"A full house over Veterans' Day weekend 2011 enhanced our stay at the wonderfully appointed Inn at Vaucluse Spring. The breakfast offerings were tasty and varied (strada, pastries, fruit, homemade sausages). The Saturday evening social hour preceding dinner was enjoyable for the company and enhanced with spiced hot cider and a fruit and cheese plate. The six course dinner that followed was exquisite and served with a professional flair. Their chef, Adam is very creative; squash soup; scallops and duck were the highlights. Our hosts, Neill and Barry were charming and engaging and more than willing to share their views on the many wineries in the area that are worthy of an afternoon tasting. Easily, my best B & B experience ever."