Driving into Napa proper, I found myself thinking about what
it may have been like before strip malls and traffic lights dominated the main road
coming in from the south – when wine country was really country. Development is no doubt the result of a growing community and comes hand in
hand with the region’s global popularity, but as we
approached the sprawling The Meritage Resort and Spa, tucked away behind the facade of new Napa, these thoughts quickly
began to fade. This was wine country.
The resort’s elegant lobby was dominated by a floor to ceiling
fireplace surrounded by traditional couches and comfy chairs. At the lobby’s far end, French doors and huge
windows allowed for a peak at the outdoor pool and the green hilltop covered in
vines that is the resort’s on-site vineyard.
I was directed to the resort’s new wing, a recently built multi-million
dollar addition of comfortable rooms with amenities including flat screen TV, writing
desk, pod coffee maker, expansive bathroom with two sinks and large standing
shower. Many rooms extended out to a balcony or patio overlooking the resort
vineyard, common areas or winding walkways.
I settled in and set off to explore the resort. First stop, the Italian style Blend Café for
a cappuccino and a scoop of heavenly gelato, then off to Crush Ultra
Lounge. A family gathering spot, sports
bar, and game room in one, Crush is split into several areas – a fireside
lounge, bar with flat screen TVs, and game areas that include a foosball table,
pool table and six state of the art bowling lanes.
Impressed but yearning to be one with nature, I headed for
the resort vineyard where walking paths circle around the hilltop vines and lead
to Napa’s iconic Wine Crusher statue. The
scent of mother earth and the site of wild jackrabbits hopping along in the
distance cleared my mind and prepared me for what was next.
Spa Terra, arguably the only spa in the world built inside a
cave, is situated underneath the resort vineyard, offering total escape from
the elements of the outside world. Walking through the cave’s massive arched
entrance, I stood at the center of a cool, dark lobby and stared at three
archways, one on either side, and the third straight ahead. It almost felt like
a game - choose a door to see what’s inside. I started to my right. A narrow room lined with shelves displaying
wine paraphernalia on one side, and a long bar with stools on the other, this
was the Trinitas Tasting Room. I took my
time browsing bottle toppers, coasters and cheese trays before heading back to
the lobby and the remaining two doors.
One was closed and led to a private room, and the other to the spa.
Greeted by a sizeable spa boutique, I admired salt rock
lamps, beauty and body products until a charming woman tapped me on the
shoulder. She was Victoria Boscarino,
Director of Spa Terra, and ready to
take me on a tour of the spa.
Through massive double doors, a wide hallway with high
arched ceilings doubled as a lounge where spa goers quietly enjoyed healthy
snacks and sipped on cucumber infused water.
We ducked into the ladies changing room where at the far end, a calming
water wall immediately caught my attention.
I began walking towards it, nearly stumbling into the Jacuzzi as Victoria
explained that the cave was carved out specifically for the spa. Then, she left
me to relax and enjoy.
I spent some time in the sauna and steam rooms before sauntering
over to the peaceful relaxation room. Dimly lit, with an earthy feel, I rested
and took in the silence broken only by the sound of falling water. I was soon summoned by my therapist who guided
me to a simple treatment room where I was to receive the Terra Massage – a twist on the classic Swedish. Signature touches like a warm back compress and
warm foot wrap ensured that all stress melted away and left me wanting more.
Rejuvenated and at peace, I made my way to Siena, where the savory
menu included a selection of pizza, pasta and risotto in
addition to entrees like black chanterelle crusted filet mignon and grilled Barramundi.
I opted for the cinnamon and star anise braised Kobe beef short rib sliders,
paired with a glass of the resort’s own Trinitas Sauvignon Blanc. Both were
sinfully delicious. Content as I was, my
cheerful waitress suggested the chocolate soufflé for dessert. My sweet tooth and I took her up on it - and
it was a good thing we did.
