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. — 5 years ago

Ellen Clifford

9.1

Somehow I hoped this would unknit how sewn into Beaujolais I am. Nope. I’m knotted up with these wines as ever and damn I’m claustrophobic but these s-wine-ters (aka wine sweaters can we make this a thing) have room to breath. All of which to say is this has a happy friendliness of a buddy you spend every weekend with. It is complex (fruits! acid! honeysuckle blossomfun!) and has a sense of dry wit (acid cutting, bone dry stone, sullen but no it’s just serious texture) to cut through anyone’s pretense. But it feels welcoming and warm. And full. And will let you lay your head on its bosom OR maybe it is just a sophisticated warm knit to keep that bosom both warm and savvy. All the same it has acid, ripe fruit and warming fruit to make it a winter-tastic cold rosé I’ll keep trying every year — 6 years ago

Ron R

9.4

Just stunning. Chappellet can do no wrong in our book. Tuck this away for a few years. We anticipate that this will “bulk up” over time. Suave tannins support subtle acid. On the palate, neutral oak treatment, with espresso notes and jet black fruits, front and center. Finishes plush and expansive. — 7 years ago

with Anne-marie

Jared Sheffield

9.0

Very happy about we tried this out. Great price point at $15 and will be an everyday staple. It didn’t take too long to open up. Dried cherries, blackberries, prune, and some cocoa. Has medium spice and full of tannins. I can’t imagine anyone being disappointed. — 8 years ago

Mike R

9.3

First off I use words from a theme of an immortal movie called Midnight Cowboy but modified to fit this post everybody talking at me - I can hear the words there saying - that is either a song for the insane or a cry for me to step up my game as my friends are crushing it lately with there wine choices of late

now that the wine is decanted for two hours and will be another hour before friends show up the first sip is so darn good / epic in fact - big bold and beautiful

Love the deep deep deep reddish color - tannins are so refined and the finish is exceedingly long that smiles are automatic

We have one more special wine tonight so stay tuned — 8 years ago

Justin Hansohn

9.5

I saw someone else' comment on here, 97 vintage, saying 'past.' What a chump. Once again, if you are rating this wine any less than 9.2 we don't want to hear it. Keep your nit-picking sniveling mutant face away from this juice. Don't buy it. Only buy this if you respect that it says clos de la coulee de serrant on the bottle. That is by far what's happening and no one cares about your opinion. This appellation exists because your opinion is not that important. This appellation speaks louder than 99.9999% of professional careers since careers have existed. If you don't approach with respect you will be slapped and there will be no apologies. Don't buy this unless you can take the heat. STFU. — 9 years ago

Christian Fischer

9.4

Well, mid week, but a 25 yr anniversary. Where would we be if we didn‘t have a pandemic, who knows. Drinking and eating well is the least we can do! This 2002 continues to age nicely and is entering the 2nd maturation phase. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Happy Valentines Day!

If you have not looked for this wine on WineSearcher.com or other, you should. Dan Standish has no American Importer. However, you can mail order off his list. Good luck with the Australian/United States import costs. Very prohibited.

Most quality Barossa wines take 15 years in bottle to show their ultimate beauty. Dan’s wines are no different. His Estate vines are 100 years old and produce 500 pounds of fruit per acre...very concentrated. Contrast that to extremely expensive & high quality Napa fruit, those Napa producers are at 2,000-2,500 pounds per acre.

We visited Standish in April 2017. We found Dan to be extremely talented & definitely marches to his own drum. He is salt of the earth and has traveled & worked in many of the world wine regions honing his craft and landing as Torbreck’s Winemaker in Barossa before starting, “The Standish Wine Company.”

As good as the 04 is tonight, it has 15 years of good life ahead...properly stored of course.

The nose is very intoxicating. It is a nice blend of purple, black & blue fruits. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, black licorice to anise, dark fruit cola, black olive skin, medium dark spice, black pepper, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender.

