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Six Acres in the Heart of Yountville, California Home
to a New Luxury Inn and Spa

The 62-room Bardessono Hotel Being Built Using an
Organic Approach and Materials of the Region
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Napa Valley's Historic Bardessono Farmstead Morphs Into America's Greenest Luxury Hotel 

NAPA VALLEY, Calif. - Decembeer 11, 2008 - Phil Sherburne, a pioneer in modern green development, will open his long-awaited Bardessono hotel, restaurant and spa in California’s famed Napa Valley during the first week of February. 
The 62-room luxury hotel with its 92-seat restaurant and bar is situated on the Bardessono family farmstead in the heart of historic Yountville. Sherburne, who was hand-picked by the Bardessonos to develop their six-acre property, promised an ecologically-friendly development that would literally “tuck itself” into Yountville’s tiny wine country community. 

With the help of Seattle architect Ron Mitchell, Sherburne oriented the property’s 540-square-foot guest rooms around a series of four courtyards, giving the property a more compact, intimate feel. Guest parking is contained in an enclosed valet space as there are no vehicular traffic corridors through the project. The property blends itself into the surrounding community through a series of extended community walking paths. All buildings and landscaping were set back 35 feet from nearby Hopper Creek. Landscape design bordering the creek is native and sustainable. 

The landmark development, which is applying for Platinum LEED certification — the highest and most rigorous form of green development accreditation in the United States — could well be the “greenest” luxury hotel in America today. 
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WATG Rendering - Bardessono hotel, restaurant and spa
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In the tradition of his other award-winning projects, among them Decatur Island, the property employs a wide range of environmental initiatives, covering everything from material reuse to solar power and geothermal energy to onsite waste management, low water use and LED and fluorescent lighting. 

The property will obtain approximately half of its electricity need from a 200-kilowatt photovoltaic solar system discreetly mounted and concealed atop the hotel’s flat-topped roofs. To heat and cool guest rooms as well as the property’s domestic water supply, a system of eighty-two 300-foot geothermal wells were drilled to work with a specially developed ground source heat pump system. 
Structurally as well as aesthetically, the Bardessono makes prodigious use of “up-cycled” materials including recycled steel, green glass tiles as well as fly ash concrete. (Fly ash, a glass-like powder recovered from gases created by coal-fired electric power generation, is a recyclable material often used as a replacement for Portland cement.) Salvaged wood from locally-sourced Monterey Cypress, Walnut, Redwood, Eucalyptus and California Bay Laurel trees is featured throughout the property, used for everything from siding and ceiling beams to furniture and bathroom flooring. Locally quarried Tuffa stone, salvaged and re-cut from the Bardessono family’s original homestead, adorns the hotel’s entry way as well as its reception and dining areas. 

Low profile as it may appear, the Bardessono was appointed with luxury in mind. A rooftop swimming pool lends rare views of the Stags Leap Palisades and Mayacamas Mountains while offering private poolside cabanas and a pizza oven. Guest rooms feature generous amounts of natural light as well as their own private landscaped courtyard. All rooms are equipped for in-room spa services and some feature both indoor and outdoor showers. A few have outdoor heated tubs. Bed linens, towels and robes are made from locally sourced organic cotton, all of which is green certified. Interior furnishings and features were crafted by a team of artisans selected by Sherburne especially for the Bardessono. 
 

Pre Opening Fact Sheet
Bardessono — A Napa Valley Hotel, Restaurant and Spa

The Bardessono is a newly defined experience in hospitality that weds living “deep green”with luxury, a subtle aesthetic, privacy and graciousness. This 62-room hotel with its 92-seat restaurant and bar models hospitality after the enduring expressions of land and family that fostered and sustained the original Bardessono farmstead.

More than simple warmth and welcome, the Bardessono is built upon the possibility of an intelligent exchange between traveler and host. Service, surroundings and intention define an experience every guest will come to know as uniquely their own.

Orchestrated by conscientious developer Phil Sherburne, Bay Area and Pacific Northwest artisans used “upcycled” materials to create the many elements specific to the Bardessono’s guest rooms, courtyards and
gardens.

Guest rooms measuring 540 square feet are designed to benefit from generous natural light available through windows onto landscaped private courtyards. Each room is uniquely equipped for in room spa services, fireplaces and flatscreened television sets with surround sound and many rooms have both indoor and outdoor showers. Technology is inventively used to enhance the guest’s experience of privacy and personal service while furthering the Bardessono’s environmental initiatives.

