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
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.
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.
6526 Yount Street, Yountville, Ca., 94599
Tel. 707.363.7295 Fax. 707.363.7296
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
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.
Contractor: Cello-Maudru Construction who, with subcontractors,
recycled 93 percent of their waste during the site preparation and building
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.
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
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,
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
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.firstname.lastname@example.org
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.email@example.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
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.
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
Wi-Fi—All public spaces are equipped with wireless and wired
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
Pamela Hunter / Ashley Teplin
Studio-707 - 68 Coombs Street, Napa