Carly

8.9

Dry tart delish! First night of Scottish visitors for Mackie baptism! — 4 years ago

Jan de Weerd

9.1

Dark, ripe cherry with integrated soft earthy tannins giving it a very nice finish. Notes of leader, fig and spice. We drank out of a stainless steel thermos with our picknick, baguette, salami, fig spread and various Italian cheeses picknick after a 2.5 mile hike along the abandoned rail road with a roaring Payette river as the back ground. Fun times! — 5 years ago

with Tammy

Barry Hoggard

9.3

With wild Scottish hare at home — 7 years ago

Narelle Burke

9.0

A lovely red with our Scottish dinner! Love our Barolos! — 7 years ago

Bryce Wiatrak

9.3

The biodynamic Cava house Gramona remains a leader in the category with a portfolio that maximizes tradition and innovation. Where else in Catalonia can you taste a cryoextracted Xarello "ice" wine? III Lustros is a benchmark bottling for Spanish sparklers. Flavors of green olive skin, petrol, fresh pear, and white rose emerge from the fine, caressing mouse. Sensual yet sharp, it has a laser-like precision that is undeniably Cava. — 7 years ago

Sean BCS

8.9

Mellows out with some water, but very smoky on the finish. My first foray into Scottish whisky — 8 years ago

Steve

9.3

Who knew this worked on beer?! Lil vanilla, lil butter, lil Scottish lovin... good enough to slap your momma — 8 years ago

Sipping Fine Wine

8.9

Juan Antonio Ponce stands alone as the leader of the Manchuela DO and the master of the region’s indigenous Bobal grape. Deep Ruby with aromas of dark fruits, spice and earthy notes. On the palate flavors of blackberry and plum with some floral spice, cacao and earthy accents. Medium+ finish, fine grainy tannins, ending with fruit and mineral tang. Nice value! — 4 years ago

David Kline

9.1

Acts like soda, with agitated foam, but lingers as residual, and, quiet as a mouse. Lacing laced with sediment and has a super galaxy look. Rye toast aromas, with fried egg white and brown herb butter. Also has mocha coffee and pepper, plus oregano dill and bay. Soy sauce soaked tofu entry on a medium bodied palate. Fennel and morel, coffee rye, cumin, and finally the dark caramel and malt emerge in a sarsaparilla and bitter chocolate finish that smacks of Scottish sensibilities, with its earthy complexities and herbaceous mathematics. Will render your skull into a fraction of its whole!#theorkneybrewery #orkneybrewery #orkneyale #beer #bier #birra #quoyloo #orcadianale #skullsplitter #ThorfinnHauskaluif #ukbeer #vikingbeer
— 6 years ago

with Courtney

Evan Kennedy/Caroline Kielar

9.7

I normally dislike gin but this is so surprisingly good. It’s distinctly Scottish and you get subtle notes of Islay peat in addition to the strong herbal taste — 7 years ago

Thomas McKee

8.9

Very smooth with notes of cherry. Delicious with a rump of Scottish lamb. — 7 years ago

Rob Krapf

9.5

Creamy but not as good as the bottled version. Still, a delicious ale to go with chili and The Birds. — 8 years ago

Jean Paul

9.3

Maybe my favorite beer — 8 years ago

Hans Hultgren

9.1

Very unique and always great — 9 years ago

Sarah O'Kelley

9.0

Like many I opened a bottle of ochota last week to toast the life of Taras Ochota who passed on Monday. I have long loved the Ochota wines and have felt lucky to have them in the Charleston market, but this “A Forest” Pinot was a gift from afar and one I  have held onto for a year knowing the right time would come to open it. Well, last week seemed perfect time to celebrate a person who was a leader in making natural wines that were vibrant, beautiful, and sound. Any article about Taras and his wife Amber brimmed with their positive energy, and I loved this quote from him that appeared in a Imbibe tribute:

‘We could make more,’ he said to a room full of journalists, sitting round his enormous kitchen table last year. ‘But then I’d have to work harder, and then I wouldn’t be drinking wine with you guys.

‘I just want to make wine and have a nice life.’

Here’s to a life well lived! ❤️
— 5 years ago

Victor Hsu

9.0

Yo ho, yo ho, a pirate’s life for me! Ever notice how much pirate talk (arrrgh!) has in common with Scottish? This scotch has all the tropical coconut aromas you’d expect, plus balance and complexity. Dead men tell no tales! — 6 years ago

Bob McDonald

9.6

At the Pomerol Dinner in Melbourne last week we started with 3 vintages of Certan de May. The “May” coming from a Scottish Family ownership originally dating back to the 16th Century. Gifted the Estate by Royal decree. This wine is typically dusty and plummy. Medium weight with a touch of astringency. A generous earthy palate with raw mushroom notes. Soft grainy tannins. Excellent. — 7 years ago

Jo Lawson

9.0

Had I Edinburgh — 7 years ago

Sipping Fine Wine

9.4

Dates back to the Crusades & Scottish navigator, George Smith, owner in 18th century, followed by M. Duffour-Dubergier, Mayor of Bordeaux, then Louis Eschenauer, wine shipper. In 1990, Daniel & Florence Cathiard now own estate. A blend of 55% Cab Sauv, 40% Merlot, 4% Cab Franc, & 1% Petit Verdot. Dark red with dark berry fruit aromas, cedar and sweet spice. On the palate rich & complex ripe black fruit flavors, oak & cacao. Firm rich tannins, full, lingering, perfect balance. L-T aging. — 8 years ago

.:;2):’kicndnebxhjd

9.0

SLH without too much explanation is a premier site for Pinot Noir and Chard. But like Napa/Sonoma and Santa Barbara the similar theme is we're finding more grape varietals to diversify ourselves because of how great our weather is and generally our love of many options. Roar is a local leader of quality wines, if you're looking for an SLH example of the good stuff.. here you go.

Went on a cool personal tour of some vineyards at the winery and tried some wine after. This is a newer vineyard for them, high elevation grown Viognier (10 years). Keep in mind this is a foggy climate versus most other Viognier climates. Rich peaches outweigh the honeydew melon fruit for an ideal balance of fruit I'd prefer. I think an edge to this wine is some minerality I usually find clouded from old world veen. Also out here we're in our 2nd or 3rd year in a row of very cold summers and cold spring/fall. It's really what I imagine Seattle to be because most days I just get overcast with my beach view😂 I look forward to a very warm SLH year; this will wake up the locals. — 8 years ago