The first and currently only LEED-Platinum hotel in California, the Bardessono will give overnight guests the opportunity to truly appreciate the reuse and repurposing of almost every substance rather than just the Green classification acronym. That reuse extends not only to creative use of building and structural materials but also the creative aesthetic touches like the reused Corona bottle glass that outlines the bathroom mirrors.

Although Green and minimalist, the Bardessono offers nods to its Italian roots and well as Zen like touches. Thoughtfully placed within view of several rooms, the olive oil press sculpture offers meditation inducing water (reused) flow to represent olive oil. Not only does the piece offer a pleasing sight and sounds but the fact that the entire piece comes via salvaged items like the stone that used to be part of an 100 year old olive oil press makes it even more attractive.

The fact that Bardessono considers water such an important aspect not only with the various Zen like pieces but the fact that they value the H2O as a precious resource. In addition to the ubiquitous low flow water fixtures and toilets for the indoors, the outdoors contains landscaping designed with native and drought tolerant plants as well as a drip irrigation system. Even the grey and black water gets a second life as irrigation by the town of Yountville.

For us super Greenies who felt somewhat guilty about relaxing in the indoor whirlpool bath or the rooftop based outdoor hot tub and pool, we felt somewhat better knowing that the both solar and geothermal wells go toward heating both the hot tubs and pool. Even the room tubs contain a self-sanitizing feature so chemicals don’t have to be used to clean to fight mildew.

Although many hipsters consider this boutique hotel a new, hip, minimalist trendy overnight option, many guests don’t realize how much sustainable creativity went towards the design. Although some eco-travelers do make a special trip to the Bardessono (like the many electric car owners who know that they can recharge their car or we who arrived in a Prius) many don’t fully appreciate the full environmental thought and how hotels like this one will raise not only the Green building bar but also everyone’s consciousness.

Those Green values and education will help anyone get good night sleep.

We scooted into the Madonna Winery tasting room during a quite Sunday afternoon. Located in the Carneros Region of Napa Valley, this family produced wine believes in organic farming, without the use of synthetic chemicals and is a proud member of CCOF (California Certified Organic Farmers). But when we asked the two servers if they served organic wine it was as if we asked for a tasting of Miller Lite. One gave this look of confusion and the other got a little condescending. Apparently, they do not make organic wine. According to the servers, that whole organic wine issue deals with the adding of sulfites and they think that serious winemakers have to use sulfites. Everyone gets to do their own due diligence as far as organic this or that but don’t make us feel like idiots for bringing up the question.

Up at St. Helena based Duckhorn, the much more hospitable Jeff Roberts and Shannon Donnell (their Director of Vineyard Operations and their sustainability expert) took us through the vineyards and showed a real interest in creating not only good wines but doing so responsibly. They show a real concern for the environment with utilizing techniques and practices for the long term benefit. Both belong to the Napa Sustainable Winegrowing Group, which help to identify and promote winegrowing practices that are socially responsible, economically viable and environmentally sound. As part of their social justice, Roberts oversees their in-house farming crew, (not seasonal laborers) which include seven full-time and three part-time employees. Although they aren’t fully organic they continue to move in that direction. They even mentioned that about 75 percent of the Napa Valley wineries operate in some sustainable manner or it’s at least on their radar. The other 25 percent continue to operate in the old school conventional grape growing.

After a few pointers, it became easier to see what wineries grew organic just by looking at the vineyards. Any vineyard that’s finely manicured, without a weed in site, most likely uses an all-spray mentality straight from the 80’s conventional farming. It’s okay to have vineyards a little rough around the edges. In fact, “wine farming” continues to gain more recognition with growers more concerned with winemaking and vice versa.

Continuing our organical mystery tour, we rode up to the Healdsburg region to Quivira Vineyards & Winery in Sonoma County’s Dry Creek Valley. We didn’t have too much trouble spotting it, with the solar panels that adorned the roof. But this place represents much more than solar and organic. Although they do grow organic grapes they also create biodynamic wine (or what winemaker Steven Canter calls “organic plus”). At first, biodynamics seemed like a bunch of hokum but after talking with Canter and seeing the goats and chickens as well the lions, and tigers and bears (!) we began to alter our thinking. Being certified biodynamic involves a laundry list of protocol and full moon regulations but to us the concept seems like working with Mother Nature instead of dealing with Father Chemical. Their responsible philosophy extends to water savings. Located at the confluence of Wine Creek and Dry Creek, the winery has been grandfathered in to use as much water as they want. But not here, they recently purchased an expensive steamer to clean barrels that saves thousands of gallons of water each year. Overall, they’ve created an environment that actually gives back to the river and land.

Sure we swallowed the Kool-Aid, but we’re big fans of the Petite Sirah too.