Reserve Champagne

Reserve Whites

Reserve Chardonnay

Robert Craig 2013, Chardonnay, “Gap’s Crown,” Sonoma Coast 
Bright fruit aromas of citrus, apple, pear and white peach along with hints of brioche and baking spice followed up with a subtle oral note. The flavors are crisp and steely with juicy citrus fruit finishing with flint and mineral. 104

Chehalem, Chardonnay, Oregon
This Ian’s Reserve Chardonnay is bursting with aromas of lemon, shortbread, slate-mineral, and flan, and it draw us into a perfectly balanced wine where flavors of green apple, toffee, custard, and continuing mineral are packed tightly; expect the size on palate to bloom and for it to luxuriantly age. 96

Reserve Pinot Noir

Reserve Cabernet Sauvignon

L’ecole, Cabernet Sauvignon, Walla Walla
With an elegant, old world structure, this sophisticated Cabernet shows savory aromas of bouquet garni, rose petal, and cocoa. A robust core of blackberry and plum with notes of black currant and cigar box are framed with polished tannins on a rich, harmonious finish. 100

Reserve Red Blends

Mastrojanni “San Pio,” Italy
Deep ruby red, on the nose is a mix of fresh fruit and jam with hints of vanilla when young; it then becomes deep and ethereal. The palate is broad and persistent with smooth tannins. 82

Robert Foley ‘The Griffin”
This year’s blend (aged in French oak) is Merlot, Petite Sirah, Cabernet Sauvignon, Syrah, and Petit Verdot. Aromas suggest ripe and youthfully bright red cherries and raspberries. The even mid-palate flavors of vanilla and butterscotch are framed with soft tannins that resolve in a gently gripping finish. 101

2013 Alvaro Palacios “Les Terrasses” Priorat
Produced from a blend of Garnacha (55%) and Cariñena (45%), most of which is purchased from high quality fruit sources in various villages of Priorat, this is an excellent vintage of Les Terrases. Ripe and clean red fruit aromas are punctuated by notes of fennel pollen. More red fruits on the palate show a touch of licorice, lots of freshness and satisfying, subtle bitter notes towards the finish. This is Priorat! 104

Reserve Red Other

Flora Springs, Merlot, Napa Valley
This Napa Valley Merlot is a soft, supple red wine made to open in the near term. The 2013 bears a red fruit bouquet of Bing cherry and red currant mixed with white chocolate, light cedar and acacia flowers. The mouth has a dense core of purple fruit, reminiscent of kirsch liqueur, and the wine’s velvety tannins melt away on a sweet vanilla note. 71

Bishop Shiraz 2014, Barossa Valley, Australia
The Bishop has the fingerprints of Ben and his father Colin all over it. Ripe, rich, concentrated and supremely complex, the Bishop is the wine for all those full-bodied red fans out there. Ripe liqueur cherries on the nose compete for attention with vanilla, mocha and coffee aromas while the palate is full of sweet berry fruit flavour and a soft, luscious finish that seems to persist for an age. While exuberant and lively when young, the Bishop is known to handle medium term cellaring extremely well and reward any with the patience. 83



Pinot Grigio

Claris Pinot Grigio, Italy 31/11
Fresh and pleasant with fruit notes of pear and apple. Fruity, harmonious, elegant. Fine and delicate aromas with a hint of spice. Full-bodied on the palate with pleasant flavors.

Ransom 2014 “Selection” Pinot Gris, Eola-Amity Hills 45/15

Chehalem Pinot Gris, Oregon 58/16


Fess Parker, Chardonnay, California 43/15
Fresh and pleasant with fruit notes of pear and apple. Fruity, harmonious, elegant. Fine and delicate aromas with a hint of spice. Full-bodied on the palate with pleasant flavors.

Taft Street Chardonnay, Russian River 42/14

Force of Nature Chardonnay, California 52/16
A bright and floral nose with tangerine peel, white peach, jasmine flowers, lemon oil, and pastry. Lush and round, it wraps around the palate with bursts of kiwi, passion fruit, and underlined lemon pith. The finish is juicy with subtle minerality, clean ripe citrus, and wet stone.

Balancing Act, Chardonnay, Washington 38/13

Sauvignon Blanc


Des Amis, Rosé, Napa Valley 42/14

Aime Roquesante, Cotes De Provance Rose 36/12

L’Ecole, Rosé, Horse Heaven Hills 58/16


Fess Parker, Riesling, Santa Barbara 32/11

Brooks, Riesling, Willamette Valley, Oregon 45
This Riesling shows white roses, butter cream cake frosting, orange peel, cold cream, apple, and nectarine. Also enjoy caraway, cumin and exotic spices sprinkled over white peaches. There is a medium weight on the palate, with exotic ripe fruit and mouthwatering acidity.

Brooks “Sweet P”, Riesling, Eola-Amily Hills, Oregon 45
Wines shows ripe Fuji apple, jasmine, baked pear, floral notes of rose petal, lime blossoms, yellow peach, candied ginger, passion fruit and a touch of tarragon and wild herbs. In the mouth, it is bursting with beautiful ripe fresh fruit: peaches and pears straight off the tree.

Pinot Noir

Brooks ‘Runaway Red’ Pinot Noir, Oregon  (Biodynamic) 45
The aromas practically “run away” from the bottle when you first open it but as you capture them you will find smoke, ripe black cherry, pomegranate and a hint of pepper. The fruit flavors of bing cherry, raspberry and strawberry with a bit of spice and clove.

