It was a week before Thanksgiving, and the local news warned of a “bomb cyclone” brewing over the West Coast. As a swirl of colors on the weather map painted a grim picture, I wondered if Mother Nature would derail my long-awaited getaway to Napa Valley.
Thankfully, with a bit of luck — or perhaps the favor of Dionysus — my plane touched down in San Francisco, dreary weather and all. The sky was gray and rain pelted the windows as I settled into the back of an ultra-luxury Mercedes-Benz from Pure Luxury Car Service. When I mentioned the bomb cyclone, my driver, Jon, quicky corrected me: “It’s actually the Atmospheric River,” he said with a chuckle, pointing out landmarks through the mist as we made our way north.
Despite the storm’s chaos, Jon insisted on taking the scenic route, and soon we were crossing the Golden Gate Bridge. Shrouded in fog, it gleamed with timeless magnificence — a fitting gateway to the weekend of indulgence that lay ahead.

Elusa Winery
Photos Courtesy Of The Four Seasons Resort And Residences
First Taste Of Napa
My journey began in the charming town of Yountville, a mecca for food lovers and home to Chef Thomas Keller’s legendary, three-Michelin-starred restaurant, The French Laundry. Although I couldn’t snag a reservation there, my culinary adventures over the next three days were nothing short of spectacular — a telling sign that in the Napa Valley, one eats well.
I began at Bottega Ristorante, aptly named the “artists’ workshop” in Italian. The restaurant lives up to its name, presenting bold Italian flavors inspired by the region’s diverse and ultra-fresh produce. It’s housed in an old winemaking facility from the 1870s, lending it extra charm. My inaugural wine country meal set a high bar: Insalatina di Cavoletti di Bruxelles — shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg and Pecorino Romano — and Pasta Fritta con Prosciutto, puffed rosemary-scented pasta dough wrapped in prosciutto with mascarpone espuma and honey, dusted with Parmigiano Reggiano, made for an unforgettable start.
For mains, the Rigatoni al Coniglio — balsamic-marinated rabbit, caramelized mushrooms with pancetta and house-made ricotta — and Costolette di Manzo, smoked and braised short rib in espresso agro-dolce, served with creamy ancient grain polenta with Calabrian peperonata, followed. A robust wine list ensures perfect pairings, though diners are welcome to bring their own bottles for a corkage fee.
Wine Country At The Four Seasons
Lunch was followed by a 30-minute drive north to Calistoga, a town famed for its hot springs situated at the northern tip of Napa Valley. Curving roads among rolling hills granted expansive views of vineyards stretched into neat, geometric patterns, their leaves brushed with golden and crimson hues. Rounding a bend, a bald eagle soared across the road, swooping down and offering a front-row view to its majestic flight. In the distance, the Mayacamas Mountains stood watch.
My destination was the Four Seasons Resort and Residences Napa Valley, home for the next two nights. Nestled on its own 5-acre organic vineyard — Elusa Winery — tidy rows of vines provide both the scenery for guests and the grapes for the small-batch production of wine.
There are 85 guest rooms and suites designed in a farmhouse-chic style with modern furnishings, wood accent pieces and locally sourced artwork. A deep soaking tub beckons in the far end of the slate-toned bathroom.
Those eager to explore can borrow complimentary bikes to visit nearby vineyards, or better yet, enjoy Elusa’s offerings, which includes a tour followed by tastings paired with cheese, charcuterie and caviar. Winemaker Jonathan Walden collaborates with the renowned Thomas Rivers Brown — who made history as the first American vintner to earn a perfect score from Wine Spectator — to showcase unique expressions of Calistoga terroir, producing primarily Cabernet Sauvignon in quantities so small, they are available only to members and guests.
Amenities include a pristine swimming pool framed by vineyard views, a fitness center for those maintaining a health regimen and the indulgent Talisa Spa. Here, relaxation begins at check-in, where guests select a scented oil for their massage, and ends — far too soon — with a profound sense of renewal.
