From the beginning, Spring Mountain Vineyard has grown more than just grapes. In addition to vineyards, our founders farmed plentiful orchards and lush gardens. On the Miravalle property alone, Tiburcio Parrott planted over 1,000 citrus trees and 5,000 olive trees, many of which still remain.
When we began revitalizing the estate, one of the hidden gems we uncovered was an overgrown orchard near the historic Miravalle mansion. Among the tangled branches, we found 192 legacy trees—pomegranate, Meyer lemon, pear, apple, fig, and various stone fruits—that were not being used. Nearby, a neglected garden plot also lay fallow behind a low stone wall. It felt like we had unearthed a lost treasure.
Around this same time, Charlie’s opened in downtown Saint Helena, taking over the former space of Cindy’s Backstreet Kitchen (from famed restaurateur Cindy Pawlcyn). Owned by Chef Elliot Bell and dedicated to the community and showcasing the bounty of Napa Valley, Charlie’s offers globally-inspired flavors from locally sourced ingredients.
Prior to owning his own restaurant, Bell served as the Executive Sous Chef at The French Laundry, where he met Garrett Hales, the restaurant’s sommelier at the time. Though their paths diverged—Bell to Charlie’s and Hales to Spring Mountain Vineyard—the friendship continued. When Hales learned that Bell was seeking local produce, he saw an opportunity to connect his vineyard’s untapped orchard and garden with Bell’s seasonal menu.
This concept isn’t new to Napa—renowned restaurants like The French Laundry, Meadowood, and Farmstead at Long Meadow Ranch have long planted culinary gardens as extensions of their kitchens. It allows the chef to not only use what is already growing, but to curate a garden of unique produce with heirloom varieties specially designed for their menus.
In its first season on Spring Mountain, Bell focused on a select group of vegetables and fruits. Among them are several rows of Fairytale eggplants. With its delicate purple and white skin, and creamy flesh, this petite aubergine shows up on the menu as “mozzarella sticks,” a nostalgic nod to eggplant parmesan, reimagined as an elegant starter.
The most notable crop in the restaurant is the ají dulce peppers. These small, colorful peppers from Latin America and the Caribbean carry a topical sweetness with mild heat and fruity-smoky flavor. Bell uses them for his signature hot sauce, bottled and placed on every table. It’s the perfect complement to the fried chicken and sandwiches.
On the drink menu, Spring Mountain citrus shows up in a refined take on a gin martini, and our 1988 Spring Mountain Cabernet Sauvignon is served by the glass, as well as several of our other wines by the bottle.
This vibrant collaboration between winery and restaurant—and two friends—celebrates the land and honors both Napa’s agricultural and cultural heritage. At Spring Mountain Vineyard, we’ve always believed in the power of place. Now, through Charlie’s Garden, we’re proud to share that place not only in our wines, but in the local community and fine dining.
