If you have not had this producer of Shiraz from Barossa, you are missing out on some special wines from very old vines. In the case of “The Relic” 100 year old vines. We walked the Standish Estate vines w/ Dan in April 2017. They yield a paltry 500 pounds of fruit per acre. Normally, very high quality wine are around 2,00-2,500 pounds of fruit per acre. So, his wines are from small concentrated berries.
You won’t find his wines in the US except on the secondary markets. He doesn’t have or need a US importer as he sells everything he makes through his mailing list. However, worth seeking out. Also, his wines need to age and you can find them this old. I have numerous times.
Dan started out in Barossa and then gathered much of winemaking knowledge working his way through Europe for several producers and a majority of them in France.
When he returned to Australia, he became the Winemaker at Torbreck before starting “The Standish Wine Company.”
I’ve posted several of his wines with detailed notes and will let them speak here. Cheers!
— 18 days ago
Blend of Barossa and Eden Valley grapes. 18 months in French barriques 30% new — 5 days ago
Somewhat more drinkable than the Laird, yet still a monster. — 7 days ago
Are you kidding me? This is among the most flamboyant and hedonistic wines I’ve ver tried sampled. Would be a real struggle to drink a few glasses. — 7 days ago
Referred to as the “Baby Grange,” blend of 57/43 Cab Sauv & Shiraz, aged for 12 months in American oak, partly in previous-vintage Grange casks. Dark Ruby with aromas of ripe black fruits, sweet and complex spice. On the palate juicy black cherry and blackberry flavors with notes of cacao and toasty spices. Well balanced with acidity, full ripe tannins, long ending with smoky spice, fruit well integrated with oak, drink over next 10 years+, will only get better. Tasted twice! Nice! — a month ago
Big and inky Barossa heaps of fruit and oak but not overpowering like some from the region. Had 2012 in 2021 but would not lose anything with another 5-10 years careful cellaring. — 5 days ago
There’s a lot to like in the bold Shiraz. Plum, jam, leather and cigars. Would be great to see this again in another 10-15 years — 4 days ago