 harvest working the night shift. A strong work ethic earned him the nickname “Guerro” (Spanish for “warrior”) from the predominantly Latino crew who showed him the ropes. He loved all of it—the late nights, the early mornings, and the intense physical demands. But he quickly realized that if he were going to work so hard, it would have to be for himself. And thus, he founded Orin Swift in 1998. His first harvest and bottling were less than spectacular due to his purchase of fruit from the wrong part of a great vineyard. It was a valuable learning experience.

“It taught me that as winemakers, we are only as good as our fruit source,” said Phinney. “There are really no silver bullets or secrets. That first harvest taught me that experience is what you get when you don’t get what you want, and it informed my winemaking philosophy which is: find the best fruit from the best vineyards, farm it right, harvest it right, bring it into the winery, and don’t screw it up.”

This vineyard-first philosophy results in Phinney’s finely crafted portfolio of bold, inventive wines—from Zinfandel-based blends and Napa Cabernet Sauvignon to sparkling wine—sourced from the

best grapes from acclaimed California vineyards. Phinney attributes Gallo’s involvement to his increased access to better vineyards, for which he has more control of the farming practices. The 2022 Mercury Head Cabernet Sauvignon, for instance, features grapes from iconic Napa vineyards, including Stagecoach Vineyard on Atlas Peak, Warnock Vineyard, Morisoli Vineyard in Rutherford, and the historic Monte Rosso Vineyard on Moon Mountain. Stagecoach is also the source for his 2022 Scattered Stones red blend, a rich wine that expresses Phinney’s creative exploration of the two most fundamental elements

“I take what we do extremely seriously.  I view it as a responsibility, and it would be disrespectful to the product, the company, and the consumer if I didn’t.”

of winemaking: nature and nurture. The 2022 Firebent Chardonnay features Atlas Peak AVA grapes from the famed Stagecoach and Antinori Napa Valley vineyards. And the winery’s top Bordeaux blend, the powerful 2022 Papillon, is a fusion of grapes from Stagecoach, Morisoli, and Monte Rosso.

Every Orin Swift packaging element— from glass selection to label art and material—is designed by Phinney, whose imaginative creativity comes to life in Orin Swift’s downtown St. Helena tasting room, located in a historic bank building. Phinney was deeply involved in the design process,

overseeing everything from sourcing furnishings, reclaiming wood and metal fixtures, and restoring the Art Deco façade. As work began on the space, Phinney found that it was more about preservation than deconstruction. “As we peeled back its layers, we were pleasantly surprised,” said Phinney, for whom the tasting room is particularly important. He met and married his wife in St. Helena, and the two made their home just blocks from the Main St. address. “The façade had held up well, so we maintained the 1920 Art Deco style, bringing this historical building in St. Helena back to its original roots.”

The tasting room design is inspired by the game “Rock, Paper, Scissors,” for which a vintage scissors-themed art

installation serves as a backdrop for the tasting experiences. Rock textures, steel elements, rich leather, and neon signs are complimented by artwork created or curated by Phinney. Guests can choose from three tasting experiences: “Rock” is a stand-at-the-bar tasting, “Paper” is a seated tasting, and “Scissors” is a private tasting of the brand’s most exclusive wines. Guests are often surprised and delighted to find Phinney leading the occasional tasting.

Despite the popularity of Orin Swift and its varying varietals, Phinney claims he has never made a wine for which he’s completely satisfied. “We’re always challenging ourselves,” said Phinney. “We don’t have competitors; we compete with ourselves. I

take what we do extremely seriously. I view it as a responsibility, and it would be disrespectful to the product, the company, and the consumer if I didn’t. I’ll be shocked if, over the next 2-5 years, we’re making not just better but appreciably better wine. I’m excited about what the future holds. Orin Swift wines will only get better.”

Reserve an appointment for one of Orin Swift's expanded and reimagined tasting experiences by visiting the website or stopping by the tasting room, 1321 Main Street in St. Helena.

CHIMNEY ROCK WINERY 22 Years of Artistry

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF CHIMNEY ROCK

Chimney Rock Winemaker Elizabeth Vianna’s winemaking journey began in 1998 when she worked her first harvest as a harvest intern while pursuing her master’s in enology at U.C. Davis. Her talent led her to the role of Assistant Winemaker at Chimney Rock in January 2002, and she further advanced to the position of Head Winemaker in April 2005. After almost 23 years at Chimney Rock, she has held the dual role of head winemaker and general manager for nearly 13 years.

“This job has been one of the great loves of my life. I love the family that I work for; they’ve been very good to me. I have had the privilege of a fantastic team. And a lot of investment has been made here that takes Chimney Rock to the next level,” proclaimed Vianna.

Had she followed her original instincts, Vianna would be a doctor today. A native of São Paulo, Brazil, she studied pre-med at Vassar before applying to the renowned winemaking program at UC Davis instead of medical school. In short, her love of wine, creativity, and artistry won out, as evidenced by her take on winemaking.

“I think metaphorically about wine when I blend [Chimney Rock’s] Elevage Red. I think about Mark Rothko and those

soft, rounded edges of his beautiful paintings. But I also think about music and wine. They have texture, they have volume, they have tension. The brain goes back to music and what is seamless. It’s using the aesthetic points of reference I’ve found in other arts, whether music or visual arts, and translating them into wine.”

Although Chimney Rock is well known for Cabernet Sauvignon, Vianna also has a penchant for her white wines. “We make two whites—Sauvignon Gris, fermented in stainless steel, very crisp and beautiful. And then Elevage Blanc is a white wine for the red wine drinker because it has age-ability, complexity, and a lot of depth. Elevage Blanc is a blend of Sauvignon Gris

and Sauvignon Blanc. It’s barrel-fermented, with a little bit of new oak. It has a lot of richness, while the Gris is crisp, beautiful, and pure. We have 5 acres of clay soils in Rutherford where we grow Sauvignon Gris, and eight acres on the same site where we grow Sauvignon Blanc. That patch of Rutherford is particularly good for aromatic whites.”

Her long-standing service as a board member and two-time President of the Stags Leap District Winegrowers Association and her role as a Napa Valley Vintners board member underscores her commitment to Napa Valley and sustainability. Under her leadership, the Chimney Rock Winery and vineyards have achieved Napa Green Certification; the winery operates on 100% solar power, has used recycled water for vineyard irrigation for over three decades (predating Vianna), and practices integrated pest management that minimizes environmental and health risks.

As it is for many, harvest season is one of Vianna’s favorite times of the winemaking cycle. “Harvest Dinner is one of my favorite events because we can start to relax, take a deep breath, and be grateful.”

Elizabeth Vianna

Frank Family Vineyards is going off-the-grid with new 400-Kilowatt solar array installation

ST. SUP É RY

& WINERY

Wine is Always in Season

 BY LAYNE RANDOLPH | PHOTOS COURTESY OF ST. SUPÉRY

Established in 1982, St. Supéry Estate Vineyards & Winery is a renowned Napa Valley Winery that comprises over 1600 acres across three Napa Valley vineyards, all dedicated to producing 100 percent estate-grown wines. The entire property, including the vineyards, winery operations, and culinary gardens, is certified Napa Green, one of the wine industry’s most comprehensive environmental accreditations. This certification covers every aspect of winemaking, from soil to bottle, and requires continuous improvement and maintenance, demonstrating the winery’s commitment to preserving the environment for future generations.

The sustainable Rutherford winery prides itself on specializing in producing Sauvignon Blanc, Cabernet Sauvignon, and red Bordeaux varietals, but it takes special pride in cultivating its outstanding Sauvignon Blanc. Notably, its Sauvignon Blanc vineyards grow 9.4 percent of the total Sauvignon Blanc in Napa Valley. Many of these vines grow between 600 and 1100 feet high at Dollarhide Vineyard, where the cool night air gives the fruit a bright acidity, one of its hallmarks.

St. Supéry offers a variety of tasting experiences, each designed to be both enjoyable and enlightening. From the Winemaker’s

Selection to the seasonally offered Harvest Live! Tour and Tasting, guests are provided with a deeper understanding of the winemaking process. The tour takes guests through the picking decisions, fruit sorting, and fermentations, providing firsthand knowledge of the process.

Subsequently, after the tour, guests enjoy a seated tasting of three exquisite estate wines, complemented by a unique fourth selection based on the weekly focus estate vineyard, providing them with a comprehensive experience. This is a chance for guests to experience the winemaking process and enhance their wine knowledge.

Taste of the Estate is a luxurious seated tasting of four estate wines, each expertly

paired with a delectable, season-inspired dish featuring farm-to-table produce from the Estate Culinary Garden. This immersive tasting is a delicious educational experience to help understand sustainable winemaking practices and innovative pairings.

Likewise, From Grape to Garden focuses on the rich flavors of the Estate Culinary Garden and its handpicked local produce during a seated tasting of four estate wines paired with vegetarian dishes, harmonizing the wines with the freshness of the garden.

Winemaker Michael Scholz, a seasoned professional, moved to California from Australia’s renowned Barossa Valley. Scholz firmly believes that excellent wine originates in the vineyard, so when he joined St. Supéry in 1996, he collaborated closely with the vineyard manager on a comprehensive replanting initiative. The goal was to match specific grape varieties with the ideal blocks, emphasizing Bordeaux classics and solidifying St. Supéry’s distinctive style.

St. Supéry’s excellence in sustainability, harvest-focused wine tastings and pairings, and expertise with Bordeaux varietals, particularly Sauvignon Blanc, make this Rutherford winery a must-visit destination.

Photo by Meg Smith

PLAY THE LOCAL CARD ALL YEAR LONG

Napa residents can take advantage of special offers. Make a reservation ahead of time and let them know you are local to enjoy VIP treatment, savings on purchases or complimentary/upgraded tours and wine tastings.

View the list of current Napa Neighbor offers at NapaNeighbor.com.

CULINARY CROSSROADS

Clif Family Winery & Farm Provides Both Elevated and Casual Offerings

 BY JILLIAN DARA | PHOTOS COURTESY OF CLIF FAMILY WINERY & FARM

As culinary experiences have proliferated at wineries throughout the valley, Clif Family Winery’s Executive Chef Magnus Young believes their program is especially unique. “We offer both a casual and high-end experience,” he said, pointing to their elevated tasting room, their private tasting salon known as The Enoteca, and their popular fast-casual Bruschetteria food truck.

Young was recently promoted to executive chef at Clif Family, where he oversees these various culinary experiences. The Bruschetteria Food Truck is a relaxed menu inspired by owners Kit and Gary’s cycling trips through Northern Italy. “Their good friends own a bruschetta restaurant in a small northern Italian town, and that became the inspiration for our menu,” said Young, adding that there is certainly an Italian influence with a California farm-totable twist. “The Bruschetteria Food Truck allows us to offer farm-fresh and seasonal food bites to perfectly complement our wines and enhance our tasting experiences. It’s a natural extension of our organic farm.”

