Arrival at Stanly Ranch
I pulled up to Stanly Ranch, Auberge Resorts Collection’s newest luxury resort in Napa Valley, just before 9 p.m. on a Sunday evening in July, in time to catch the last few minutes of the sunset. The pink-orange haze enveloped the vines of the 712-acre ranch in the fleeting light — the kind you don’t bother to take a picture of because that type of glow just doesn’t stick around. Sure enough, by the time I checked in — greeted, of course, with a glass of cabernet sauvignon, in true Napa fashion — and took a golf cart ride to my room, the property was completely submerged in darkness. (I leaned into it, stepping out on my spacious back patio with a cup of tea and cranking the knob to light the fire pit.)
Accommodations and Facilities
Stanly Ranch, Auberge Resorts Collection, opened in April 2022, featuring 135 cottage-inspired rooms (with some dedicated stand-alone options). The property’s history dates back to the 1850s when it was founded by Judge Edward Stanly as a functioning farm. Today, it offers a modern experience with a robust residential program that includes 40 villas (all two bedrooms) and 70 vineyard homes (three to six bedrooms), complemented by a luxe spa, Halehouse, and an impressive art installation called “Infinity” by Gordon Huether, creating an optical illusion at the property’s highest point. The resort balances upscale amenities with a respect for its agricultural roots, providing guests with unique offerings like bone broth or chardonnay in the alfresco spa relaxation area.
Culinary Experience at Bear
Exceptional culinary offerings are a highlight at Bear, the main on-site dining venue at Stanly Ranch. It features a charming collection of common area buildings finished with light brown wood, chardonnay-colored stonework, and black steel accents. I dined solo three times, with my favorite meal being dinner enjoyed outside, wrapped in a blanket, overlooking the fireplace-clad lawn, and the sun setting over the Mayacamas Mountains. My meal featured a colorful array of vegetables sourced from the on-site garden, alongside exceptional cultured butter, freshly baked sourdough, seared scallops, and a glass of cabernet franc. As dusk settled, I felt a sense of nostalgia similar to the warm glow welcoming me upon my arrival.
