In a region known for its wine, it seems only natural that the brick maker who built this house in 1860 planted grape vines as financial backup for when brick making wasn't generating enough income. The current owners, husband-and-wife team of Adrian Sigrist and Kate Schandl, honored that by planting a hillside with vines. There are also chickens and sheep penned out back. It all adds up to a bucolic setting crowned by a charming two-story house.
The serenity of the setting continues inside with muted paint colors, sink-in comfortable furniture, pictures of the owner's hometown in Switzerland and an alpenhorn at the top of the stairs. Our suite consisted of one room with a queen bed wearing a patchwork quilt, gas stove and a little nook occupied by a rocker positioned for views out the window—not a lot of floor space was left after shoehorning that all in. A Jack-and-Jill bathroom connects that room to one with a twin-size daybed covered in a rosebud quilt. The twin room had much more room to maneuver. The B&B also has a spacious king room and two private brick cottages out back. Rooms from $145.
No matter which accommodations you choose, the owners' thoughtfulness makes your stay all the better. Beyond the typlcal B&B touches, they provide flip-flops for wearing around house if you want and special blends of loose-leaf tea to drink in mugs kept warm on a plate warmer.
They serve gourmet meals, too. For $50 you get a four-course dinner (we had herb bread, baby spinach with fall fruit and balsamic vinaigrette, fall succotash on pork or salmon with mustard aioli, a Thanksgiving-style potato side). A paired wine flight is an additional $25 per person. And for another $20, you can eat rich chocolate tart on raspberry puree and drink port in the wine cellar that is lit by candles and fake fireplaces. The setting is so romantic that there have been several proposals and weddings there. If you don't opt for the dinner, you'll get to taste Kate's expertise at breakfast. We dined on peach smoothies, bread pudding with caramel sauce, and bacon. Egg frittata was also an option; the whole experience was great from start to finish.