The foundation of the menu focuses on none other than bruschetta — toasted, crusty bread with rotating toppings like mixed assorted mushrooms with fontina cheese and a Porchetta seasoned with Farm rosemary, fennel, and garlic, topped with pickled red

onion. There are also farm-fresh salads like the Firecracker, a mixed base of kale, Napa cabbage, and super greens, with Meyer lemon-miso dressing, pickled carrots, and Clif Family maple curry cashews and peanuts.

Thus far, Young says, the polenta tots have been their most popular dish — made from Clif Family Farm’s heirloom red flint corn and served alongside a helping of buttermilk ranch with an optional add-on of Tsar Nicoulai caviar. “I also love the seasonal dishes we are able to create using ingredients from the Farm,” said Young. This past summer, that included the use of the farm’s heirloom tomatoes and housemade stracciatella for the seasonal Pomodoro bruschetta.

In addition to the food truck, Young is thrilled about running their weekly Street Food Napa Valley menu on Wednesdays, an opportunity to spotlight global specialties and create unique, unexpected wine pairings

with these foreign flavors. “I lean toward congruent pairing for our reds, matching the flavor profile and intensity with that of the dish. For our whites, I’m a fan of contrast pairings and I’ll use acid or fresh herbs to create a bridge,” said Young about his technique of matching a wine to a new dish.

One of his recently discovered complementary wine and food duos is a Caponata agnolotti and Clif Family Estate Zinfandel. “As far as Zinfandel’s go, it’s much softer and less spice-driven than some others in the Valley, so it doesn’t overwhelm the dish,” shared Young, noting the seasonal dish is served at the Cima Tasting Experience at the Enoteca. “The caponata, while predominantly plant-based, is quite savory and offers weight comparable to heavier, slow-cooked protein helping to bring forward some of those brambly fruit flavors in the wine.”

Perhaps the most unique aspect of Clif Family is that Young can source up to 85%-90% of the produce and eggs used throughout all menus from Clif Family’s CCOF-certified organic farm on Howell Mountain, inspiring him to consistently create new offerings at Clif Family. He said, “I like to think about what’s in season and how we can best showcase those ingredients without diluting them.”

Do a Weather Dance While Enjoying

Hailstone Vineyards Wines

Unafraid to be unconventional, Hailstone Vineyards celebrates the art of boutique wineries. This small production brand brings together a selection of California grapes focusing on quality, fun, and surprisingly, the weather; it’s the best of several vineyards chosen for extremely high-quality grapes.

A CRAZY ROOFER

A chance meeting with Jessica, a former accomplished equestrian trainer and now

judge, led to marriage and a successful business expansion. Today, Jessica and Chris Zazo have a busy life and a storybook tale to tell. That’s how the love, the passion, and the fun all come together, the couple acknowledge. With a business background in roofing restoration specializing in hail damage (one can see where “Hailstone” comes in), Chris also has a self-taught culinary arts background, prompting a personal connection to wine appreciation. Jumping in with his first vintage in

2012—Impact Cabernet Sauvignon—Chris became known as “the crazy roofer that started a winery.” Distinctly different pewtercolored labels bear the mark of a hailstone shattering glass, and wine names follow through on the unique theme: Restoration Chardonnay, 32 Degrees Sauvignon Blanc, Weather Dancer Rosé, for example.

SMALL PRODUCTION FOR PERFECTION

Hailstone doesn’t own the land nor purchase fruit by the tonnage. Instead, they lease rows in specific vineyards for each varietal. Carefully considering soil type, elevation, temperature ranges, plus additional key factors, everything plays a part in their decision-making process. This allows the opportunity to move around the valley in concert with Hailstone Vineyards Winemaker Chad Alexander as he seeks out pedigree blocks.

WE LOVE WHAT WE DO

“Mt. Veeder is where we’ve spent a lot of time,” said Hailstone Vineyards Owner Chris Zazo. “We then moved into exploring valley floor AVAs, including Calistoga, Coombsville, Yountville, and Oakville, most recently returning to Mt. Veeder. We want to walk those rows to make our selections.” Regarding their philosophy, Chris added, “We do it right because we love what we do—and that’s how we’ve approached this undertaking since the beginning. We always say you don’t know until you know, and then you know!”

GOLD AND SILVER AWARDS

At the prestigious TEXSOM International Wine Awards in Dallas, Hailstone Vineyards was honored to bring home recognition for three new releases in 2023, winning gold for 2020 “Proprietor’s Reserve” Cabernet Sauvignon; silver for 2021 “Restoration” Chardonnay; and silver for 2021 “32 Degrees” Sauvignon Blanc.

WHERE TO TASTE

Jessica, operations director for the boutique winery, shared information about Hailstone Vineyard’s opportunities for consumers. In addition to three wine clubs and the online website shop, five of the six wines (not including “ICE,” the brand’s California sparkling wine) are poured at downtown Napa’s historic Vintner’s Collective, the premier showcase tasting room for small, family-owned Napabased wineries. At local restaurants, Hailstone Vineyards wines are on the menu at Bottega Napa Valley in Yountville and Cole’s Chop House on Main Street in Napa.

 BY LAURIE JO MILLER FARR | PHOTO COURTESY OF HAILSTONE VINEYARDS

50 Years of a Napa Valley Icon

“Raymond’s inspiring fifty-year story in the Napa Valley has only begun… We’ve set the stage for a dynamic, visionary future that embraces the senses.”

Jean-Charles Boisset Proprietor

93

POINTS

92 Generations

POINTS

Raymond Reserve

Lunch at Somerston Estate

WINE EDUCATION NEVER TASTED SO GOOD

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY OF SOMERSTON ESTATE

Up high in the eastern Vaca Mountains, the dedicated team at Somerston Estate Winery & Vineyard can attest to the fact that wine appreciation is a lifelong pursuit. Frankly, there are few pursuits more enjoyable. Best of all, the estate team is happy to share their knowledge with exclusive, intimate groups of visitors over delightful curated luncheons at the winery.

FOCUS ON EDUCATION

Guests are invited to soak it all in. Take a walk in the vineyard, taste the fruit, tour the barrel room, smell the aromas, observe the process, and converse with a winemaker or a vineyard manager over lunch. Gain insights into the passion and the vision that drive the team at Somerston Estate. Importantly, continue on the learning curve that leads to discovering more about personal likes and dislikes. By appreciating the reasons for specific preferences in varietals and styles, every individual further defines one’s palate. Hosted in the estate’s tasting room, barrel room, or outdoor patio, guests become immersed in the essence of winemaking on a deeper level that avoids jargon and breaks down the barriers that can impede a relaxed learning journey.

At Somerston Estate, the goal is for guests to leave the property a bit more savvy about the industry and surrounding language than when they arrived. By sharing knowledge of the land, vines, production, and wines, the door is open for everyone—from casual consumers to collectors—to better understand personal preferences and, therefore, have more fulfilling wine experiences in the future. DTC Sales Manager Annamarie Ciotta said, “This is something our late co-founder and GM, Craig Becker, really believed in. It’s a part of his legacy that I feel so fortunate to pass on to guests and friends. What fun is having all of this cool knowledge and keeping it all to yourself?”

BEYOND THE BASICS

Somerston Estate wine luncheons provide a unique opportunity many brands cannot offer due to their space limitations. Over a beautifully staged luncheon in a private setting, hear from a winemaker or vineyard manager with unique perspectives that make all the difference in wine appreciation. Highlighting the fundamentals from ground to glass, the conversation buzzes around how they make critical decisions year-in and year-out about farming, harvesting, crushing, pressing, fermentation, clarification, aging, and bottling.

SMALL BRAND, LARGE PROPERTY

Amongst the vast expanse of 1,682 acres, the highest quality single-block wines are selected and produced from 242 acres of vineyards thriving in distinct microclimates and soil types. Book ahead for a small group or join a scheduled one. Situated just 10 miles off the Silverado Trail, hosted experiences at the stunning Somerston Estate are open to visitors by appointment.

HARVEST FEATURE

HEROIC VINEYARDS

The World’s Most Challenging Vineyards

Photo

 BY LAYNE RANDOLPH

The island of Giglio lies an hour from the Tuscan coast. Vines have been growing on the island since at least Etruscan times. Its vineyards, which cascade down the hill from its peak to the sea, present a surreal and demanding environment to farm and harvest.

Cosimo Casini of Tenuta Isola nel Giglio aptly describes the situation, “The aspect that most characterizes the viticulture of the island of Giglio and even more so ours is linked to the impossibility of mechanization in the vineyard. Even bringing the necessary material to the vineyard is difficult.”

The term ‘heroic vineyard’ pays homage to the extraordinary challenges of cultivating grapes in extreme environments, so much so that every grape harvested is a triumph over adversity.

The path from the dirt mountain road to Tenuta Isola nel Giglio’s Scoglio Nero (black stone) Vineyard is a 15-minute walk on an untended rocky trail. “[To harvest], you go down the path still in the dark, aided by a headlamp, so as not to trip on the path due to the loose granite stones. Transporting the crates this year required a superhuman effort, leading us to walk the path up to 15 times each, with a crate on our backs, breaking the route in the most inaccessible parts and organizing real human chains to carry the harvested grapes to the van.”

Heroic defines the vineyard workers as much as the vineyards. “What was once done on the back of a mule or donkey today is done on the shoulders of the grape harvesters. We’re talking about kilometers of climbing up the cliffs to reach the means of transport, stuff from another time! In the recent past, even if the vineyards were more promising and qualitative, they were abandoned in favor of others more easily reachable and closer to the roads precisely because of these difficulties.”

The Italian Ministry of Agricultural, Food, and Forestry Policies (Ministero delle Politiche Agricole Alimentari e Forestali, or MiPAAF) defines the criteria for identifying heroic vineyards. The vineyards must possess at least one of the following: the slope of the land is greater than 30 percent, the average altitude is higher than 500 meters above sea level, the vineyards are on terraces and steps, or it involves the viticulture of small islands. Most, if not all, of Giglio’s vineyards meet every criterion.

Island viticulture brings a set of challenges beyond terrain. There are sun, salt, and wind considerations. On Giglio, ancient stone buildings the size of closets

sit amid the vineyards, where field hands used to take a respite from the blazing sun. “Over the years, we have rediscovered and enhanced the same system used by the ancients before us: expertly built dry stone walls, with aqueducts and channels capable of trapping the little rainwater that falls in the winter months, to have it available when needed. As for the wind, even in this case, you can have unpleasant surprises related to the strong lashes that can damage the plants or the saltiness that can arrive in the early stages, carried by the wind to burn the delicate vegetation. Also, in this case, the timeliness in following and supporting the vegetation with ties to the poles and wires helps us avoid such dangers.”

