If you want something done right, do it yourself and then make it sustainable. That’s the approach the Bardessono family took when they leased their land to build the eponymous, ecoluxurious 62-room hotel-cum-spa in Yountville that opened less than a year ago. From the recycled wine-barrel redwood used for the ceilings to the milled Claro walnut doors fashioned from scraps of wood that remained after the tabletops in the indoor and outdoor bar and dining areas had been cut, nothing was wasted. Reclaimed and salvaged Monterey cypress was used for the exterior siding and California laurel for the desks. Not surprisingly, the whole resort runs on a combination of geothermal, solar, and electric energy.
The management is as conscientious of every guest’s well-being as it is of the environment. Hidden in the cupboards of each ample bathroom is a foldout table, on which facials, massages, and the like take place. Twenty-two of the suites also feature outdoor and steam showers. Day visitors can experience treatments like a mud wrap or a hot-stone rubdown at the Spa Therapy Center.
Chef Sean O’Toole champions the biodynamic and organic whenever possible, utilizing the resort’s half-acre certified-organic vegetable garden and sourcing ingredients from local producers, like Clucky Plucky chicken from Finley’s Barrett Farms, Hudson Ranch game in Carneros, the San Rafael farmers’ market, and neighboring Napa residents. But when the craving arises for a homemade Nutter Butter cookie, Bouchon Bakery is just around the corner. Rooms, from $300; 707-204-6000; bardessono.com.