Grown, gathered, and poured on the same hillside.
The vineyard, the gardens, and the hives all lie within a morning's walk of your table.
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FROM OUR GARDENS
Harvested the Morning You Eat It
Seasonal produce and herbs are cut from the organic gardens each dawn and carried a few steps to the kitchen door.
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FROM BED TO KITCHEN
The shortest possible journey to the plate.
Behind the greenhouse, seedlings are started under glass and moved out to the beds as the season turns. Nothing here is grown for show. The lettuces, the tomatoes, the tender herbs — each is naturally cultivated for the plate it is bound for, then gathered the same morning it is used. This is the whole distance a leaf travels at Cal‑a‑Vie Health Spa: from the bed, to the kitchen, to you.
Garden-to-plate is not a slogan we adopted; it is simply how a hillside seven miles inland from the coast has always fed the people who live on it. When you taste the freshness in a dish, you are tasting proximity — the quiet luxury of food that never had to be shipped, chilled, or held in waiting to reach you.
THE VINE AND THE HIVE
Sixteen Acres, First Planted in 2007
Provenance here is a form of stewardship — the estate cared for so gently that it gives back a vintage and a jar of honey each year.
Our vineyard covers sixteen acres of the hillside, first cultivated in 2007 and tended by hand through every season since. It yields Merlot, Cabernet Sauvignon, and Cabernet Franc — made and bottled on-property as Château Cal‑a‑Vie. The wine poured at your dinner grew on the same slope you walked that morning; nothing about it came from somewhere else.
Among the beds and the vines, the estate keeps its own apiary. The hives are worked quietly through the warm months, and the wildflower honey they give — golden and unhurried — is set on the breakfast table before the day begins. Bees kept well are the surest sign of a landscape kept well; they will not thrive where the land is treated carelessly.
We think of all of it — the two hundred acres, the gardens, the vine, the hives — as something held in trust rather than owned outright. To grow your own food and drink is, in the end, the most honest kind of environmental care: it asks the land for only what it can quietly give, and gives that same care back in return.
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STEWARDSHIP OF THE LAND
Taste the Whole Hillside
Come for a stay and the garden, the vine, and the hive all arrive at your table — grown, gathered, and poured within a morning's walk.