Bob McDonald

9.3

Initially a strange aspect to the nose which hopefully will blow off. An oxidised note which is not apparent on the palate. Last time I tasted this wine 5 years ago I raved and gave it a 98 point score. This time that slightly irritating note on the nose but that same gorgeous palate. 97% Cabernet Sauvignon, 3% Merlot. I imported several vintages of Quilceda Creek from an outlet in San Francisco (Vinfolio) many years ago and this was my last bottle. Have never seen it offered in Australia but back in the day I was mightily impressed. 100 💯 points from Robert Parker. — 24 days ago

Willie Carter

8.9

A really pretty dark garnet color in the glass, almost impenetrable. The nose is very interesting and lovely, especially as time passes. Black and red cherries with some soft vanilla. There’s a bit of coffee and cigar smoke. On day two, chocolate and floral notes come to the fore. Earthy and fruity in equal measure.

This starts off as a very well balanced, quite nice wine but becomes so much more if you can let it grow into itself a little bit. Full bodied but not clunky. Smooth with vibrant energy. Soft tannins and nicely dry. On the palate you’ll find tobacco and chocolate with dark fruits. A nice streak of spice brings us on home to the long finish. This is no novelty, it’s just good wine. — 3 years ago

Jan de Weerd

9.1

Highly touted but a bit disappointing. Second fermenting flavors of lactic acid were very present and threw the wine off balance. It settled more the second day. Strong notes of Vanilla. — 5 years ago

with Tammy

William Paley

9.7

Grapes from hell. Off-dry, acid dab, rock-lick, gorgeous texture. This sh1t is on point! The struggle for life as depicted by a painter - makes you weep with incredulousness. Sugar-frosted bandaids and plantain-skin visions on the second day, if you can get there. Royal leanings. Sun-stroked skin. Impeccable scale. Dig it. — 6 years ago

with Jess

Chris Shultz

8.9

I’ve had a few bottles of this. It’s $12-14, first of all. The first night it comes off as a pretty basic bistro wine. Good acid, small tannins with some tack, straight up blackberry, very juicy. The next day the fruit turns more to ripe sour cherry and violets explode in the nose, it gets really perfumed. There is a perfect roasted green pepper note (which I happen to love) and Lots of spice on the finish the second day. — 6 years ago

Jay Kline

9.3

We opened this bottle late on Friday night and poured off a small glass to see what we were working with. As I suspected, far too young with loads of energy, rolls of baby fat and frankly, not very well behaved. So we pressed the cork back in the bottle and figured we would try our luck the next day when my parents stopped by for a socially distant glass of wine to “celebrate” Easter together. I’m so glad we waited. Twelve or so hours of slow-ox made a huge difference. While it was still very primary, it was much more enjoyable showing a strong core of dark berries, tobacco, leather, coffee and baking spices. But again, where Seavey really excels is texture and sense of place. To be expected for mountain fruit at this age, the tannins are firm but reasonable and there is such lovely acid that screams Howell Mountain. I have no doubt this will have a very bright future! In my mind, Caravina is probably the greatest “second” wine in Napa. This is Seavey’s 19th and latest vintage of Caravina. After an extended drought, 2017 began with torrential rain that flooded the valley. The fruit comes entirely from steep hillside blocks on the estate and is otherwise made in the same fashion as the Grand Vin. If you’re going to drink one now, I highly recommend a lengthy decant as these are easily 10 years away from their best. — 6 years ago

Paul T, Missing My Beautiful Wife 24/7

9.8

Another bottle off my bucket list.
First time tasting a Grange so nothing to compare it to, no idea how it compares to another vintage but it was definitely unique. I can’t think of anything I could compare it to. I didn’t want to lose the flavors by having food with it, just enjoyed through out the day and seeing how it developed. My rating might be high since I’m a rookie Granger. Latest review from Decanter

99
Decanter
Review Date: 02/2025
Read All Reviews
Mint, cream and distant woodsmoke on a cold day combine on this supremely fragrant, intense and pure nose. Ripe, dark fruit has flushed completely with that cool sense of mint and the creaminess of American oak, just as the tannins have fused completely, presenting a serene, elegant flow that creates a gorgeous aromatic unity. This comes with magnetic, gravitational pull that draws you in; close your eyes and you are in Australia. A wine of immense finesse and elegance, of immense youthfulness and expression at 35 years of age. Wow! (AK)

