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Absorb the Sights and Sounds of Wine Country at Meadowood Napa Valley

Absorb the Sights and Sounds of Wine Country at Meadowood Napa Valley


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Owned by local vintners and surrounded by the beauty of the wine country, Meadowood Napa Valley is a premier resort for getting to know the area and absorbing its fine wines, culture and dining delights. The property’s interiors are as beautiful and elegant as the outdoors and its dedication to showcasing Napa’s products and region is evident throughout.

Inspired by the natural surroundings of Meadowood, guestrooms are well-appointed in calming hues and feature cozy cottages, elegant suites and spacious lodges. Many rooms have an emphasis on romance, with fireplaces and terraces perfect for private dining. Among the many choices of room sizes is the Woodland Junior Suite whose 615 square feet of space plus an additional 115 square feet outdoors offers California king beds, fireplaces, dual vanities and window seats for lounging.

Tucked away from the big cities of Northern California, the property provides a nice place to relax and unwind in the great outdoors. Choose from a host of activities including golf, tennis, croquet, hiking, swimming, and fitness. The nine-hole walking golf course at Meadowood includes seven par-3 holes and two par-4 holes. Since there are only nine holes, you are afforded more time in the day to check out other activities, like a day getting pampered at the spa.

While enjoying a spa day is generally a pleasant experience, Meadowood wants to make sure you are — above all else — comfortable and relaxed when having a massage or facial. To ensure this, guests can choose to have in-room sessions in the privacy of their suite. Yet, either way, the body treatments will all help you balance your mind and restore your tired muscles. Customize your own session or allow the knowledgeable therapists to choose ones that are just right for you.

The Restaurant inside the hotel may be renowned for its casual elegance, but the thoughtful food is what draws gourmands from around the world. The 36-year-old Chef Christopher Kostow has earned numerous accolades, including a three-star Michelin rating, four stars from the San Francisco Chronicle and a spot in the ranks of Food & Wine magazine's “Best New Chefs 2009.” Offering a nine- or ten-course Chef’s Tasting Menu, the restaurant allows guests the opportunity to savor Napa’s finest ingredients and wines. The Grill, The Restaurant Bar, in-room dining or prepared picnic meals are also part of the dining options at the hotel.

During the year, the hotel also has special celebrations for guests to look forward to, including the annual 12 Days of Christmas, which invites famed chefs from all over the country to cook a special meal in The Restaurant. Meadowood Napa Valley is a truly luxurious taste of Napa Valley's finest hospitality. Whether you choose to indulge in a three-star Michelin dining meal, spend time on the links or simply rest in the scenic atmosphere, you won’t leave Meadowood without having had a great wine country experience.

Meadowood Napa Valley
900 Meadowood Lane
St. Helena, CA 94574
877.650.6151
Meadowood.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


Category Archives: Vineyard Management

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there. Nope. Only “caps” in two of the seven.

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them. All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign. After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all. So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk. www.morewinemaking.com


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