On a recent excursion to Napa Valley in the brand new, sporty, luxurious and super-stylish BMW 4 Series Gran Coupé, we headed to The Bardessono, the boutique eco-luxe retreat in the heart of wine country. Located in Yountville just a few steps away from the legendary French Laundry and surrounded by vineyards, Bardessono immediately impresses with the quality and integrity of the materials used.
The resort boasts loads of natural stone, stunning reclaimed hardwood floors and even organic cotton bed linens. Some rooms have fireplaces and outdoor patios and outdoor showers as well. Each of the 62 guestrooms are designed for private, in-room spa services, though guests can also choose treatments at the property’s world-class, sustainably designed spa.
Despite the proximity to The French Laundry and Bouchon, Thomas Keller’s other Yountville eatery, Bardessono’s own restaurant and bar Lucy is well worth a visit. Based on local, farm-fresh ingredients—of which Napa and its environs have an incredible abundance of—Lucy has its own on-site gardens as well. Lucy succeeds in delicious field-to-fork cuisine and artisanal cocktails, though it also boasts an incredible wine list and a Wine Spectator Award of Excellence to prove it.
Though each season brings something beautiful to the table, in spring, summer and early fall the restaurant has the additional benefit of its huge garden, both for the bounty it produces and the added space for dining and events. Guests can book private parties among the lush foliage, which typically begin with a tour of its earthly delights led by Executive Chef Victor Scargle while enjoying a cocktails made with locally-distilled spirits and seasonal ingredients grown on site, including eight different varieties of mint. Then a multi-course meal is prepared at a communal outdoor table, during which guests are guided through wine pairings by Sommelier Anani Lawson.
Scargle’s signature dishes include Freshly Dug Carrot Salad with confit carrots, carrot chips, curry shallot dressing and carrot fronts; Tolenas Farms Quail with beef belly and black eyed pea risotto and figs; and a Broken Arrow Ranch Antelope Chop with roasted lemon thyme, root vegetables, spinach purée and huckleberry jus. “It’s very easy to be passionate about what we do here,” notes Scargle, “when you can get your hands on such great ingredients year ‘round.”
The property includes a rooftop pool with great views of the Valley, and is ideal for exercising or just lounging. There are also carbon fiber bicycles for guests who want to explore the area, and lots of onsite events from yoga to wine tastings that go on within the hotel. Considered by many to be the most luxurious “green” resort in the country, it’s one of only three LEED Platinum certified hotels in the entire U.S. and the only one in California.
