Jay Kline

9.3

One of the few producers that I purchase each and every vintage. I find that Laurence Feraud’s wines are consistently some of the more interesting and enjoyable wines made in all of Chateauneuf du Pape; particularly when value comes into play. This bottle is my first experience with her 2018 vintage and the first bottle of a small tranche that I swooped up upon release. Popped and poured; consumed over 5 hours. The color is deep ruby with a near opaque core; glossy and gorgeous to behold. Medium+ viscosity. On the nose, this is classic Pegaü with loads of dark cherry and bramble fruit, a veritable hillside full of garrigue, lavender, black pepper, and something that reminds me of old books. On that palate, the fruit is equally generous, brambles and cherries, exotic spices, Herbs de Provence and a somewhat sanguine-like character to it. Substantial structure, though it seems to be a notch lower than the previous three vintages at this point in its young life. The tannins are very sneaky. Almost imperceptible for the first hour and yet, by hour four, they were very much making themselves known (in the Medium+ range). Acid is also Medium+ indicating these have an exciting life ahead. The finish lasts for well over a minute. All in all, another lovely Pegaü that will likely live in the shadow of some of the more heralded vintages in the last ten years however, that doesn’t mean this isn’t a stunner. Absolutely lovely stuff and I very much look forward to enjoying these well into the 2030’s. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Corison after Ribcap into dark chocolate...good all around.

This was fast tracked in my tertiary storage. Meaning, it is more advanced than if I had stored it my EuroCave’s.

It is well resolved. Yet, still has plenty of life.

Beautiful, bright, lush, ripe fruits of; blackberries, black raspberries; black cherries, strawberries, plum, raspberries with cherries over the top. Soft limestone minerals, tarry notes, expresso roast, underbrush, soft leather, cedar to wood shavings, moist clay, understated baking spices; clove, nutmeg, cinnamon & vanillin, dark spice with well pronounced heat, mocha, caramel, hints of tree sap/bark, sage, Provenance herbs, brilliant florals of; purple, violets & soft lavender. The acidity is near perfect. The finish is elegant with perfect polish and persists softly. — 5 years ago

Dr. Owen Bargreen

9.5

Made by superstar winemaker, Randy Dunn, of Dunn Vineyards, the 2017 ‘Feather’ by Long Shadows is a masterful effort from this exciting warmer vintage in Washington. Once on the nose there is a lovely round core of toasty oak that wraps around the rich dark fruits, sagebrush and chocolate fudge aromatics that all meld in the glass. The palate is silky smooth, revealing a round and generous mouthfeel. The seamless effect created mid-palate is utterly fantastic. Black currants and blackberry cordial dance with shades of Black Forest Cake and espresso bean on this highly complex palate. This finishes long with dark fruits and a beam of minerality. While enticing to savor now, the 2017 ‘Feather’ will have a long life ahead of it. If enjoying in its youth, be sure to afford a two hour decant prior to enjoying. Drink 2021-2040- 95 — 5 years ago

John A

9.5

Sometimes words are not enough...truly fabulous. Still has two decades of life. Blue and black fruits. Still a dark purple that gives no hint to its age. Black currants, tobacco, spice box....phenomenal effort. Lucky to share this with Julia and to have one more bottle left. — 6 years ago

Mark Flesher

9.2

D6. Young. Very young. Even though it was decanted and frequently agitated, this one didn't come out to play until almost 2 hr after opening. Nose of Bing cherry and mint. Some red clay must. The entry is very acidic. Black cherry hint but Bing cherry backbone. Herbal middle. Started to show terroir-driven notes to the finish. Youthful and tight tannin. LOTS of life ahead. Be in NO HURRY to drink this one. I'd say optimal drinking time 5 to 10 years. — 6 years ago

Chris England

9.3

I’m a huge Paul Jaboulet fan & grabbed this @ £125 - great wine but overpriced 😉 I love the 2011 at the moment but this is delish to with loads of life left 😎

