David T

Independent Sommelier/Wine Educator

9.6

This wine is made by Dan Standish who started his career by traveling all over the world learning the skill of winemaking. He returned to Australia to make wine at Torbreck. After making Torbreck, he starting his own project. This wine is produced from a vineyard with 100 year old vines with a yield of only a 1/2 ton on fruit per acre. In comparison to quality Napa producers, their yields are 2-3 tons per acre. Dan is absolutely one of the very best producers in Barossa.

On the nose, mulberries, olallieberries, blueberries, blackberries, black raspberries, black plum, plum, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, lavender and violets.

The body is full, rich, ruby, lush and very inky. The texture is elegantly sexy. The 06 is still youthful & fresh. It still needs more time but, it’s delicious tonight. The length, tension, structure and balance are just coming into it own. mulberries, Olallieberries, Boysenberries, blueberries, blackberries, black raspberries, black plum, plum, raisins, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, purple flowers, lavender and violets. The acidity is round and beautiful. The finish is long, thick, ruby, lush, elegant, well balanced with deep heat penetrating dark spices that rise off the palate and lasts several minutes. The 06 is still 5 years from it peak.

Photos of; The Standish Cellar Door, Owner/Winemaker Dan Standish, beautiful Barossa Vineyards and the old tasting room — 6 years ago

Patrick Vanhoucke

9.0

LONGING FOR THE SOUTH

Yesterday I drank this very nice Macedonian semi-dry T'ga za Jug red wine.

The wine is made of the native grape variety Vranec. It has an intense red color, and the distinctive taste of raisins and raspberries, which make it a nice sweet treat (hence: semi-dry).

The wine is named after the poem ‘Taga za Yug’ of the Bulgarian poet Konstantin Miladinov (1830–1862), one of the Miladinov brothers, who originate from Ottoman Macedonia. Both brothers are thought to have laid the foundation of the Macedonian literary tradition.

‘Taga za Yug’ means ‘longing for the South’ (el anhelo por el Sur): "If I had an eagle's wings, I would rise and fly on them to our shores, to our own parts [...] Here are frost and snow and ashes, blizzards and harsh winds abound [...] There the sunrise warms the soul".

When it is cold outside, and fiercely raining, I can assure you that it makes you long for the sun that warms the soul. Drinking the T'ga za Jug wine in good company and nice surroundings makes for a wonderful or sometimes even better alternative.
— 7 years ago

Lee James

9.2

Smoky enough but in balance -really enjoyed this one — 7 years ago

Erin Pooley

Owner/Winemaker Good Luck Wines

9.0

Lots of potential in tassie. This had good texture. Don't buy if you can't handle cloudy whites — 8 years ago

Chris Morrison

9.0

Raspberries and sour cherry. Lots of fruit and depth. — 8 years ago

with Jaclyn

Anna Neiman Passalacqua

10

Rise with grapefruit and apricot finish. Yum. — 9 years ago

Tom Kobylarz

9.3

From an up and coming tiny producer. My first wine from Redwood Valley in Mendocino. A really cool minty eucalyptus tingle to the nose and palate stands out the most. Very aromatic, the aromas easily rise from the glass by just pouring the wine. Raspberry and rhubarb join the mint in the nose, all seasoned with wild herbs. The palate is juicy with good freshness and just the right weight (13.8 abv), there is nice length too. — 9 years ago

Javier Gómez-Lavin

9.1

Deep dark inky red. Robust aromas of incense, smoke, ash, and over ripe plum rise to the nose. Smooth but not velvety at the start, quickly turns tightly tannic with overtones of cassis, jam, and graphite. Acidity is balanced and the finish is polished if a bit rosin laced. The only thing holding this bord back is the brutal tannins, I'm sure it will be stellar in two more years. Will revisit then. — 10 years ago

Krystina Whitesell

9.4

Sweet but not too sweet. Big fan. — 10 years ago

Gina Markstone

9.7

Peppery white — 11 years ago

Jan de Weerd

9.8

Unbelievable! The best wine I have had since The Grange a few months back. It was decadently rich. It had enough structure to support a high rise. Deep dark luscious fruit that finished in a tight grip on my throat nearly strangling me in awe...hmmm, yeah. I really liked it!!! — 6 years ago

with Tammy, Paulo and 2 others

Bill Bender

9.5

5 hour decant. I’ve had a very tough time getting along with ‘09 Napa Cabs, finding most to be quite tannic, dumb and lacking any kind of expression. This Dr. Crane suffered from none of that. From the perfumed nose of Asian spice and significant depth and purity of fruit to the black cherry, chocolate covered expresso beans and red cedar taste profile, this is very ready now but it’s still clearly on the rise....and yes that is a Halloween 🎃 decoration on my fat lady sculpture — 7 years ago