The body is full, rich, ripe, lush and creamy on the palate after a two-hour plus decant. The structure, tension, length and balance are a little short of its peak and will hold there for 5-8 years. It’s a glorious glide on the palate. The fruits are ripe & lightly baked. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, cherry kirsch, red & black licorice to anise, dark fruit cola, black olive skin, the dark spices are heavier on the palate & bring just the right amount of heat, sweet, dark tarriness, black pepper, used, dark expresso roast grounds, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone, moist clay, with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender. The acidity is round, flush & perfect. The long finish is a unique even balance of; lush fruits, spice, herbs and earth that persists on the palate for minutes.

Photo on the left of Sofia’s 2 dozen long stems. Love you so much!

@Oswald — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

A pre-tasting of my heavy meat red sauce in order to fine tune the spices and seasoning it before serving for 30 people for our friend’s 60th birthday party tomorrow night.

The sauce is 9 cans of whole tomato’s crushed & drained, 9 can cans of tomato sauce, 3 cans of tomato paste, 6.5 pound whole pork roast braised in diced garlic & olive oil that falls apart & shreds when done, 5 pepperoni sticks sliced, 4 pounds of meatballs (with Italian bread crumbs, garlic salt, coarse black pepper, eggs with warm water) and 14 seasonings & spices slow cooked over 36-48 hours. It’s a blend that once it’s done is magical harmony in the mouth like a well crafted & aged wine.

The wine works well but, I’ll have better pairing wines tomorrow night.

The nose reveals; dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, dry crushed rocks, limestone minerals, dry stems, soft, leaner, sweet, tarriness, touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender.

The body is medium full, round with great mouth presence. The tannins nicely, rounded, slightly tarry and baby teeth. The tension, structure, length and balance have just started to tango. Dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, medium intensity dark spice with a little palate heat, dry crushed rocks, limestone minerals, dry stems, leathery, dry tobacco, shades of graphite, soft, leaner, sweet, tarriness, nutmeg, clove, a touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender. The acidity is nicely executed. The long finish is nicely knitted, balanced fruit and earth, polished with soft, brilliant florals and persists minutes.

Third largest Co-op in Europe and they produce some quality wines. Especially, for the volume the make.

Delectable has this @ $99. I bought it at Costco upon release for $28.99.

Photos of, the beautiful, quaint hilltop town of Barbaresco, my meat sauce, their tasting room just to the right at the feet of the clock tower with Gaja just a little further down to the right of there and the best Michelin star restaurant we’ve experienced for lunch. We dined there right after our visit to Gaja. What service, food and a day!
— 6 years ago

Michael Meyer

9.6

Definitely in its prime. Rich fruit but so many layers above and below, from the smoke and iron, the wildflowers and herbs, the sous bois and yes a bit of brett, to the pepper and grilled meats. This is the best of what CdP can be. Carnal, spectacular, and unforgettable. — 8 years ago

Shay A

9.5

To celebrate our 2-yr wedding anniversary while in Alaska, we had 5-course dinner at one of the premier spots in the state, which just so happened to be at our resort (at the top of the mountain). A Wine Spectator recognized restaurant with an incredible wine list!

First wine of the night and possibly my wine of the night. This opened my eyes to how good french white wine can be. The smell was addictive...orange marmalade, honeycomb, papaya. The acidity on this was surprising as it cut through the salad dressing easily. The wine glided across the palate and left you craving more. I want as much of this as I can find. — 8 years ago

Chris England

9.7

🌲 Ever wondered what to do with all those old wooden wine boxes ?

Well other than drinking what's inside them (the best bit) here are some ideas you may love 😎

We recycle small boxes into flower 🌺 containers with a metal wine glass holder 🍷 that you can easily move around the garden 👍

Our latest creation is using long ones for small tables to put the snacks, decanter or chiller on 😁

We also use boxes to store garden materials as well as making shelves for towels in our gym 💪

What would you do ?
— 8 years ago

Martin Sher

9.3

So nice we did this again. Best wine available in Juneau. Cheers @Matt Duncan AK is my escape from the world, my favorite place to visit - and though good wine can be tough to find sometimes, there are a few places... — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Some friends of ours brought this to our backyard dinner last night. This is not a producer I buy. So, it was nice to revisit and nice of them to share.

