Graham Brooks

9.1

Delicious, amber colour. Quite sweet with apricot and dried fruit flavours. Fortified with Brandy rather than pure spirit. It was delicious and popular with the cheese course at my 60th birthday meal in the Captain's House in Lydd. — 9 months ago

Karissa Reynolds

9.5

Definitely on the sweeter side. Could be too sweet depending on the person. Would by again from Duck Walk — 5 years ago

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. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 6 years ago

Chris MacLean

9.1

A walk on the wild side… — 2 years ago

with Sarah

Chris Bruno

9.0

Good dessert wine. — 5 years ago

with Nasheed

Julianne King

9.0

Crisp, tangy, pear, aromatic — 6 years ago

S.S. Mandani

9.1

Missed the bachelor party but the squad brought this back for me to try.

Jammy. — 6 years ago

Kristi Monroe

9.0

Racine wine walk. Good, light summer wine — 6 years ago

Jim Chen

8.9

Time to drink. A shout out to JZ. Walk by tasting! — 6 years ago

with Jeff

Fredybeans

9.0

Robe jaune claire
Nez sur le fruit avec des arômes fermentaires au début puis de fruit jaune
Bouche fraîche et grasse
Gourmande et finale fraîche et plutôt tendue
Beau vin à laisser encore dormir qq temps — 7 years ago

T. Bey

9.2

Very buttery, oaky and light. Loved it! — 7 years ago

Matt Perlman

9.3

Savage grace. If you want to take a walk on the wild side, but in the most elegant way possible, this is for you. Violets, animal, plums, cherries, dried herbs. Tannins firm but playing a supporting role. A pleasure to follow the evolution over an hour or two. It’s officially fall weather here in NYC so thoughts are turning to southern France... — 8 years ago

Dave Mayers

9.1

Lamy’s ‘14 a Criot Batard Montrachet is up there as wines of my life so I was very excited to share this bottle with Cerasulo. Started strong with his magic work he does in Saint Aubin. I was anticipating a emotional ride, but the wine evened out and the richness took over the reductive steeliness. Felt out of balance. Delicious, yes! But a walk in heaven. Not so much. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

All in at $50.

The nose shows; ruby, floral & candied fruits of; mulberries, gooseberries, ollallieberries, boysenberries blackberries, black raspberries, both plums, black cherries with raspberries hovering across the top. Grilled, savory meats, black pepper, dark spice, dark cola, dark chocolate, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bat leaf, eucalyptus notes, moist, forest floor, moist, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in.

The body is; full, lush, rich, round, juicy & velvety. It glides across the palate in total gorgeous elegance. The structure, tension, balance & length are at their high point with another 5-8 years of solid drinking with a few years beyond if you enjoy that later stage. I am one who doesn’t protest that part of the life cycle. The tannins are round, pulpy and are still meaty. Fruits are; ruby, touch jammy, floral & candied fruits of; mulberries, gooseberries, boysenberries, ollallieberries, blackberries, black raspberries, both plums, black cherries, blueberries with raspberries hovering across the top. Grilled, savory meats, black pepper, notes of Worcestershire sauce, dark combo of Indian & some Asian spices that bring heat, dark cola, dark chocolate, caramel, clove, nutmeg, vanilla, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, oak barrel shaving dust, somewhat card toast, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bay leaf, eucalyptus notes, moist, forest floor, moist, muddy, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in. The acidity is round & excellent. The finish is stunningly well knitted, balanced fruit & earth, elegant, gorgeous, that loads lush & juicy and falls on to deep spices persisting for days.

Photos of our April 2017 visit; the walk up to Two Hands, waterfall in their courtyard in the back, utility building & their stand up tasting bar right as you walk in.

Stunning example of what Australian Shiraz can be with the right patience.

1/9/21 — 5 years ago

Mako Sawaguchi

9.0

A nice surprise, your daughter’s 18th birthday, and a walk through a rose garden. We’ll remember this wine. — 6 years ago

with Gordon

Peggy Biwer

10

One of my favorites! — 6 years ago

James Forsyth

9.3

At the peak of its drinking window the 2010 La Torre BdM is delicious right now. Slightly wild, it has an autumnal quality that evokes brambles, blackberries and perhaps even a touch of dried leaves. Not the most polished but like a brisk walk in a cool breeze, there's something to be cherished here. — 7 years ago

Martin Sher

9.0

Yes, a little hint of blueberry on the finish. — 8 years ago

Jordan Madden

9.6

Really subtle, delicious — 8 years ago