John Van Trijp

10

2nd Edition In optima forma. 40-45 Years old with a very active mousse.. what a Privilege to drink!! ❤️ — a year 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! — 3 years ago

John Eaton

9.3

A privilege. Holding up like a dream. — 4 years ago

Gilbert Van Hassel

9.5

Not much to say, just great and always a privilege to drink one — 4 years ago

Bob McDonald

9.8

Only pale to mid crimson in colour with a tawny edge at 26 years of age. Black and blue fruits with game and a coffee bean note. The medium bodied yet rich palate is savoury and earthy with blackberry and just so so silky with resolved tannins and low acid. Not sure that I agree totally with Bob Campbell MW’s description - “like getting into an old Jag on a hot day”, but I love the imagery and can see where he’s coming from. Jancis said “pure hedonism “ and gave it 19/20. The latest iteration of H of G (2017) is selling for around $950 a bottle in Brisbane. No doubt brilliant but too expensive for me. I remember paying $12.50 for the 1982 vintage on release. There is a certain H of G character that is recognisable over many vintages over the years. Must be one of the most unique Shiraz vineyards in the world with vines up to a 150 years old. A privilege to drink this wine and close to perfection with 98 points. — 2 years ago

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! — 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

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