Shay A

9.4

This was given a short 30min decant before being consumed over the next two days.

My note is likely going to be reminiscent of my experience with the 2015 Panek I opened 3yrs ago. Out of the RM Cabernet lineup, Panek is the pleasure bomb. One of the signature traits I get from some of TRBs cabs is his ability to pull the entire fruit spectrum (entry of bright red fruits, mid palate of fresh and sweet blue fruits before a commanding and juicy black fruit finish). From the start, this was uber concentrated, but in an elegant way (not brawny). 2hrs later, this smoothed out and channeled a silky profile. This leans to a more floral, dark cherry, mocha fruit flavor profile up front before an inky, juicy, dark chocolate covered black cherry with mint and savory notes. Still on the upswing. Decant 2hrs or hold another 2-3yrs. However, it’s in a hedonistic stage now with minimal air. — 4 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. — 3 years ago

"Odedi"

9.0

Inky in color with a very short reddish/ brick rim.

Full bodied with medium acidity

Showing black fruits with earth, bell pepper, tobacco, oak, dark coffee, pencil lead, bitter herbs, earth, light roasted bell pepper and forest floor.

Soft tannins on the tangy finish.

This 10 year old Napa Cabernet Sauvignon is probably on its way out. Still very drinkable, but a little unbalanced and showing lots of earth notes.

Good right out of the bottle, and better after two hours of air time.

Showing nice complexity at this point, but a little bitter for my taste.

Although still good, I expected more from this second wine from this producer and this vintage.

90 points.

$80 (current vintage). — a year ago

Severn Goodwin

9.3

Prior notes still apply, delicious bottle.

Nose has toasted brioche, grilled lemon, warm lemon creme, lemon zest, oxidized pear slice and fresh, rising bread dough. Palate has lemon pound cake, cold toast, limestone chips, dried lemon slice and (light) candied orange.
Great mid-palate, a restrained richness is all elegance, acid balance is perfect and not pulling you one way or another. At 15 years past vintage, a great example of finesse in Champagne.

+

On the Lawn at Tanglewood this evening with the Boston Symphony Orchestra. Our Conductors Andris Nelsons and John Williams will be leading a very engaging program of Jessie MONTGOMERY (Starburst), John WILLIAMS (Violin Concerto No. 2, world premiere featuring Anne-Sophie Mutter!), COPLAND (Quiet City) and STRAVINSKY (Suite from The Firebird, 1919 version). We're getting the luxury of enjoying Mr. Williams two nights in a row...what a great weekend of Contemporary music! — 3 years ago

Ian Hamel

9.3

202 spring / summer. I wonder if my ratings are suffering from inflation, but the truth is often I would be happy doing all of my drinking from de Villaine’s range. This particular Fortune was notably more developed than the 2017 or 18, in a good way - lots of woodsy complexity over the brighter berry fruit. — 4 years ago

Paul T- Huntington Beach

9.4

I Just picked it up from FedEx, trying one early. Not dissimilar to prior vintages, full bodied, extracted per norm. The finish is a little short but other than that🤷🏼‍♂️ ask a professional Somm.
Bought two .375 to drink & a mag to add to my vertical.
Even these high end wines are going the way of Austin Hope & Caymus. — 4 years ago

Tyler Felous

9.3

Lovely. Drank over two nights. Aroma built nicely, warm on the way down — 2 years ago

Jay Kline

9.4

Popped and poured; consumed over two days with little way in evolution. Cork pulled perfectly. The 2013 Caravina pours a deep garnet color with an opaque core and some very fine sediment. Medium+ viscosity and moderate staining of the tears. On the nose, the wine is intense…redolent with black fruit, black currants, blackberries, some black cherry, black plum, tobacco leaf, eucalyptus, espresso, some green bell pepper, iron rich tilled earth, purple flowers, vanilla and baking spice. On the palate, the wine is very dry with medium++ tannins and medium+ acid. The tannins are integrating well but remain very firm. The black fruits dominate on the palate coming across tart and fresh in the most becoming way. Dark chocolate, earth, tobacco, vanilla and baking spices are there too. The finish is super long and incredibly satisfying. This wine has such a dark and sexy streak to it. It’s like, the Portishead of wines. It’s drinking very well right now and should continue to do so for at least another ten years. One of my favorite vintages of Caravina to date. — 2 years ago

Chris Grimm

9.1

Weird wine in the best way. Open two days: day one was bracingly acidic, needed food to be enjoyable. Day two was much better, but when this warmed up to slightly above room temp, it started drinking like a red wine, and it’s utterly fantastic. Full bodied, floral, spice notes, and peach skin. Blind, it kind of smells like a weird Pinot. — 4 years ago

Randy Fuller

9.5

This wine offers a nose of black and blue berries, shoe leather and a hint of black olives. It’s a deep, rich bouquet. The flavors are similarly dark, with berries leading the way again. Black pepper and a nutmeg note also appear, with the fruit staying long on the finish. There is a good tannic structure, easily enough for a steak or beef stew. The oak regimen was nearly all used barrels, so the oak effect is quite nice, not a bit overdone.
— 4 years ago