📍 Paul Jaboulet Aine La Chapelle Hermitage 2005

🏵 93-94 points

🍇 Syrah

🍷 Deep blackened ruby

👃 Peppered cherry mud pie, raspberry bakewell tart & cocoa sprinkles w/ a light earthy dry cured herbed meat herby smokey oak backbone & black berry fruits then a coffee kick

👄 Med bodied creamy smooth dark cherry & raspberry chocolate pie w/ a rich blackberry jam undertone, black olive & light dry minerals

🎯 Med+ touch dry dark cherry & raspberry chocy licky lips w/ a dark fruit berry, olive tapenade & mineral linger — 6 years ago

Joe Gillies

9.3

Still a tannic beast. But shows pr ok mise for those that are patient or enjoy these rustic style wines in their youth.
Black fruits, tobacco, earth, and oak on the palate.
Drank with a blue cheese topped NY Strip Steak. I think at this point in its youthful life cycle this needs a nice fatty piece of meat and cheese to slice through the tannins. — 6 years ago

Jay Kline

9.2

Tasted alongside the 2015 vintage. Both wines were opened about eight hours in advanced and allowed to slow-ox at cellar temp (51°F). Comparatively, this was more open for business. Dark cherry, gym sock, dried herbs, leather, and tomato leaf on the nose. On the palate, dusty cherry fruit with black tea and dried herbs. Rustic. Quite an old school charmer! Towards the end of the bottle, this started to tighten back up a bit but it was still my favorite of the two vintages tonight. I expect this to enjoy a long life. — 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

Mike Saviage

9.6

Bright color, almost opaque. Big nose. Notes of black cherries, plums, walnuts, some menthol. Comes across as young in the mouth. Rich and voluptuous. Still young in its life. Amazing wine. — 5 years ago

Steven Comfort

9.2

Wine snobs hate Beringer, but this is the bottling that is undeniably one of the most consistently excellent Napa Cabs. I've attended several blind tastings where this wine won... Heavy bodied, with layers of rich black fruit, plenty of oak - this wine has a long life ahead of it. — 6 years ago

Andrew Holod

National Sales Grapes of Spain

9.6

Beautiful color, with just the beginning of brick on the rim.
Aromas of tar, black currant leaf, dried black fruits. Still so youthful.
Actually this wine needs more time so show more complexity and has lots of life left. — 6 years ago

Dr. Owen Bargreen

9.5

The 2016 Long Shadows 'Saggi' is a thrilling blend of Sangiovese (Boushey and Candy Mountain Vineyards) with 29% Cabernet Sauvignon (Weinbau Vineyard) and the remainder Syrah (Den Hoed Dutchman and Bacchus Vineyards). The nose is drop-dead gorgeous with bacon fat, black olive tapenade, mocha and fennel. The stunning range of aromas bring you back to the glass for more. Revealing a silky texture and a wonderfully ripe mouthfeel, this slowly unveils smoked meat, black tea, milk chocolate covered cherry and roasted fig flavors. Decadent, layered and downright delicious, this beautiful wine will enjoy an exceedingly long life in the cellar. Drink 20-9-2033- 95 — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

There are few simple life pleasures that are as good as my Ribeye and a well cellared, very good vintage of Pichon Lalande.

One of my favorite New Years Eve traditions is to have an old Pichon Lalande and my Ribeye. This one was close to Heaven.

I come from a mother who raised seven kids on her own as my father passed away five months before I was born. An amazing feat on her part. I say this only to say, if you didn’t eat at rapid pace, you didn’t get your fair share. So, I learned to eat quickly as we all did.

However, this steak and a Pichon Lalande takes over an hour and has lasted two hours on several occasions. One small bite of steak and a small sip of the right Pichon Lalande and my eyes roll as my head dips in complete appreciation and study. This 86 was no exception! Pichon Lalande is simply my favorite steak wine.

The nose on the front end reveals some barnyard but, dissipates as it opens in the glass. Saddle-wood & cedar, forest floor & dark cassis. Ripe & slightly baked; blackberries, dark cherries, mixed dark berry liqueur notes, blueberries, black raspberries, black plum, plum, cherry notes on the glass edges and high nose. Black licorice, limestone minerals, dry stones, dry brush, steeped tea, light herbaceous notes, burnt caramel, vanillin, dark spice with bright red & blue flowers and dark withering florals.

