Bob McDonald

9.4

No. 3 in the Chambolle Musigny, Vougeot, and Flagey Echezeaux Grand Cru bracket. Tasted blind. Complete, well balanced, indulgent. Some peppery notes....Clos de Vougeot? Minerally, not much ripe fruit here, Hoisin. Those were my off the cuff notes at the time. I have always struggled with the fact that ALL of Clos Vougeot is classified as Grand Cru. If you have ever visited you will know that the plots on the lower flat near the highway are not of GC standard whereas the upper plots near the Chateau over the road from Musigny have no trouble reaching Grand Cru standard. — 5 years ago

James Webb

9.1

I really enjoyed the balance of the fruit (orchard) and the acid here. Not a very long finish but you can tell the grapes were of quality. Very nice. — 6 years ago

Evan Roberts

9.1

Opened tonight for Easter dinner. Bought this bottle from Volker himself after touring the vineyard. Though I prefer their beautiful estate Cab we picked up one of these to lay down. Slowly opened up, I should have decanted as the last few glasses were nearly perfect. Here is to you Volker, we miss you, cheers! — 6 years ago

Martin G Rivard

9.8

A phenomenal prelude to a bad ass evening! The only thing that could’ve made it better is if all of you guys were here! 😂 @David L @Shawn R @Mike R @Joe Lucca @Ron R @Shay A @Howard Greenfield — 7 years ago

Mark Flesher

9.3

The last of the 09's, this wine is absolutely delicious. Takes easily 3 hours before it starts to really express, even the 09. Pours a dark maroon into the glass. The nose is black licorice, blackberry, and flint. The entry is gravelly blackberry, mint, acidity still present. The middle is where this one starts to pick up some fig jam. The finish is dark, deep, interlaced, with a lot of integration that has already occurred here. Tannin on the finish, which were softer and dusty. This wine itself is just a treat, although it may come across as being a little "thin" if you don't give it the appropriate time. Definitely not your pop and pour wine. This one is big, deep, dark, and balanced, and ready for action if you have the time. — 8 years ago

Marc Brasseaux

9.3

@Charlie Evans this is the last of a great run of tasty Cab......wish you were here to enjoy it with us! — 8 years ago

with Shannon

Jordan Johnson

9.4

Very impressed! @Ron Yates wish you were here for this. — 8 years ago

Tom Wood

9.0

I've had this in the fridge for 20 minutes and it reads a perfect 18.0 degrees on the Vinotemp monitor. Ruby - purple colour to the wine and don't let its transparency fool you, this does have body and delivery! Instant thoughts were 'is this burgundy?!' (Despite obviously knowing better) it immediately reminded me of some of the darker - fruited and meaty interpretations of Pinot Noir from the Côte de Nuits but this feels ever so fresh. Olives in brine, blackberry and almost a dried prosciutto aroma the leaps out of the glass initially. The wine then started to show a lot more bright, red fruited character as time goes by. The olive brine and blackberry has nestled right in to the background playing quite a nice supporting role. Aromas of fresh raspberry, juiced oranges, ripe blueberry, sarsaparilla and a spicy, floral incense have arrived right at the forefront and there's barely noticeable oak work in sight. The palate follows with raspberry and blueberry but there's a dark chocolate that comes through with the faintest of bitterness, however not off-putting in the slightest. One very noticeable feature of structure here is alcohol; or the lack there of. I've found myself double checking the alcohol at times which sits at 12.5%. The palate flows seamlessly. There is a raspberry-like acidity and the softest lick of tannin. The balance here is admirable. Honestly, it's the type of wine I'm enjoying so much now for its freshness and I don't want to see this sit in my cellar for too long, in saying that I'd be very interested in seeing some bottle development in a few years time. — 8 years ago

