Ira Schwartz

10

Wine stimulates our sense of smell and taste but in this case it also created a tidal wave of emotion. Through a tremendous act of generosity a dear friend shared this special bottle when he heard me lament I was not able to secure a bottle of wine to celebrate my mother’s 100 birthday. My friend stood the bottle up for several days. We decided it made sense to PnP. As you can see the cork was intact and the color of the wine defied its age. The excitement to take that first sniff was overwhelming for me. Old but alive scents wowed me. Lots of tobacco, leaves, leather and dried fruit. In the mouth those same scents were transferred to my palate thanks to a tsunami of acid. At about the one hour mark the wine quickly entered a death spiral. I cannot imagine another bottle of wine that will ever conjure up that amount of emotion and happiness. When I described my experience to my mom, a very broad smile came over her face. A blessing to share this experience with my mom and a privilege to taste a wine like this. — 12 days ago

with Richard

Michael Seely

9.5

2011. Integrated, showing so nicely. Years left. What a privilege from the man, Dr Roth — 4 years ago

with Jeff and Joe

Fredrik Finn

9.2

Well well well, isn’t that something! Envinate Lousas Vinos de Aldea. Give it some time in the glass to unwind and expose its inner complexity, a vibrant red fruit profile, lavender and capsicum is accompanied by a pronounced savoriness with crushed rocks, soil and white pepper. A fresh spine runs through the palate with solid but fine grained grip from the tannins. Ribeira Sacra. Mostly Mencia with some other stuff thrown in (field blend), whole cluster ferment in cement tank followed by elevage in neutral barrel. A privilege to have these unicorn wines available! — 5 years ago

Bob McDonald

9.8

A gorgeous nose. I can see why Stephen and Pru matched this with the 2019. Elegant even though from a hot year - shows the brilliance of those 160 year old deep rooted vines. More mature earthy notes than the 2019 showing leathery aromatics. Like the 2019, elegant yet intense with silky and velvety tannins. A brilliant wine. A privilege to taste this. — 7 months ago

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

Martin Sher

9.5

Kongsgaard - always a privilege and pleasure. Such complexity even in its youth. Full on Burgundian textures multi layered palate with flinty entry and beautiful full bodied orchard fruits on the palate. Virtuoso stuff. — 3 years ago

Billy L.

9.8

PNP >as per previous note; this is Smokin Good! Kudos to Dave Del Dotto, Family & Staff! Cheers 🍇🍷👍🏻👏🏻👏🏻👏🏻 — 3 years ago

Anthony Auger

9.5

Pre Thanksgiving meal champagne and it’s one of my favorite. Nice vanilla and starfruit notes on the nose. Upfront it’s like an orange starburst and finishes with some candied ginger. The aftertaste is nicely acidic and dry, hanging on the palate like a mild grapefruit. I love raiding the in-law’s wine cellar! — 4 years ago

John Eaton

9.3

A privilege. Holding up like a dream. — 5 years ago

Gilbert Van Hassel

9.5

Not much to say, just great and always a privilege to drink one — 5 years ago