The body is medium full and flat out gorgeous as it tantalites the palate. It’s a slow sipper. The tannins are slightly tarry & well resolved with years ahead. The structure, tension, length and balance have hit full harmony. Dark cassis, ripe & slightly baked; blackberries, dark cherries, mixed dark berry liqueur notes, blueberries, black raspberries, black plum, raspberries, plum and cherry notes on the glass edges and high nose. Black licorice, sweet tarry notes, limestone minerals, dry stones, dry brush, saddle-wood & cedar, forest floor, dark expresso roast, pipe tobacco, soft leather, dry crush rocks, steeped tea, light herbaceous notes, burnt caramel, vanillin, dark spice with bright red & blue flowers and dark withering florals. The acidity is like a waterfall over the palate. The long finish can only be described as ripe, ruby, well balanced Heaven and it is persistent for minutes. Puts on weight with an hour & half plus in the decanter. Tannins also...round, slightly gritty and dusty.

Happy New Year! 🥂🍾🎉🎊🎀🎈

Photos of, Chateau Pichon Longueville Comtesse de Lalande, painting of Virginie, Countess of Lalande and their barrel room. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

All in at $50.

The nose shows; ruby, floral & candied fruits of; mulberries, gooseberries, ollallieberries, boysenberries blackberries, black raspberries, both plums, black cherries with raspberries hovering across the top. Grilled, savory meats, black pepper, dark spice, dark cola, dark chocolate, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bat leaf, eucalyptus notes, moist, forest floor, moist, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in.

The body is; full, lush, rich, round, juicy & velvety. It glides across the palate in total gorgeous elegance. The structure, tension, balance & length are at their high point with another 5-8 years of solid drinking with a few years beyond if you enjoy that later stage. I am one who doesn’t protest that part of the life cycle. The tannins are round, pulpy and are still meaty. Fruits are; ruby, touch jammy, floral & candied fruits of; mulberries, gooseberries, boysenberries, ollallieberries, blackberries, black raspberries, both plums, black cherries, blueberries with raspberries hovering across the top. Grilled, savory meats, black pepper, notes of Worcestershire sauce, dark combo of Indian & some Asian spices that bring heat, dark cola, dark chocolate, caramel, clove, nutmeg, vanilla, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, oak barrel shaving dust, somewhat card toast, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bay leaf, eucalyptus notes, moist, forest floor, moist, muddy, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in. The acidity is round & excellent. The finish is stunningly well knitted, balanced fruit & earth, elegant, gorgeous, that loads lush & juicy and falls on to deep spices persisting for days.

Photos of our April 2017 visit; the walk up to Two Hands, waterfall in their courtyard in the back, utility building & their stand up tasting bar right as you walk in.

Stunning example of what Australian Shiraz can be with the right patience.

1/9/21 — 4 years ago

Morgan Diamant

9.4

Old school Bordeaux with 12% ABV (if that). Still has surprising acidity/brightness and plenty of life left. Hits you with red cherry, black currant, black plum, mint, herbal, mushroom, earth, forest floor, tobacco, cedar, chocolate. Crazy long finish — 5 years ago

Emily Kresie-Harrington

9.2

2008 vintage. In great shape and seems to have several more years of life in it. Stewed black cherry, baked blueberry, baked blackberry, tannins still have some grip and show tree bark, tobacco, and old tarragon. — 5 years ago

Gil Krakowsky

9.3

Just a really enjoyable wine that is both hearty and even “ big” but still refreshing.
Clearly some Brett and some effervescent feel like may hint at VA, but I find both to be well integrated and enjoyable. A deep darker-side-of-red fruit profile: red and damson plum, dried red cherry, Black licorice, olive. Has a floral sense to it, and some exotic woody undertones as well earth - like a forest after the rain . A full bodied and almost lush wine that might recall the mouthfeel if a Napa cab, but with much more refreshing a acidity coming through - never the least bit cloying or overwrought. Simply a great wine with a broad food pairing potential. That said, I do wonder if it would taste dramatically different at the source. With zero sulphur amidst a long boat ride, life in distributor warehouses, a wine shop and ultimately my euro cave, whether the original intent is preserved in its entirety. Drinking fantastically but also wondering if peak drinking is 2-3 years ahead. Again, the sulphur thing... — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

