Fall and Winter in Napa

Like clockwork, I hit a point each October where I can’t quite shake the stress that’s built up over the year. When I turn the calendar and see the holidays are closing in, I know it’s time for a major reset—a retreat from the world to soothe my mind and soul. I returned to Napa, a place I’ve long adored in the spring for its lively mood. Late autumn/winter is something entirely different. Though the wineries are open, the crowds are gone. Days are mild; evenings crisp. Cloaked in post-harvest hues of russet and gold, the valley evinces a quiet allure. It’s a time for rest and renewal.

Like many unexpected discoveries that can happen during an adventure in the Napa Valley, I stumbled upon one walking through the lobby of the Solage Resort. It was the striking colors that first caught my eye followed by the light fragrance that seemed like a combination of delicate roses and lemons. Abundant blooms of fresh flowers – fluffy, fully bloomed camellias and ranunculus; multi-colored tulips, delicate, sweet-perfumed jasmine and honeysuckle and bright, sunny daffodils – filled a cart that also contained beautiful recycled glass bottles of varying sizes, all for creating personal, handcrafted bouquets.

Tasting our handmade chocolate is like traveling around the world— you can experience parts of Central America, South America, India, the Philippines or Africa through the bars and desserts we make from scratch. Take it from our chefs, sommeliers, and cooks that would join us for “chocolate tastings” when we first started roasting our own cacao beans.

Whenever I travel, a full restaurant is a trusted choice as a place to eat, and Solbar was packed for lunch. Savory scents lured me inside and triggered a rumble in my stomach. With so many options on the menu, I took my seat to scope out the dining room for a view of what others were eating. The answer: fish tacos.

We can thank mustard for Napa Valley's coveted wine notes, as this unlikely seed provides vital nutrients and phosphorus to our beloved grapes. Though the golden plant didn't always grow in Napa, every year from January to March, our vineyards are blanketed in an alluring amber hue, which coincidentally fuels the condiment stand at roadside hotdog outpost, Gotts. You don't even have to wait in line to savor a Niman Ranch Fearless Frank, a dog topped with cheddar cheese and house-made chile - and, of course, mustard.

There is simply nothing to say but “YES” after meandering a path through Auberge Du Soleil’s romantic, South of France-meets-California landscape. Make sure to clue Auberge Du Soleil in on the surprise to plan the perfect proposal, as they're sure to have a few ideas up their sleeve.