Jackson

9.0

Vanilla, juicy, cranberry with nice tannins to balance — 2 years ago

Mike Saviage

10

Tasted blind. Light gold color, youthful and heavy in the glass. Notes of citrus, white clay, sea shells, wet river stone, kiwi and some honey. High pitched. Massive fruit and structure. This powered along all night and never slowed down. Easy to guess as the 90 Raveneau Clos as we've had this many times. A debate ensued about what is a perfect white burgundy and where this sits... it would be really hard to get better than this, IMO. Spectacular. — 3 years ago

Guillermo Gonzalez

9.0

Big fan of COS. Garrigue on nose. Cherry and raspberry, hints of clay and earth, bracing acidity. Had with Vivaces fontina stuffed pork chop (and wife’s crab stuffed chicken breast). Acid cut through the chop nicely. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

So, many of you have not had the pleasure of having Dan’s wines. It is largely due to the fact he doesn’t have a US importer. He sells all his mid production level wines through his mailing list. That makes importing from his mailing list as restrictive as the import fees. They are equal to the price of the wines you order. Not something you’ll do. I didn’t. You need to find his wines on the secondary market to be cost effective.

We had the privilege of visiting his Cellar Door in the Spring of 2017. What a fantastic visit and walk of his Estate with him. The age of his Estate vines are 100 plus years old and their yield is less than a ton per acre which, does not make for a lot of wine but, instead a very concentrated wine.

Dan traveled to and worked in many of the key wine regions before settling in as Torbreck’s Winemaker and then marching to his own drum doing his own thing as “The Standish”, his way. No compromises.

The first thing you need to know about Dan’s wines is you can drink them early but, that would be a huge mistake. This 03 is sensational now but, is worthy of more cellaring. It has 10-20 years of life ahead of it...proper storage of course.

This is a second night wine for us and it is still big.

The nose reveals smokey; blackberries, black raspberries, black plum skin, black cherries, blueberries, mulberries/boysenberries, baked/poached strawberries & some raspberries, sweet tarriness, dark berry cola, black pepper, steeped tea, eucalyptus, mint, tree bark with sap, herbaceous, dry crushed rocks, nutmeg, clove, cinnamon, vanilla, moist, forest floor with dry leaves with withering; dark, red, purple flowers framed in violets & strong lavender.

The body is full, round, lush & ruby. The tannins are still big, round, tarry & meaty. The structure, tension, length & balance are just there & yet still not there. It is still a monster on day two. Smokey; blackberries, black raspberries, black plum skin, black cherries, blueberries, mulberries/boysenberries, baked/poached strawberries & some raspberries, sweet tarriness, grilled meats, dark berry cola, black pepper, steeped tea, eucalyptus, mint, tree bark with sap, herbaceous-sage & rosemary, used charcoal, graphite, dark spice with palate heat, burned ambers, incense, rubber toy, dry crushed rocks, moist clay & top soil, dry stone, nutmeg, clove, cinnamon, vanilla, moist, forest floor with dry leaves with withering; dark, red, purple flowers framed in violets & strong lavender. The acidity is round and a rushing river. The extremely long finish is, big, round, elegant, floral, well balanced, runs juicy to dry with persistence for days falling onto earthiness & dark spice on the long set.

Photos of, a plaque that hangs above my kitchen sink that speaks to me always, Dan Standish, his Cellar Door and surrounding buildings. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I like the Patrina for its quality and QPR. Its quality is not all that far from the Reva but, about half price.

I also find the roasted or roasted chestnut quality I find in Rostaing wine out of Rhone. It is my belief, they have more or less styled their wines from Rostaing.

The nose reveals; dark, ruby & slightly candied, currants, purple fruit mix, blue fruits, blackberries, dark cherries, creamy black raspberries, baked, spiced plum, roasted chestnuts, smoke, grilled meats, touch of bacon fat, heavy expresso roast, dark, rich earth, dry crushed rocks, dry brush, pepper notes, some caramel, mid, nicely layered baking spices, dry herbaceousiness with bay leaf dominance, with fresh, blue, dark flowers with greens topped of with field of lavender.

The body is rich, lush and full. The tension, structure, length and balance are about five years from its peak. The tannins round yet, grainy and speak to another 10 years of excellent drinking ahead. Dark, ruby & slightly candied, currants, ripe; purple fruit mix, blue fruits, blackberries, dark cherries, creamy black raspberries & baked, spiced plum. Anise to black licorice, roasted chestnuts, smoke, grilled meats, touch of bacon fat, heavy expresso roast, dark, rich earth, dry crushed rocks, dry top soil with clay mixed in, dry brush, pepper notes, some caramel, mid, nicely layered baking spices, dry herbaceousiness with bay leaf dominance, with fresh, candied, purple, blue & dark florals with greens topped of with field of lavender. The acidity balances the alcohol like a waterfall over the palate. The long, ruby, ripe, slightly candied, well balanced finish slides into dry tannins & earth and persists several minutes.

Paired well with our slightly spicy Kentucky Bourbon Chicken Skews, Rosemary Roasted Fingerling Potatoes & Green Beans.