The term ‘heroic vineyard’ pays homage to the extraordinary challenges of cultivating grapes in extreme environments, so much so that every grape harvested is a triumph over adversity.

The Ansonica grape, grown in Giglio’s sandy, granitic terrain, produces a wine with unique qualities. Hardy and highly drought-resistant, the bush-trained vines concentrate on a small number of grapes that absorb the aromatic intensity of the Mediterranean terroir into Tenuta Isola nel Giglio’s IGT Toscana Bianco Ansonica. “This wine, vinified in compliance with the island tradition that saw the Romans, the Etruscans before them, and the Medici

Cosimo Casini in the Scoglio Nero Vineyard

Photo by Layne Randolph

The rocky soil and wind protection measures in the vineyard // Photo by Tenuta Casenuove

of Florence later, vinify this white grape with maceration as if it were a red grape, exploiting the maceration to extrapolate all the essence, all the potential contained in each precious grape.”

Due to the cultivation conditions, the Scoglio Nero vineyards yield less than two tons per hectare. “Compared to vineyards with less limiting conditions, the ratio of one hectare (2.5 acres) on the Giglio island requires the same effort as if you had five to six hectares elsewhere.”

NAPA VALLEY’S “HEROIC” VINEYARDS

Mount Veeder has some of California’s most rugged and difficult vineyard terrain, up to 2,400 feet high, with yields averaging

only 2 to 2.5 tons per acre. In these areas, nearly all vineyard work is done by hand out of necessity; machine work is minimal. The steep, winding slopes have shallow topsoil with minimal water retention and low nutrient content due to the steep runoff, making grape growing extremely challenging. Because of its low yields, it produces just 1.3 percent of the valley’s annual wine production.

Mount Veeder’s primary soil is from five-million-year-old pushed-up seabeds that formed the mountain, the only mountain of this kind in Napa Valley. Most of the valley was blanketed with volcanic

ash, while Mount Veeder’s marine soil comprised shale, sandstone, and volcanic dust.

The harsh setting demands that vintners and growers like Mount Veeder AVA’s (American Viticultural Area’s) Mt. Brave Wines and Sequoia Grove Winery sacrifice for their craft, with minimal help from machinery and subsequent significantly higher farming costs. Luckily, these conditions induce stress into the vines, resulting in wines with pronounced depth, complexity, and intensity unique to the Mount Veeder AVA.

The winemaker for Mt. Brave Wines, Chris Carpenter, is more challenged than daunted by the prospect of farming on mountain terrain. “The fun of farming on a hillside [is] the myriad challenges and how to overcome them and farm strategically, qualitatively, and safely. With extreme angles on our slopes, like one of our main cab blocks at Mt Brave, the picking becomes a true test of endurance. This block has a run and rise of about 50 meters and a straight-up-and-down slope angle of close to 30 percent.”

Jake Terrell, Director of Vineyards at Sequoia Grove, described farming on Mt. Veeder. “Picking grapes on our Mount Veeder vineyard can be physically challenging. Having to hike up steep hills with a grape tub filled with 40+ pounds of grapes is not for the faint of heart. This requires staff who are in shape and trained appropriately for this type of work. Valley floor vineyards are much more forgiving and less demanding in all facets.”

“At our new Mount Veeder vineyard, a stunning property that rises from 1,500 to nearly 2,000 ft in elevation, slopes can range up to 30 percent. Because of that, wheel tractors cannot be utilized; we can only use “crawlers.” These crawlers haul small bins where the grapes are harvested, and due to the steep terrain, we have to limit the load to 2-bin trailers as opposed to the 3-bin trailers that we use on flat ground.”

The land stewards, vintners, and vineyard staff of Mount Veeder and Giglio Island, whether families who have tended the land for generations or visionary winemakers drawn to the challenge, cultivate their vineyards for profit, passion, and cultural pride. Despite the significant challenges, these vineyards represent a commitment to preserving a legacy of place. By working in harmony with the land and the environment, these vineyards produce wines with intense aromas and flavors that tell a story of courage and perseverance.

Harvesting Giglios Heroic Vineyards

Photo by Tenuta Casenuove

Stone houses for field hands

Photo by Layne Randolph

Scoglio Nero (black stones) of the Scoglio Nero Vineyard // Photo by Layne Randolph

YOUNTVILLE

Discover the Heart of Napa Valley through Cabernet and Warm Welcomes

For oenophiles traveling from afar or daytripping from a nearby location, Yountville is a must-visit. With its lavish wineries, tasting rooms, and dynamic range of varietals, this tiny Napa Valley town is a mecca for those seeking elegant wines that drink well in their youth but have an impressive capacity for aging.

 BY MELISSA VOGT | PHOTOS BY BOB MCCLENAHAN (unless otherwise noted)

DEEP ROOTS

Yountville, named after the pioneering American settler George C. Yount, holds a profound place in Napa Valley’s history. As the first American to settle in the area, Yount was granted the expansive Rancho Caymus in 1836, where he planted the first grapevines in Napa Valley during the 1840s. This visionary act laid the groundwork for the region’s transformation into one of the world’s most celebrated wine-producing areas. Yount went on to establish the town, originally named Sebastopol, in 1855. After he died in 1867, the town was renamed Yountville in his honor, and his land became some of the most coveted vineyard real estate in the country, setting the stage for Napa Valley’s rise to global prominence. Though steeped in rich history, Yountville is geographically modest in scale. Spanning just 16 square miles, it is home to approximately 3,800 acres of meticulously planted vineyards, tended by 100 dedicated winegrowers and 20 esteemed winemakers. Yet, a treasure trove of excellence lies within this compact wine country enclave. Yountville boasts some of the most revered Cabernet Sauvignon in the valley and a dynamic portfolio of wines. This charming town offers a harmonious blend of warm hospitality and viticultural prowess, making it a jewel in the crown of Napa Valley.

DIVERSE TERROIR & DYNAMIC WINES

The Yountville AVA in Napa Valley, officially recognized in 1999, is a celebrated wine region known for its diverse grape varieties and distinctive styles of wine. Nestled on the valley floor in the heart of Napa Valley’s 30-mile stretch of vineyards, Yountville benefits from gravelly silt loams and alluvial soils with moderate fertility, providing an ideal foundation for a wide range of varietals.

Cabernet Sauvignon reigns supreme in Yountville’s vineyards, flourishing in the well-drained soils and the region’s moderate climate. These grapes yield wines with a harmonious blend of red and blue fruit flavors, soft tannins, and vibrant acidity, making them both approachable in their

youth and ideal for aging. Yet, Yountville’s vinous landscape extends beyond Cabernet Sauvignon; the AVA also cultivates Merlot, Chardonnay, Sauvignon Blanc, and smaller plantings of Pinot Noir and Chardonnay, each thriving in the area’s distinct microclimates. The diverse weather patterns even allow for the creation of sparkling wines from cooler climate grapes, adding depth and variety to Yountville’s wine portfolio. This unique microclimate is heavily influenced by San Pablo Bay, situated at the southern tip of Napa Valley. The bay’s cool marine breezes and morning fog weave through Yountville, moderating peak summer temperatures typically reaching the low 90s. This temperate climate sets Yountville apart as one of the more

moderate valley-floor AVAs. Winemakers often credit this terroir with imparting lower alcohol levels, softer tannins, and a floral, elegant profile to the wines, enhancing their overall finesse and drinkability.

Yountville’s wine culture is as diverse as its terroir, with a mix of boutique tasting rooms and well-established wineries that contribute to the AVA’s esteemed reputation for producing high-quality, terroir-driven wines. Many of these wineries are deeply committed to sustainable and organic practices, reflecting the region’s dedication to preserving its natural environment.

The wines of Yountville are celebrated for their balance, capturing the harmonious interplay between the valley’s warmth and the cooling influence of the bay. The

in Yountville and co-founded the winery. In 2002, the family completely replanted the vineyard site to 15 specific blocks, primarily Cabernet Sauvignon, Merlot, and Cabernet Franc; they finished building a state-of-the-art winery in 2005. After Lou passed away in 2021, their son Louis took over all aspects of vineyard management and winemaking.

In Yountville, “many winemakers would like to capture the uniqueness of their individual terroirs,” stated Louis Kapcsándy. Kapcsándy uses less new oak and shorter maceration time at fermentation. “These practices offer a path to showcasing the diversity within the Yountville AVA and its potential to marry power with finesse in the wines.” In the

AVA presents a dual identity in its offerings. Some producers focus exclusively on Yountville AVA wines, while others offer tasting rooms that feature a broad portfolio from various Napa Valley AVAs, often including a Yountville bottling. Whether wine enthusiasts seek an intimate, personal tasting experience or a grander setting with sweeping vineyard views, Yountville’s wineries offer a compelling destination for wine enthusiasts eager to explore the heart of Napa Valley.

KAPCSÁNDY FAMILY WINERY

Kapcsándy Family Winery established itself in 2000 when Lou Kapcsándy and his son, Louis, purchased a 20-acre parcel

vineyards, Kapcsándy focuses on canopy management. “Much of the Yountville AVA lies on the valley floor and is exposed to the prevailing weather throughout the growing season. Canopy management has improved significantly to protect the fruit, and the resulting wines, in general, are more nuanced than in the past.”

STEWART CELLARS

At nearby Stewart Cellars, also founded in 2000, this family-run operation boasts a hybrid of the two Yountville identities; they have a stunning tasting room in downtown Yountville with a diverse portfolio of wines from Napa Valley AVAs, including a singular Yountville bottling.

The wines of Yountville are celebrated for their balance, capturing the harmonious interplay between the valley’s warmth and the cooling influence of the bay.

Photo courtesy of Kapcsandy Family Winery

Photo courtesy of Kapcsandy Family Winery

Stewart Cellars is co-run by brother and sister duo James Stewart and Caroline Stewart, with Blair Guthrie (husband to Caroline) as winemaker and vineyard manager. Guthrie notes how the distinct terroir produces “fantastic earthy and forest-floor notes that I can’t achieve further up the valley.” Guthrie focuses on farming by hand, avoiding machinery in the vineyards, and cropping vines to keep yields low. These and “many other high-detail

Yountville Wine Guide

KAPCSÁNDY CABERNET

SAUVIGNON GRAND VIN

Don’t miss a chance to taste the current vintage, 2016, of this beautiful wine. The 2014 vintage showcases red cherry, cocoa-dusted blueberries, and violet abound in seamless perfection with soft tannins, gentle angles, and vibrant freshness.

STEWART CELLARS

YOUNTVILLE CABERNET

SAUVIGNON

Another absolute gem in the region is this gorgeous expression from Stewart Cellars. The 2021 shows off notes of raspberry, ripe blueberries, wet stones, and hints of forest floor. It’s an elegant wine with excellent structure.

