The 24-hour trip trend may be everywhere right now, but there’s a more polished, less exhausting version of the idea. Instead of compressing a destination into a rushed blur, this Scottsdale-to-Napa escape turns the experience into a relaxed, unhurried way to discover a place and still be home in time for dinner.
Wrapped into a seamless 10-hour day, our itinerary combined luxury, dining and wine tasting, removing the stress and hassle of commercial travel in exchange for something that money can’t buy: time.
A Seamless Start in Scottsdale
Arrival at Scottsdale Airport 15 minutes ahead of the 9 a.m. Jet OUT flight required nothing more than a real ID and a spirit of adventure. The company, whose Scottsdale hub just celebrated its one year anniversary, prides itself on employing locally-based pilots and mechanics who live alongside their clients and train on the same platform for consistency and safety.
“I hire professional pilots who are qualified to fly for the airlines and they coach T-ball,” says Matt Wild, Jet OUT’s president. “There are two elements that have made us exceptional: our planes are brand new in communities where customers live and we go above and beyond to treat our customers as individuals rather than a number.”
Who’s in the eight passenger seats? Charter guests, co-owners and co-lessees who claim 10-20 travel days per year and share the profits of empty legs and the sale of the plane after five years in use.
As we strode across the tarmac, our aircraft, a 2025 Cessna Citation CJ4 Gen 2, gleamed under the desert sun. The tail numbers, it was explained, are meaningful, chosen by employees to honor loved ones. Ours combined the birthdays of an employee’s late mother and her Vietnam Air Force Veteran father who passed down his love of flying.
Jet OUT’s in-house concierge service curated a elevated experience from the moment we stepped onto the plane. Chilled Veuve Cliquot, peanut M&Ms in the refreshment station and dedicated wi-fi ready were ready to go as we taxied down the runway.
“We are a high-touch service,” Wild says. “The top of the top. We go above and beyond to treat our customers not as a number, but a name and a face.”
From Tarmac to Tableside
As the Valley faded from view, the Cessna climbed to an elevation of 43,000 feet, zooming along at 483 miles an hour. Descent through the clouds revealed the lush green of Napa Valley after a spring rain. A charter shuttle service whisked us away to lunch on the patio at Bistro Don Giovanni, a Napa favorite for 30 years. The menu is known for its sustainably-sourced local produce, organic meats and a naturally extensive wine list.
With wine glasses filled, the platters of Antipasti, Bruschetta, Caesar salad and meatballs over steamy polenta, were placed atop the white linen-adorned table and conversation flowed. Pizza from the wood fired oven, house made pastas and sautéed vegetables continued their parade. Desserts included a housemate berry sorbet, luscious seasonal fruit tart and tiramisu served alongside steaming cups of Italian cappuccino.
Inside Seven Apart
A few minutes away, Seven Apart Winery’s Yannick Girardo, who originally hails from the South of France, welcomes us for a private tour and tasting experience. As we sipped an extremely limited edition 2024 Base Camp Sauvignon Blanc, just six barrels produced, Girardo spoke of its founder, Don Dady, a Scottsdale resident whose passion for Cabernet Sauvignon prompted his 2018 purchase of this vineyard at the foot of Napa Valley’s storied Atlas Peak. It’s dense, rocky volcanic soil, sits at nearly 1,500 feet in elevation. The grapes thrive in sunny days above the fog line, cooled by breezes off the San Francisco Bay that lower evening temperatures and keep sugar and acidity in check.
The temperature-controlled cellar and tasting room are seven miles down the mountain at “base camp,” surrounded by vineyards with sand, silt, clay and gravel soils that produce wines of a different character and complexity.
“Seven Apart is a testament to vision and tenacity,” Girardo says. “Our distinct winery emerges from the volcanic terroir of Stags Ridge Vineyard.”
Dady’s principle of finding “seven things to set one apart” inspired the label that cultivates vines at several elevations for remarkable depth and complexity. Terroir, elevation, topography, vineyard layout, state-of-the-art production, exceptional hospitality and world-class winemaking are those seven things
Inside the barrel room of oak and stainless steel vessels, Girardo explains the winemaking process and the shale and basalt soil in their vineyards. Napa itself has 30 different soils, the highest soil diversity anywhere in the wine industry. He notes that winemaker Morgan Maurèze “crafts a high-touch range of four unique Cabernet Sauvignons.” Maureze is noted for his years at famed French vineyards before his 15 years of tutelage under Napa Valley winemaker Andy Erickson and six years as winemaker at Marciano Estates.
In the exclusive tasting room, the table is set with four glasses to sample the Expedition, Shale, Basalt and Summit varieties of the 2022 vintage. Most have a barrel production below 10 per year. Expedition is the only exception, with 20 – 30 barrels produced per year. Girardo reveals that, as the composition changes with the weather, each vintage is distinct.
A dedicated customer list of 5,000 vie for bottles from the limited number of cases produced each year. Each sip reveals variations in body and flavor profile. It’s clear why this is such a special place, set apart by terrain, elevation and dedication to the craft.
The Gift of Time
We bid farewell and make our way back to the plane. As we soar through the air, the verdancy of Northern California gives way to the red rocks of the Grand Canyon and Sedona. We descend at golden hour, greeted by the glow of the sunset, warmed by the memories of a relaxing day that delighted all the senses. The real luxury went beyond the jet, the dreamy Italian lunch, wine and vineyard views: the chance to experience a destination with ease and intention, and the gift of time.
Insider Takeaways
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Jet OUT elevates the same-day getaway trend into a curated, time-efficient experience. Patrons often choose this mode of travel so they can celebrate a special occasion, bring their pets, or attend an important meeting without the need to book a hotel and rental car.
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Bistro Don Giovanni serves handcrafted dishes made with local, sustainable produce, some from its own gardens, and organic meats. A leisurely European-style lunch on the patio is a treat, but the lively bar is also nice for a glass of wine and small plates.
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Seven Apart Winery’s intimate scale, appointment-only access and limited production stand out as an exclusive destination distinct from the area’s crowded tasting rooms.