You’ll find breakfast, lunch and dinner at Tress, the property’s main restaurant. However, the star dining destination is Auro, Calistoga’s sole Michelin-rated eatery. Executive Chef Rogelio Garcia helms the kitchen. Born in Mexico and raised in Napa, Garcia draws on his roots and prestigious experience, including time at The French Laundry, to create exceptional meals. Elevate the evening by reserving one of two Chef’s Tables inside the kitchen for a front-row view of the action. Watching the team prepare a 10-course meal with precision while calling out “Yes, Chef!” in perfect synchrony feels like stepping into an episode of “The Bear.”
The menu rotates regularly. The night I visited, Garcia prepared a 10-Day Dry-Aged Japanese Shima Aji with Mountain Rose Apple, Avocado, K&J Orchards Pink Lady Apple Aguachile; White Binchotan-Grilled Japanese Wagyu with Tenbrink Farm Honeynut Squash, Blue Corn Tetela, Mole Negro; and Tenbrink Farm Cantaloupe with Purple Passion fruit Granita, Green Shiso Anglaise and Persimmon. Sommelier Derek Stevenson expertly pairs each dish with bottles that are mostly unknown. For the Shima Aji, he served a 2020 Schlumberger Riesling Saering from Alsace, a harmonious and crisp wine with notes of yuzu zest, while the 2021 Rudd Crossroads Californian cab unfolds with vibrant red currants and pops of fresh black cherries, serving as the ideal partner to the melt-in-your-mouth meat.

Four Seasons Resort and Residences Napa Valley
The Past, Present & Future In A Glass
Napa Valley, with its 30-mile stretch and over 400 wineries offering tastings, demands careful planning for even a weekend visit. I began at the family-owned Clos du Val winery with The Past, Present & Future Yettalil Immersion Tasting. Founded in 1972 by John and Henrietta Goelet, Clos du Val began with a global search for the perfect location to cultivate Bordeaux varietals like Cabernet Sauvignon, Merlot and Cabernet Franc. They found it in the heart of Napa’s Stags Leap District and became early pioneers. Today, the vineyard remains in the family, led by their grandchildren, including Olav Goelet who serves as CEO.
“Everything we do pays respect to the founding vision of my grandparents while embracing the future,” says Olav. “They set out to create world-class Bordeaux-inspired wines outside of Europe. And they succeeded. From choosing the right vineyard site to establishing our wine style, the tone was set from the very beginning. Today, we are focused on using modern viticulture and farming techniques and a commitment to sustainability to make fresh, balanced, complex and age-worthy wines.”
Yettalil, the namesake derived from Henrietta’s family nickname, reflects the vineyard’s mission to produce terroir-driven wines that capture the elegance and timelessness of the region.
The person charged with the task is Carmel Greenberg, the first Israeli woman to be a head winemaker in Napa Valley.
“It’s an honor and an exciting responsibility to continue to build the legacy of Clos du Val. I fully believe in the power of blending wines and that matches our philosophy of creating the best expression of the unique terroirs from our home vineyard in Stags Leap District. Our Yettalil tasting is a great way for wine lovers to learn our history and taste our halo wine. I hope they leave with an appreciation for how special our estate vineyard is and our signature wine style of elegance and balance.”
Primarily a blend of Cabernet Sauvignon, supported by Cabernet Franc, Merlot, Malbec and Petit Verdot, the limited-production wine is available nationally, including at Maison Mura in Miami, Basser’s in Coral Springs and many Total Wine locations in South Florida. The wine can also be purchased directly from the winery. While visitors can typically enjoy the tasting at the outdoor cabana surrounded by vineyards, the rain led me to the cozy tasting room — a modern, inviting space adorned by barrel staves repurposed from the winery’s original production barrels. I sampled several wines, paired with artisanal cheeses and charcuterie, before embarking on a guided cellar tour for a barrel tasting of the 2022 vintage in the making. There’s something thrilling about barrel tasting — the moment when the winemaker dips a glass wine thief into the barrel, drawing out a sample to reveal the wine’s progress. It’s a rare opportunity to witness its evolution firsthand and be let in on the secrets of its creation.
Farm-To-Table With A View
Just a short drive up valley from Napa, Clif Family Farm & Winery in St. Helena awaited. If the name rings a bell, it’s because you’ve likely heard of — or had — Gary Erickson and Kit Crawford’s wildly successful prior venture: the Clif Bar. After selling the energy bar company, the duo shifted their focus to crafting exceptional wines and culinary experiences.