CHANDON

For those looking for bubbles, Chandon has a 2017 Yountville Brut that beautifully showcases the Yountville terroir, bringing together Pinot Noir and Chardonnay with sparkling notes of ripe peach, fig, and a touch of sweet honey.

farming practices allow more control in the vineyard,” Guthrie said, “which ultimately helps me reach my goal of producing grapes that truly reflect the terroir.”

PRIEST RANCH

The Priest Ranch Tasting Room in downtown Yountville offers a little bit of everything: a luxury tasting room, sophisticated wine and food pairing experiences, and the Kitchen— an onsite restaurant with full-service breakfast and lunch serving delicious takes on staples like sandwiches and salads.

While Priest Ranch does not produce any Yountville AVA wines, their tasting room embodies the luxury and warm hospitality for which the downtown area is known, and “We celebrate the town’s rich wine culture by sharing the history and traditions of the region during our tastings,” said Cory DeLoach, Tasting Room Manager at Priest Ranch. “Yountville’s vibrant blend of culinary excellence and timeless charm deeply influences the guest experience at our Priest Ranch tasting room.”

The tasting experience offerings seek to create “a perfect harmony between wine and food that reflects Yountville’s reputation for elegance and epicurean delight,” DeLoach said. From the sophisticated ambiance and décor of the tasting room to the highly curated tasting experiences, a visit to Priest Ranch captures Yountville’s spirit and essence.

CHANDON

Chandon, a cornerstone of the Yountville AVA, is renowned for its pioneering role in bringing traditional sparkling wine to Napa Valley. Established by the esteemed Moët & Chandon in the early 1970s, this iconic estate blends traditional winemaking techniques with the unique terroir of Yountville. The cool marine influences from the San Pablo Bay create an ideal environment for Chardonnay and Pinot Noir and allows Chandon to craft some of the finest sparkling wines in the region. Beyond its celebrated wines, Chandon offers a sophisticated hospitality experience with an elegant tasting room, expansive gardens, and curated food pairings that highlight the versatility of its sparkling wines.

Whether wine enthusiasts and gourmands are seeking a once-in-a-lifetime dining experience at The French Laundry or a Napa Valley vacation full of luxury, warm hospitality, and elegant Cabernet, Yountville is a small and charming haven that offers all of that and so much more.

Photo courtesy of Priest Ranch

Photo courtesy of Stewart Cellars

CHANDON A Longtime Love Affair With Yountville

True to a pioneering spirit focused on new possibilities, Chandon California paved the way as the first champagneled sparkling house in the United States over 50 years ago. Dedicated to seeking out the best terroirs, Robert Jean de Vogüé’s vision currently operates on four continents; it’s no surprise that Chandon has long had deep—and sustainable—roots in Northern California.

Built from the ground up, founding president John Wright selected premier vineyard sites, including Yountville, the perfect location for a home. A home thoughtfully established, one with nature, and recently transformed into a sparkling connoisseur’s paradise.

TRADITION MEETS CHANDON INNOVATION AMIDST YOUNTVILLE’S IDEAL GROWING CONDITIONS

Grounded in traditional champagne practices established centuries ago, the process of creating sparkling wine continues in Yountville with Chandon. A skilled team led by Winemaking Director Pauline Lhote provides inspiration and innovation for a unique expression of the terroir to delight one’s senses with the intensity of flavors and aromas from sun-kissed California fruit.

Optimal climate conditions and a unique microclimate are Yountville hallmarks for wine growing. A cool fog rolls in from San

Pablo Bay every morning, bringing temperatures ideal for growing Chardonnay, Pinot Noir, and Meunier. As the day unfolds, warmer temperatures in the afternoon allow for the slow ripening of Cabernet Sauvignon. Chandon harvests grapes under the stars in the cool of night for maximum freshness.

Yountville soils are mainly deep, welldrained alluvial sediments with gravelly loam and sand, allowing vines to establish deep root systems and produce fruit with concentrated flavors. Chandon wines crafted in Yountville reflect this careful balance between climate and soil—embodying a fullbodied character with profound aromas that capture the unique regional qualities.

CHANDON’S YOUNTVILLE SIGNATURES

Today, guests come from far and wide to be immersed in their story at Chandon Home. While tasting award-winning elegant sparkling wines, they learn about production that follows the renowned méthode traditionelle known for secondary fermentation taking place in-bottle, resulting in splendid bubbles.

As for varietal composition, Chardonnay and Pinot Noir grapes contribute 50% each to Chandon’s Yountville Vintage Brut, crafted only in the best years, such as 2016. In the glass, this sparkling wine is easy on the eye, displayed in vibrant hues of straw gold. Served with fruit and cheese or wonderful when paired with a wide range of cuisines, its ripe fruitiness with balanced freshness also stands beautifully on its own.

Beyond bubbles, one of the outstanding Chandon still red wines is produced from the Yountville estate vineyards. Here, the cool valley floor’s low elevation, devoid of mountain influence, is constantly exposed to fog and wind, with plenty of sunny days. Hand harvested in 2019, an exceptional vintage, Yountville Cabernet Sauvignon showcases quality via its powerful fruitforward expression with intense dark notes such as cassis, Burgundy plum, blackberry jam, clove, and licorice.

 BY LAURIE JO MILLER FARR | PHOTOS COURTESY OF CHANDON

from Barolo and Beyond



BY JILLIAN DARA

Photo courtesy of Valfaccenda

The topography of Piedmont is mesmeric, with rolling hills like Candyland for adults, each meandering byway connecting winery after winery for unlimited exploration. The hilltop villages flaunt castles, Romanesque churches, and pockets of farmland that fill any sporadic void between the region’s prized vines. The land is so vast and awe-inspiring it should come with a warning: no matter how much time one devotes to the destination, it’s never enough.

Sprawling across northwest Italy, this world-renowned wine region is celebrated for its robust red expressions like Barolo and Barbaresco, but beyond these appellations — called Denominazione di origine controllata (DOC) and Denominazione di origine controllata garantita (DOCG) — Piedmont is brimming with neighboring designations that offer as noteworthy expressions of the region’s noble Nebbiolo grape. In fact, the vineyard landscapes of Langhe-Roero and Monferrato in Piedmont are recognized on UNESCO’s Intangible Cultural Heritage list, showcasing that all five of the region’s winegrowing areas — comprising 19 DOCGs and 41 DOCs — are worthy of a visit.

For as luscious and world-renowned as Piedmont’s Nebbiolo wines are — most famed for their DOC and DOCG Barolo and Barbaresco — the Langhe-Roero and Monferrato valleys produce lesser reputed red varieties like Barbera and Dolcetto as well as crisp white wines like Arneis and Cortese. Piedmont also produces the sparkling variety of Moscato d’Asti.

Any trip to Piedmont should certainly start in Barolo, the village where the eponymous wine is made from 100% Nebbiolo

and aged for a minimum of three years. The town is walkable, lined with cafes, wine bars, and cellars like the famed Marchesi di Barolo and within a short drive of Barolo’s greats, like G.D. Vajra, Damilano, Elvio Cogno, Morra Diego, Fratelli Serio & Battista Borgogno and Tenuta Carretta Barbaresco is about 15 miles northeast, where the legendary Gaja awaits, along with other walkable options to Luigi

Giordano and Musso. Like Barolo, the DOCG wine is also named after its hilltop village and the vineyards within its limits; the wine is 100 percent Nebbiolo that’s been aged for a minimum of two years, nine months of which must be aged in oak barrels. Montaribaldi, Marchesi di Grésy, and Cascina Delle Rose are other notable cellar visits.

Start traveling off the beaten path with a trip to Roero, about 20 miles north of the village of Barolo. Valfaccenda produces an exceptional example of Nebbiolo in the form of Roero Rosso Riserva DOCG, which is gripping and firm with a clean minerality. Their Roero Arneis is also impressive, a

Photo courtesy of Bricco Ernesto

Photo courtesy of Cascina Val Del Prete

NVL beyond the valley

balanced white wine with a savory quality imparted by the sandy, steep hills of the Roero Valley. // www.valfaccenda.it

Bricco Ernesto is another small operation in the Roero, producing some 4,000 bottles a year, concentrating on their Rosso (Nebbiolo) and Bianco (Arneis); a stop here is necessary as the bottles don’t always make it stateside. // www.vfwines.com/bricco-ernesto

At Cascina Val Del Prete, there’s slightly more variety, with different expressions of Rosso, including a Riserva and a blend of Nebbiolo and Barbera, which they call Prete Rosso. Cascina Val Del Prete also produces Arneis and Barbera d’Alba, and Nebbiolo d’Alba from their vineyards in the respective DOCGs. // www.valdelprete.com

Traveling south of Barolo, fall in love with Dolcetto in Dogliani. Chionetti is a family-owned estate dating back to the 19th century; their single vineyard series of Dogliani DOCG comprises 100% Dolcetto grapes grown at their San Luigi,

producers mentioned above will likely have already showcased the high-acid wine with bright strawberry and red cherry qualities, but in case they haven’t, swing by Vietti Trevie, La Spinetta, and Coppo.

STAY

There’s no shortage of vine-encompassed accommodations throughout Piedmont. Whether seeking a stay in the heart of the countryside or atop one of the historic towns, there’s something for everyone.

Villa La Madonna has 18 individually decorated rooms with a balcony or terrace overlooking the Bormida Valley.

Briccolero, and La Costa estate vineyards in the San Luigi Valley. They also grow Nebbiolo, Barbera, and Riesling, an unexpected gem in the sea of red wines. // www.chionetti.com

Barbera d’Alba is something many wineries of the region produce in addition to the other big Bs. The wine is either a single varietal Barbera or a majority of Barbera blended with Nebbiolo. When served young, Barbera d’Alba showcases overripe fruits like plum and baking spice, but thanks to the wine’s aging potential, these characteristics can also mature elegantly after cellaring for 10 to 20 years. Finally, one can’t leave without tasting through a flight of Barbera d’Asti; the

The family-run boutique hotel offers rustic charm with modern comforts, like a scenic swimming pool, luxury spa, and charming courtyard for aperitivo hour. // www.villalamadonna.com

Villa d’Amelia is ideal for Barbaresco aficionados as it’s only 20 minutes from the main village. Its notable features are poolside loungers with unparalleled vineyard vistas, haute cuisine DaMà restaurant, and 38 rooms and suites to keep a stay here intimate. // www.villadamelia.com

Il Boscatero Resort & Spa combines wine and wellness in Serralunga d’Alba. Gastronomic travelers will also delight that the resort hosts two-Michelin star La Rei Natura by Michelangelo Mammoliti.

