Rich ruby/purple in colour. A very Aussie Shiraz Cabernet blend. Actual percentages 60/40. Red and black ripe fruits with mulberry and blackberry with a spicy chorizo type nose. Sweetish palate of blackberry. See previous notes for the partial “Amarone” treatment of the grapes. A full bodied red. This producer has been organic and biodynamic for some time in McLaren Vale. One of the 1001 Wines. — 14 days ago
A pretty color of dark ruby with a reddish rim.
Fruity nose with black currants, black cherries, black plums, oak, vanilla, licorice, mint, alcohol, pencil lead, chocolates, cola, dark coffee and peppercorn.
Full-bodied and smooth with medium acidity and long legs.
Dry and fruity on the palate with blackberries, black currants, plums, cooked cherries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, coffee, peppercorn, vegetables, green herbs and tobacco.
Long finish with fine grained tannins and tangy raspberries.
This Cabernet Sauvignon from California is drinking very nicely now as a 4 year old, with nice complexity and mouthfeel.
Good right out of the bottle and very fruity. Better after 90 minutes of airtime, when tannins and some more structure come in. Good by itself as a sipping wine.
A blend of Cabernet Sauvignon grapes from Sonoma County 64%, Lake County 29% and 7% from Napa County.
14.5% alcohol by volume.
$21. — 7 days ago
When first opened it was generic and lame but with an hour it is really turning into something special. Beautiful nose (albeit showing a lot of vanilla and oak) but with Bolgheri class. Saline, red cherry and cola followed by mild dill. It is a beautifully crafted wine that needs time to show itself. I would love to see this in 10 years. Modern and seriously well built. Class act — 3 days ago
Dusty, mint, tomato leaf and vanilla aromas. On the medium bodied palate with this Bordeaux blend which also adds Shiraz and Malbec there are black currant and savoury flavours. Finishes with some astringency. I have always thought the Barossa Valley is best suited to Shiraz personally although there are some historic blocks of Cabernet like Penfolds Block 42 which can produce some amazing Cabernet from ancient vines in the Barossa. — 4 days ago
The wine I have opened tonight is the 2016 Château La Vieille Cure. 80% Merlot, 10% Cabernet Sauvignon and 10% Cabernet Franc.
On the nose there is black cherry, blackberry, black plum, bell pepper, black pepper, licorice, violets, oak and earth.
On the palate I am getting nice dark fruit, black cherry, blackberry, plum, green bell pepper, leafy herbs, cassis, black pepper and earth.
The wine is medium to full bodied with mouth watering medium + to high acidity and medium + fine tannins that leads right into a long dark fruit finish. This is a very nice Right Bank Bordeaux. I hope everyone is having a great weekend with family and friends? Please be safe and enjoy the rest of the weekend. Nostrovia! 🍷🍷🍷🍷 — 3 days ago
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 — 4 days ago
Can really taste the rum, very robust with a nice punch. — 11 days ago
Absolutely sensational a wow deep fruit nose the palate is well balanced with elegant textures, truly will age for the next 10 years and maybe beyond. — 20 days ago