Opening Date: February 2009

Location: In the Napa Valley’s “walking village” of Yountville on the 6-acre, 80-yearold Bardessono family homestead. The Bardessono family came to the wine country from Italy and retain ownership of the land and reside adjacent to the hotel.

Developer: Urban planner cum eco-developer Phil Sherburne brings to the hotel world a commitment to community, green building and an overriding sense of place. Decatur Northwest in the San Juan Islands, is where he started 20 years ago, partnering with an investor to re-design a 600-acre Decatur Island property planned for 520 home sites. His plan reduced the number of home sites to 77, in an inventive manner that developed just 3 per cent of the available  land, leaving the remaining 97 per cent held in common by the homeowners.

Phil Sherburne
6526 Yount Street, Yountville, Ca., 94599
Tel. 707.363.7295 Fax. 707.363.7296
www.bardessono.com

In the mid 90s he repurposed century-old Douglas Fir beams from razed wharf buildings in Portland, Oregon lending Northwestern character to the 86-room Willow Lodge he designed and built along the Sammamish River near Chateau St. Michelle and Columbia wineries and Redhook Brewery. In addition to the vibrant Barking Frog restaurant, Willow Lodge is home to Seattle’s esteemed Herb Farm restaurant, a favorite of employees from the nearby Microsoft headquarters.

In 2001, Sherburne joined two partners to create the 23-room, authentic Spanish colonial Inn of the Spanish Garden in Santa Barbara noted for intimacy and extraordinary service. He continues to oversee management of both hotels. Phil.sherburne@bardessono.com

Contractor: Cello-Maudru Construction who, with subcontractors, recycled 93 percent of their waste during the site preparation and building process.

Design Elements: Sherburne’s seminal idea was to make the ordinary beautiful and tuck his hotel comfortably into the micro scale of the surrounding town of Yountville.

This was made possible in part by his association with sawyer Evan Shively of Arborica in West Marin whom he engaged to source and artfully mill salvaged wood for his understated, flat-roofed structures. Together the men conjured a celebration of Monterey Cypress, California Bay Laurel, Sawyer: Redwood, Eucalyptus and orchard Walnut all sourced from within 100 miles of Yountville and accented by naturally rusted steel.

A hands - on, obsessively detail - oriented developer, Sherburne personally sourced most of the building materials and design elements and, as the project neared completion, personally assembled his dream team including Cristina Salas-Porras, with whom he has collaborated in refining the Evan Shively Bardessono’s aesthetic.

Furnishings: John Wells of Seattle, designed and constructed bedside tables of reclaimed wood and steel. Evan Shively fashioned guest room desks of Bay Laurel.

Guestroom and public area concrete floor tiles are sourced from Sonoma Stone. Bath and dressing room floors are of orchard walnut milled by Shively.

Organic cotton bed linens, towels and robes are made by Coyuchi of Point Reyes Station. Robes are designed by Matt Dick of MatoCreative in San Francisco.

Environmental Initiatives: 

Heating and Cooling: Each building’s flat roof is fitted with a carefully concealed photovoltaic solar collector and reflective material. A 200-kilowatt solar energy system will provide a significant portion of the Bardessono’s electrical energy requirement. Eighty-two 300-foot geothermal wells were drilled to work with a specially developed ground source heat pump system to heat and cool rooms and heat domestic water. The only electricity used in this system is for operation of the pumps. Guest rooms are constructed to minimize solar heat gain with wide overhangs and motor-controlled venetian exterior blinds. Large expanses of glass allow winter sun rays to naturally warm rooms. Windows and doors open onto private patios to provide secure nature ventilation. . Motion sensors determine room occupancy, turning off lights and electrical devices, dropping shades, and allowing more temperature variation in the room while guests are away. When guests return all settings are automatically returned to what they were when the guests left the room.

Lighting: 200 square feet of glass in each room reduces daytime lighting requirements. LED and fluorescent lamps are used throughout the property and the motion sensors extinguish lights when rooms are unoccupied. Exterior up lighting is minimized to reduce nighttime light pollution.