Photo courtesy of Cascina Val Del Prete

Photo courtesy of Le More Bianche

Photo courtesy of Bricco Ernesto

Valley views are utterly unobstructed from most of Boscareto’s common areas and undoubtedly from the 49 rooms. // www.ilboscaretoresort.it

Nordelaia is a relative newcomer to Piedmont, in the southern commune of Cremolino. The design hotel is positioned on the outskirts of Piedmont’s wine landscape (about an hour from Barolo). However, it’s still surrounded by prolific vines, meaning there’s still plenty of wine to explore nearby, including the property’s own Barbera and Dolcetto red and rosé wines. Another advantage of this locale is its proximity to the region’s capital city of Turin. // www.nordelaia.com

aperitivo hour for a buffet-style of ornate tapas like marinated antipasto artichokes, fritto misto alla Piemontese, a selection of olives, and local cheeses and charcuterie. Piemontese cuisine is hearty and meatcentric; look for these staples on menus to ensure an authentic experience:

• Bagna Cauda is a warm sauce of olive oil, garlic, and anchovies traditionally served at the table’s center as a bread accompaniment.

• Castelmagno is an ancient, semi-hard cheese produced with milk obtained from cattle of the Piemontese breed; it is served by itself and melted over potato gnocchi.

DINE

Piedmont’s bounty of culinary delights makes narrowing down a sacred list of reservation-deserving restaurants challenging. There are some must-eats like the lengthy list of Michelin-starred fine dining, including Borgo Sant’Anna in Monforte d’Alba, Massimo Camia in Alba, Il Centro in Priocca and Piazza Duomo in Alba. However, some might say the best part about bopping through the panoramic hillsides are the unassuming enotecas and pizzerias tucked into the back of a cobblestone street. Le Case della Saracca, for example, at the heart of medieval Monforte d’Alba is a towering stone 15th-century marketturned-wine bar and restaurant. Stop by for

• Risotto al Barolo is as it sounds: risotto cooked in Barolo wine.

• Brasato al Barolo is a meat stew cooked for hours, resulting in fall-offthe-bone tender meat.

• Tajarin with white truffle is a dish that defines “the simpler, the better” as thin egg pasta noodles are topped with white truffle during the autumn harvest season.

• Vitello tonnato is a unique, shareable dish of thin veal slices topped with a salty tuna sauce.

• Baci di dama is a sweet finish to any meal; a crumbly, buttery cookie sandwiched together by a chocolate spread.

White Truffle Season

Autumn is perhaps the most satiating period to visit Piedmont, and that’s because the region’s beloved white truffle is in season. From September to December, the indulgent and umami white truffle is shaved atop simply prepared dishes from Alba to Asti, including the aforementioned tajarin al tartufo, as well as poached eggs, risotto, beef, and anything that acts as a vessel to enjoy this seasonal delight. For a more interactive experience, sign up for a truffle hunting tour where an authentic hunt with Piemontese pups transitions into a mouthwatering lunch or learn a new recipe during a hands-on cooking class. Piedmont Food and Wine offers multiple excursions and opportunities to devour the white truffle. // www.piedmont-foodandwine.com

TAKING OFF THE CHILL

Fire Features in Napa Valley Add Warmth and Ambiance

BY CHRIS ANDREWS

Fall is upon us, and that means shorter days and cooler evenings. It is also when we want most to be outdoors in Napa Valley, for the incredible scenery, all the bustle of harvest, and the luscious smell of crush. How best to enjoy a fall evening outdoors when it can be chilly and a bit damp? Those who live and work in Napa Valley know the value of a nice warm fire to gather around to recap the day or enjoy an evening libation.

Photo courtesy of Alila Resorts

Fall evenings can get chilly in Napa, so plan to wear layers, as the temperature variances between afternoon and evening are nearly 30°– 40°F. In October, midday highs can be in the high 70s, while evenings can drop into the low 40s. Most activities in the fall take place outdoors, including those in the evening, so plan accordingly if visiting i.e., pack a variety of clothing to accommodate the warm days and chilly mornings and evenings.

When crush is in progress from September through November, the entire valley smells like a freshly uncorked bottle of Cabernet Sauvignon. This intoxicating aroma is especially prominent in the morning and evening when the aromatic gases released during volatilization are more compressed because of the marine layer’s cooler temps. Before evening relaxation, soak in the fall views, hike, bike, and kayak, or stroll along quiet country roads. Vigorous outdoor activity and all that fresh air will significantly enhance the enjoyment of the incredible food, wine, and spa treatments that are so well-known in the area. In the evenings, seek out venues to continue the outdoor experience.

Round Pond Estate — a great spot to enjoy fall vineyard scenery and wine tasting al fresco year round. Louis M. Martini Winery has a similarly pleasing outdoor fireplace on its covered terrace with long tables for group tastings. If looking for some indoor fireplace action, consider the sumptuous Persian ambiance and architecture at Darioush or the French chateau-style fireplace in the classical tasting room at Domaine Carneros, whose floor-to-ceiling windows look out onto the rolling, vinecovered hills of the Carneros District.

Most resorts have welcoming fireplaces and cozy gathering spots, which are open for both guests and locals. The Carneros Resort and Alila Napa Valley are especially impressive. The Carneros Resort offers coziness visa-vis fireplaces in the guest cottages, along with luxurious chaise lounges and blankets. S’mores supplies and other snacks, beverages, and wine can be purchased at their onsite Market. FARM, the resort’s award-winning restaurant, is renowned for its beautiful fire features. The outdoor dining area has a commanding fireplace as its centerpiece, with multiple firepits and post-dinner lounge

Many of the region’s top resorts, restaurants, and nightlife venues offer a continuation of the day’s cobalt blue skies into the star-filled evening. Comfortably enjoy the crisp fall air in one of these many outdoor settings with fire features — settings that, in essence, transform outdoor spaces into comfort zones by providing warmth and eye-catching sparkle.

Many wineries also offer fire features, though more often than not, it is in the way of indoor fireplaces as most tasting rooms in the region are only open from 10:00am to 5:00pm, at the warmest and sunniest time of the day. An outstanding exception is the outdoor fireplace and covered tasting lounge at

seating surrounding the dinner tables. In addition to this warm and inviting ambiance, FARM’s menu reflects the bounty of the fall harvest, showcasing local farmers, making it one of the best settings in Napa Valley for an autumn dinner.

Alila Napa Valley, one of the region’s newest resorts, offers stylish, zen-like private and common area firepit settings. Alili’s outdoor spaces, where these fire features are showcased, flow seamlessly from sophisticated seating areas to lush vineyard and garden scenery, with woods and rolling hills beyond. One is up close and personal with nature, though subtly protected from the elements, while simultaneously being warmed at the firepits.

Especially romantic are the fire features at The Estate Yountville, where fireplaces blaze amongst the spa’s soaking tubs and in their tranquil massage suites. The Villagio Hotel warms its guests with multiple fire pits on their lobby patio — a perfect happy hour

Photo courtesy of Calistoga Inn & Brewery

Archer Hotel Napa Sky & Vine Rooftop Bar

Photo by Alex Hayden Photography

Photo courtesy of Domaine Carneros

respite to relax at the end of the day. Also in Yountville is Bardessono, where fireplaces add warmth to their guest suites and whose living room spaces double as private spas. Bardessono also offers comfortable outdoor lounge seating around firepits, where one can enjoy a cocktail or a glass of wine on a chilly evening. Hotel Yountville’ s pool patio has one of the most impressive firepits in the region. This huge firepit, whose flames rise from the ground-level patio, sits between the pool’s outdoor cabanas and lounge seating, lighting up and warming the entire patio.

In the town of Napa, the hotels and resorts with comforting fire features in their common areas and outdoor dining spaces include the Napa Valley Marriott, the Silverado Resort, which also offers fireplaces in many of its rooms and suites, and the River Terrace Inn, which has a beautiful outdoor lounge area off its ALBA Restaurant with fantastic views of the Napa River. Nearby, The Lincoln Restaurant, also touting a Napa River view, has an expansive outdoor patio with cozy cabana seating and fire tables where guests can gather to enjoy libations and delicious food from their menu with late-night seating (open until 2:00am).

providing a cozy backdrop to the restaurant’s artfully plated dinner courses, impressive as one would expect from a world-class culinary school’s signature restaurant.

In more rural county areas, where restaurants have more outdoor space, patrons can enjoy lounge seating and dining areas warmed by live flames. The Calistoga Inn’ s restaurant is lit nightly with string lights and candles in the outdoor dining area; their main attraction is the inviting Adirondack chairs around their firepit. Also inviting in the evenings is the firepit with lounge chairs off the trendy Picobar restaurant at the Solage Resort and Spa

Year-round outdoor dining in both the daytime and evening is one of the great luxuries of living in the Napa Valley. At many restaurants in downtown Napa, table seating spills out onto sidewalks and terraces for dinner patrons, and these spaces are festively lit up with candles and string lighting at night.

Great outdoor evening settings in downtown Napa include the Mercantile Social at the Andaz Hotel, with generously poured cocktails, light bites, and firepit settings with tall-back Mission-style chairs for conversing and relaxing. A similar scenario can be had at the nearby Sky and Vine Rooftop Bar at the Archer Hotel, where contemporary-style Adirondacks surround their large firepit with a rooftop view of the sparkling lights of the city of Napa. For an impressive outdoor dinner setting, The Grove at the CIA COPIA’s terrace tables are surrounded by olive trees wrapped in twinkle lights and interspersed with small firepits,

Press Restaurant in St. Helena has a massive indoor fireplace whose broadshouldered mantel supports a baroque timepiece worthy of a French castle – decorative detailing that defines the restaurant and gives it the perfect ambiance for a cold fall evening. Also beautiful in St. Helena are the fire features at the Charter Oak, the most unusual being the restaurant’s large, open wood-fueled oven/grill, where guests can watch all the cooking action. Outside, their wall-enclosed terrace is an expansive fire table flanked on two sides by long rustic wood and leather couches. More guest seating with bistro tables is tucked under lush, uplighted mulberry trees, and the terrace’s walls and buildings are thickly covered in ivy, which, in the fall, turns to brilliant reds.

Fall is the best time of year to take in all Napa Valley has to offer, so grab a sweater—the region’s exquisite evenings are not to be missed.

Photo courtesy of The Lincoln Restaurant

Photo courtesy of Silverado Resort

Photo by Kelly Puleio courtesy of Charter Oak

Breaking Bread

SHARING A LOAF IN NAPA VALLEY–A SPIRITUAL EXPERIENCE

Yes, the breads in Napa Valley are that good – a religious experience by any definition. On this, the devout, agnostics, atheists, and foodies can all agree. And there is no shortage of it in the valley. The question really is, which new bread to try each day? Let the pilgrimage begin.

