Wine Country Lodges
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- Adjoining Rooms
- Non-smoking hotel
- Refrigerator in room
- Wireless internet connection in room (free)
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TripAdvisor Reviews Wine Country Lodges Healdsburg
Travel Blogs from Healdsburg
... and muffins to line the stomach, we set out on the trial of the local vineyards. Sadly the weather has turned today, so as Zoe drove home from Lagunitas Dan did the driving around Sonoma. We tried a good number of cracking wines, the most famous from the valley being Zinfandel – we bought the customary bottle, which perhaps we’ll enjoy in the hot tub later ...
... of it meant (reference my previous post about knowing nothing about vino!) but it was nice to listen in.
Next up we went to Mount Family winery; again a fine selection of wines accompanied by the winemaker whose taciturn delivery was both amusing and a nice change from the sometimes somewhat over effervescent delivery that can wear thin after a few tastings. Suitably juiced on some very tasty rose and Grenaches we called into the dry creek country store ...
... Lars like the Ventana lental stew best. We both had more than enough to eat.
Our personal trainer meetings went well and then we decided to take a walk through the neighborhood. It was sunny and cool but we enjoyed being outside after sitting in a conference room all morning.
Dinner included a lot more wonderful food, this evenings menu centered around mexican menu items like Tortillas, Tex-Mex Potatoes, ...
... back into vineyard. Wine is then put into jugs to sediment the yeast out. Secondary fermentation w yeast that is still present takes place. He Siphons the wine into barrles w/o getting sediment in. He keeps the temp regulated w electric blankets. Malactic conversion takes place. After 2 months it's ready for long term aging. It is then bottled. We Sampled 2010 and 2009 zin 21 mo barreled and 10 months bottled Once we left the b&b we headed ...
... girl and the fig" (not related to the Girl and the Goat in Chicago) just across from our hotel; we started with a plate of California cheese and then shared a fig and chevre salad over arugula. For entrees, Phil had a great seafood stew and Julia had a guinea hen with fingerling potatoes and green beans. And of course, we had to do dessert -- profiteroles with vanilla bean ice cream and caramel coffee sauce were a great way to end the night.