Eat well. Drink better. Repeat.
Natural, gourmet cooking from our own garden, a cellar with 3,000 bottles, and forty-some wineries that pick up when we call.
Natural doesn't mean virtuous.
We cook the way Northern California eats at its best: whatever is ripe that morning, handled simply, with very good olive oil and no shortcuts. Vegetables come from our garden and the Napa farms down the road, meat from pasture-raised ranches in Sonoma and Marin, and fish off the boats in Bodega Bay.
Bread is baked every morning. The butter is cultured in-house and the pasta is rolled by hand. Nothing is processed, and the portions are, let's say, camp-sized.
Every dietary need is handled without fuss: vegetarian, gluten-free, allergies, or "I don't like cilantro." Tell your counselor once and you won't have to mention it again.
Supper in the vines.
Served at one long table between the rows on the second night of every session. Menus change with the week's harvest.
Doors that aren't open to the public.
We spent years building relationships with family estates, cult producers and the winemakers behind them. That gets our guests seated, unhurried tastings, often in private rooms, barrel caves or the winemaker's own kitchen, at places without a tasting room or a sign on the road.
Our private touring coach carries you between them, with leather captain's chairs, a chilled bottle and a driver who knows every back road from Calistoga to Carneros. Each day is capped at two or three visits so nothing feels rushed.
- Private and seated, never a crowded bar
- Tasting fees, transport and gratuities included
- Every purchase shipped home at no charge
- Itineraries built around your palate, from Pinot to big Cab
3,000 bottles, 58 degrees, and a sommelier who won't judge.
Our cellar is built around Napa and Sonoma library vintages, with a strong Burgundy section and a sparkling list we're a little too proud of. It's open to guests every evening.
Camp has achievements.
Earn them during your stay and collect them on the sash we give you at graduation. Grown adults have wept.
Decanting
Pour a vintage Cabernet off its sediment without spilling or panicking.
The Cheese Course
Finish all three cheeses and still say yes to dessert.
Advanced Napping
Three consecutive rest hours, fully horizontal, and at least one audible snore.
Blind Tasting
Name the grape, the valley and, if you're showing off, the vintage.
Make your own Cabernet.
In our blending workshop, a winemaker sets out components from three vineyards on the long table with graduated cylinders and pipettes. You taste, adjust and argue until you find your blend. Then you name it, label it and cork it. Full Pour guests take home a bottle, and Grand Cru guests get a full case shipped with a label designed just for them.
It's basically a science fair, with better snacks.
Included in the Full Pour & Grand Cru
Pull up a chair.
Tell us what you love to eat and drink on your request, and we'll start planning your menus before you land.