Exquisite Louis M. Martini Wine & Culinary Tastings

Now is the time to visit Napa Valley’s historic Louis M Martini winery in St. Helena. Established in 1933, and restored in 2019, this winery is known for producing superior Cabernet Sauvignon. The significant restoration of the original winery provides visitors and guests a new array of world-class tasting and culinary experiences.

One of the best places to stay when visiting Louis M. Martini is the charming, picturesque Harvest Inn. It’s directly across the street and just steps away. The friendly staff at Harvest Inn are happy to drive guests over to the winery and pick them up to deliver them safely back home.

Founded in 1975, Harvest Inn started with 20 guest rooms. Now there are 81 guest rooms located in charming heritage stone buildings and leafy cottages overlooking vineyards and mountains in St. Helena.

Cottage 304 has a large fireplace, comfortable King bed, a shower and bathtub. There is an onsite restaurant that serves breakfast and dinner. At the bar in the lobby, happy hour specials begin at 3 p.m.

Visiting the Harvest Inn and Louis M. Martini winery in December, the foyers of both venues were festively decked out for the holidays.

Starting with a glass of Louis M. Martini Sauvignon Blanc inside the restored wine tasting room, we met Estate Director Michael Claypool. He curates gourmet culinary and winemaking experiences. As an essential leader, he shapes the estate’s future with immersive opportunities for guests. As we gathered around a massive twinkling Christmas tree, Claypool led us on a tour.

Following each other down some handsome wood stairs to the beautiful 90-year-old barrel cellar, we learned this area is a tribute to the Martini family’s old-world heritage. The family started selling their wines in 1933, right after the Prohibition.

Louis M. Martini’s Estate Executive Chef Aaron Meneghelli and his team, including Sous Chef Lukas Hamilton were preparing a six-courses bespoke menu. Each course was paired with small-lot releases and library wines. Winemaker Zach Watkins attended the exquisite dinner to enlighten us about each wine.

Pours of 2018 Monte Rosso Gnarly Vine Zinfandel filled a Riedel wine glass as servers presented a bowl of compressed fall fruit. Chef Aaron cubed Rose apples and persimmons before adding small dollops of whipped coconut milk fat and a lapsang souchong tea and blackberry jam. The fig leaf oil jus and sprinkle of black sesame finish off this stunning starter.

“The complexity of this nostalgic wine from vines as old as 1890s produce one of the oldest Grand Cru of the United States,” said winemaker Zach. “Monte Rosso grapes lose their acidity when they ripen, but for some reason, the acidity stays high in the grapes from these old vines. This acidity brings out the sour notes of the fruit to balance the sweetness.”

The second course started with a pour from a bottle of 2016 Monte Rosso Cabernet Sauvignon to pair with Chef Aaron’s Delicata Squash and Radicchio salad. He chopped Shinko pear, added some toasted pine nuts with currants to dazzle the top. “I love this squash,” said Chef Aaron. “I cooked it slowly so the natural sugars and savory starch shine.” The radicchio gave this dish a touch of pleasing bitterness, while the Skyhill Farm goat gouda added an intensity that multiplied the tasting profiles on the palate.

This dish opened the spicy notes of the iconic 2016 Mount Rosso Cabernet Sauvignon. “If this wine was compared to an artist’s work, it would be a Monet,” said Zach. “The year 2016, was a good growing season. This wine blend produces notes of leather, earthiness and it ages out nicely.”

When the 2020 Mount Veeder Cabernet Sauvignon was poured I was a little surprised to see it paired with scallops. Most think red wine and red meat are a natural pairing, however this wine brought out the sweetness of the caramelization of the top of the scallops and the earthiness of the endive.

“The pureed celery root softens the tannins of the red wine,” said Zach. What I enjoyed were the dehydrated crispy olive tapenade for texture. Bright bursts of tartness from the pomegranate seeds were also a wonderful touch. This dish was slightly bitter, salty, sweet and sour providing excitement to one’s palate.

Chef Aaron folded by hand tortellini to look like a tuxedo shirt. These little pillows of excellence were filled with sunchoke. Servers appeared with a carafe of bay leaf oil and parmesan brodo to pour over the top. “Pasta is minimalist, the sunchokes have been roasting a long time,” said Chef Aaron. “I love using Parmesan. The rind of 22 month aged parmesan adds a saltiness and sharpness that is great with the tannins of the 2019 Howell Mountain Cabernet Sauvignon.”

Winemaker Zach said that the 1990s Old School Cabernet vines produce exciting dusty tannins and ripe stone fruit that would be considered Neo-Classicism. “It’s like Renaissance art inspired by the old and the new,” said Zach. “Making these Cabernet wines is an inspirational and holistic experience.”

We enjoyed the playfulness of the  2021 Cypress Ranch Cabernet Sauvignon. It has an interesting red earth and sage flavor profile. “The Cypress pine at the top of the mountain where these grapes grow are different clones. It’s tighter on the mid-palate,” said Zach. This reinvigorating wine style went well with a plate of Hamilton Ranch lamb lion glistening in a pear agrodolce rosemary jus. The sweet potato croquette resembled a falafel. “This lamb offers a sweetness with great textures and a richness with a rosemary baste,” said Chef Aaron. ‘I add rutubaga for a subtle acid and sweet potato for spiciness.” The pear, pickled raisins and mustard seed compote complement the lamb well.

“While the Cypress Ranch grapes are sweeter, the 2018 Stagecoach Cabernet grapes are more chocolatey,” said Zach. This was an ideal wine to enjoy with the last course – a cheese Quatro Portoni Quadrello di Bufala enhanced with North Coast huckleberries, fermented honey and Calabrian chili. “The cheese is imported from Italy and weeps with a firm texture,” said Chef Aaron. “The caramelized texture and huckleberry sauce with bee pollen offer citrusy notes.”

We learned that the Stagecoach vines are planted in rocks. “There isn’t a lot of soil, so the 1990s vines go down 900 feet to tap into a deep well,” said Zach. “This makes the wine velvety, opulent, rich, ripe, and dense.” He said this wine is reminiscent of a Baroque art – “Like the Girl with a Pearl earring.”

Chef Aaron’s grandparents are from Italy. He grew up in Napa, and is happy to be back home. “My grandparents were natural entertainers,” he said. “Everything we would do was centered around a meal. The community that happens around a table, that’s what started to drive my passion for food. It isn’t just about being able to cook something, it is focusing on the entire experience someone will have at my table.”

Winemaker Zach completed his fifth vintage at Louis M. Martini. “My goal is to craft a collection of wines that lends itself to the holistic wine experience,” Zach said. “It’s an honor to continue working alongside the amazing team here as we work together to uphold the Martini winemaking standards that have spanned generations.”

Next time you are in Napa Valley, discover the depth and diversity of the Louis M. Martini portfolio. Tastings start at $45 per person for a flight. Add an Artisan Cheese Board to pair with your wine tasting for $15. Sip some of the winery’s most popular Napa Valley wines, as well as exclusive small-lot samplings. Reservations are recommended, especially for groups of 7 or more guests. Reach out to reservations@louismartini.com.