The first thing I would say, is this is a well made Pinot Noir. Having said that, I don’t buy it due to its pricing. If you are buying this from the winery, its price point is still too high for it’s quality and gets worse yet when you go to the secondary markets which, many do, due to its limited production & wait on their list.

I say this because I have had countless examples of Sonoma & CA Pinot Noirs that are as good for $75 or around that price point give or take a little. The Hendricks Pinot from Santa Lucia is a similar style and for me, is better than this Marcassin. The Hendricks is $75 on futures buying.

Our friends that brought it, whom we share a mutual friendship with another Sommelier. He told them they had to drink this as it was getting old. I can tell you that is simply not the case. This wine has another 7-10 years of fine drinking ahead. These statements happen when your consuming wine regiment is based on a steady stream of always drinking wines young...It just happens.

The wine shows beautiful mid & dark candied, floral fruits, heavy baking spices and too much cinnamon stick for me. Beautiful, dark, red, blue and purple florals. It is well balanced, lush, elegant, polished with nice round acidity.

A very nice wine just overpriced IMHO. You can do just as well for less and you would only lose out on the fact you are feeling good about opening a cult name Pinot for yourself or to impress others. Not a dig, just the wine psychology that experience has led me to through the devotion of studying wine and consumers feedback. Not all, but enough to call it what it is. I myself have fallen prey to those emotions & I’m sure will again.

Photo of, Marciassin Winery, Helen Turley-Co Owner, Ryan O'Donnell-Winemaker and a Sonoma vineyard they source fruit. — 5 years ago

Ron R

9.5

A much maligned vintage, which we don’t see in the wines that we’ve tasted.
@Martin G Rivard brought this to our attention. We really enjoy wines from the Round Pond vineyard, but never knew this existed.
The nose displays charcoal and dense black fruits. Palate is powerful with big tannins and complementary acidity. Lovely sweetness and texture on the mid -palate. This is a power play expression of a Napa cab - not for the feint of heart...
Leave this to unfurl for a few more years, if you can resist it!
Happy valentines 😍 — 6 years ago

with Anne-marie

Ron R

9.5

We got busy last night. Quaffed some great wines. @Greg Ballington and India brought some great SA examples. Just a superb evening with good food and lots of laughter.
The Tua Rita was riveting, from what I can remember 🥺 — 7 years ago

with Benny, James and 3 others

Severn G

9.3

Love this bottle, a killer value, can be found in a retail setting for under $30. Please see my prior notes.

The palate on this bottle is a little more chalky (limestone) than I remember, this is a good thing! Last time we had this wine it was in the winery cellar in Ludes. I miss and don't miss those stairs into their very deep cellar.

I really can't wait to go back to France, we loved Burgundy, but the Champagne region is equally full of amazing producers, big and small. — 7 years ago

Martin G Rivard

9.9

Shawn and I both agreed this had the nose of the night!!!! Huge, opulent and incredibly enticing. I could literally taste of the wet leather when I was enjoying the nose. It's beauty is timeless. I have to tip my hat to any producer that can produce a wind which would hold up for 65+ years. Truly, truly incredible. It involved in the glass for well over three hours with no signs of fading. We literally went back-and-forth all night between this and the Mouton in regards to which would be the WOTN. Absolutely stellar. One of the best Latour that I've ever had. The only thing better than drinking my last bottle of this vintage is sharing it in the company of our great friends Shawn and Jennifer Rose. Nothing makes a bottle more special than the company of those with whom you are sharing it with.@Shawn R @Christine — 8 years ago

with Christine and Shawn

Ryan Vento

9.0

Dare I say we went back to Seasons 52 for another round of $10/glass Caymus? Yes...we did, and it won't be the last round, I can tell you that. — 9 years ago

with Krystal

Gary Westby

Champagne & Sherry buyer K&L Wines

9.3

Bordeaux improves with age so reliably, I hope I can keep my hands off some of this long enough to see it mature. This bottle had very Margaux like perfume, big dark fruit and a long finish. This is richer than most claret we drink, but still has the acidity needed for pairing with steak. #steakandclaretnight — 9 years ago