 BY CHRIS ANDREWS

The history of breadmaking in the Bay Area is legendary, harkening back to 1849 and the days of the Gold Rush, when miners carried sourdough starter with them to make bread while out in the wilderness—pretty cool stuff – the miners making sourdough bread in their cast iron pots over an open flame. Also interesting is that DNA studies have shown that the sourdough starter the miners perpetuated contained the same species of bacteria and wild yeast found in many of today’s sourdough breads. For this “miracle,” one can thank those competitive Italian and French bakery families in San Francisco with their closely guarded “mother sponge” (i.e., sourdough starter) recipes. Because of these factors, the Northern California breads of today are likely similar, in many regards, to breads created over 120 years ago. Now, there’s something to chew on.

There are so many breads in the region that it can be challenging to know where to begin. For starters, there are the breads produced in Napa Valley and those made in nearby locales (Sonoma County and San Francisco, in particular). Napa Valley food establishments revere many loaves emanating from outside the valley. Because of their popularity and exceptional culinary qualities, they have become readily available at the region’s restaurants and grocery stores. These loaves are known to be as fresh as those baked in the ‘hood because their delivery trucks are seen daily crossing the Sonoma County line in the wee hours of the night.

The most well-known bread producers in Napa Valley are Model Bakery, with locations in Napa and St. Helena, Bouchon Bakery in Yountville, West Won Bread, and Sciambra Bakery (dba Napa Baking Co.) in Napa. Though a newcomer, Moulin is also a contender. And one would be remiss in failing to mention Whole Foods. Though many of their excellent and varied loaves are produced elsewhere, their local kitchen pumps out many loaves of housemade sourdough every week, which is very good.

From outside the county are hearty breads and rolls from the Basque Boulangerie in Sonoma, more traditional and delicate loaves from Costeaux French Bakery of Healdsburg, the perfectly textured breads of Acme Bread Company in San Francisco, and then the legendary loaves pumped out by Petaluma’s Della Fattoria, a favorite of many well-known local chefs. All these breads and more can be found at the Browns Valley Market, a smallish gourmet grocer tucked into the town’s primarily residential Browns Valley section. The Market has fantastic

everything, including an extensive cheese and charcuterie section and every imaginable accompaniment and condiment needed for an over-the-top cheeseboard. Up valley, there is the Sunshine Foods Market, which is similar in the quality of its wares and where many of these same breads and local ones can be found. Sunshine Foods also has, hands down, the best selection of gourmet cheeses and charcuterie in Napa Valley.

If one is looking for the ever-elusive Della Fattoria loaves, head to Hudson Greens and Goods in the Oxbow Market, and while there, consider swinging by Oxbow Cheese and Wine Merchant or The Fatted Calf to stock up on accompaniments for the bread. Getting to Hudson Greens early is best, as the Della Fattoria loaves will be gone early in the afternoon. Della Fattoria’s loaves vary seasonally, but standbys include campagne, assorted baguettes, ciabatta, fluffy dinner rolls, darkly roasted pane integrale and levain, olive and polenta loaves, Pullman loaves (perfect for sandwiches), rosemary Meyer lemon boule, and seeded wheat bread. Della Fattoria’s sourdough breads are made with organic flour and baked in a wood-fired oven. They are renowned for their dark, caramelized crusts. The breads are moist and chewy, with a pronounced sourdough twang. In a word, these breads are hearty.

Napa now has its own rock star in the category of hearty loaves: West Won Bread Owner and baker Kyle Kuehner started making bread in 2014 and was a quick study, doing a few short stints at bakeries in San Francisco, then settling in for a long stint at

Firebrand Artisan Breads in Oakland, then rounding out his education in breadmaking at Model Bakery. In 2018, he had the confidence to go it alone, pumping out his loaves under the banner of Royal Artisan Breads, which he sold at the Napa Farmers Market. The company would later become West Won Breads – both labels building their presence in the community through the farmers markets. Kuehner recently opened his brick-and-mortar retail and production

West Won Bread

Photo by Chris Andrews

Photo by Chris Andrews

bakery just north of downtown on Soscol Avenue in Napa. At the same time, he maintained his strongholds in the markets and then expanded into wholesale production. The organic sourdough loaves coming out of Kuehner’s kitchen are out of this world – sprouted rye and quinoa, olive baguettes, buckwheat, walnut and candied pear loaves, epis, and dense multi-grain sprouted bread. There is always something new and delicious, and these are hands down some of the highest quality breads around.

Sometimes the day calls for a picnic with prosciutto, salumi, or porchetta, some freshly made pesto, mozzarella di bufala and gorgonzola, and an assortment of antipasti and, of course, there is going to need to be some bread involved. Genova Delicatessen has all the goods, including traditional Italian and French baguettes, ciabatta, and rolls from Sciambra Bakery and Costeaux French Bakery, plus to-die-for focaccia in various flavors from Cuneo Bakery of South San Francisco. Genova is the only place in town to find the full gamut of Italian delicacies.

Model Bakery is a fixture in Napa Valley, its roots going back 90 years, with its owner, Karen Mitchell, having been its proprietor for the last 30 years. Model Bakery is known for its distinctive artisan breads made with organic, stone-ground flours and with time-tested recipes. By far the most popular bakery with locals, Model Bakery has maintained the consistency of its signature loaves and famous English muffins for decades – the recipes carefully handed down from head baker to head baker, most of the revered recipes having emanated from Mitchell’s family recipes and all with

a European influence. Regular breads on the shelf include sourdough batards, boules and sandwich loaves, cranberry walnut levain, French boule, focaccia, and assorted baguettes. Model Bakery’s breads are distinctive for their exceptionally fresh and flavorful flours, chewy and moist bite, and their holes – lots of them; the holes are part of what makes these breads irresistibly delicious.

And then there is the Bouchon Bakery, of Thomas Keller fame. On any given weekend, folks are lined up for blocks to enter this mecca of breads and pastries. Early on, the bakery was established as a convenience for Keller’s nearby restaurants, Bouchon and The French Laundry, as he sought to produce bread and pastries on par with the other foods served. Once the bakery was up and running, however, it became clear that

the demand for these products was great, and in 2003, Bouchon Bakery opened its doors to the general public. The bakery’s artisan bread selection is vast and includes special seasonal loaves. All Bouchon loaves are made with organic, stone-ground flours. Regulars on the bread menu include pain au levain, French baguettes and epi baguettes, campagne boules, cheese rolls, ciabatta loaves, French batards, and their popular cranberry current batard.

Napa Valley’s bread scene is well worth exploring. Plan to set aside some time to picnic, first choosing an intriguing loaf of bread as the foundation, then assembling favorite accompaniments to round out the meal. Even better, pick up some lovely Irish butter or a flavorful extra virgin olive oil, pop open a favorite bottle of wine, and enjoy.

West Won Bread

Photo by Chris Andrews

Photo by David Escalante courtesy of Bouchon Bakery

Brown's Valley Market

Photo by Chris Andrews

Cooking with KAREN CROUSE

The origin of Beef Burgundy dates to the Middle Ages when it was created to transform tougher cuts of meat, like beef chuck, into something tender and flavorful. By slowly cooking the meat in wine and aromatic vegetables, the dish becomes infused with rich, deep flavors.

In my version, I incorporate Herbes de Provence, my favorite seasoning, to add a touch of Mediterranean warmth. The savory aromatics from these herbs elevate the dish, making it a hearty, soulcomforting meal perfect for a crisp fall day.

Beef Burgundy

4-6 Servings

EQUIPMENT NEEDED

• 6-quart Dutch Oven

• Sauté pan

• Spatula

• Sharp knife

INGREDIENTS

• 4 T butter, divided

• 4 T olive oil

• 2 lbs. boneless chuck roast, cut into 2-inch pieces

• 4 oz. bacon, diced

• 4 shallots, diced

• 2 garlic cloves, grated or finely chopped

• 4 large carrots, diced

• 2 large yellow onions, diced

• 1 T freshly ground black pepper

• 1 t sea salt

• 3 T Dijon mustard

• 1 T Herbes de Provence (or ½ tsp dried thyme)

• 2 bay leaves

• 1 750-ml bottle of Pinot Noir or Gamay

• 10 ounces cremini or white button mushrooms, halved and stems removed

PREPARATION

Heat oil and 2 T butter in a Dutch oven. Add beef and cook over high heat until seared on all sides. Remove beef from pan and keep warm.

Add bacon and cook until fat has been rendered, for about 5 minutes. Add shallots and cook until soft. Add carrots and onions and cook for about 4 minutes. Add the garlic and cook for 1 minute.

Return beef to pan and season with salt and pepper. Stir in mustard to coat all ingredients. Add Herbs de Provence and bay leaves. Pour in the wine and bring to a gentle boil. Cover with a tight-fitting lid, reduce to a low simmer, and cook for 1-1/2 to 2 hours or until beef is tender.

As the stew finishes, sauté mushrooms in 2 tablespoons butter for about 5 minutes; add to the pot. Cook for an additional 10 minutes uncovered on medium-high to reduce the sauce.

Serve with mashed potatoes, boiled potatoes, or polenta and your favorite Red Burgundy.

VIOLETTO

A Modern Ode to Napa Valley

 BY LAURA LARSON

Photo by Trox courtesy of Alila Resort

Found comfortably positioned among the serene vibe of St. Helena’s Alila Napa Valley resort, Violetto is a culinary gem that pays homage to the region’s rich history while embracing a contemporary spirit. This innovative restaurant offers a dining experience as captivating as the vineyards surrounding it.

Leading the charge at Violetto is Chef Thomas Lents, a culinary virtuoso with a deep-rooted passion for the Napa Valley terroir. Having honed his craft for over two decades at esteemed Michelinstarred restaurants such as Sixteen in Chicago, The Mansion, and alongside Michael Tusk of Quince in San Francisco, Lents brings a wealth of experience and a keen eye for detail to his role. His cuisine is a harmonious blend of old-world techniques and progressive expression, resulting in familiar and exhilarating dishes with an Italian-French influence.

Chef Lents is committed to sourcing the finest local ingredients while paying mind to sustainability, and that shines through in every dish. From the Crudo of Blue Fin Tuna with taggiasca olives and caviar in a cherry succo to the succulent Santa Barbara Spot Prawn and local Dungeness crab tucked into a delicate squash blossom, each component is a testament to the region’s agricultural prowess.

Violetto’s wine list is a carefully curated selection showcasing Napa Valley’s best and beyond.

For a special treat, the eight-course Chef’s Daily Tasting Menu is light in structure, focusing primarily on seafood and vegetables representing the season’s harvest, and is available with or without wine pairings. Save room for the last course, a sweet, decadent indulgence, such as the Torta al Cioccolato, paired with a late harvest wine or port, creating a harmonious finish to the meal.

In addition, Violetto offers an a la carte menu for dinner or lunch, including snacks and starters, a selection of salads, soups, pasta, and entrees, and a four-course Prix-Fix menu, where guests can choose from a generous list of daily preparations.

