Winery - Standish
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* Expert NoteJanuary 12, 2012
From a vineyard in Philo comes this full-bodied rosé. Made by combining finished Pinot Noir wine with stainless steel-fermented free run juice, it has tart flavors of cherry skin, cherry juice and minerals.
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* Expert NoteJanuary 12, 2012
Almost like a young Sauvignon Blanc, it’s so acidic and juicy in citrus, lime peel, green apple, tangerine, fig and jasmine tea flavors. The wine was fermented entirely in stainless steel and did not undergo malolactic fermentation. Very enjoyable, and something different in Chardonnay.
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* Expert NoteJanuary 12, 2012
If Standish’s Relic is the feminine side of Shiraz, this is in a more masculine vein, with slightly coarser tannins and more weight, but still possessing great intensity without any heaviness. Cassis, blueberry and black olive flavors are tinged with hints of asphalt and espresso, leading into a warm, lingering finish. Drink now-2025.
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Standish Shiraz - 2005
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* Expert NoteJanuary 12, 2012
An inky black, brooding wine, thick and glyceriney, with massive aromas of baked pie-filling fruits and berries and caramelized oak. Impressively deep in flavor and full-bodied, almost Rhône-like, the wine explodes in roasted blackberry, currant, cherry and espresso flavors. Should develop well over the next 6 years.
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* Expert NoteJanuary 12, 2012
This prodigious wine showcases Barossa’s ability to deliver big, mouthfilling flavors without any suggestion of heat or heaviness. Scents of stone fruit, pepper and red currants mark the nose, while the flavors take on a darker cast, heading toward black cherries and black olives. The tannins are supremely silky, but this graceful, feminine beauty should drink well through at least 2020.
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Standish Shiraz - 2006
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* Expert NoteJanuary 12, 2012
This is the winery’s bells and whistles Chardonnay. Grown from inland fruit, in a vineyard near Ukiah, it’s rich in buttercreamy peach, pear and pineapple flavors, with a spicy, racy finish.
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* Expert NoteJanuary 12, 2012
There’s a wild, brooding, forest quality to this dark young wine. It erupts in brambly aromas suggesting roasted meat, pine tar, wild cherries and raspberries, chamomile and nettles. Pinot purists might find it a bit tannic and heavy, but it’s certainly an exotic style, and could do interesting things in the cellar.
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* Expert NoteJanuary 12, 2012
This is the smoothest, most polished of Standish’s quartet of new Pinots. It’s a best-of-barrels selection, and really impressive in cherry, currant, licorice, cola and Provençal herbs. With near-perfect balance, it exemplifies Anderson Valley and also is a standout in the great 2005 vintage. It was crafted, under Standish’s “guest winemaker” program, by Zach Rasmussen, of Goldeneye.
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* Expert NoteJanuary 12, 2012
From the estate vineyard in Philo, a spicy, gentle Pinot Noir with lots of finesse and complexity. Silky and elegant, it has flavors of freshly crushed wild cherries, sprinkled with cinnamon and nutmeg and a dash of cola. Drink now.
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