There’s so much new happening in Napa recently, it can be hard to keep up. Top notch resorts, wineries and restaurants all have good things to report. Here are some happenings to keep in mind as you’re planning your adventures.
Calistoga Ranch has opened an infinity-edge family pool overlooking the resort’s vineyards, complete with poolside food and drinks (in a fun touch, kids will go nuts for the retro-chic metal lunch boxes illustrated with beloved characters like Superman). The resort also has unveiled a new, tented venue for al fresco events and weddings, set with reclaimed hardwood floors, rows of twinkling lights, and vineyard views.
80 Lommel Road, Calistoga, 707-254-2800, calistogaranch.aubergeresorts.com.
Hall Wines has launched a new educational culinary series for guests called Demystifying Wine & Food. Educators offer a full winery tour and tasting, then explain how to set up wine and food pairings using sustainable, local products. For more food facts, the winery now also offers cooking classes led by David Katz of St. Helena’s Panevino Catering on topics like pizza making, harvest hors d’oeuvres and holiday entertaining.
401 St. Helena Hwy South, St. Helena, 707-967-2626, hallwines.com.
Cairdean Estate has opened on 58 acres at the base of Spring Mountain in St Helena, as food and wine village. At the heart is The Farmer & The Fox restaurant/gastropub, alongside a new winery with caves, a tasting room, Rosgal Mercantile shop, and Butterscots Deli and Bakery. Farmer and Fox is particularly worth a visit, with specialties including hearty fare such as a traditional Scotch egg, freshly baked popovers, game pie, and a nightly roast from the rotisserie.
3111 St. Helena Hwy North, St. Helena, 707-968-5434, cairdeanestate.com.
1313 Main/Lulu’s Kitchen has introduced Sunday Brunch, offered from 10 a.m. to 2 p.m. with a small plates format. The entrees are delicious – like lobster benedict, ricotta pancakes drizzled in dinosaur egg pluot syrup (yes, there is such a thing), and potato latkes with crème fraîche, cured salmon and eggs mimosa. But it’s the Bloody May Bar that stands out. Indeed, that’s an entire bar dedicated to the decadent drink, custom-prepared tableside. Guests start with the base beverage ($9) of fresh pressed tomato juice, grilled then juiced Serrano and jalapeno chiles, Meyer lemon juice, caper juice, Tito’s Vodka infused with ancho chiles, Worcestershire, Tabasco, Cholula hot sauce, celery salt, black and pink peppercorns, Colman’s mustard powder, and Old Bay seasoning. Then, guests can go nuts with the garnishes, with complimentary add-ins like lemon or Sriracha. For a buck each, they can pile in goodies like Hawaiian black lava salt, or blue cheese olives. For two dollars, they can dress up their drink with a chipotle-smoked meat “straw,” housemade beef jerky or a hard-boiled egg pickled in beet juice and apple cider vinegar. And if they’ve got $3 to blow, they can go for treats like fried Miyagi oysters or shrimp, bacon-wrapped dates, or a tequila floater.
1313 Main St, Napa, 707-258-1313.
Capp Heritage Vineyards has opened a new tasting lounge in downtown Napa, featuring an 1880’s vintage-style tasting lounge with an oak bar, plus a 1930’s Art Deco area featuring a rotating art display and live music on the weekends.
1245 1st Street, Napa, 707- , Facebook.
St. Supéry Estate & Vineyards has unveiled its new culinary garden on its Rutherford property, with produce being used in many of the wine and food pairings available to guests. St. Supéry also has started an education experience, Ampelography Master Class, where guests learn how to identify grape varieties with renowned viticulturist Louie Morton.
8440 St. Helena Hwy, Rutherford, 707-963-4507, stsupery.com.
Tip: The best way to explore all the new attractions in Napa is with your own, private Pure Luxury limo or Town Car.