@Bob McDonald @Somm David T @Ron R — 6 months ago

Paul J

9.0

Double Blind Wine Tasting. #4 ranked wine of the day. Disappointed as I love this producer and it was such a great vintage. I guessed right on the varietal but though it was an off vintage from a lower quality producer. Great nose, but stringy and medium minus depth. Fades quickly too. Maybe an off bottle? — 4 years ago

with Brooke and Geoff

Joe DAscoli

9.2

Very lovely. Well balanced. Tannins were nice and soft. Warm red fruits came off with some airtime and this was very pleasant to drink. Little rougher second day from ETO but still pretty good. Glad I waited on this bottle — 5 years ago

Zack Hall

9.1

Super oxy, big and oaky. Did not pair with baby spring veggies and aglio olio. Update day 2 & 3: big, bold, masculine, in your face wine that evolves extremely well over days. Starts off less enjoyable than it ends off. Interesting for sure. — 6 years ago

Shay A

9.1

I find myself between scores on this wine, but the reason I’m pushing it to 91 is because it showed better (for my preferred taste) on day two, suggesting more time in the cellar could slightly improve this. To me, this is almost totally Chablis like, though it’s just missing a hint of steeliness. Lemon oil, honeysuckle, and crushed rocks on the nose. Day 1 showed razor sharp acidity...electric like. Day 2 it became a touch more rounded. My first remark about this wine to someone was “it’s like licking fresh squeezed lemon juice off of limestone”. Tart, vibrant and definitely best with food. Day 2 added some stone fruits and a touch more sweetness to the finish. My thanks to @David T for introducing me to this producer, who I’m starting to hear about more and more often. — 6 years ago

Martin Sher

9.1

Any day of the week! Great off dry Riesling from one of my favorite wineries. Sweet orchard fruit that goes down with frightening ease. — 6 years ago

Paul Duprey

8.9

I’m baaaack! I’m sure no one missed me but I’ve been off the app for a while. Lots of life happening. So. Decided to jump back on due to a new to me Rose’ that I discovered. Germans can make wine! This is a wonderful deck wine with all types of food or by itself to celebrate the end of a long day. Everyone has described this wine spot on. For me though I get a slight hint of cinnamon on the end and the acidity is primo with smoked meats or a nice charcuterie! Love finding new gems! Enjoy. PS. I love this super-chilled but it is good at room temp as well. Thanks for putting up with the amateur!!! — 2 years ago

Ted

9.0

Just sitting in a blueberry patch pulling them off the vines. Purple velvet in color. More green vegetables on day 2. — 3 years ago

with Jeni

Sharon B

9.1

Celebrated the day with the day off and hibachi for dinner with the family. This wine is very tannic but yet very fruit forward as well. 🥳 — 4 years ago

Al Doyle

8.9

Going towards being a little too reductive for me, second day after opening was definitely better, edges rounded off. — 6 years ago

Bob McDonald

9.7

Mid yellow in colour. Aromas of musk and mandarin with dried herbs and a hint of paraffin. Fresh and sprightly at 18 years of age. I was contemplating leaving this to 2022 when it would have been 20 years old and on this showing it would have made it easily. With time some peachy flavours and some sweetness. Next day - lovely honeysuckle and honeyed notes on the palate. Fulsome with stone fruits and quince - you would think off dry but in fact 12.8% ABV and fully dry. Made by the legendary Brian Croser back then. An absolute treat to have a wine like this for Sunday lunch. One of the Wines of the Year for me. — 6 years ago

Jim McCusker

9.8

A great way to start off the weekend on a cold, snowy day in Michigan...in fucking April. 🥶 — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Happy Spring! It’s one of our favorite points in the year. More; daylight, a little warmer in CA and everything starts to bloom which, means a long summer of gardening and being outdoors every day/night is not far off.

Since it was such a great day and basically most Californians are shut-Ins, the voluntary self quarantining was getting to me. I did the landscaping and got an afternoon of fresh air today. A breath of fresh air...ahhh! Wow, was it needed after Gavin’s Newsom’s estimate of 25.5 million Californians would be infected with Coronavirus over 8 weeks yesterday.

So, a good night to celebrate another day of being virus free with my 2nd favorite N/V Rosé Champagne.

All my numerous previous notes apply.

Stay safe everyone and remember the new terminology of the new decade...social distancing! Cheers! 🍾🥂

Photos of; Spring in our backyard & a Billecart Grand Cru Vineyard.

— 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

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 — 6 years ago