Their 90-acre organic vineyard and 10-acre vegetable garden and fruit orchard reflect a commitment to community and a passion for superb food and wine.
There is The Bruschetteria, a farm-to-table food truck (the only Napa Valley winery to have one), The Rifugio, a chic tasting room, and a store stocked with mixed nuts, wine jellies and olive oil.
For those with just one day to explore, the elevated five-course Pasto e Vino experience is a must. Chef Magnus Young, a Culinary Institute of America (CIA) graduate drawn to the Certified B Corp winery (one of only three in Napa Valley meeting rigorous environmental and social impact standards), orchestrates the meal with quiet precision and culinary daring. Guests dine in an elegant private dining room with floor-to-ceiling sliding glass doors that open to stunning vineyard views. Patio beckons for those wishing to dine al fresco.
My meal began with a chilled butternut squash soup with pumpkin and chile oil, followed by house-made agnolotti with squash and ricotta in a brown-butter and sage sauce and Clif Family red wine-braised short ribs au jus. Each course was thoughtfully paired with wines crafted by winemaker Laura Barrett, whose scientific acumen blends seamlessly with her creative approach and dedication to sustainability. She recently introduced two collaborative blends with South Florida artist Reyna Noriega, the 2023 Clif Family x Reyna Noriega White Wine Blend (a blend of Viognier and Chardonnay) is both floral and aromatic, while the 2022 Clif Family x Reyna Noriega Red Blend (Zinfandel, Cabernet Sauvignon and Petite Sirah) boasts bold and fruity notes.
“Finding creative and different ways to represent my artistic vision is really important to me, which is why I was excited to collaborate with Clif Family Winery,” says Noriega. “We both share a deep passion for creativity and giving back. We are fully aligned in what we value — supporting people and our communities. They were the ideal partner to bring this artistic vision to life while also amplifying the message of supporting marginalized voices, which is so important to me.”
Both are available at The Wine Wave in Delray Beach or The Small Wine Shop in Fort Lauderdale or can be shipped through Clif Family’s The Wine Drop subscription. This service offers subscribers the flexibility to select their favorite wines and customize delivery schedules, ensuring that a taste of Napa Valley is always within reach.

Dry Creek Vineyard UTV Vineyard tour
Photos Courtesy Of Dry Creek Vineyard
Tasting Off The Beaten Path
While my journey focused on Napa Valley’s iconic vineyards, I couldn’t resist a quick detour to Sonoma County. Just outside the charming town of Healdsburg — known for its relaxed vibe and thriving culinary scene — I visited Dry Creek Vineyard, a family-owned gem that embodies the region’s commitment to sustainability. This pioneering winery, the first in the area to plant Sauvignon Blanc, was founded by David Stare and is now helmed by his daughter, Kim Stare Wallace, who literally grew up in the vineyards.
“I have such immense pride for Sonoma County and the Dry Creek Valley, and being a family-owned winery gives us a chance to share its unique beauty and our wines with all visitors,” says Stare Wallace, the second-generation owner and president who oversees the successful family business, including 185 acres of sustainably farmed vineyards.
“Our approach is straightforward: we set out to make the very best wines that represent a sense of place and then create a welcoming and warm hospitality experience that makes people feel part of our extended family.”
Today, Dry Creek Vineyard offers an impressive lineup of wines, including Chenin Blanc, Sauvignon Blanc, Zinfandel, Cabernet Sauvignon and Meritage blends — a Bordeaux-style blend for which the vineyard was the first to coin the term in 1985. Limited single-vineyard selections further highlight the unique flavor profiles of the region’s diverse terroirs.
With so much to explore, what better way than to do it with the Dry Creek Vineyard Off-Road Vineyard Tour? Offered Thursday to Saturday from March to September, the off-road adventure is an exhilarating way to learn about the winery’s sustainable farming practices while taking in the stunning vineyard views. Of course, the ride would not be complete without sampling wines sourced from the very vines you are exploring. Standouts include the 2023 Dry Creek Vineyard Sauvignon Blanc, bursting with bright citrus and herbal notes, and the single vineyard Wallace Ranch Zinfandel, a key component of the 2021 Heritage Vines Zinfandel. Both wines are bold expressions of the land, each sip reflecting the character and care that have defined Dry Creek Vineyard for over 50 years.