Violetto’s wine list is a carefully curated selection showcasing Napa Valley’s best and beyond. The restaurant boasts a comprehensive collection of classic and emerging wineries, allowing guests to explore the region’s diverse offerings. Sommeliers are on hand to provide expert guidance, ensuring that each wine perfectly complements the dishes on the menu.

The ambiance at Violetto is both elegant and inviting. The restaurant’s design incorporates natural materials and soft lighting, creating a warm and intimate atmosphere. Floor-to-ceiling windows offer stunning views of the surrounding property and neighboring Beringer vineyards, blurring the lines between indoors and out. Whether dining on the spacious terrace or in the main dining room, guests are treated to a sensory experience as memorable as the food.

Violetto is more than just a restaurant. With its exceptional food, impeccable service, and stunning setting, Violetto is poised to become a beloved Napa Valley institution.

FOR MORE INFORMATION

www.violettonapavalley.com www.alilahotels.com/napavalley

Photo by Trox courtesy of Alila Resort

Chef Thomas Lents (4th from left) and the Violetto team

Photo by Alexander Rubin, courtesy of Alila Resort

AURO

A New Star Shines Bright in Napa Valley

BY LAURA LARSON

Golden Osetra Caviar

Tucked within the opulent confines of the Four Seasons Resort and Residences Napa Valley, Auro has swiftly ascended to become a culinary beacon in the heart of wine country. This contemporary American restaurant, recently awarded a Michelin star for the second year in a row, is helmed by the culinary prowess of Chef Rogelio Garcia. Chef Garcia and his team offer an unforgettable dining experience that celebrates the region’s bounty while pushing the boundaries of culinary innovation- one plate at a time.

With a resume boasting credentials at renowned Michelin-star restaurants such as The French Laundry, Cyrus, and Spruce, Chef Garcia brings a wealth of experience and creativity to his role. His culinary philosophy centers on showcasing the purest flavors of the region while incorporating global influences to create both familiar and exhilarating dishes.

the 10-Day Dry-Aged Shima Aji, a tantalizing combination of citrus-tamarind agua chile intricately sliced and presented as a delicate rose evoking the tastebuds with a delicate balance of freshness and acidity. The wagyu on oyster crackers filled with crème fraiche and topped with a pinch of Golden Ostera Caviar is a decadent indulgence, showcasing the unparalleled quality of the chef’s sourcing. For dessert, the Cinnamon Buñuelos with caramelized milk chocolate crémeux, banana, and horchata offer a sumptuous finale to an extraordinary meal.

Auro boasts an award-winning wine list curated by Lead Sommelier Derek Stevenson to complement the exceptional cuisine. The 250-bottle list offers a carefully curated journey, with particular emphasis on Napa Valley. Stevenson and his team of sommeliers are on hand to provide expert guidance, ensuring that each wine perfectly complements the dishes on the menu.

Auro’s menu is a meticulously curated exploration of California’s diverse culinary landscape. The tasting menu, a signature offering, presents a symphony of flavors, textures, and colors, emphasizing hyperseasonal ingredients, making every bite a revelation, including the choreography behind each course presentation. The whimsical variation of plates, bowls, and pedestals adds to the stunning visual beauty of each dish, offering a complete sensory experience.

Before the official course program begins, a generous amuse-bouche of six teaser samplings offers an initial glimpse of what lies ahead. Once the pre-fixe program officially begins, one is well on their way to a memorable evening. One standout dish is

Auro is more than just a restaurant; it is a destination. It is a place where guests can immerse themselves in the essence of Napa Valley, from the breathtaking scenery to the extraordinary culinary creations. With its Michelin-star status and a place on Esquire’s coveted list of the Best New Restaurants in America, Auro has quickly established itself as a culinary powerhouse. As the restaurant continues to evolve and innovate, it is clear that its stars will only shine brighter.

FOR MORE INFORMATION www.auronapavalley.com www.fourseasons.com/napavalley

Chef Rogelio Garcia in action at Auro at Four Seasons Resort Napa Valley

Auro Dining Room

10-Day Dry-Aged Shima Aji

CALIFORNIA’S LAKE COUNTY

WineModern-DayPioneers

 BY LAYNE RANDOLPH

After arriving in Northern California’s Lake County, one quickly learns a few interesting facts from the locals: 1) the county has the cleanest air in California, 2) Sauvignon Blanc thrives in the region’s volcanic soils and high elevation, and 3) as expressed by Brian Fisher, Executive Director of Lake County Tourism, the people here tend to be explorers, off-the-gridders, and pioneers.

Clockwise from top left: Arnot Roberts Rosé grown at Luchsinger, Luchsinger Estate grapes, Bernie Luchsinger, Zinnias at The Mercantile, Blue Wing Saloon in Upper Lake, Cricket Farms by Winemaker Jeronimo Da Valle at Shannon Family of Wines

Pioneer seems the most appropriate description, especially considering some of the innovative practices taking place in the region. From a first-ofits-kind Master Vigneron Academy taught in Spanish to vineyard management to cutting-edge regenerative practices using sheep in the vineyards,  Lake County pioneers are bravely fighting and taming Mother Nature and digging into the obsidian and moon-tear soil to create new frontiers for themselves.

Named after Clear Lake, California’s largest natural freshwater lake, the county has rugged mountains that surround the region with never-ending windy passes that make horse-drawn buggy travel unimaginable. Yet, the original pioneers made the daunting journey to Lake County. Later, tourists ventured north from San Francisco to enjoy what was the Lake Tahoe of the times. Pro tip: For sensitive stomachs, make the extra 10-mile drive up Highway 101 and cut through Ukiah rather than braving Hopland Pass or Cobb Mountain.

Once in Lake County, one is greeted by a landscape out of a Jurassic Park film. In the center of Clear Lake, the 4300-foot-high Mount Konocti, a dormant volcano, stands majestically, as beautiful as a Hawaiian island. It offers hiking trails with panoramic views, and locals and tourists flock to the surrounding Clear Lake for boating, kayaking, fishing, and birdwatching.

Pomo Indians settled in the area over 10,000 years before Spanish soldiers arrived in 1821. By the mid-1800's, pioneers and Europeans arrived.

One of the most exciting developments in recent years is Lake County’s emergence as a training center for the wine industry. Once known for growing Cabernet Sauvignon and other Bordeaux varieties for neighboring AVAs, the region is now a hub for Sauvignon Blanc production. This unique wine exhibits distinctive flavors due to the region’s high elevation and diverse microclimates. The county’s commitment to education is evident in its courses like Pruning School and Vigneron Training, the first of their kind in northern California.

With its location slightly inland from the Pacific Ocean and borders abutting worldrenowned winemaking regions Napa Valley, Sonoma County, and Mendocino County, Lake County is becoming an attractive and lower-cost alternative to those seeking something new. With many priced out of the surrounding areas, Lake County is the perfect place for wine pioneers to experiment with obscure varieties and try out innovative winemaking methods.

KELSEYVILLE PEAR FESTIVAL

Kelseyville’s small-town cred is on display each year during Pear season when it holds one of Lake County’s most well-known events—the Kelseyville Pear Festival. The first commercial Barlett Pear was planted here in the late 1800s—and its claim to fame is that in 1885, the Lake County Bartlett Pear was exhibited at the New Orleans World’s Fair. // www.pearfestival.com

SHANNON FAMILY WINES, KELSEYVILLE

Shannon Family Wines is at the forefront of Lake County’s innovative winemaking scene. Its Project Ovis (ovis is Latin for sheep) uses sheep to control cover crops and weeds and for soil fertilization. Their operations are 100 percent Certified Sustainable, regenerative, and organic, and Shannon won the 2021 California Green Medal Environment Award.

In addition, the family-owned brand makes excellent wine, including the delicate, complex white, rosé, and sparkling wines made under its Cricket Farms label by Argentian-born Winemaker and Director of Winemaking, Jeronimo Da Valle. Another standout: 2023 Organic Mother Vine Cinsault Rosé made from Croatian Cinsault vines traced to 1870.

And there’s more—Shannon owns what seems to be the county’s hotspot—The Mercantile—with daily special events like Taco Tuesdays and Friday Night wood-fired pizza. The wine bar offers tasting flights of Shannon wines and sandwiches, salads, picnic, and gourmet food items. One gorgeous accouterment is the Sip n Pick Zinnia field, where guests can use clippers to hand select a bouquet to take home, gratis. // www.shannonfamilyofwines.com

MASTER VIGNERON ACADEMY & LAKE COUNTY PRUNING SCHOOL

Lake County Winegrape Commission’s Master Vigneron Academy (MVA) began in 2012 as a professional workforce development program for experienced vineyard supervisors. It has evolved into a credentialed program that provides in-depth knowledge of quality wine-growing practices and improves farm worker productivity. The program is taught in English and Spanish and is available to most vineyard workers. The Master Vigneron Academy program shows the region’s commitment to sustainability, addressing the training needs of supervisors and representing an investment in a critical piece of sustainable farming—people.

The Lake County Pruning School, also offered by the Lake County Winegrape Commission, is an immersive training

Mount Konocti

Sip N Pick at The Mercantile

program given in English and Spanish by Vine Master Pruners Jacopo Miolo and Jett Johansson. The duo shares knowledge and teaches innovative pruning techniques. The program is a collective project addressing the entire area instead of a single property. and highlights fundamental principles such as controlled branching, vascular flow, small cuts and crown buds, and protective spare wood. // www.mastervigneron.org

LUCHSINGER VINEYARDS, LAKEPORT

Bernie Luchsinger, a charming figure who could be the face of Lake County’s past and future winegrowing industry, owns and runs the Luchsinger Vineyards with his daughter, Pilar Luchsinger White. Born in Chile and moved to Lake County in 1968, Bernie is known for growing and selling obscure grape varieties like Trousseau, Tempranillo, Touriga Nacional, Tinta Cao, and Souzao. His vineyards are Certified Sustainable, and to give an idea of their quality, the fruit has graced

the bottles of brands like Arnot-Roberts, Scribe Winery, and Jolie-Laide Wines. // www.luchsingervineyards.com

WILD DIAMOND MOUNTAIN, LOWER LAKE

High on Wild Mountain, this space-age winery may have one of the best views in the county through its glass-walled enclosure sitting on the top of Wild Diamond Mountain overlooking acres of vineyards and valleys. Winemaker Bruce Regalia leads tastings of the wide variety of primarily Rhone and Bordeaux varietal wines while explaining the region’s “diamonds,” also known as “moon tears”—shiny crystals, rocks, and particles left from volcanic activity.  He showcases his convivial spirit with an actively social member’s club and sometimes hosts diamond-hunting parties for members. // www.wilddiamond.com

BRASSFIELD ESTATE, CLEARLAKE OAKS

It’s situated on High Serenity Ranch at the top of High Valley AVA, with an altitude matched by only 1 percent of vineyards in the world. Majestic and opulent, Brassfield Estate’s expansive property is filled with artwork and sculptures. Hosts drive guests through the woods on windy one-lane roads from a building to a vineyard to a tasting room to a guest house. One special guest house property has views of the vineyards with what seems like an up-close Mount Konocti. // www.brassfieldestate.com

