6:30 a.m. VINE-YASA Salute the sun in at a Yoga in the Barn class with veteran hatha instructor Jami Grassi. Her converted farm-shed-studio looks out on serene hills, a bird-fi lled pond and rolling grapevines, natch.
7:45 a.m. STAY INN Return to the five-room Poetry Inn to make use of that sexy outdoor shower. Order the gourmet three-course breakfast, which includes pastries from famed bakery Bouchon, and enjoy it in front of the fireplace or on the balcony with panoramic views of the Stags Leap District. by CARRIE BELL
9 a.m. HOW BAZAAR Stroll the aisles at Oxbow Public Market for an intro to the area’s vast array of artisans. Pick up provisions like cheese, cured meats, jam and artisan chocolates to snack on. Grab edible souvenirs like Marshall’s Farm honey, Napa Valley Distillery vodka and Ritual Coffee Roasters beans.
10 a.m. SIP ‘N’ SPIN Anyone can drive to the almost 400 wineries in the region; how many visitors call on vintners via bike? Rent wheels, grab a vineyard map, and purchase pickup service at Yountville’s Napa Valley Bike Tours.
1:45 p.m. LUNCH BUNCH Before the booze bests you, stop at Archetype, a newcomer to Napa’s bustling resto scene, for elevated comfort food like tater tots with cr¨me fraiche and caviar. Nom. Then, reward all that peddling with a thick, creamy Gott’s Roadside shake made with local Three Twins organic ice cream.
2:30 p.m. CHEF SHOP Wander the epicurean souvenir shop at the Culinary Institute of America at Greystone. If you don’t have time to watch a cooking demo or tour the historic manse, take a gander at the hundreds of openers in the Corkscrew Museum.
5:30 p.m. BAR, RAISED Catch sunset from the wraparound deck at Auberge du Soleil while savoring sunset-hued signature cocktails fl avored with West Coast staples like goldenraisin simple syrup. Takeaway treats (biscotti, pistachio caramels, hazelnut chocolates) are handmade by executive pastry chef Paul Lemieux.
6:30 p.m. LIVE TO EAT There’s no menu at The Restaurant at Meadowood, one of only nine U.S. eateries that earned three Michelin stars for 2015. Instead, during reservations, diners are quizzed about gastronomic preferences. Chef Christopher Kostow tailors seasonal and local plates to each patron. Partake in the three-course bar seating, the nine-course tasting menu, or the chef’s-counter menu: a sampling of 15 to 20 dishes.
8:30 P.M. LATE-NIGHT LANGUOR With Spa Solage’s Starlight at the Bathhouse package, there’s no need to whisper sweet nothings in your inside voice you’ve got the place all to your sybaritic selves. Soak in the healing geothermal waters while sipping one of Napa’s best sparkling wines.