Bardessono Hotel & Spa
Photo Courtesy Of bardessono Hotel & Spa
Luxurious Farewell
Returning to Yountville, I checked into the Bardessono Hotel & Spa. With its meandering paths, tranquil courtyards and luxurious accommodations, Bardessono offered the ideal final retreat to a whirlwind weekend. The 62 suites and three villas feature fireplaces, private courtyards or balconies and spacious bathrooms equipped with soaking tubs and steam showers. Every suite can transform into a private spa space, offering treatments like the Vino Polish without guests needing to leave their room. Following a recent $1.8 million renovation, the property showcases natural materials and textures — leather, honed stone and blacked metal — that align with its contemporary design style that blends clean lines with nature. It’s no surprise Bardessono has earned two Michelin Keys, a distinction reserved for only the world’s most prestigious hotels.
Bardessono’s focus on personalized, curated experiences sets it apart. For pet lovers, the Cabernet Canine Package ensures four-legged companions are pampered with plush dog beds, gourmet treats and specially curated dog-friendly menus. For those seeking an alcohol-free getaway, the N/A-pa Concierge creates bespoke itineraries incorporating wellness activities like yoga classes and spa treatments, outdoor activities such as hiking and hot air balloon rides and culinary delights without wine.
When it’s time to dine, Lucy Restaurant & Bar delivers a farm-to-table experience with a menu that changes seasonally. Patrons may find options like Kale Caesar Salad, Lemon & Rosemary Roasted Chicken and Sautéed Foraged Mushrooms.
Yountville is filled with award-winning restaurants, like the aforementioned The French Laundry. I visited Keller’s newest venture, RO Restaurant & Lounge. Led by Keller and Chef de Cuisine Jeffery Hayashi, this intimate spot serves Asian-inspired cuisine with a California twist, accompanied by live jazz.
The menu features inventive dishes like Ossetra Caviar Cornet — a dollhouse-sized ice cream cone filled with Miso Crème Fraîche and topped with caviar; Snake River Farms Wagyu Tartlets with horseradish, yuzu and preserved wild onions and Charred Arrowhead Cabbage with green apple, braised kombu and sauce vin jaune. Desserts include BBQ Mochi with Hawaiian butter mochi and Marshall’s Farm wildflower honey. The extensive caviar menu, which includes a tasting, awaits for those wanting to splurge, while the champagne and wine sections are equally impressive.
Dinner at RO Restaurant & Lounge was the perfect conclusion to my Napa Valley weekend. Feeling the need to stretch my legs, I strolled through Yountville’s picturesque streets lined with art galleries, luxury boutiques and inviting tasting rooms. As I passed Bouchon Bakery — nestled beside its sister restaurant, Bouchon Bistro — I noticed the usual line snaking down the street was missing and realized Keller’s legendary bakery had closed for the day. Too bad, I thought, already making a mental note to visit it next time. After all, no matter how much wine and food I’d indulged in, there’s always room for one more taste of Napa — and always a reason to return.
IF YOU GO
Where To Stay:
Four Seasons Resort and Residences Napa Valley
400 Silverado Trail
Calistoga
707-709-2100
fourseasons.com/napavalley
Bardessono Hotel and Spa
6526 Yount St.
Yountville
707-204-6000
bardessono.com
Wineries:
Reservations required for all experiences.
Clos du Val
5330 Silverado Trail
Napa
707-261-5212
closduval.com
Clif Family Winery
709 Main St.
St. Helena
707-968-0625
cliffamily.com
Dry Creek Vineyard
3770 Lambert Bridge Road
Healdsburg
707-433-1000
drycreekvineyard.com
Dining:
Bottega Ristorante
V Marketplace
6525 Washington St.
Yountville
707-945-1050
RO Restaurant & Lounge
6480 Washington St.
Yountville
707-947-7181