Mark Flesher

9.3

No idea how long this wine was open, but probably was for an hour before I got there today. This wins the youthful fruit award (even beats the 13 Amici). This wine is massive, and displays a lot of ample chalky blackberry fruit, vanilla, and some lavender. The middle is darker, and finishes with good length, good acidity, excellent structure, and great balance. Was going to open the 2009 to compare, but will instead save this for another day. I'd say that this wine is undoubtedly on the rise, therefore the proper place for this one is in the cellar! But, we were CURIOUS, OK??? If you absolutely, positively HAVE to drink this one now, do it with a lot of decant time!! — 7 years ago

with Benjamin

Matt Perlman

9.0

A chateau that's been on the rise I'm told. Terroir is sand and gravel with clay substrata. Very fragrant, something pleasingly green and floral about the flavor profile, plenty of acid, fruit is red and blue with some spice. Great achievement in '04 and drinking great! — 8 years ago

Rebecca Fletcher

8.9

Earth and funk! VA Black fruit, rise petals, plum, black cherry, raisin, fig, mushroom, leather. M acid, savory. — 9 years ago

Adam Dromi

9.0

#aussiewine. A nice surprise. Good fruit, acid, some earth spice and complexity. A great Tuesday night wine. — 9 years ago

with Winehouse

Eddie Gilbert

9.4

Douro decadence. Dark blacks & reds, cured meats, wet minerals & Portuguese liquid love. Young, but that's why we have more. A great demonstration of why this region is on the rise. — 9 years ago

Tanessa Eby

9.8

Wonderfully sweet and fruity! Local favorite. — 10 years ago

Sarah Blomfield

9.7

My favorite drinking wine. The 2012 vintage is a bit smoker than usual; normally it's quite sweet — 11 years ago

Martin Mills

9.0

For $30, this is tremendous value. While a little lighter in style than the best Otago Pinot, it’s still got all the stuffing you could ask for. — 6 years ago

Alvis Lanton

9.0

Actually it's a Seyval (White) — 7 years ago

Andrew Han

9.0

From the Wine Society: This is the source of the bulk of our Beaujolais for the last 50 years, and many members will also have tried the fruits
of The Society’s work with this excellent Beaujolais-based négoce in the form of our bestselling white wine, The
Society’s White Burgundy, sourced from the Mâcon.
Dealing with a négociant allows The Wine Society to pick and choose, often blending together from different estates in
order to end up with a wine that is better than any of its parts.
Négoces have had a huge part to play in the recent history of Beaujolais, some of it not so good but some of it very
positive. For all its apparent simplicity, Beaujolais is a complicated region that is often the victim of its own capricious
climate with late frosts and violent hailstorms a common recurrence.
The one name that stands out for us is Dépagneux: Jean Dépagneux was the last of this illustrious merchant family
who, with his partners, bought up a list of ailing names such as Aujoux, which had made its name selling Beaujolais to
the once profitable Swiss market. Jean retired about a dozen years ago and his place was taken by a young and
talented oenologist from Viré called Jean-Marc Darbon. One consequence of the change has been the meteoric rise in
the quality of The Society’s White Burgundy. — 7 years ago

Rachel Yost

9.0

Compliments of Edu — 7 years ago

with Jared and Paco

David Kline

9.0

Not going to expound upon vintages and weather. This is a really nice wine. Some will say this is a Janoueix play on a new World style. But I find it compellingly balanced for a Bordeaux from a generously vaunted region. The nose a mish-mash of arboreal cuts, with pine interceding, but also a slick, black, stony core that sloughs smoky, elemental suggestions. A tar and graphite mouthful, showing depth without getting gritty or pronounced, then settling on a supple note of blueberry-currant on the carry through, but pleasant and enduring like an empowering conquest! Rise above! Plenty of residual perfume to make it salacious. Dirty as you want to be. — 8 years ago

with Courtney

Tom Kobylarz

9.2

From 60-80 year old vines in one large vineyard site. Chamomile, vegetal, crushed limestone rocks, and a light waft of salt and citrus rise from the glass. Completely linear, full of tension and energy. This has prickly and nervy acidity, great stuff. #chenin #collier — 9 years ago

Peter Scudamore-Smith MW

8.9

Pouring this on #etihad will see a rise in brand profile; #champagne #ay #nonvintage #lallier #fine ; has lovely delicacy; disgorgement date given as September 14; @etihadairways — 9 years ago

Tom Rooke

8.9

Very approachable Pinot — 9 years ago

David Rees

9.4

Tasted like Red Wine!!! — 10 years ago

Roman Sukley

9.9

A great rise' by Maggie. In the SQN style. Wish it were more reasonably priced — 10 years ago

with Joe

Laura Hull

9.4

Tasty wine from Arkansas? Yessir! — 11 years ago