Auberge du Soleil, Napa Valley

Hotel. Napa Valley’s Auberge du Soleil was a dream come true for restaurateur Claude Rouas, when four years after opening the Auberge du Soleil Restaurant in 1981, he teamed with Robert Harmon to open the inn side of the property. Twenty years later, the resort that is built into a beautiful hillside which was once an olive grove is the best its ever been. Auberge du Soleil has a simple elegance to its Mediterranean atmosphere that was created to portray Provence, an area which Rouas adores. The resort’s French doors leading to secluded quarters, hand painted ceramic tiles, and over-sized, brightly colored, Rustic furniture charms its guests, making them come back again and again.

Wine. Head sommelier Kris Margerum has developed the most extensive wine list in Napa Valley for Auberge du Soleil, featuring over 1300 selections. While selections are from wine countries through out the world, the main emphasis is on the Napa Valley vineyards. Margerum has organized the cellar’s list by grape varieties, followed by the region of which it was harvested. Guests can ensure that they will receive only the best selection for what they are looking for as Margerum continually trains his staff by conducting wine tastings and touring vineyards to keep their knowledge fresh, as well as works with the culinary team to develop the best pairings.

Dining. Auberge du Soleil originated as fine cuisine before evolving into an inn as well. Today, the Auberge restaurant is still often thought of first at the mention of the resort’s name because of its history of innovative Napa Valley cuisine infused with a touch of Mediterranean. Executive Chef Robert Curry has a way of pairing wine selected from the Auberge cellar and a diverse and fresh cuisine that leaves guests feeling delighted.