BECKSTOFFER VINEYARDS, KELSEYVILLE

Many Napa wine enthusiasts think of To Kalon Vineyard when they hear Beckstoffer. In Lake County, it means Red Hills, where Beckstoffer Cabernet Sauvignon grapes are grown on the high-elevation hillsides. Beckstoffer Vineyards owns high-quality grape-growing properties in Napa Valley, Mendocino County, and Lake County’s Red Hills. Located in the northern Mayacamas Mountains on the southwest edge of Clear Lake, the Red Hills AVA lies at the foot of Mount Konocti in volcanic hills ranging from 1,350 to over 3,700 feet in elevation. General Manager Pedro Rubio and President and COO Brian Hilliard manage the Lake County land, including massive Obsidian blocks from past volcanic eruptions. // www.beckstoffervineyards.com

CHACEWATER WINERY AND OLIVE MILL, KELSEYVILLE

It’s not every day one can share olive oil with a monk, but Chacewater Mill Master Emilio De La Cruz makes it seem completely ordinary. The Chacewater olive mill, the only olive press in Lake County, is equipped with state-of-the-art technology and produces a wide range of extra virgin olive oil varieties, including flavored options, Emilio’s specialty. Additionally, winery owner Paul Manuel spends a lot of energy planning tasting and other events, making Chacewater a very social place. A picnic area on-site has been the venue for many lively festivities. // www.chacewaterwine.com

THE TALLMAN HOTEL AND BLUE WING SALOON, UPPER LAKE

The historic Tallman Hotel has been hosting travelers since the early 1900s and is still the prime lodging in the area. It’s fully modernized with amenities like private outdoor Japanese soaking tubs and gardens. It melds nicely with the next-door Blue Wing Saloon, and in between the properties, nightly live music plays while guests dine on delicacies like Jambalaya and Grits & Greens. // www.tallmanhotel.com

HUTTOPIA, LOWER LAKE

For anyone who feels glamping is their thing, Huttopia is the place. Six Sigma’s 4,300-acre ranch and winery offer beautifully designed, fully equipped, solar-powered tents or lodges to delight all the senses. They typically feature comfortable beds, stylish furnishings, private bathrooms, and even kitchens or kitchenettes, making the experience more enjoyable and less rustic than traditional camping. //  www.sixsigmaranch.com

Brian Hilliard and Pedro Rubio of Beckstoffer

Brassfield Estates

EMIL YANOS

Capturing the Rhythms and Textures of Life

 BY CHRIS ANDREWS

Sculptor Emil Yanos loves his life in Napa Valley, and tourists flock to the area for many of the same reasons: “Living here allows me to be fully immersed in nature while also enjoying the sophisticated culture that thrives in the region. It’s an unusual combination not found in many places.” Yanos and his partner, architect Loren Kroeger, make their home in Browns Valley, however, Yanos continues to work from his ceramics studio in San Francisco’s Mission District, a space that has been his creative home for decades. Yanos noted, “It is both the abundance of intriguing natural and geological features in the valley and intellectual opportunities here and in the city that provide the sparks that drive my artistic endeavors.”

Yanos enjoys exploring nature in the valley but also frequents Point Reyes, whose coast provides much inspiration from its tide pools, cliffs, and beaches. Yanos is also influenced by O’ahu, Hawaii, where he grew up. The pods, coral, and botanicals native to Hawaii frequently find expression in Yanos’ ceramic sculptures, if but subconsciously.

Exploring, considering, and manifesting the contrasts he discovers in all things is a center point for Yanos’ work. Yanos expresses these contrasts in the clay through rough vs. smooth textures, glossy vs. matte finishes, variations in size and shape, and subtle color variations, which add a layer of emotional expression, in turn, imparting

a deeper meaning to his pieces. Yanos’ process often begins with his looking at a previous work, considering it, and then using it as either a pushing-off point to move in another direction or as the basis for a variation on a theme. Working the piece through to completion is about following an urge and then letting the clay do the talking and the telling of the story.

Born and raised in Hawaii, Yanos moved to the Bay Area in 1983, settling in San Francisco first to study graphic design at the Academy of Art College, then floral design at City College of San Francisco. Both degree programs shaped the work he would go on

to do in ceramic sculpture. Over time, Yanos found that the restraints of 2-dimensional graphic design caused a tension that he could only satisfy by creating tangible things – i.e., 3-dimensional pieces. Initially, it was Yanos’ work with florals that allowed him the opportunity to conceptualize in 3D while also focusing his attention on the finer details of botanical characteristics and patterns. It was also through his floral arranging that Yanos developed “sculpting” skills, though at the time, his medium was flowers instead of clay.

Many of Yanos’ works are influenced by historical and current events. Most recently, he created a series that expresses the impact of the valley’s fires, whereby small, bright shards are strewn across a smoky and roughly textured background. Another series is reminiscent of geological events – with striations that point to the powerful forces that create layered ripples and bubbles under the earth’s crust.

Yanos’ creations can be found in settings throughout the Bay Area, some as themed garden installations, others as individual pieces in home and commercial settings. A favorite set of the artist’s sculptures resides at the Spa at Meadowood Napa Valley. The soothing nature of these pieces makes them especially appropriate for a setting where patrons are anticipating an afternoon of restorative bodywork.

OLE Health Foundation Launches Campaign to Build Up Valley Health Hub

Napa Valley’s Up Valley communities are known for picturesque landscapes and historic charm. Here, despite the boom and growth of surrounding regions, an unpretentious, small-town atmosphere pervades, offering a glimpse into the wine country of old. With its rural feel and strong local economy, Up Valley thrives with an abundance of riches, wellillustrated by natural beauty, open space, and a tight-knit community. Yet despite these riches, the community lacks an important element: there are simply not enough primary care options to meet the population’s needs. CommuniCare+OLE is committed to changing this.

For more than 50 years, CommuniCare +OLE has provided vital care to the es-

sential workers and residents that power Napa Valley. The non-profit organization’s mission is to build stronger communities by ensuring high-quality, comprehensive, personalized care and removing barriers to that care, such as cost and access.

CommuniCare+OLE provides medical care, dental care, behavioral health, pharmacy services, and nutrition and wellness education. Its health centers are found across Napa County, including in St. Helena and Calistoga, where a rented clinic space and an aging small modular serve as medical ground zero for roughly 60% of the local population, from infants to the elderly. CommuniCare+OLE is one of only three Up Valley dental practices and the only primary care provider not a

concierge doctor. CommuniCare+OLE’s dedicated professionals do the best they can within varied constraints. With space for only one medical provider to work at a time, for instance, there is little room to provide the care required today, and the demand for expansion is real.

“Our biggest challenge right now is that we just don’t have room for patients,” said CommuniCare+OLE CEO Alicia Hardy. “With a small, rented clinic in St. Helena and a 40-year-old double-wide modular in Calistoga, we are long overdue to provide a state-of-the-art facility for our patients and our dedicated staff. We know if we build this facility, we can provide care for every member of this community. This project also helps meet

 BY FRAN MILLER | PHOTO ABOVE BY OLE HEALTH FOUNDATION

The Calistoga Team

two of the identified priorities in the Napa County 2023 Community Health Needs Assessment: access to health services and behavioral health.”

CommuniCare+OLE family physician Dr. Gabriela Bermudez has been caring for this community for nearly 20 years. She has seen providers retire and leave the area, increasing the demand for services at OLE Health’s sites. “OLE Health is often the only clinic people can visit,” said Dr. Bermudez. “We attempt to assist our patients as much as possible in a single visit, but we have to do it piecemeal because of the space. When we have a new facility, we will have all-encompassing care in one location, which will help us better serve the community.”

Nearly a decade in the making, the planned 11,000-square-foot Up Valley Campus will address the critical community need for primary care access

“We need to take care of the people who are the backbone of our community. I am excited about the vision for the new facility.” – Rick Jones

as Honorary Chair. The OLE Health Foundation was founded by vintner John Shafer in 1986 to ensure a more stable financial future for the organization. Since then, it has been supported and championed by vintners and business owners across the Valley who understand how vital access to health care is for our entire community. The Foundation’s annual signature event, Vida OLE!, raised nearly half the required $8M this past summer. The Foundation seeks to raise the additional half through community donations.

“This is an urgent need,” said Rick Jones, OLE Health Foundation treasurer and capital campaign Honorary Chair. “Our Up Valley communities are currently underresourced in terms of medical professionals and facilities. We need to take care of the people who are the backbone of our community, whether it be those in the vineyards and the wineries, the staff in our restaurants

north of the Napa city limits. Located on a parcel at the east end of Lincoln Avenue in Calistoga, purchased by OLE Health in 2023, the new health center will feature nine exam rooms, five dental chairs, dedicated space for in-person behavioral health services, as well as lab and pharmacy services for everyone who lives and works in the Napa County’s Up Valley communities, regardless of insurance or ability to pay.

Funding for the project is primarily from private donations secured through the OLE Health Foundation’s Up Valley Capital Campaign, co-chaired by Foundation board members Naoko Dalla Valle and Pete Richmond, with Rick Jones serving

that we all enjoy, or the hotel employees; they all need to feel that this is a community that supports them. I am excited about the vision for the new facility.”

Added Sonia Tolbert, Chief Development Officer for CommuniCare+OLE, “If you have enjoyed a meal in a Napa restaurant, stayed at a Napa hotel, or had a glass of Napa wine, you have benefitted from OLE Health’s services.”

FOR MORE INFORMATION www.olehealth.org/donate

Rick Jones raises his paddle at the Vida OLE Auction to pledge $500,000

Naoko Dalla Valle speaks at Vida OLE and pledges $500,000

UP Valley StreetView rendering

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

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

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.

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

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.

THAI

Photo by Darren Brazil

C CASA “Reimagined Mexican Flavors, Globally Inspired Ingredients.” Feast on a menu of innovative tacos featuring housemade white corn tortillas, deliciously nutritious salads, and spice-rubbed rotisserie chickens and woodfired entrées. Enjoy margaritas, craft cocktails, 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

Their

Beer Company

over 30 local craft beers and many guest taps. They boast 16 big screen TV’s, weekend brunch and a popular happy hour.

THE GRILL

THE LINCOLN An elevated American gastropub in Napa, The Lincoln serves up inspired cocktails and fresh takes on classic dishes, all with scenic views of the Napa River. With late-night hours, cozy firepits, and a welcoming atmosphere, it’s perfect for any party size, offering walk-in availability. Explore a menu filled with comfort food, sandwiches, healthy choices, and a dedicated kid’s menu.

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

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.

AMERICAN

Photo by Kristen Loken

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