The BV Tapestry doesn’t show its real self and value until it approaches 20 years. When you open these inside 10 years, it’s an average to very good wine depending on vintage. I’ve said it many times, you simply can’t get this kind of elegance and flat gorgeous complexity with any amount of decanting. You cannot fake or cheat long bottle evolution.

The one quality I get from this bottling at this age is Cognac with deep caramel flavors.

The nose reveals, dark currants, deep blackberries, dark liqueur cherries, baked, black plum, black raspberries, blueberries, baked rhubarb pie, poached strawberries, anise, heavily steeped tea, limestone minerals, dry, crushed, rock powder, sweet tarriness, soft leather, hints of graphite, dry twig, salted caramel, Cognac, herbaceous notes-bay leaf, dark, rich, turned earth, hints of mushroom, hints of; vanillin, clove, nutmeg, understated, medium, dark spice, saline, peppercorns, dark, red, fresh & withering florals with fields of violets and lavender. Floral heaven and then some!

The body is round & full. The mouthfeel is gorgeously sexy. The tannins are round, soft but, still show some teeth & tarriness. The structure, tension, length and balance are exquisite and still has at least 5 years of life ahead. It’s magnificently on the other side of its peak. Dark currants, deep blackberries, dark liqueur cherries, baked, black plum, black raspberries, blueberries, baked rhubarb pie with golden crust, poached strawberries, kirsch cherries, figs, prunes, dates, anise, heavily steeped tea, limestone minerals, dry, crushed, rock powder, sweet tarriness, soft leather, hints of graphite, dry twig, salted caramel, dark chocolate, Cognac, herbaceous notes-bay leaf, dark, rich, turned earth, hints of mushroom, hints of; vanillin, clove, nutmeg, understated, medium, deep, dark spice with shades of palate heat, saline, peppercorns, dark, red, fresh & withering florals with fields of violets and lavender. The acidity is flat out perfect. The long finish is; extremely well balanced fruit & earth, elegant, gorgeous, sexy, silky, ripe, lush, captivates the whole body, persists until you go to bed and even intrudes on your dreams.

While 94, no ordinary 94 with its age, complexity & beauty. It’s a WOW wine that rocks your mind, body & soul if you are deeply passionate about wine as I am. You want to slowly sip this all night.

Photos of, all the amazing scenery in and around BV...a Napa pioneer & legend. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I only have have a 1/2 dozen bottles of vintages that predate the 2012 vintage when Caymus still made wines in a style I appreciated. More; tannic, spice, earth and complexity.

Now, they are amongst the last to pick fruit, which translates into higher brix levels and much sweeter wines. They pick just as the grapes start to show the slightest raisin shrivel.

I thought I might be early on the 2007. Instead, it’s right around its peak form.

The nose reveals dark black currants. Ripe; blackberries, black plum, black raspberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice, black tea, mixed dark berry cola, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers.

The body is full. Tannins round, grainy, tarry, sticky and meaty...60% resolved. Still lots of life in this 07....another 7-10 years of good drinking left. The wine is delicious. The structure, tension, length and balance are in a great spot. Ripe; dark black currants, blackberries, black plum, black raspberries, boysenberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice with some palate heat, soft, understated and well integrated baking spices; light vanilla, clove and cinnamon. Black tea, mixed dark berry cola, black licorice, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The acidity is round and perfect. The flavors glorious. The long finish is extremely well balanced, seamless, it glides over the palate effortlessly and last minutes.

Photos of; Caymus Estate vines, the front entrance to the winery, the grounds around their tasting room and their tasting bar.

@The Restaurant at CIA Copia — 7 years ago