Low Water Use: Low water flow fixtures, dual flush toilets and waterless urinals are used. Outdoors, drought-resistant landscaping prevails, serviced by an efficient drip irrigation system. All grey and black water is treated and recycled for irrigation uses by the Town of Yountville.

Material Reuse: The heart of the Bardessono is repurposed Tuffa stone quarried in Napa County 80 years ago for the original Bardessono family home. In the 70s when Steve and Pat Bardessono constructed a new home, the stone became a wine and produce cellar. The stone has now been salvaged and re-cut to clad the entry area of the hotel and to serve as an architectural element in the reception and dining areas of the hotel. Phil Sherburne’s deep love for wood is evident in the extensive and thoughtful use of salvaged wood throughout the Bardessono buildings and interior furnishings. Salvaged Monterey Cypress has been milled into siding, walnut trees uprooted by farmers at the end of their productive life have been milled into flooring, guest room doors and furniture, redwood wine barrels create ceilings and doors in public spaces, and salvaged California Bay trees were cut into slabs for guest room desks. Massive tables in public areas are constructed of salvaged Cypress and Walnut trees.

Concrete used on the property has significant recycled fly ash content and the steel, is made mainly of recycled material.

Interior Furnishings: Porcelain, concrete and recycled glass tiles; greencertified fabrics; soy fiber based rugs and organic cottons have been used.

Creekside Protection: Building and landscaping is set back 35 feet from Hopper Creek with native riparian plants installed to create a hospitable environment for wildlife and fish and to minimize soil erosion.

Inn Operations: With a goal of contributing as little as possible to the waste stream, the Bardessono composts all kitchen and garden vegetable and plant waste in an “Earth Tub.” Locally produced and organic food products are selected whenever possible and the restaurant is collaborating with several local gardeners for the cultivation of produce and herbs. Hotel plantings are managed organically and sustainably. Dispensers for shower and bath products eliminate the need for small, throw-away plastic containers. Hotel cleaning products are organic. Electric vehicles used on site minimize air pollution.

Architect: Architect Ron Mitchell was chief designer while leading the Seattle office of the national architecture firm, Wimberly, Allison, Tong and Goo (WATG). Mitchell, who now has his own firm in Seattle, worked closely with Bardessono developer Phil Sherburne.

Landscape Design: Don Raichle and Brooke Valen, George Girvin Associates, San Rafael and Santa Barbara. Tony Bertotti, Bertotti Landscaping, Petaluma

Incorporates sculptural century-old olive trees, rammed earth walls, massive Yuba River rocks, fountains and stone sculptures created by Pacific Northwest artist Richard Hestikind. Vineyard frames the entrance, reminiscent of the original Bardessono homestead. Birch,, Cypress and Magnolia and Olive, after which room groupings are named, define the interior landscape. The kitchen garden includes fruit trees, vegetables and herbs.

Environmental Consultants: James Jenkins, Built Green Verifier and LEED Accredited Professional, O’Brien and Co., james@o’brienandco.com

General Manager: Roger Young, a graduate of Paul Smith College and the University of Houston, Conrad Hilton School of Hotel and Restaurant Management whose years as a hotelier have included River Oaks Country Club in Houston, the Westin Galleria and Westin Oaks of Houston and, most recently, General Manager of The Ahwahnee in Yosemite National Park where he earned the manager of the year award for Delaware North Companies. Roger.young@bardessono.com

Guest Experiences Director: Cristina Salas-Porras, a graduate of Middlebury College and Keio University in Tokyo, Japan, for nine years served as assistant to Alice Waters at the iconic Chez Panisse and Edible Schoolyard, planning and executing local and national events. She began her hotel career leading the front office team for the Park Hyatt Tokyo where she established service standards for which the hotel is known to the present. Cristina.salas-porras@bardessono.com

Executive Chef: Sean O’Toole, a graduate of Johnson and Wales University in Providence, R.I. who began his career at Seasons in Boston. Most recently Sean has worked with Michael Mina as Group Operations Chef. His prior restaurant experience included: chef de cuisine for Alain Ducasse at MIX in Las Vegas, Quince with Chef Michael Tusk, Ritz Carlton San Francisco with Chefs Jean Pierre Dubray and Sylvain Portay; Masa’s with Chef Ron Siegel; work with Chef Jacques Maximin at his two- Michelin-starred Restaurant Maximin in Vence, France; Tabla; Café Boulud and the Fifth Floor with Chef Laurent Sean O’Toole Gras. Sean.otoole @bardessono.com

