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92 points Wine Spectator: "Bold, rich and layered, with a medley of smoky fig, toasty oak, hazelnut, and roasted marshmallow flavors that are pure, focused, intense and concentrated, with a long, persistent finish. Drink now through 2015." (WS Advance, 06/10)

2006 was a cooler than normal year in Monterey County. This benefited our Sauvignon Blanc, as we encourage bright, grassy flavors with crisp acidity and pronounced varietal character. To this end, we began picking Sauvignon Blanc early in September with low sugar and high acid in order to enhance these characteristics. The resulting wine exhibits the aromas and flavors we love: loads of grapefruit, gooseberry and citrus flavors along with tropical fruit and grassy notes. We also enrich the texture with 4 % barrel-fermented Semillon from Napa.

2009 provided us with excellent weather throughout the summer and warm sunny conditions in September. The resulting wines are very aromatic and express rich, ripe Sauvignon Blanc flavors. We began picking September 4th and continued picking block by block finishing on October 23rd. This gave us a wide range of ripeness levels from which to create the final blend.

A supple, complex, full bodied, moderately rich Pinot Noir, with fine flavor (plum, baked cherry, sage, nutmeg, toasted oak) good balance, and a very long finish. Excellent value.

The smooth, rich taste of this premium Canadian Whisky makes it a favorite mixed, on-the-rocks or straight

Pours a slightly hazy lemon yellow color with a huge bubbly white head that quickly dissipates to a cap on top. Smells of lemon and citrus with a earthy herbal and yeasty aroma. The flavor is light and a bit tart with a lemony earthy herbal flavor with a touch of yeasty funk. Medium to light body with a spirited level of carbonation and a lightly tart and bubbly mouthfeel.

Reminiscent of citrus and spice with a soft, delicate texture. Elegance is the key here, as all components are superbly balanced in a seamless, captivating fashion.

The flavouring of Sapphire comes from a recipe of ten botanicals: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. Unlike the distillation methods of other, more traditional gins, the botanicals are not steeped in the spirit. Rather, the spirit is triple distilled and the alcohol vapours are passed through a mesh basket containing the ten botanicals in order to catch the flavour and aroma. The result is a lighter—and, to critics, more vodka-like—gin.

92 PTS WINE ENTHUSIAST. Rich, buttery nose with hints of raisins and honey; flavors include vanilla, honey, oranges, and a well balanced backdrop of leather and spice.

Persistent sherry sweetness. Spicy, heathery, seaweedy, salty. Complex, with lots of flavour development

Peat, water, wood, people, and tradition accumulate to create the subtle, warm and smoky character

The Dalmore Scotch combines the smoothness of the Highlands with a robust, full-bodied flavor and character.

This beer pours a clear, dark bronzed amber hue, with two fingers of tightly foamy, bubbly beige head, which leaves a solid painted wall of barely broken lace around the glass as it slowly ebbs away.

It smells of bready caramel malt, cinnamon and cloves, and herbal leafy hops. The taste is more lightly toasted biscuity caramel malt, a sugary toffee essence, some banana and plum esters, much attenuated Christmas spices, a slightly acrid yeastiness, and earthy, leafy hops.