Neither myself nor my girlfriend could be considered wine experts by any stretch, regardless we’ve decided to visit Napa Valley for an extended weekend of wine tasting and relaxation. We start in Los Angeles and drive northward on Route 1, speeding along a delicate grey road that tightly hugs the Pacific ocean. During our seven hour journey the landscape shifts between craggy cliffs, uniform grasslands, looming mountains and calm beaches. Soon after the sun drops below the horizon we’ve reached our destination.

The next morning we head off for breakfast and to visit the Benziger Vineyard. Looking out the window, I am overwhelmed by the sheer beauty of the landscape that was shrouded in darkness as we drove into the the Valley the previous night. The hills bellow with lively and varied colors, and the vineyards appear as neat lines of toy soldiers prepared for a day’s march. Written by Anthony Smyrski

The Benziger Family Winery is certified organic and bio-dynamic. It is also 85 acres in size; to effectively tour the grounds we board a tram that is powered by a bright red tractor. It pulls us up through the rows of grape vines to the summit of a large round hill. From this vantage point we can clearly see across the estate, and our guide deftly motions as he calls out the different varietals that are grown in each section of the vineyard. We head back down the hill and venture into endless and dimly lit caves where the wine is aged in large wooden barrels. Our tour ends with a look at the bottling facilities and a tasting of some of the winery’s finest selections.

Throughout our stay we find our experience at the smaller scale, family owned vineyards like Benziger more fulfilling. What these more compact establishments lack in grandiose architecture and large staffs, they make up for in supreme quality of product and sincerity of vision. Another of our favorites, August Briggs, is an excellent example of a smaller vineyard with an exceptional outlook and practice.

Aaron, our steward at August Briggs, eagerly takes us into the back storeroom where we sample wine directly from the barrel. He shows us the crush pad where the grapes are pulverized, as well as large steel machines and tall vats that are used to process and ferment the grapes after they are picked from the vine. There is no pretense here, our amateur questions are gracefully answered and we are put at ease. We enjoy some samples and pick up a few bottles as gifts for friends back home.

The evening before returning to Los Angeles we dine at Bistro Jeanty. The restaurant’s staff is friendly, and the interior is warmly lit and cozy. We share the Sole Meuniére and Moules Au Vin Rouge for dinner. We take no wine, as we have had our fill at the vineyards. We do indulge in the Tarte Au Citron, which will leave me spending an extra hour at the gym for the next week.

If planning a trip to Napa Valley, try to go at the beginning of the tourist season (late May or early June) to one up the red-lipped crowds of wine tasters. It pays to wake up early here, you will be afforded more attention the earlier in the day you arrive at the vineyards. It is also easy, with some research and foresight, to find an affordable hotel room that’s in proximity to all the vineyards, restaurants and shops. If you approach your trip to the Valley with the proper open mind, the willingness to ask questions, and the ability to sit back and fully take in the stunning landscape, then you are sure to come away from the trip with more than a few bottles of wine and a hangover.

/// Related Links from Around the Web

Napa Valley
Benziger Vineyard
August Briggs Wines Bistro Jeanty

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