It’s Friday and we’re one day into the new year. To get things going in 2009 we’ve got a couple stories for you that caught our eye in the past few days. Enjoy!
The Inn at Southbridge reviewed
The San Francisco Chronicle recently published a review of the Inn at Southbridge, a St. Helena hotel that sits right next to Health Spa Napa Valley and just a stones throw away from the original Taylor’s. Overall, the review was positive–here’s the synopsis:
A couple’s package included a good bottle of Napa Cabernet Sauvignon and a box of chocolate truffles – nice touches that were diminished by the willy-nilly placement on the desk next to a bottle of water, and the wine label was backward. It’s the little things, right? Speaking of, while a continental breakfast is usually served downstairs, the staff surprised guests during my stay with an offer of breakfast in bed. And yet, falling just shy of spoiling again, they didn’t have the English muffin I ordered from the menu, so a bagel came instead. A few extra touches and this hotel would surpass above average and attain almost swanky. Two bonus pamper points: cream in the fridge for the room coffee and a real person placed the wake-up call.
Read the full review here.
Palmaz Vineyards featured
Meanwhile, the folks at the Wall Street Journal finally caught wind of the huge story surrounding Palmaz Vineyards in Napa. We’ve detailed this interesting story several times before and even published an interview with Palmaz Vineyards’ president, Florencia Palmaz, back in November 2007. Here’s an excerpt from the WSJ story:
The project now completed, the Palmazes — who live on the grounds in the estate’s original home — now allow visitors to tour the high-tech operation, which is controlled almost entirely by computer. Grapes travel through a destemmer and sorting table on the top level of the underground dome, and then drop through a trap door into one of 24 fermentation tanks that rotate on a giant carousel on the middle level. The wine then flows through hoses down to 14 larger tanks used for both settling and blending the wines. From there, tunnels shoot out like spokes on a wheel to an outer cave that surrounds the space, where barrels of wine are left to age.
Read the full story here.