Cabernet Sauvignon

Balancing Act, Washington 49/16

Aviary, Cabernet Sauvignon, Napa, California 46
Deep garnet in color opening with aromas of black berries, dried plums, cigar box, and a hint of pepper. The broad mid palate is rich and balanced with flavors of plum, currant, and black tea. The lower alcohol and softer tannins give this Cabernet Sauvignon definition and structure in a more elegant and approachable style. A perfect wine to enjoy both on it’s own and with food.

Red Blends

Verso Rosso, Blend, Salento, Italy 36
This rare blend of 60% Negroamaro, 35% Primitivo and 5% Malvasia Nera is harmonic,  balanced, and mature.Deep red in color, its rich style shows pleasant notes of chocolate and spices.

Lunatic, Blend, California 37
The 2013 Lunatic Red has dark, concentrated depth, flowing with notes of blueberry and blackberry with the spiciness of vanilla and nutmeg. The palate is greeted by flavors of boysenberry compote with underlying swirls of bacon and hints of violet. Lush, velvety tannins round out a long finish.

Barahonda Barrica, Blend, Spain 41
This blend of monastrell and syrah offers up camphor, pepper, bouquet garni, roasted meat, black currant and earthy blue fruit. Full-bodied, chewy and mouth-filling, this is a big, well-balanced wine.

Bocelli, Tenor Red, Italy 45/15

Sean Minor  2013 ‘Nicole Marie’ Red Blend, Napa Valley 49/16

Vina Magana 2012 ‘Dignus’ Navarra DO 49/16

Chateau Greysac, Bordeaux Blend, France 59/16

JAX Y3 Taureau Red Blend 55/16


Chateau De Montfort, Vouvray, France 45/15

Stolpman 2012 Estate Syrah, California 58
Beautiful red fruit tight rope present throughout the palate, just barely present above hints of leather, meat, and forest floor. Drops of juice from perfectly fresh red berries drop on my palate from start to finish.

Navaherreros, Garnacha, Spain 55
Brilliant ruby-red. Fresh, intensely perfumed red and dark berries on the nose, with mineral, camphor and floral nuances building in the glass. Spicy raspberry and boysenberry flavors pack a solid punch but carry no excess weight. Finishes with very good spicy lift, fine-grained tannins and mineral-driven persistence.

Flegenheimer Paisant Red, Australia 40/13.5

“… Lively aromas of red berries, fresh rose and spicecake, with a hint of smokiness. Silky and sweet, offering fresh raspberry and floral pastille flavors and a touch of white pepper. In an elegant, supple style, finishing with very good clarity and length.” – International Wine Cellar July/August 2014

Mas De La Dame, La Gourmande, France 45/15

Domaine Roche-Audran ‘Cesar,’ Cotes du Rhone, France 58
Inky ruby-purple. On the nose – scorched earth and black cherry liqueur, with a hint of smoke and spice. Mouth coating dense fruit, mild acidity, and a long spicy finish. Balanced, structured, full-bodied.

Lenore Syrah, Washington 45
This wine is full of aromas of intense spice, bright purple and black fruit, and a beautifully textured mouthful of lovely, perfectly balanced blueberry and cracked white pepper.


Flegenheimer Bros Reserve Red, Australia 46/15

H. Mynors Zinfandel, California 48/16

Chinon “La Vigne en Véron”, Chais Saint Laurent 35

Mastrojanni Rosso di Montalcino, Sangiovese, Italy 59/16

Nicolas Merlot 2015, France 36/12

The Alex Cooper Project 2011 Red, Doug Rafanelli Vineyard 55/16

Monteviejo Festivo Malbec 36/12

Familia Bonfanti 2011 Estate Malbec, Mendoza 49/16

Wine By the Flight

Bottled Brews


Classic Cocktails

Chili Gimlet

Before the gimlet became popular in 1953, it is believed that it was served to the sailors in the British Royal Navy as a means of fighting scurvy.  Rose’s Lime Juice was created in 1867 as a way to preserve lime juice without alcohol and it was used by the Navy.  By mixing the juice with Navy strength gin (114 proof!) the gimlet was born.  By the mid-20th century the gimlet was a popular cocktail with naval officers and in British society. 11

Lavender Lemon Drop

The lemon drop was invented sometime in the 1970s by Norman Jay Hobday, the founder and proprietor of Henry Africa’s, a fern bar in the Russian Hill neighborhood of San Francisco, California that opened in 1969. It was originally served in a cocktail glass. The Lemon Drop was most likely named after lemon drop candy. After its invention, the drink swiftly spread to many San Francisco saloons. In the early 1990s, it was often prepared as a shooter or served in a shot glass.  11

Spanish Style Gin and Tonic

The Dutch may have invented the gin (in its earlier form, genever), the British added the tonic, but it was the Spanish who perfected the garnish and elevated the drink to the level of art. Nowhere in the world can you find better gin and tonics than in bars in Spain. 12

Bourbon Sriracha Cocktail      

In 1980, David Tran started selling various hot sauces, including Sriracha, out of a small shop near Chinatown in Los Angeles. The rest is history. From Sriracha mayo to Sriracha-flavored potato chips, even Sriracha flavored drinks! The spicy and tangy sauce with the iconic green cap and rooster on the front has become so popular that it has been dubbed a kind of “hipster ketchup.” 12