Mark Flesher

9.0

Overall I was quite disappointed by this wine. For 120+, you expect some balance even when youth and restraint are present. I knew this was going to be a little tight. The nose was actually rather actually pleasing and probably was the best characteristic of this wine. White flowers, red cherry, raspberry, oak. Entry is red fruit dominant. Herbal influence, wildflowers. Middle is very restrained but carries more of that red fruit profile. A dustiness on the finish that went through the nose as if you were about to eject splinters through your nares. I know this one will probably appreciate somewhat, but I really expected more here. QPR not that great. — 6 years ago

Ted

9.3

Lovely Sunday night here in Clarkston and enjoying a nice bottle with @Jeni Wish my brother from another mother @Dom Malerba was here. Miss you my friend and Thank you so much. You kindness is overwhelming. Hope to be enjoying some grape juice someday soon. Love the wine. — 6 years ago

with Jeni

Ron from VA

8.9

This is the moment when I realized that I can really enjoy and 89 point rating wine… There are technical reasons why this is not 90 points or greater for me, yet it was DELICIOUS! The beauty of this wind is it’s delicate treatment and the patience to let it air rate and open up like a gorgeous rose on the summer morning. There is a sensual Pinot like element that requires you to not expect the varietal correctness of Malbec. Rather, remember that it’s from Round Hill Virginia and the skill of Michael Shaps is at play here. This is one of those germs that you are glad you discovered and were thoughtful enough to buy more than one bottle ;) it will be exciting to see what 16 and 17th and it just taste like!! — 6 years ago

Seth Eli Barlow

9.7

Wheeeeeeeawawwwww, gurl! My Italian Stallion daddy done did me good right here!🐴 Givin me all kinds of cream and acidity so tight that you can bounce a quarter. Damn I wish I had more than I one bottle...oops, can I say damn on here? Are we allowed to curse? Cause this one done fucked me right. — 7 years ago

with Aaron and Maggie

Jody Scharf

9.0

Well now you know. I'm a Jets fan. Someone had to be. Anywho the cab although a gimmick not bad. I wish the Jets were not bad.... One day. — 8 years ago

David Goldfinger

10

Dear WNH,
What an amazing weekend! Thank you Martin and Christine. A selfless act of kindness and generosity putting this together we cannot thank you enough. What a way to introduce wines, and more so, wine connoisseurs to each other. Upon leaving, Jamie and I were sad not knowing when we will see our new friends again. We wish everyone traveling safe travels and let's keep in touch. Cheers!!! 🍷 Panther — 8 years ago

with Gina, Daryl and 14 others

Somm David T

Independent Sommelier/Wine Educator

9.2

Here is an example of a 98 you have taste so you don't jump to the conclusion that there were no good 98's made in Napa. Is this their best Martha's, no, but for the price it's selling at today...it's a pretty good value for this wine. Ready to go. Not sure how much better it's going to get but it still has a fair amount of life left...8-10 more years. Blackberries, black plum, dark cherries, Christmas cake, spice-box, eucalyptus, dry red floral, elegant soft minerals with crush rocks, tobacco leaf, nice acidity and finish. Delicious. — 8 years ago

Bryan Kesting

9.3

This is a continuation of the wines that were at the fourth Friday gathering in Fort Worth, TX. As @Shay A mentioned there were too many wines to taste them all. Here are a few other great ones that Shay did not post.

It was fun to drink a Marcassin Pinot with some age on it. Thank you @Keith Fisher — 6 years ago

with Shay

Ceccherini Cristiano

9.5

One more bottle of this glorious brunello
One warn, so far the bottles have all performed differently, but none of them were bad at all
Here I find a deep complexity for a very young and fresh wine that makes you mouthwater since the first sip
Very long aftertaste — 6 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.6

Cool label, but can you explain what the hell "sérine" is? Apparently it's some tight clustered Syrah clone that's both "highly precise" and "vulnerable to disease". Sounds risky... Especially considering this comes from the frighteningly steep terraces of Cote Rotie. Not only that, but the wines were made without new oak or sulfur. He also picks early and uses some amount of carbonic maceration. Jean Michel Stephan uses to work for Guigal, but I guess he must of learned "what not to do" instead of mimicking the style.

