Forty-eight wines by the glass, poured slow under candlelight in downtown Napa. Flights that travel the valley floor to the mountain tops — no reservations needed, but the good seats go first.
Look into a glass under a flame and the wine turns to molten metal — garnet at the core, gold at the rim. We built the whole room around that one glow: low candles, dark walnut, and pours that catch the light.
Three 2.5 oz pours that read like a map: a crisp valley-floor white, a bright mid-slope red, a big mountain Cab. The right way to start your first night here.
Three library and small-lot pours from producers who make a few hundred cases a year. Bottles you will not find on a shelf — opened when they are ready, not before.
Five wines, one sommelier, ninety minutes at the barrel table. How to read legs and light, why we decant, and what Napa dirt tastes like — glass by glass.
Where the fog rolls in off San Pablo Bay and slows everything down. Cool-climate Chardonnay and Pinot Noir with salt air in their bones.
Pouring: estate Chardonnay · fog-line Pinot Noir
The valley's quiet middle child — even ripening, gentle tannins, Merlot and Cab Franc that drink like velvet without the mountain price.
Pouring: old-vine Merlot · Cabernet Franc
Volcanic palisades that hold the afternoon heat, then let the bay wind cool the fruit at night. Cabernet with an iron fist in a velvet glove.
Pouring: district Cabernet Sauvignon · petit verdot blend
The dusty heart of the valley floor. "Rutherford dust" is real — a fine cocoa-powder grip you will recognize in one sip and chase forever.
Pouring: benchland Cabernet · Sauvignon Blanc musqué
Above the fog line at 1,400 feet, vines fight for everything. Small berries, thick skins, wines that need the decanter — and reward the wait.
Pouring: mountain Cabernet · old-vine Zinfandel
Full circle. Whatever glass you loved most, we will pour it again — or open its big sibling from the cellar and decant it while you talk.
Pouring: your favorite, one more time
A closed bottle is a held breath. Thirty minutes in the decanter and a mountain Cabernet unclenches — fruit first, then forest floor, then the long quiet finish. We open early, pour slow, and never rush a wine that spent a decade getting ready for you.
A candlelit private room behind the bottle wall — birthdays, proposals, team nights that don't feel like team nights. Your own somm, your own menu of pours, tables built from barrel oak.
Two bottles a month chosen by our somms from producers too small to ship on their own — plus first seats at every winemaker dinner and a standing pour waiting when you walk in.
"The somm read us in two questions and poured the best glass of Cab I've had in years. We came for one drink and stayed for the whole flight."
"I've done the big-name tasting rooms up the valley. This candlelit little bar taught me more about Napa in one flight than all of them combined."
"Booked the cellar room for my husband's 40th. They decanted a '13 mountain Cab tableside and the whole room went quiet. Unforgettable."
Tell us when you're coming, how many you are, and what the night is for. For the Somm's Table and the Cellar Room we confirm every request personally within the day.