Hotel Management Group: MTM Luxury Lodging, a luxury hotel management company headquartered in Kirkland, Washington, just outside of Seattle. The company specializes in managing independent luxury hotels, inns and resorts, which are located in spectacular settings and are distinctive with an abundance of character, ambiance and a flair for exemplary regional cuisine. www.mtmluxurylodging.com

Graphic Design: Tamotsu Yagi Design, San Francisco

Guest Services: More than simple warmth and welcome, the Bardessono has been built upon the possibility of an intelligent exchange between the traveler and the host. Informed by his own lasting memories, Phil Sherburne’s (developer) vision for hospitality has been both generous and refined. Free from pretense and
wanting to do something different, he and his team have designed a stay in the Napa Valley that models hospitality after the same enduring traditions that have preserved the Bardessono land and family name. Service, surroundings and intention will define an experience every guest will come to know as uniquely their own.

Reservations: www.Bardessono.com Telephone: 707-204-6000 Toll Free: 877-932-5333

Group Events: Bardessono offers 2,574 square feet of flexible indoor meeting and event space to accommodate groups between 10 and 130 guests. The Ballroom features the latest technology with dual drop down screens and projection, Crestron remote panels and high speed wireless Internet. Abundant natural
light fills the ballroom from four sets of French doors that open onto a partially covered, landscaped patio. This space, through an air-wall system, can also be tailored to more intimate events of 10 to 30 guests. Dramatic patio and poolside settings allow for outdoor entertaining of groups up to 160 guests. The exclusive private dining room accommodates up to 16 guests in a more intimate setting.

Worth Noting: Fresh Air—Guests will benefit from constant fresh air circulation in each room provided by a low-flow, whisper-jet fan.

Costs—With a goal of achieving Platinum LEED Certification, Bardessono developer Phil Sherburne has invested at least 10 percent more than conventional construction would have required.

Exercise— The Bardessono maintains a hotel bike shop equipped with high quality bicycles available to all guests. For those wishing to maintain a gym routine, a full service health club is located two blocks away. Yountville is a walking village with maps available to pathways circulating off main roads through the community and hotel property. Country roads extend from town through nearby vineyards. Conveniently, at the north end of Yountville, is an historic stage route that passes organic vineyards, an old pole barn and a cattle ranch.

Swimming Pool—A rooftop, 75-foot lap pool lends expansive views of the Stags Leap Palisdades to the East and the Mayacamas to the West. Food will be served poolside with a woodburning pizza oven holding center stage.

Wi-Fi—All public spaces are equipped with wireless and wired internet service.

Weddings, Meetings and Other Large Group Gatherings—Indoor group spaces are designed to accommodate gatherings of about 200 people, a number that expands with the availability of a contiguous courtyard in fair weather or tenting in the inclement season. One group of rooms embraces this special space for the convenience and privacy of guests.

Personalized Welcome—Guests are greeted by a valet who garages vehicles on the property and manages luggage while a concierge personally completes the formalities before showing them to their rooms.

Demonstration Kitchen: —Guests are invited to take cooking classes and learn from demonstrations.

Evening Programs—Visiting authors, academics and musicians will visit for evening programs for both guests and Yountville community members.

Universal Design: Beauty and universal appeal are paramount in the Bardessono’s three handicap access rooms where a nicely proportioned shower easily accommodates wheelchair and walkers. Outdoors, an always warm black Sonoma Stone bathtub adds an inviting bathing option.

Photos by Colin Finlay
Media Contact:
Pamela Hunter / Ashley Teplin
Studio-707 - 68 Coombs Street, Napa
Tel: 707-258-1699
admin@studio-707.com

A one-time University of Oregon student activist-turned urban policy planner, Sherburne began his career not in private development but public housing. Before that, he lived on his family’s Oregon dairy farm. It is this combined experience that Sherburne carried with him into the development business more than 20 years ago. It is his touchstone for creating developments that balance the interest of the private client with that of the public and nature at large. The Bardessono, Sherburne’s latest effort, follows in this 25-year tradition. 

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Contact:

Bardessono
 www.Bardessono.com

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Also See: Quentin Incao Joins MTM Luxury Lodging as Director of Operations / October 2007
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