Photos of; the Patrina Vineyard, Owner/Winemaker-John Alban and imagery inside their barrel room. — 6 years ago

Mark Flesher

9.4

Ready to rock and roll. Blackberry and red clay on the nose. Entry of black cherry and cola with acidic character. Middle is dark, smoky, leather, more blackberry and hint of cocoa. Still finishes with a young semi sweet baking chocolate and Rutherford dust! Black pepper finish is unmistakable with a ton of black fruit, and plenty of life left. Dang. — 6 years ago

Daniel M

9.0

I'm probably the biggest contributor of entries about this wine and no, this is not over the top at all (it is definitely) but this is really a fun wine that happens to be crafted very close to where I grew up 😊 super cool violet, blackberry, cherry, clay nose. The palate is very well balanced, showing a great acid backbone, but with those bright cherry and blackberry notes all along, a good width, some very mild yet caressing tannins that power up a surprisingly long, fresh, fruity finish. At 8 eur a bottle when you buy it from the estate, this is a one of the best pqr out there. A real steal. The definition of value. — 3 years ago

Jean ASmith

9.2

One of the best Virginia cab francs I’ve had. — 4 years ago

John Frederick

9.2

Oily coating mouthfeel gives you just a touch of decadence before the mineral and acid cleans and refreshes your pallet. Ripe yellow Mellon, pineapple guava and a hint of lime and sweet grass. Stunning wine. — 4 years ago

Chris Stenseth

9.3

Delicious SA chardonnay. Almost like the baby of a fatty Meursault and a more structured and mineral Burgundy white (Chablis). Oak, flint, juicy apple, lemon and a beautiful, lingering acidity. — 5 years ago

Mike Saviage

9.6

Nice regal gold hue. Amazing pit fruit and wet stone nose. Plus notes of apricot, white clay soil, salty ocean breeze and some Raveneau honey on the finish. Rich and powerful in the mouth. Coats the palate with lots of fruit and fine grained acidity. I’ve had this a few times and this was at its best. Great Raveneau at age 30 is an amazing treat. — 5 years ago

Mike Saviage

9.4

Medium gold and heavy in the glass. Great old burg nose from the get go. Notes of ginger, apricot, white clay, tan spice, and some cardamom. Rich and viscous in the mouth. Modest acidity. Similar to other bottles I’ve had of this, this is still delivering a great experience. Tasty finish. Still holding on, but not forever. — 6 years ago

Meg Herring

9.0

Red apples, cranberries, spices, clay, white flowers. Earthy. Med+ acidity. — 6 years ago

Severn Goodwin

9.3

60% Cabernet Franc, 25% Merlot & 15% Cabernet Sauvignon

Nose has spring rose, rain moistened red raspberry, black currant and fresh sage.

Palate has lightly tannic blackberry, wet leather, ripe black currant, cigar box, wet clay and tarry black cherry.

Paired with a long cooked Bolognese sauce over fettuccine. Decanted ~3hr, more time in the decanter would benefit. Future bottles can be 2022+

Happy Father's Day 2019 to all. Today I'm posting pictures of our kids, yes they are all furry, independent and somewhat self-interested. Two boys (8) and two girls (2), sisters, all rescued. They generally bring the utmost of joy to my life on a daily basis. It has been a rainy and relaxing day here, everyone is loving the slow pace of life today.

I think that Delectable needs to be able to tag cat+wine posts so that I can make a bookmark for felines. — 6 years ago

Nikki Goddard, DWS

9.2

Vibrant coral hue. Bright but restrained nose of strawberry, watermelon, guava, white gummy bear, hibiscus, and red Jello. Very dry on the palate, with tart acidity and notes of crunchy unripe red fruits, lively petillance, and a long, mouth-watering finish. A super-refreshing yet serious pét- — 3 years ago

Fredrik Finn

9.3

Holy Moses have mercy, cocentrated, near opulent fruit of yellow apples, mango, honey, beeswax with a fistful of roasted hazelnuts and a back beat of wet stones.
Dry palate but with a viscous and almost redundant moutfeel that is balanced and kept in check by a high acidity and a wet stone minerality through a long finish.
— 4 years ago

Mike Saviage

9.5

Nice medium gold color. Great weight. An even better nose. Notes of apricot, ocean breeze and sea shells, some tan spice, white clay, wet river stone and some citrus. Great mouth feel, coats the palate with good fruit and tingling acidity. Awesome. — 4 years ago

Jared O'Connell

8.9

Cloudy AF. Super sour in a way that matched the tartness and gaminess of a yogurt sauce on lamb meatballs. Ocean spray & hi-c juice. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Pontet Canet tasting and dinner with Alfred Tesseron.

What a great vintage. Its tannin structure will outlive the 09 and anyone 45 and older. The 2010 is a forever vintage and while different than 09, it will undoubtedly be just as great. It’s just going to take a lot more bottle age than the 09.

The body is full and round. The tannins have rounded but are still big and chewy. It’s more concentrated than 09. The fruit is really beautiful and again perfectly ripe. Dark currants, blackberries, dark cherries, black raspberries, dark plum, poached strawberries with hints of raspberries. Soft soil structure; dry top soil, moist clay, medium intensity dark spice, fresh tobacco, dry herbs, crushed rock powder, with dark, withering florals with violets. The texture is velvety. The structure and tension are big. The length and balance are worthy of its perfect score. For me, it’s just not there, yet! The acidity is really good. The long, lush, ripe, well balanced, polished finish is deliciously persistent.

Photos of; our dinner group, tasting room at Pontet Canet, the horse plows they still use in the fields and Chateau Pontet Canet. — 6 years ago