Brad Jensen

9.0

18k gold color on a medium body, with a nose like the bottom of a tin of mixed nuts, with some fresh cut apple crispness and maybe a hint of ginger. The palate is big, with pastry like notes that fill the mouth, and almost banana or plantain like flavors hidden amongst floral notes, the a long honeysuckle nectar and fresh baked French bread finish (might be mixing with the salmon I ate with it). Very enjoyable! — 2 years ago

Ely Cohn

9.2

The nondescript "N" in the bottom corner of the back label means this is the hard to find Sans Soufre version of Lapierre's Morgon. I believe 2021 was first time it's touched Texas soil. It's the more alive version. The wilder, riskier, more outspoken version. It's chatty and conversational, less raw and abrasive. Texture too - a big boy with loaded concentration and high velocity acid. Perfumed cherry raspberry, rose petal, forest earth, pine, and clove. — 3 years ago

Edmond Bordelon

9.1

Few Americans understand the depth of Beaujolais due to the market flood by the big producers during the Beaujolais Nouveaux annual festival. The Gamay grape has so much more to offer and Master Sommelier, George Miliotis, shared this great example with me. Dark overripe strawberry and stone minerality. Charcuterie never tasted so good! — 4 years ago

with Katherine

Brendan Baker

9.4

My first SQN. Lots of rich black fruit, liqueur and spice. Showed fairly young and improved with air. This was a big, ripe wine but not as completely over the top as I feared it might be. Good stuff 👌 (but poor QPR for what I paid on the secondary market 💸) — 6 years ago

Tree Kilpatrick

9.1

OK folks that’s like a cheesy label. Dark red. Almost impossible to see through it. Smells like incense, stewed plums and potpourri. Flavors are inky and big. Rich berry bottom. Hint o’ mint. Very dry. This is classic style for CA Petite Sirah. And very nice. — 2 years ago

Jenks

9.2

Geyserville blend, predominately Zin. So good. Baking spices and big fruits but with that nice acid and minerality thread that exists in all Ridge wines. Probably my favorite CA winery top to bottom. Never disappoints. — 3 years ago

Hamza

9.7

Big boy fruit. Like a right hook to the jaw. Nose for miles. Pinocchio style. Earthy shrooms and blueberries. Like a farmers market in my mouth. — 4 years ago

Scott Wren

9.2

24 years is a big deal. Probably would inventory the same flavors—cranberry, dark fruit , cherries and forest floor. But it’s the DEPTH that’s amazing. Like there’s no bottom to these flavors. Perfect compliment for Thanksgiving turkey — 5 years ago

Paul J

9.6

45+ minute decant and could have used a little more. Deep red color with maroon edges. Still youthful. Very big, deep wine. Very complex wine from nose to finish. Has that discernible Napa sweetness. Nose has bramble and cherries. Palate contains earth, subtle herbs, licorice, and plenty of fruit. Insane texture! Finish has Amarone and Port elements with spice, cinnamon and decent alcohol. Seems to have characteristics from every region of the world which is super cool. Very good, but not sure it’s worth current market prices. — 2 years ago

with Brooke

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