The intensity is beyond belief! Cote Rotie is already aromatic, but this is amplified by the carbonic quality. Further, there's a large amount of Viognier here too, which lends a bright tropical punch in the midst of classic Syrah notes (tapenade? meatiness?). There's some similarity to the Matthieu Barret Cornas I just drank, but this has far more clarity in the aromatics - a quality both important and underrated. So striking here are the aromatics, it's hard to even move on to actually tasting the wine - but once you do, it surprises again.

This wine's balance is very strange... No oak, but the high acidity is tapered by carbonic maceration. It's soft, but lean at the same time. There's a slight oily texture which might be from the Viognier, but it's counter balanced by an amazing display of fresh fruit. Raspberry, pear, black cherry, and even pineapple. From the nose to the mid palate it's an exhilarating wine., but the finish is noticeably abrupt. The tannins are tart and bitter like the skin of an under ripe plum. Aesthetically it works. From the nose all the way into the mid palate, this wine is so "over-the-top" that a sudden, unexpected bitterness comes across as a moment of clarity instead of disappointment.

I highly recommend the wine. I hope to taste other vintages and bottlings.

#syrah #naturalwine #coterotie #northernrhone #jeanmichelstephan #syrah #biodynamic #rhone #northernrhone #rhonevalley — 7 years ago

Ellen Clifford

9.5

Oh hey wish I were writing these notes whilst sipping not in retrospect. All I can say is the mystery of what flipping grapes are in this, plus the confounding richness of the sweet and higher than expected abv PLUS the high acid lead to fun in a glass. Also that went well with kimchi deviled eggs. The sweet plus spicy...you guys hie thee to faith n flowa. Powa — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

If you thought Australian wine weren't for you or just weren't that noteworthy, you haven't had Dan Standish's wines. This is as good as any great producer I've had anywhere. On the nose, boysenberry, blueberries, black raspberries, olallieberries, raspberries, vanilla, nutmeg, clove, Asian spices, raspberry cola, dry stems and brilliantly fragrant violets. The mouthfeel and texture are liquid elegant heaven. 12 years in the bottle and it's just now peaking. On entry, it's a rush of ripe, lush; boysenberry, blueberries, black raspberries, raspberries &raspberry cola. Dark chocolate, darker but mellowed spices with uplifting heat, hint of pepper, loamy moist soils, dusty tannins, crushed dry rocks, vanilla, nutmeg, clove, blue fruit pie with crust, volcanic minerals, liquid fragrant violets, perfect acidity with a finish that doesn't fade and lasts minutes. The tension, length, structure and balance push perfection. photos of; estate with with Dan, wide side shot of the estate, a sample of the soil structure of the vineyard this wine is grown...under the top soil and Dan's estate vines. Producer history and notes...The Standish Wine Company was created in 1999. Dan Standish purchased a small parcel of Old Vine Shiraz from his parent’s vineyard in the heart of the Barossa Valley. The 96-year old vines are planted on the typical sand over clay soil profile characteristic of Vine Vale the sub region of the Barossa Valley. Dan never got a enology degree. He learned on his own traveling to the Rhone Valley. The influence definitely comes out in his wines despite the very different terroirs. He's worked in various regions around the world including; Napa, Sonoma and La Rioja. After he returned to Australia, he eventually became the Winemaker at Torbreck in the Barossa Valley. Interestingly, Dan worked as a chemical engineer prior to his career as a Winemaker. Meeting him for the first time in April was a pleasure. He is a true salt of the earth type of person, with a great sense of humor, who is absolutely passionate about making wine. He marches to his own drum...not at all a person who follows trends or changes styles if something or one becomes successful. His wines are beautifully special if you can find them on Winesearcher or other. He does not have, need nor want a US importer. He sells all his wine through his mailing list. You can order his wines from here but the shipping charges are hugely expensive from Australia. The shipping cost for three bottles were as much as the cost of the three bottles. The quality of his wines will stand in there with any producer world wide. Tasting his new releases in April was impressive. Finding a well aged bottle back in the US to enjoy tonight is simply fabulous! — 8 years ago